Short Rib Ragu Pasta (Print Version)
# Ingredients:
→ Main
01 -
900 g beef short ribs, de-boned, cut into 5 cm cubes
02 -
2 tablespoons light olive oil or neutral vegetable oil
03 -
Kosher salt
04 -
Freshly cracked black pepper
→ Aromatics
05 -
240 ml white onion, finely diced
06 -
120 ml celery, finely diced
07 -
120 ml carrot, finely diced
08 -
4 garlic cloves, finely minced
→ Sauce & Deglazing
09 -
2 tablespoons tomato paste
10 -
240 ml red wine
11 -
240 ml beef or chicken broth
12 -
400 g crushed tomatoes
13 -
Herb bundle (rosemary, thyme, parsley stems)
14 -
2 bay leaves
15 -
2 tablespoons sherry vinegar or red wine vinegar
→ To Serve
16 -
450 g tagliatelle or pappardelle pasta
17 -
Fresh flat-leaf parsley, chopped
18 -
Parmigiano Reggiano, grated
# Instructions:
01 -
Generously season the beef short rib cubes with kosher salt on all sides.
02 -
Heat olive oil in a large Dutch oven or braiser over medium-high. Sear short ribs on all sides in batches to avoid crowding, ensuring a deep brown crust. Transfer browned ribs to a plate. Remove excess fat, leaving about 2 tablespoons in the pot.
03 -
In the same pot, add diced onion, celery, carrot, and minced garlic. Saute over medium-high for 3–4 minutes until the onion softens.
04 -
Add tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper. Cook for 2–3 minutes, stirring to coat the vegetables and develop flavor.
05 -
Pour in the red wine and deglaze, scraping any browned bits from the pot bottom. Allow the wine to reduce slightly.
06 -
Return browned short ribs to the pot. Add broth and crushed tomatoes. Nestle in the herb bundle and bay leaves. Bring to a gentle simmer.
07 -
Cover the pot, leaving the lid slightly ajar. Simmer on low for 2 to 2½ hours, checking occasionally. Add more broth or water if the sauce reduces excessively, or lower the heat as needed.
08 -
Once the beef is fork-tender and easily shredded (after 2½–3 hours as needed), remove the herb bundle and bay leaves. Shred the beef directly in the pot with tongs or forks. Taste, adjust seasoning, and stir in vinegar. If the sauce needs thickening, simmer uncovered for 15–30 minutes more.
09 -
Prepare pasta in boiling salted water according to package instructions until al dente. Drain and combine with the ragu. Serve garnished with chopped parsley and a generous sprinkle of grated Parmigiano Reggiano.
# Notes:
01 -
Braising low and slow develops maximum tenderness and rich, layered flavors.
02 -
For the deepest flavor, use a combination of fresh herbs in the bouquet garni.