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Braised Short Rib Ragu Pasta

Savory Braised Short Rib Ragu Pasta That Comforts the Soul

This Braised Short Rib Ragu Pasta is a comforting dish that combines tender short ribs with savory pasta, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Beef Short Ribs Opt for bone-in for enhanced taste.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 cup Onion (diced) Shallots can be used for milder taste.
  • 2 carrots Carrots (diced) Parsnips can be an alternative.
  • 2 stalks Celery (diced) Leeks can be substituted.
  • 4 cloves Garlic (minced) Garlic powder as an alternative, though flavor differs.
  • 1 cup Red Wine (Cabernet Sauvignon) Use beef broth as a non-alcoholic substitute.
  • 28 ounces Crushed Tomatoes Can substitute with fresh tomatoes, but cook longer.
  • 2 cups Beef Broth Vegetable or chicken broth as alternatives.
  • 1 leaf Bay Leaf Dried bay leaves are acceptable.
  • 1 tablespoon Fresh Thyme (or dried) Oregano can be used as a substitute.
For the Pasta
  • 12 ounces Pasta (pappardelle or tagliatelle) Any long pasta can be used in a pinch.
For Serving
  • 1 cup Parmesan Cheese (grated) Pecorino Romano can be used for a sharper flavor.
  • 1/4 cup Fresh Parsley (chopped) Basil can be swapped for a different flavor profile.
  • to taste Salt and Pepper They can be adjusted for dietary needs.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your ingredients and get your Dutch oven ready.
  2. Pour olive oil into the Dutch oven and let it shimmer. Brown the short ribs for about 4-5 minutes per side, then remove and set aside.
  3. Add onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until soft, then add minced garlic and sauté for another minute.
  4. Deglaze the pot with red wine, scraping up browned bits and simmer for 5-10 minutes until reduced.
  5. Stir in crushed tomatoes and beef broth. Bring to a gentle simmer and return the browned short ribs to the pot.
  6. Add bay leaf and thyme, cover, and braise in the oven for about 2 hours.
  7. Shred the cooled short ribs and return the meat to the pot, stirring to combine with the sauce.
  8. Cook pasta in salted water according to package instructions until al dente, then drain.
  9. Combine the cooked pasta and ragu in the pot, tossing to coat and adjusting seasoning as needed.
  10. Serve in warm bowls, topped with Parmesan cheese and chopped parsley.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 48gProtein: 40gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 850mgPotassium: 1200mgFiber: 4gSugar: 8gVitamin A: 160IUVitamin C: 8mgCalcium: 200mgIron: 6mg

Notes

To reheat, warm gently on the stove. Store separately for best texture.

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