Description
This Short Rib Ragu with Pasta is a comforting and hearty meal featuring tender, slow-cooked bone-in short ribs simmered in a rich tomato-based sauce with fresh herbs, all served over perfectly cooked wide ribbon pasta like pappardelle. Ideal for cozy nights or special occasions, it combines simple pantry ingredients to create deep, savory flavors that are sure to delight your family and guests.
Ingredients
Scale
Meat
- 2.5 to 3 pounds bone-in short ribs (well-marbled for richness)
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids and Seasonings
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef stock or broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt, to taste
- Freshly ground black pepper, to taste
Pasta and Garnish
- 12 ounces wide ribbon pasta (pappardelle, fettuccine, or rigatoni)
- Freshly grated Parmesan cheese, for serving
- Optional: torn basil leaves and extra olive oil for drizzling
Instructions
- Brown the Short Ribs: Heat olive oil in a heavy-bottomed pot over medium-high heat. Pat the short ribs dry and season generously with salt and freshly ground black pepper. Brown the ribs on all sides until they develop a deep golden crust. This step locks in flavor and creates the foundational richness of the sauce. Remove the browned ribs and set aside.
- Build the Flavor Base: In the same pot, add diced yellow onion, carrots, and celery. Cook, stirring frequently, until the vegetables are softened and fragrant, about 6-8 minutes. Stir in the minced garlic and cook for another minute until aromatic.
- Deglaze and Add Liquids: Pour in the red wine to deglaze the pot, scraping all the browned bits from the bottom. Let the wine reduce by half to concentrate its flavor. Add the crushed tomatoes, beef stock, fresh rosemary, and thyme. Nestle the browned short ribs back into the pot, ensuring they are partially submerged in the sauce.
- Simmer Until Tender: Bring the sauce to a gentle simmer. Cover the pot partially and let it cook on low heat for about 3 hours, or until the meat is incredibly tender and falls off the bone. Stir occasionally to prevent sticking and ensure even cooking.
- Shred and Combine: Remove the short ribs from the pot. Using two forks, shred the meat, discarding the bones and excess fat. Return the shredded meat to the sauce and stir well to combine. Taste and adjust seasoning with salt and pepper if needed.
- Cook Pasta and Serve: Prepare your pasta according to package instructions until al dente. Drain and reserve a small amount of pasta water. Toss the pasta with the hot ragu, adding reserved pasta water as needed to loosen the sauce. Serve immediately with a generous sprinkle of freshly grated Parmesan cheese and optional torn basil and olive oil drizzle.
Notes
- Patience is key: Slow-cooking the ribs low and slow yields tender, melt-in-your-mouth meat.
- Don’t skip browning: Browning the ribs adds a depth of flavor that enhances the sauce.
- Adjust thickness: If the ragu is too thick, thin it with reserved pasta water or extra broth for the perfect consistency.
- Use fresh herbs: Fresh rosemary and thyme brighten the flavor much more than dried versions.
- Rest before serving: Letting the ragu rest for 10 minutes after cooking allows flavors to meld beautifully.
- Serve on homemade pasta: Fresh pasta elevates the dish’s indulgence when time permits.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg
Keywords: short rib ragu, slow cooked ragu, Italian pasta sauce, beef ragu, comfort food, pappardelle ragu, hearty pasta dish