Go Back
–+ servings
Short Rib Ragu

Melt-in-Your-Mouth Short Rib Ragu for Cozy Nights

A tender and flavorful Short Rib Ragu perfect for cozy dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragù
  • 4 pounds Beef short ribs Stewing beef cubes can be used as a substitution.
  • 2 tablespoons Light olive oil Or vegetable/avocado oil for searing.
  • 1 tablespoon Kosher salt
  • 1 medium White onion Finely diced.
  • 2 stalks Celery Finely diced.
  • 1 medium Carrot Finely diced.
  • 4 cloves Garlic Mince finely.
  • 2 tablespoons Tomato paste
  • 1 cup Red wine
  • 2 cups Broth Beef or chicken.
  • 1 can Crushed tomatoes
  • 1 bundle Herb bundle Includes rosemary, thyme, parsley stems.
  • 2 leaves Bay leaves
  • 2 tablespoons Sherry or red wine vinegar
  • to taste Fresh cracked pepper
  • 12 ounces Pasta Tagliatelle or pappardelle.
  • to garnish Chopped parsley & grated Parmigiano Reggiano

Equipment

  • Dutch oven
  • Wooden spoon
  • measuring cups
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions for Short Rib Ragu
  1. Season the beef short ribs generously with kosher salt and let sit for 15 minutes.
  2. Heat 2 tablespoons of light olive oil in a Dutch oven over medium-high heat and sear the short ribs for 4-5 minutes on each side.
  3. Remove the short ribs and in the same pot sauté the finely diced onion, celery, and carrot for 3-4 minutes.
  4. Add the minced garlic and tomato paste, seasoning with salt and pepper, and sauté for another 2-3 minutes.
  5. Pour in 1 cup of red wine, scraping the pot's bottom, and let simmer for 3-4 minutes.
  6. Return the short ribs to the pot, add broth and crushed tomatoes, then the herb bundle and bay leaves. Simmer for 2 to 2.5 hours.
  7. Shred the meat after removing it from the pot, discard bones, and return the shredded meat back to the ragù, adjusting seasoning with vinegar, salt, and pepper.
  8. Serve the ragù over pasta, garnished with parsley and grated Parmigiano Reggiano.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 40gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 4mg

Notes

For best flavor, make the ragù a day in advance and reheat before serving. Store leftovers in the fridge or freeze for later use.

Tried this recipe?

Let us know how it was!