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Homemade Short Rib Ragu

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A rich and hearty short rib ragu that brings warmth and comfort to your dinner table, perfect for cozy nights in or special occasions.

Ingredients

Scale
  • 2 pounds beef short ribs
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup red wine
  • 2 cups beef broth
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish
  • Pappardelle pasta

Instructions

  1. Prep your ingredients: Chop and measure out all ingredients.
  2. Sear the short ribs: Heat olive oil over medium-high heat, season ribs, and sear until browned (3-4 minutes per side).
  3. Sauté the aromatics: Remove ribs, add onions, carrots, and celery. Sauté for about 5 minutes.
  4. Add the garlic: Toss in garlic and sauté for an additional minute.
  5. Deglaze with wine: Pour in red wine, simmer and scrape the pot; reduce by half (5-7 minutes).
  6. Combine everything: Add crushed tomatoes, beef broth, and bay leaf. Stir, return short ribs.
  7. Simmer: Cook on low for about 3 hours until the short ribs are fork-tender.
  8. Shred the meat: Remove ribs, cool, shred meat from bones, and discard bones.
  9. Finish the ragu: Return meat to pot, adjust seasoning, and simmer for 20-30 minutes.
  10. Cook your pasta: Prepare pappardelle according to package instructions.
  11. Combine and serve: Toss pasta with ragu, serve hot garnished with fresh herbs.

Notes

For a unique twist, try adding red pepper flakes for spice or use mushrooms for a vegetarian version.

Nutrition

Keywords: short rib, ragu, Italian, comfort food, pasta

Find it online: https://butteredtable.com/one-pot-short-rib-ragu-easy-weeknight-dinner/