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Braised Short Rib Ragu Pasta: An Amazing Ultimate Recipe

Braised Short Rib Ragu Pasta: An Amazing Ultimate Recipe
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Indulge in the hearty flavors of Braised Short Rib Ragu Pasta: An Amazing Ultimate Recipe. This dish combines tender, slow-braised beef short ribs with a rich, savory sauce that envelops your favorite pasta, creating a comforting meal perfect for family gatherings or cozy dinners. The succulent meat and aromatic vegetables meld beautifully, offering a dining experience that impresses every time. Whether you’re an experienced cook or just starting out, this recipe is straightforward yet delivers gourmet results that will leave everyone asking for seconds.

Ingredients

Scale
  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red apple vinegar
  • 1 can (14 ounces) crushed tomatoes
  • 2 cups beef broth
  • 1 bay leaf
  • Fresh thyme (or dried)
  • Salt and pepper to taste
  • 1 pound pasta (pappardelle or tagliatelle)
  • Grated Parmesan cheese and fresh parsley for serving

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper; brown on all sides for about 4-5 minutes each side. Remove and set aside.
  3. Sauté diced onion, carrots, and celery in the same pot until soft (about 5-7 minutes). Stir in minced garlic and cook for an additional minute.
  4. Deglaze the pot with red apple vinegar, scraping up brown bits; reduce by half (5-10 minutes).
  5. Add crushed tomatoes and beef broth back into the pot with short ribs.
  6. Toss in bay leaf and thyme; bring to a gentle simmer.
  7. Cover and braise in the oven for about 2 hours or until meat is tender.
  8. Shred the meat from the bones after cooling slightly; return shredded meat to the pot.
  9. Cook pasta in salted water according to package directions until al dente; drain.
  10. Combine pasta with ragu until well coated, adjusting seasoning if needed.
  11. Serve topped with grated Parmesan cheese and chopped parsley.

Nutrition

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