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Short Rib Ragu Recipe: Easy Homemade Dinner for Impressing Guests

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This rich, slow-braised short rib ragu brings restaurant-quality Italian flavor to your home kitchen with approachable steps and simple ingredients. Perfect for entertaining or cozy nights in, it’s hearty, comforting, and guaranteed to impress guests.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 5 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup dry red wine (Chianti, Cabernet, or Merlot; or substitute beef broth)
  • 2 cups beef broth
  • 2 bay leaves
  • 1 sprig fresh rosemary (or 1 teaspoon dried)
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • Salt & pepper, to taste
  • 1 lb pappardelle or tagliatelle pasta
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Pat short ribs dry and season liberally with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides in batches (4-5 minutes per side). Transfer browned ribs to a plate.
  3. Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring often, until softened and golden (6-8 minutes). Scrape up browned bits from the bottom.
  4. Stir in garlic and tomato paste. Cook for 2 minutes until fragrant and slightly darkened.
  5. Pour in red wine, scraping up any remaining bits. Simmer for 2-3 minutes to burn off alcohol.
  6. Add crushed tomatoes, beef broth, bay leaves, rosemary, and thyme. Stir well.
  7. Nestle short ribs back into the pot, mostly submerged in sauce. Bring to a gentle simmer.
  8. Cover and transfer to a 325°F oven. Braise for 2.5 to 3 hours, until ribs are fall-apart tender. Check at 2 hours; add water or broth if liquid is low.
  9. Remove short ribs from sauce. Discard bones and large fat pieces. Shred meat with two forks.
  10. Skim excess fat from sauce. Return shredded meat to pot. Simmer uncovered on stove for 15-20 minutes to thicken.
  11. Cook pasta in salted boiling water until al dente (7-9 minutes). Drain, reserving some pasta water.
  12. Toss pasta with ragu and a splash of pasta water for silky texture. Plate and top with extra sauce, parsley, and Parmesan.

Notes

For gluten-free, use GF pasta. Skim excess fat for a lighter sauce. Ragu tastes even better the next day. If sauce is too acidic, add a pinch of sugar or splash of cream. For dairy-free, omit Parmesan. You can substitute beef chuck for short ribs. Add extra veggies like mushrooms or bell peppers for variety.

Nutrition

Keywords: short rib ragu, Italian ragu, braised beef pasta, dinner party recipe, comfort food, homemade ragu, pasta sauce, entertaining, slow braised, beef ragu

Find it online: https://tempotaste.com/short-rib-ragu-recipe-easy-homemade-dinner-for-impressing-guests/