Zesty Short Rib Ragu Recipe: Brightened with Orange-Parsley Gremolata
Tender short rib ragu with an unexpected orange-parsley gremolata burst brings rustic Italian comfort to your dinner table.
This rich, slow-cooked dish melds deep braising flavors with bright, zesty notes.
Succulent meat falls apart at the slightest touch, promising a melt-in-your-mouth experience.
The gremolata adds a fresh, herbaceous kick that cuts through the robust meat’s intensity.
Every forkful tells a story of traditional cooking techniques and vibrant Mediterranean ingredients.
Serve this showstopping ragu over creamy polenta or al dente pasta for a meal that feels like a warm hug from an Italian grandmother.
You’ll want to savor every last bite of this soul-warming classic.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 2.5 to 3 hours
Total Time: 2 hours 45 minutes to 3 hours 15 minutes
Calories: 579 kcal
Servings: 7
Short Rib Ragù Essentials: Ingredients You Need
For Meat Base:For Flavor Builders:For Bright Finishing Notes:Tools to Craft Your Ragù
Instructions for a Tender Short Rib Ragù
Select high-quality short ribs and generously season with salt and pepper. Heat a Dutch oven and brown the meat to create a deep, rich flavor foundation.
Sauté onions and garlic in the same pot, creating a fragrant starting point for the sauce. Add crushed tomatoes, wine, and water to build a robust cooking liquid.
Transfer the pot to a low-temperature oven, allowing the meat to slowly break down and absorb the surrounding flavors. This gentle cooking process ensures meltingly tender beef.
Create a vibrant gremolata by combining fresh parsley, minced garlic, and citrusy orange zest. This garnish will provide a zesty contrast to the rich, hearty ragù.
Remove bones from the cooked meat and shred it directly in the sauce. Toss with freshly cooked pappardelle pasta and crown with the herbaceous gremolata for a restaurant-worthy meal.
Ideas to Switch Up Your Gremolata Game
Serving Short Rib Ragù with Style
Leftover Ragù? Store It Right
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Succulent Short Rib Rag with Orange-Parsley Gremolata Recipe
- Total Time: 2 hours 45 minutes to 3 hours 15 minutes
- Yield: 7 1x
Description
Hearty short rib rag with orange-parsley gremolata combines rich braised meat and zesty herb topping. Slow-cooked beef melts tenderly over silky pasta, offering diners a comforting Mediterranean-inspired meal you’ll savor with each magnificent bite.
Ingredients
- 3 lbs (pounds) meaty bone-in beef short ribs (3- to 4-inch pieces)
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp fennel seeds
- 1 tsp ground allspice
- 1 tbsp habanero hot sauce (such as Siete)
- 4 large garlic cloves
- 2 tbsps canola oil
- 1 cup dry red wine
- 1 cup water
- 1 (28 oz) can whole peeled plum tomatoes with juices
- 1 medium yellow onion, chopped (about 2 cups)
- 10 (6-inch) oregano sprigs
- 1 tsp grated orange zest
- 2 tbsps fresh orange juice (from 1 orange)
- ½ cup finely chopped fresh flat-leaf parsley
- 1 (16 oz) package pappardelle pasta
Instructions
- Preparation: Preheat oven to 325°F and ready a spacious Dutch oven for the culinary transformation.
- Searing: Generously season beef, then caramelize in hot canola oil to lock in rich, deep flavors, creating a robust exterior.
- Aromatic Base: In the same pan, sauté onions and garlic until they release their fragrant essence, building a complex flavor foundation.
- Liquid Composition: Crush tomatoes directly into the pot, adding red wine and water to create a luxurious sauce base, bringing the mixture to a gentle boil.
- Braising Process: Submerge browned beef into the sauce, cover the Dutch oven, and transfer to the preheated oven for 2.5 to 3 hours until meat becomes meltingly tender.
- Gremolata Preparation: While meat transforms, craft a vibrant garnish by combining minced garlic, chopped parsley, and orange zest to add a bright, fresh dimension.
- Finishing Touches: Remove bones and herbs, shred meat within the rich sauce, then enhance with fresh orange juice to introduce a citrusy brightness.
- Serving: Cook pappardelle to al dente perfection, plate pasta, ladle the succulent ragù overtop, and crown with the zesty gremolata for a complete, aromatic dish.
Notes
- Meat Selection: Choose well-marbled beef short ribs or chuck roast for maximum tenderness and rich flavor development.
- Browning Technique: Ensure meat is patted dry before searing to achieve a deep golden-brown crust that locks in juices and creates complex flavor layers.
- Low and Slow Cooking: Extended oven braising at low temperature transforms tough meat into melt-in-your-mouth texture, breaking down connective tissues gradually.
- Gremolata Magic: Prepare gremolata just before serving to maintain fresh, vibrant herb flavors that cut through the ragù’s richness and provide bright citrusy contrast.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 579
- Sugar: 3 g
- Sodium: 704 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 79 mg
Emily Roberts
Content Creator & Kitchen Tips Specialist
Expertise
Dietary Planning, Public Health Nutrition, Nutritional Education, Content Development
Education
University of Illinois at Urbana-Champaign
Registered Dietitian Nutritionist (RDN)
Emily Roberts is our content specialist and registered dietitian at HealthyChoices.org. With her Master’s degree in Nutritional Sciences from the University of Illinois and her Registered Dietitian Nutritionist certification, Emily uses her deep nutrition knowledge to write helpful, easy-to-understand guides about healthy eating.
Her warm, practical advice empowers readers to confidently make healthier choices, turning everyday meals into simple moments of wellness and joy.