Homemade Short Rib Ragu

A comforting, hearty dish that combines tender short ribs with a rich tomato and red wine sauce served over pappardelle pasta.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 620

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds short ribs
2 tablespoons olive oil
1 cup red wine Use a good-quality red wine for depth.
1 can crushed tomatoes (28 ounces) Diced tomatoes can be used for more texture.
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
2 stalks celery (chopped)
2 carrots carrots (chopped)
1 onion onion (chopped)
4 cloves garlic (minced)
Salt and pepper to taste
Pappardelle pasta, for serving
Grated Parmesan cheese, for serving

Method

Preparation

Preheat your Dutch oven over medium-high heat and add olive oil. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides.
Remove the short ribs and set aside.
In the same pot, add the onion, carrots, and celery, cooking until softened.
Stir in the garlic and cook for another minute.
Pour in the red wine and scrape the bottom of the pot to deglaze; let it simmer for 5 minutes.
Add the crushed tomatoes, beef broth, tomato paste, oregano, and basil, then return the short ribs to the pot.
Bring to a boil, then reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Remove the short ribs, shred the meat, and return it to the sauce.
Serve over cooked pappardelle pasta and top with grated Parmesan cheese.

Notes

For variations, consider adding a pinch of red pepper flakes for a spicy kick, or use other cuts of meat like chuck roast. Store leftovers in an airtight container for up to three days, or freeze for three months.