Hearty Tuscan Short Rib Ragu Recipe: A Cozy Italian Classic

Simmering with rich, hearty flavors, this Tuscan short rib ragu recipe promises a culinary journey through the rustic landscapes of Italy.

Tender beef short ribs melt into a deeply aromatic sauce that speaks to traditional Tuscan cooking.

Robust red wine and herbs create a complex layer of taste that dances across your palate.

Slow-cooked to perfection, each bite tells a story of comfort and passion.

The sauce clings beautifully to wide pasta ribbons, creating a luxurious dining experience.

Weeknight meals fade into memory when you serve this stunning ragu that brings the warmth of Tuscany directly to your dinner table.

Get ready to savor every incredible spoonful of this soul-warming dish.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 2 hours 35 minutes

Total Time: 2 hours 45 minutes

Calories: 496 kcal

Servings: 7

How to Prepare Creamy Sausage Rigatoni

• Beef Short Ribs: Luxurious, tender meat that creates a rich, melt-in-your-mouth texture with deep, robust beef flavor. Choose well-marbled, bone-in ribs for maximum flavor and tenderness.
• Salt and Pepper: Essential seasoning to enhance and highlight the natural taste of the beef, creating a perfect flavor foundation.

• Onion, Carrot, Celery, Garlic: Classic soffrito blend that builds a complex, sweet, and savory base. Select fresh, firm vegetables with vibrant colors and no blemishes for the most intense flavor profile.
• Olive Oil: Provides a silky cooking medium and adds subtle fruity undertones to the dish. Use extra virgin olive oil for the richest taste.

• Red Wine: Adds complex, acidic notes that tenderize meat and create depth. Choose a dry Italian wine like Chianti for authentic Tuscan character.
• Beef Broth, Beef Bouillon Paste: Intensifies meaty richness and creates a luxurious, full-bodied sauce base.
• Whole Tomatoes: Provide natural sweetness and texture. San Marzano tomatoes offer the most authentic, rich flavor.
• Tomato Paste: Concentrates and deepens tomato flavor, adding beautiful color and richness.

• Fresh Thyme: Brings earthy, woodsy notes that complement the beef perfectly.
• Dried Oregano and Basil: Add traditional Italian herb complexity and brightness.
• Bay Leaves: Contribute subtle, sophisticated background flavor.

Creamy Sausage Rigatoni Custom Tips

• Dutch oven: Large, heavy-bottomed pot perfect for searing and slow-cooking meats.
• Cutting board: Sturdy surface for chopping vegetables and preparing ingredients.
• Chef's knife: Sharp, reliable tool for precise vegetable dicing and meat preparation.
• Wooden spoon: Essential for stirring and scraping browned bits from the pot.
• Tongs: Helpful for handling and transferring short ribs and pasta.
• Cheese grater: Needed for freshly shredding Parmesan as a finishing touch.
• Measuring cups and spoons: Ensure accurate ingredient quantities.

Serving Up Creamy Sausage Rigatoni

• Meat Preparation

Brown short ribs in a hot Dutch oven, creating a beautiful golden crust that locks in delicious flavors.

• Flavor Foundation

Create a soft vegetable base by gently cooking onions, carrots, celery, and garlic until they release their aromatic essence, then splash in red wine to capture all the delectable pan remnants.

• Liquid Magic

Combine a symphony of liquids and herbs, nestling the short ribs into a rich, fragrant bath that will transform tough meat into tender deliciousness.

• Slow Transformation

Let the pot simmer quietly for hours, allowing the meat to become incredibly tender and the sauce to develop deep, complex flavors.

• Meat Breakdown

Carefully remove bones and shred the meat, letting it mingle back into the robust sauce.

• Pasta Finale

Cook pasta directly in the sauce, allowing noodles to absorb every incredible flavor profile.

• Serving Perfection

Ladle the hearty ragu into warm bowls, crowning with a generous sprinkle of Parmesan cheese to create a meal that feels like a warm culinary hug.

Stash Creamy Sausage Rigatoni for Later

• Cooking Tips & Variations
• Meat Selection Magic: Choose well-marbled short ribs for maximum tenderness and rich flavor. Beef chuck roast works perfectly as an alternative if short ribs are unavailable.
• Wine Wisdom: Select a robust red wine like Chianti or Sangiovese to enhance the sauce's depth. Avoid using cooking wine; opt for a quality drinking wine you'd enjoy sipping.
• Slow Cooker Swap: Transform this recipe into a hands-off meal by transferring ingredients to a slow cooker after searing the meat. Cook on low for 6-8 hours until meat falls apart easily.
• Herb Happiness: Experiment with fresh herb combinations like rosemary or sage to personalize the ragu's flavor profile. Dried herbs can replace fresh ones using a 1:3 ratio.
• Spice Adventure: Adjust red pepper flakes to control heat levels. For a milder version, reduce quantity; for extra kick, add a pinch of cayenne pepper or smoked paprika.

Ingredient Checklist for Honey Hot Chicken Salad

• Rustic Italian Feast Night: Transform your dining experience by serving this ragu with a traditional family-style setup. Place the large pot in the center of the table, letting everyone serve themselves and feel the warmth of a genuine Tuscan meal.
• Elegant Pasta Pairing: Choose wide, robust pasta like pappardelle or penne rigate that can beautifully hold the rich, meaty sauce. The thick noodles will capture every delicious morsel of the short rib ragu.
• Sidekick Companions: Complement the hearty dish with a crisp arugula salad dressed in lemon vinaigrette or roasted garlic bread. These lighter sides will balance the deep, intense flavors of the ragu and provide refreshing contrast.
• Wine Harmony: Select a medium to full-bodied red wine like Chianti or Sangiovese that mirrors the recipe's robust character. The wine's acidity and tannins will beautifully cut through the richness of the braised short ribs.

What You Need to Make Honey Hot Chicken Salad

• Meal Harmony Strategies
• Batch Cooking Bliss: Prepare a large pot of this ragu on weekends, dividing into meal-sized containers for quick weeknight dinners. Refrigerated portions stay delicious for 4-5 days, offering stress-free meal solutions.
• Freezer-Friendly Magic: Transfer cooled ragu to airtight containers or freezer bags, removing excess air. These hearty portions freeze beautifully for up to 3 months, providing instant comfort meals during busy weeks.
• Smart Reheating Technique: Gently warm refrigerated or thawed ragu in a covered saucepan over low heat, stirring occasionally. Add a splash of beef broth to restore moisture and maintain the sauce's rich, velvety texture.
• Ingredient Prep Hack: Chop vegetables and measure spices in advance, storing them in sealed containers. This strategy cuts down cooking time and transforms meal preparation into a smooth, enjoyable experience.

Rich Tuscan Short Rib Ragu Recipe

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4.8 from 21 reviews

• Total Time: 2 hours 45 minutes
• Yield: 7 1x

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Description

Hearty Tuscan short rib ragu delivers rich, tender beef simmered in robust red wine sauce. Comforting Italian flavors invite diners to savor each sublime, slow-cooked bite.

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Ingredients

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• 2.5 lbs (1.13 kg) beef short ribs (bone-in)
• 28 oz (793 g) peeled whole tomatoes (San Marzano recommended)
• 1 lb (454 g) pappardelle or tagliatelle pasta
• 2 tbsps olive oil
• ½ cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)
• 1.75 cups low-sodium beef broth
• 2 tsps beef bouillon paste
• 2 tbsps tomato paste
• 1 small onion (finely diced)
• 1 large carrot (finely diced)
• 1 celery rib (finely diced)
• 4 cloves garlic (minced)
• ½ tsp kosher salt
• ½ tsp black pepper
• 3 sprigs fresh thyme
• ½ tsp dried oregano leaves
• ½ tsp dried basil leaves
• 2 bay leaves
• 1 parmesan cheese rind (optional)
• Pinch of crushed red pepper flakes (optional)

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Instructions

1. Seasoning: Generously coat beef short ribs with salt and pepper, ensuring comprehensive coverage across all surfaces.
2. Searing: Heat olive oil in a large Dutch oven over medium-high heat, creating a sizzling environment. Brown short ribs on all sides, developing a deep golden crust by rotating every minute. Transfer browned ribs to a separate plate.
3. Vegetable Foundation: Reduce heat and introduce finely chopped onion, carrot, celery, and minced garlic into the same pot. Sauté until vegetables become translucent and release their aromatic essence, approximately 4-5 minutes.
4. Liquid Layers: Deglaze the pot with red wine, lifting caramelized bits from the bottom. Add beef broth, crushed tomatoes, tomato paste, bouillon, cheese rind, herbs, and spices to create a robust sauce base. Nestle seared short ribs back into the liquid.
5. Slow Transformation: Bring the mixture to a rolling boil, then immediately reduce to a gentle simmer. Cover and let the ragu slowly develop its flavors for 2 hours. Remove bay leaves, thyme sprigs, and cheese rind.
6. Meat Preparation: Meticulously shred the tender short ribs, discarding bones and tough connective tissues. Reintroduce shredded meat into the sauce, allowing it to simmer uncovered and thicken for an additional 30 minutes.
7. Pasta Integration: Cook pasta in well-salted water until almost al dente. Transfer directly into the ragu using tongs, gently tossing to allow pasta to absorb flavors and complete cooking for 5 minutes.
8. Serving: Plate the ragu in shallow bowls, creating an inviting presentation with a generous sprinkle of freshly grated Parmesan cheese.

Notes

• Meat Preparation Tip: Bring short ribs to room temperature before seasoning to ensure even cooking and better caramelization.
• Searing Secret: Use a heavy-bottomed pan and avoid overcrowding to achieve a perfect golden-brown crust that locks in rich flavors.
• Wine Selection Guidance: Choose a robust red wine like Chianti or Cabernet Sauvignon that complements the beef’s intense flavor profile.
• Slow Cooking Wisdom: Low and slow cooking breaks down tough meat fibers, transforming short ribs into meltingly tender, deeply flavored meat.

• Prep Time: 10 minutes
• Cook Time: 2 hours 35 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 7
• Calories: 496
• Sugar: 6 g
• Sodium: 440 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 91 mg