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Homemade Short Rib Ragu

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A heartwarming homemade short rib ragu, perfect for family gatherings or cozy dinners, with rich flavors from slow-cooked short ribs blended with tomatoes and herbs.

Ingredients

Scale
  • 2 lbs short ribs
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Pappardelle pasta, for serving
  • Parmesan cheese, for garnish

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Sear the short ribs in olive oil until browned on all sides, then remove from pot.
  3. Sauté the onion, carrots, celery, and garlic in the pot until softened, about 5-7 minutes.
  4. Deglaze the pot with red wine, scraping up brown bits from the bottom.
  5. Add crushed tomatoes, beef broth, thyme, and rosemary; mix well and bring to a light simmer.
  6. Combine the short ribs back into the pot, submerging them in sauce. Cover and bake for about 3 hours until tender.
  7. Shred the meat with forks after cooking, discarding the bones, and stir it back into the sauce.
  8. Cook the pappardelle pasta according to package instructions, reserving a cup of pasta water.
  9. Serve the pappardelle topped with ragu and garnish with Parmesan cheese, adding reserved pasta water if needed.

Notes

Serve with a side salad and crusty bread. Try using mushrooms for an earthy flavor or balsamic vinegar for sweetness.

Nutrition

Keywords: short rib ragu, homemade ragu, Italian pasta, comfort food, family recipe

Find it online: https://dishfoody.com/homemade-short-rib-ragu/