Description
Indulge in this rich and flavorful Braised Short Rib Ragu Pasta, a comforting Italian dish perfect for a cozy night in. Tender bone-in beef short ribs simmered in a savory sauce, served over pappardelle pasta and topped with Parmesan and fresh parsley.
Ingredients
Scale
Short Ribs:
- 3 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
Ragu:
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary, chopped
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
To Serve:
- 1 pound pappardelle or tagliatelle pasta
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat and Prepare: Preheat oven to 325°F (165°C). Season short ribs with salt and pepper.
- Sear Short Ribs: Brown short ribs in a Dutch oven, then set aside.
- Cook Aromatics: Sauté onion, carrots, and celery. Add garlic and tomato paste.
- Deglaze and Simmer: Pour in red wine, then add tomatoes, broth, herbs, and browned short ribs. Simmer and braise in oven.
- Shred and Combine: Remove ribs, shred meat, return to sauce, and simmer.
- Cook Pasta and Serve: Cook pasta, toss with ragu, and garnish with Parmesan and parsley.
Notes
- This ragu can be made a day ahead—the flavor deepens after resting overnight.
- It freezes well for up to 3 months.
- For a richer sauce, finish with a tablespoon of butter before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Stovetop, Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 120 mg
