# Slowly Braised Short Rib Ragu · Plays Well With Butter

Slowly Braised Short Rib Ragu · Plays Well With Butter takes 3 hr 25 min (25 min prep, 3 hr cooking) and serves 12.

Recipe by playswellwithbutter.com · original: https://playswellwithbutter.com/short-rib-ragu-recipe/  
Cuisine: Italian · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/slowly-braised-short-rib-ragu-recipe (with step-by-step Cook Mode)

Slowly braised beef short ribs create a hearty and boldly flavored ragu sauce in this Short Rib Ragu recipe. Ultimate Italian comfort food!

## Ingredients (serves 12)

- 1½ pounds English-cut beef short ribs
- 3 tablespoons olive oil, divided
- 6 garlic cloves, minced
- 3 tablespoons tomato paste
- ¾ cup dry red wine
- 1 parmesan rind (optional)
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 1 pound dried pappardelle noodles
- 2 tablespoons heavy cream
- Fresh parsley, for garnish
- 1 large yellow onion, diced
- 3 large carrots, peeled and diced
- 3 large celery ribs, diced
- grated Parmigiano-Reggiano cheese, for serving
- 2 bay leaves
- Kosher salt and ground black pepper, to taste
- 1 (28-ounce) can petite diced San Marzano-style tomatoes
- 2 cups low-sodium beef broth or stock

## Steps

1. Pat the beef short ribs completely dry with paper towels
2. Season the short ribs generously with kosher salt and ground black pepper on all sides
3. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat
4. Add the seasoned short ribs and sear for 3-4 minutes per side, until they develop a deep golden-brown crust
5. Remove the seared short ribs and set aside on a plate
6. Add the remaining tablespoon of olive oil to the same pot
7. Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are deeply caramelized and rich brown in color
8. Add the minced garlic and cook until fragrant and golden
9. Add the tomato paste and cook, stirring constantly, until it deepens to a dark rust-red color and develops a rich aroma
10. Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot
11. Let the wine simmer to cook off some of the alcohol
12. Add the diced San Marzano-style tomatoes, beef broth, bay leaves, parmesan rind, chopped rosemary, thyme, and sage
13. Return the browned short ribs to the pot
14. Bring the mixture to a gentle simmer, then reduce the heat to low
15. Cover and simmer slowly, stirring occasionally, until the short ribs are incredibly tender and nearly falling apart
16. Remove the short ribs from the pot and carefully shred the meat using two forks, discarding the bones and any excess fat
17. Remove and discard the bay leaves and parmesan rind
18. Return the shredded meat to the sauce and stir in the heavy cream
19. Season with additional salt and pepper to taste
20. Cook the pappardelle noodles according to package directions until al dente
21. Before draining, reserve 1 cup of the starchy pasta cooking water
22. Add the cooked pappardelle to the ragu sauce and toss to combine, using the reserved pasta water to adjust the sauce's consistency as needed
23. Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese and chopped fresh parsley

## Good to know

### Swaps

- No dry red wine? Substitute an equal amount of beef broth and add a splash of balsamic vinegar.
- No pappardelle? Any wide, flat pasta like tagliatelle or fettuccine works well in this ragu.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days, or freeze the sauce (without pasta) for up to 3 months. Reheat on the stovetop until steaming hot, adding a splash of broth if needed.

### Making it ahead

The short rib ragu sauce can be made up to 2 days ahead and stored in the fridge; reheat before tossing with freshly cooked pasta.

## Nutrition (per serving, as published by playswellwithbutter.com)

- Calories: 695 calories
- Protein: 49.7 g
- Carbohydrates: 64 g
- Sugar: 8.1 g
- Fiber: 4.9 g
- Fat: 25.5 g
- Saturated fat: 10.2 g
- Trans fat: 1.4 g
- Cholesterol: 156.1 mg
- Sodium: 515.3 mg