As the aroma of beef simmering in rich tomato sauce envelops my kitchen, I know that a cozy evening is on the horizon. This Savory Beef Short Rib Ragu with Pappardelle transforms simple ingredients into an unforgettable comfort food experience. Braised short ribs become irresistibly tender as they blend with red wine and aromatic herbs, creating a luscious sauce that clings to every luscious strand of pappardelle. It’s the perfect dish for both family dinners and special gatherings, offering a hearty, crowd-pleasing option that’s surprisingly easy to prepare. Plus, with a gluten-free pasta alternative, everyone can indulge in this delightful meal! Are you ready to dive into a bowl of warmth and satisfaction?
Why is Braised Short Rib Ragu a Must-Try?
Comforting Warmth: This ragu is the ultimate cozy meal, perfect for chilly nights when you want to wrap yourself in warmth.
Effortless Elegance: It transforms simple ingredients into a gourmet experience, impressive enough for dinners with friends or family.
Rich Depth of Flavor: The layering of flavors from red wine, herbs, and tender beef creates a sauce that is both rich and satisfying.
Versatile Serving Options: Pair it with pappardelle, polenta, or even a light salad for a complete meal your guests will love.
Make-Ahead Magic: Preparing this dish ahead not only enhances its flavors but also makes it a great option for busy weeks. Ready to savor something special? Don’t forget to check out this delicious Savory Braised Beef for more comforting eats!
Braised Short Rib Ragu Ingredients
For the Ragu
• Bone-in Short Ribs – Provide a rich, beefy flavor and melt-in-your-mouth tenderness when braised. Substitute with boneless short ribs to save time (reduce weight by 1 lb).
• Kosher Salt – Essential to enhance the beef’s natural flavors, ensuring a deliciously seasoned meal.
• Black Pepper – Adds depth and a subtle heat that complements the dish perfectly.
• Vegetable Oil – Important for searing the short ribs, as it helps to develop a beautifully browned crust.
• Carrots (4, diced) – Brings natural sweetness and a wonderful texture to your ragu.
• Celery (2 stalks, diced) – Adds an aromatic flavor base and moisture to the dish.
• Onions (2 medium, diced) – The foundational flavor component for a hearty ragu.
• Garlic (4 cloves, minced) – Infuses the dish with aromatic notes that enhance the overall flavor.
• Tomato Paste (2 tablespoons) – Deepens the tomato flavor in the sauce, making it rich and savory.
• Dry Red Wine (1 cup, like cabernet) – Tenderizes the meat while adding a delightful acidity and depth of flavor.
• Dried Oregano (1 teaspoon) – Imparts an earthy flavor that balances the richness of the ragu.
• Dried Basil (1 teaspoon) – Adds hint of sweetness and an enticing aroma to each bite.
• Crushed Red Pepper Flakes (¼ teaspoon) – Adds just the right amount of heat to awaken the taste buds.
• Dried Thyme (½ teaspoon) – Introduces a subtle herbal note that elevates the flavor profile.
• Bay Leaves (2) – Infuse the sauce with deep flavor as it simmers; remember to discard before serving.
• Beef Broth (1 cup) – Adds moisture and reinforces the beefy flavor of the dish.
• Crushed Tomatoes (1 can, 28 ounces) – The base of the sauce, providing much-needed acidity and richness.
• Pappardelle (16 ounces, cooked according to package) – This wide pasta beautifully holds the chunky sauce; use gluten-free pasta as an alternative for dietary needs.
• Parmesan Cheese & Ricotta Cheese (for serving) – These finishing touches add creaminess and flavor to each serving.
• Fresh Basil (for garnish) – Freshens up the dish with a burst of color and flavor.
Dive into this warm, comforting bowl of Braised Short Rib Ragu that’s sure to be a hit at your dinner table!
Step‑by‑Step Instructions for Braised Short Rib Ragu
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (163°C). This temperature is ideal for slow-braising the short ribs, ensuring they become meltingly tender. This cozy heat will create the perfect environment for the rich flavors of the Braised Short Rib Ragu to develop beautifully throughout the cooking process.
Step 2: Prepare the Short Ribs
Pat the bone-in short ribs dry with paper towels and generously season all sides with kosher salt and black pepper. This step is crucial for enhancing the beef’s flavor. The salt will draw out moisture and create a savory crust once seared, which adds depth to your ragu.
Step 3: Sear the Short Ribs
In a large Dutch oven, heat a splash of vegetable oil over medium-high heat. Once the oil shimmers, add the seasoned short ribs. Sear each side for about 3 minutes, or until they are deeply browned. Remove the short ribs from the pot and set them aside while keeping those flavorful browned bits in the pan for the ragu.
Step 4: Sauté the Vegetables
In the same Dutch oven, add the diced onions, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant. The aroma of the sautéing vegetables will fill your kitchen, indicating that it’s time to amp up the flavor in your Braised Short Rib Ragu.
Step 5: Add Aromatics and Deglaze
Stir in the minced garlic, dried oregano, dried basil, crushed red pepper flakes, and tomato paste. Coat the vegetables thoroughly, letting them cook for about 2 minutes until fragrant. Then, pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and simmer until the wine is reduced by half, about 5-7 minutes.
Step 6: Combine Liquids and Add Ribs
Next, stir in the beef broth and crushed tomatoes, bringing the mixture to a gentle simmer. Once combined, return the seared short ribs to the pot, ensuring they’re submerged in the sauce. This step allows the meat to soak up all the rich flavors as it braises, creating a luscious base for your ragu.
Step 7: Braise in the Oven
Cover the Dutch oven with a lid and carefully transfer it to the preheated oven. Let the short ribs braise for about 3 hours, or until the meat is fork-tender and falling off the bone. The slow cooking will meld the flavors and develop a hearty sauce, making this Braised Short Rib Ragu unforgettable.
Step 8: Shred the Beef
Once the ribs are tender, remove the pot from the oven and discard the bay leaves. Carefully shred the beef into bite-sized pieces using two forks, and return it to the pot, stirring to combine with the sauce. This process ensures that every bite is full of flavor and goodness, essential for your ragu.
Step 9: Combine with Pappardelle
At this point, cook your pappardelle according to the package instructions, then drain. Stir the cooked pasta into the pot with the ragu, adding reserved pasta water as needed to loosen the sauce. The pasta will soak up the rich, meaty flavors, making every mouthful of Braised Short Rib Ragu a delight.
Step 10: Serve with Finishing Touches
Divide the servings of the ragu among bowls, and finish with a sprinkle of freshly grated Parmesan cheese and dollops of ricotta if desired. Garnish each bowl with fresh basil for a burst of color and flavor. Now, gather your loved ones and enjoy this comforting Braised Short Rib Ragu that’s perfect for cozy nights in!
Expert Tips for Braised Short Rib Ragu
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Season Generously: Always season the short ribs well with kosher salt and black pepper. This step enhances the flavors and ensures a deliciously savory base for your ragu.
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Sear for Flavor: Don’t rush the searing process; getting a good brown crust on the short ribs adds depth to the overall flavor of the braised short rib ragu.
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Adjust Liquid Levels: If the sauce is too thick, gradually add reserved pasta water during the final mixing with pappardelle until you reach your desired consistency.
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Let It Rest: Allow the ragu to rest for about 10 minutes before serving. This helps the flavors meld together and improves the dish’s overall richness.
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Experiment with Herbs: Feel free to adjust the herbs to your taste; adding fresh thyme or rosemary can provide a delightful twist to your braised short rib ragu.
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Taste Before Serving: Always taste and adjust the seasoning right before serving. A little extra salt or pepper can make all the difference!
Make Ahead Options
These Savory Beef Short Rib Ragu preparations are perfect for meal prep enthusiasts! You can make the ragu up to 3 days in advance. Prepare the entire ragu up to the point of shredding the beef, then refrigerate it overnight in an airtight container to let those flavors deepen. To serve, simply reheat the ragu on the stovetop over low heat, adding a splash of beef broth to ensure it stays moist. While the ragu warms, cook the pappardelle according to package instructions. By prepping ahead, you’ll save valuable time on busy weeknights, allowing you to delight in a hearty and comforting meal with minimal effort!
How to Store and Freeze Braised Short Rib Ragu
Fridge: Store the ragu in an airtight container for up to 3 days. This allows the flavors to deepen, making each serving even more delicious when reheated.
Freezer: For longer storage, freeze the ragu (without pasta) in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat on the stovetop over low heat, stirring occasionally. If the sauce is too thick, add a splash of beef broth or reserved pasta water to loosen it up.
Make-Ahead Tip: Consider making the ragu a day in advance. Refrigerating it overnight enhances the flavors, giving you a cozy, ready-to-enjoy meal when you’re pressed for time.
What to Serve with Savory Beef Short Rib Ragu?
Cozy up your dinner table with complementing sides that enhance the heartwarming flavors of your ragu.
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Creamy Polenta: The smooth, buttery texture of polenta pairs beautifully with the savory beef, soaking up every drop of the rich sauce.
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Garlic Bread: Crunchy on the outside and soft on the inside, garlic bread is perfect for mopping up the delectable sauce, making every bite satisfying.
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Simple Green Salad: A crisp salad with a zesty vinaigrette adds a refreshing contrast to the richness of the ragu, balancing the meal beautifully.
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Sautéed Broccolini: The slight bitterness of sautéed broccolini complements the savory notes of the beef, while its bright green color brings freshness to the plate.
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Roasted Vegetables: Roasted root vegetables caramelize, bringing a natural sweetness and earthy flavor that matches perfectly with the depth of your ragu.
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Wine Pairing: A glass of full-bodied red wine, like a cabernet or merlot, elevates the
meal experience, enhancing the flavors of the beef and sauce. -
Pasta Salad: A light pasta salad with cherry tomatoes and feta offers a delightful contrast in texture, perfect for contrasting the hearty ragu.
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Chocolate Mousse: End the meal on a sweet note with a rich chocolate mousse, its smoothness creating a decadent finish after the savory meal.
With these delightful pairings, your table will be set for a cozy dining experience that everyone will savor!
Braised Short Rib Ragu Variations
Customize your dish for a truly personal touch! Explore these delightful variations and substitutions for your braised short rib ragu.
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Beef Alternatives: Swap short ribs for chuck roast or brisket to change up the texture without losing flavor. Each cut brings its unique richness, enhancing the dish in delightful ways.
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Pasta Options: Serve the ragu over creamy polenta or fluffy rice instead of pappardelle for a comforting twist. What about zucchini noodles for a lighter take? They soak up the savory sauce beautifully!
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Pasta Swap: Go gluten-free by using a gluten-free pasta variety. Whether you choose rice or quinoa pasta, everyone can enjoy this comforting meal sans gluten.
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Add Vegetables: Toss in diced bell peppers or mushrooms during the sauté step for an extra layer of flavor and texture. The more veggies, the merrier!
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Herb Infusion: Experiment with fresh herbs like thyme or rosemary for a fragrant boost. They add a fresh, aromatic quality that elevates the whole dish.
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Heat Level: For a spicy kick, increase the crushed red pepper flakes or add fresh jalapeños to the ragu. Each bite will tantalize your taste buds!
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Creamy Touch: Stir in some heavy cream or cream cheese at the end for a luxurious, creamy finish. This transforms the ragu into an even more indulgent treat.
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Wine Options: Use different red wines for braising like a nice syrah or merlot, to create nuanced flavor profiles. Each variety offers its own unique notes, enhancing your ragu experience.
Ready to savor something special? Don’t forget to pair your ragu with a fresh homemade Italian salad or serve it alongside this scrumptious Garlic Chicken Asparagus for a delightful meal!
Braised Short Rib Ragu Recipe FAQs
How do I select the best short ribs?
Absolutely! When choosing short ribs, look for bone-in varieties with a good amount of marbling, which ensures tenderness and flavor. Avoid any that show dark spots or have a grayish hue. Fresh short ribs should have a bright red color and a firm texture.
How should I store leftovers of the Braised Short Rib Ragu?
To store your ragu, let it cool to room temperature before transferring it into an airtight container. It will stay fresh in the fridge for up to 3 days. Just reheat on the stovetop with a splash of beef broth or reserved pasta water for added moisture.
Can I freeze Braised Short Rib Ragu?
Very! To freeze, allow the ragu to cool completely, then pour it into airtight containers. It can be frozen (without the pasta) for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and gently reheat over low heat, stirring occasionally.
What if my ragu turns out too thick?
If your ragu is thicker than you’d like, simply add a splash of beef broth or water while reheating to achieve your desired consistency. Stir it in gradually until you reach the perfect thickness—it’s all about making it just right for you!
Is there a gluten-free option for this recipe?
Yes, absolutely! You can use gluten-free pappardelle or any gluten-free pasta of your choice. The ragu itself is naturally gluten-free, so everyone can indulge in this delicious comfort meal. Just be sure to check the pasta packaging for any specifics!
Can my pet share in this dish?
While your furry friends might be interested in the delicious smells, it’s best to avoid sharing ragu with them. Onions, garlic, and certain seasonings can be toxic to pets. However, they can enjoy small bits of plain cooked beef as a treat!
Delicious Braised Short Rib Ragu for Cozy Nights In
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C).
- Pat the bone-in short ribs dry and season with kosher salt and black pepper.
- Heat vegetable oil in a large Dutch oven, then sear the short ribs for about 3 minutes on each side until browned.
- Sauté the diced onions, carrots, and celery for about 10 minutes until softened.
- Add garlic, oregano, basil, crushed red pepper flakes, and tomato paste, cooking for 2 minutes, then deglaze with dry red wine, simmering until reduced by half.
- Stir in beef broth and crushed tomatoes, then return the short ribs to the pot.
- Cover and braise the short ribs in the oven for about 3 hours until fork-tender.
- Remove from the oven, discard bay leaves, shred beef, and return it to the pot.
- Cook pappardelle according to package instructions, then stir into the ragu, adding reserved pasta water if needed.
- Serve in bowls, topped with Parmesan cheese, ricotta, and fresh basil.
