Description
This braised short rib ragu is slow cooked until the meat turns spoon-tender and the sauce becomes deep, rich, and balanced. Wide pappardelle noodles hold the sauce well and turn this into a true comfort dish. The flavor is bold yet smooth, with careful attention paid to texture and finish.
Equipment
- Large Dutch oven with lid
- Large pot for pasta
- Tongs
- Wooden spoon
- Fine mesh skimmer or spoon
- Cutting board
- Sharp knife
Ingredients
For the Short Rib Ragu
- 3 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon anchovy paste
- 2 cups dry red wine
- 1 can (28 ounces) San Marzano tomatoes, crushed by hand
- 1 cup beef stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 1 Parmigiano Reggiano rind
For the Pasta
- 1 pound pappardelle pasta
- 1 cup reserved pasta cooking water
For Serving
- Freshly grated Parmigiano Reggiano
- Chopped fresh parsley or basil
- Olive oil, optional
Instructions
- Season the short ribs evenly with salt and pepper.
Heat the olive oil in a Dutch oven over medium-high heat.
Sear the short ribs on all sides until deeply browned.
Remove the short ribs and set them aside. - Lower the heat to medium.
Add the onion, carrot, and celery to the pot.
Cook slowly until soft and lightly golden.
Stir often and scrape the bottom of the pot. - Add the garlic and cook briefly until fragrant.
Stir in the tomato paste and anchovy paste.
Cook until the paste darkens and coats the vegetables. - Pour in the red wine.
Scrape up all browned bits from the pot.
Simmer until the wine reduces by about half. - Add the crushed tomatoes and beef stock.
Return the short ribs to the pot.
Add the bay leaf, thyme, rosemary, and parmesan rind. - Bring to a gentle simmer.
Cover and transfer to a 325°F oven.
Braise for 3 hours until the meat pulls apart easily. - Remove the pot from the oven.
Skim excess fat from the surface.
Remove the herbs, rind, and bones. - Shred the short rib meat with a fork.
Return the meat to the sauce.
Simmer uncovered on the stove for 15 minutes to tighten the sauce.
Taste and adjust seasoning. - Cook the pappardelle in salted water until just al dente.
Reserve one cup of pasta water before draining. - Add the pasta directly to the ragu.
Toss gently over low heat.
Add pasta water as needed to loosen and gloss the sauce. - Serve hot with parmesan and fresh herbs.
Notes
The anchovy paste is the quiet detail that sets this ragu apart.
It melts into the soffritto and never tastes like fish.
It deepens the meat flavor and sharpens the sauce in a subtle way.
This step replaces the need for extra salt later and adds balance without weight.
Let the ragu rest for 15 minutes before serving if time allows.
The flavor settles and the texture improves.
This ragu can be made one day ahead.
Store the sauce separately from the pasta.
Reheat slowly with a splash of water or stock.
The sauce freezes well for up to three months.
Freeze without the pasta for best results.
Pappardelle works best, though rigatoni or tagliatelle also hold the sauce well.
Nutrition
- Serving Size: 1 Serving (Prepared)
- Calories: Approximately 720 calories
