Oh, slow-cooked comfort food! Is there anything better? When those chilly evenings roll in, or even just when you need a little something truly special, I always find myself reaching for recipes that simmer away for hours, filling the house with the most incredible aromas. And let me tell you, my Braised Short Rib Ragu Pasta is an absolute champion in that department. It’s the kind of dish that feels like a warm hug from the inside out, packed with deep, savory flavors and short ribs so tender they practically melt off the bone. Seriously, this recipe is a labor of love, but oh so worth every single minute!
Why You’ll Love This Braised Short Rib Ragu Pasta
Seriously, what’s not to love? You get:
- Unbelievable Flavor: That slow braising builds layers of rich, deep taste you just can’t rush.
- Melt-in-Your-Mouth Ribs: The short ribs get so incredibly tender, they practically disappear on your tongue.
- Ultimate Comfort Food: It’s hearty, satisfying, and perfect for winding down after a long day.
- Special Occasion Worthy: It looks and tastes fancy enough for guests, but it’s totally doable for a cozy night in too!
Ingredients for the Perfect Braised Short Rib Ragu Pasta
Let’s talk about what goes into this magical pot! Using good quality ingredients really makes a difference here, so try to get the best you can find for the short ribs – it’s the star, after all. The fresh veggies are super important for building that foundational flavor:
For the Short Ribs
- 3 lbs bone-in beef short ribs, trimmed: Make sure they’re nice and meaty!
- 2 tbsp olive oil: For getting that beautiful sear.
- 1 large onion, chopped: A classic base for any great sauce.
- 2 carrots, chopped: Adds a subtle sweetness and depth.
- 2 celery stalks, chopped: That aromatic trio (onion, carrot, celery) is just crucial!
- 4 cloves garlic, minced: Because garlic makes everything better, right?
- 1 cup dry red wine: Like Cabernet Sauvignon or Merlot. Don’t skip this, it’s key for deglazing and adding complexity!
- 1 can (28 ounce) crushed tomatoes: The heart of our ragu.
- 4 cups beef broth: For that super rich, savory braising liquid.
- 2 sprigs fresh rosemary and 2 sprigs fresh thyme: Fresh herbs make all the difference! You can tie them together with kitchen twine if you want, but it’s not essential.
- 1 bay leaf: A little whisper of herbaceousness.
- 1 tsp salt (or to taste) and 1/2 tsp black pepper (or to taste): To season it all up.
For the Pasta
- 1 lb pasta: I love using pappardelle or tagliatelle because the wide noodles really hold onto all that yummy ragu.
- 1/4 cup grated Parmesan cheese: For serving – essential!
- 2 tbsp fresh parsley, chopped: A little pop of freshness to finish.
Essential Equipment for Braised Short Rib Ragu Pasta
Alright, you don’t need a whole professional kitchen for this, but having the right tools really makes things *so* much easier and ensures that braised short rib ragu pasta turns out perfectly. First up, a good Dutch oven is your best friend here. It’s heavy-duty and holds heat like a dream, which is exactly what you need for that slow, even braise. You’ll also need some basic kitchen staples like a sturdy cutting board and a sharp knife for chopping all those veggies. Tongs are super handy for grabbing those hot short ribs, and of course, a nice big pot for cooking your pasta. You might want to peek at how other cooks handle things, like this puff pastry recipe, to see what other pros use!
Step-by-Step Guide to Making Braised Short Rib Ragu Pasta
Alright, let’s get cooking! This is where the magic really happens. Don’t be intimidated by the time; most of it is hands-off simmering, so you can relax!
Preparing the Short Ribs for Braising
First things first, let’s get that oven preheating to 325°F (160°C). Now, grab those short ribs and pat them super dry with paper towels – this is crucial for getting a really good sear. Season them generously all over with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it’s shimmering. Carefully add the ribs, and don’t crowd the pot! Sear them on every single side until they’re a gorgeous, deep brown. This step builds all the flavor for our ragu, so don’t rush it!
Building the Rich Ragu Sauce
Once those ribs are beautifully browned, take them out and set them aside for a minute. Now, toss those chopped onions, carrots, and celery right into the same pot. Cook ’em down, stirring now and then, until they’re nice and soft, maybe about 8-10 minutes. Then, add the minced garlic – oh, that smell! Cook for just another minute until it’s fragrant. Pour in that red wine and get your spoon ready to scrape up all those tasty brown bits stuck to the bottom of the pot. Let that simmer and reduce by about half; it only takes a few minutes. Now, stir in your crushed tomatoes, beef broth, rosemary, thyme sprigs, and that bay leaf. Give it a good stir and bring it all up to a nice simmer.
The Slow Braising Process for Tender Short Ribs
Carefully place those seared short ribs back into the pot, nestling them down into that gorgeous liquid. Make sure they’re mostly submerged. Put the lid on tight, and carefully transfer the whole pot into your preheated oven. Now, let it do its thing! You’re going to braise these beauties for about 3 to 3.5 hours. You’ll know they’re ready when the meat is super tender and practically falling off the bone. Just check in occasionally; if the liquid looks like it’s getting a bit low, you can always add a splash more beef broth.
Finishing the Braised Short Rib Ragu
Okay, this is the part where we get to shredding! Carefully take the short ribs out of the pot. Let them cool just enough so you can handle them. Use two forks to shred all that delicious meat, making sure to discard those bones and any big chunks of fat. Now, skim off any excess fat that’s sitting on top of the sauce in the Dutch oven – it’s a bit greasy, but totally worth it. Pop the shredded meat back into the sauce. Stir it all together and let it simmer gently on the stovetop for another 30 minutes. This is where all those flavors really get to know each other! Remember to fish out those rosemary and thyme sprigs and the bay leaf before you move on.
Cooking the Pasta and Combining
While the ragu is having its final delicious simmer, get a big pot of generously salted water boiling for your pasta. Cook your pappardelle or tagliatelle according to the package directions until it’s perfectly al dente. Super important tip: before you drain the pasta, scoop out about a cup of that starchy pasta water – it’s liquid gold for tying the sauce together! Drain the pasta, then dump it right into the Dutch oven with your amazing short rib ragu. Toss it all together, adding a little splash of that reserved pasta water if needed to get everything perfectly coated and saucy.
Tips for the Best Braised Short Rib Ragu Pasta
Okay, so you’ve made it this far, and your Braised Short Rib Ragu Pasta is going to be amazing. But if you want to elevate it even further, or maybe avoid a little hiccup, here are a few of my go-to tricks. For starters, don’t be afraid of the fat! Those little bits on the short ribs? Sear them well; they render down and add incredible flavor to the sauce. If you’re worried about too much grease at the end, skim it off after the braising – easy peasy! Also, remember that pasta water? Seriously, don’t skip reserving it. It’s the secret to getting your ragu to cling to every single strand of pasta perfectly. If your sauce feels a little too thick, a little pasta water works wonders. And speaking of pasta, cooking it *al dente* is key; it’ll finish cooking in the sauce, so you don’t want it mushy from the get-go. You can find more great tips for sides, like these crispy garlic herb potatoes, that would be yummy with this!
Serving and Storing Your Braised Short Rib Ragu Pasta
Alright, the moment of truth! Serve this gorgeous Braised Short Rib Ragu Pasta piping hot. I love to ladle it over wide noodles like pappardelle and then shower it generously with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley. It just looks and tastes so divine! If you end up with any leftovers (which I highly doubt!), just pop them into an airtight container. It keeps beautifully in the fridge for about 3-4 days. To reheat, I usually just gently warm it up on the stovetop over low heat, adding a tiny splash of water or broth if it seems a little thick. And guess what? It’s often even better the next day! You could even make the whole ragu ahead of time, refrigerate it, and then cook your pasta fresh when you’re ready to serve. It makes entertaining so much easier, kind of like how a good make-ahead appetizer, like this baked brie, can save the day!
Frequently Asked Questions about Braised Short Rib Ragu Pasta
Got questions about this amazing Braised Short Rib Ragu Pasta? I’ve got answers!
Can I use boneless short ribs instead?
You totally can! Boneless short ribs will work, but just know they might cook a little faster. You’ll still get that amazing shredded texture, but bone-in ribs tend to add a little extra depth of flavor to the braising liquid. Just keep an eye on them!
What if I don’t have a Dutch oven?
No biggie! If you don’t have a Dutch oven, a large, oven-safe pot with a tight-fitting lid will do the trick. Just make sure it can handle going from the stovetop to the oven. A heavy-bottomed stockpot or even a cast-iron pot works great!
How long does the ragu actually need to braise?
The magic number is usually 3 to 3.5 hours for bone-in short ribs. You’ll really know they’re done when the meat is super tender and practically falls apart with just a fork. If they’re not quite there after 3 hours, just give them a bit more time. Cooking is always about patience and checking!
Can I make this ragu ahead of time?
YES! This is one of my favorite make-ahead meals. Honestly, the Braised Short Rib Ragu tastes even better the next day because all those flavors have more time to meld together. Just cool it completely, store it in the fridge, and reheat gently on the stovetop when you’re ready to serve. It’s a lifesaver for dinner parties!
Can I use a different kind of pasta?
Absolutely! While I adore pappardelle or tagliatelle because they really grab onto the sauce, any robust pasta will work just fine. Think bucatini, rigatoni, or even a really good fettuccine. Just cook it al dente, and don’t forget that pasta water! If you’re looking for quicker pasta ideas, check out this Turkey Bolognese.
Nutritional Information
Alright, folks, let’s talk numbers! Because this is a hearty dish packed with rich ingredients, the nutritional info is just an estimate, okay? Depending on the exact brands you use and the fat you trim, these can vary. But generally, a serving of this amazing Braised Short Rib Ragu Pasta is around 700-900 calories, with about 40-50g of fat, 50-60g of protein, and 40-50g of carbohydrates. Enjoy every single delicious bite!
Braised Short Rib Ragu Pasta
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs from the pot and set aside.
- Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.
- Stir in the crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Bring to a simmer.
- Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the Dutch oven and transfer it to the preheated oven.
- Braise for 3 to 3.5 hours, or until the short ribs are very tender and easily pull away from the bone. Check periodically and add more broth if needed.
- Once tender, carefully remove the short ribs from the pot. Shred the meat using two forks, discarding the bones and any excess fat. Skim off any excess fat from the surface of the sauce.
- Return the shredded meat to the sauce. Stir to combine and let it simmer gently for another 30 minutes to allow the flavors to meld. Remove the herb sprigs and bay leaf.
- While the ragu simmers, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- Add the drained pasta to the Dutch oven with the ragu. Toss to coat, adding a splash of reserved pasta water if needed to reach your desired consistency.
- Serve immediately, garnished with grated Parmesan cheese and fresh parsley.