This ragu is richly flavored from slow-cooked short ribs, finely diced vegetables, herbs, garlic, shallots, and red wine. It is the perfect meal to impress your guest and mimic a high end Italian restaurant. This is a great winter weekend recipe. Let the savory and rich sauce stew on the stove while you read a book by the fire. You will love this classic Italian short rib ragu recipe!
- 2 lb bone-in beef short rib, cut into 2-inch (5-cm) pieces
- 3 teaspoons kosher salt, divided, plus more to taste
- 3 teaspoons freshly ground black pepper, divided, plus more to taste
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 shallot, diced
- 1 1/2 cups carrot, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups port or red wine
- 28 oz crushed tomato, 1 can
- 3 1/2 cups beef stock
- 2 bay leaves
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 lb pappardelle pasta (or 1 batch homemade pappardelle pasta recipe)
- fresh parsley, finely chopped, for garnish
- freshly grated parmigiano cheese, for garnish
- Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt.
- Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
- Add the onion, shallot, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 8 minutes. Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
- Pour in the wine (the alcohol will burn off at this point). Use a wooden spoon to scrape any browned bits from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
- Add the crushed tomatoes, beef stock, bay leaves, rosemary, and thyme to the pot. Stir to combine.
- Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 31/2- 4 hours, stirring occasionally. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
- Discard any bones that the meat has fallen off of, as well as all the herb stems. Pull out any remaining bones and discard. Using two forks, shred the meat in the pot (you can also take the meat out onto a cutting board to shred and add it back into the pot.
- Add salt and pepper to taste. Simmer for 15 minutes over low heat.
- Cook the pasta according to the package instructions. If making homemade pappardelle cook about 5 minutes until al dente. Strain pasta and add to the pot of ragu sauce. Turn gently to incorporate all the pasta with the sauce.
- Garnish with finely chopped parsley and freshly grated parmigiano cheese. Mangia!
Keywords: beef, short ribs, main meal, braised meat, pappardelle pasta, short rib ragu, ragu sauce