This Slow-Braised Short Rib Ragu is the epitome of Italian comfort food! Tender beef short ribs are slowly cooked until they fall apart, melding with aromatic vegetables, fresh herbs, tomatoes, and red wine to create a deeply flavorful, hearty ragu. Serve it over pappardelle or your favorite pasta, or pair it with creamy polenta or gnocchi for a rich, comforting meal. Instructions for stovetop, oven, slow cooker, and Instant Pot methods are included.
INGREDIENTS
For the Braised Short Rib Ragu:
- 4 pounds English cut beef short ribs
- 3 tablespoons olive oil, divided
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 1 stalk celery, finely diced
- 8 cloves garlic, finely chopped or grated
- 6 ounces tomato paste
- 1 cup dry red wine
- 1 (0.75-ounce) package fresh poultry herb blend (or about 2 sprigs rosemary, 4 sprigs sage, and 12 sprigs thyme)
- 2 bay leaves
- Optional: 1 parmesan rind
- 14 ounces crushed tomatoes
- 2 cups low-sodium beef broth or water
- Kosher salt and ground black pepper, to taste
For the Short Rib Ragu Pasta:
- 24 ounces pappardelle or pasta of choice (e.g., casarecce, bucatini, or gnocchi)
- ½ cup heavy cream
- ½ cup grated parmesan
- For serving: Grated parmesan, chopped fresh herbs, etc.
INSTRUCTIONS
For the Braised Short Rib Ragu:
- Brown the short ribs: Heat olive oil in a large, heavy-bottomed pot (such as a 5-qt Dutch oven) over medium-high heat. Pat the short ribs dry with paper towels and season generously with kosher salt and black pepper. Once the oil is hot, add the short ribs in batches, being careful not to overcrowd the pot. Sear each side for 3-4 minutes until browned. Transfer the browned ribs to a plate and set aside. Discard excess drippings, leaving 2 tablespoons in the pot.
- Cook the soffritto: Add diced carrots, onion, and celery to the pot. Season with salt and pepper. Stir occasionally, cooking for 15-20 minutes until the vegetables are deeply browned.
- Add aromatics: Stir in garlic and cook for 1-2 minutes until fragrant. Add tomato paste and cook, stirring, for 2-3 minutes until browned.
- Deglaze the pot: Increase heat to medium-high and pour in the red wine, scraping up any browned bits on the bottom of the pot with a wooden spoon. Cook for 3-4 minutes until the wine is almost fully absorbed.
- Build the ragu: Tie the fresh herbs together with kitchen twine (or chop them if you don’t have twine). Add the herbs, bay leaves, and parmesan rind (if using) to the pot, along with the crushed tomatoes, beef broth or water, and browned short ribs. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 2 ½ to 3 hours, stirring occasionally, until the ribs are tender. Add more water if the ragu reduces too much.
- Shred the short ribs: Once the ribs are tender, remove them from the pot. Discard the bones and any spent herbs, bay leaves, and parmesan rind. Shred the meat into bite-sized pieces and return it to the pot. Stir to combine. At this point, the ragu can be cooled and stored for later, or you can proceed to make the pasta.
For the Short Rib Ragu Pasta:
- Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. Do not rinse the pasta.
- Finish the ragu: While the pasta cooks, bring the braised ragu back to a simmer. Stir in the heavy cream and parmesan. Continue simmering over low heat, stirring occasionally.
- Combine the pasta and ragu: Add the cooked pasta to the ragu, tossing to coat. If the sauce needs to loosen, add some reserved pasta water; if it’s too thin, add more parmesan. Cook for 1-2 minutes to let the flavors meld.
- Serve: Plate the ragu-coated pasta and top with additional grated parmesan, fresh herbs, and/or crushed red pepper. Serve immediately and enjoy!
