If you are craving something deeply soulful and irresistibly delicious, then you absolutely must try this Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe. This dish wraps tender, fall-off-the-bone short ribs in a rich, tomato-kissed sauce that envelops every strand of pasta, creating a perfect harmony of flavors. It’s the kind of meal that feels like a warm hug on a chilly day and effortlessly impresses anyone lucky enough to eat it.
Ingredients You’ll Need
Getting the ingredients right is key to unlocking the magic of this ragu. Each component brings something essential to the table, whether it’s the luscious meatiness, aromatic depth, or those bright notes that lift the whole dish.
- 2 1/2 lbs bone-in beef short ribs: The heart of this recipe, providing rich, tender meat and flavor-packed marrow.
- Salt and pepper to taste: Essential for seasoning and building layers of flavor.
- 2 tablespoons olive oil: For searing the ribs and sautéing the vegetables perfectly.
- 1 small onion (diced): Adds a subtle sweetness and aromatic base.
- 2 carrots (peeled and diced): Bring natural sweetness and a bit of texture.
- 2 celery stalks (diced): Adds mild bitterness and complexity.
- 4 cloves garlic (minced): For a fragrant punch that wakes up the sauce.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and deepens the color.
- 1/2 cup dry red wine: Adds acidity and richness, great for deglazing the pan.
- 1 can (28 oz) crushed tomatoes: Forms the lush tomato base of the ragu.
- 1 cup beef broth: Enhances the meaty flavor and balances the sauce.
- 1 teaspoon dried thyme: A fragrant herb that subtly frames the dish.
- 1/2 teaspoon crushed red pepper flakes (optional): Adds a touch of heat for those who like a little kick.
- 1 bay leaf: Infuses the sauce with an aromatic, woodsy note.
- 1 lb pasta (pappardelle or rigatoni): The perfect sturdy noodle to catch the thick sauce.
- Grated Parmesan and fresh basil for garnish: The final flourish that adds saltiness and freshness.
How to Make Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe
Step 1: Prep and Sear the Short Ribs
Begin by preheating your oven to 325°F (163°C). Make sure to pat the short ribs dry so they sear beautifully, and then season them generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat, and brown the ribs on all sides. This step locks in flavor and develops those irresistible browned bits that will enrich your sauce later.
Step 2: Sauté the Vegetables
After removing the ribs, lower the heat to medium and add diced onion, carrot, and celery. Cooking these until softened, about 5–6 minutes, creates a fond base layered with natural sweetness and texture that gently deepens the overall dish.
Step 3: Add Garlic, Tomato Paste, and Deglaze
Stir in the minced garlic and tomato paste, cooking for about a minute to let their aromas come alive. Pour in the dry red wine, scraping the browned bits off the bottom of the pot—this deglazing moment is where the deep umami notes start building.
Step 4: Combine Tomatoes, Broth, and Herbs
Next, stir in the crushed tomatoes, beef broth, dried thyme, crushed red pepper flakes if using, and the bay leaf. Return the short ribs to the pot, nestling them into the sauce so they absorb all those robust flavors during cooking.
Step 5: Braise Until Tender
Cover the Dutch oven and place it in the preheated oven. Let it braise for 2.5 to 3 hours. During this slow braising, the meat becomes incredibly tender, practically melting off the bone. This long, patient simmer is the secret to that melt-in-your-mouth texture that makes this recipe a standout.
Step 6: Shred Meat and Thicken Sauce
Remove the ribs once done and shred the meat, discarding bones and excess fat. Return the shredded short rib back to the sauce and simmer on the stovetop for another 10–15 minutes to let the sauce thicken slightly and intensify in flavor.
Step 7: Cook Pasta and Combine
Cook your pasta according to package instructions until al dente. Drain, then toss it in the luscious ragu until every bite is coated in that rich, hearty sauce you’ve lovingly prepared.
How to Serve Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe
Garnishes
The final touches elevate this dish from fantastic to unforgettable. A generous sprinkle of freshly grated Parmesan adds nutty, salty brightness while fresh basil leaves introduce a pop of color and fragrant freshness, balancing the richness perfectly.
Side Dishes
This ragu stands beautifully on its own, but consider pairing it with a crisp green salad dressed lightly with lemon and olive oil or some buttered garlic bread to sop up every last bit of sauce. These simple sides bring textural contrast and help round out the meal.
Creative Ways to Present
Serve this delightful comfort food in deep pasta bowls to showcase the sauce’s lusciousness. For a rustic feel, pile the pasta high and scatter basil and Parmesan on top at the table. You might even twirl a few strands elegantly on your fork before washing it down with a glass of that same dry red wine used in the cooking.
Make Ahead and Storage
Storing Leftovers
Leftover Braised Short Rib Ragu Pasta is a dream to have on hand. Store the ragu and pasta separately in airtight containers in the refrigerator for up to 3 days. Keeping the pasta and sauce apart helps maintain the perfect texture when reheated.
Freezing
The ragu freezes exceptionally well, making it an ideal candidate for meal prep. Remove excess fat, cool completely, and freeze in portions for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the ragu on the stovetop over low heat until heated through, adding a splash of broth if the sauce has thickened too much. Toss the pasta with the warmed sauce just before serving to preserve that al dente bite.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs work well and can speed up shredding, but bone-in adds extra flavor and richness during braising, so it’s worth seeking out when possible.
What pasta type pairs best with this ragu?
Pappardelle or rigatoni are ideal because their wide or tube shapes hold onto the chunky sauce beautifully, but feel free to use your favorite pasta shape for comfort.
Can I make this recipe without red wine?
Yes, you can substitute the red wine with additional beef broth or a splash of balsamic vinegar for acidity, although the wine does add unique depth to the sauce.
How long will the leftovers keep in the fridge?
When properly stored in airtight containers, leftovers stay fresh for up to 3 days, perfect for enjoying next-day comfort without extra cooking.
Is it okay to prepare the ragu a day in advance?
Definitely! In fact, making this Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe ahead allows the flavors to meld beautifully, often tasting even better the next day.
Final Thoughts
You really cannot go wrong with this Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe. It’s comfort food at its very best, effortlessly combining tender meat, rich sauce, and satisfying pasta into one soul-warming plate. Give it a try—you’ll find it quickly becomes a cherished favorite for gatherings, cozy nights in, or whenever you need a little culinary hug.
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Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Description
This Braised Short Rib Ragu Pasta is the ultimate comfort food, combining tender, slow-cooked beef short ribs with a rich tomato-based sauce and perfectly cooked pasta. Infused with aromatic herbs, red wine, and savory vegetables, this hearty Italian-American dish is perfect for a cozy family dinner or special occasion.
Ingredients
Meat and Seasoning
- 2 1/2 lbs bone-in beef short ribs, salt and pepper to taste
Vegetables and Aromatics
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Herbs
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
Pasta and Garnish
- 1 lb pasta (pappardelle or rigatoni)
- Grated Parmesan for garnish
- Fresh basil for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and season them generously with salt and pepper to enhance their flavor throughout the cooking process.
- Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust, about 2–3 minutes per side. This step locks in flavor. Once browned, transfer the ribs to a plate.
- Sauté Vegetables: Reduce the heat to medium. In the same pot, add the diced onion, carrots, and celery. Sauté the mixture for 5–6 minutes until the vegetables are softened and fragrant, scraping up any browned bits left from the meat.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional minute to build depth of flavor and caramelize the tomato paste slightly.
- Deglaze with Wine: Pour in 1/2 cup dry red wine to deglaze the pot, scraping the bottom to lift off any flavorful browned bits. Let this simmer for 2–3 minutes to reduce slightly and concentrate its flavor.
- Add Remaining Liquids and Herbs: Stir in the crushed tomatoes, beef broth, dried thyme, crushed red pepper flakes (if using), and 1 bay leaf. Nestle the seared short ribs back into the pot, covering them with the sauce.
- Braise in Oven: Cover the Dutch oven and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
- Shred the Meat: Remove the ribs from the pot and shred the meat, discarding the bones and any excess fat. Return the shredded meat into the sauce.
- Simmer Sauce: Place the pot back on the stovetop and simmer uncovered for 10–15 minutes to slightly thicken the ragu and meld the flavors.
- Cook Pasta and Serve: Meanwhile, cook the pasta according to package directions until al dente. Drain and toss with the short rib ragu. Serve hot with a generous sprinkle of grated Parmesan cheese and fresh basil leaves on top.
Notes
- For even richer flavor, prepare the ragu a day ahead and refrigerate overnight.
- This dish freezes well, making it ideal for meal prep and easy weekday dinners.
- If you prefer to avoid alcohol, substitute the red wine with extra beef broth.
