Description
This Short Rib Ragu recipe combines tender beef short ribs with a rich tomato and red wine sauce, served over pasta for a hearty and comforting meal.
Ingredients
Scale
Main Ragu:
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
- 2 tablespoon Light olive oil
- Kosher salt
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
- 2 tablespoon Tomato paste
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tablespoon Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
To Serve:
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley and grated parmigiano reggiano for garnish
Instructions
- Prep the Ingredients: De-bone and cut the beef short ribs, dice the vegetables, and mince the garlic.
- Brown the Short Ribs: Sear the short ribs in a pot with olive oil until browned.
- Prepare the Sauce: Add onions, celery, carrots, garlic, and tomato paste. Deglaze with red wine, then add broth, crushed tomatoes, herbs, and vinegar.
- Simmer the Ragu: Cook the short rib ragu on low heat until the meat is tender and the sauce is flavorful.
- Cook the Pasta: Boil pasta until al dente, then serve with the ragu topped with parsley and parmigiano reggiano.
Notes
- You can use a slow cooker or Instant Pot for this recipe for more convenience.
- Adjust the seasoning and thickness of the sauce to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Comforting meal, Pasta recipe, Beef ragu