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Slowly Braised Short Rib Ragu

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Slowly braised short rib ragu is a rich, hearty Italian-inspired dish with tender beef short ribs cooked in a tomato, wine, and herb sauce. Finished with parmesan and cream, it’s traditionally served over pappardelle pasta for a luxurious and comforting meal.

Ingredients

  • 4 pounds English cut beef short ribs
  • 3 tablespoons olive oil, divided
  • 3 large carrots, peeled and diced
  • 1 large yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 8 cloves garlic, finely chopped or grated
  • 6 ounces tomato paste
  • 1 cup dry red wine
  • 1 (0.75-ounce) package fresh “poultry herb blend” (or approx. 2 sprigs rosemary, 4 sprigs sage leaves, 12 sprigs thyme)
  • 2 bay leaves
  • Optional: 1 parmesan rind
  • 14 ounces crushed tomatoes
  • 2 cups low-sodium beef broth/stock or water
  • Kosher salt and ground black pepper, to season
  • 24 ounces pappardelle (or casarecce, bucatini, or gnocchi)
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan
  • For serving: grated parmesan, finely chopped fresh herbs (optional)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Pat short ribs dry, season with salt and pepper.
  3. Heat 2 tbsp olive oil in a Dutch oven and sear ribs until browned on all sides. Transfer to a plate.
  4. Add remaining olive oil, sauté carrots, onion, and celery until softened (6–8 minutes).
  5. Stir in garlic and tomato paste, cook for 2 minutes.
  6. Pour in wine, scraping up browned bits. Simmer until reduced by half.
  7. Add herbs, bay leaves, parmesan rind (if using), crushed tomatoes, and broth. Stir to combine.
  8. Return short ribs to the pot, cover, and braise in oven 3–3 1/2 hours until meat is tender.
  9. Remove ribs, discard bones, excess fat, herb stems, bay leaves, and parmesan rind. Shred meat and return to sauce. Adjust seasoning.
  10. Cook pasta in salted water until al dente. Reserve 1 cup pasta water.
  11. Stir cream and parmesan into ragu. Add pasta and toss, adjusting consistency with pasta water.
  12. Serve hot, topped with extra parmesan and herbs if desired.

Notes

  • Bone-in ribs add more flavor than boneless.
  • Mushrooms can be added for earthy flavor.
  • Swap red wine for white for a lighter version.
  • For a traditional version, omit cream.
  • Pairs well with polenta or mashed potatoes instead of pasta.
  • Tastes even better the next day as flavors deepen.

Nutrition

Find it online: https://familydinnercooking.com/slowly-braised-short-rib-ragu/