Name: Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 2 ½ pounds bone-in beef short ribs; Salt and black pepper to taste; 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 1 (28-ounce) can crushed tomatoes; 1 cup beef broth; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf; 12 ounces pappardelle or tagliatelle pasta; Grated Parmesan cheese and chopped parsley

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If you’re craving elegant comfort food with the kind of soul-soothing depth only hours of slow braising can provide, you’ve just discovered your new favorite: Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe. Fall-off-the-bone beef, rich tomato sauce, tender pappardelle, and a finishing shower of sharp Parmesan and fresh herbs — it’s the ultimate slow-cooked Italian feast for gatherings, date nights, or truly spectacular leftovers. Each step builds flavor, making every bite worthy of a celebration.

Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this dish, from the beefy short ribs to the bright pop of fresh parsley, plays an important role in layering flavor and texture. Don’t skip a thing — a simple lineup like this delivers the kind of hearty, slow-cooked goodness you’ll want to savor bite after bite.

Beef Short Ribs (2 ½ lbs, bone-in): Choose meaty, well-marbled ribs for that fall-apart tender texture and rich flavor.
Salt and Black Pepper: Generous seasoning is essential for deeply flavorful beef and balanced sauce.
Olive Oil (2 tablespoons): Searing the ribs in good olive oil creates deep caramelization that’s the foundation of the sauce.
Yellow Onion (1, diced): Brings sweet aromatics that round out the ragu’s base.
Carrots (2, peeled and diced): Add natural sweetness and lovely color to balance the rich beef.
Celery Stalks (2, diced): Classic for ragu, celery adds a savory undertone and subtle freshness.
Garlic (4 cloves, minced): Contributes warmth and deep, fragrant notes throughout the sauce.
Tomato Paste (2 tablespoons): Intensifies tomato flavor for a rich, concentrated base.
Dry Red Wine (1 cup): Deglazes the pot, lifting every bit of caramelized goodness into the sauce; don’t skip this!
Crushed Tomatoes (1, 28-ounce can): Forms the saucy soul of the ragu and ties all the flavors together.
Beef Broth (1 cup): Adds more savory depth and moisture for perfect braising.
Fresh Thyme (2 sprigs): Aromatic thyme adds earthy, herbal notes that compliment the beef.
Fresh Rosemary (2 sprigs): Infuses the sauce with signature Italian fragrance and flavor.
Bay Leaf (1): One leaf is enough to give a mild background complexity to the sauce.
Pappardelle or Tagliatelle Pasta (12 ounces): Broad, chewy noodles are ideal for catching the chunky ragu — fresh or dried both work well.
Parmesan Cheese (grated, for serving): A nutty, salty finish that makes each bite sing.
Chopped Parsley (for serving): Lively color and freshness to brighten the final plate.

How to Make Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe

Step 1: Sear the Short Ribs

Start by generously seasoning your short ribs all over with salt and freshly ground black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high. Once shimmering, add the ribs and sear on all sides until deeply caramelized — about 8 to 10 minutes total. Don’t rush this step! The browned crust brings a ton of savory flavor to the ragu. Transfer the ribs to a plate and set aside.

Step 2: Build the Flavor Base

In the same pot, toss in your diced onion, carrots, and celery. Cook for about 5 to 6 minutes, stirring occasionally, until softened and fragrant. Next, add the minced garlic and sauté for another minute. Stir in tomato paste and let it cook for 2 minutes, letting the paste darken and deepen in flavor — this step is your shortcut to robust, slow-cooked taste in a fraction of the time.

Step 3: Deglaze and Simmer

Pour in the dry red wine, using a wooden spoon to scrape up any browned bits clinging to the bottom of your pot. Let the wine bubble and reduce for about 5 minutes, concentrating those complex notes. Add the crushed tomatoes, beef broth, thyme, rosemary, and bay leaf, stirring to combine.

Step 4: Braise the Short Ribs

Return the seared short ribs and any accumulated juices to the pot, nestling them so they’re mostly submerged in sauce. Bring everything up to a gentle simmer, then cover and transfer to a preheated oven at 325°F (163°C). Let it braise for 2 and a half to 3 hours, until the ribs are meltingly tender and falling off the bone. Your kitchen will smell absolutely dreamy as anticipation builds!

Step 5: Shred the Beef and Thicken the Sauce

Carefully remove the short ribs from the pot and place them on a cutting board. Use forks (or your fingers, once cooled a bit) to shred the meat, discarding bones and any big bits of fat. Return the shredded beef to the sauce. Fish out the herb stems and bay leaf, then simmer uncovered for another 15 to 20 minutes. This thickens the ragu to glossy, hearty perfection — if you want a smoother sauce, use an immersion blender before adding the meat back in.

Step 6: Cook the Pasta and Serve

While the ragu is thickening, bring a big pot of salted water to a boil. Cook your pappardelle or tagliatelle until just al dente, then drain, reserving a cup of pasta water. Toss the noodles directly in the pot of ragu, along with a splash of pasta water if needed to help the sauce coat every strand. Serve immediately, piled high and topped generously with grated Parmesan and a sprinkle of chopped parsley — the grand finale for this Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe.

How to Serve Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe

Garnishes

Elevate your pasta by showering each serving with plenty of freshly grated Parmesan cheese and a scattering of vibrant chopped parsley. The cheese melts into ribbons of sauce and beef, while the parsley adds a lovely subtle brightness that cuts through the richness. For a final touch, add an extra grind of black pepper or a drizzle of high-quality olive oil just before serving.

Side Dishes

Pair this ragu with a crusty Italian loaf for mopping up all the luscious sauce — it’s practically mandatory. A crisp green salad tossed in a simple vinaigrette makes a refreshing contrast to the rich pasta. Roasted root vegetables or garlicky sautéed greens are also wonderful alongside, rounding out a cozy, well-balanced meal.

Creative Ways to Present

Want to wow your guests? Twirl the pasta into shallow bowls and add a spectacular nest of ragu on top. Serve in a large, rustic platter at the center of the table so everyone can help themselves, family-style. For a fun twist, transform leftovers into a baked pasta by layering in a casserole dish, topping with Parm, and broiling until golden and bubbling.

Make Ahead and Storage

Storing Leftovers

Store any leftover Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe in airtight containers in the refrigerator for up to four days. The flavors develop beautifully overnight, making tomorrow’s meal even more incredible than today’s. Be sure to separate the pasta and ragu (if possible) to avoid soggy noodles.

Freezing

This ragu sauce is a freezer’s best friend. Simply cool completely, transfer to airtight containers or freezer bags, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor. Freeze the sauce separately from pasta for the most delicious results.

Reheating

To reheat, place the ragu in a pot over low heat, adding a splash of beef broth or water to loosen if needed. Pasta can be rewarmed quickly in simmering water, or tossed with a little olive oil in a skillet until heated through. Top with fresh Parmesan and parsley to bring it all back to life.

FAQs

Can I make Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe in advance?

Absolutely! In fact, it tastes even better the next day as the flavors have time to meld. Make the ragu, cool, and store in the fridge. When ready to serve, just reheat the sauce, cook fresh pasta, and finish with cheese and parsley.

Is there a wine you recommend for both cooking and serving?

Choose a dry red wine you enjoy drinking. An Italian Chianti, Sangiovese, or a robust Cabernet Sauvignon all work beautifully in the sauce and alongside your finished dish at the table.

How can I make this gluten-free?

It’s easy! Swap the traditional pappardelle or tagliatelle with your favorite gluten-free wide noodle or pasta shape. The ragu itself contains no gluten, so you’ll enjoy all the saucy goodness without worry.

Can this be made in a slow cooker or pressure cooker?

Definitely. Sear the ribs and sauté veggies on the stovetop for maximum flavor, then transfer everything to a slow cooker and cook on low for 8 hours, or use a pressure cooker to reduce the braising time dramatically. Either way, the essence of Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe shines through.

What if I can’t find short ribs?

If short ribs aren’t available, chuck roast or even beef shank are great substitutes. Just be sure to select a well-marbled cut for rich, tender results.

Final Thoughts

There’s nothing quite like the magic of Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe — a true showstopper that brings people together around the table. Every bite is pure comfort and celebration. Gather your ingredients, carve out a cozy afternoon, and treat yourself and your loved ones to this unforgettable dish. You’ll want to make it again and again!

Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 3 hours 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this Braised Short Rib Ragu Pasta, where tender beef short ribs are braised to perfection in a savory tomato-based sauce, served over pappardelle pasta and garnished with Parmesan and parsley.

Ingredients

Scale

Short Ribs:

2 ½ pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil

Ragu:

1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 cup beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

To Serve:

12 ounces pappardelle or tagliatelle pasta
Grated Parmesan cheese and chopped parsley

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Instructions

Prepare the Short Ribs: Season short ribs with salt and pepper. Sear in a Dutch oven until browned. Set aside.
Make the Ragu: Saute onion, carrots, and celery. Add garlic, tomato paste, and wine. Stir in tomatoes, broth, herbs, and ribs. Braise in the oven.
Shred the Meat: Remove ribs, shred meat, and return to the sauce. Simmer to thicken.
Prepare the Pasta: Cook pasta al dente, then toss with the ragu.
Serve: Top pasta with Parmesan and parsley. Enjoy!