There’s something so special about cooking a meal with ingredients that feel like a little surprise. My husband has a butcher near his work that offers weekly specials, and he often picks up whatever meat is on sale that week. Last week, it was lamb cutlets, so I made these Grilled Lamb Cutlets with Herb Sauce . This week, he brought home a beautiful batch of beef short ribs, so I decided to make this Beef Short Rib Ragu.
If you’re in the mood for an incredibly rich and comforting Italian dish, this Beef Short Rib Ragu is the perfect choice. With melt-in-your-mouth beef and a luscious sauce, it’s the kind of meal that brings people together around the dinner table. Paired with tender pappardelle pasta, this ragu is a true crowd-pleaser and an ideal choice for special occasions or a cosy Sunday dinner.
Why You’ll Love This Recipe
This Beef Short Rib Ragu is a celebration of comfort food at its finest. Slow-cooked short ribs are simmered in a rich tomato-based sauce, infused with red wine, garlic, carrots, and celery, resulting in a sauce that’s bursting with flavour. The meat becomes so tender that it practically falls off the bone, making it a perfect match for a bowl of wide, luscious pappardelle pasta. This recipe is full of layers of flavour, and it’s a great way to elevate an otherwise simple pasta dish into something extraordinary.
A Brief History of Ragu
Ragu is a traditional Italian meat sauce that’s known for its slow-cooked, tender meat and deep, rich flavours. While the concept of ragu can vary across regions in Italy, the common thread is slow-cooking the meat to infuse the sauce with its natural juices, creating a dish that is hearty and comforting. The most famous version, Bolognese, hails from Bologna and is made with minced beef and pork. However, Ragu alla Napoletana, a Southern Italian variation, often includes larger cuts of beef or pork, making it more similar to the Beef Short Rib Ragu. Slow cooking, whether in a pot or in the oven, allows the meat to break down and enrich the sauce, producing a dish that’s irresistible.
Ingredients:
- Beef short ribs (about a kilo)
- Onion
- Garlic
- Carrot
- Celery
- Flour
- Red wine
- Beef stock or Brodo (see recipe for homemade Brodo )
- tinned tomatoes
- Tomato paste
- Herbs: bay leaf, rosemary and parsley
- Salt and pepper
- Pappardelle pasta or pasta of your choice
- Parmigiano Reggiano
Storage & Freezing Options
This Beef Short Rib Ragu can be stored in the fridge for up to 3 days. Let it cool completely before transferring it to an airtight container. Reheat gently over low heat on the stovetop, adding a little pasta water or broth if the sauce has thickened too much.
Freezing Instructions:
If you’d like to make this dish ahead of time, Beef Short Rib Ragu freezes beautifully. After cooking, allow the ragu to cool completely, then transfer it to a freezer-safe container or bag. It will keep well in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and then warm it on the stove, adding a splash of broth or water if necessary to bring it back to the right consistency.
What to Do with Leftovers:
If you’re lucky enough to have leftover Beef Short Rib Ragu, you can easily transform it into a variety of other delicious meals. Here are some ideas to repurpose your ragu:
- Sandwiches or Sliders: Serve the ragu on crusty bread or rolls with melted cheese, or make sliders for a fun meal.
- Mac and Cheese: Stir the ragu into mac and cheese for an indulgent twist on the classic comfort food.
- Tacos or Quesadillas: Use the ragu as a filling for tacos or quesadillas, adding cheese, sour cream, and fresh herbs.
- Baked Potatoes: Top baked potatoes with the ragu for a hearty and comforting meal.
- Shepherd’s Pie: Turn the ragu into a shepherd’s pie by layering it in a baking dish and topping with mashed potatoes before baking.
- Pasta Bake: Combine the leftover ragu with pasta, cheese, and breadcrumbs for a cheesy pasta bake.
- Pizza Topping: Spread the ragu on pizza dough and top with cheese for a rich, meaty pizza.
- Polenta: Serve the ragu over creamy polenta for a cozy, rustic meal.
- Risotto: Stir the leftover ragu into risotto for an extra layer of flavour.
Pairing Suggestions
Food Pairings:
This is a very hearty dish and perfectly good on its own however for a well-rounded Italian meal, pair this beef short rib ragu with a fresh, vibrant green salad with lemony vinaigrette. You can also serve it with a slice of crusty bread for mopping up the sauce.
Wine Pairings:
For a wine that complements the deep flavours of the ragu, go for a full-bodied red wine. A classic Chianti or a rich Barolo would be ideal choices. These wines have enough acidity and tannin to balance the richness of the beef and the tomato sauce. If you prefer something a little fruitier, a Zinfandel or a Malbec also works well.
Different Pasta Options for Ragu
While pappardelle is the traditional pasta choice for beef ragu, there are many other great options depending on your preferences. Here are some alternatives:
- Tagliatelle: A slightly thinner pasta, tagliatelle is another great option for ragu, providing a perfect balance between surface area and bite.
- Fettuccine: If you prefer a wider, thicker pasta, fettuccine is a wonderful alternative.
- Rigatoni: For something a little heartier, try rigatoni. Its ridged surface holds the sauce beautifully, making each bite satisfying.
- Polenta: For a comforting and gluten-free option, serve the ragu over creamy polenta. This makes for a cosy, rustic alternative to pasta.
Tips for Success
- Browning the Ribs: Make sure to properly brown the beef short ribs. This step helps to develop the deep, savory flavors that make the sauce so delicious.
- Simmer Low and Slow: Let the ragu simmer for at least 3 hours to ensure the meat becomes tender and the flavours meld together.
- Thickening the Sauce: If you want a thicker sauce, let it cook uncovered for a bit longer, or add a bit more flour if necessary. Adjust to your preferred consistency.
Final Thoughts
This Beef Short Rib Ragu is a perfect dish for anyone who loves hearty, flavourful Italian meals. The combination of slow-cooked beef, rich tomato sauce, and the freshness of pappardelle pasta makes it a winner for any occasion. Whether you’re cooking for a special family gathering or just treating yourself to a comforting meal, this ragu is sure to impress.
Beef Short Rib Ragu
Equipment
- 1 large heavy bottomed pot (with lid) or dutch oven
- 1 large pasta pot
Ingredients
- 4 beef short ribs about a kilo
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot diced
- 2 celery stalks diced
- 2 tbsp flour for thickening
- 1 cup red wine
- 2 cups beef stock or Brodo
- 400 grams tinned tomatoes chopped
- 2 tbsp tomato paste
- 1 bay leaf
- 1 sprig fresh rosemary
- salt and pepper to taste
- 500 g pappardelle pasta
- freshly shaved Parmigiano Reggiano for serving
- fresh parsley finely chopped, for garnish
Instructions
Brown the Short Ribs:
- Heat a large, heavy-based pot or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then dust them lightly with flour.
- Add a drizzle of olive oil to the pot and sear the short ribs on all sides until deeply browned, about 5-7 minutes. Remove the short ribs from the pot and set aside.
Prepare the Vegetables:
- In the same pot, add a little more olive oil if necessary. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes.
- Once the vegetables are tender, sprinkle the flour over them and stir to combine. This will help thicken the sauce as it cooks.
Deglaze with Red Wine:
- Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let the wine cook for 2-3 minutes to reduce slightly and concentrate the flavors.
Add the Liquids and Herbs:
- Stir in the beef stock or Brodo (for extra depth of flavor), chopped tomatoes, tomato paste, bay leaf, and rosemary. Bring the mixture to a gentle simmer.
Slow Cook the Ragu:
- Return the beef short ribs to the pot, making sure they are submerged in the sauce. Cover the pot with a lid and reduce the heat to low. Let the ragu simmer slowly for about 3 hours, or until the beef is incredibly tender and falls apart easily when shredded.
Shred the Beef:
- Once the short ribs are done cooking, remove them from the pot. Let them cool slightly before shredding the meat off the bones using two forks.
- Discard the bones and return the shredded beef to the sauce. Stir to combine, and let the sauce simmer uncovered for an additional 15-20 minutes to thicken.
Cook the Pasta:
- While the sauce is thickening, cook the pappardelle according to the package instructions. Drain the pasta, reserving a small cup of pasta water.
Combine and Serve:
- Add the cooked pappardelle to the ragu and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve the ragu over the pasta, topped with freshly shaved Parmigiano Reggiano and a sprinkle of finely chopped fresh parsley for a pop of freshness.
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