Growing up in my Italian-American family, Braised Short Rib Ragu Pasta was always the ultimate comfort food. I can still remember the aroma of the rich, meaty sauce simmering on the stove for hours, filling the entire house with its tantalizing scent. It’s a dish that instantly transports me back to my grandmother’s kitchen, where she would lovingly stir the bubbling pot, adding a splash of red wine or a pinch of fresh herbs.
Braised Short Rib Ragu Pasta was the centerpiece of countless family gatherings, whether it was a lazy Sunday supper or a special occasion. There was just something so special about that perfectly al dente pasta, coated in the deep, complex flavors of the slow-cooked ragu. It’s the kind of meal that warms your soul and fills your belly, leaving you feeling nourished and satisfied.
Why This Braised Short Rib Ragu Pasta Recipe Will Become Your Go-To
The Secret Behind Perfect Braised Short Rib Ragu Pasta
What sets this Braised Short Rib Ragu Pasta recipe apart is the attention to detail and the time-honored techniques used to create the ultimate comfort food masterpiece. The key lies in the slow-braising of the short ribs, which transforms the tough, inexpensive cut of meat into a meltingly tender, flavorful base for the ragu. By searing the ribs first to develop a caramelized crust, then letting them simmer gently in a blend of aromatics and red wine, the flavors meld together in a way that’s simply irresistible.
Essential Ingredients You’ll Need
- Beef short ribs: The star of the show, these ribs become the foundation of the rich, meaty ragu.
- Onions, carrots, and celery: The classic Italian soffritto that adds depth and complexity to the sauce.
- Garlic: Minced or grated, garlic provides a pungent backbone to the ragu.
- Red wine: A splash of bold, dry red wine helps to deglaze the pan and adds a sophisticated note to the sauce.
- Crushed tomatoes: The backbone of the ragu, providing body and acidity to balance the richness.
- Herbs: A combination of fresh thyme, rosemary, and bay leaves lend aromatic complexity.
- Pasta: Choose a short, sturdy pasta shape like pappardelle or rigatoni to stand up to the hearty 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 the time and effort are well worth it. The hands-on prep time is relatively short, but the slow-braising of the short ribs takes several hours, so it’s the perfect dish to make on a leisurely weekend when you can let the flavors develop. You’ll need a heavy-bottomed Dutch oven or large braising pan, as well as some basic kitchen tools like a sharp knife, cutting board, and wooden spoon.
1- Season the short ribs generously with salt and pepper, then sear them in a hot pan to develop a nice, caramelized crust on all sides.
2- Add the aromatic vegetables (onions, carrots, and celery) to the pan and cook until softened and fragrant, then deglaze with a splash of red wine.
3- Nestle the seared short ribs back into the pan, then pour in the crushed tomatoes and enough beef broth to nearly submerge the meat.
4- Tuck in the fresh herbs and bring the mixture to a gentle simmer, then cover and transfer to the oven to braise for 3-4 hours, until the meat is fork-tender.
5- Once the short ribs are cooked, remove them from the sauce and use two forks to shred the meat into bite-sized pieces.
6- Toss the shredded meat back into the thickened ragu sauce, then serve the Braised Short Rib Ragu over your favorite pasta, garnished with freshly grated Parmesan and a sprinkle of chopped parsley.
Pro Tips for Success
To ensure your Braised Short Rib Ragu Pasta turns out perfectly, be sure to sear the meat thoroughly before braising to build a robust, meaty flavor. Additionally, don’t be tempted to rush the long, slow cooking process – the key to exceptional ragu is allowing the flavors to meld and the meat to become meltingly tender. And when it comes to the pasta, be sure to cook it al dente so it can stand up to the hearty sauce.
Serving and Storing Your Braised Short Rib Ragu Pasta
Perfect Pairings for Braised Short Rib Ragu Pasta
This Braised Short Rib Ragu Pasta is the ultimate in comfort food, so it pairs beautifully with a simple green salad dressed in a bright, acidic vinaiette to cut through the richness of the dish. A crusty loaf of garlic bread is also a must-have for sopping up every last drop of that flavorful sauce. And of course, a bold, full-bodied red wine like a Cabernet Sauvignon or Chianti is the perfect pairing to complement the flavors of the Braised Short Rib Ragu Pasta.
Storage and Make-Ahead Tips
One of the best things about this Braised Short Rib Ragu Pasta is that it actually gets better over time, as the flavors have a chance to further meld and develop. You can make the ragu up to 3 days in advance and store it in the refrigerator, then simply reheat it and toss with freshly cooked pasta when you’re ready to serve. The ragu also freezes beautifully for up to 3 months, so you can always have a stash on hand for a quick and comforting meal.
Variations and Dietary Adaptations for Braised Short Rib Ragu Pasta
Creative Braised Short Rib Ragu Pasta Variations
While the classic Braised Short Rib Ragu Pasta is hard to beat, there are plenty of ways to put your own spin on this beloved dish. Try swapping out the short ribs for oxtail or beef cheeks for a different texture and flavor profile. You could also experiment with different herbs and spices, like adding a touch of fennel seed or a pinch of crushed red pepper flakes. And for a seasonal twist, you could incorporate roasted vegetables like butternut squash or eggplant into the ragu.
Making Braised Short Rib Ragu Pasta Diet-Friendly
For those following a gluten-free diet, you can easily adapt this Braised Short Rib Ragu Pasta by serving it over gluten-free pasta or even zucchini noodles. And for a lower-carb version, you could serve the ragu over spaghetti squash or cauliflower rice. Vegans and vegetarians can get in on the Braised Short Rib Ragu Pasta action too, by substituting the short ribs with hearty mushrooms or lentils for a deeply satisfying meatless meal.
Frequently Asked Questions
Q: Can I use a different cut of beef instead of short ribs?
A: Absolutely! While short ribs are the traditional choice for this Braised Short Rib Ragu Pasta, you can certainly use other tough, inexpensive cuts of beef like chuck roast or brisket. Just be sure to adjust the cooking time accordingly, as these cuts may require a bit more time in the oven to become meltingly tender.
Q: How long do I need to braise the short ribs?
A: The key to perfectly tender short ribs is to braise them low and slow, for around 3-4 hours. This long, gentle cooking process allows the connective tissue to break down, resulting in meat that practically falls off the bone.
Q: Can I make the ragu ahead of time?
A: Yes, one of the best things about this Braised Short Rib Ragu Pasta is that the flavors only improve over time. You can make the ragu up to 3 days in advance and store it in the refrigerator, then simply reheat it and toss with freshly cooked pasta when you’re ready to serve.
Q: How do I know when the short ribs are cooked through?
A: The short ribs are done when they are fork-tender and easily shred apart. You’ll know they’re ready when you can insert a fork into the meat and it slides out with minimal resistance.
Q: What if my ragu is too thin or watery?
A: If your Braised Short Rib Ragu Pasta sauce is a bit thinner than you’d like, you can simmer it uncovered for 10-15 minutes to allow some of the excess liquid to evaporate and the sauce to thicken up. Alternatively, you can make a slurry with a tablespoon of cornstarch and a splash of water, then stir it into the ragu to help it reach the desired consistency.
Braised Short Rib Ragu Pasta
- Total Time: 170
- Yield: 6
Description
Braised Short Rib Ragu Pasta is a rich, flavor-packed comfort food dish that’s perfect for busy weeknights. Tender, fall-apart short ribs are simmered in a luscious tomato-based sauce, then tossed with perfectly cooked pasta for a satisfying and indulgent meal.
Ingredients
– 3 lbs boneless beef short ribs, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 4 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 lb pappardelle or tagliatelle pasta
– Freshly grated Parmesan cheese, for serving
Instructions
1. Preheat oven to 325°F.
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer the short ribs to a plate.
4. Reduce the heat to medium, add the onion to the pot, and cook for 5 minutes, stirring occasionally, until softened.
5. Add the garlic and cook for 1 minute, until fragrant.
6. Pour in the crushed tomatoes and beef broth. Add the bay leaves and thyme. Bring the mixture to a simmer.
7. Return the seared short ribs and any accumulated juices to the pot. Cover and transfer to the preheated oven.
8. Braise the short ribs in the oven for 2-2.5 hours, or until the meat is very tender and falling apart.
9. Remove the pot from the oven and transfer the short ribs to a cutting board. Shred the meat using two forks.
10. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and return it to the pot.
11. Add the shredded short rib meat and the braising liquid to the pasta. Toss to combine.
12. Serve the braised short rib ragu pasta hot, garnished with freshly grated Parmesan cheese.
Notes
– For a thicker ragu, simmer the sauce uncovered for 10-15 minutes after shredding the meat.
– Substitute other pasta shapes like penne or rigatoni if desired.
– Freeze leftover ragu in an airtight container for up to 3 months.
- Prep Time: 20
- Cook Time: 150
- Category: Main Course
- Method: Braise
- Cuisine: Italian
Conclusion
Braised Short Rib Ragu Pasta is the ultimate in comfort food, a dish that’s sure to warm your soul and satisfy your taste buds. With its tender, flavorful meat, rich and velvety sauce, and perfectly al dente pasta, it’s a meal that’s worth the time and effort to prepare. I hope this recipe inspires you to slow down, savor the process, and create your own family memories around this beloved Italian-American classic. Don’t be afraid to get creative and make it your own – I can’t wait to hear how your Braised Short Rib Ragu Pasta turns out! Let me know in the comments below.
