Print

Ragu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This rich and comforting short rib beef ragu simmers to perfection with tender beef, red wine, and San Marzano tomatoes for an irresistible sauce that melts into every strand of pasta.

Ingredients

Units Scale
  • 4 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 cup finely diced yellow onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • 1 cup dry red wine
  • 28 ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 1 cup beef stock
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt
  • fresh cracked pepper
  • pappardelle pasta for serving
  • grated Parmesan cheese for garnish

Instructions

  1. Heat olive oil in a 5 quart braising pan over medium-high heat.
  2. Season all sides of the short ribs liberally with salt and pepper. Sear short ribs on all sides until a dark golden brown crust forms. Set aside.
  3. Keep drippings in the pan and add onion, carrot, and celery to the pan along with a couple large pinches of salt and pepper. Cook, stirring occasionally for 7-8 minutes.
  4. Add garlic, tomato paste, Italian seasoning, dried oregano, fresh thyme, and a couple large pinches of salt and pepper, and cook, stirring frequently, for 2 minutes.
  5. Pour in wine and bring to a simmer. Reduce heat and simmer gently for 4-5 minutes, until reduced by about half.
  6. Stir in crushed San Marzano tomatoes, and beef stock along with a couple large pinches of salt and pepper.
  7. Nestle seared short ribs (plus their juices!), rosemary, and bay leaves into the sauce.
  8. Cover and bring to a simmer over medium-high heat. Reduce heat and simmer gently, covered, for 2.5-3 hours or until the short ribs fall off the bone and shred easily with two forks.
  9. Transfer short ribs to a large plate or platter. Shred meat, discarding bone, gristle, and fat. Also, discard the rosemary and bay leaves. Return shredded meat to the sauce.
  10. Stir in heavy cream and Parmesan cheese until the cheese melts. Simmer gently, uncovered, for 20-30 minutes to thicken the sauce. Season to taste with salt and pepper.
  11. While the sauce is simmering, cook pappardelle pasta according to package directions just until al dente. Toss pasta with sauce and garnish with freshly grated Parmesan cheese. Enjoy!
  12. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • For the best flavor, sear the short ribs until they’re deeply browned on all sides.

    • Use a sturdy, heavy-bottomed pot to maintain even heat while simmering.

    • If the sauce feels too thick, thin it slightly with a splash of pasta water or stock before tossing with pasta.

Find it online: https://midwestfoodieblog.com/short-rib-beef-ragu/