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Braised Short Rib Ragu Pasta Recipe

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★★★★★

4.9 from 146 reviews

This Braised Short Rib Ragu Pasta is an indulgent comfort dish featuring tender, slow-braised beef short ribs simmered in a rich sauce of red wine, crushed tomatoes, and aromatic vegetables. Served over wide ribbon pasta like pappardelle or tagliatelle, it’s garnished with fresh parsley and grated Parmesan, delivering a hearty, flavorful meal perfect for cozy dinners or special occasions.

Ingredients

Scale

Meat and Protein

  • 2 pounds beef short ribs

Vegetables and Aromatics

  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced

Liquids and Sauces

  • 2 tablespoons olive oil
  • 1 cup red wine (preferably Chianti)
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups beef broth
  • 2 tablespoons tomato paste

Herbs and Seasonings

  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Other

  • 1 pound pasta (such as pappardelle or tagliatelle)
  • Fresh parsley, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Generously season the short ribs with salt and pepper, then brown them on all sides for about 3-4 minutes per side to develop a rich crust. Remove from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are soft and aromatic. Then add minced garlic and cook for an additional minute to enhance the flavor base.
  3. Deglaze with Wine: Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot, adding depth to the sauce. Let it simmer for 5-7 minutes until the wine reduces slightly.
  4. Build the Ragu Base: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, thyme, and bay leaf. Return the browned short ribs to the pot, nestling them into the sauce.
  5. Braise the Ribs: Bring the mixture to a gentle simmer. Cover the pot and reduce heat to low. Allow to braise for 2.5 to 3 hours until the meat is tender and falls off the bone.
  6. Prepare the Pasta: About 15 minutes before the ragu is ready, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  7. Combine Pasta and Ragu: Remove short ribs from the pot and shred the meat, discarding bones. Stir the shredded meat back into the sauce. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency. Toss the cooked pasta with the ragu until fully coated.
  8. Serve: Plate the pasta and ragu mixture. Garnish generously with fresh parsley and grated Parmesan cheese for an added burst of flavor and color. Serve immediately while warm.

Notes

  • Use a dry red wine like Chianti for best flavor; avoid cooking wines.
  • Choose wide, flat pasta shapes such as pappardelle or tagliatelle to better hold the thick ragu sauce.
  • Reserve pasta water to adjust sauce consistency, ensuring it clings well to the pasta.
  • Slow braising is key—don’t rush the cooking process for tender meat and rich flavor.
  • Remove the bay leaf before serving to avoid any bitter taste.
  • This dish pairs well with a simple green salad and crusty bread to soak up the sauce.

Keywords: braised short ribs, ragu, Italian pasta, comfort food, slow cooker beef, pappardelle ragu, hearty dinner

Find it online: https://cheflenacooks.com/braised-short-rib-ragu-pasta-recipe/