Short Rib Ragù (Print Version)
# Ingredients:
→ Meat
01 -
2 pounds of short ribs, boneless, chopped into roughly 2-inch pieces
→ Veggies and Aromatics
02 -
A cup of finely chopped white onion
03 -
Half a cup of diced celery
04 -
Half a cup of diced carrot
05 -
4 garlic cloves, minced finely
06 -
2 tablespoons of tomato paste
→ Liquids
07 -
2 tablespoons of light olive oil, or use avocado/vegetable oil
08 -
A cup of red wine
09 -
One cup of chicken or beef stock
10 -
14-ounce can (1¾ cup) of crushed tomatoes
11 -
2 tablespoons of red wine or sherry vinegar
→ Spices and Herbs
12 -
Kosher salt as needed
13 -
Freshly ground black pepper to taste
14 -
A tied bundle of fresh parsley stems, rosemary, and thyme
15 -
Two bay leaves
→ Serving Suggestions
16 -
1 pound pappardelle or tagliatelle noodles
17 -
Chopped fresh parsley for topping
18 -
Grated Parmigiano Reggiano for garnish
# Instructions:
01 -
Sprinkle kosher salt over all sides of the ribs so they're evenly seasoned.
02 -
Grab a Dutch oven or braiser. Heat it on medium-high, add olive oil, and sear the ribs to get a golden-brown crust on all sides. Keep space between them to prevent steaming—do this in batches if needed. Once done, move them to a plate. Remove excess grease till only about 2 tablespoons are left before moving on.
03 -
Toss the diced onion, carrot, celery, and minced garlic into the pot. Sauté on medium-high heat and stir occasionally till the onion looks see-through—should take around 3-4 minutes.
04 -
Add the tomato paste, a teaspoon of kosher salt, and half a teaspoon of cracked black pepper to the pot. Stir and keep cooking until the paste darkens a touch—about 2-3 minutes.
05 -
Slowly pour the red wine in and scrape up any browned bits stuck at the bottom of the pot using a wooden spoon.
06 -
Put the browned ribs back into the pot. Stir in the crushed tomatoes, broth, bay leaves, and tied herb bundle. Bring this to a gentle simmer, keeping the lid slightly cracked so the steam can get out. Let this cook for 2 to 2½ hours, checking occasionally to ensure it doesn’t dry out. Add a little water or broth if needed.
07 -
You’ll know it’s ready when the ribs are super soft and fall apart easily when poked with a fork. If not, give it another 30 minutes to soften.
08 -
Once done, take out the bay leaves and herb bundle and throw them away. Use forks or tongs to shred the meat directly in the pot. If you used bone-in ribs, first remove the bones. Optional: discard any cartilage.
09 -
Taste and season the sauce again if it needs it. Mix in the vinegar. If it still seems watery, cook uncovered for 15-30 minutes until it thickens.
10 -
Cook your pasta as directed on the package. Ladle the sauce over it and garnish with parsley and Parmigiano Reggiano before serving.
# Notes:
01 -
Boneless ribs are easier to work with, but bone-in ones give a richer flavor.
02 -
If you want a budget-friendly option, stewing beef works great.
03 -
This sauce isn’t just for pasta—it’s amazing over polenta or stuffed into ravioli or lasagna.
04 -
Big, hearty noodle shapes like rigatoni, orecchiette, tagliatelle, or pappardelle work best.