“Ragu” is a broad term used to describe a rich, slowly cooked Italian meat sauce. It’s hearty, intensely flavorful, & unlike a slowly simmered tomato sauce ( sugo al pomodoro ), ragu is all about the meat. In that sense, it’s almost more stew-like than what may come to mind when you think of Italian sauces. You can make a beautiful ragu using almost any meaty ingredient that lends well to a slow braise: pork , ground turkey or chicken , wild boar, duck, lamb, mushrooms, or eggplant for a vegetarian ragu, or, of course, beef short ribs .

This is a very important step you don't want to skip in this recipe. Braising is simply a cooking method that involves browning meat or vegetables in oil , then cooking it in a small amount of liquid in a covered pan, either on the stovetop or in the oven. The long, slow cook time helps develop flavor and turn even the toughest of meat cuts fork-tender.

Can I use boneless short ribs for this recipe?

You can use boneless ribs for this recipe and cook it using the same directions. I do suggest bone in ribs because they are more flavorful and will cook more evenly.

Can I use a different cut of beef?

Short ribs aren't actually cut from the rib section of the cow. They are cut from the chuck, or shoulder, of the animal. So, if you don't have short ribs, you can substitute chuck roast. It won't be exactly the same but it will still be delicious, flavorful, and tender.

Can I make this recipe using a slow cooker or pressure cooker?

Yes! If you are using a pressure cooker you can do all of the steps in this recipe using the sauté feature then pressure cook according to the temperature guidelines of your machine. If you're using a slow cooker, make sure you brown the ribs and make the sauce in a pan before you transfer to your slow cooker so you get the same level of flavor from each step.

BEST Italian Beef Short Rib Ragu

Name: Short Rib Ragu Recipe
Prep time: 15 min
Cook time: PT-476130H13M21S
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 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 ½ 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 parmesan cheese, for garnish

Ingredients

Units Scale

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 parmesan cheese, for garnish

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Instructions

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 10 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 and browned, about 15 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!

Author: Elena Davis
Prep Time: 15 min
Cook Time: 3 1/2- 4 hours
Category: Savory
Method: Italian
Cuisine: Italian