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Braised Short Rib Ragu Pasta Recipe

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★★★★★

4.6 from 89 reviews

This Braised Short Rib Ragu Pasta features tender, slow-cooked beef short ribs simmered in a rich tomato and red wine sauce, served over perfectly cooked pasta. It’s a comforting and hearty Italian-inspired dish perfect for a special dinner or weekend meal.

Ingredients

Scale

Meat and Sauce

  • 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

Pasta & Garnish

  • 1 pound pasta (such as pappardelle or tagliatelle)
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your Oven: Preheat your oven to 325°F (160°C) to prepare for braising the short ribs.
  2. Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper then brown on all sides, about 4-5 minutes per side. Remove and set aside.
  3. Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Cook until soft, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Deglaze with Wine: Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, approximately 5-10 minutes.
  5. Add Tomatoes and Broth: Stir in crushed tomatoes and beef broth. Return the browned short ribs to the pot.
  6. Season the Sauce: Add the bay leaf and thyme. Stir well and bring the mixture to a gentle simmer.
  7. Braise in the Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for about 2 hours, or until the meat is tender and easily falls off the bone.
  8. Shred the Meat: Remove the pot from the oven. Take out the short ribs and once cool enough to handle, shred the meat off the bones. Discard the bones and return the meat to the sauce.
  9. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
  10. Combine the Pasta and Ragu: Toss the cooked pasta with the ragu sauce until well coated. Taste and adjust seasoning with salt and pepper if needed.
  11. Serve: Plate the pasta and sauce, top with grated Parmesan cheese and garnish with chopped fresh parsley. Serve warm.

Notes

  • Use a full-bodied red wine like Cabernet Sauvignon or Merlot for the best flavor.
  • The braising step can be done in a slow cooker if you prefer; cook on low for 6-8 hours.
  • Leftover ragu is great for freezing and reheating later.
  • For a thicker sauce, you can simmer the sauce on the stovetop after shredding meat until desired consistency is reached.
  • If you can’t find fresh thyme, dried thyme works well too.

Keywords: braised short ribs, ragu pasta, beef ragu, Italian pasta recipe, comfort food

Find it online: https://islawhite.com/braised-short-rib-ragu-pasta-recipe/