Description
A rich and savory beef short rib ragu simmered slowly in a flavorful tomato and red wine sauce, finished with cream and Parmesan cheese for a luxurious texture. Served over tender pappardelle pasta, this classic Italian dish is perfect for a comforting, hearty meal.
Ingredients
Meat
- 4 pounds beef short ribs
Sauce Base
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- 1 cup dry red wine
- 28 ounce can whole peeled San Marzano tomatoes, crushed by hand
- 1 cup beef stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Seasonings and Garnish
- Kosher salt
- Fresh cracked pepper
- Pappardelle pasta for serving
- Grated Parmesan cheese for garnish
Instructions
- Sear the Short Ribs: Heat olive oil in a 5-quart braising pan over medium-high heat. Season the short ribs liberally with salt and pepper on all sides. Sear the ribs in the hot oil until a dark golden-brown crust forms on all sides, then set them aside.
- Sauté the Mirepoix: Using the same pan with the drippings, add the diced onion, carrot, and celery along with generous pinches of salt and pepper. Cook, stirring occasionally, for 7 to 8 minutes until softened and fragrant.
- Add Aromatics and Tomato Paste: Stir in minced garlic, tomato paste, Italian seasoning, dried oregano, and fresh thyme leaves. Season again with salt and pepper. Cook while stirring frequently for 2 minutes to develop the flavors and cook off the raw tomato paste taste.
- Deglaze with Wine: Pour in the dry red wine and bring the mixture to a simmer. Reduce the heat and simmer gently for 4 to 5 minutes until the wine is reduced by about half, concentrating its flavor.
- Add Tomatoes and Stock: Stir in the crushed San Marzano tomatoes and beef stock. Season with salt and pepper. Nestle the seared short ribs back into the sauce along with their juices, add fresh rosemary sprigs and bay leaves.
- Simmer the Ragu: Cover the pan and bring to a simmer over medium-high heat. Then reduce the heat to low and simmer gently, covered, for 2.5 to 3 hours until the short ribs are tender and the meat falls off the bone easily.
- Shred the Meat: Transfer the short ribs to a platter. Shred the meat with two forks, discarding bones, gristle, and fat. Remove and discard the rosemary and bay leaves from the sauce, then return the shredded meat to the sauce.
- Finish the Sauce: Stir in the heavy cream and freshly grated Parmesan cheese until the cheese melts smoothly into the sauce. Simmer gently uncovered for 20 to 30 minutes to thicken the sauce. Adjust salt and pepper to taste.
- Cook the Pasta: While the sauce simmers, cook the pappardelle pasta according to package instructions until just al dente. Drain and reserve some pasta water.
- Serve: Toss the cooked pappardelle with the ragu sauce, thinning slightly with reserved pasta water if needed. Plate and garnish generously with freshly grated Parmesan cheese. Enjoy your hearty, comforting meal!
Notes
- For the best flavor, sear the short ribs until they’re deeply browned on all sides.
- Use a sturdy, heavy-bottomed pot to maintain even heat while simmering.
- If the sauce feels too thick, thin it slightly with a splash of pasta water or stock before tossing with pasta.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
