Description
A hearty short rib ragu served with pasta, perfect for a comforting meal.
Ingredients
Scale
- 2.5 lbs bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 large carrot, finely diced
- 1 celery rib, finely diced
- 4 cloves garlic, minced
- 1/2 cup beef broth mixed with 2 tablespoons grape juice
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 28 oz can peeled whole tomatoes
- 2 tablespoons tomato paste
- 1 hard cheese rind made with microbial rennet, optional
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- 3 sprigs fresh thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 bay leaves
- Pinch crushed red pepper flakes, optional
- 1 lb pappardelle or tagliatelle pasta
Instructions
- Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until well browned. Remove and set aside.
- Reduce heat to medium. Add onion, carrot, celery, and garlic. Sauté for 3–5 minutes until softened. Add the broth–grape juice mixture and cook for 3 minutes, scraping up browned bits from the bottom.
- Add beef broth, bouillon paste, tomatoes (crushed by hand), tomato paste, cheese rind (if using), salt, pepper, oregano, basil, bay leaves, crushed red pepper, and thyme. Return short ribs to the pot.
- Bring to a boil, then reduce heat, cover, and simmer gently for 2 hours.
- Remove bay leaves, thyme stems, and cheese rind. Take out the ribs, discard bones, and shred the meat.
- Return shredded beef to the pot and simmer uncovered for 30 minutes to thicken slightly. For a thicker sauce, mix 1/2 teaspoon cornstarch with a little sauce and stir back in.
- Cook pasta in salted water until almost al dente. Transfer directly to the sauce using tongs. Toss and cook together for 5 minutes.
- Spoon pasta and sauce into bowls and top with freshly grated hard cheese made with microbial rennet, if desired.
Notes
- Boneless short ribs or beef chuck roast can be used instead of bone-in ribs.
- The sauce pairs well with other pasta shapes, polenta, or vegetable noodles.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freeze the sauce (without pasta) for up to 3 months. Thaw fully and reheat before adding fresh pasta.
- This recipe can be adapted for slow cooker or pressure cooker using the same ingredients and adjusted cooking times.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 634 kcal
- Sugar: 6 g
- Sodium: 829 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.05 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 145 mg
Keywords: Short Rib Ragu, Beef Ragu, Pasta Recipe