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Braised Short Rib Ragu Pasta

Braised Short Rib Ragu Pasta for Comfort Food Lovers

This Braised Short Rib Ragu Pasta is an irresistible comfort dish with fall-off-the-bone tenderness and a rich tomato-wine sauce.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 lbs Beef Short Ribs Choose well-marbled ribs for maximum flavor and tenderness.
  • 2 tbsp Olive Oil Ideal for browning the short ribs and sautéing the vegetables.
  • 1 Onion Adds sweetness and depth to the sauce.
  • 2 Carrots Provides a hint of sweetness; parsnips offer a different flavor profile if desired.
  • 2 Celery Contributes aromatic flavors; leeks can be a flavorful alternative.
  • 4 cloves Garlic Fresh garlic packs a pungent punch.
  • 1 cup Red Wine (Cabernet Sauvignon) Enhances the sauce's richness and deglazes the pot.
  • 28 oz Crushed Tomatoes Forms the base of the ragu, delivering acidity and body.
  • 2 cups Beef Broth Provides moisture and depth.
  • 1 leaf Bay Leaf Infuses subtle herbal flavor; remember to remove it before serving.
  • 1 tsp Thyme (Fresh or Dried) Offers an earthy flavor that complements the beef.
  • to taste Salt and Pepper Essential for seasoning throughout the cooking process.
For the Pasta
  • 12 oz Pasta (Pappardelle or Tagliatelle) Recommended for their ability to hold the sauce well.
For Serving
  • 1 cup Grated Parmesan Cheese Adds salty richness upon serving.
  • 1/4 cup Fresh Parsley Enhances dish presentation with color and freshness.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Braised Short Rib Ragu Pasta
  1. Preheat your oven to 325°F (160°C).
  2. Season the beef short ribs generously with salt and pepper, then brown the ribs on all sides in a large Dutch oven over medium-high heat for about 4-5 minutes per side.
  3. Lower the heat and add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened, then stir in minced garlic for the last minute.
  4. Pour in the red wine to deglaze the pot, scraping up browned bits and letting it simmer for 5-10 minutes.
  5. Add crushed tomatoes and beef broth, then return the browned short ribs to the pot.
  6. Add a bay leaf and thyme, then bring to a gentle simmer.
  7. Cover the Dutch oven and braise in the oven for about 2 hours, until the meat is tender.
  8. Remove the short ribs and shred the meat, discarding bones and excess fat before returning it to the sauce.
  9. Cook pasta in salted boiling water until al dente, about 8-10 minutes, then drain and reserve some cooking water.
  10. Add the drained pasta to the ragu, tossing gently to coat, and adjust consistency by adding reserved pasta water if needed. Serve warm, topped with Parmesan and parsley.

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 75gProtein: 50gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 130mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 200mgIron: 4mg

Notes

For the best results, choose quality ribs and don't rush the browning step. Cook pasta just until al dente.

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