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–+ servings
A bowl of Braised Short Rib Ragu Pasta, topped with fresh parsley and parmesan cheese.

Braised Short Rib Ragu Pasta

A rich and flavorful pasta dish featuring tender braised short ribs in a savory ragu sauce.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours
Servings: 6 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Short Ribs
  • 3 lbs bone-in beef short ribs trimmed
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 cup dry red wine like Cabernet Sauvignon or Merlot
  • 1 can crushed tomatoes 28 ounce
  • 4 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
For the Pasta
  • 1 lb pasta such as pappardelle or tagliatelle
  • 1/4 cup grated Parmesan cheese for serving
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Dutch oven
  • Large pot
  • Tongs
  • Cutting board
  • Knife

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  3. 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.
  4. Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 8-10 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. 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.
  7. Stir in the crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Bring to a simmer.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Serve immediately, garnished with grated Parmesan cheese and fresh parsley.

Notes

You can make the ragu a day in advance. The flavors will deepen overnight. Reheat gently on the stovetop before serving.

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