Short Rib Ragu
Dive into the depths of flavor with our Short Rib Ragu recipe. Discover slow-cooked, savory perfection and redefine your pasta experience.
Servings: 6
Calories: 431kcal
Equipment
- large dutch oven or heavy-bottomed pot
Ingredients
- 4 short ribs
- salt and pepper
- 2 tablespoons olive oil
- 1/2 cup shredded carrots
- 1/2 cup shredded celery
- 1/2 cup shredded onion
- 4 cloves garlic minced
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef broth
- 28 ounces crushed tomatoes with the juice
- 1 teaspoon red pepper flakes
- 1 pound pappardelle pasta cooked according to package directions
- basil for serving
- parmesan cheese for serving
Instructions
- Pat short ribs dry with a paper towel. Season generously with salt and pepper on all sides.
- Heat olive oil in a large dutch oven. Sear the short ribs on each side until a deep brown crust forms. Remove from pot and set aside. Do not drain the pot.
- Add carrots, celery, onion, and bay leaves to the pot. Cook until soft - about 10 minutes. Add garlic and cook until fragrant.
- Add tomato paste and cook for 5 minutes, or until the tomato paste turns a dark brick red.
- Add wine, beef broth, and tomatoes, and red pepper flakes, and bring to a boil. Place the short ribs back into the sauce. It is okay if some parts stick out, but most of the ribs should be covered.
- Reduce heat to low and cover. Simmer for 4 hours. The ribs should fall off the bone and the meat should be extremely tender.
- Remove bones and bay leaves from the sauce. Use 2 forks to shred any large chunks of meat in the sauce. Give it a really good stir.
- Serve over pappardelle pasta and garnish with basil and parmesan cheese.
Notes
- If at the end of the simmering time the sauce has too much oil at the top, then you can spoon some of it out with a ladle.
- You can serve this ragu over any pasta of your choice, but we especially love pappardelle and large rigatoni.
- San Marzano tomatoes are the best tomatoes to use if you can find them. The sauce in the jar is thicker and the tomatoes are more flavorful. Look for the DOP seal for real Italian imported tomatoes!
Nutrition
Calories: 431kcal | Carbohydrates: 69g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 64mg | Sodium: 404mg | Potassium: 791mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2335IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 4mg