Description
This Short Rib Ragu recipe is a comforting and flavorful dish perfect for a cozy family dinner or special gathering. The tender beef short ribs are simmered in a rich tomato-based sauce until they are fall-apart tender, creating a deliciously hearty pasta sauce.
Ingredients
Units
Scale
Short Rib Ragu:
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- 2 tbsp Light olive oil, or vegetable or 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, 14oz 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 lbs Pasta, Tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Rub short ribs with kosher salt on all sides.
- Sear the short ribs: In a large braiser or Dutch oven, heat oil over medium-high. Sear short ribs on all sides. Remove 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 briefly.
- Deglaze: Add red wine to deglaze, scraping up browned bits.
- Simmer: Return short ribs to the pot with broth, crushed tomatoes, herbs. Simmer covered for 2-2 1/2 hours.
- Shred the meat: Remove herb bundle and bay leaves. Shred the meat in the pot.
- Adjust seasoning: Taste and adjust seasoning. Add vinegar. Simmer further if needed.
- Serve: Serve the ragu over cooked pasta, garnished with parsley and Parmigiano Reggiano.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
