Short Rib Ragu with Fresh Tagliatelle
Short Rib Ragu with Fresh Tagliatelle
Ingredients
For the Short Rib Ragu
- 4 bone-in beef short ribs
- 1 yellow onion, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 tablespoons tomato paste
- 3/4 cup dry red wine
- 28 ounces tomato purée
- 2 cups beef broth
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Fresh Pasta
- 2 cups all-purpose flour, plus more for dusting
- 5 large egg yolks
- 1 large egg, whole
- 1/4 teaspoon salt
For Serving
- 1/2 cup water
- 1/4 cup fresh basil leaves, chopped, plus whole leaves for garnish
- 1/2 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Place the short ribs on a wire rack set over a baking sheet. Season generously on all sides with salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully add the seasoned short ribs and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs and set them aside on the wire rack.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the diced onion, carrots, and celery to the Dutch oven, scraping up any browned bits from the bottom. Sauté until the vegetables have softened, about 8-10 minutes. Add the minced garlic, rosemary, and thyme sprigs, and cook for another 1-2 minutes until fragrant.
⏱️ 12 min
- 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Deglaze the pot with red wine, scraping the bottom to release any remaining fond. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 5 min
- 5
Pour in the tomato purée and beef broth. Stir in the dried oregano. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the sauce. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 6
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325
- 7
While the ragu braises, prepare the fresh pasta. On a clean work surface or large cutting board, mound the flour and create a well in the center. Add the egg yolks, whole egg, and pinch of salt into the well.
⏱️ 5 min
- 8
Using a fork, gently whisk the eggs, gradually incorporating small amounts of flour from the inner rim of the well until a shaggy dough forms. Continue to bring in flour until the dough is firm enough to knead by hand.
⏱️ 5 min
- 9
Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 10 min
- 10
After the dough has rested, cut it into 3-4 smaller, manageable portions. Lightly dust one portion with flour and flatten it with a rolling pin. Pass the dough through a pasta machine, starting with the widest setting. Fold the dough in half or thirds and pass it through again. Repeat, gradually decreasing the setting until the pasta sheet is thin (usually setting 6 or 7 for tagliatelle).
⏱️ 10 min
- 11
Attach the tagliatelle cutter to your pasta machine and feed the pasta sheets through to cut them into noodles. Lightly dust a baking sheet with flour and form the fresh pasta into small nests, placing them on the floured tray to prevent sticking. Repeat with the remaining dough.
⏱️ 10 min
- 12
Once the short ribs are tender, carefully remove the Dutch oven from the oven. Transfer the braised short ribs to a separate bowl. Using two forks or tongs, shred the meat from the bones, discarding the bones and any excess fat. Return the shredded short ribs to the ragu sauce in the Dutch oven and stir well.
⏱️ 10 min
- 13
In a large skillet or separate pan, add a portion of the short rib ragu (enough for 1-2 servings). Add a portion of the fresh pasta and 1/2 cup of water. Add the chopped fresh basil leaves. Cook over medium heat, stirring continuously, until the pasta is al dente and coated in the rich sauce, absorbing most of the liquid, about 3-5 minutes.
⏱️ 5 min
- 14
Transfer the short rib ragu pasta to a serving bowl. Garnish generously with freshly grated Parmesan cheese and a fresh basil leaf. Serve immediately. Repeat for additional servings.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib Ragu with Fresh Tagliatelle
For the Short Rib Ragu
- 4 bone-in beef short ribs
- 1 yellow onion, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 tablespoons tomato paste
- 3/4 cup dry red wine
- 28 ounces tomato purée
- 2 cups beef broth
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Fresh Pasta
- 2 cups all-purpose flour, plus more for dusting
- 5 large egg yolks
- 1 large egg, whole
- 1/4 teaspoon salt
For Serving
- 1/2 cup water
- 1/4 cup fresh basil leaves, chopped, plus whole leaves for garnish
- 1/2 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Place the short ribs on a wire rack set over a baking sheet. Season generously on all sides with salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully add the seasoned short ribs and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs and set them aside on the wire rack.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced onion, carrots, and celery to the Dutch oven, scraping up any browned bits from the bottom. Sauté until the vegetables have softened, about 8-10 minutes. Add the minced garlic, rosemary, and thyme sprigs, and cook for another 1-2 minutes until fragrant.
⏱️ 12 min - 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Deglaze the pot with red wine, scraping the bottom to release any remaining fond. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 5 min - 5
Pour in the tomato purée and beef broth. Stir in the dried oregano. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the sauce. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325 - 7
While the ragu braises, prepare the fresh pasta. On a clean work surface or large cutting board, mound the flour and create a well in the center. Add the egg yolks, whole egg, and pinch of salt into the well.
⏱️ 5 min - 8
Using a fork, gently whisk the eggs, gradually incorporating small amounts of flour from the inner rim of the well until a shaggy dough forms. Continue to bring in flour until the dough is firm enough to knead by hand.
⏱️ 5 min - 9
Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 10 min - 10
After the dough has rested, cut it into 3-4 smaller, manageable portions. Lightly dust one portion with flour and flatten it with a rolling pin. Pass the dough through a pasta machine, starting with the widest setting. Fold the dough in half or thirds and pass it through again. Repeat, gradually decreasing the setting until the pasta sheet is thin (usually setting 6 or 7 for tagliatelle).
⏱️ 10 min - 11
Attach the tagliatelle cutter to your pasta machine and feed the pasta sheets through to cut them into noodles. Lightly dust a baking sheet with flour and form the fresh pasta into small nests, placing them on the floured tray to prevent sticking. Repeat with the remaining dough.
⏱️ 10 min - 12
Once the short ribs are tender, carefully remove the Dutch oven from the oven. Transfer the braised short ribs to a separate bowl. Using two forks or tongs, shred the meat from the bones, discarding the bones and any excess fat. Return the shredded short ribs to the ragu sauce in the Dutch oven and stir well.
⏱️ 10 min - 13
In a large skillet or separate pan, add a portion of the short rib ragu (enough for 1-2 servings). Add a portion of the fresh pasta and 1/2 cup of water. Add the chopped fresh basil leaves. Cook over medium heat, stirring continuously, until the pasta is al dente and coated in the rich sauce, absorbing most of the liquid, about 3-5 minutes.
⏱️ 5 min - 14
Transfer the short rib ragu pasta to a serving bowl. Garnish generously with freshly grated Parmesan cheese and a fresh basil leaf. Serve immediately. Repeat for additional servings.
⏱️ 2 min