There’s something magical about a hearty meal that warms both the belly and the soul. Braised Short Rib Ragu Pasta is just that—a comforting dish that feels like a warm hug after a long day. Whether you’re looking to impress your loved ones or simply want to treat yourself, this recipe is a perfect choice. The tender beef short ribs simmered in a rich, flavorful sauce create a symphony of taste that dances on your palate. Plus, it’s surprisingly easy to make, making it a go-to for any occasion.
Why You’ll Love This Braised Short Rib Ragu Pasta
This Braised Short Rib Ragu Pasta is a game-changer for busy weeknights or special gatherings. The beauty lies in its simplicity; you can set it and forget it while the oven does the heavy lifting. The rich, savory flavors meld together beautifully, creating a dish that tastes like you spent hours in the kitchen. Plus, it’s a crowd-pleaser, guaranteed to impress even the pickiest eaters at your table.
Ingredients for Braised Short Rib Ragu Pasta
Gathering the right ingredients is the first step to culinary success. For this Braised Short Rib Ragu Pasta, you’ll need a mix of hearty and flavorful components that come together to create a dish that’s nothing short of spectacular.
Beef short ribs: The star of the show! These cuts are rich in flavor and become incredibly tender when braised.
Olive oil: A must for searing the meat and sautéing the vegetables, adding a lovely depth of flavor.
Onion: Diced onion brings sweetness and aroma, forming the base of your ragu.
Carrots: Diced carrots add a touch of natural sweetness and color to the dish.
Celery: This aromatic vegetable enhances the overall flavor profile, giving it that classic Italian touch.
Garlic: Minced garlic is essential for that robust flavor that makes everything better.
Crushed tomatoes: The heart of the sauce, providing acidity and richness.
Red wine: A splash of red wine deepens the flavor; feel free to substitute with beef broth for a non-alcoholic version.
Beef broth: Adds moisture and enhances the savory notes of the ragu.
Tomato paste: This thickens the sauce and intensifies the tomato flavor.
Dried oregano and thyme: These herbs bring a fragrant, earthy quality to the dish.
Salt and pepper: Essential for seasoning, enhancing all the flavors in your ragu.
Pasta: Choose your favorite type, like pappardelle or fettuccine, to serve as the perfect vehicle for the ragu.
Fresh parsley: Chopped parsley adds a pop of color and freshness when garnished.
Grated Parmesan cheese: A sprinkle of this cheese on top elevates the dish to a whole new level.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Braised Short Rib Ragu Pasta
Now that you have all your ingredients ready, let’s dive into the heart of the matter: making this delicious Braised Short Rib Ragu Pasta. Follow these steps, and you’ll be savoring a bowl of rich, comforting goodness in no time.
Step 1: Preheat and Season
First things first, preheat your oven to 325°F. While that’s warming up, season the beef short ribs generously with salt and pepper. This simple step is crucial; it enhances the flavor of the meat and sets the stage for a delicious ragu.
Step 2: Sear the Short Ribs
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs. Sear them for about 3-4 minutes on each side until they’re beautifully browned. This caramelization adds depth to your ragu. After browning, remove the ribs and set them aside. Don’t rush this step; it’s where the magic begins!
Step 3: Sauté the Vegetables
In the same pot, toss in the diced onion, carrots, and celery. Sauté these aromatic veggies for about 5-7 minutes until they soften. The kitchen will start to smell amazing! Add the minced garlic and cook for another minute. This combination is the flavor foundation of your ragu.
Step 4: Create the Ragu Base
Now, stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, and thyme. Bring this mixture to a gentle simmer. The red wine adds a rich depth, while the herbs infuse the sauce with a lovely aroma. This is where your ragu starts to come alive!
Step 5: Braise the Short Ribs
Return the seared short ribs to the pot, nestling them into the sauce. Cover the pot with a lid and transfer it to your preheated oven. Let it braise for 2.5 to 3 hours. The low and slow cooking will make the meat tender and flavorful, falling off the bone with ease.
Step 6: Shred the Meat
Once the braising time is up, carefully remove the pot from the oven. Take out the short ribs and let them cool slightly. Using two forks, shred the meat, discarding any bones and excess fat. This shredded goodness will be the star of your ragu.
Step 7: Cook the Pasta
While you’re shredding the meat, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside. The right pasta will hold onto that ragu beautifully!
Step 8: Combine and Serve
Finally, stir the shredded meat back into the sauce, mixing well. Then, combine the pasta with the ragu, ensuring every noodle is well-coated. Serve hot, garnished with fresh parsley and a generous sprinkle of grated Parmesan cheese. Enjoy every bite of this hearty dish!
Tips for Success
Let the ragu sit overnight for even richer flavors; it’s worth the wait!
Don’t skip the searing step; it adds a depth of flavor that’s hard to beat.
Use a good quality red wine; it makes a noticeable difference in taste.
Adjust seasoning to your preference; taste as you go!
Pair with crusty bread to soak up that delicious sauce.
Equipment Needed
Large oven-safe pot or Dutch oven: Essential for braising; a heavy skillet can work in a pinch.
Wooden spoon: Perfect for stirring; a spatula will do if you don’t have one.
Meat thermometer: Useful for checking doneness; a fork can help gauge tenderness.
Cutting board and knives: For prepping ingredients; any sturdy surface will suffice.
Variations
Vegetarian Option: Substitute beef short ribs with hearty mushrooms like portobello or a mix of your favorite vegetables for a plant-based twist.
Spicy Kick: Add red pepper flakes or a splash of hot sauce to the ragu for a bit of heat that complements the rich flavors.
Herb Infusion: Experiment with fresh herbs like basil or rosemary for a different aromatic profile in your ragu.
Gluten-Free Pasta: Use gluten-free pasta options to make this dish suitable for those with dietary restrictions.
Slow Cooker Method: For a hands-off approach, transfer the ingredients to a slow cooker and let it cook on low for 6-8 hours.
Serving Suggestions
Pair with a crisp green salad dressed in a light vinaigrette to balance the richness of the ragu.
A glass of full-bodied red wine, like Cabernet Sauvignon, complements the flavors beautifully.
Serve with crusty garlic bread for dipping into the savory sauce.
Garnish with extra parsley and a sprinkle of Parmesan for a beautiful presentation.
FAQs about Braised Short Rib Ragu Pasta
Can I make Braised Short Rib Ragu Pasta ahead of time?
Absolutely! In fact, letting the ragu sit overnight in the fridge enhances the flavors. Just reheat it gently before serving.
What type of pasta works best with this ragu?
Pappardelle or fettuccine are excellent choices, as their wide noodles hold onto the rich sauce beautifully. But feel free to use your favorite pasta!
Can I use a different cut of meat?
Yes! While beef short ribs are ideal, you can substitute with chuck roast or brisket. Just adjust the cooking time as needed.
Is this dish gluten-free?
To make Braised Short Rib Ragu Pasta gluten-free, simply use gluten-free pasta. The ragu itself is naturally gluten-free!
What can I serve with this dish?
A crisp green salad and a glass of red wine pair perfectly with this hearty meal. Don’t forget some crusty bread for dipping!
Final Thoughts
Cooking Braised Short Rib Ragu Pasta is more than just preparing a meal; it’s about creating memories. The aroma that fills your kitchen as the ragu simmers is enough to make anyone’s mouth water. Each bite of tender beef and rich sauce over perfectly cooked pasta is a reminder of the joy that home-cooked meals bring. Whether you’re sharing it with family or enjoying a quiet night in, this dish is sure to warm your heart. So roll up your sleeves, embrace the process, and savor the deliciousness that awaits. You won’t regret it!
A hearty and flavorful Braised Short Rib Ragu Pasta recipe that combines tender beef short ribs with a rich tomato-based sauce, served over your choice of pasta.
Ingredients
Scale
2 pounds beef short ribs
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 ounces) crushed tomatoes
1 cup red wine
2 cups beef broth
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 pound pasta (such as pappardelle or fettuccine)
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Instructions
Preheat your oven to 325°F. Season the short ribs with salt and pepper.
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the garlic and cook for an additional minute.
Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, and thyme. Bring the mixture to a simmer.
Return the short ribs to the pot, cover it with a lid, and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Once done, remove the pot from the oven and take out the short ribs. Shred the meat using two forks, discarding the bones and excess fat.
Cook the pasta according to package instructions until al dente. Drain and set aside.
Stir the shredded meat back into the sauce and mix well. Combine the pasta with the ragu, ensuring the noodles are well-coated.
Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
For a richer flavor, let the ragu sit overnight in the refrigerator and reheat it the next day.
Substitute the red wine with beef broth for a non-alcoholic version, or use a splash of balsamic vinegar for acidity.
