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Braised Short Rib Ragu

Savory Braised Short Rib Ragu for Ultimate Comfort Food

Enjoy this comforting Braised Short Rib Ragu, perfect for chilly evenings and versatile for dietary preferences.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 lbs bone-in short ribs can substitute with beef chuck roast
  • 2 tbsp kosher salt for seasoning
  • 1 tsp black pepper freshly cracked
  • 2 tbsp vegetable oil olive oil can be used
  • 2 medium carrots diced
  • 2 stalks celery finely diced
  • 1 large onion yellow or white
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine e.g., Cabernet
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp crushed red pepper flakes adjust to taste
  • 1 tsp dried thyme
  • 2 leaves bay leaves remove before serving
  • 2 cups beef broth low-sodium preferred
  • 28 oz crushed tomatoes forms the base of the sauce
  • 16 oz pappardelle opt for gluten-free if needed
For Serving
  • 1 cup Parmesan cheese grated or shaved
  • 1 cup Ricotta cheese
  • 1 bunch fresh basil for garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and season short ribs with salt and pepper.
  2. Heat oil in a Dutch oven and sear the short ribs until browned, about 3 minutes per side.
  3. Sauté diced onions, carrots, and celery for about 10 minutes until softened.
  4. Add minced garlic, tomato paste, dried herbs, and stir for 2 minutes.
  5. Deglaze the pot with red wine, scraping the bottom and simmer until reduced by half.
  6. Stir in beef broth and crushed tomatoes, then return the short ribs to the pot.
  7. Cover and braise in the oven for about 3 hours until fork-tender.
  8. Remove from oven, discard bay leaves, and shred beef back into the sauce.
  9. Cook pappardelle according to package instructions and reserve pasta water.
  10. Toss the cooked pappardelle with the ragu, adjusting with pasta water if needed.
  11. Serve topped with Parmesan cheese, ricotta, and fresh basil.

Nutrition

Serving: 1bowlCalories: 620kcalCarbohydrates: 70gProtein: 45gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 850mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 3500IUVitamin C: 9mgCalcium: 200mgIron: 4mg

Notes

This braised short rib ragu is perfect for make-ahead meals, deepening in flavor when prepared a day in advance.

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