Braised Short Rib Ragu

Name: Braised Short Rib Ragu
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian, European, Mediterranean
Ingredients: 4 Pounds English Cut Beef Short Ribs; Kosher Salt, to season short ribs; Black Pepper, to season short ribs; 3 Tablespoons Olive Oil, divided; 1 Large Yellow Onion, diced; 3 Large Carrots, peeled & diced; 1 Celery stalk, diced; 1 Teaspoon Kosher Salt, to season vegetables; 1 Teaspoon Black Pepper, to season vegetables; 6 Garlic Cloves, minced; 6 ounces Tomato Paste; 1 Cup Dry Red Wine, I used Cabernet Sauvignon; 14 Ounces Crushed Tomatoes; 2 Cups Low-Sodium Beef Broth; 0.75 ounce package Fresh Poultry Herb Blend; 2 Bay Leaves; 1 Pound Pappardelle, or pasta of choice; 1/2 Cups Heavy Cream; 1/2 Cup Parmesan Cheese

9 steps

Prep:30minCook:3h

This Braised Short Rib Ragu is an amazing dish to serve on any occasion. The Short Rib Ragu is full of flavor and is sure to provide comfort and satisfaction.

Updated at: Thu, 17 Aug 2023 12:03:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1152.3 kcal (58%)

Total Fat71.5 g (102%)

Carbs79.2 g (30%)

Sugars13.6 g (15%)

Protein37.9 g (76%)

Sodium899.6 mg (45%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 poundsbeef short ribs

3 tablespoonsolive oil

large, peeled & diced

1celery stalk

diced

1 TeaspoonKosher Salt

to season vegetables

1 TeaspoonBlack Pepper

to season vegetables

6garlic cloves

minced

6 ouncestomato paste

1 CupDry Red Wine

I used Cabernet Sauvignon

14 ouncescrushed tomatoes

2 cupslow-sodium beef broth

0.75 ounceFresh Poultry Herb Blend

2bay leaves

1 PoundPappardelle

or pasta of choice

½ cupsheavy cream

½ cupparmesan cheese

Instructions

Step 1

Preheat the oven to 325F.

OvenPreheat

Step 2

Clean and pat dry Short Ribs. Lightly season Short Ribs on all sides with Kosher Salt & Black Pepper and press lightly onto Short Ribs.

Step 3

In a dutch oven pot on medium heat, add in 2 tablespoons of Olive Oil. Add in Short Ribs and cook for about 3 minutes each side or until browned. Then, remove from the pot & set aside.

CooktopHeat

Dutch Oven

Step 4

In the same pot, add in onion, carrots, celery, and 1 tablespoon Olive Oil. Season with 1 Teaspoon Salt & Black Pepper. Stir occasionally and cook for about 10-15 minutes. Add in Garlic, mix in and cook for about 1 minute. Add in Tomato Paste, mix in and cook for about 2 minutes.

CooktopHeat

Step 5

Pour in Red Wine to deglaze the pot. Continuously stir for about 3-4 minutes or until wine is absorbed. Look for the ingredients to slightly thicken. Scrape bits from the bottom of the pot while stirring.

CooktopHeat

Step 6

Add in Beef Broth & Crushed Tomatoes, mix in well and bring to a simmer. Add in Poultry Herb & Bay Leaves; you can tie them together with twine or place all together to the side of the pot (they will be removed after cooking). Add in Short Ribs and cover. Bake for 2 ½ - 3 hours or until Short Ribs are tender (can easily fall apart).

OvenHeat

Step 7

While Ragu is baking, we can cook the pasta. Cook Pasta according to packaging. I recommend boiling a 1/2 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt + 2 Tablespoons Olive Oil or 4 Quarts of Chicken Broth and boil until Al-Dente (about 8-10 minutes).

Pot

CooktopHeat

Step 8

Once Short Ribs are done baking, remove Short Ribs and the Herbs & Bay Leaves from the pot. Mix in Heavy Cream and Parmesan Cheese into the pot. Shred Short Ribs with a fork, then add back into the pot and mix in well. Combine Short Rib Ragu with cooked pasta and let rest for a couple minutes for Ragu and Pasta to adhere together.

Step 9

Can add in additional Parmesan Cheese as desired and garnish with Italian Parsley (optional).