Beef Short Rib Ragu with Pappardelle Pasta
This classic Italian beef short rib ragu is rich, savory, and slow-cooked to perfection with red wine, herbs, and tender beef. It’s the kind of cozy dish that's comforting for any winter night! Let it simmer while you relax, then serve and enjoy every comforting bite!
Servings: 4 -6 servings
Ingredients
For the Ragu Sauce
- 2 pounds bone-in beef short ribs 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 ounces crushed tomato
- 3 ½ cups beef stock
- 2 bay leaves
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 pounds pappardelle pasta or 1 batch homemade pappardelle pasta
For Garnish
- fresh parsley finely chopped
- freshly grated Parmesan cheese
Instructions
Searing the Ribs
- 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.
Simmering the Sauce
- 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.
Finishing the Dish
- 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 then 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 it for about 5 minutes, or until al dente.) Strain pasta and add to the pot of ragu sauce. Stir gently to incorporate the pasta with the sauce.
- Serve the pasta warm and garnish with finely chopped parsley and freshly grated parmigiano cheese. Mangia! (Eat!)
Notes
- The short ribs need to be completely dry before searing. Moisture is the natural enemy of a good, hard sear, so use paper towels to pat them as dry as you possibly can.
- Be sure to use a good, heavy-bottomed pot or Dutch oven which retains heat well and distributes it evenly.
- Please don’t just spoon the ragu sauce over cooked pasta! Be sure to always cook the al dente pasta in the sauce on the stovetop for a couple of minutes before serving. (Refer to my tips for boiling perfect spaghetti for tips on cooking pasta.)
- If the sauce is too thick after adding the pasta, toss in some of the reserved pasta water; if the mixture is too loose, toss in an extra handful of parmigiano cheese.
Nutrition
Serving: 1serving | Calories: 1525kcal | Carbohydrates: 208g | Protein: 73g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 288mg | Sodium: 2687mg | Potassium: 2573mg | Fiber: 14g | Sugar: 29g | Vitamin A: 8781IU | Vitamin C: 29mg | Calcium: 233mg | Iron: 12mg
