Braised Short Rib Ragu with Tagliatelle

5 from 1 vote

Braised Short Rib Ragu with Tagliatelle

This is a staple recipe for us, Braised Short Rib Ragu with Tagliatelle. Bone-in beef short ribs that are slow-braised in wine and tomatoes until they fall off the bone and are shredded into tagliatelle pasta.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner, Pasta

Cuisine: Italian

Diet: Diabetic, Halal

Servings:

Author: Lindsey Baruch

Equipment

Ingredients

2 1/2 to 3 pounds bone-in beef short ribs about 4 to 5 pieces
Kosher salt and freshly ground black pepper
1 large yellow onion roughly chopped
2 medium carrots roughly chopped
2 celery stalks roughly chopped
4 large garlic cloves
2 tablespoons neutral oil
1 tablespoon Calabrian chili paste
1 6 ounce can of tomato paste
2 cups dry red wine we are using Chianti
1 28 ounce can crushed tomatoes plus 1 cup water (fill the crushed tomato can halfway)
1 pound tagliatelle
1 cup pasta water reserved
1/2 cup freshly grated Parmesan cheese plus more for serving
Fresh flat-leaf parsley chopped, for serving, or top with salsa verde (both optional)

Instructions

Pat the short ribs completely dry with paper towels. Season all sides with kosher salt and black pepper, and let the short ribs come to room temperature.
In a food processor, completely pulse your onion, carrot, celery, and garlic until a paste forms.
Heat neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the short ribs in batches and don't crowd the pot. Sear 4 to 5 minutes per side until deeply browned on all sides. Remove and set aside. Pour off most of the excess fat, leaving about 1 tablespoon remaining.
Reduce the heat to medium and add your blended veggies. Season with a pinch of salt and pepper, stirring occasionally, until softened, 5 to 6 minutes. Add Calabrian chili paste and tomato paste. Stir to coat the vegetables and cook until the tomato paste deepens in color and caramelizes slightly, about 3 to 4 minutes.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let reduce by half, about 2 to 3 minutes. Add crushed tomatoes and fill the empty can halfway with water, about 1 cup, and add in the pot. Stir to combine. Taste and adjust salt.
Add the short ribs back into the pot to submerge in the braising liquid. Bring the heat to medium-low to low, cover with a lid, and braise for 3 hours, until the meat is completely tender and falling off the bone.
Once your short ribs are ready, carefully transfer them to a shallow pot or cutting board with ridges. Discard the bones and any large pieces of silver skin or fat. Shred the meat with two forks. Return the meat to the pot and stir it into your sauce. Adjust with salt and pepper to taste and keep this on low.
Bring a large pot of water to a boil. Once boiling, add salt and your tagliatelle to cook.
Once your pasta is 1 to 2 minutes before al dente, transfer it to the pot with the short ribs and add in your parmesan cheese. Adjust as needed with pasta water.
Serve in bowls, topping with more parmesan cheese and freshly cracked black pepper. Top with parsley or salsa verde, if using, and enjoy!

Notes

Blend your mirepoix: By blending this, you will get a nice and almost creamy sauce without chunks when adding back in the shredded short ribs.
Red wine: Use any variation of a dry red wine, such as Cabernet Sauvignon or Merlot. Here we are using a Chianti.
Prep: You can prepare this ahead of time and reheat it on the stovetop, finishing with your pasta and pasta finishes.
Freeze: Store the ragu (without pasta) in the freezer for up to 3 months.
Storing: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop on low heat. Adjust with a splash of water as needed.

Nutrition