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Short Rib Ragu

Short Rib Ragu
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Fall-apart tender short ribs slowly braised in rich tomato sauce with aromatics. Served over pappardelle pasta for the ultimate Sunday dinner.

Ingredients

Scale
  • 3–4 pounds boneless short ribs, trimmed of excess fat
  • 1 large onion, diced
  • 1 rib celery, diced
  • 1 large carrot, diced
  • 2 cloves garlic, smashed
  • ¼ cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 15 ounces crushed tomatoes
  • 3 cups chicken broth
  • ⅓ cup heavy cream
  • ½ cup Parmesan cheese, grated
  • 10 ounces pappardelle pasta
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Pat short ribs dry with paper towels, trim excess fat, season generously with salt and pepper on both sides.
  2. Preheat Dutch oven over medium-high heat, add 2 tablespoons olive oil. Brown short ribs in two batches, 4-5 minutes per side until deeply golden. Transfer to plate.
  3. Lower heat to medium-low. Add onion, celery, and carrots. Cook 15 minutes until soft and starting to caramelize, stirring occasionally.
  4. Add garlic, tomato paste, and Worcestershire sauce. Cook 1-2 minutes, stirring constantly, until tomato paste darkens and becomes fragrant.
  5. Pour in crushed tomatoes and chicken broth, stirring to scrape browned bits from bottom. Return short ribs with juices to pot.
  6. Turn heat to high, bring to boil. Reduce to low, cover, simmer 2½-3 hours until meat is fall-apart tender. After 40 minutes, stir every 20 minutes. Add ½ cup water if sauce reduces too much.
  7. About 15 minutes before ragu is done, boil large pot of salted water. Cook pappardelle until al dente per package directions. Reserve 1 cup pasta water, then drain.
  8. When meat is tender and sauce is thick, stir in heavy cream and Parmesan cheese. Mix 2 minutes until cheese melts and sauce is glossy.
  9. Add drained pappardelle to Dutch oven with ragu. Toss gently to coat. Add splashes of reserved pasta water if too thick. Cook together 1-2 minutes.
  10. Serve immediately in shallow bowls with extra Parmesan on top.

Notes

  • Use boneless short ribs – they have less fat and make cleaner sauce than bone-in.
  • Don’t rush the browning – those caramelized bits create the flavor foundation.
  • After 40 minutes of cooking, stir frequently to prevent bottom from burning.
  • Can substitute crushed with diced tomatoes.
  • Works with other large pasta shapes like rigatoni or fusilli.

Nutrition

Find it online: https://www.benefitiany.com/short-rib-ragu/