Description
This delicious braised Beef Short Rib Ragu is the ultimate comfort food. Short ribs are slowly simmered in a flavorful ragu sauce until tender and then served over perfectly cooked pasta. This ragu recipe tastes restaurant quality and is perfect for both a cozy weeknight dinner or special occasion.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- salt and pepper
- 4 pounds bone-in short ribs
- 1/2 cup balsamic vinegar
- 3 carrots, diced
- 2 stalks celery, diced
- 1 yellow onion
- 8 cloves garlic, minced or crushed
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 parmesan rind
- 6 sprigs thyme, bundled
- 2 dried bay leaves
- 28 oz crushed tomatoes
- 2 cups beef broth
- rigatoni pasta, for serving
- chopped parsley, for serving
- pecorino romano, for serving
Instructions
- Heat large dutch oven over medium-high heat.
- Liberally season short ribs with salt and pepper.
- Sear short ribs 3-5 minutes per side until they develop a deep golden crust. Remove from the pot.
- Lower the heat and add balsamic vinegar to deglaze pan.
- Add carrot, celery, onion, and garlic and sauté for 3-5 minutes until the onion starts to become translucent.
- Stir in tomato paste and oregano until well combined.
- Add the parmesan rind, crushed tomatoes, bundled thyme, bay leaves, and beef broth and stir until well combined. Add the short ribs back to the pot. Bring to a boil, then lower heat to a simmer, and cover. Let the short ribs simmer for 2-3 hours until the meat is tender.
- Remove the short ribs from the sauce. Remove the meat from the bones, discard the bones, bay leaves, and thyme, and use two forks to shred the meat. Return the meat to the sauce and stir until well combined.
- Serve the ragu over rigatoni with grated cheese and chopped parsley.
