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Beef Short Rib Ragu

A comforting and mouth-watering dish made with tender short ribs simmered in a rich sauce of red wine and tomatoes, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1400 grams beef short ribs (3 lbs)
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 sticks celery, finely diced
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 500 ml red wine (e.g., Chianti) Select a good quality wine for best flavor.
  • 800 grams whole tomatoes, hand crushed (2 x 400 gram cans)
  • 250 ml beef stock
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 leaves bay leaves
  • Salt to taste
  • Pepper to taste
  • Lemon zest for serving
  • Parmesan for serving
  • Chopped flat-leaf parsley for serving

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C).
  2. Pat the short ribs dry and season them well with salt and pepper.
  3. Heat 2 tablespoons of olive oil in two frying pans (or in batches) on medium-high heat. Sear the short ribs on all sides until they are golden brown. Set them aside.
  4. In an oven-proof casserole pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Gently fry the onion, carrot, and celery until soft, about 10 minutes.
  5. Lower the heat if necessary to prevent browning, then add garlic and cook for an additional 2 minutes.
  6. Stir in the tomato paste and cook for 2 more minutes.
Cooking
  1. Add the red wine and let it simmer gently for a few minutes.
  2. Add the crushed tomatoes and beef stock, bringing it to a simmer.
  3. Return the short ribs to the pot with bay leaves and herb sprigs, ensuring the beef is mostly covered with liquid. Add more stock if needed.
  4. Cover the pot and place it in the oven for 3 to 3.5 hours. Check at 3 hours; the meat should be tender and falling apart.
  5. Once ready, pull the meat out, discard the bones, and shred with two forks. Remove any big pieces of fat.
  6. Return the pulled meat to the pot and let it simmer gently while cooking the pasta.
  7. Combine the cooked pasta with the ragu and a splash of pasta water, allowing it to bubble for a few minutes.

Notes

Serve the Beef Short Rib Ragu over your favorite pasta, like tagliatelle or pappardelle. Top it with freshly grated lemon zest, chopped flat-leaf parsley, and a sprinkle of Parmesan cheese. This dish pairs nicely with a side salad and a slice of crusty bread to soak up the delicious sauce. For the best flavor, choose a good quality red wine. If you prefer a thicker sauce, simmer the ragu on the stovetop after removing the meat to reduce the liquid further.