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This Slowly Braised Short Rib Ragu Recipe is the ultimate cozy meal. Trust me when I say it is melt in your mouth delicious and perfect for special occasions!
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This Slowly Braised Short Rib Ragu isn’t your typical pasta- it’s EXCEPTIONALLY delicious and one your friends and family will be raving about. It’s lovely to let slow cook on a Sunday but also perfect for any and all special occasions; Christmas Dinner, NYE dinner, Valentine’s Day, Anniversary dinner at home, etc. It’s the ultimate comfort food and I can assure you will LOVE it.
Ingredients You’ll Need:
This is a longer ingredient list than most of my recipes, but trust me on this one! It’s a special recipe and I’m so excited for you to try it.
- Bone-in beef short ribs. (have the butcher cut into 2-3 inch pieces)
- Yellow onion.
- Shallots.
- Garlic.
- Carrots.
- Celery.
- Red wine. (I used cabernet)
- Whole peeled San Marzano Tomatoes.
- Tomato paste.
- Sun-dried tomatoes.
- Bay leaves.
- Italian seasoning.
- Dried basil.
- Dried oregano.
- Fresh rosemary.
- Fresh thyme.
- Red pepper flakes.
- Salt and Pepper.
- Parmesan rind. Plus grated parmesan for serving.
- Pasta. I prefer pappardelle, but any pasta of choice will work
- Butter.
- Parsley. For serving.
If there is any recipe to make this Fall/Winter, it’s this one! You will need about 25-35 minutes of hands on prep time, but the rest is hands off! You will simply pop it in the oven to slow cook for 3 hours. Your house will smell like absolute heaven and dinner will be ready in no time while you enjoy your guests company. I made this for our family Christmas this year and it was a major HIT. Perfectly filling, incredibly delicious, and stress-free! The way all days with family should be.
I hope you absolutely LOVE this recipe. If you make, I would love to hear from you! A star rating and comment/review below is always so very appreciated. Thank you for the support!
Other pasta recipes to try!
- Roasted Butternut squash pasta with Italian Sausage and Spinach
- No-Boil Creamy baked Pasta
- Cacio e Pepe Ravioli with sautéed mushrooms and arugula
- 5 Ingredient Italian Sausage Cauliflower Gnocchi Bake
- 5 Ingredient Easy Skillet Lasagna Recipe
Slowly Braised Short Rib Ragu Recipe
This Slowly Braised Short Rib Ragu Recipe is a MUST MAKE recipe. Â It’s melt in your mouth delicious, cozy, comforting, and perfect for a stress free dinner party. Â Your guests will LOVE IT.
- Prep Time: 35
- Cook Time: 3 hours
- Total Time: 3 hours 35 minutes
- Yield: 8–10 1x
- Category: Pasta
- Method: Oven
- Cuisine: Italian
Ingredients
- 4–4.5 lbs bone-in beef short ribs (have the butcher cut into 2–3 inch pieces)
- 1 small yellow onion, diced
- 2 shallots, finely diced
- 5 cloves garlic, minced
- 2 carrots, peeled and finely diced
- 2 celery ribs, diced
- 1/2 bottle red wine (cabernet or italian blend)
- 2– 28 oz cans whole peeled san Marzano tomatoes
- 6 oz can tomato paste
- 1/2 cup sun-dried tomatoes, oil drained and chopped
- 2 bay leaves
- 1 tsp italian seasoning
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp fresh rosemary, chopped
- 3–4 springs fresh thyme
- 1/2 tsp red pepper flakes
- Salt and Pepper, to taste
- Parmesan rind
- 1 1/2–2 lbs pasta, I prefer pappardelle, but any pasta of choice will work
- 4–5 T butter
- Grated Parmesan and chopped parsley, for serving
Instructions
- Pre-heat oven to 350 degrees.
- Arrange short ribs on a plate or cutting board; pat dry and then season all sides generously with salt and pepper.
- Heat 2-3 T olive oil in a dutch oven over high heat. Â Sear the ribs on all sides, working in batches so you don’t overcrowd the pan. Â Transfer browned ribs to a clean plate on the side.
- Reduce heat to medium high, then add onion, shallots, garlic, carrots, and celery; sauté for 4-5 minutes.
- Pour in red wine to deglaze the pan, reduce heat and simmer for 2-3 minutes, scraping the bottom of the pot with a wooden spoon.
- Add in tomatoes, tomato paste, sun-dried tomatoes, and all spices and herbs. Â Give it a stir then nestle short ribs back into the pot so that they are fully covered by sauce.
- Add parmesan rind to the sauce, cover with the lid and transfer to the oven for 3-3.5 hours.
- Carefully remove the pot from the oven, and discard the parmesan rind, bay leaves, and thyme sprigs.
- Shred the beef ribs, discard the bones and add meat to the sauce. Â Option to transfer the pot back to the oven while you prepare the pasta.
- Bring a large pot of salted water to a boil and cook pasta per instructions on the package. Â Drain, add back to the pot and toss with butter until well coated.
- When you are ready to serve, add Short Rib Ragu sauce to pasta and toss to coat. Â Serve in bowls with chopped parsley, grated parmesan and extra sauce!
- ENJOY!!!!
Notes:
*If you would prefer to make this in your slow cooker or crock pot, you can absolutely do so. Â Make sure to sear the ribs before adding to the slow cooker and I would suggest slow cooking for 8-9 hours on low setting. Â You can follow all other instructions!
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