Name: Braised Short Rib Ragu Pasta Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 2 pounds beef short ribs; 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 cup red wine (like Cabernet Sauvignon); 1 can (14 ounces) crushed tomatoes; 2 cups beef broth; 1 bay leaf; 2 sprigs fresh thyme (or 1 teaspoon dried thyme); Salt and pepper to taste; 1 pound pasta (such as pappardelle or tagliatelle); Grated Parmesan cheese for serving; Fresh parsley, chopped (for garnish)

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Introduction

Braising short ribs until tender and simmering them in a rich tomato and red wine sauce creates a deeply flavorful ragu that pairs perfectly with wide pasta like pappardelle or tagliatelle. This Braised Short Rib Ragu Pasta is a comforting and impressive dish, ideal for cozy dinners or special occasions.

This image shows a white bowl filled with a rich, thick pasta dish. The base layer is a chunky red meat sauce with visible bits of ground meat and small pieces of carrots and onions, giving it a rough, hearty texture. On top, there are several rigatoni pasta tubes, cooked and shiny with sauce, scattered unevenly over the meat sauce. The dish is sprinkled with finely grated white cheese in the center and small pieces of fresh green herbs are scattered across, adding contrast to the red and brown tones of the sauce and pasta. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef short ribs
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup red wine (like Cabernet Sauvignon)
1 can (14 ounces) crushed tomatoes
2 cups beef broth
1 bay leaf
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Salt and pepper to taste
1 pound pasta (such as pappardelle or tagliatelle)
Grated Parmesan cheese for serving
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Brown the ribs on all sides, about 4-5 minutes per side. Remove and set aside.
Step 3: In the same pot, add the diced onion, carrots, and celery. Cook until soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
Step 4: Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half, about 5-10 minutes.
Step 5: Add crushed tomatoes and beef broth. Return the short ribs to the pot.
Step 6: Add the bay leaf and thyme. Stir well and bring to a gentle simmer.
Step 7: Cover the Dutch oven and transfer to the preheated oven. Cook for about 2 hours, or until the meat is tender and falls off the bone.
Step 8: Remove the pot from the oven. Take out the short ribs and shred the meat once cool enough to handle. Discard the bones and return the shredded meat to the sauce.
Step 9: Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Step 10: Toss the cooked pasta with the ragu until well coated. Adjust seasoning with salt and pepper if needed.
Step 11: Serve topped with grated Parmesan cheese and chopped fresh parsley.

Tips & Variations

Use fresh herbs like thyme and parsley to enhance the flavor.
Allow the ragu to braise fully for the best tenderness and depth of flavor.
Add red pepper flakes during cooking for a spicy kick.
Include sliced mushrooms while sautéing the vegetables for extra earthiness.
Swap thyme for fresh oregano or rosemary for a different herbal profile.
Make ahead: the dish tastes even better the next day after the flavors meld.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, cool completely and transfer to freezer-safe containers; it will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.

How to Serve

A white bowl is filled with thick pasta tubes coated in a rich, chunky brown meat sauce with visible pieces of ground meat and diced vegetables like carrots and eggplant. The sauce has a glossy texture, surrounding the pasta in a deep reddish-brown color. Small green herb bits are sprinkled throughout, with a light dusting of grated cheese on top, adding a soft off-white layer that stands out against the darker sauce. The dish looks warm and hearty, placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef chuck instead of short ribs?

Yes, beef chuck can be substituted although the texture will be slightly different but still delicious.

How do I know when the ragu is ready?

The ragu is perfect when the meat easily falls off the bone and is tender to the touch.

Can I make this dish gluten-free?

Yes, simply use gluten-free pasta to accommodate gluten sensitivities.

What should I serve with this dish?

Crusty bread and a simple green salad make excellent accompaniments to this hearty pasta.