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Short Rib Ragu

Hearty Short Rib Ragu: A Cozy Homemade Comfort Dish

This Short Rib Ragu delivers a hearty comfort food experience that transforms humble ingredients into rich and flavorful magic.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner Ideas
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 lbs beef short ribs provides rich flavor and tenderness
  • 2 tablespoon light olive oil or substitute with vegetable or avocado oil
  • 1 tablespoon kosher salt adjust to your preference
  • ½ teaspoon fresh cracked black pepper adds a delightful kick
  • 1 cup white onion finely diced
  • ½ cup celery finely diced
  • ½ cup carrot finely diced
  • 4 cloves garlic minced
  • 2 tablespoon tomato paste thickens and deepens flavor
  • 1 cup dry red wine deglazes the pot
  • 1 cup beef or chicken broth adds moisture
  • 1¾ cup crushed tomatoes provides a rich, tangy base
  • 1 bundle herb bundle (rosemary, thyme, parsley stems) infuses ragu with herbal notes
  • 2 leaves bay leaves contributes earthy flavor
  • 2 tablespoon sherry or red wine vinegar brightens flavors
  • 1 lbs pasta (tagliatelle or pappardelle) wide noodles perfect for ragu
  • ¼ cup fresh parsley chopped for garnish
  • ¼ cup Parmigiano Reggiano grated for a nutty finish

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Short Rib Ragu
  1. Season the beef short ribs with kosher salt on all sides.
  2. Sear the ribs in heated olive oil for about 3-4 minutes on each side until golden-brown.
  3. Sauté diced onion, celery, carrot, and minced garlic until softened and aromatic.
  4. Stir in tomato paste, kosher salt, and cracked black pepper; cook until deepened in color.
  5. Deglaze the pot with red wine, scraping up browned bits, and simmer for 2-3 minutes.
  6. Add seared ribs, broth, and crushed tomatoes; ensure ribs are submerged in the sauce.
  7. Add the herb bundle and bay leaves, cover slightly ajar, and simmer for 2½ hours.
  8. Shred the short ribs in the pot after removing herb bundle and bay leaves.
  9. Stir in sherry or red wine vinegar, adjust seasoning, and thicken sauce if necessary.
  10. Cook pasta until al dente; toss with the ragu to coat the noodles.
  11. Serve topped with grated Parmigiano Reggiano and chopped parsley.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 650mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Use high-quality beef short ribs for best results. Patience pays off with slow cooking.

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