Slow Braised Beef Short Rib Ragu Sauce is rich and savory pairs perfectly with your pasta of choice!
This Italian meat-based recipe is known for its robust flavors and comforting aromas. It’s a versatile sauce that pairs perfectly with various pasta shapes, while simultaneously being an easy recipe to make at home!
My boyfriend’s desire to create something with the short ribs that we had in our fridge, and the spontaneity of a delicious dinner at home created the ultimate dinner thanks to this savory Ragu sauce with Campanelle!
Prep Time: 25 minutes
Cook Time: 3 hours
Total: 3 ½ hours
Yield: Serves 10-12
Ingredients:
- 4 lbs Beef Short Ribs (with bone is preferred)
- 3 Tbsp Olive Oil divided
- 3 Large Carrots (peeled & diced)
- 1 Large Onion (finely diced)
- 1 Stalk Celery (finely diced)
- 6 Garlic Cloves (grated or finely diced)
- 6 oz Tomato Paste
- 1 cup dry robust Red Wine (wine you would drink)
- 14 oz Crushed Tomatoes (Marzano Tomatoes Preferred)
- 6 Sprigs Thyme
- 14 oz Crushed Tomatoes (Marzano Tomatoes Preferred)
- 2 cups Low Sodium Beef Stock/Broth
- Kosher Salt & Back Pepper to Season
- Parmesan Cheese for garnish
- Chopped Parsley for garnish
- 1 pound box of your choice pasta (we used Flour & Water Campanelle)
Directions:
Brown the Short Ribs: In a large pot, heat olive oil over medium-high heat. Add short ribs, season with salt and pepper, and brown on both sides until deeply caramelized. Remove and set aside.
Caramelize your Veggies: In the same pot, add the chopped onion, carrots, and celery. Sauté over medium heat until the vegetables are caramelized and softened about 8-12 minutes.
Add Aromatics and Deglaze: Add the minced garlic and tomato paste to the pot. Stir well and cook to let the flavors bloom. Add in the crushed tomatoes, red wine, and beef broth scraping the bottom of the pot to deglaze and release any browned bits.
Build & Simmer Short Rib Ragu: Return the browned short ribs to the pot, adding a chunk of parmesan, and herbs. Stir everything together, ensuring the short ribs are submerged in the sauce. Cover the pot and simmer over low heat for 3 hours until the short ribs are tender and the flavors have melded together.
Finish Ragu: Remove the short ribs from the pot and discard the bones. Shred the meat using two forks and return it to the pot. Stir the meat into the ragu, allowing it to absorb the flavors.
Boil Pasta till Al Dente: In a separate pot, bring water to a boil and cook the pasta until al dente. Drain the pasta and set aside.
Combine & Serve: Add the cooked pasta to the pot with the ragu sauce. Toss gently to combine, ensuring the pasta is well-coated with the rich sauce.
Garnish: Garnish each serving with grated Parmesan cheese and chopped fresh parsley.
Enjoy this hearty and flavorful short rib ragu pasta with family and friends. It’s a satisfying dish that will leave everyone craving seconds. Bon Appétit!
Check out the YouTube video below for more Ragu fun!
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