Description
A hearty and flavorful Short Rib Ragu perfect for pasta lovers.
Ingredients
Scale
- 2 pounds beef short ribs, bone-in
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound pasta (such as pappardelle or tagliatelle)
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes.
- Add the crushed tomatoes, beef broth, oregano, thyme, and the seared short ribs back into the pot. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for 3 hours, or until the meat is tender and easily falls off the bone.
- Remove the pot from the oven and take out the short ribs. Shred the meat with two forks, discarding the bones and excess fat. Return the shredded meat to the sauce and stir to combine.
- While the ragu is simmering, cook the pasta according to package instructions. Drain and reserve a little pasta water.
- Toss the cooked pasta with the ragu, adding reserved pasta water as needed to achieve desired consistency.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
- For a richer flavor, consider adding a tablespoon of tomato paste when cooking the vegetables.
- If you prefer a lighter option, substitute the beef broth with vegetable broth and use mushrooms instead of short ribs for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg