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Slowely Braised Beef Short Rib Ragu Recipe

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4.4 from 87 reviews

Slowly braised beef short ribs cooked with aromatic vegetables, fresh herbs, tomatoes, and red wine to create a rich, fall-apart tender ragu perfect for tossing with pappardelle or serving over polenta or gnocchi. This hearty Italian comfort food features deep, bold flavors developed through slow simmering and careful browning of the meat and soffritto.

  • Total Time: 3 hours 25 minutes
  • Yield: Serves 10–12

Ingredients

For the Slowly Braised Short Rib Ragu Sauce:

  • 4 pounds English cut beef short ribs
  • 3 tablespoons olive oil, divided
  • 3 large carrots, peeled and diced
  • 1 large yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 8 cloves garlic, finely chopped or grated
  • 6 ounces tomato paste
  • 1 cup dry red wine
  • 1 (0.75-ounce) package fresh poultry herb blend (or approximately 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves, and 12 sprigs fresh thyme)
  • 2 bay leaves
  • Optional: 1 Parmesan rind
  • 14 ounces crushed tomatoes
  • 2 cups low-sodium beef broth or water
  • Kosher salt and ground black pepper, to season

For the Short Rib Ragu Pasta:

  • 24 ounces pappardelle or pasta of choice (such as casarecce, bucatini, or gnocchi)
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • For serving, as desired: grated Parmesan, finely chopped fresh herbs, crushed red pepper

Instructions

  1. Brown the short ribs: Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pat the short ribs dry with paper towels and season generously with kosher salt and ground black pepper. Brown the ribs in batches for 3-4 minutes per side without overcrowding. Transfer browned ribs to a plate and set aside. Drain all but 2 tablespoons drippings from the pot.
  2. Brown the soffritto: Add the diced carrots, onion, and celery to the pot along with 1 teaspoon kosher salt and pepper. Cook, stirring occasionally, until deeply browned, about 15-20 minutes.
  3. Add aromatics: Stir in the garlic and cook until fragrant, about 1-2 minutes. Add tomato paste and cook for 2-3 minutes, stirring to coat the vegetables and brown the paste.
  4. Deglaze pot: Pour in the red wine and stir constantly, scraping up browned bits from the bottom. Cook until nearly all wine evaporates, about 3-4 minutes.
  5. Build and simmer the ragu: Tie the fresh herbs with kitchen twine (or chop finely if no twine). Add herbs, bay leaves, Parmesan rind (if using), crushed tomatoes, beef broth (or water), and browned short ribs to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2½ to 3 hours until ribs are fall-apart tender. Add water if liquid reduces too much.
  6. Finish the braised short rib ragu: Remove short ribs, herbs, bay leaves, and Parmesan rind. Shred ribs using tongs or forks, discarding bones. Return shredded meat to pot and stir to combine. At this point ragu can be cooled for storage or proceed immediately.
  7. Boil pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve about 1 cup of pasta water, then drain pasta without rinsing.
  8. Finish the ragu sauce: Warm the ragu over low heat. Stir in heavy cream and Parmesan cheese. Simmer gently, stirring occasionally to combine flavors.
  9. Toss pasta with ragu: Add cooked pasta to the sauce and toss well to coat. Adjust consistency by adding reserved pasta water to loosen or extra Parmesan to thicken. Cook together over medium heat for 1-2 minutes to allow flavors to meld.
  10. Serve: Portion pasta into bowls. Top with additional grated Parmesan, fresh herbs, and crushed red pepper if desired. Serve immediately and enjoy.

Notes

  • Oven-Braised Variation: Follow same steps to brown ribs and soffritto on stovetop, then transfer everything to a covered Dutch oven and braise at 325°F (163°C) for 2½ to 3 hours until ribs are tender.
  • Slow Cooker: Brown ribs and soffritto on stovetop, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Instant Pot: Brown ribs and soffritto using sauté function, add remaining ingredients, seal, and cook at high pressure for 45 minutes with natural release.
  • Make-Ahead: Ragu flavors improve after resting; refrigerate for up to 3 days or freeze up to 3 months.
  • To Freeze: Cool completely, then store in an airtight container or freezer bag.
  • Use preferred pasta shapes or serve over creamy polenta or gnocchi for variation.
  • Adjust salt and pepper to taste especially if using salted broth or cheese.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian

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