Name: Braised Short Rib Ragu Pasta Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 2 pounds beef short ribs; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 cup red wine (preferably Chianti); 1 can (28 ounces) crushed tomatoes; 2 cups beef broth; 2 tablespoons tomato paste; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 1 pound pasta (such as pappardelle or tagliatelle); Fresh parsley, for garnish; Grated Parmesan cheese, for serving

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Introduction

This Braised Short Rib Ragu Pasta is a comforting, rich dish perfect for cozy dinners. Tender short ribs simmered in a flavorful tomato and wine sauce pair beautifully with wide, silky pasta. It’s a classic Italian-inspired meal that’s sure to impress your family and friends.

A white round plate filled with thick tube-shaped pasta pieces covered in a rich, chunky brown meat sauce. The sauce has tender pulled meat, small carrot slices, and bits of tomato, creating a textured look. The pasta is coated with the sauce, giving it a glossy appearance. Small green parsley flakes are sprinkled over the dish, with a light dusting of grated white cheese on top. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef short ribs
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup red wine (preferably Chianti)
1 can (28 ounces) crushed tomatoes
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 pound pasta (such as pappardelle or tagliatelle)
Fresh parsley, for garnish
Grated Parmesan cheese, for serving

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Brown them on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
Step 2: In the same pot, add diced onion, carrots, and celery. Sauté for 5-7 minutes until soft. Add minced garlic and cook for an additional minute.
Step 3: Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 5-7 minutes to reduce slightly.
Step 4: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, thyme, and bay leaf. Return the browned short ribs to the pot.
Step 5: Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Let it braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Step 6: About 15 minutes before the ragu is ready, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 7: Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the sauce and stir well. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.
Step 8: Mix the cooked pasta with the ragu until well coated. Adjust seasoning with more salt and pepper if needed.
Step 9: Serve topped with fresh parsley and grated Parmesan cheese.

Tips & Variations

Use a full-bodied red wine like Chianti for the best flavor depth, or substitute with any dry red wine you have on hand.
For a richer sauce, add a splash of heavy cream at the end before combining with pasta.
Try using different pasta shapes like rigatoni or pappardelle for varied texture.
Slow cook the ragu in a slow cooker on low for 6-8 hours if preferred.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. The ragu can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish shows large tube-shaped rigatoni pasta pieces with a light golden-yellow color, mixed with a thick, chunky reddish-brown meat sauce spread evenly on top and between the pasta. The sauce has visible pieces of shredded meat and small bits of tomato, with a sprinkled layer of grated white cheese and finely chopped fresh green herbs scattered over the surface. The food is served in a deep white bowl with a white marbled background slightly visible around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of short ribs?

Yes, you can substitute beef chuck roast or oxtail, though cooking times may vary slightly to achieve tender meat.

What pasta works best with this ragu?

Wide, flat pastas like pappardelle or tagliatelle are ideal as they hold the hearty sauce well. However, you can use rigatoni or even spaghetti if that’s what you have available.