Homemade Short Rib Ragu
There is something incredibly grounding about a pot of short ribs simmering on the stove for hours. As the beef breaks down into tender, melt-in-your-mouth ribbons, the kitchen fills with a deep, savory aroma that practically pulls everyone into the room.
Ingredients
- 3.5 lbs Bone-in beef short ribs
- 2 tbsp Olive oil
- 1 Large yellow onion finely diced
- 2 Medium carrots finely diced
- 2 Ribs celery finely diced
- 3 Garlic cloves minced
- 2 tbsp Tomato paste
- 1 cup Dry red wine Cabernet or Merlot
- 28 oz Can crushed San Marzano tomatoes
- 1 cup Beef bone broth
- 3 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 lb Pappardelle pasta
- Salt and black pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Preheat your oven to 325°F (165°C) or prepare to simmer on the stovetop.
- Season short ribs heavily with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Sear ribs in batches until browned on all sides. Remove and set aside.
- Reduce heat to medium. Add onion, carrots, and celery. Cook for 6-8 minutes until softened. Add garlic and tomato paste; cook for another 2 minutes.
- Pour in the red wine, scraping the bottom of the pot to release the browned bits. Let the wine reduce by half.
- Add the crushed tomatoes, beef broth, thyme, and rosemary. Return the ribs (and any juices) to the pot.
- Cover and transfer to the oven for 3 hours, or simmer on the lowest stovetop setting, until the beef is tender and falling off the bone.
- Remove ribs from the sauce. Shred the meat with two forks, discarding the bones and any large pieces of fat. Discard herb sprigs.
- Stir the shredded meat back into the sauce.
- Cook pasta according to package directions until al dente. Toss the pasta directly into the sauce, adding a splash of pasta water if needed to reach your desired consistency.
- Garnish with parsley and plenty of Parmesan cheese.