Short Rib Ragu Pasta Sauce (Print-Friendly Format)

Slow-braised short ribs make for a rich, savory sauce ideal with pasta or polenta for a satisfying meal.

# Required Ingredients:

→ Meat

01 - 900 g beef short ribs, deboned and cut into 5 cm cubes

→ Base & Oil

02 - 2 tablespoons light olive oil or substitute with vegetable or avocado oil
03 - Kosher salt
04 - Freshly cracked black pepper

→ Sofrito

05 - 1 cup (150 g) white onion, finely diced
06 - 60 g celery, finely diced
07 - 60 g carrot, finely diced
08 - 4 garlic cloves, finely minced

→ Liquids & Tomato

09 - 2 tablespoons tomato paste
10 - 240 ml red wine
11 - 240 ml beef or chicken broth
12 - 400 g crushed tomatoes

→ Herbs & Seasoning

13 - Herb bundle: fresh rosemary, thyme, parsley stems
14 - 2 bay leaves
15 - 2 tablespoons sherry vinegar or red wine vinegar

→ To Serve

16 - 450 g tagliatelle or pappardelle pasta
17 - Chopped fresh parsley for garnish
18 - Parmigiano Reggiano, finely grated for garnish

# How to Make It:

01 - Season the short rib cubes generously with kosher salt on all sides.
02 - Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Sear the short rib cubes in batches until deeply browned on all sides. Transfer browned meat to a plate. Remove excess fat, leaving only 2 tablespoons in the pot.
03 - Add the onion, celery, carrot, and garlic to the pot. Sauté over medium-high heat for 3–4 minutes until the onion is softened.
04 - Stir in the tomato paste, 1 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper. Sauté for an additional 2–3 minutes.
05 - Pour in the red wine to deglaze, using a wooden spoon to scrape any fond from the bottom of the pot.
06 - Return the seared short ribs to the pot. Add the broth and crushed tomatoes, then add the herb bundle and bay leaves. Bring to a gentle simmer, cover with the lid slightly ajar, and cook on low for 2 to 2.5 hours.
07 - Monitor occasionally; if the sauce reduces too much, add more broth or water. Reduce heat further if necessary.
08 - Continue cooking until the ribs are fork-tender and easily fall apart (about 2.5 to 3 hours as needed).
09 - Remove and discard the herb bundle and bay leaves. Shred the beef in the pot using tongs or forks, discarding any bones or undesired cartilage.
10 - Taste and adjust seasoning with salt, pepper, and vinegar. Simmer uncovered for 15–30 minutes if a thicker sauce is desired.
11 - Cook the pasta of choice according to package directions. Pair the ragù with pasta and garnish with Parmigiano Reggiano and chopped parsley.

# Additional Information:

01 - Boneless short ribs provide convenience but bone-in ribs impart extra flavor to the sauce.
02 - Hearty pasta shapes such as pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli work well for serving.
03 - Leftover ragù can be repurposed as a sauce for polenta, ravioli filling, lasagna layering, or served with roasted vegetables.
04 - If preferred, stewing beef cubes can be substituted for short ribs as a cost-effective alternative.

Go Back