Short Rib Ragu Pasta (Print)

Rich short ribs and vegetables simmered in tomato sauce, served over hearty pasta for true comfort.

# Ingredients:

→ Beef

01 - 900 g beef short ribs, deboned and cut into 5 cm cubes

→ Cooking fats

02 - 2 tablespoons light olive oil, or vegetable or avocado oil

→ Seasoning

03 - Kosher salt, to taste
04 - Freshly ground black pepper, to taste

→ Aromatics & vegetables

05 - 1 cup white onion, finely diced
06 - 60 g celery, finely diced
07 - 60 g carrot, finely diced
08 - 4 garlic cloves, finely minced

→ Tomato base

09 - 2 tablespoons tomato paste
10 - 400 g crushed tomatoes (1 x 400 g can)

→ Liquids

11 - 240 ml dry red wine
12 - 240 ml beef or chicken broth

→ Herbs & aromatics

13 - Herb bundle: rosemary, thyme, and parsley stems, tied
14 - 2 bay leaves

→ Acid

15 - 2 tablespoons sherry or red wine vinegar

→ Serving

16 - 450 g tagliatelle or pappardelle pasta, cooked
17 - Chopped fresh parsley, for garnish
18 - Grated Parmigiano Reggiano cheese, for garnish

# Steps:

01 - Generously season beef short rib cubes with kosher salt on all sides.
02 - Heat a large Dutch oven or braiser over medium-high heat. Add olive oil. Working in batches if needed, sear short rib cubes on all sides until well-browned. Transfer to a plate. If excess fat remains, discard all but 2 tablespoons from the pot.
03 - Add diced onion, celery, carrot, and minced garlic to the pot. Sauté over medium-high heat for 3–4 minutes until onion softens.
04 - Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook for 2–3 minutes, stirring, until the paste darkens slightly.
05 - Pour in red wine, scraping up all browned bits from the bottom of the pan to deglaze. Allow alcohol to reduce for 1–2 minutes.
06 - Return seared beef to the pot. Pour in broth and add crushed tomatoes. Mix thoroughly.
07 - Add herb bundle and bay leaves. Bring mixture to a low simmer. Cover, leaving lid slightly ajar to allow steam to escape. Cook gently for 2 to 2½ hours, checking occasionally and adding extra broth or water if sauce reduces excessively. Lower heat if mixture begins to dry out.
08 - Check beef for tenderness after 2½ hours. Continue simmering up to 30 minutes longer if needed. Remove and discard bay leaves and herb bundle. Shred beef in pot using tongs or forks.
09 - Taste and adjust salt and pepper. Stir in vinegar. If sauce is too thin, simmer uncovered for an additional 15–30 minutes to thicken if desired.
10 - Cook pasta in boiling salted water according to package directions. Drain and serve with ragu spooned over. Garnish with chopped parsley and grated Parmigiano Reggiano.

# Notes:

01 - Bone-in short ribs add extra flavor but require removal and shredding of meat once tender.
02 - Stewing beef cubes can be substituted for short ribs for a budget option.
03 - Ragu can be enjoyed with pasta, polenta, as ravioli filling, layered in lasagna, or even as a topping for roasted vegetables or hummus.
04 - Choose hearty pasta shapes such as pappardelle, tagliatelle, rigatoni, orecchiette, or cavatelli for best results.

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