Zesty Short Rib Rag with Orange-Parsley Gremolata Recipe

Short rib rag carries robust, mouthwatering potential for changeing ordinary dinners into memorable culinary experiences.

Tender meat falls apart with minimal fork pressure, releasing deep, rich flavors that hint at slow-cooked mastery.

Hearty ingredients combine in a dance of savory complexity, promising warmth and satisfaction with each carefully constructed bite.

Mediterranean-inspired gremolata adds bright, zesty notes that cut through the meat’s intense richness, creating perfect flavor balance.

Rustic yet refined, this dish speaks to comfort food lovers who appreciate nuanced cooking techniques.

Home cooks can elevate their skills by understanding how layered ingredients interact and complement each other.

Bold textures and aromatic herbs promise a dining adventure that celebrates classic cooking traditions.

Why Short Rib Ragù with Gremolata Is a Special Dinner

• Savor Melt-in-Mouth Tenderness: Short ribs transform into incredibly soft, succulent meat after slow cooking for hours, creating a luxurious texture that falls apart with minimal effort.
• Elevate Flavor Complexity: The recipe beautifully layers rich beef, tangy tomatoes, aromatic wine, and bright citrusy gremolata, delivering a multidimensional taste experience in every single bite.
• Master Stress-Free Cooking: This one-pot wonder requires minimal active preparation, allowing home cooks to achieve restaurant-quality results with simple techniques like browning meat and slow oven braising.
• Celebrate Comfort with Elegance: Perfect for weekend gatherings or special occasions, this dish combines rustic Italian comfort food with sophisticated flavor profiles that will impress family and friends.

Ingredients for Short Rib Ragù with Orange-Parsley Gremolata

• Beef Short Ribs: Meaty, bone-in cuts that create rich, tender texture with deep flavor and provide the primary protein for the ragù.
• Garlic Cloves: Aromatic ingredient that adds depth and traditional Italian flavor profile to the dish.

• Yellow Onion: Provides sweet and savory foundation for the ragù base.
• Fennel Seeds: Offers subtle licorice-like flavor that complements the beef.
• Black Pepper, Kosher Salt: Essential seasoning to enhance overall taste.
• Allspice: Warm, complex spice that adds depth to the meat sauce.
• Habanero Hot Sauce: Introduces subtle heat and complexity to the ragù.

• Whole Peeled Plum Tomatoes: Creates rich, smooth sauce base with natural sweetness.
• Dry Red Wine: Adds depth and acidity to the braising liquid.
• Water: Helps create appropriate cooking liquid consistency.
• Canola Oil: Used for searing and initial cooking of meat.
• Oregano Sprigs: Provides fresh herbal undertone to the sauce.
• Orange Zest, Orange Juice: Adds bright, citrusy note to balance the rich meat.

• Flat-Leaf Parsley: Fresh herb that provides bright, clean finish to the dish.

• Pappardelle: Wide, flat pasta perfect for holding the rich ragù sauce.

How to Make Short Rib Ragù from Start to Finish

Step 1: Prepare the Beef

Generously season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs until golden brown on all sides, creating a delicious crust. This step locks in incredible flavor and develops deep color.

Step 2: Build the Aromatic Base

Remove beef from pot. In the same pan, sauté diced onions and crushed garlic until soft and translucent. The fragrant mixture will create a rich foundation for your sauce.

Step 3: Create the Sauce

• Add crushed tomatoes
• Pour in red wine
• Add water
• Incorporate oregano sprigs

Stir ingredients together and bring to a gentle boil. Return beef to the pot, ensuring it’s fully submerged in the liquid.

Step 4: Slow Braising

Cover the Dutch oven and transfer to a preheated oven at 325°F. Let the ragù simmer slowly for 2.5 to 3 hours. The low, steady heat will transform the tough meat into meltingly tender perfection.

Step 5: Craft the Gremolata

Finely chop fresh parsley. Zest an entire orange. Mince remaining garlic. Combine these ingredients in a small bowl to create a bright, zesty topping that will elevate the rich ragù.

Step 6: Final Preparation

Remove beef from the pot. Discard bones and oregano sprigs. Shred meat using two forks, allowing it to mix with the sauce. Squeeze fresh orange juice into the ragù for a subtle citrus brightness.

Step 7: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pappardelle pasta according to package instructions until al dente. Drain pasta, reserving a small amount of cooking water.

Step 8: Plate and Serve

Arrange pasta on plates. Generously spoon ragù over noodles. Sprinkle gremolata on top. Serve immediately while hot, offering a rustic and comforting meal that celebrates slow-cooked flavors.

Cooking Tips for Tender Short Rib Ragù

• Choose Quality Meat: Select well-marbled, bone-in short ribs for maximum flavor and tenderness.
• Brown Boldly: Take time to develop a deep golden crust on the meat, which creates rich, complex flavor layers in the final dish.
• Control Liquid Level: Monitor the braising liquid during cooking, adding extra water or stock if it reduces too quickly to prevent burning.
• Rest and Skim: Allow the ragù to cool slightly before serving, then skim off excess fat for a cleaner, more refined sauce.
• Make Ahead Magic: Prepare the ragù a day in advance to let flavors meld and intensify, making reheating simple and delicious.

How to Store and Reheat Short Rib Ragù the Right Way

• Refrigerate: Store leftover ragù in an airtight container within 2 hours of cooking. Seal tightly to prevent moisture loss and keep flavors intact. Properly stored, the dish will stay fresh for 3-4 days in the refrigerator.
• Freeze: Transfer cooled ragù to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Frozen ragù maintains its quality for up to 3 months when sealed correctly.
• Reheat: Thaw overnight in the refrigerator for best results. Warm gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth to restore moisture and prevent drying out. Serve over fresh pasta for a delicious second-day meal.

Side Dishes That Go Well with Short Rib Ragù

• Pair with Bold Red Wine: Complement the rich, deep flavors of the short rib ragù with a full-bodied Italian red wine like Barolo or Amarone. These robust wines match the intense meat's complexity and cut through the richness with their tannic structure.
• Serve with Creamy Polenta: Balance the ragù's hearty texture by serving it alongside smooth, buttery polenta. The soft, mild corn base provides a perfect canvas for the zesty orange-parsley gremolata and tender beef.
• Add Fresh Arugula Salad: Create a bright counterpoint to the heavy ragù with a crisp arugula salad dressed in lemon vinaigrette. The peppery greens and tangy dressing will refresh the palate between bites of the rich meat dish.
• Finish with Citrus Sorbet: End the meal with a light, palate-cleansing orange or lemon sorbet. This dessert echoes the citrus notes in the gremolata and provides a clean, refreshing conclusion to the deeply flavored main course.

Flavor Variations for Short Rib Ragù with Gremolata

• Lamb Lover's Ragù: Swap beef short ribs with succulent lamb shanks, creating a rich Mediterranean-inspired version that brings earthy flavors to the classic recipe.
• Vegetarian Umami Option: Replace meat with hearty mushrooms like portobello or king oyster, maintaining the deep sauce complexity while offering a plant-based alternative that satisfies savory cravings.
• Spicy Southwestern Remix: Incorporate chipotle peppers and smoked paprika into the sauce, adding a smoky heat that transforms the traditional Italian ragù into a bold, zesty experience with a southwestern accent.
• Lighter White Wine Variation: Use white wine instead of red, complementing the dish with a brighter, more delicate flavor profile that allows the orange and parsley gremolata to shine more prominently.

Short Rib Rag with Orange-Parsley Gremolata Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 28 reviews

• Total Time: 3 hours 15 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty short rib ragu simmers with rich, tender meat infused with Mediterranean flavors. Orange-parsley gremolata adds a zesty, fresh finish that elevates this classic Italian comfort dish you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Meat:

• 3 pounds meaty bone-in beef short ribs (3- to 4-inch pieces)

Seasoning and Spices:

• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fennel seeds
• 1 teaspoon ground allspice
• 4 large garlic cloves, divided
• 1 tablespoon habanero hot sauce (such as Siete)

Liquids and Aromatics:

• 2 tablespoons canola oil
• 1 cup dry red wine
• 1 cup water
• 1 (28-ounce) can whole peeled plum tomatoes with juices
• 1 medium yellow onion, chopped (about 2 cups)
• 10 (6-inch) oregano sprigs
• 1 teaspoon grated orange zest
• 2 tablespoons fresh orange juice (from 1 orange)

Gremolata:

• ½ cup finely chopped fresh flat-leaf parsley

Additional:

• 1 (16-ounce) package pappardelle pasta

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to moderate temperature of 325°F, preparing a spacious Dutch oven for the culinary journey ahead.
2. Generously season the beef with salt and pepper, then meticulously brown the meat in hot canola oil, ensuring a deep caramelized exterior that seals in robust flavors.
3. Remove the seared beef from the pot, then sauté finely chopped onions and crushed garlic in the same pan until they release their aromatic essence.
4. Crush whole tomatoes directly into the pot, introducing red wine and water to create a rich, complex liquid base. Allow the mixture to reach a gentle boil.
5. Carefully reintroduce the browned beef into the sauce, ensuring each piece is submerged in the flavorful liquid.
6. Cover the Dutch oven and transfer to the preheated oven, allowing the ragù to simmer and transform for approximately 2.5 to 3 hours until the meat becomes exceptionally tender.
7. During the cooking process, craft the vibrant gremolata by combining finely minced garlic, freshly chopped parsley, and fragrant orange zest.
8. Once the beef reaches peak tenderness, extract the bones and oregano sprigs, then delicately shred the meat within the rich sauce.
9. Incorporate fresh orange juice into the ragù, adding a bright, citrusy note to the deep, savory flavors.
10. Cook pappardelle pasta according to package instructions until perfectly al dente.
11. Plate the pasta, generously ladle the succulent ragù overtop, and finish with a sprinkle of zesty orange-parsley gremolata.

Notes

• Culinary adventure begins with selecting premium short ribs, ensuring marbling and rich meat quality for maximum flavor development.
• Browning meat creates complex caramelized notes, transforming simple ingredients into a deeply satisfying dining experience that feels like a warm embrace.
• Slow-cooking technique allows tough meat fibers to break down gradually, releasing incredible depth while infusing sauce with robust, comforting characteristics that elevate humble ingredients into restaurant-worthy perfection.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 550
• Sugar: 4 g
• Sodium: 670 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg