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.
Total Time: 3 Hours & 30 mins Prep Time: 30 mins Cook Time: 3 Hours
Braised Short Rib Ragu
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
one 0.75-ounce package fresh poultry herb blend
2 Bay Leaves
14 ounces Crushed Tomatoes
2 cups low-sodium Beef Broth
1 Pound Pappardelle or pasta of choice
½ cup Heavy Cream
½ cup Parmesan Cheese
Preheat the oven to 325F.
Clean, trim excess fat & silver skin, and pat dry Short Ribs. Lightly season Short Ribs on all sides with Kosher Salt & Black Pepper and press lightly onto Short Ribs.
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.
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.
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.
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).
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).
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.
Can add in additional Parmesan Cheese as desired and garnish with Italian Parsley (optional).