Description

Slow-cooked Short Rib Ragu is rich, comforting, and incredibly tender. Perfect over pasta or polenta, this hearty sauce brings bold Italian flavor to your dinner table.

Ingredients

2 lbs beef short ribs, cut into 2-inch cubes
2 tablespoons olive oil
Kosher salt
1 cup white onion, diced
½ cup celery, diced
½ cup carrot, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
1 cup beef or chicken broth
1¾ cups crushed tomatoes
Herb bundle (rosemary, thyme, parsley stems)
2 bay leaves
2 tablespoons vinegar
Fresh cracked pepper
1 lb tagliatelle or pappardelle
Chopped parsley and grated Parmigiano Reggiano, for garnish

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Instructions

Season and sear short ribs in hot oil until browned on all sides. Set aside.
Sauté onion, celery, carrot, and garlic in the same pot until soft.
Add tomato paste, salt, and pepper. Cook for 2–3 minutes.
Return ribs to pot. Add broth, crushed tomatoes, herb bundle, and bay leaves.
Simmer partially covered for 2–2½ hours, or until meat is fall-apart tender.
Remove bay leaves and herbs. Shred meat. Stir in vinegar and adjust seasoning.
Simmer to reduce sauce if needed.
Serve over pasta and top with parsley and Parmigiano

Notes

Shred meat after removing bones and any cartilage.
Use boneless or bone-in short ribs based on availability.
Store leftovers for up to 4 days or freeze for 3 months.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Dish
Method: braising
Cuisine: Italian-Inspired