Description
Short Rib Beef Ragu with Rigatoni
Ingredients
For the Short Ribs:
2 lbs bone-in short ribs
Salt and black pepper, to taste
2 tbsp olive oil
For the Ragu Sauce:
1 onion, finely diced
2 carrots, peeled and chopped
3 celery stalks, diced
4 garlic cloves, minced
1 cup red wine (optional, for deglazing)
1 (28 oz) can crushed tomatoes
1 cup beef broth
1 tbsp tomato paste
2 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper, to taste
For Serving:
1 lb rigatoni pasta
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Instructions
Brown the Short Ribs:
Season the short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until golden brown (about 3–4 minutes per side). Remove and set aside.
Cook the Vegetables:
In the same pot, add diced onion, carrots, and celery. Sauté until softened (about 5 minutes).
Stir in minced garlic and cook for another minute.
Deglaze and Build the Sauce:
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly.
Stir in crushed tomatoes, beef broth, tomato paste, thyme, rosemary, and bay leaves.
Slow Cook the Ragu:
Add the short ribs back to the pot, ensuring they are mostly submerged in the sauce.
Cover and simmer on low heat for 2.5–3 hours, or until the meat is fork-tender and falling off the bone.
Prepare the Pasta:
Cook the rigatoni according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Shred the Meat:
Remove the short ribs from the pot. Discard the bones and shred the meat with a fork. Return the meat to the pot and stir to combine. Adjust seasoning with salt and pepper as needed.
Serve:
Toss the cooked rigatoni with the ragu, adding a bit of reserved pasta water if the sauce is too thick.
Serve in bowls, garnished with fresh parsley and grated Parmesan cheese.
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 4–6
#ComfortFood #ShortRibRagu
Step-by-Step Guide
Follow this detailed guide for a foolproof ragu. First, pat your short ribs dry before seasoning; this ensures a proper sear. When browning, do not crowd the pot—work in batches if needed. For the vegetables, aim for a uniform small dice to ensure they melt into the sauce. During the deglazing step, let the wine reduce by half to cook off the alcohol. The most critical step is the slow simmer; keep the heat very low so the sauce bubbles gently. The ribs are done when the meat pulls away from the bone with little resistance. Finally, use two forks to shred the meat, discarding any fat or gristle.
Serving Suggestions
This rich ragu is versatile. For a classic presentation, serve it tossed with rigatoni as instructed. For a luxurious twist, consider serving it over creamy polenta or soft gnocchi. A side of crusty garlic bread is essential for soaking up the sauce. Balance the hearty dish with a simple arugula salad dressed with lemon vinaigrette. For wine pairings, choose a bold red like a Chianti or Sangiovese that can stand up to the deep flavors.
How-to Summary
In summary, this dish involves searing seasoned short ribs, then sautéing aromatic vegetables in the same pot. Deglaze with wine, add tomatoes and broth, then slow-cook until the meat is tender. Shred the meat, discard bones, and combine with the thickened sauce. Toss with cooked pasta, using reserved pasta water to adjust consistency, and garnish before serving.
Frequently Asked Questions
Can I make this in a slow cooker or Instant Pot?
Yes. After browning the ribs and vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours. For an Instant Pot, use the sauté function to brown, then pressure cook on high for 45 minutes with a natural release.
What can I use instead of red wine?
You can omit it entirely or substitute with an equal amount of additional beef broth. For depth, add a tablespoon of balsamic vinegar to the broth.
How can I make this dish ahead of time?
The ragu tastes even better the next day. Cool it completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.
Can I use a different cut of meat?
Boneless beef chuck roast, cut into large chunks, is an excellent substitute. Cooking time may vary slightly.
How do I properly store and freeze leftovers?
Store the ragu and pasta separately for best texture. The ragu freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
- Not searing the meat properly: A deep, brown crust is essential for flavor. Avoid moving the ribs too soon.
- Rushing the simmer: High heat will make the meat tough and can burn the sauce. Low and slow is key.
- Overlooking seasoning at the end: Always taste and adjust salt and pepper after shredding the meat.
- Using all the pasta water at once: Add it a tablespoon at a time to reach your desired sauce consistency.
- Discarding the bone marrow: Before discarding the bones, push out the marrow and stir it into the sauce for incredible richness.
Conclusion
This Short Rib Beef Ragu is the epitome of comfort food, transforming simple ingredients into a deeply flavorful and satisfying meal. While it requires patience, the process is straightforward and the result is always impressive. The tender, shredded meat in a rich, herb-infused tomato sauce clings perfectly to rigatoni, creating a dish that is well worth the wait. It’s perfect for a special weekend dinner or for making ahead to enjoy throughout the week.