The aroma of simmering beef envelops my kitchen, instantly transporting me to a cozy Italian bistro where every bite feels like a warm hug. Today, I’m thrilled to share my recipe for Braised Short Rib Ragu Pasta, a sumptuous comfort food that champions the magic of slow cooking. This dish brings together melt-in-your-mouth short ribs bathed in a rich ragu, enhanced by the complexity of red wine and fragrant herbs. Not only is it hearty and satisfying, but it also locks in all the flavors with minimal fuss, making it perfect for family gatherings or weeknight dinners. Whether you’re a seasoned chef or a curious beginner, you’ll find joy in crafting a meal that’s both elegant and approachable. Would you like to embrace the homely warmth of this traditional ragu and elevate your pasta game? Let’s dive into the rich tapestry of this recipe together!
Why is this ragu a must-try?
Unparalleled Flavor: The combination of slow-braised short ribs with rich red wine creates a deeply satisfying taste that’s simply irresistible.
Hearty Comfort: Perfect for a cozy family night, this dish encapsulates the essence of comfort food with every bite.
Simplicity & Elegance: While the flavors are complex, the cooking process is straightforward, making it achievable for both novice cooks and seasoned chefs.
Versatile Pairings: Serve this ragu with crusty bread or alongside a fresh green salad, just like with my Garlic Butter Pasta or Street Corn Pasta for a delightful meal.
Make-Ahead Magic: The flavors actually improve when made ahead of time, making it an ideal candidate for meal prep or family gatherings.
Crowd Pleaser: Whether it’s a weeknight dinner or a special occasion, this ragu will impress everyone at the table!
Braised Short Rib Ragu Pasta Ingredients
For the Ragu
• Beef Short Ribs – These tender cuts create a rich flavor; substitute with chuck roast if unavailable.
• Olive Oil – Essential for browning the meat and sautéing veggies; feel free to use vegetable oil if preferred.
• Onion – Adds a touch of sweetness; any mild onion (like sweet onion) will do nicely.
• Carrots – Contributes natural sweetness and texture; parsnips can be used for a different flavor twist.
• Celery – Essential for aromatic flavoring; fennel is a fragrant substitute for a unique flavor.
• Garlic – A must for enhancing flavors; fresh garlic is best, but powdered garlic works in a pinch.
• Red Wine (Chianti) – Brings depth and richness; a full-bodied wine is ideal or use beef broth to omit.
• Crushed Tomatoes – Forms the savory base of the sauce; diced tomatoes are a fine alternative.
• Beef Broth – Adds depth; low-sodium broth helps control the saltiness of the dish.
• Tomato Paste – Intensifies the tomato flavor; additional crushed tomatoes can substitute if needed.
• Dried Oregano and Thyme – Bring fabulous herbal notes to the recipe; fresh herbs can elevate the flavor even more.
• Bay Leaf – Infuses the sauce with subtle warmth; use fresh if possible, but dried will work too.
• Salt and Pepper – Essential for seasoning; adjust to taste after cooking to unlock the full flavor potential.
For the Pasta
• Pasta (Pappardelle or Tagliatelle) – The perfect base for this hearty ragu; gluten-free pasta serves as a great substitute.
• Fresh Parsley – Vibrant and fresh for garnish; basil can be a lovely alternative for a different flavor profile.
• Grated Parmesan Cheese – For serving, it adds nutty richness; like Pecorino Romano for a stronger taste.
Embrace the delightful experience of making this Braised Short Rib Ragu Pasta, and relish the symphony of flavors it brings to your home-cooked dinners!
Step‑by‑Step Instructions for Braised Short Rib Ragu Pasta
Step 1: Brown the Short Ribs
Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Generously season the beef short ribs with salt and pepper, then add them to the hot oil. Sear each side for approximately 3-4 minutes, or until they turn a deep golden-brown. Once browned, remove the short ribs from the pot and set them aside on a plate.
Step 2: Sauté the Vegetables
In the same pot, reduce the heat to medium and add 1 chopped onion, 2 diced carrots, and 2 chopped celery stalks. Sauté the mixture for about 5-7 minutes until the vegetables soften and become fragrant. Then, stir in 4 minced cloves of garlic, cooking for an additional minute until the garlic is aromatic but not browned.
Step 3: Deglaze with Red Wine
Pour in 1 cup of Chianti red wine, using a wooden spoon to scrape any browned bits from the bottom of the pot. This adds incredible flavor to the base of your Braised Short Rib Ragu Pasta. Allow the mixture to simmer for about 5-7 minutes, or until the wine has reduced by half, concentrating its rich flavors.
Step 4: Build the Ragu Base
Add in a 28-ounce can of crushed tomatoes, 2 cups of beef broth, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 bay leaf. Stir well, ensuring everything is evenly combined. Return the browned short ribs back to the pot, nestling them into the sauce for optimal flavor absorption.
Step 5: Braise the Ribs
Cover the pot with a tight-fitting lid and reduce the heat to low. Let the ragu simmer gently for 2.5 to 3 hours, stirring occasionally. The short ribs should become fork-tender, with their rich flavors melding beautifully into the sauce. If the sauce reduces too much, feel free to add a splash of beef broth to maintain the right consistency.
Step 6: Prepare the Pasta
While the ragu is simmering, bring a large pot of salted water to a boil. Once boiling, add 12 ounces of pappardelle or tagliatelle pasta and cook until al dente, usually around 8-10 minutes. Remember to reserve 1 cup of the pasta water before draining to adjust the sauce later if necessary.
Step 7: Combine Pasta and Ragu
Once drained, shred the tender short ribs and return the meat to the pot, discarding any bones. Gently fold the cooked pasta into the rich ragu, adjusting the thickness with the reserved pasta water as needed to achieve a beautifully cohesive dish that glistens with flavor.
Step 8: Serve
Serve your hearty Braised Short Rib Ragu Pasta warm, ensuring each portion is generously coated in sauce. Adjust seasoning with salt and pepper to taste. Plate the dish with a sprinkle of freshly chopped parsley and a generous grating of Parmesan cheese for that perfect finishing touch.
Step 9: Garnish and Enjoy
Add a final flourish with extra parsley and Parmesan cheese on top before serving. This dish is perfect for cozy family nights, bringing warmth and joy to your dining experience. Get ready to savor every delightful bite of this comforting creation!
What to Serve with Braised Short Rib Ragu Pasta
When crafting a full meal, consider the delightful balance of flavors and textures that will complement your comforting bowl of ragu.
- Crusty Garlic Bread: Perfect for soaking up the rich sauce, its crunchy exterior and soft interior will tempt any bread lover.
- Simple Green Salad: A light, refreshing salad of mixed greens, cherry tomatoes, and a lemon vinaigrette will brighten the meal and cleanse the palate.
- Roasted Vegetables: Root vegetables like carrots and Brussels sprouts provide a slight sweetness and earthy flavor that pairs beautifully with the savory ragu.
- Mushroom Risotto: The creamy texture of risotto complements the heartiness of the ragu, creating a luxurious dining experience. It’s a comforting choice for mushroom lovers!
- Italian Red Wine: A glass of Chianti or Barolo echoes the red wine from your ragu, enhancing flavors and elevating the entire meal.
- Tiramisu: End on a sweet note with this classic Italian dessert, offering a delightful contrast to the hearty pasta with its creamy layers and coffee flavor.
- Herbed Parmesan Polenta: Smooth and creamy polenta adds a rich, comforting element while balancing the meat’s robust flavors.
- Antipasto Platter: Charcuterie with cured meats, olives, and cheeses provides variety and makes for a fantastic appetizer to start your meal.
Make Ahead Options
These Braised Short Rib Ragu Pasta are perfect for meal prep enthusiasts looking to save time! You can prepare the ragu sauce (steps 1-5) up to 3 days in advance, allowing the flavors to deepen in the fridge. Simply cool the ragu completely and refrigerate it in an airtight container. When you’re ready to serve, reheat the ragu gently on the stove, adding a splash of beef broth if needed for consistency. Cook the pasta fresh just before serving; it only takes about 10 minutes! This way, you’ll experience the delightful freshness of the pasta paired with the rich, comforting ragu, bringing hearty family dinners to your table with minimal effort.
Expert Tips for Braised Short Rib Ragu Pasta
• Browning Matters: Ensure you get a good sear on the short ribs for a depth of flavor. Avoid crowding the pot.
• Pot Choice: Use a heavy-bottomed pot; it prevents scorching while sautéing vegetables and evenly distributes heat during cooking.
• Wine Selection: A full-bodied red wine truly enhances the richness of the ragu. If omitting wine, ensure your broth is flavorful.
• Adjust Sauce Consistency: If the sauce thickens too much, gradually stir in reserved pasta water for your desired texture.
• Flavor Development: Let the ragu rest after cooking for improved flavor melding; it tastes even better the next day!
• Serving Warmth: Serve immediately with fresh parsley and grated cheese. This Braised Short Rib Ragu Pasta is sure to impress!
Variations & Substitutions for Braised Short Rib Ragu Pasta
Feel free to explore your culinary creativity and customize this comforting dish to suit your taste!
- Lamb Shanks: Swap beef short ribs for lamb shanks to enjoy a more aromatic and mildly gamey flavor. It lends a unique twist that meat lovers will adore.
- Gluten-Free Pasta: Use gluten-free pasta options to cater to dietary restrictions without sacrificing the heartiness of this meal. It pairs beautifully with the rich ragu.
- Mushroom Medley: Add sautéed mushrooms, such as cremini or shiitake, to deepen the umami flavor of the ragu. This variation creates a delightful earthiness that complements the meat.
- Spicy Kick: Introduce red pepper flakes to the sauce for a hint of heat. This addition brings an exciting contrast to the dish while still maintaining its comforting essence.
- Herb Variations: Experiment with fresh herbs, such as rosemary or basil, instead of dried oregano and thyme for a bolder, fresher flavor. Each herbs’ aroma will elevate this heartwarming dish.
- Tomato Alternatives: Replace crushed tomatoes with tomato passata for a smoother sauce or use roasted tomatoes for an added depth of flavor. The choice here can enhance the whole profile of your ragu.
- Add Ins: Mix in bell peppers or zucchini during the sauté step for added vegetables and nutrients, creating a heartier dish while still maintaining the ragu’s classic character.
- Wine Substitution: If you’d rather not use wine, opt for non-alcoholic red wine or additional beef broth to keep the depth while also making the recipe a bit lighter.
With these variations, your Braised Short Rib Ragu Pasta will shine in every delightful way just like my Cajun Chicken Pasta or a comforting plate of Parmesan Chicken Pasta. Take a moment to mix and match, and enjoy the wonderful world of flavors that await!
How to Store and Freeze Braised Short Rib Ragu Pasta
Fridge: Store any leftover Braised Short Rib Ragu Pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to maintain moisture.
Freezer: For longer storage, freeze the ragu separately from the pasta in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating, then combine with freshly cooked pasta.
Reheating: To reheat, warm the ragu on the stovetop over low heat, stirring occasionally until heated through. If needed, add reserved pasta water or broth to reach the desired consistency.
Assembly Tip: If planning to freeze, consider keeping the pasta separate to prevent it from becoming mushy, ensuring a delightful texture when you enjoy this delicious dish later!
Braised Short Rib Ragu Pasta Recipe FAQs
How do I choose the best beef short ribs?
Absolutely! When selecting beef short ribs, look for meat with good marbling, as the fat contributes to the richness of the ragu. The ribs should be well-trimmed and have a deep red color. Avoid any that have dark spots or an off-putting smell. If you can’t find short ribs, chuck roast is a great substitute that offers similar flavor.
How long can I store the ragu in the fridge?
Very! You can keep any leftover Braised Short Rib Ragu Pasta in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat on the stove or in the microwave, adding a splash of broth or water to maintain moisture.
Can I freeze the ragu for later?
Absolutely! To freeze the ragu, store it separately from the pasta in freezer-safe containers for up to 3 months. To do this, let the ragu cool completely, then ladle it into containers, leaving a little space for expansion. Thaw your ragu overnight in the fridge before reheating and serve it with freshly cooked pasta for the best experience.
What should I do if the sauce is too thick?
No worries! If you find your ragu is thicker than you’d like, simply stir in reserved pasta water gradually while reheating until it reaches your desired consistency. This handy tip will ensure your dish is beautifully saucy and ready to delight!
Is this recipe suitable for those with gluten allergies?
Very! To accommodate gluten allergies, simply substitute the pasta with gluten-free varieties. There are many delicious gluten-free pasta options available, including those made from rice or corn. Enjoy your Braised Short Rib Ragu Pasta without any worries!
Can I make this dish ahead of time?
Absolutely! In fact, this ragu tastes even better the day after it’s made, as flavors meld beautifully. You can prepare it a day in advance, allowing it to cool before refrigerating it in an airtight container. Just make sure to reheat it gently before serving, and you’ll have a meal packed with rich flavor ready in no time!
Hearty Braised Short Rib Ragu Pasta for Cozy Family Nights
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season beef short ribs with salt and pepper, add to the hot oil, and sear each side for 3-4 minutes until golden-brown. Remove and set aside.
- In the same pot, reduce heat and add chopped onion, diced carrots, and chopped celery. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Pour in 1 cup of Chianti red wine and scrape browned bits from the bottom. Allow simmering for about 5-7 minutes until reduced by half.
- Add the crushed tomatoes, beef broth, tomato paste, oregano, thyme, and bay leaf. Stir well. Return short ribs to the pot.
- Cover and reduce heat to low. Let simmer for 2.5 to 3 hours, stirring occasionally until the ribs are fork-tender. Add broth if the sauce reduces too much.
- Meanwhile, bring a large pot of salted water to a boil, add pasta, and cook for 8-10 minutes until al dente, reserving 1 cup of pasta water before draining.
- Shred the short ribs, returning the meat to the pot. Gently fold in pasta, adjusting with reserved pasta water as needed.
- Serve warm, garnish with parsley and Parmesan cheese.
- Finish with extra parsley and Parmesan before serving. Enjoy!
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