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Easy Short Rib Beef Ragu Recipe

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3.8 from 49 reviews

This easy short rib beef ragu is a rich and comforting Italian-inspired dish featuring tender, slow-simmered beef short ribs in a luscious sauce made with red wine, San Marzano tomatoes, and aromatic herbs. Finished with creamy Parmesan, this ragu melts beautifully into pappardelle pasta for a hearty, flavorful meal perfect for cozy dinners.

  • Total Time: 4 hours
  • Yield: 6-8 servings

Ingredients

Meat

  • 4 pounds beef short ribs

Vegetables and Aromatics

  • 1 cup finely diced yellow onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 6 cloves garlic, minced

Liquids & Sauces

  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 28 ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 1 cup beef stock
  • 1/2 cup heavy cream

Herbs & Spices

  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Kosher salt
  • Fresh cracked pepper

Dairy

  • 1/2 cup freshly grated Parmesan cheese
  • Grated Parmesan cheese for garnish

Pasta

  • Pappardelle pasta for serving

Instructions

  1. Heat and sear short ribs: Heat olive oil in a 5-quart braising pan over medium-high heat. Season all sides of the short ribs generously with kosher salt and fresh cracked pepper. Sear short ribs on all sides until a dark golden-brown crust forms, about 3-4 minutes per side. Remove from pan and set aside.
  2. Sauté vegetables: Using the same pan and keeping the drippings, add the finely diced onion, carrot, and celery along with a couple large pinches of salt and pepper. Cook, stirring occasionally, for 7-8 minutes until the vegetables are softened and slightly caramelized.
  3. Add aromatics and seasoning: Stir in the minced garlic, tomato paste, Italian seasoning, dried oregano, fresh thyme leaves, and additional salt and pepper. Cook while stirring frequently for 2 minutes to release the flavors and cook off the tomato paste raw taste.
  4. Deglaze with wine: Pour in the dry red wine and bring the mixture to a simmer. Reduce heat and allow it to gently simmer for 4-5 minutes until the wine is reduced by about half, intensifying the flavor.
  5. Add tomatoes and stock: Stir in the crushed San Marzano tomatoes and beef stock, seasoning with a few more large pinches of salt and pepper. Mix well.
  6. Simmer with short ribs and herbs: Nestle the seared short ribs along with their juices into the sauce, adding the fresh rosemary sprigs and bay leaves. Cover the pan and bring to a simmer over medium-high heat. Reduce heat to low and cook gently for 2.5 to 3 hours, until the short ribs are extremely tender and fall off the bone easily.
  7. Shred the meat: Carefully transfer the short ribs to a large plate or platter. Shred the meat using two forks, discarding all bones, gristle, and excess fat. Remove and discard rosemary sprigs and bay leaves. Return shredded meat to the sauce.
  8. Finish the sauce: Stir in the heavy cream and freshly grated Parmesan cheese until the cheese melts fully into the sauce. Simmer uncovered gently for 20-30 minutes to thicken the sauce. Adjust seasoning with salt and pepper to taste.
  9. Cook pasta and serve: While the sauce simmers, cook pappardelle pasta according to package instructions until just al dente. Drain and toss the pasta directly with the rich ragu sauce. Serve garnished with additional freshly grated Parmesan cheese and enjoy immediately.

Notes

  • For best flavor, use high-quality San Marzano tomatoes and a full-bodied dry red wine such as Cabernet Sauvignon or Merlot.
  • You can prepare the ragu a day ahead; flavors improve after resting overnight and it reheats beautifully.
  • If preferred, substitute pappardelle with other wide noodles or polenta for serving.
  • Skim off any excess fat from the sauce before adding cream for a lighter finish.
  • Ensure low and slow simmering to achieve tender, fall-apart short ribs.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/easy-short-rib-beef-ragu-recipe/