This Slowly Braised Short Rib Ragu is a hearty and comforting dish that will appeal to those who appreciate the rich, savory flavors of slow-cooked meat. The combination of tender, fall-off-the-bone short ribs, aromatic vegetables, and a robust red wine sauce creates a deeply satisfying and complex dish. The salty, savory notes are balanced by the sweetness of the carrots and the richness of the Parmesan cheese. This recipe is perfect for a cozy, family-style meal or a special occasion, as the long, slow cooking process results in a truly exceptional and indulgent pasta dish. Whether served over pappardelle or another pasta of your choice, this Slowly Braised Short Rib Ragu is sure to delight those who love bold, flavor-packed meals that warm the soul.
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Ingredients
Main Dish
4 lb(s) English cut beef short ribs
1 package(s) poultry herb blend
14 oz(s) crushed tomatoes
2 cup(s) low-sodium beef broth/stock or water
kosher salt and ground black pepper to taste
1/2 cup(s) grated parmesan
Instructions
1. Season the short ribs generously with kosher salt and ground black pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the short ribs on all sides until they are nicely browned, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
4. Reduce the heat to medium and add the carrots, onion, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
5. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
6. Stir in the tomato paste and cook for 2-3 minutes, until the paste has darkened in color.
7. Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom of the pot.
8. Add the poultry herb blend, bay leaves, Parmesan rind, crushed tomatoes, and beef broth or water. Bring the mixture to a simmer.
9. Return the seared short ribs to the pot, cover, and turn the heat to low. Braise the short ribs for 2-3 hours, or until the meat is very tender and falling off the bone.
10. Transfer the short ribs to a cutting board. Use two forks to shred the meat, discarding any bones or connective tissue.
11. Return the shredded meat to the pot with the braising liquid and vegetables. Taste and adjust the seasoning with additional salt and pepper as needed.
12. Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente.
13. Drain the pasta and add it to the short rib ragu. Stir in the heavy cream and grated Parmesan.
14. Serve the short rib ragu with pappardelle immediately, garnished with additional Parmesan.
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