Description
This Short Rib Ragu recipe is a hearty and flavorful dish that combines tender beef short ribs with a rich tomato-based sauce. Perfect for a cozy dinner at home.
Ingredients
Scale
Main Ingredients:
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
- 2 tablespoon Light olive oil
- Kosher salt
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
- 2 tablespoon 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 tablespoon Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
For Serving:
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley and grated parmigiano reggiano for garnish
Instructions
- Season the short ribs: Season the beef short ribs with salt.
- Sear the short ribs: In a large pot, sear the short ribs in olive oil until browned on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, sauté onions, celery, carrots, and garlic until softened.
- Add remaining ingredients: Stir in tomato paste, red wine, broth, crushed tomatoes, herb bundle, bay leaves, and vinegar. Return the short ribs to the pot.
- Simmer: Cover and simmer for 2-3 hours until the short ribs are tender.
- Cook pasta: Cook pasta according to package instructions.
- Serve: Serve the short rib ragu over cooked pasta, garnished with parsley and parmigiano reggiano.
Notes
- You can also cook the short rib ragu in a slow cooker for 6-8 hours on low for extra tenderness.
- Feel free to adjust the seasoning and add more herbs to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg