Go Back
- 2 pounds bone-in beef short ribs - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 large carrot, finely diced - 1 celery stalk, finely diced - 1 can (14 ounces) crushed tomatoes - 1 cup beef broth I love using bone-in beef short ribs in this ragu. They add a deep, rich flavor. The meat becomes tender and falls off the bone after slow cooking. Fresh vegetables like onion, garlic, carrot, and celery create a tasty base. They add sweetness and depth to the sauce. Crushed tomatoes and beef broth provide a lovely, hearty texture. - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) Seasonings are key to a great ragu. Dried thyme and oregano give it a classic Italian flavor. A bay leaf adds an earthy note. Use salt and black pepper to enhance the taste. Finally, fresh parsley makes a beautiful garnish. It adds color and freshness to your dish. - 12 ounces pappardelle pasta For this ragu, I recommend using pappardelle. Its wide, flat shape holds the sauce well. You can also try other pasta types like tagliatelle or fettuccine. They work beautifully too. Pairing the right pasta with your sauce is important for a perfect meal. You can find the full recipe to guide you in making this delicious dish. First, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season 2 pounds of bone-in beef short ribs with salt and black pepper. Carefully place the short ribs in the hot oil. Sear each side for about 4-5 minutes. You want them to be deeply browned and full of flavor. Once browned, remove the short ribs and set them aside on a plate. In the same pot, lower the heat to medium. Add 1 medium diced onion, 1 large diced carrot, 1 finely diced celery stalk, and 2 minced garlic cloves. Sauté these vegetables for about 5-6 minutes. Stir frequently until the onion is translucent and all the veggies soften. This mix forms the base of your ragu. Now, return the seared short ribs to the pot with the sautéed veggies. Pour in 1 can of crushed tomatoes and 1 cup of beef broth. Add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 bay leaf. Mix everything well to combine. Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. It is important to cook this ragu low and slow for 2.5 to 3 hours. This method helps the ribs become very tender. Stir occasionally to prevent sticking. You will know it is done when the meat falls off the bone. About 15 minutes before your ragu is ready, bring a large pot of salted water to a boil. Cook 12 ounces of pappardelle pasta according to the package instructions until al dente. Drain the pasta, but save a bit of the pasta water. This water can help adjust the ragu's consistency later if needed. Remove the short ribs from the pot. Use two forks to shred the meat, discarding the bones and excess fat. Return the shredded meat to the pot with the ragu, mixing until combined. Let it simmer for another 10 minutes. If the ragu is too thick, add some reserved pasta water. Serve the cooked pappardelle pasta topped with your ragu. Garnish with chopped fresh parsley for a pop of color and taste. For the full experience, check out the Full Recipe. When buying short ribs, look for meat that is bright red. The fat should be white and firm. A good rib has a good balance of meat and fat. Bone-in ribs provide more flavor. Boneless ribs can be easier to handle but may lack depth. To boost flavor, add fresh herbs like rosemary or bay leaves. You can also use spices like smoked paprika or red pepper flakes. For a richer taste, consider adding a splash of red wine. Letting the sauce simmer longer can deepen its flavor profile. For shredding short ribs, first let them cool slightly. Use two forks to pull the meat apart. Make sure to remove any bones and excess fat. A common pitfall is shredding meat while it’s too hot, which can burn your hands. Shredding it too early may make it dry. {{image_4}} You can swap short ribs with other meats. Pork shoulder works well. Lamb shanks provide a rich flavor, too. Turkey thighs are a lighter choice. For a meatless ragu, use mushrooms or lentils. Both add depth and heartiness. Want to change up the sauce? Try adding red wine. It brings a nice complexity. You can also use beef stock or vegetable broth for different flavors. Spice it up with a pinch of red pepper flakes. Adding chopped bell peppers or zucchini can boost nutrition and taste. While pappardelle is perfect, other pasta types work too. Fettuccine, rigatoni, or even gnocchi are great choices. Serve the ragu with a side of crusty bread. A fresh green salad complements it nicely. Check out the Full Recipe for more ideas! To keep your savory short rib ragu fresh, transfer it to an airtight container. Let it cool first before sealing. Store it in the fridge. It can stay fresh for about three days. Use a glass or BPA-free plastic container. These materials help keep flavors intact. You can freeze this ragu for future meals. Pour it into freezer-safe containers, leaving some space for expansion. Seal tightly and label with the date. This ragu can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat on low heat in a pot, stirring often. You can also use a microwave if you're in a hurry. In the fridge, your savory short rib ragu lasts for about three days. If you freeze it, expect it to last for up to three months. Always check for signs of spoilage before eating. Look for off smells or a change in color. If it smells sour or looks unusual, it’s best to toss it out. Enjoy your ragu safely! Cooking Savory Short Rib Ragu takes about 3 hours and 15 minutes. This includes prep time of 15 minutes and cooking time of about 3 hours. The long cook time helps break down the meat, making it tender and full of flavor. Yes, you can make Savory Short Rib Ragu ahead of time. It tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just let it cool before freezing. Savory Short Rib Ragu pairs well with pappardelle pasta, but you can use any pasta you like. It also works great with crusty bread or a fresh salad. For drinks, a nice red wine like Chianti or a rich Merlot complements the ragu perfectly. You can definitely make Savory Short Rib Ragu in a slow cooker! Sear the meat first, then add it to the slow cooker with the vegetables and liquids. Cook on low for 6-8 hours or on high for about 4 hours. This method makes the meat incredibly tender and easy to shred. In this blog post, we explored how to create a rich and flavorful Savory Short Rib Ragu. We covered important ingredients like bone-in beef short ribs, fresh vegetables, and aromatic herbs. The process involves searing, slow cooking, and pairing the ragu with the right pasta. Remember to select quality short ribs and feel free to customize with different meats or sauces. Enjoy making this hearty dish, and savor every bite of your creation!

Savory Short Rib Ragu

Indulge in the ultimate comfort food with this Savory Short Rib Ragu recipe! Perfectly tender short ribs simmered in a rich, flavorful sauce served over pappardelle pasta will have your taste buds singing. In just a few simple steps, you can create a mouthwatering dish that's perfect for family dinners or special occasions. Click through to discover this heartwarming recipe and bring a taste of Italian comfort to your table!
Print Recipe Pin Recipe

Ingredients
  

2 pounds bone-in beef short ribs

2 tablespoons olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 large carrot, finely diced

1 celery stalk, finely diced

1 can (14 ounces) crushed tomatoes

1 cup beef broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

12 ounces pappardelle pasta

Instructions
 

Sear the Short Ribs: In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Generously season the short ribs with salt and black pepper. Place the short ribs in the hot oil and sear them for about 4-5 minutes on each side, or until they're deeply browned and caramelized. Once browned, remove the short ribs from the pot and set aside on a plate.

    Sauté Vegetables: Using the same pot, reduce the heat to medium. Add the diced onion, carrot, celery, and minced garlic to the pot. Sauté the vegetables for approximately 5-6 minutes, stirring frequently, until the onion becomes translucent and all the vegetables have softened.

      Incorporate Remaining Ingredients: Return the seared short ribs to the pot with the sautéed vegetables. Pour in the crushed tomatoes and beef broth, then sprinkle in the dried thyme, dried oregano, and add the bay leaf. Stir the mixture well to combine all the ingredients and bring it to a gentle simmer.

        Cook Low and Slow: Cover the pot with a lid, reducing the heat to low. Allow the ragu to cook gently for 2.5 to 3 hours. The ribs should become very tender and easily fall off the bone when ready. Stir occasionally to ensure nothing sticks to the bottom of the pot.

          Prepare the Pasta: About 15 minutes before the ragu is finished cooking, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until it reaches al dente. Once cooked, drain the pasta and set it aside, reserving a little pasta water in case you need to thin the ragu later.

            Shred and Combine: Carefully remove the short ribs from the pot. Using two forks, shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot with the ragu, stirring to combine all the flavors. Let it simmer for an additional 10 minutes to meld together. If the ragu seems too thick, stir in a small amount of reserved pasta water to reach your desired consistency.

              Serve: In a large serving bowl or directly on plates, toss the cooked pappardelle with the ragu until the pasta is thoroughly coated in the rich sauce. Serve warm, garnished with a generous sprinkling of chopped fresh parsley for a burst of color and flavor.

                Prep Time: 15 minutes | Total Time: 3 hours 15 minutes | Servings: 4-6