Description
A richly flavored short rib ragù made by braising tender beef in red wine, tomato, and herbs until it melts in your mouth. A comforting meal that fills the kitchen with warmth.
Ingredients
- 2 lb deboned beef short ribs, cubed (or bone-in)
- 2 Tbsp light olive oil
- Kosher salt & fresh cracked pepper
- 1 cup finely diced white onion
- ½ cup finely diced celery
- ½ cup finely diced carrot
- 4 garlic cloves, minced
- 2 Tbsp tomato paste
- 1 cup dry red wine
- 1 cup broth (beef or chicken)
- 1¾ cup crushed tomatoes (14 oz can)
- Herb bundle: rosemary, thyme, parsley stems
- 2 bay leaves
- 2 Tbsp sherry or red wine vinegar
- 1 lb pasta (tagliatelle or pappardelle)
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs with salt and pepper.
- Heat oil in a braiser or Dutch oven over medium-high heat. Sear ribs in batches until browned, then set aside.
- In the same pot, sauté onion, celery, carrot, and garlic for 3–4 minutes.
- Stir in tomato paste with salt and pepper; cook 2–3 minutes to deepen flavor.
- Deglaze with red wine, scraping up browned bits.
- Return ribs to the pot; add broth, crushed tomatoes, herb bundle, and bay leaves.
- Bring to a low simmer, cover with lid slightly ajar, and cook 2–2½ hours, adding broth or water if needed.
- Once fork-tender, remove herbs and bay leaves. Shred meat (remove bones if needed).
- Stir in vinegar, adjust seasoning, and simmer uncovered for another 15–30 minutes if sauce is too thin.
- Toss with cooked pasta and garnish with parsley and Parmigiano before serving.
Notes
- Bone-in ribs add extra depth of flavor.
- Leftovers are great over creamy polenta, mashed potatoes, or even lasagna.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This dish improves after resting and can be made a day ahead.
- Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
