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Easy Short Rib Beef Ragu Recipe

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4.2 from 27 reviews

This Easy Short Rib Beef Ragu is a hearty Italian-inspired dish featuring tender, slow-simmered beef short ribs in a rich tomato and red wine sauce. Enhanced with aromatic herbs, vegetables, and finished with creamy Parmesan, it pairs perfectly with pappardelle pasta for a comforting and flavorful meal.

  • Total Time: 3 hours 35 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 4 pounds beef short ribs

Vegetables and Herbs

  • 1 cup finely diced yellow onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Liquids and Canned Items

  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 28 ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 1 cup beef stock
  • 1/2 cup heavy cream

Cheese

  • 1/2 cup freshly grated Parmesan cheese
  • Grated Parmesan cheese for garnish

Starches

  • Pappardelle pasta for serving

Seasonings

  • Kosher salt
  • Fresh cracked pepper

Instructions

  1. Sear the Short Ribs: Heat olive oil in a 5-quart braising pan over medium-high heat. Season all sides of the short ribs liberally with salt and pepper. Sear the short ribs on all sides until a dark golden brown crust forms. Remove from pan and set aside.
  2. Sauté Aromatics: Keep the drippings in the pan and add diced onion, carrot, and celery along with a couple of large pinches of salt and pepper. Cook, stirring occasionally, for 7-8 minutes until softened.
  3. Add Garlic and Seasonings: Stir in minced garlic, tomato paste, Italian seasoning, dried oregano, fresh thyme, and additional salt and pepper. Cook, stirring frequently, for 2 minutes to release the flavors.
  4. Deglaze with Wine: Pour in the dry red wine and bring to a simmer. Reduce heat and gently simmer for 4-5 minutes until the wine has reduced by about half.
  5. Add Tomatoes and Stock: Stir in crushed San Marzano tomatoes and beef stock, seasoning again with salt and pepper. Mix well to combine.
  6. Simmer Short Ribs: Nestle the seared short ribs and their juices into the sauce along with rosemary sprigs and bay leaves. Cover and bring to a simmer over medium-high heat, then reduce heat and gently simmer, covered, for 2.5 to 3 hours until the meat is fall-off-the-bone tender.
  7. Shred the Meat: Transfer short ribs to a large plate or platter. Shred the meat with two forks, discarding bones, gristle, fat, rosemary, and bay leaves. Return the shredded meat to the sauce.
  8. Finish the Sauce: Stir in heavy cream and freshly grated Parmesan cheese until the cheese has melted. Simmer uncovered for 20-30 minutes to thicken the sauce. Season to taste with salt and pepper.
  9. Cook Pasta: While the sauce simmers, cook pappardelle pasta according to package directions until just al dente. Drain well.
  10. Toss and Serve: Toss the cooked pasta with the ragu sauce. Garnish with additional freshly grated Parmesan cheese and serve immediately. Enjoy!

Notes

  • For the best flavor, sear the short ribs until they’re deeply browned on all sides.
  • Use a sturdy, heavy-bottomed pot to maintain even heat while simmering.
  • If the sauce feels too thick, thin it slightly with a splash of pasta water or stock before tossing with pasta.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://flavorhug.com/easy-short-rib-beef-ragu-recipe/