Short Rib Ragu with Pasta and Herbs Recipe
This rich and hearty Short Rib Ragu is a comforting Italian-inspired stew featuring tender, slow-cooked beef short ribs simmered in a flavorful tomato and red wine sauce, infused with aromatic herbs and vegetables. Served over tagliatelle or pappardelle pasta and garnished with fresh parsley and Parmigiano Reggiano, this dish is perfect for a cozy family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Ragu
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
- Kosher salt, to taste
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
- 2 tablespoon Tomato paste
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tablespoon Sherry or red wine vinegar
- Fresh cracked pepper, to taste
Pasta and Garnish
- 1 lb Pasta – Tagliatelle or pappardelle
- Chopped parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
- Prepare the Short Ribs: Pat the short rib cubes dry with paper towels and season generously with kosher salt.
- Sear the Meat: Heat the light olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the short ribs in batches to avoid overcrowding and sear until browned on all sides, about 3-4 minutes per batch. Remove the browned meat and set aside.
- Sauté the Vegetables: In the same pot, reduce heat to medium. Add the finely diced white onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2-3 minutes to deepen its flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- Add Liquids and Herbs: Return the short ribs to the pot. Add the broth, crushed tomatoes, herb bundle (rosemary, thyme, parsley stems), and bay leaves. Stir well to combine.
- Simmer the Ragu: Bring the mixture to a gentle simmer. Cover the pot partially and cook on low heat for 2.5 to 3 hours, or until the meat is tender and falls apart easily. Stir occasionally and check liquid levels, adding a splash of broth or water if needed.
- Finish the Sauce: Remove the herb bundle and bay leaves. Stir in the sherry or red wine vinegar. Adjust seasoning with kosher salt and fresh cracked pepper to taste.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the tagliatelle or pappardelle according to package instructions until al dente. Drain well.
- Serve: Toss the cooked pasta with a generous amount of the short rib ragu. Plate and garnish with chopped parsley and grated Parmigiano Reggiano.
Notes
- For deeper flavor, you can marinate the short ribs in red wine and herbs overnight before cooking.
- If you prefer a thicker ragu, let the sauce simmer uncovered for the last 30 minutes to reduce further.
- Substitute short ribs with beef chuck if short ribs are unavailable, though cooking time may vary.
- Leftover ragu can be refrigerated for up to 3 days or frozen for up to 3 months.
- Pair this dish with a robust red wine such as Chianti or Barolo for an authentic experience.
Keywords: Short Rib Ragu, Italian Ragu, Beef Ragu, Slow Cooked Beef, Pasta Sauce, Tagliatelle, Pappardelle