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Short Rib Ragu

Savory Short Rib Ragu: A Comforting Homemade Delight

This homemade Short Rib Ragu transforms simple ingredients into a comforting dish that feels like a warm hug.
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Course: Main Dishes
Cuisine: Italian
Keyword: braised beef, comfort food, Homemade, meal prep, ragù, short rib
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 6 servings
Calories: 450kcal

Equipment

  • Dutch oven or braiser

Ingredients

For the Meat

  • 2 lbs beef short ribs deboned and cut into 2-inch cubes

For the Base

  • 2 tablespoon light olive oil or substitute with vegetable or avocado oil
  • to taste teaspoon kosher salt
  • to taste teaspoon fresh cracked black pepper

For the Vegetables

  • 1 cup white onion finely diced
  • 0.5 cup celery finely diced
  • 0.5 cup carrot finely diced
  • 4 cloves garlic minced

For the Flavor Builders

  • 2 tablespoon tomato paste
  • 1 cup dry red wine choose a wine you enjoy
  • 1 cup beef or chicken broth
  • 1.75 cups crushed tomatoes use a quality canned brand
  • 1 bundle herb bundle mix of rosemary, thyme, and parsley stems
  • 2 leaves bay leaves
  • 2 tablespoon sherry or red wine vinegar add to taste

For the Pasta

  • 1 lbs pasta tagliatelle or pappardelle

For Garnish

  • 0.25 cup fresh parsley chopped
  • 0.5 cup Parmigiano Reggiano grated

Instructions

Step-by-Step Instructions for Short Rib Ragu

  • Generously season the short ribs with kosher salt on all sides.
  • In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for 4-5 minutes on each side.
  • Remove excess grease, leaving some oil, and sauté the onion, celery, carrot, and garlic for 3-4 minutes.
  • Stir in tomato paste, salt, and pepper. Cook for 2-3 minutes to enhance flavors.
  • Pour in red wine and deglaze the pot, scraping up browned bits. Cook for 2-3 minutes.
  • Return short ribs to the pot, add broth and crushed tomatoes, and stir to combine.
  • Add herb bundle and bay leaves. Simmer for 2.5 hours until meat is tender.
  • Remove herb bundle and shred short ribs in the sauce.
  • Add vinegar, taste, and adjust seasoning.
  • Cook the pasta according to package instructions. Combine with the ragù.
  • Serve over pasta and garnish with parsley and Parmigiano Reggiano.

Notes

Store in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently with added broth if needed.

Nutrition

Serving: 1cup | Calories: 450kcal | Carbohydrates: 45g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 800mg | Fiber: 4g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg