Description
A rich, slow-braised meat sauce served over wide pasta, perfect for busy weeknights or casual dinners.
Ingredients
Scale
- 3 pounds Beef Short Ribs, bone-in
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, diced
- 2 medium Carrots, diced
- 2 Celery Stalks, diced
- 5 Garlic Cloves, minced
- 2 tablespoons Tomato Paste
- 28 ounces Crushed Tomatoes
- 2 cups Beef Broth
- 2 Bay Leaves
- 4 Fresh Thyme Sprigs
- Salt and Black Pepper, to taste
- 1 pound Pasta (Pappardelle or Rigatoni)
- 1/4 cup Fresh Parsley, chopped
- 1/2 teaspoon Red Pepper Flakes (optional)
Instructions
- Preheat your oven to 325°F.
- Season the short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and brown the ribs on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for about 8 minutes, then add garlic and cook for 1 minute.
- Stir in tomato paste and cook until it darkens.
- Add crushed tomatoes and beef broth along with bay leaves and thyme. Return the short ribs to the pot.
- Cover and transfer to the oven, braising for 2.5 to 3 hours until the meat is tender and falling off the bone.
- Remove the ribs and shred the meat, discarding bones and fat. Return the shredded meat to the sauce and simmer for 10 minutes to thicken.
- Cook pasta until al dente, toss with ragu, garnish with parsley and optional red pepper flakes, and serve hot.
Notes
Browning the ribs adds deep flavor. Simmering the sauce helps blend the flavors.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 7g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg