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Braised Short Rib Ragu

Delicious Braised Short Rib Ragu for Cozy Nights In

This Braised Short Rib Ragu is an unforgettable comfort food, with tender beef and rich sauce that's perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Bone-in Short Ribs Substitute with boneless short ribs to save time.
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Vegetable Oil
  • 4 units Carrots Diced.
  • 2 stalks Celery Diced.
  • 2 medium Onions Diced.
  • 4 cloves Garlic Minced.
  • 2 tablespoons Tomato Paste
  • 1 cup Dry Red Wine Like cabernet.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • ¼ teaspoon Crushed Red Pepper Flakes
  • ½ teaspoon Dried Thyme
  • 2 units Bay Leaves Discard before serving.
  • 1 cup Beef Broth
  • 28 ounces Crushed Tomatoes 1 can.
  • 16 ounces Pappardelle Cooked according to package.
  • Parmesan Cheese For serving.
  • Ricotta Cheese For serving.
  • Fresh Basil For garnish.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Braised Short Rib Ragu
  1. Preheat the oven to 325°F (163°C).
  2. Pat the bone-in short ribs dry and season with kosher salt and black pepper.
  3. Heat vegetable oil in a large Dutch oven, then sear the short ribs for about 3 minutes on each side until browned.
  4. Sauté the diced onions, carrots, and celery for about 10 minutes until softened.
  5. 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.
  6. Stir in beef broth and crushed tomatoes, then return the short ribs to the pot.
  7. Cover and braise the short ribs in the oven for about 3 hours until fork-tender.
  8. Remove from the oven, discard bay leaves, shred beef, and return it to the pot.
  9. Cook pappardelle according to package instructions, then stir into the ragu, adding reserved pasta water if needed.
  10. Serve in bowls, topped with Parmesan cheese, ricotta, and fresh basil.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 45gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 4mgCalcium: 150mgIron: 4mg

Notes

This ragu can be made ahead; flavors deepen when stored overnight.

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