Remember that time I spent the whole day learning how to make the perfect Braised Short Rib Ragu Pasta? It’s one of those dishes that’s absolutely worth the effort – the tender, flavorful meat, the rich, velvety sauce, and the perfectly al dente pasta just come together in the most heavenly way. I can still picture myself standing in the kitchen, sipping a glass of Chianti, and carefully tending to each step of the process. It was a labor of love, for sure, but the end result was so satisfying, I knew I had to master this Braised Short Rib Ragu Pasta recipe.
Why This Braised Short Rib Ragu Pasta Recipe Will Become Your Go-To
The Secret Behind Perfect Braised Short Rib Ragu Pasta
The key to this Braised Short Rib Ragu Pasta recipe is in the long, slow braise that transforms the tough beef into melt-in-your-mouth goodness. By cooking the short ribs low and slow, you end up with an incredibly flavorful, velvety sauce that clings perfectly to the pasta. And the secret ingredient? A splash of red wine that adds a wonderful depth of flavor. Trust me, once you make this Braised Short Rib Ragu Pasta, it’s going to become a permanent fixture in your dinner rotation.
Essential Ingredients You’ll Need
- Short ribs – the star of the show, these are what give the ragu its rich, beefy flavor.
- Carrots, celery, and onion – the classic Italian soffritto that forms the flavor base.
- Garlic – because you can’t have a good ragu without plenty of garlic.
- Tomato paste – for that essential umami punch.
- Red wine – a splash of red wine is what really elevates the sauce.
- Beef broth – to help braise the short ribs and thin out the ragu.
- Parmesan – the perfect finishing touch, grated over the top.
- Pasta – I like to use a hearty, thick noodle like pappardelle or rigatoni.
Step-by-Step Braised Short Rib Ragu Pasta Instructions
Preparing Your Braised Short Rib Ragu Pasta
This Braised Short Rib Ragu Pasta is a labor of love, but I promise it’s worth every minute. The total cooking time is about 3 hours, but most of that is hands-off braising time. You’ll need a heavy-bottomed Dutch oven or large pot, and a little bit of patience as the short ribs transform into that luscious, fork-tender ragu.
1- Start by seasoning the short ribs generously with salt and pepper. Heat a bit of oil in your Dutch oven over medium-high heat, and brown the ribs on all sides until they’ve developed a nice crust, about 3-4 minutes per side.
2- Remove the browned short ribs from the pot and add in the chopped onion, carrots, and celery. Sauté until the veggies have softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3- Pour in the red wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot. This will help build that incredible depth of flavor.
4- Add the short ribs back to the pot, along with the tomato paste and beef broth. Bring the liquid to a boil, then reduce the heat to low, cover, and let the short ribs braise for 2-2.5 hours, until the meat is fall-off-the-bone tender.
5- Remove the short ribs from the pot and shred or chop the meat, discarding any excess fat or connective tissue. Return the shredded meat to the sauce and let it simmer for 10-15 minutes to allow the flavors to meld.
6- Meanwhile, cook your pasta according to package instructions. Drain and toss the pasta with the Braised Short Rib Ragu, making sure each noodle is beautifully coated in the rich sauce. Serve immediately, garnished with grated Parmesan.
Pro Tips for Success
- Be patient and let the short ribs braise low and slow – this is what makes the meat so tender and the sauce so velvety.
- Don’t be afraid to season generously with salt and pepper. The ragu can handle a lot of seasoning.
- If the sauce seems too thick, thin it out with a splash of beef broth or pasta cooking water.
- For an extra-indulgent experience, serve the Braised Short Rib Ragu Pasta with a side of garlic bread for sopping up every last drop of that delicious sauce.
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 meal. It’s perfect for a dinner party or a special occasion, but it’s also just as satisfying on a random Tuesday night. I love to serve it with a simple green salad and a bold, full-bodied red wine like a Chianti or Montepulciano. And don’t forget the garlic bread – it’s essential for mopping up every last bit of that rich, meaty sauce.
Storage and Make-Ahead Tips
The great thing about this Braised Short Rib Ragu Pasta is that it actually gets better the next day. The flavors have a chance to meld and develop even more. You can make the ragu up to 3 days in advance and store it in the fridge. When you’re ready to serve, just reheat the ragu and toss it with freshly cooked pasta.
The ragu also freezes beautifully for up to 3 months. Simply let it cool completely, then transfer it to an airtight container or freezer bag. When you’re ready to enjoy it, thaw it in the fridge overnight and then reheat on the stovetop until warmed through.
Variations and Dietary Adaptations for Braised Short Rib Ragu Pasta
Creative Braised Short Rib Ragu Pasta Variations
While the classic Braised Short Rib Ragu Pasta is hard 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 even use the ragu as a sauce for lasagna or baked ziti. For a seasonal twist, add in roasted root vegetables like parsnips or butternut squash. And if you’re feeling extra indulgent, top the finished dish with crispy fried shallots or a drizzle of truffle oil.
Making Braised Short Rib Ragu Pasta Diet-Friendly
To make this Braised Short Rib Ragu Pasta a bit more diet-friendly, you can try a few simple swaps. For a gluten-free version, use your favorite gluten-free pasta. To make it lower in carbs, serve the ragu over zucchini noodles or spaghetti squash instead of regular pasta. And for a vegan or vegetarian option, replace the short ribs with mushrooms or lentils, and use a rich, savory vegetable broth in place of the beef broth.
Frequently Asked Questions
Q: Can I use boneless short ribs instead of bone-in?
A: Absolutely! Boneless short ribs will work just fine in this Braised Short Rib Ragu Pasta recipe. The cooking time may be slightly shorter since there’s no bone, so just keep an eye on them and test for tenderness.
Q: How can I tell when the short ribs are done braising?
A: The short ribs are ready when they’re fork-tender and easily shredded. You should be able to gently pull the meat away from the bone with little resistance. If the meat is still tough, just let it braise a bit longer until it reaches that perfect, fall-off-the-bone consistency.
Q: Can I make the ragu ahead of time?
A: Absolutely! In fact, I’d recommend making the ragu a day or two in advance. The flavors will have a chance to meld and develop even more. When you’re ready to serve, simply reheat the ragu and toss it with freshly cooked pasta.
Q: How do I reheat the leftover Braised Short Rib Ragu Pasta?
A: To reheat, simply place the leftover ragu in a saucepan and warm it over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, adding a splash of beef broth or pasta cooking water to thin out the sauce if needed.
Q: My ragu seems a bit greasy – how do I fix that?
A: If your Braised Short Rib Ragu Pasta ends up a bit too oily, don’t worry! Simply skim off any excess fat that rises to the surface as the ragu is reheating. You can also try draining off some of the fat after the short ribs have finished braising.
Braised Short Rib Ragu Pasta
- Total Time: 195
- Yield: 4-6 servings
Description
Indulge in the rich, savory flavors of Braised Short Rib Ragu Pasta – a delicious, family-friendly comfort dish that’s ready in just 30 minutes.
Ingredients
– 2 lbs beef short ribs, trimmed and cut into 2-inch pieces
– 2 tbsp olive oil
– 1 onion, diced
– 4 garlic cloves, minced
– 1 cup red wine
– 1 (28 oz) can crushed tomatoes
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1 bay leaf
– Salt and pepper to taste
– 1 lb pasta (such as pappardelle or rigatoni)
– Grated Parmesan cheese, for serving
– Chopped fresh parsley, for garnish
Instructions
1. – Season the short ribs with salt and pepper.
2. – Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove the short ribs and set aside.
3. – Add the onion to the pot and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute, until fragrant.
4. – Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and let the wine reduce by half, about 2-3 minutes.
5. – Add the crushed tomatoes, tomato paste, oregano, and bay leaf. Return the short ribs and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, until the meat is very tender.
6. – Remove the bay leaf. Using two forks, shred the short rib meat in the pot.
7. – Meanwhile, 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 short rib ragu, tossing to coat.
8. – Serve the Braised Short Rib Ragu Pasta warm, garnished with grated Parmesan cheese and chopped fresh parsley.
Notes
This dish can be made ahead of time and reheated. The ragu also freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 180
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Conclusion
There’s just something so comforting and satisfying about a big bowl of Braised Short Rib Ragu Pasta. The tender, flavorful meat, the rich, velvety sauce, and the perfectly al dente pasta – it’s a dish that’s sure to become a new family favorite. I hope this recipe inspires you to get in the kitchen and give it a try. Let me know how it turns out and be sure to share your own variations and tips in the comments below!