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Braised Short Rib Ragu

Braised Short Rib Ragu: A Cozy Embrace of Italian Flavor

This Braised Short Rib Ragu is a comforting dish that embodies rich Italian flavors, perfect for chilly days.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Bone-in Short Ribs Substituting with beef chuck roast or brisket may alter cooking times.
  • 2 teaspoons Kosher Salt Feel free to use sea salt, but adjust according to the different sizes of salt grains.
  • 1 teaspoon Black Pepper Freshly ground pepper delivers the best results.
  • 2 tablespoons Vegetable Oil Consider using olive oil for an added layer of flavor.
  • 1 cup Carrots, diced Create sweetness and depth in the sauce.
  • 1 cup Celery, diced Create sweetness and depth in the sauce.
  • 1 cup Onions, diced Create sweetness and depth in the sauce.
  • 4 cloves Garlic, minced Always opt for fresh garlic over pre-minced for superior flavor.
  • 2 tablespoons Tomato Paste Contributes to the richness and umami of the sauce.
  • 1 cup Dry Red Wine Choose a wine you'd enjoy drinking.
  • 1 teaspoon Dried Oregano Provides herbal depth and complexity.
  • 1 teaspoon Dried Basil Provides herbal depth and complexity.
  • 1 teaspoon Crushed Red Pepper Flakes Provides herbal depth and complexity.
  • 1 teaspoon Dried Thyme Provides herbal depth and complexity.
  • 2 leaves Bay Leaves Infuse the sauce with earthy flavor.
  • 4 cups Beef Broth Adds moisture and richness.
  • 1 can Crushed Tomatoes (28-ounce) Crucial for the sauce's base.
  • 1 pound Pappardelle Pasta Opt for gluten-free pasta if needed.
For Garnishing
  • 1/2 cup Parmesan Cheese, grated Adds a nutty finish that complements the ragu.
  • 1 cup Ricotta Cheese Provides creaminess that balances the sauce's richness.
  • 1/4 cup Fresh Basil Fresh is best for brightness.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Braised Short Rib Ragu
  1. Preheat your oven to 325°F (160°C).
  2. Pat the bone-in short ribs dry with paper towels and season with kosher salt and black pepper.
  3. In a large Dutch oven, heat vegetable oil and sear the short ribs until deeply browned, about 3 minutes per side.
  4. Remove excess fat from the pot and sauté chopped onions, carrots, and celery for about 10 minutes.
  5. Stir in minced garlic and tomato paste, cooking for another 2 minutes.
  6. Pour in the dry red wine, scraping up brown bits and reduce by half, about 5 minutes.
  7. Add beef broth and crushed tomatoes to the pot, return short ribs, and bring to a gentle simmer before covering.
  8. Cook for about 3 hours, or until the meat is fork-tender.
  9. Remove the short ribs, shred the beef, and return it to the pot, adjusting seasoning if necessary.
  10. Cook the pappardelle according to package instructions, reserving a cup of cooking water.
  11. Toss the cooked pappardelle with the ragu, adding reserved pasta water if necessary, and serve garnished with parmesan and basil.

Nutrition

Serving: 1cupCalories: 550kcalCarbohydrates: 40gProtein: 45gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 4mg

Notes

Feel free to prepare the ragu a day in advance; it actually improves in flavor overnight!

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