Slow-Cooked Short Rib Ragu (Print Version)
Melt-in-your-mouth short ribs slow-cooked in a robust tomato sauce with herbs, ideal with pasta and fresh bread.
# Ingredients:
→ Main
01 -
1.1 kg bone-in beef short ribs
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
90 ml extra-virgin olive oil, divided
→ Soffritto
05 -
1 medium yellow onion, finely diced
06 -
5 carrots, diced
07 -
4 celery stalks, diced
08 -
6 garlic cloves, minced
→ Sauce Base
09 -
2 tablespoons tomato paste
10 -
0.5 teaspoon crushed red pepper flakes (optional)
11 -
240 ml dry Cabernet Sauvignon
12 -
800 g canned crushed tomatoes
13 -
120 ml water
14 -
120 ml beef broth
15 -
1 bay leaf
16 -
5 rosemary sprigs (3 finely chopped, 2 whole)
→ Pasta and Finish
17 -
450 g pappardelle or fettuccine
18 -
30 g Pecorino Romano cheese
19 -
Fresh parsley, as needed
20 -
Burrata cheese (optional), for serving
# Instructions:
01 -
Pat the short ribs thoroughly dry using paper towels, then season all sides generously with salt and black pepper. Heat half the olive oil in a large Dutch oven over medium-high heat. Place short ribs in the pot and sear each side until deep golden-brown, about 2–3 minutes per side. Transfer the seared short ribs to a plate and set aside.
02 -
Reduce the heat to medium. Add additional olive oil if needed. Add diced onion, carrots, and celery to the pot. Sauté for 6–8 minutes until vegetables are softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 -
Add tomato paste and crushed red pepper flakes, stirring to combine. Cook for 2–3 minutes to deepen flavors. Pour in Cabernet Sauvignon; use a wooden spoon to deglaze and scrape up any browned bits from the bottom. Let wine reduce for 3–4 minutes.
04 -
Stir in crushed tomatoes, water, beef broth, bay leaf, and both types of rosemary. Return seared short ribs to the pot, nestling them into the sauce. Bring to a gentle simmer.
05 -
Preheat oven to 165°C. Cover the pot and transfer to the oven. Cook for 2.5 to 3 hours, until beef is fall-apart tender. Alternatively, simmer gently on the stovetop or use a slow cooker on low setting for 7–8 hours.
06 -
Remove short ribs from the sauce. Discard bones and shred the meat with two forks. Remove bay leaf and herb stems. Return shredded beef to the sauce and simmer uncovered over low heat, stirring occasionally, for 15–20 minutes to thicken.
07 -
Cook pappardelle in a large pot of salted boiling water until al dente. Drain pasta and combine with the hot sauce or serve the ragu generously spooned over the pasta.
08 -
Plate the pasta and finish with fresh parsley, grated Pecorino Romano, and a dollop of burrata if desired. Serve immediately with crusty bread and enjoy.
# Notes:
01 -
Chilling the stew overnight enhances the flavor and texture; reheat gently for the best result.