6 Hour Short Rib Ragu with Homemade Pasta
6 Hour Short Rib Ragu with Homemade Pasta
Ingredients
For the Short Rib Ragu
- 8 bone-in beef short ribs
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
- 2 carrots, peeled and diced
- 1 yellow onion, diced
- 4 celery stalks, diced
- 1/4 cup tomato paste
- 1 fresh bay leaf
- 3 fresh thyme sprigs
- 4 fresh sage leaves
- 4 cups beef broth, or as needed to cover ribs
- 1 Parmesan rind, piece, about 2 inches
For the Homemade Pasta
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1 teaspoon olive oil
- 1 tablespoon kosher salt, for pasta water
For Serving
- 1/4 cup fresh basil leaves, roughly chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Generously season the beef short ribs on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the seasoned short ribs to the hot oil and brown them on all sides until a deep, dark crust forms, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs from the pot and set them aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the diced carrots, onion, and celery to the same pot, utilizing the rendered fat from the short ribs. Sauté, stirring occasionally, until the vegetables have softened and become aromatic, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor and color.
⏱️ 3 min
- 5
Bundle the fresh bay leaf, thyme sprigs, and sage leaves together with kitchen twine. Add the herb bundle and the Parmesan rind to the pot. Pour in the beef broth, ensuring there is enough liquid to mostly cover the short ribs once they are returned to the pot.
⏱️ 5 min
- 6
Return the browned short ribs to the pot, submerging them in the liquid. Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 6 hours, or until the meat is incredibly tender and easily falls off the bone. Check occasionally to ensure the liquid level is adequate; add a splash more broth or water if needed.
⏱️ 360 min
- 7
While the ragu simmers, prepare the homemade pasta. On a clean work surface or large cutting board, create a mound with 2 cups of all-purpose flour. Make a well in the center of the flour. Crack the 2 large eggs into the well and drizzle in 1 teaspoon of olive oil. Using a fork, gently whisk the eggs and oil, gradually incorporating the surrounding flour until a shaggy dough forms. Continue to knead the dough by hand for 8-10 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
⏱️ 45 min
- 8
After the ragu has simmered, carefully remove the cooked short ribs from the pot and place them in a separate bowl. Discard the bones, the herb bundle, and the Parmesan rind from the ragu. Using two forks, shred the meat from the bones. Return the shredded short rib meat to the pot with the ragu and stir to combine.
⏱️ 10 min
- 9
Divide the rested pasta dough into 2-3 manageable portions. Using a pasta roller (either a stand mixer attachment or a hand-cranked machine), roll out each portion of dough into thin sheets, gradually decreasing the thickness setting until desired thinness is achieved (typically setting 6 or 7 on most machines). Feed the pasta sheets through a fettuccine cutter attachment to create fresh pasta strands. Gather the fresh pasta into small nests and dust lightly with flour to prevent sticking.
⏱️ 15 min
- 10
Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta to the boiling water and cook until al dente, typically 2-3 minutes, as fresh pasta cooks very quickly.
⏱️ 5 min
- 11
Using tongs, directly transfer the cooked pasta from the boiling water into the pot with the short rib ragu. Add the chopped fresh basil leaves and 1/2 cup of freshly grated Parmesan cheese to the pot.
⏱️ 2 min
- 12
Using a wooden spoon or tongs, gently toss and mix the pasta, ragu, basil, and Parmesan until everything is well combined and the pasta is thoroughly coated with the rich sauce. Serve immediately, garnished with additional grated Parmesan cheese and a fresh basil leaf, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
6 Hour Short Rib Ragu with Homemade Pasta
For the Short Rib Ragu
- 8 bone-in beef short ribs
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
- 2 carrots, peeled and diced
- 1 yellow onion, diced
- 4 celery stalks, diced
- 1/4 cup tomato paste
- 1 fresh bay leaf
- 3 fresh thyme sprigs
- 4 fresh sage leaves
- 4 cups beef broth, or as needed to cover ribs
- 1 Parmesan rind, piece, about 2 inches
For the Homemade Pasta
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1 teaspoon olive oil
- 1 tablespoon kosher salt, for pasta water
For Serving
- 1/4 cup fresh basil leaves, roughly chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Generously season the beef short ribs on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the seasoned short ribs to the hot oil and brown them on all sides until a deep, dark crust forms, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs from the pot and set them aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced carrots, onion, and celery to the same pot, utilizing the rendered fat from the short ribs. Sauté, stirring occasionally, until the vegetables have softened and become aromatic, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor and color.
⏱️ 3 min - 5
Bundle the fresh bay leaf, thyme sprigs, and sage leaves together with kitchen twine. Add the herb bundle and the Parmesan rind to the pot. Pour in the beef broth, ensuring there is enough liquid to mostly cover the short ribs once they are returned to the pot.
⏱️ 5 min - 6
Return the browned short ribs to the pot, submerging them in the liquid. Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 6 hours, or until the meat is incredibly tender and easily falls off the bone. Check occasionally to ensure the liquid level is adequate; add a splash more broth or water if needed.
⏱️ 360 min - 7
While the ragu simmers, prepare the homemade pasta. On a clean work surface or large cutting board, create a mound with 2 cups of all-purpose flour. Make a well in the center of the flour. Crack the 2 large eggs into the well and drizzle in 1 teaspoon of olive oil. Using a fork, gently whisk the eggs and oil, gradually incorporating the surrounding flour until a shaggy dough forms. Continue to knead the dough by hand for 8-10 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
⏱️ 45 min - 8
After the ragu has simmered, carefully remove the cooked short ribs from the pot and place them in a separate bowl. Discard the bones, the herb bundle, and the Parmesan rind from the ragu. Using two forks, shred the meat from the bones. Return the shredded short rib meat to the pot with the ragu and stir to combine.
⏱️ 10 min - 9
Divide the rested pasta dough into 2-3 manageable portions. Using a pasta roller (either a stand mixer attachment or a hand-cranked machine), roll out each portion of dough into thin sheets, gradually decreasing the thickness setting until desired thinness is achieved (typically setting 6 or 7 on most machines). Feed the pasta sheets through a fettuccine cutter attachment to create fresh pasta strands. Gather the fresh pasta into small nests and dust lightly with flour to prevent sticking.
⏱️ 15 min - 10
Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta to the boiling water and cook until al dente, typically 2-3 minutes, as fresh pasta cooks very quickly.
⏱️ 5 min - 11
Using tongs, directly transfer the cooked pasta from the boiling water into the pot with the short rib ragu. Add the chopped fresh basil leaves and 1/2 cup of freshly grated Parmesan cheese to the pot.
⏱️ 2 min - 12
Using a wooden spoon or tongs, gently toss and mix the pasta, ragu, basil, and Parmesan until everything is well combined and the pasta is thoroughly coated with the rich sauce. Serve immediately, garnished with additional grated Parmesan cheese and a fresh basil leaf, if desired.
⏱️ 5 min