Description
A rich and hearty Savory Short Rib Ragu served over pasta, perfect for a comforting meal.
Ingredients
- 2 pounds beef short ribs, bone-in
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 pound pasta (such as pappardelle or fettuccine)
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 325°F (163°C).
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 8-10 minutes. Remove the short ribs and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
- Stir in the crushed tomatoes, beef broth, oregano, thyme, bay leaf, and the seared short ribs. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Once done, remove the pot from the oven and take out the short ribs. Let them cool slightly, then shred the meat, discarding the bones and excess fat.
- Return the shredded meat to the pot and stir to combine. Adjust seasoning with salt and pepper as needed.
- Meanwhile, cook the pasta according to package instructions. Drain and toss with a little olive oil to prevent sticking.
- Serve the ragu over the pasta, garnished with fresh basil and grated Parmesan cheese.
Notes
- For a richer flavor, add a tablespoon of tomato paste when sautéing the vegetables.
- Substitute the red wine with beef broth for a non-alcoholic version, or use a splash of balsamic vinegar for acidity.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Oven-Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg