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

• Beef Short Ribs: Robust cut perfect for slow-cooking, select well-marbled pieces with rich bone attachment for deep flavor development.
• Garlic Cloves: Aromatic foundation that builds complex flavor layers, choose firm, fresh bulbs without sprouts.
• Kosher Salt, Black Pepper: Essential seasoning agents that enhance natural meat richness and create flavor depth.

• Yellow Onion: Provides sweet, caramelized undertones and foundational vegetable complexity.
• Whole Peeled Plum Tomatoes: Delivers rich, tangy base with authentic Mediterranean essence.
• Dry Red Wine: Introduces sophisticated depth and helps tenderize meat during braising.
• Fennel Seeds: Adds subtle licorice-like warmth and traditional Italian aromatic profile.
• Habanero Hot Sauce: Introduces vibrant, controlled heat for sophisticated flavor complexity.
• Ground Allspice: Contributes warm, slightly peppery background note with Caribbean inspiration.

• Fresh Oregano Sprigs: Delivers herbaceous, earthy undertones with authentic Mediterranean character.
• Orange Zest, Orange Juice: Introduces bright, citrusy contrast that cuts through rich meat intensity.
• Fresh Flat-Leaf Parsley: Provides fresh, clean herbal finish with classic gremolata brightness.
• Pappardelle Pasta: Wide, robust noodle perfect for capturing hearty ragù sauce.
• Canola Oil: Neutral cooking medium for initial meat searing and preventing sticking.

Tools to Craft Your Ragù

• Dutch oven: Essential large pot for browning meat and slow-cooking the ragù, perfect for creating deep, rich flavors.
• Chef's knife: Sharp tool for chopping onions, garlic, parsley, and precisely cutting orange zest.
• Cutting board: Sturdy surface for preparing ingredients safely and efficiently.
• Wooden spoon: Great for stirring ingredients and scraping bottom of the pot while cooking.
• Large pot: Needed for cooking pappardelle pasta according to package instructions.
• Colander: Used for draining pasta after cooking.
• Zester or grater: Helpful for creating fine orange zest for the gremolata.
• Measuring cups and spoons: Ensure accurate ingredient proportions.

Instructions for a Tender Short Rib Ragù

• Meat Preparation

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.

• Flavor Base

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.

• Slow Transformation

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.

• Bright Finishing Touch

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.

• Serving Finale

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

• Cooking Tips & Variations
• Meat Magic: Choose well-marbled short ribs for maximum flavor and tenderness. Grass-fed or prime-grade beef will elevate the dish's richness and depth.
• Slow Cooker Swap: Transform this recipe for busy days by using a slow cooker. Brown the meat first, then transfer everything to the slow cooker and cook on low for 6-8 hours until meat falls apart easily.
• Wine Wisdom: Experiment with different red wines like Chianti, Cabernet Sauvignon, or Merlot to subtly change the sauce's character. Avoid overly sweet wines that might clash with the rich beef.
• Pasta Possibilities: While pappardelle is traditional, try other wide noodles like tagliatelle or rigatoni. For a low-carb option, serve the ragù over polenta or cauliflower rice for a lighter meal.
• Herb Harmony: Play with the gremolata by adding fresh mint or swapping orange zest with lemon for a different citrusy twist. This simple garnish can dramatically transform the final flavor profile.

Serving Short Rib Ragù with Style

• Comfort Food Haven: Pair this rich, hearty ragù with creamy polenta or soft mashed potatoes to soak up all those incredible sauce flavors. The tender beef and velvety texture will transform your meal into a luxurious dining experience.
• Elegant Dinner Party Centerpiece: Serve this ragù as a stunning main course for intimate gatherings. Lay out the pasta and ragù family-style, allowing guests to serve themselves and enjoy the rustic, homemade charm of the dish.
• Fresh and Bright Accompaniments: Balance the deep, meaty flavors with a crisp side salad featuring arugula, thinly sliced fennel, and a light citrus vinaigrette. The bright, peppery notes will complement the robust ragù perfectly and provide a refreshing contrast.
• Wine Pairing Perfection: Select a robust red wine like Chianti or Barbera to enhance the rich beef flavors. The wine's acidity and tannins will cut through the richness of the ragù, creating a harmonious and sophisticated dining experience.

Leftover Ragù? Store It Right

• Smart Batch Cooking: Prepare extra ragù and freeze in airtight containers for up to 3 months. This hearty dish becomes even more delicious as flavors meld together, making it perfect for busy weeknight dinners or unexpected guests.
• Refrigeration Strategy: Store leftover ragù in sealed containers in the refrigerator for 4-5 days. Separate the pasta and sauce to maintain optimal texture when reheating, preventing soggy noodles.
• Reheating Magic: Warm the ragù gently in a covered skillet over medium-low heat, adding a splash of broth or water to restore moisture. Stir occasionally to prevent burning and ensure even heating.
• Flavor Boost Technique: When preparing in advance, keep the gremolata separate and sprinkle fresh just before serving. This ensures the herbs remain bright and zesty, delivering a vibrant punch of flavor to your dish.

Succulent Short Rib Rag with Orange-Parsley Gremolata Recipe

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4.8 from 28 reviews

• Total Time: 2 hours 45 minutes to 3 hours 15 minutes
• Yield: 7 1x

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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.

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Ingredients

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• 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

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Instructions

1. Preparation: Preheat oven to 325°F and ready a spacious Dutch oven for the culinary transformation.
2. Searing: Generously season beef, then caramelize in hot canola oil to lock in rich, deep flavors, creating a robust exterior.
3. Aromatic Base: In the same pan, sauté onions and garlic until they release their fragrant essence, building a complex flavor foundation.
4. 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.
5. 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.
6. Gremolata Preparation: While meat transforms, craft a vibrant garnish by combining minced garlic, chopped parsley, and orange zest to add a bright, fresh dimension.
7. Finishing Touches: Remove bones and herbs, shred meat within the rich sauce, then enhance with fresh orange juice to introduce a citrusy brightness.
8. 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