Description
A rich and comforting short rib ragu, perfect for pasta or polenta, with deep savory flavors from slow-braising.
Ingredients
- 2 lbs short ribs, bone-in or boneless
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup dry red wine (Merlot or Cabernet)
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Pappardelle pasta, for serving
- Grated Parmesan cheese, for serving
Instructions
- Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear ribs on all sides until a deep brown crust forms, about 3–4 minutes per side. Remove and set aside.
- Add the chopped onion, carrots, and celery to the hot pot. Sauté until softened and lightly caramelized, about 6–8 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.
- Pour in the red wine and scrape the browned bits from the bottom of the pot. Let the wine reduce by about half, 2–3 minutes.
- Add the crushed tomatoes and beef broth. Stir in bay leaves and dried thyme. Taste and season lightly.
- Return the short ribs to the pot so they’re partially submerged. Bring to a gentle simmer, then reduce heat to low, cover, and braise for about 3 hours, turning once or twice, until the meat is fork-tender.
- Remove ribs to a cutting board. Discard bones if using bone-in. Shred the meat with two forks and return shredded meat to the pot. Simmer uncovered 10–15 minutes to meld flavors and thicken sauce.
- While the ragu finishes, cook pappardelle according to package directions until al dente. Reserve a ladle of pasta cooking water.
- Toss drained pappardelle with ragu, adding a splash of pasta water if needed to loosen the sauce. Serve with grated Parmesan.
Notes
For an impactful flavor, don’t skip the browning step. This ragu tastes even better the next day.
- Prep Time: 40 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian