Beef Short Rib Ragu

A pot of short rib ragu pappardelle pasta with shredded beef sort ribs, vegetables, and tomato sauce, garnished with grated cheese and herbs, on a white wooden surface.

This beef short rib ragu is where Italian comfort food and fine dining meet at your dinner table. Fall apart, braised short ribs in a rich red wine sauce served over pappardelle noodles is a meal you'll be dreaming about!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 3 30

Servings servings

Calories 592kcal

Author Sherri Hagymas

Ingredients

4 pounds bone-in beef short ribs
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
3 tablespoons olive oil divided for searing
4 large carrots peeled and diced
5 stalks celery sliced
1 large sweet onion diced
5 cloves garlic minced
1 cup beef broth
1 cup red wine
24 ounces spaghetti sauce 1 jar
3 tablespoons tomato paste
2 teaspoons fresh thyme leaves finely diced, or 1 teaspoon dried thyme
2 teaspoons fresh rosemary leaves finely diced, or 1 teaspoon dried rosemary
2 teaspoons fresh sage leaves finely diced, or 1 teaspoon dried sage
2 bay leaves
8.8 ounces pappardelle pasta
1 cup shredded parmesan cheese plus more for topping
Fresh parsley or herbs for garnish

Instructions

Pat the ribs dry with a paper towel and sprinkle them evenly with salt, black pepper, and garlic powder.
4 pounds bone-in beef short ribs, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder
Sear the meat. In a large dutch oven or pot, add 1-2 tablespoons olive oil and heat over medium-high heat for one minute.
3 tablespoons olive oil
Once the pot is hot and working in small batches, sear the short ribs for 2-3 minutes on each side until browned. Add a tablespoon more of oil to the between each batch if needed.
Place all the seared ribs to a plate and set aside.
Reduce the heat to medium and add the diced celery, carrots and onions to the same pot and sauté for 3-4 minutes until tender and the onions start to get translucent
4 large carrots, 5 stalks celery, 1 large sweet onion
Then add the minced garlic and sauté for an additional minute.
5 cloves garlic
Add in the red wine and using a wooden spoon, scrape any browned bits off the bottom of the pot to deglaze it.
1 cup red wine
Then add in the beef broth, pasta sauce, tomato paste, rosemary, sage, thyme, and bay leaves and stir to combine.
1 cup beef broth, 24 ounces spaghetti sauce, 3 tablespoons tomato paste, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh rosemary leaves, 2 teaspoons fresh sage leaves, 2 bay leaves
Place the seared short ribs back into the pot and bring to a boil.
Cover, reduce the heat to a simmer and cook for 2 ½-3 hours, until the meat falls off the bone easily.
Once the meat is tender, remove the ribs from the pot and place them on a cutting board and remove the bones. Increase the heat to medium and let the sauce continue to boil and thicken with the lid off for about 15 minutes, stirring occasionally.
Use two forks to shred the beef and then return it back to the dutch oven and stir.
Cook the pasta separate according to your package directions and drain the water into a colander in the sink and set aside.
8.8 ounces pappardelle pasta
Remove the sauce from the heat and stir in the shredded parmesan cheese and then add in the cooked noodles and toss to coat with the sauce.
1 cup shredded parmesan cheese
Garnish with more parmesan cheese if desired when serving. We love it with crusty bread!
Fresh parsley or herbs

Notes

Use any other pasta like penne rigatoni, tagliatelle, linguine or other favorite pasta.

If the sauce gets too thick, add in a little more beef broth.

If the sauce is too thin, continue to cook the sauce with the lid off until it has reduced to desired thickness.

Nutrition