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Braised Short Rib Ragu

Savory Braised Short Rib Ragu for Heartwarming Dinners

This Braised Short Rib Ragu is a hearty dish perfect for cozy dinners, featuring tender short ribs in a rich sauce.
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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: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Bone-in Short Ribs Substitute with beef chuck roast if desired.
  • 2 teaspoons Kosher Salt Adjust quantity to taste.
  • 1 teaspoon Black Pepper Freshly ground for best flavor.
  • 2 tablespoons Vegetable Oil Olive oil can be used.
  • 2 medium Carrots Diced.
  • 2 stalks Celery Diced.
  • 1 large Onion Sauté until translucent.
  • 4 cloves Garlic Minced.
  • 2 tablespoons Tomato Paste Adjust liquids if substituting with crushed tomatoes.
  • 1 cup Dry Red Wine (Cabernet) Substitute with beef broth for a non-alcoholic option.
  • 1 teaspoon Dried Oregano Adjust for fresh herbs.
  • 1 teaspoon Dried Basil Adjust for fresh herbs.
  • 1 teaspoon Dried Thyme Adjust for fresh herbs.
  • 1/4 teaspoon Crushed Red Pepper Flakes Omit if sensitive to heat.
  • 2 leaves Bay Leaves Remove before serving.
  • 2 cups Beef Broth Opt for low-sodium.
  • 28 ounces Crushed Tomatoes Use fresh tomatoes if in season.
  • 16 ounces Pappardelle Choose gluten-free if needed.
For Serving
  • 1 cup Parmesan Cheese Grated.
  • 1/2 cup Ricotta Cheese For added creaminess.
  • 1/4 cup Fresh Basil For garnish.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Braised Short Rib Ragu
  1. Preheat your oven to 325°F (160°C).
  2. Pat the bone-in short ribs dry with paper towels and season generously with kosher salt and black pepper.
  3. In a Dutch oven, heat oil and sear each side of the short ribs for about 3 minutes until browned. Set ribs aside.
  4. Sauté onions, carrots, and celery in the same pot for about 10 minutes until softened and fragrant.
  5. Add minced garlic and tomato paste, cooking for another 2-3 minutes before deglazing with red wine.
  6. Pour in beef broth and crushed tomatoes, nestling the ribs in the sauce, and bring to simmer.
  7. Cover the pot and bake for approximately 3 hours until ribs are tender.
  8. Remove the pot from the oven, discard bay leaves, and shred the beef.
  9. Cook pappardelle according to package instructions and combine with the ragu, adjusting consistency with reserved pasta water.
  10. Serve the ragu over pappardelle, garnished with parmesan, ricotta, and basil.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 35gProtein: 40gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 4mg

Notes

This dish is perfect for gatherings and can be made ahead for even better flavors the next day. Store leftovers in the fridge for 3 days or freeze for 3 months.

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