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–+ servings
a dutch oven filled with pappardelle pasta and short rib ragu
5 from 16 votes

Short Rib Beef Ragu

Beef short ribs are slowly simmered all day to create this amazing Short Rib Beef Ragu. Serve with pappardelle for the ultimate Italian comfort food.
Author Diana
Servings 6 Servings
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours

Equipment

Ingredients

  • 2 ½ - 3 pounds (1350 g) bone-in beef short ribs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 3 carrots peeled and finely diced
  • 2 celery stalks finely diced
  • 4 garlic cloves minced
  • ½ cup (120 ml) red wine a good quality wine you'd enjoy drinking
  • 2 tablespoons tomato paste
  • 1 28-ounce can (780 g) crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 1 teaspoon dried rosemary or 1 sprig fresh rosemary
  • 2 cups (480 ml) beef broth
  • parmesan cheese for serving
  • Heavy Cream or half and half, optional
  • Fresh parsley chopped, for garnish
  • 12 ounces pappardelle pasta

Instructions

  • Season the short ribs generously with salt and pepper from all sides.
  • In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 4-5 minutes per side. Remove the short ribs and set aside. Drain the fat, leaving about 2 teaspoons in total in the dutch oven.
  • In the same pot, add the onion, carrots, and celery. Cook over medium heat until the vegetables begin to soften, about 5 minutes.
  • Add the garlic and tomato paste and cook for another minute until the garlic is fragrant.
  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 2 minutes.
  • Add the tomatoes, bay leaves, thyme, and rosemary and pour in the beef broth.
  • Return the short ribs to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the short ribs are very tender. Uncover and cook for the last 30 minutes to allow the sauce to reduce.
  • Occasionally, skim off any excess fat from the surface and stir the ragu. Once the short ribs are tender, remove them from the pot and shred the meat with 2 forks, discarding the bones and any excess fat. Also remove the bay leaves and herb stems from the sauce at this time.
  • Optional: To the sauce, add a splash of half and half or heavy cream, and a couple of tablespoons of grated parmesan and stir. Adjust the seasoning with salt and pepper to taste.
  • Return the shredded meat to the pot and stir into the sauce. If the sauce is too thick, you can thin it with a little more broth.
  • In a large pot of salted boiling water, cook the pappardelle according to the package instructions until al dente. Drain the pasta and toss it with a bit of the ragu to coat or add it directly to the ragu and gently toss.
  • Serve the pappardelle with a generous amount of the short rib beef ragu on top. Grate fresh Parmesan cheese over each serving and garnish with chopped parsley.

Notes

  • Oven Instructions: Prepare the ragu on the stovetop up until the point of simmering. Place the Dutch oven in your oven and cook, covered, for 2 hours at 300°F (150°C). Then remove the lid and continue oven braising the meat for one more hour or until the meat is tender. 
  • Storage: Once the sauce has cooled, store it in an airtight container. In the refrigerator it will keep for up to 5 days, and in the freezer for up to 3 months.
  • Adding cream is optional, but I really enjoy the way a small amount of heavy cream or half-and-half melds with the acidity from the tomatoes. If you have it, try it!
  • Don't shred the beef too finely. You want to keep some of that meaty texture and have various-sized pieces of meat in the dish.
  • If you'd rather not use red wine, you can make this with alcohol-free wine, or replace the wine with unsweetened pomegranate or cranberry juice. You can also just use a bit more beef broth.

Nutrition

Calories: 594kcal | Carbohydrates: 58g | Protein: 39g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 129mg | Sodium: 499mg | Potassium: 1437mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5566IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 6mg
Find it online: https://littlesunnykitchen.com/short-rib-beef-ragu/