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Braised Short Rib Ragu Pasta: An Amazing Ultimate Recipe

Braised Short Rib Ragu Pasta: An Amazing Ultimate Recipe

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Braised Short Rib Ragu Pasta: An Amazing Ultimate Recipe is a comforting dish that transforms tender beef short ribs into a rich, savory sauce that clings to your favorite pasta. This recipe is perfect for family dinners or when you want to impress guests without spending all day in the kitchen. The slow-cooked flavors of this ragu meld beautifully with the pasta, resulting in a meal that’s both satisfying and indulgent. Serve it topped with grated Parmesan cheese and fresh parsley for a presentation that will wow everyone at the table.

Ingredients

Scale
  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red apple vinegar
  • 1 can (14 ounces) crushed tomatoes
  • 2 cups beef broth
  • 1 bay leaf
  • Fresh thyme (or dried thyme)
  • Salt and pepper to taste
  • 1 pound pasta (pappardelle or tagliatelle)
  • Grated Parmesan cheese and chopped fresh parsley for serving

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then brown on all sides (4–5 minutes per side). Remove from pot.
  3. In the same pot, sauté onion, carrots, and celery until soft (5–7 minutes). Stir in garlic and cook for an additional minute.
  4. Deglaze with red apple vinegar; simmer until reduced by half (5–10 minutes).
  5. Add crushed tomatoes and beef broth. Return short ribs to pot along with bay leaf and thyme.
  6. Cover and braise in the oven for about 2 hours or until meat is tender.
  7. Shred the meat off the bones and return it to the pot.
  8. Cook pasta according to package instructions; drain well.
  9. Toss cooked pasta into ragu until well coated; adjust seasoning as needed.
  10. Serve topped with grated Parmesan cheese and chopped parsley.

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