Braised Short Rib Ragu Pasta
Braised Short Rib Ragu Pasta is a hearty and flavorful dish that is sure to impress your taste buds. The slow-cooked short ribs combined with a rich tomato-based sauce create a comforting and satisfying meal that is perfect for a cozy night in or a special occasion.
With a perfect balance of tender meat, savory sauce, and al dente pasta, this dish offers a symphony of flavors and textures that will leave you craving more. Whether you are a pasta lover, a meat enthusiast, or simply someone who appreciates a good homemade meal, Braised Short Rib Ragu Pasta is a recipe worth trying.
Recipe Quick Facts
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 4-6
Difficulty Level: Medium
Cuisine Type: Italian
Course: Dinner
Dietary Labels: None
Why You’ll Love This Recipe
– The slow cooking process enhances the flavors of the short ribs, creating a melt-in-your-mouth experience
– The sauce is packed with herbs and spices, adding depth and complexity to the dish
– This recipe is perfect for a cozy night at home or for entertaining guests with a gourmet meal
Ingredients
For the Braised Short Ribs:
– 2 lbs beef short ribs
– 2 tbsp olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 can crushed tomatoes
– 2 cups beef broth
– Salt and pepper to taste
For the Pasta:
– 1 lb pappardelle pasta
– Salt for pasta water
Equipment Needed
– Dutch oven or heavy-bottomed pot
– Wooden spoon
– Pasta pot
– Tongs
Step-by-Step Instructions
1. Season the short ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides and set aside.
2. In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook until fragrant.
3. Deglaze the pot with red wine, scraping up any browned bits. Add crushed tomatoes and beef broth. Return the short ribs to the pot.
4. Cover and simmer on low heat for 2-3 hours until the meat is tender and falling off the bone.
5. Meanwhile, cook the pappardelle pasta according to package instructions. Drain and set aside.
6. Shred the braised short ribs and mix them back into the sauce. Serve the ragu over the pappardelle pasta.
Pro Tips for Success
– Allow enough time for the short ribs to braise slowly for the best results
– Use a good quality red wine for added depth of flavor in the sauce
– Don’t skimp on the fresh herbs like parsley and basil for a burst of freshness
Substitutions & Variations
– For a lighter version, substitute beef short ribs with boneless beef chuck
– Add a kick of heat by including red pepper flakes in the sauce
– Serve the ragu over creamy polenta instead of pasta for a different twist
Storage & Make-Ahead Tips
Room Temperature: The ragu can be kept at room temperature for up to 2 hours
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheat: Gently reheat the ragu on the stovetop over low heat until warmed through
Make Ahead: The ragu can be prepared a day in advance and reheated before serving
Serving Suggestions
– Pair this dish with a bold red wine like a Chianti or Barolo
– Serve the Braised Short Rib Ragu Pasta with a side of garlic bread for mopping up the delicious sauce
– Top each serving with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a finishing touch
Nutrition Information (Per Serving)
Calories: 650 | Protein: 32g | Carbohydrates: 45g | Fat: 36g | Fiber: 4g | Sugar: 6g | Sodium: 780mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the ragu ahead of time and reheat it before serving.
2. Can I use a different type of pasta?
Certainly, feel free to use your favorite pasta shape with this ragu.
3. Can I freeze the leftovers?
The ragu freezes well for up to 3 months in a freezer-safe container.
4. What can I substitute for red wine?
You can use beef broth as a substitute for red wine in this recipe.
5. How long does it take to cook the short ribs?
The short ribs need to braise for 2-3 hours until they are fork-tender.
6. Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker for even more convenience.
Recipe Notes
Braised Short Rib Ragu Pasta is a classic Italian dish that is perfect for a comforting family dinner or a special gathering with friends. The slow cooking process allows the flavors to meld together beautifully, creating a dish that is rich, savory, and incredibly satisfying. Enjoy this delicious pasta dish with a glass of your favorite wine and good company for a memorable dining experience.
Braised Short Rib Ragu Pasta
Braised Short Rib Ragu Pasta is a hearty and flavorful Italian dish featuring slow-cooked short ribs in a rich tomato-based sauce served over pappardelle pasta.
Ingredients
-
2 lbs beef short ribs
-
2 tbsp olive oil
-
1 onion, chopped
-
2 carrots, chopped
-
2 celery stalks, chopped
-
3 cloves garlic, minced
-
1 cup red wine
-
1 can crushed tomatoes
-
2 cups beef broth
-
Salt and pepper to taste
-
1 lb pappardelle pasta
-
Salt for pasta water
Directions
-
Season the short ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides and set aside.
-
In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook until fragrant.
-
Deglaze the pot with red wine, scraping up any browned bits. Add crushed tomatoes and beef broth. Return the short ribs to the pot.
-
Cover and simmer on low heat for 2-3 hours until the meat is tender and falling off the bone.
-
Meanwhile, cook the pappardelle pasta according to package instructions. Drain and set aside.
-
Shred the braised short ribs and mix them back into the sauce. Serve the ragu over the pappardelle pasta.
