Description
This Short Rib Ragu recipe features tender beef short ribs simmered in a rich tomato and red wine sauce, served over pasta and garnished with parsley and Parmigiano Reggiano.
Ingredients
Units
Scale
Main Ingredients:
- 2 lbs Beef short ribs, de-boned, cut into 2″ cubes
- 2 tbsp Light olive oil
- Kosher salt
- 1 cup White onion, finely diced
- 1/2 cup Celery, finely diced
- 1/2 cup Carrot, finely diced
- 4 Garlic cloves, finely minced
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth, beef or chicken
- 1 3/4 cup Crushed tomatoes
- Herb Bundle (Rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp 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
- Prep the Short Ribs: Season the short ribs with salt. In a large pot, heat oil and sear the ribs until browned. Remove and set aside.
- Sauté Aromatics: In the same pot, cook onions, celery, carrot, and garlic until softened.
- Add Remaining Ingredients: Stir in tomato paste, wine, broth, crushed tomatoes, herb bundle, bay leaves, and vinegar. Return short ribs to the pot.
- Simmer: Cover and simmer for several hours until the meat is tender.
- Cook Pasta: Cook pasta according to package instructions.
- Serve: Serve the short rib ragu over pasta, garnished with parsley and Parmigiano Reggiano.
Notes
- You can use a slow cooker for this recipe for added convenience.
- Feel free to adjust the seasoning and thickness of the sauce to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg