Description

Short Rib Ragu is a soul-warming dish made with tender, slow-cooked beef short ribs, vegetables, herbs, and a rich tomato-based sauce. Served over hearty pasta like tagliatelle or pappardelle, this comforting dish is perfect for cozy dinners, Sunday meals, or any time you crave indulgent comfort food.

Ingredients

2 lbs beef short ribs (deboned and cut into 2-inch cubes)

2 tablespoons light olive oil (or vegetable/avocado oil)

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 cup white onion, finely diced

½ cup celery, finely diced

½ cup carrot, finely diced

4 garlic cloves, minced

2 tablespoons tomato paste

1 cup beef or chicken broth

1¾ cups crushed tomatoes (14oz can)

1 herb bundle (rosemary, thyme, parsley stems)

2 bay leaves

2 tablespoons vinegar

1 lb pasta (tagliatelle or pappardelle)

Fresh parsley, chopped (for garnish)

Parmigiano Reggiano, grated (for garnish)

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Instructions

Season the short ribs generously with kosher salt on all sides.
Heat olive oil in a Dutch oven or braiser over medium-high heat. Sear the short ribs in batches, ensuring they are browned on all sides. Transfer the seared short ribs to a plate and set aside.
Remove excess grease from the pot, leaving about 2 tablespoons. Add the onion, celery, carrot, and garlic to the pot. Sauté for 3–4 minutes until softened.
Stir in the tomato paste, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for another 2–3 minutes, stirring frequently.
Deglaze the pot with the broth, scraping up any browned bits from the bottom.
Return the seared short ribs to the pot. Add the broth and crushed tomatoes.
Tie the rosemary, thyme, and parsley stems together in a bundle and add it to the pot along with the bay leaves.
Cover the pot slightly ajar and simmer on low for 2½ hours, stirring occasionally.
Remove the herb bundle and bay leaves. Shred the beef in the pot, discarding the bones (if using bone-in short ribs).
Stir in the vinegar, then taste and adjust seasoning as needed. If the sauce is too thin, simmer uncovered for an additional 15–30 minutes to thicken.
Cook the pasta according to package instructions.
Serve the ragu over the pasta, garnished with grated Parmigiano Reggiano and chopped parsley.

Notes

Swap beef short ribs for mushrooms (cremini or portobello) for a plant-based version.

For added spice, add a pinch of red pepper flakes.

Include extra vegetables like bell peppers, zucchini, or mushrooms for added flavor and texture.

Other hearty pasta like fettuccine or rigatoni will also work well with this sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

To reheat, warm gently on the stove with a splash of broth or water if needed.

Nutrition

Serving Size: 1/6 of recipe
Calories: 540
Sugar: 7g
Sodium: 680mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 32g
Cholesterol: 85mg