Short Rib Ragù (Print)
Fall-apart tender short ribs slow-simmered with aromatics and red wine, perfect for serving over hearty pasta or creamy polenta.
# Ingredients:
→ Meat
01 -
2 lbs beef short ribs, de-boned, cut into 5cm cubes
→ Aromatics & Vegetables
02 -
1 cup white onion, finely diced
03 -
½ cup celery, finely diced
04 -
½ cup carrot, finely diced
05 -
4 garlic cloves, finely minced
06 -
2 tbsp tomato paste
→ Liquids
07 -
2 tbsp light olive oil (or vegetable/avocado oil)
08 -
1 cup red wine
09 -
1 cup beef or chicken broth
10 -
1 ¾ cup (14oz can) crushed tomatoes
11 -
2 tbsp sherry or red wine vinegar
→ Herbs & Seasonings
12 -
Kosher salt, to taste
13 -
Fresh cracked pepper, to taste
14 -
Herb bundle (rosemary, thyme, parsley stems)
15 -
2 bay leaves
→ For Serving
16 -
1 lbs tagliatelle or pappardelle pasta
17 -
Chopped parsley, for garnish
18 -
Grated Parmigiano Reggiano, for garnish
# Directions:
01 -
Season short ribs with kosher salt on all sides.
02 -
In a large braiser or Dutch oven over medium-high heat, add the olive oil. Sear the short ribs on all sides until browned, working in batches if necessary to avoid crowding. Transfer seared ribs to a plate. If excessive grease has rendered, remove all but 2 tablespoons from the pot.
03 -
Add onion, celery, carrot and garlic to the same pot. Sauté on medium-high for 3-4 minutes, until onions become translucent.
04 -
Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Continue to sauté for another 2-3 minutes until paste darkens slightly.
05 -
Pour in red wine, scraping all browned bits from the bottom of the pot with a wooden spoon.
06 -
Return the seared short ribs to the pot. Add broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a low simmer, then cover partially to allow steam to escape while sauce reduces. Simmer for 2 to 2½ hours, checking occasionally and adding a splash of broth or water if the sauce becomes too dry.
07 -
The ribs are ready when they're fork-tender and fall apart easily. If they're not tender after 2½ hours, continue simmering for another 30 minutes.
08 -
Remove and discard bay leaves and herb bundle. Shred the meat in the pot using tongs or two forks. If using bone-in ribs, remove bones first, then shred. Consider removing cartilage if desired.
09 -
Taste and adjust seasoning. Add vinegar. If the sauce seems too thin, continue simmering uncovered for another 15-30 minutes until desired consistency is reached.
10 -
Cook pasta according to package instructions. Serve the ragù over pasta, garnished with grated Parmigiano Reggiano and chopped parsley.
# Notes:
01 -
De-boned short ribs cut English Style are convenient, though bone-in will provide more flavor.
02 -
Stewing beef cubes make an economical alternative.
03 -
This versatile ragù pairs well with pasta, polenta, or as filling for ravioli and lasagna.
04 -
Best served with hearty pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni or cavatelli.