Braised Short Rib Ragu Pasta has been my family’s go-to comfort food for years. There’s just something so satisfying about the tender, flavorful meat cooked low and slow, blanketing perfectly al dente pasta. It reminds me of the cozy Sundays of my childhood, when my mom would spend the afternoon tending to the simmering sauce, filling the house with the most mouthwatering aromas. I can still picture myself curled up on the couch, eagerly awaiting the moment I could dive into that steaming bowl of Braised Short Rib Ragu Pasta.
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Why This Braised Short Rib Ragu Pasta Recipe Will Become Your Go-To
The Secret Behind Perfect Braised Short Rib Ragu Pasta
This Braised Short Rib Ragu Pasta recipe is truly a labor of love, but the end result is so worth it. The key is in the slow cooking – by braising the short ribs for 180 minutes, you end up with meat that’s fall-off-the-bone tender, infusing the sauce with an unbelievable depth of flavor. And the best part? This recipe makes a hearty 6 servings, so you can enjoy it all week long or easily feed a crowd.
Essential Ingredients You’ll Need
- 3 lbs beef short ribs
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 lb pappardelle or tagliatelle pasta
- Chopped fresh parsley for garnish
Step-by-Step Braised Short Rib Ragu Pasta Instructions
Preparing Your Braised Short Rib Ragu Pasta
This recipe takes 200 minutes total – 20 minutes for prep and 180 minutes for cooking. You’ll need a large Dutch oven or heavy-bottomed pot, as well as a few basic kitchen tools. Let’s get started!
1- Season the short ribs generously with salt and pepper. Heat a bit of olive oil in your pot over medium-high heat, then sear the ribs on all sides until they’re nicely browned, about 3-4 minutes per side. Transfer the ribs to a plate.
2- Reduce the heat to medium and add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.
3- Stir in the garlic and cook for 1 minute more, until fragrant. Then, pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
4- Add the tomato paste, crushed tomatoes, thyme, rosemary, and bay leaves. Nestle the seared short ribs back into the pot and bring the mixture to a simmer. Once simmering, cover the pot and transfer it to a 300°F oven. Let the ragu braise for 180 minutes, until the meat is fall-apart tender.
5- Remove the pot from the oven and use two forks to shred the meat right in the sauce. Discard the bay leaves.
6- Serve the Braised Short Rib Ragu over your favorite pasta, garnished with freshly grated Parmesan cheese and chopped parsley. Each serving is 1 cup.
Pro Tips for Success
- Be sure to generously season the short ribs with salt and pepper – this is crucial for building flavor.
- Don’t rush the searing process – you want to get a nice, caramelized crust on the meat.
- Taste the ragu towards the end of the cooking time and adjust the seasoning as needed. The long braise can mute the flavors, so you may want to add a bit more salt, pepper, or herbs.
- When shredding the meat, be careful not to break it down too much – you want some nice, meaty chunks throughout the ragu.
Serving and Storing Your Braised Short Rib Ragu Pasta
Perfect Pairings for Braised Short Rib Ragu Pasta
This Braised Short Rib Ragu Pasta is the ultimate cozy, comforting dish. It pairs beautifully with a simple green salad and a crusty loaf of bread for sopping up every last drop of that delicious sauce. And of course, a glass of bold red wine is the perfect accompaniment. This recipe makes 6 servings, with each portion being 1 cup.
Storage and Make-Ahead Tips
Leftover Braised Short Rib Ragu Pasta will keep in the fridge for up to 4 days. Simply reheat individual portions in the microwave or on the stovetop until heated through. You can also freeze the ragu for up to 3 months. Thaw it in the fridge overnight before reheating. The pasta may get a bit soft upon reheating, so you can cook fresh pasta to serve with the frozen ragu.
Variations and Dietary Adaptations for Braised Short Rib Ragu Pasta
Creative Braised Short Rib Ragu Pasta Variations
While this classic Braised Short Rib Ragu Pasta is tough to beat, there are plenty of ways to put your own spin on it. Try swapping in different types of pasta, like penne or rigatoni. You could also experiment with adding other vegetables, like mushrooms or spinach. For a pop of freshness, stir in a bit of lemon zest or chopped parsley at the end.
Making Braised Short Rib Ragu Pasta Diet-Friendly
To make this recipe gluten-free, simply serve the ragu over your favorite gluten-free pasta. For a low-carb version, you can skip the pasta altogether and serve the ragu over zucchini noodles or cauliflower rice. And for a vegan or vegetarian take, you could substitute plant-based protein, like mushrooms or lentils, for the short ribs.
Frequently Asked Questions
Q: Can I use a slow cooker to make this Braised Short Rib Ragu Pasta?
A: Absolutely! Braising the short ribs in a slow cooker is a great option. Just sear the ribs and cook the aromatics on the stovetop, then transfer everything to your slow cooker. Cook on low for 8-10 hours, or high for 4-6 hours, until the meat is incredibly tender.
Q: How many servings does this recipe make?
A: This recipe makes exactly 6 servings, with each serving being 1 cup.
Q: Can I make this recipe ahead of time?
A: Yes, this Braised Short Rib Ragu Pasta is a great make-ahead dish. The flavors actually improve after a day or two in the fridge. You can prepare the entire recipe up to 4 days in advance, then simply reheat individual portions as needed.
Q: My sauce seems a bit thin – how can I thicken it up?
A: If your ragu sauce seems a bit too thin, try removing the lid from the pot for the last 30 minutes of cooking. This will allow some of the liquid to evaporate, resulting in a thicker, more clingy sauce. You can also try mixing a tablespoon or two of cornstarch with a bit of cold water, then stirring it into the hot ragu to help thicken it up.
Braised Short Rib Ragu Pasta
- Total Time: 200
- Yield: 6 servings
Description
Indulge in the rich, comforting flavors of this Braised Short Rib Ragu Pasta. Tender, succulent short ribs are simmered in a flavorful tomato-based sauce, then tossed with al dente pasta for a heartwarming and satisfying dish.
Ingredients
– 3 lbs beef short ribs
– 1 onion, diced
– 4 cloves garlic, minced
– 2 cans (28 oz each) crushed tomatoes
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and black pepper to taste
– 1 lb pappardelle or tagliatelle pasta
– Chopped fresh parsley for garnish
Instructions
1. 1. Preheat the oven to 325°F.
2. 2. Season the short ribs generously with salt and pepper.
3. 3. Heat a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
4. 4. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
5. 5. Add the minced garlic and cook for 1 minute, until fragrant.
6. 6. Pour in the crushed tomatoes, beef broth, tomato paste, bay leaves, thyme, and oregano. Stir to combine.
7. 7. Return the seared short ribs to the pot, making sure they are submerged in the sauce.
8. 8. Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2-3 hours, or until the meat is very tender and falling off the bone.
9. 9. Remove the pot from the oven and transfer the short ribs to a cutting board. Shred the meat, discarding any bones or connective tissue.
10. 10. Return the shredded meat to the pot and stir to combine with the sauce.
11. 11. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and add it to the pot with the short rib ragu.
12. 12. Toss the pasta and ragu together until well combined.
13. 13. Serve the Braised Short Rib Ragu Pasta hot, garnished with chopped fresh parsley.
Notes
For best results, use bone-in short ribs for maximum flavor and tenderness. The ragu can be made in advance and refrigerated or frozen for easy meal prep. Adjust the cooking time as needed, depending on the size and thickness of your short ribs.
- Prep Time: 20
- Cook Time: 180
- Category: Beef, Fish & Seafood Mains
- Method: Braising
- Cuisine: Italian
Conclusion
This Braised Short Rib Ragu Pasta is the epitome of comfort food perfection. The tender, flavorful meat, the rich tomato-based sauce, and the al dente pasta – it’s a meal that truly warms the soul. Whether you’re feeding a crowd or just treating yourself, this recipe is sure to become a new family favorite. So go ahead, get braising, and enjoy every last bite of this Braised Short Rib Ragu Pasta masterpiece!
