Short Rib Ragu with Tagliatelle Recipe

Introduction

This Short Rib Ragu is a rich and comforting dish perfect for cozy dinners. Tender beef short ribs slowly simmered in a flavorful tomato sauce make an irresistible pairing with wide pasta. It’s a satisfying meal that’s well worth the wait.

Ingredients

• 2 lbs Beef short ribs, de-boned and cut into 2″ (5cm) cubes
• 2 tbsp Light olive oil (or vegetable or avocado oil)
• Kosher salt
• 1 cup White onion, finely diced
• ½ cup Celery, finely diced
• ½ cup Carrot, finely diced
• 4 Garlic cloves, finely minced
• 2 tbsp Tomato paste
• 1 cup Red wine
• 1 cup Broth (beef or chicken)
• 1 ¾ cup Crushed tomatoes (14oz can)
• Herb bundle (rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp Sherry or red wine vinegar
• Fresh cracked pepper to taste
• 1 lb Pasta (tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

Instructions

1. Step 1: Season the short ribs with kosher salt on all sides.
2. Step 2: Heat 2 tablespoons of oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides without crowding the pot, working in batches if necessary. Transfer the seared ribs to a plate. Remove excess grease from the pot, leaving no more than 2 tablespoons.
3. Step 3: Add the onion, celery, carrot, and garlic to the pot. Sauté for 3-4 minutes until the onion softens.
4. Step 4: Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for another 2-3 minutes.
5. Step 5: Deglaze the pot with red wine, scraping up all the browned bits from the bottom.
6. Step 6: Return the short ribs to the pot and add broth and crushed tomatoes.
7. Step 7: Add the herb bundle and bay leaves. Bring to a low simmer, cover with the lid slightly ajar, and cook for 2 to 2 ½ hours. Check occasionally to ensure the sauce doesn’t dry out; add broth or water if needed and adjust the heat to keep a gentle simmer.
8. Step 8: The ribs are done when fork tender and easily fall apart. If needed, continue cooking up to another 30 minutes for tenderness.
9. Step 9: Remove and discard the bay leaves and herb bundle. Shred the meat in the pot with tongs or forks. If bones are present, remove and discard them along with any cartilage.
10. Step 10: Taste and adjust seasoning. Stir in the vinegar. If the sauce is too thin, simmer uncovered for an additional 15-30 minutes to thicken.
11. Step 11: Cook the pasta according to package instructions. Serve the ragu over pasta and garnish with chopped parsley and grated Parmigiano Reggiano.

Tips & Variations

• For deeper flavor, sear the short ribs in batches to avoid steaming.
• Use a good quality red wine for richer taste and better deglazing.
• If you like a spicier ragu, add a pinch of red pepper flakes with the vegetables.
• Leftover ragu can be transformed into a delicious lasagna or baked pasta dish.
• Swap tagliatelle or pappardelle for any wide, flat pasta to catch the sauce well.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. It reheats well on the stove over low heat with a splash of water or broth to loosen the sauce. You can also freeze the ragu for up to 3 months; thaw overnight in the fridge before reheating gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in short ribs for this recipe?

Yes, you can use bone-in short ribs. Just be sure to remove the bones carefully after cooking and shred the meat thoroughly before serving.

What can I substitute for red wine in the ragu?

If you prefer not to use wine, substitute it with additional broth and a splash of balsamic vinegar or grape juice to maintain some acidity and depth of flavor.

Short Rib Ragu with Tagliatelle Recipe

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★★★★★

4.8 from 123 reviews

This rich and hearty Short Rib Ragu is a comforting Italian-inspired dish featuring tender, slow-simmered beef short ribs in a savory tomato and red wine sauce. Perfectly paired with wide pasta such as tagliatelle or pappardelle, this recipe delivers deep flavors through a long, gentle braise that makes the meat fall-apart tender. Garnished with Parmigiano Reggiano and fresh parsley, it’s an ideal meal for special dinners or cozy gatherings.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Short Ribs and Meat

• 2 lbs Beef short ribs (deboned, cut into 2″ (5cm) cubes)
• Kosher salt, to season
• Fresh cracked pepper, to taste

Vegetables and Aromatics

• 1 cup White onion (finely diced)
• ½ cup Celery (finely diced)
• ½ cup Carrot (finely diced)
• 4 Garlic cloves (finely minced)

Sauce Ingredients

• 2 tbsp Tomato paste
• 1 cup Red wine
• 1 cup Broth (beef or chicken)
• 1 ¾ cup Crushed tomatoes (14oz can)
• Herb bundle (rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp Sherry or red wine vinegar

Finishing & Serving

• 1 lb Pasta (tagliatelle or pappardelle)
• Chopped parsley, for garnish
• Grated Parmigiano Reggiano, for garnish
• Light olive oil (or vegetable or avocado oil) – 2 tbsp

Instructions

1. Season the short ribs: Generously season the beef short ribs with kosher salt on all sides to enhance flavor before cooking.
2. Sear the short ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches, ensuring not to crowd the pan. Sear on all sides until nicely browned. Transfer the ribs to a plate to rest. If excess grease has accumulated in the pot, remove some, leaving about 2 tablespoons behind.
3. Cook the vegetables: In the same pot, add the finely diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3-4 minutes until the onion softens and the mixture is fragrant.
4. Add tomato paste and seasonings: Stir in the tomato paste along with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper. Cook for another 2-3 minutes to deepen the flavor and caramelize the paste.
5. Deglaze with red wine: Pour in the red wine and scrape the bottom of the pot to release all the browned bits, which will add depth to the sauce.
6. Add short ribs and liquids: Return the seared short ribs to the pot. Pour in the broth and crushed tomatoes. Stir gently to combine.
7. Add herbs and simmer: Tie together rosemary, thyme, and parsley stems into a bundle. Add this herb bundle along with the bay leaves to the pot. Bring the mixture to a low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2 ½ hours. Check occasionally to add broth or water if the sauce reduces too much, and adjust heat to maintain a gentle simmer.
8. Check tenderness: The ribs are done when they are fork-tender and fall apart easily. If after 2 ½ hours they are not tender, continue simmering for an additional 30 minutes.
9. Shred the meat: Remove the bay leaves and herb bundle and discard. If using boneless ribs, shred the meat directly in the pot using tongs or forks. For bone-in ribs, carefully remove the bones before shredding the meat. Optional: remove cartilage for better texture.
10. Adjust seasoning and reduce sauce: Taste the sauce and adjust salt and pepper if needed. Stir in the sherry or red wine vinegar for brightness. If the sauce is too thin, continue simmering uncovered for 15-30 minutes until desired consistency is reached.
11. Cook pasta and serve: Prepare the pasta according to package instructions. Serve the ragu ladled over the pasta, garnished generously with grated Parmigiano Reggiano and chopped fresh parsley.

Notes

• Use any oil with a high smoke point if olive oil is unavailable – vegetable or avocado oil works well.
• Trim excess fat from the ribs if preferred to reduce greasiness.
• If boneless short ribs are not available, you can use bone-in; just ensure careful bone removal after cooking.
• Red wine enhances flavor but can be substituted with extra broth in a pinch.
• Herbs can be tied in cheesecloth if preferred to avoid fishing out stems later.
• Adjust the vinegar based on acidity preference to brighten the sauce at the end.
• Leftovers freeze well and can be reheated gently on the stovetop.

Keywords: short rib ragu, beef ragu, Italian ragu, braised short ribs, tagliatelle ragu, slow cooked beef sauce, comfort food, pasta sauce