Short Rib Bolognese Ragu
Short ribs are a fabulous meat to use in a Bolognese sauce! Long-simmering makes the beef tender and adds a fabulous flavor and texture.
Ingredients
- 1 pound boneless short ribs
- Fine salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp olive oil, divided
- 1 cup diced carrot
- 1 cup diced onion
- 1 cup diced celery
- 4 large cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 (6-ounce) can tomato paste
- 2 bay leaves
- 1 cup dry red wine
- 1 ½ cups beef stock, unsalted or low sodium
- 1 (28-ounce) can whole plum tomatoes, crushed by hand
- 4 tsp kosher salt, for the pasta water
- 12 to 16 ounces pappardelle pasta, or tagliatelle
- 1 tsp granulated sugar, or as needed to taste, optional
- Parmesan cheese or Parmigiano-Reggiano, for garnish
- Chopped parsley, for garnish
Recommended Equipment
Instructions
- Cut the boneless short ribs into large chunks; sprinkle lightly with salt and pepper.1 pound boneless short ribs | Freshly ground black pepper | Fine salt
- Heat 2 tablespoons of oil in a Dutch oven or large sauté pan over medium-high heat. Add the short ribs to the hot oil and brown for about 4 minutes on each side, or until you have a nice, dark crust on the meat. Remove the beef and set aside.2 tbsp olive oil
- Add 1 tablespoon of oil to the pan. Add the carrots, onion, and celery to the pan along with a sprinkling of salt and pepper; cook for about 4 minutes, until slightly softened. Add the garlic, thyme, and tomato paste and continue cooking, stirring constantly, for 2 minutes longer.1 tbsp olive oil | 1 cup diced carrot | 1 cup diced onion | 1 cup diced celery | 4 large cloves garlic | 2 tsp fresh thyme leaves | 1 (6-ounce) can tomato paste
- Add the bay leaves and wine to the pan and bring to a simmer. Simmer, uncovered, for 4 minutes.2 bay leaves | 1 cup dry red wine
- Crush the tomatoes and add them to the pot with the beef stock. Cover the pot with a lid and cook over low heat for 3 hours, or until the meat is very tender and can be easily shredded with a fork.1 1/2 cups beef stock | 1 (28-ounce) can whole plum tomatoes
- Remove the beef pieces from the pan and shred them with 2 forks. Add the shredded meat back to the pan and continue to simmer, uncovered, until thickened, about 30 minutes to 1 hour.
- Meanwhile, bring a large pot of water—about 4 quarts—to a boil with 4 teaspoons of kosher salt (the water should taste as salty as the ocean). Add the pappardelle to the boiling water and cook following the package instructions.4 tsp kosher salt | 12 to 16 ounces pappardelle pasta
- Taste the sauce and adjust the seasonings with salt, pepper, and sugar, as needed, to taste. Add a splash of pasta water if needed to loosen.1 tsp granulated sugar
- Drain the pasta and return it to the cooking pot. Add as much of the sauce as you need and toss to coat.
- Serve the short rib Bolognese with freshly grated Parmigiano-Reggiano or Parmesan cheese and fresh chopped parsley.Parmesan cheese or Parmigiano-Reggiano | Chopped parsley
Nutrition
Calories: 583kcalCarbohydrates: 69gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 96mgSodium: 256mgPotassium: 732mgFiber: 4gSugar: 11gVitamin A: 4451IUVitamin C: 7mgCalcium: 67mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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