Description
Short Rib Ragu is a comforting, rich dish that transforms your dining experience. As the tender short ribs simmer in a savory blend of crushed tomatoes, aromatic vegetables, and red wine, the flavors meld beautifully. Served over wide pasta like tagliatelle or pappardelle, this hearty ragu is perfect for family gatherings or cozy nights in. Each bite will envelop you in warmth and satisfaction, making it a must-try recipe for any pasta lover.
Ingredients
Scale
- 2 lbs bone-in short ribs
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1 cup red wine
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 12 oz tagliatelle or pappardelle pasta
Instructions
- Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper; sear until browned on all sides (8-10 minutes). Remove and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic until softened (about 5 minutes).
- Deglaze with red wine, scraping up browned bits; simmer until reduced by half.
- Stir in crushed tomatoes and beef broth; add thyme and bay leaf. Return short ribs to pot and bring to a simmer.
- Cover and cook on low heat for about 3 hours or until meat shreds easily.
- Cook pasta according to package instructions; drain.
- Serve pasta topped with Short Rib Ragu and garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg