Description
This Braised Short Rib Ragu Pasta is a rich, deeply flavorful dish that’s perfect for a cozy night in or an elegant dinner. Tender short ribs are slowly braised in red wine, tomatoes, and herbs until fall-apart soft, then shredded and tossed with wide ribbons of pasta. Finished with Parmesan and fresh parsley, it’s hearty, comforting, and absolutely unforgettable.
Ingredients
For the Short Ribs:
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Ragu:
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 can (14 ounces) crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
For the Pasta:
- 1 pound pasta (pappardelle or tagliatelle work best)
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. Brown on all sides, about 4–5 minutes per side. Remove and set aside.
- Sauté the Veggies: In the same pot, add onion, carrots, and celery. Sauté for 5–7 minutes until soft. Stir in garlic and cook 1 minute more.
- Deglaze with Wine: Pour in the red wine, scraping up browned bits from the bottom of the pot. Simmer and reduce by half, about 5–10 minutes.
- Add Tomatoes and Broth: Stir in crushed tomatoes and beef broth. Return the short ribs to the pot.
- Season and Simmer: Add bay leaf and thyme. Bring to a gentle simmer.
- Braise: Cover the pot and transfer to the preheated oven. Cook for 2 hours, or until the meat is tender and easily pulls from the bone.
- Shred the Meat: Remove short ribs and shred meat off the bones. Discard bones and return shredded meat to the sauce. Simmer on low while the pasta cooks.
- Cook Pasta: In a large pot, boil salted water. Cook pasta until al dente. Drain.
- Combine: Toss the pasta in the ragu until well coated. Adjust seasoning with salt and pepper if needed.
- Serve: Plate and top with Parmesan cheese and fresh parsley. Serve warm.
Notes
- This ragu can be made 1–2 days ahead—the flavor improves with time.
- For a smoother sauce, blend the vegetables before returning the shredded meat.
- Use boneless short ribs if preferred, though bone-in adds deeper flavor.
