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
Scale
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.
