Description
This rich and hearty Short Rib Ragu features tender, slow-cooked beef short ribs simmered in a savory tomato sauce with aromatic vegetables and herbs. Perfectly paired with tagliatelle or pappardelle pasta, this classic Italian-inspired dish delivers deep, comforting flavors that make for an impressive yet approachable meal.
Ingredients
Scale
Meat
- 2 lbs beef short ribs
Vegetables & Aromatics
- 1 cup white onion, diced
- ½ cup celery, diced
- ½ cup carrot, diced
- 4 garlic cloves, minced
Liquids & Sauces
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup red apple vinegar
- 1 cup beef broth
- 1¾ cup crushed tomatoes
Herbs & Seasonings
- Herb bundle (rosemary, thyme)
- Bay leaves
- Kosher salt
- Freshly ground black pepper (to taste)
To Serve
- Pasta (tagliatelle or pappardelle)
- Chopped fresh parsley (for garnish)
- Parmigiano Reggiano cheese (for garnish)
Instructions
- Season Short Ribs: Generously season the beef short ribs with kosher salt to enhance their natural flavor before cooking.
- Sear Short Ribs: Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the short ribs on all sides until deeply caramelized, about 3-4 minutes per side. Remove from pot and set aside.
- Sauté Vegetables: In the same pot, add diced onions, celery, carrots, and minced garlic. Cook over medium heat until softened and fragrant, approximately 5-7 minutes.
- Add Tomato Paste and Seasoning: Stir in the tomato paste along with salt and freshly ground black pepper. Cook for 1-2 minutes to deepen the tomato flavor.
- Deglaze with Vinegar: Pour in the red apple vinegar to deglaze the pot, scraping up all browned bits from the bottom for extra flavor.
- Return Short Ribs and Add Liquids: Place the seared short ribs back into the pot. Add beef broth and crushed tomatoes, stirring gently to combine.
- Add Herbs and Simmer: Tie rosemary and thyme into a bundle and add it along with bay leaves to the pot. Bring the mixture to a simmer over medium heat.
- Cook Low and Slow: Cover the pot with the lid slightly ajar to allow steam to escape. Simmer gently for 2 to 2½ hours, or until the meat is fork-tender and falling off the bone.
- Finish the Ragu: Remove the herb bundle and bay leaves. Shred the meat with two forks if necessary. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Cook pasta according to package instructions. Serve the ragu spooned over pasta, garnished with chopped fresh parsley and grated Parmigiano Reggiano cheese.
Notes
- For an even richer flavor, you can brown the vegetables after the short ribs are removed, then deglaze.
- This ragu can be made a day ahead; flavors deepen after resting overnight.
- Use sturdy pasta like tagliatelle or pappardelle which holds the sauce well.
- Leftover ragu freezes well for up to 3 months.
- Adjust the cooking time depending on the size of your short ribs for optimal tenderness.
