Ingredients
Scale
- 2 lbs beef short ribs – de-boned, cut into 2″ (5cm) cubes
- 2 tbsp light olive oil (or vegetable or avocado oil)
- Kosher salt, to taste
- 1 cup white onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 4 garlic cloves, finely minced
- 2 tbsp tomato paste
- 1 cup red wine
- 1 cup broth (beef or chicken)
- 1 ¾ cup crushed tomatoes (14 oz can)
- Herb bundle (rosemary, thyme, parsley stems)
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
- Fresh cracked pepper, to taste
- 1 lb pasta (tagliatelle or pappardelle)
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season short ribs with kosher salt on all sides.
- Heat oil in a large braiser or Dutch oven over medium-high heat. Sear short ribs on all sides in batches without crowding. Transfer to plate.
- If too much grease, remove excess leaving 2 tbsp in pot.
- Sauté onion, celery, carrot, and garlic for 3-4 minutes until onion softens.
- Add tomato paste, 1 tsp kosher salt, and ½ tsp cracked pepper. Cook 2-3 minutes.
- Deglaze pot with red wine, scraping up browned bits.
- Return short ribs to pot, add broth and crushed tomatoes.
- Add herb bundle and bay leaves. Bring to low simmer, cover with lid slightly ajar. Cook 2-2.5 hours, adding broth/water if drying out.
- Check tenderness; cook up to 3 hours until ribs fall apart.
- Remove bay leaves and herbs. Shred meat in pot, discard cartilage.
- Adjust seasoning, add vinegar. Reduce sauce further if too runny.
- Serve ragù over cooked pasta, garnish with parsley and Parmigiano.
Notes
- Use deboned short ribs cut English style for convenience; bone-in adds flavor.
- Stewing beef cubes can be a budget-friendly substitute.
- Pairs well with polenta, ravioli filling, lasagna layers, roasted veggies, or hummus topping.
- Recommended pasta: pappardelle, tagliatelle, orecchiette, rigatoni, cavatelli.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: Italian