Braised Short Rib Ragu Pasta Recipe
This Braised Short Rib Ragu Pasta is a rich and comforting Italian-inspired dish featuring tender, slow-braised beef short ribs simmered in a flavorful tomato and red wine sauce. Served over wide, ribbon-like pasta such as pappardelle or tagliatelle, this hearty meal is perfect for a cozy dinner and garnished with fresh parsley and Parmesan cheese for added freshness and depth.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
Meat and Oil
- 2 pounds beef short ribs
- 2 tablespoons olive oil
Vegetables
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 1 cup red wine (preferably Chianti)
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
Herbs and Seasonings
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Pasta and Garnish
- 1 pound pasta (such as pappardelle or tagliatelle)
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Brown the Short Ribs: 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 for about 3-4 minutes per side to develop a deep flavor. Remove the browned ribs from the pot and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute to release its aroma.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5-7 minutes until it reduces slightly and concentrates in flavor.
- Build the Ragu Base: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, thyme, and bay leaf. Return the browned short ribs to the pot, ensuring they are submerged in the sauce.
- Braise the Ribs: Bring the mixture to a gentle simmer, cover the pot, then reduce the heat to low. Let the ribs braise gently for 2.5 to 3 hours until the meat is tender and falls off the bone.
- Prepare the Pasta: Approximately 15 minutes before the ragu finishes cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
- Combine Pasta and Ragu: Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the sauce and stir well. Adjust the sauce consistency by gradually adding the reserved pasta water if needed.
- Serve: Toss the cooked pasta with the rich ragu sauce until fully coated. Taste and adjust seasoning with additional salt and pepper if necessary.
- Garnish and Enjoy: Serve the pasta topped with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese for a delicious finishing touch.
Notes
- Use a heavy-bottomed Dutch oven or large pot for even heat distribution during braising.
- For best flavor, choose a dry red wine like Chianti or Sangiovese that you enjoy drinking.
- Reserve pasta water helps to loosen the sauce and bind it perfectly to the noodles.
- Leftover ragu tastes even better the next day as the flavors continue to meld.
- Substitute short ribs with beef chuck roast if short ribs are unavailable, but adjust cooking times accordingly.
- For a thicker sauce, simmer uncovered for the last 30 minutes of cooking.
Keywords: Short rib ragu, braised beef pasta, Italian ragu recipe, comfort food pasta, slow-cooked beef sauce, pappardelle ragu
Find it online: https://hannahdelgado.com/braised-short-rib-ragu-pasta-recipe/
