Slow cooked Short Rib Ragu with Rigatoni pasta is the ultimate comfort food pasta dish! A rich and hearty sauce made from tomatoes, fresh herbs, parmesan, and slow braised short ribs, served over your favorite pasta.
PREPARATION TIME:
PREP TIME 30 minutes
COOK TIME 30 minutes
BRAISE TIME 2 hours
TOTAL TIME 3 hours
INGREDIENTS
- 2-3 pounds beef short ribs bone in
- 1 teaspoon vegetable oil
- 2 cups onion finely diced (about 1 large onion)
- ½ cup carrots finely diced (1-2 carrots)
- ¼ cup celery finely diced (1-2 stalks celery)
- 5 cloves garlic minced
- ¼ cup tomato paste
- ¾ cup dry red wine like cabernet sauvignon
- 28 ounces whole peeled tomatoes can also use crushed tomatoes
- 2 cups beef stock
- Fresh sage
- Fresh thyme
- Fresh basil
- Parmesan rind
- ¼ cup heavy whipping cream
- Salt and pepper to taste
- 1 pound pasta rigatoni or pappardelle pasta work well with this recipe
INSTRUCTIONS
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PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F and adjust the rack to the lower third of the oven. Heat up a large dutch oven over medium-high heat. Pat the ribs dry with paper towels. Lightly salt the beef. Heat oil for a minute or two.
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SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside.
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SAUTÉ: Turn heat down to medium low and add in onions, carrots, and celery. Cook for about 5 minutes until starting to caramelize. Add in garlic and cook until fragrant, about 1 minute. Add tomato paste and cook for 1-2 minutes while stirring, until it darkens slightly.
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DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon.
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BRAISE: Add in tomatoes and crush by hand or with a potato masher and stir. Add the short ribs back into the pot along with any juices that have pooled. Add in enough beef broth to almost cover the short ribs. Add in sage, thyme, basil, and parmesan rind. Cook covered in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
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FINISH: Remove from the oven, and skim off any fat that has pooled. Remove herbs and parmesan rind. If needed, simmer uncovered on the stovetop until juices reduce and sauce is desired consistency. Remove short rib meat from the bone and shred or chop into bite sized pieces. Discard bones and excess fat. Return short rib meat to the pot. Turn off heat. Stir in heavy cream. Add salt and black pepper to taste.
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PASTA: While sauce is finishing, cook pasta in a separate pot to al dente.
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SERVE: Combine a serving of sauce with a serving of pasta and a splash of pasta water. Mix and let simmer for a minute together before serving. Top with more fresh herbs and parmesan.
NOTES
- I used English style cut short ribs for this recipe, but flanken cut will also work.
- Substitute 1 cup freshly grated parmesan cheese, finely grated, for parmesan rind.
- How to store leftovers – Store any leftovers in an airtight container in the refrigerator for 3-4 days. Keep pasta and sauce separately.
- How to freeze – You can freeze this pasta sauce for 3-6 months. I like to add 2-4 servings in a quart size freezer bag, and lie flat to freeze. Once frozen you can stand up the bag and store filing cabinet style for easy access. Don’t forget to label and date!
- How to defrost – Submerge the frozen bag in cool water until mostly defrosted. It will usually take less than 30 minutes.
- How to reheat – My favorite way to reheat sauces is in a saucepan on the stove, but this sauce should easily reheat in the microwave.
- Slow cooker directions – To make this dish in a slow cooker, complete steps 1-4 as normal (prep, sauté, sear, and deglaze) on the stove in a dutch oven or heavy pot. Then transfer to a slow cooker. Cook on low for 8 hours or high for 6 hours.
NUTRITION
Calories: 346kcalCarbohydrates: 20gProtein: 26gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 76mgSodium: 880mgPotassium: 1268mgFiber: 4gSugar: 11gVitamin A: 2597IUVitamin C: 26mgCalcium: 99mgIron: 5mg
