Description
Hearty Tuscan short rib ragu delivers Italian countryside comfort with rich, slow-braised beef melting into a silky tomato sauce. Mediterranean herbs and red wine create depth, inviting you to savor each luxurious spoonful over perfectly al dente pasta.
Ingredients
Scale
Main Ingredients:
- 2.5 lbs beef short ribs (bone-in)
- 28 oz peeled whole tomatoes (San Marzano recommended)
- 1 lb pappardelle or tagliatelle pasta
Aromatic Vegetables and Liquids:
- 1 small onion (finely diced)
- 1 large carrot (finely diced)
- 1 celery rib (finely diced)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- ½ cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)
- 1.75 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 2 tablespoons tomato paste
Herbs, Spices, and Optional Additions:
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 sprigs fresh thyme
- ½ teaspoon dried oregano leaves
- ½ teaspoon dried basil leaves
- 2 bay leaves
- 1 parmesan cheese rind (optional)
- Pinch of crushed red pepper flakes (optional)
Instructions
- Season the beef short ribs generously with salt and pepper, ensuring even coverage across all surfaces.
- Heat olive oil in a large Dutch oven over robust medium-high temperature, creating a sizzling environment for searing meat.
- Carefully place short ribs into the hot pan, rotating every minute to develop a deep golden-brown crust on all sides. Transfer browned ribs to a separate plate.
- Reduce heat to medium and introduce finely chopped onion, carrot, celery, and minced garlic into the same pot, creating a traditional Italian soffrito.
- Sauté vegetables until they become translucent and release their aromatic essence, approximately 4-5 minutes.
- Pour red wine into the pot, using the liquid to deglaze and lift caramelized bits from the bottom, allowing the wine to reduce and concentrate flavors.
- Add beef broth, crushed tomatoes, tomato paste, bouillon, cheese rind, herbs, and spices to create a robust sauce base.
- Carefully nestle the seared short ribs back into the liquid, embedding them beneath the sauce.
- Bring the mixture to a rolling boil, then immediately reduce to a gentle, languid simmer. Cover and let the ragu slowly develop its flavors for 2 hours.
- Remove bay leaves, thyme sprigs, and cheese rind from the sauce.
- Extract the short ribs and meticulously shred the tender meat, discarding bones and tough connective tissues.
- Reintroduce shredded meat into the sauce, allowing it to simmer uncovered and thicken for an additional 30 minutes.
- Cook pasta in well-salted water until almost al dente, then transfer directly into the ragu using tongs.
- Gently toss pasta within the sauce, allowing it to absorb flavors and complete its cooking for 5 minutes.
- Plate the ragu in shallow bowls, creating an inviting presentation with a generous sprinkle of freshly grated Parmesan cheese.
Notes
- This hearty Italian-inspired dish transforms tough beef short ribs into a melt-in-your-mouth sauce packed with deep, complex flavors.
- Slow-cooking allows the meat to become incredibly tender while developing a rich, robust sauce that clings perfectly to pasta.
- Kitchen tip: Making this ragu ahead of time lets flavors intensify, making it an ideal make-ahead meal for busy weeknights or impressive dinner parties.
- Prep Time: 10 minutes
- Cook Time: 2 hours 35 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 528
- Sugar: 4 g
- Sodium: 672 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 96 mg