Beef Short Rib Ragù Recipe
This is the BEST beef short rib Ragù cooked low and slow and served over pappardelle pasta. This decadent recipe takes time, but it is the perfect dish for Sunday dinner or special occasions.
Ingredients
- 2 Tablespoons olive oil
- 3-4 pounds beef short ribs bone in
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup diced yellow onions approximately 1 medium onion
- ½ cup diced carrots approximately 1 medium carrot
- ½ cup diced celery approximately 1-2 ribs of celery
- 5 cloves garlic minced
- 6 ounces tomato paste
- 1 cup dry red wine merlot, cabernet or pinot noir
- 1 fresh herb bundle see note
- 28 ounces crushed tomatoes
- 2 cups beef stock or beef broth
- ½ cup heavy cream
- pappardelle pasta for serving
- parmesan cheese for serving
Instructions
- Heat a large dutch oven or heavy bottomed pot with the olive oil over medium heat on the stovetop.
- Pat the short ribs dry with a paper towel to remove any excess moisture and then season them on all sides with the salt and pepper.
- Sear the short ribs in the hot oil, working in batches if needed. Cook for 2-3 minutes on each side until browned and then remove them from the pot.
- Add the onions, carrots and celery to the pot and saute for 3-5 minutes until they start to soften.
- Add the garlic and cook, while stirring, for 30-60 seconds until it becomes fragrant.
- Stir in the tomato paste and cook for 30-60 seconds until it begins to melt into the vegetables.
- Deglaze the pot by adding the red wine and scraping the bottom to release any stuck on bits.
- Add the short ribs back to the pot along with the herb bundle, crushed tomatoes and the beef broth.
- Cover the dutch oven with the lid and allow the short ribs to simmer for 2-3 hours until they are tender and fall off the bone. Make sure to check in on the ribs so they are mostly covered with the liquid.
- Remove the herb bundle and the bones from the pot and using two forks or kitchen tongs, shred the meat into smaller pieces.
- Stir the meat together with the sauce and let it simmer, uncovered, another 30-60 minutes until the sauce is slightly thickened and reduced.
- During the last 15-20 minutes of cooking, boil the pasta and drain it, reserving ½ cup of the pasta cooking water.
- Stir the heavy cream and reserved pasta cooking water into the sauce and then serve over the freshly cooked pappardelle pasta, topped with grated parmesan cheese, if desired.
Notes
Recipe yields approximately 8 cups of sauce, depending on how long the sauce reduces. Plan for about ½ cup of sauce per serving.
- Herbs - Buy pre-packaged bundles sold at the grocery store, or a bundle a mixture of what you have on hand. Fresh thyme, parsley, basil, or oregano all work great.
- Short Ribs - Bring ribs to room temperature and pat them dry to get the best sear.
- Red Wine - Can be substituted with extra beef broth or stock.
- Dairy-Free - Omit the parmesan and replace the cream with unsweetened non-dairy alternative. Full fat canned coconut milk, oat milk or soy milk are recommended.
- Thick - Simmer the sauce uncovered to reduce it to an even thicker consistency.
- Oven - After covering the pot, move to a preheated 325˚ oven to cook for 2-3 hours until fork tender instead of simmering on the stovetop.
- Slow Cooker - Sear ribs in a pot on the stovetop and transfer to a crock pot. Saute the onions, carrots, and celery in the same pot, and then add the garlic and tomato paste. Deglaze the pan as directed and add this mixture to the slow cooker. Add in the fresh herbs, tomatoes, and beef broth. Cover and cook on high for 4-6 hours or low for 6-8 hours until tender.
- Make Ahead - Store cooled sauce in an airtight container in the refrigerator for 3-5 days or in the freezer for 3 months. Frozen sauce should be thawed completely in the refrigerator and then re-heat in a pot on the stovetop over medium-low heat. Extra broth or cream can be added if needed.
Nutrition
Serving: 0.5cupCalories: 234kcalCarbohydrates: 9gProtein: 18gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 57mgSodium: 563mgPotassium: 672mgFiber: 2gSugar: 5gVitamin A: 1362IUVitamin C: 13mgCalcium: 47mgIron: 3mg
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