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Short Rib Ragu

Indulgent Short Rib Ragu: A Cozy Dinner Delight

This Short Rib Ragu wraps you in comforting warmth with irresistible flavors for a delightful dinner experience.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 4 pounds Short Ribs Chuck roast can be used as an alternative.
  • 2 tablespoons Olive Oil Vegetable oil works well as a substitute.
  • 1 large Yellow Onion Shallots can be a refined replacement.
  • 2 medium Carrots Parsnips can be used for a different flavor profile.
  • 2 stalks Celery Omit or substitute with fennel if unavailable.
  • 4 cloves Garlic Freshly minced is ideal.
  • 2 tablespoons Tomato Paste You can use fresh tomatoes, just adjust quantities.
  • 1 cup Dry Red Wine Substitute with extra beef broth or grape juice if preferred.
  • 28 ounces Canned Crushed Tomatoes Fresh tomatoes can replace this.
  • 2 cups Beef Broth Lighter broth varieties can be used.
  • 2 sprigs Fresh Rosemary Dried herbs are a good substitute.
  • 2 sprigs Fresh Thyme Dried herbs are also a good substitute.
  • 1 leaf Bay Leaf Can be omitted.
  • 1 piece Parmesan Rind Optional, skip if unavailable.
  • to taste Salt Adjust to taste.
  • to taste Black Pepper Adjust to taste.
  • ¼ cup Fresh Parsley Basil or chives can also be used.
  • 1 pound Pasta Pappardelle recommended, any pasta shape is fine.
  • ½ cup Parmesan Cheese Nutritional yeast for a dairy-free version.

Equipment

  • Heavy-bottomed pot or Dutch oven

Method
 

Step-by-Step Instructions for Short Rib Ragu
  1. Pat the short ribs dry and generously season them with salt and black pepper. Preheat your oven to 325°F (160°C).
  2. In a heavy-bottomed pot, heat olive oil over medium-high heat. Add the short ribs, searing for 4-5 minutes on each side until browned.
  3. Remove the short ribs and add chopped onion, diced carrots, and celery to the pot. Sauté for 8-10 minutes until softened.
  4. Stir in minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
  5. Pour in dry red wine to deglaze, scraping browned bits from the bottom, and simmer for 5-7 minutes until reduced.
  6. Add canned crushed tomatoes, beef broth, rosemary, thyme, and Parmesan rind. Stir well to combine.
  7. Return the short ribs to the pot, almost submerged in sauce. Bring to a simmer and cover.
  8. Transfer the pot to the preheated oven and braise for 3-3.5 hours, until tender.
  9. Remove the pot and let cool slightly before shredding the meat, discarding bones and excess fat.
  10. Return shredded meat to the pot and simmer for 15-20 minutes to thicken the sauce.
  11. Cook pasta in salted boiling water for 8-10 minutes until al dente, reserving a cup of starchy water.
  12. Toss the drained pasta with the Short Rib Ragu, using reserved pasta water if needed. Serve garnished with parsley and Parmesan cheese.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Serve with crusty bread for sopping up every delicious drop, and pair with a glass of Chianti for a true Italian experience.

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