Growing up, Braised Short Rib Ragu Pasta was always a special occasion dish in our household. My mom would spend hours in the kitchen, meticulously browning the short ribs and simmering the rich, flavorful sauce to perfection. The aroma that would fill the house was just mouthwatering – I can still smell it now. Whenever she’d announce that she was making Braised Short Rib Ragu Pasta for dinner, my siblings and I would get so excited. We’d set the table with our nicest plates and napkins, eagerly awaiting the moment we could dive into that hearty, saucy pasta.
To this day, that Braised Short Rib Ragu Pasta recipe remains one of my all-time favorite comfort foods. There’s just something about the meltingly tender short ribs, the silky-smooth tomato sauce, and the perfectly al dente pasta that makes it such a soul-satisfying dish. I’ve tried variations of it over the years, but I always come back to my mom’s original recipe. It’s simply the best.
Why This Braised Short Rib Ragu Pasta Recipe Will Become Your Go-To
The Secret Behind Perfect Braised Short Rib Ragu Pasta
The secret to this Braised Short Rib Ragu Pasta recipe lies in the slow, careful cooking process. By braising the short ribs low and slow, you end up with meat that literally falls off the bone with the slightest touch. And the sauce? It simmers for hours, allowing all the rich, savory flavors to meld together into something truly exceptional. Trust me, your taste buds will be dancing with joy after just one bite of this dish.
Essential Ingredients You’ll Need
- Beef short ribs: The star of the show! Look for bone-in short ribs with good marbling for maximum tenderness.
- Onion, carrots, celery: The holy trinity of flavor-boosting aromatics.
- Red wine: Adds depth and complexity to the sauce.
- Tomato paste and canned crushed tomatoes: The base of the delectable Braised Short Rib Ragu.
- Fresh herbs: Parsley, thyme, and bay leaves lend their signature fragrance.
- Pasta: I prefer a long, hearty noodle like pappardelle or rigatoni to soak up all that luscious ragu.
Step-by-Step Braised Short Rib Ragu Pasta Instructions
Preparing Your Braised Short Rib Ragu Pasta
This Braised Short Rib Ragu Pasta is a labor of love, but I promise it’s worth every minute. The total cooking time is around 3-4 hours, but the majority of that is hands-off simmering. You’ll need a large Dutch oven or heavy-bottomed pot to get the job done.
1- Start by generously seasoning the short ribs all over with salt and pepper. In your Dutch oven, sear the ribs over high heat until they’re nicely browned on all sides. This will develop tons of flavor.
2- Next, add the chopped onion, carrots, and celery to the pot. Sauté until the veggies are softened and fragrant, about 5-7 minutes. Deglaze the pan with a splash of red wine, scraping up any browned bits from the bottom.
3- Pour in the tomato paste and canned crushed tomatoes, then toss in the fresh thyme, parsley, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let the Braised Short Rib Ragu gently simmer for 2-3 hours, until the meat is fall-off-the-bone tender.
4- Once the short ribs are cooked through, use a pair of tongs to carefully remove them from the sauce. Shred the meat off the bones and add it back to the pot, discarding the bones. Taste the ragu and adjust the seasoning with salt and pepper as needed.
5- Meanwhile, cook your pasta of choice according to package instructions until al dente. Drain the pasta and toss it directly with the hot Braised Short Rib Ragu.
6- Serve the Braised Short Rib Ragu Pasta immediately, garnished with extra fresh parsley if desired. Pair it with a glass of bold red wine for the ultimate cozy, comforting meal.
Pro Tips for Success
- Searing the short ribs is crucial for building deep, complex flavors in the ragu. Don’t skip this step!
- Be patient and let the ragu simmer low and slow. The longer it cooks, the more tender and flavorful the meat will become.
- Taste the sauce periodically and adjust the seasoning as needed. The flavors should be well-balanced and vibrant.
- Don’t overcook the pasta – you want it to have a nice bite to contrast with the silky ragu.
Serving and Storing Your Braised Short Rib Ragu Pasta
Perfect Pairings for Braised Short Rib Ragu Pasta
This Braised Short Rib Ragu Pasta is a hearty, comforting dish that pairs beautifully with a bold red wine, like a Cabernet Sauvignon or Malbec. For sides, I love serving it with a simple green salad and some crusty garlic bread for sopping up every last bit of that delectable sauce.
Storage and Make-Ahead Tips
Leftovers of this Braised Short Rib Ragu Pasta will keep in the fridge for up to 5 days. It also freezes exceptionally well for longer storage. Just let the ragu cool completely, then transfer it to an airtight container or freezer bag. When ready to enjoy, thaw it in the fridge overnight and reheat gently on the stovetop until hot.
For a make-ahead meal, you can prepare the ragu up to 3 days in advance. Store it separately from the cooked pasta, then simply toss them together and reheat when you’re ready to serve.
Variations and Dietary Adaptations for Braised Short Rib Ragu Pasta
Creative Braised Short Rib Ragu Pasta Variations
While this classic Braised Short Rib Ragu Pasta is hard to beat, there are plenty of ways to put your own spin on it. Try using different pasta shapes, like rigatoni or pappardelle. You could also swap in beef chuck roast or oxtail for the short ribs. For a seasonal twist, add roasted winter vegetables like butternut squash or parsnips to the ragu.
Making Braised Short Rib Ragu Pasta Diet-Friendly
To make this dish gluten-free, simply serve the Braised Short Rib Ragu over gluten-free pasta or zucchini noodles. For a low-carb version, skip the pasta altogether and serve the ragu over roasted spaghetti squash or cauliflower rice. And for a dairy-free option, omit the Parmesan cheese garnish.
Frequently Asked Questions
Q: Can I use boneless short ribs instead of bone-in?
A: Absolutely! Boneless short ribs will work just fine in this recipe. The cooking time may be slightly shorter since there’s no bone to contend with.
Q: How long does the Braised Short Rib Ragu take to make?
A: The total hands-on time for this recipe is around 1 hour. But the ragu needs to simmer for 2-3 hours to achieve that perfect, fall-apart texture. Plan for 3-4 hours of total cooking time.
Q: Can I make the Braised Short Rib Ragu ahead of time?
A: Yes, the ragu actually benefits from being made a day or two in advance. The flavors will meld and deepen the longer it sits. Just reheat it gently on the stovetop when ready to serve.
Q: How many people does this Braised Short Rib Ragu Pasta recipe serve?
A: This recipe will serve 4-6 people, depending on portion sizes. It makes a generous amount of ragu that coats the pasta nicely.
Q: What if my Braised Short Rib Ragu comes out too thin?
A: If the sauce seems a bit watery, simply let it simmer uncovered for 10-15 minutes to allow some of the liquid to evaporate and thicken up. You can also make a cornstarch slurry to stir in and quickly thicken the ragu.
Braised Short Rib Ragu Pasta
- Total Time: 210
- Yield: 6
Description
Indulge in the ultimate comfort food with this Braised Short Rib Ragu Pasta recipe. Tender beef short ribs are simmered to perfection in a rich, tomato-based sauce, then tossed with al dente pasta for a truly satisfying and flavorful dish.
Ingredients
– 3 lbs beef short ribs
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup red wine
– 2 sprigs fresh thyme
– 1 bay leaf
– Salt and pepper to taste
– 1 lb penne pasta
– Grated Parmesan cheese, for serving
– Chopped fresh parsley, for serving
Instructions
1. – Season the short ribs with salt and pepper.
2. – Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side.
3. – Remove the short ribs from the pot and set aside. Reduce the heat to medium, add the onion and garlic, and sauté until softened, about 5 minutes.
4. – Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. – Add the crushed tomatoes, thyme, and bay leaf. Return the short ribs to the pot and bring the mixture to a simmer.
6. – Cover the pot and transfer to the oven. Braise the short ribs for 2-3 hours, or until the meat is very tender and falling off the bone.
7. – Remove the pot from the oven and let the short ribs cool slightly. Shred the meat from the bones and return it to the sauce.
8. – Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente.
9. – Drain the pasta and add it to the pot with the braised short rib ragu. Toss to combine.
10. – Serve the Braised Short Rib Ragu Pasta hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Notes
– For a richer sauce, you can add a splash of heavy cream or a tablespoon of butter at the end.
– Try different types of pasta, such as rigatoni or tagliatelle, for variety.
– This dish freezes well, so you can make a large batch and enjoy it later.
- Prep Time: 30
- Cook Time: 180
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Conclusion
This Braised Short Rib Ragu Pasta is the ultimate comfort food in my opinion. The rich, flavorful sauce paired with the tender, melt-in-your-mouth short ribs and perfectly cooked pasta is just unbeatable. I hope you’ll give this recipe a try and experience the joy of this dish for yourself. It’s sure to become a new family favorite! Let me know if you have any other questions – I’m always happy to help. Enjoy!
