Description
A hearty and comforting Short Rib Ragu recipe that is rich in flavor and perfect for a cozy dinner. Tender beef short ribs are braised to perfection in a savory tomato-based sauce, then served over your favorite pasta.
Ingredients
Units
Scale
Beef Short Ribs:
- 2 lbs Beef short ribs, de-boned and cut into 2″ (5cm) cubes
Other Ingredients:
- 2 tbsp Light olive oil (or vegetable/avocado oil)
- Kosher salt
- 1 cup White onion, finely diced
- 1/2 cup Celery, finely diced
- 1/2 cup Carrot, finely diced
- 4 Garlic cloves, finely minced
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth (beef or chicken)
- 1 3/4 cup Crushed tomatoes (14 oz can)
- Herb Bundle (rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper, to taste
- 1 lb Pasta (Tagliatelle or Pappardelle)
- Chopped parsley and grated Parmigiano Reggiano, for garnish
Instructions
- Season the Short Ribs: Season the short ribs with kosher salt on all sides.
- Sear the Short Ribs: In a large braiser or Dutch oven, heat olive oil and sear the short ribs on all sides. Transfer to a plate.
- Saute Aromatics: In the same pot, saute onion, celery, carrot, and garlic until softened.
- Add Flavor: Stir in tomato paste, salt, and pepper. Cook for a few minutes.
- Deglaze: Deglaze with red wine, scraping up any browned bits.
- Braise: Return the short ribs to the pot, add broth, crushed tomatoes, herbs, and bay leaves. Simmer covered for 2-2 1/2 hours.
- Shred the Meat: Remove herb bundle and bay leaves. Shred the meat, discarding bones and cartilage if desired.
- Adjust Seasoning: Taste and adjust seasoning, then add vinegar. Simmer to thicken if needed.
- Serve: Serve the ragu over cooked pasta, garnished with parsley and Parmigiano Reggiano.
Notes
- For bone-in ribs, remove bones before serving if desired.
- Adjust the consistency of the sauce by simmering to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600 calories
- Sugar: Approximately 6g
- Sodium: Approximately 800mg
- Fat: Approximately 35g
- Saturated Fat: Approximately 14g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 4g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg
