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Short Rib Ragu with Pasta

Short Rib Ragu with Pasta
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Short Rib Ragu with Pasta is a rich and comforting dish featuring tender, slow-cooked beef short ribs in a robust tomato-based sauce, served over your favorite broad pasta. This hearty meal combines deep, savory flavors with silky pasta for a soul-warming dinner perfect for gatherings or special nights in.

Ingredients

Scale

Meat

  • 2 to 3 pounds beef short ribs, well-marbled

Vegetables

  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 3 to 4 garlic cloves, minced

Liquids & Sauce

  • 1 cup red wine
  • 28 ounces canned crushed tomatoes (or whole peeled tomatoes, crushed by hand)
  • 2 cups beef broth

Herbs & Seasoning

  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for sautéing and searing (about 2-3 tablespoons)

Pasta & Garnish

  • 1 pound pasta (pappardelle, rigatoni, or preferred broad pasta)
  • Freshly grated Parmesan or Pecorino cheese (optional)
  • Chopped fresh parsley (optional)
  • Extra olive oil for drizzling (optional)

Instructions

  1. Sear the Short Ribs: Pat the short ribs dry and season them generously with salt and pepper. Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the ribs on all sides until they develop a deep golden brown crust. This builds intense flavor through caramelization.
  2. Prepare the Sofritto: Remove the seared ribs and add the chopped onion, carrot, and celery to the same pot. Cook gently over medium heat for 7-10 minutes until softened and fragrant, forming the flavorful vegetable base of the sauce.
  3. Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Simmer until the wine reduces by half, concentrating flavor and evaporating harsh alcohol.
  4. Add Tomatoes, Broth, and Herbs: Return the short ribs to the pot. Add crushed tomatoes, beef broth, minced garlic, thyme, rosemary, and bay leaves. Bring the mixture to a gentle simmer, ensuring the ribs are mostly submerged in the liquid.
  5. Slow Cook the Ragu: Cover the pot and cook over low heat for 3 to 4 hours, or place it in a preheated 325°F (160°C) oven for the same duration. This slow cooking breaks down collagen, making the meat tender and enriching the sauce.
  6. Shred the Meat and Finish Sauce: When the ribs are fall-apart tender, remove them from the pot. Shred the meat with forks, discarding bones and excess fat. Return the shredded meat to the pot, then cook uncovered to reduce and thicken the sauce if needed.
  7. Cook Pasta and Combine: Boil the pasta according to package instructions until al dente. Drain and toss it directly into the ragu, coating every piece with the rich sauce. Serve hot with optional garnishes like grated cheese, fresh parsley, and a drizzle of olive oil.

Notes

  • Brown the meat well: Take time to sear short ribs properly for richer flavor.
  • Use quality canned tomatoes: San Marzano tomatoes are preferred for the best taste.
  • Don’t skip the wine: It adds acidity and depth, balancing the beef’s richness.
  • Cook low and slow: Patience results in tender meat and harmonious flavors.
  • Make ahead: Prepare the ragu a day early to let flavors meld beautifully.

Nutrition

Keywords: short rib ragu, beef ragu, pasta ragu, Italian ragu, slow cooked beef, comforting dinner

Find it online: https://homemademealz.com/short-rib-ragu-with-pasta/