Description
This Slow Braised Short Rib Ragu is a rich, comforting Italian-inspired sauce made by slowly simmering beef short ribs with vegetables, red wine, tomatoes, and fresh herbs until melt-in-your-mouth tender. Finished with a touch of cream and Parmesan, this silky, deeply flavorful ragu is perfect for generous bowls of pappardelle, creamy polenta, or pillowy gnocchi—a showstopper meal for entertaining or a cozy weekend dinner.
Ingredients
Scale
For the Ragu
- 4 lbs English-cut beef short ribs
- Kosher salt and ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 1 celery stalk, finely diced
- 8 cloves garlic, finely chopped or grated
- 6 oz tomato paste
- 1 cup dry red wine
- 1 (0.75 oz) package fresh poultry herb blend (or 2 sprigs rosemary, 4 sage leaves, 12 thyme sprigs)
- 2 bay leaves
- Optional: 1 Parmesan rind
- 14 oz crushed tomatoes
- 2 cups low-sodium beef broth or water
For Assembly
- 24 oz pasta of choice (pappardelle recommended)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh herbs, for garnish
Instructions
- Prep and Sear the Ribs: Pat short ribs dry and season all over with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high. Sear the short ribs in batches, turning to brown all sides deeply. Transfer seared ribs to a plate and set aside.
- Cook the Vegetables: Lower the heat to medium. Add remaining 1 tablespoon olive oil to the same pot. Stir in carrots, onion, and celery, seasoning lightly with salt. Cook, stirring often, until vegetables are softened and golden at edges, about 15–20 minutes.
- Add Garlic and Tomato Paste: Add garlic and sauté until fragrant, 1–2 minutes. Stir in tomato paste and cook, stirring, for another 2–3 minutes to deepen the flavor.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the pot. Let it simmer and reduce by about half, 3–4 minutes.
- Braise the Ribs: Add poultry herb blend (tie herbs with kitchen twine if desired), bay leaves, Parmesan rind (if using), crushed tomatoes, and beef broth or water. Return short ribs and juices to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2½ to 3 hours, until meat is fall-apart tender.
- Shred and Finish the Ragu: Remove short ribs, discard bones, herb stems, bay leaves, and Parmesan rind. Shred meat using two forks and return to the sauce. Simmer uncovered to allow the sauce to thicken slightly, if needed. Taste and adjust seasoning.
- Cook Pasta: Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Finish and Serve: Stir heavy cream and grated Parmesan into the ragu. Add the drained pasta to the sauce, tossing to coat, and add reserved pasta water as needed to achieve desired consistency. Serve hot, garnished with extra Parmesan and fresh herbs.
Notes
- For extra richness, use bone-in short ribs; the bones add flavor to the sauce.
- The sauce can be made a day ahead—the flavor improves overnight.
- Ragu freezes well for up to 3 months; thaw and reheat gently before serving.
- Use polenta or gnocchi instead of pasta for a delicious variation.
- For a lighter sauce, omit the heavy cream or replace with whole milk.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/10th of recipe (about 1½ cups with pasta)
- Calories: 580
- Sugar: 7g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg