Description
A luxurious short rib ragu in a rich tomato-and-wine sauce served over wide pasta, perfect for impressing guests or a comforting family meal.
Ingredients
- 2 pounds short ribs (bone-in or boneless)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (14 ounces) crushed tomatoes
- 2 cups beef broth (low-sodium)
- Fresh herbs: 2–3 sprigs thyme and 1 bay leaf (or 1 teaspoon dried thyme)
- Pasta of choice (pappardelle or tagliatelle recommended)
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium-high heat. Pat short ribs dry and season with salt and pepper.
- Brown the short ribs on all sides, about 3–4 minutes per side. Remove ribs and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened and slightly caramelized, about 5 minutes. Add garlic and cook for 30–60 seconds until fragrant.
- Pour in the red wine and scrape the bottom of the pot to loosen browned bits. Let reduce by half, 2–4 minutes.
- Stir in crushed tomatoes, beef broth, thyme sprigs, and bay leaf. Return ribs to pot and bring to a gentle boil.
- Reduce heat to low, cover partially, and simmer for 2–3 hours until the meat is tender. Turn ribs occasionally.
- Remove ribs, shred meat, and return to the sauce. Simmer uncovered for 10–15 minutes.
- Cook pasta according to package instructions. Toss pasta with ragu and serve with grated Parmesan.
Notes
Serve with pappardelle or tagliatelle for best results. Can substitute red wine with extra beef broth and balsamic vinegar.