Name: Braised Short Rib Ragu Pasta Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 2 pounds beef short ribs; 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 cup red wine (such as Cabernet Sauvignon); 1 can (14 ounces) crushed tomatoes; 2 cups beef broth; 1 bay leaf; 2 sprigs fresh thyme (or 1 teaspoon dried thyme); Salt and pepper to taste; 1 pound pasta (such as pappardelle or tagliatelle); Grated Parmesan cheese, for serving; Fresh parsley, chopped (for garnish)

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Introduction

Braised Short Rib Ragu Pasta is a rich and comforting dish perfect for special occasions or cozy evenings. Tender short ribs simmered in a flavorful tomato and red wine sauce create a luscious ragu that pairs beautifully with wide pasta noodles. Ready to impress your family or guests, this recipe is a satisfying meal full of depth and warmth.

A white bowl filled with rigatoni pasta mixed with a rich, thick brownish-red meat sauce, containing chunks of minced meat and small pieces of vegetables like carrots and eggplants. The pasta tubes are large and smooth, lightly coated in the sauce, and arranged around the center. The sauce looks hearty and slightly oily, pooling at the bottom. A sprinkling of grated cheese and fresh green parsley is scattered on top, adding light texture and color contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef short ribs
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup red wine (such as Cabernet Sauvignon)
1 can (14 ounces) crushed tomatoes
2 cups beef broth
1 bay leaf
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Salt and pepper to taste
1 pound pasta (such as pappardelle or tagliatelle)
Grated Parmesan cheese for serving
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 4-5 minutes per side. Remove the ribs and set aside.
Step 3: Add diced onion, carrots, and celery to the same pot. Cook until the vegetables are soft, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.
Step 4: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let the wine reduce by half, about 5-10 minutes.
Step 5: Stir in the crushed tomatoes and beef broth. Return the short ribs to the pot.
Step 6: Add the bay leaf and thyme, stir well, and bring the mixture to a gentle simmer.
Step 7: Cover the Dutch oven and transfer it to the preheated oven. Braise for about 2 hours, or until the meat is tender and falls off the bone.
Step 8: Remove the pot from the oven. Take out the short ribs and shred the meat off the bones once cool enough to handle. Discard the bones and return the shredded meat to the sauce.
Step 9: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
Step 10: Toss the cooked pasta with the ragu until well coated. Adjust seasoning with salt and pepper if needed.
Step 11: Plate the pasta, top with grated Parmesan cheese, and garnish with chopped fresh parsley before serving.

Tips & Variations

For a deeper flavor, brown the short ribs in batches to avoid overcrowding the pot.
Substitute the red wine with additional beef broth if you prefer a non-alcoholic version.
Use fresh herbs like rosemary or oregano alongside thyme for a different aromatic profile.
Try serving the ragu over creamy polenta or mashed potatoes instead of pasta for a comforting twist.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce if needed. Cooked pasta can be stored separately and combined with the reheated sauce just before serving.

How to Serve

A white bowl filled with rigatoni pasta mixed with a thick, rich brown-red meat sauce containing chunks of minced meat and bits of vegetables. The tubes of pasta are glossy and lightly coated in sauce, scattered around the bowl with some partially submerged. On top of the sauce, there is a small pile of grated cheese sprinkled with finely chopped green herbs. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of short ribs?

Yes, beef chuck roast or brisket can be good alternatives as they also become tender and flavorful when slow-cooked.

What pasta works best with this ragu?

Wide, flat pasta like pappardelle or tagliatelle is ideal because it holds the thick, rich sauce well. However, you can also use fettuccine or other long noodles you enjoy.