Short Rib Ragu
Short Rib Ragu
Ingredients
For the Short Rib Ragu
- 6 bone-in beef short ribs, about 3 pounds total
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
- 2 stalks celery, diced
- 2 carrots, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 heaping tablespoon tomato paste
- 1 1/2 cups dry red wine, such as Merlot or Cabernet Sauvignon
- 3 cups beef broth
- 28 ounces crushed tomatoes, 1 can
- 1 tablespoon Better Than Bouillon beef base, or similar beef bouillon
- 1 chunk Parmesan cheese rind, about 2x2 inches
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 bay leaves
- 1/2 cup heavy cream
For Serving
- 1 pound pappardelle pasta, or other wide pasta
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, grated or shaved, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry thoroughly with paper towels. Season each side generously with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, add the seasoned short ribs and brown them on all sides, about 3-4 minutes per side, until a deep crust forms. Work in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs from the pot and set them aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced celery, carrots, and onion to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften.
⏱️ 7 min
- 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Stir in the heaping tablespoon of tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly.
⏱️ 3 min
- 6
Pour in the 1 1/2 cups of dry red wine, scraping the bottom of the pot to deglaze and release any remaining fond. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.
⏱️ 5 min
- 7
Add the beef broth, crushed tomatoes, and Better Than Bouillon beef base to the pot. Stir well to combine.
⏱️ 2 min
- 8
Return the browned short ribs to the pot, nestling them into the sauce. Add the Parmesan cheese rind, fresh rosemary sprig, fresh thyme sprig, and bay leaves.
⏱️ 2 min
- 9
Bring the sauce to a gentle simmer, then cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and easily pull apart.
⏱️ 180 min•🌡️ 325
- 10
Carefully remove the pot from the oven. Transfer the short ribs to a cutting board or large bowl. Discard the Parmesan rind, rosemary, thyme, and bay leaves from the sauce. Using two forks, shred the meat from the bones, discarding any excess fat or gristle.
⏱️ 10 min
- 11
Return the shredded short rib meat to the pot with the sauce. Stir in the heavy cream. Taste the ragu and adjust seasoning with salt and pepper if needed.
⏱️ 5 min
- 12
While the ragu is finishing, cook the pappardelle pasta according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
⏱️ 10 min
- 13
In a large skillet or directly in the pot with the ragu (if serving all at once), add the cooked pasta and a desired amount of the short rib ragu. Add a splash of the reserved pasta water (1/4 to 1/2 cup) and toss everything together over medium heat. Cook for 1-2 minutes, allowing the sauce to emulsify and coat the pasta beautifully.
⏱️ 3 min
- 14
Serve the short rib ragu immediately, garnished with fresh chopped basil and grated or shaved Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib Ragu
For the Short Rib Ragu
- 6 bone-in beef short ribs, about 3 pounds total
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
- 2 stalks celery, diced
- 2 carrots, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 heaping tablespoon tomato paste
- 1 1/2 cups dry red wine, such as Merlot or Cabernet Sauvignon
- 3 cups beef broth
- 28 ounces crushed tomatoes, 1 can
- 1 tablespoon Better Than Bouillon beef base, or similar beef bouillon
- 1 chunk Parmesan cheese rind, about 2x2 inches
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 bay leaves
- 1/2 cup heavy cream
For Serving
- 1 pound pappardelle pasta, or other wide pasta
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, grated or shaved, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry thoroughly with paper towels. Season each side generously with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, add the seasoned short ribs and brown them on all sides, about 3-4 minutes per side, until a deep crust forms. Work in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs from the pot and set them aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced celery, carrots, and onion to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the heaping tablespoon of tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly.
⏱️ 3 min - 6
Pour in the 1 1/2 cups of dry red wine, scraping the bottom of the pot to deglaze and release any remaining fond. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.
⏱️ 5 min - 7
Add the beef broth, crushed tomatoes, and Better Than Bouillon beef base to the pot. Stir well to combine.
⏱️ 2 min - 8
Return the browned short ribs to the pot, nestling them into the sauce. Add the Parmesan cheese rind, fresh rosemary sprig, fresh thyme sprig, and bay leaves.
⏱️ 2 min - 9
Bring the sauce to a gentle simmer, then cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and easily pull apart.
⏱️ 180 min•🌡️ 325 - 10
Carefully remove the pot from the oven. Transfer the short ribs to a cutting board or large bowl. Discard the Parmesan rind, rosemary, thyme, and bay leaves from the sauce. Using two forks, shred the meat from the bones, discarding any excess fat or gristle.
⏱️ 10 min - 11
Return the shredded short rib meat to the pot with the sauce. Stir in the heavy cream. Taste the ragu and adjust seasoning with salt and pepper if needed.
⏱️ 5 min - 12
While the ragu is finishing, cook the pappardelle pasta according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
⏱️ 10 min - 13
In a large skillet or directly in the pot with the ragu (if serving all at once), add the cooked pasta and a desired amount of the short rib ragu. Add a splash of the reserved pasta water (1/4 to 1/2 cup) and toss everything together over medium heat. Cook for 1-2 minutes, allowing the sauce to emulsify and coat the pasta beautifully.
⏱️ 3 min - 14
Serve the short rib ragu immediately, garnished with fresh chopped basil and grated or shaved Parmesan cheese.
⏱️ 1 min