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Maya

Braised Short Rib Ragu Pasta: A Delicious Recipe Guide

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.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 325°F. Season the short ribs with salt and pepper.
  2. 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.
  3. 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.
  4. Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, and thyme. Bring the mixture to a simmer.
  5. 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.
  6. 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.
  7. Cook the pasta according to package instructions until al dente. Drain and set aside.
  8. Stir the shredded meat back into the sauce and mix well. Combine the pasta with the ragu, ensuring the noodles are well-coated.
  9. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 800mgFiber: 3gSugar: 6g

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.

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