Short Rib Ragu Recipe
	
	
		A hearty and flavorful Short Rib Ragu recipe that is perfect for a comforting meal. Tender beef short ribs are braised to perfection in a rich tomato-based sauce, served over pasta and garnished with Parmigiano Reggiano and fresh parsley.
	 
	
		
							- Author: Rita
 
							- Prep Time: 20 minutes
 
							- Cook Time: 3 hours
 
							- Total Time: 3 hours 20 minutes
 
							- Yield: 4 servings 1x
 
							- Category: Main Course
 
							- Method: Braising
 
							- Cuisine: Italian
 
							- Diet: Gluten Free
 
					
	 
	
		
		
			Short Ribs:
- 2 lbs Beef short ribs (De-boned, cut into 2″ (5cm) cubes)
 
- 2 tbsp Light olive oil (or use vegetable or avocado oil)
 
- Kosher salt
 
Ragu:
- 1 cup White onion (Finely diced)
 
- ½ cup Celery (Finely diced)
 
- ½ cup Carrot (Finely diced)
 
- 4 Garlic cloves (Finely minced)
 
- 2 tbsp Tomato paste
 
- 1 cup Red wine
 
- 1 cup Broth (Beef or chicken)
 
- 1 ¾ cup Crushed tomatoes (14oz can)
 
- Herb Bundle (Rosemary, thyme, parsley stems)
 
- 2 Bay leaves
 
- 2 tbsp Sherry or red wine vinegar
 
- Kosher salt and fresh cracked pepper to taste
 
To Serve:
- 1 lbs Pasta (Tagliatelle or pappardelle)
 
- Chopped parsley and grated parmigiano reggiano for garnish
 
		
 
	 
	
		
		
			
- Season Short Ribs: Season short ribs with kosher salt on all sides.
 
- Sear Short Ribs: In a large braiser or Dutch oven, heat olive oil, then sear short ribs on all sides. Do not overcrowd the pot. Transfer seared ribs to a plate.
 
- Saute Vegetables: In the same pot, saute onion, celery, carrot, and garlic until onion softens.
 
- Add Flavor: Stir in tomato paste, salt, and pepper. Saute briefly.
 
- Deglaze: Deglaze the pot with red wine, scraping up any browned bits.
 
- Add Ingredients: Return short ribs to the pot, add broth, crushed tomatoes, herb bundle, and bay leaves. Simmer with lid slightly ajar for 2-2 1/2 hours.
 
- Shred Ribs: When ribs are tender, shred the meat and discard bones. Adjust seasoning and add vinegar. Simmer as needed.
 
- Serve: Serve ragu over cooked pasta, garnished with Parmigiano Reggiano and parsley.
 
		 
	 
	
		Notes
		
			
- For a richer sauce, you can add a splash of cream or butter at the end.
 
- This ragu tastes even better the next day as the flavors meld together.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1 serving
 
							- Calories: 620
 
							- Sugar: 6g
 
							- Sodium: 780mg
 
							- Fat: 32g
 
							- Saturated Fat: 12g
 
							- Unsaturated Fat: 17g
 
							- Trans Fat: 0g
 
							- Carbohydrates: 35g
 
							- Fiber: 4g
 
							- Protein: 40g
 
							- Cholesterol: 125mg
 
					
	 
	
		Keywords: Short Rib Ragu, Beef Ragu, Pasta Recipe, Comfort Food