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.
Ingredients
Scale
- 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)
Instructions
- Seasoning: Generously coat beef short ribs with salt and pepper, ensuring comprehensive coverage across all surfaces.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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