The Best Short Rib Ragu
the perfect way to sauce your fresh homemade pasta
Hi! Hello. So glad you’re here. If you arn’t subscribed, but want to be (I would love to have you), check out the link below:
To check out the full version of this post visit the link here. And for more recipes like this be sure to check out the site at www.mosthungry.com
A ragu (ragù) is simply an Italian meat sauce. Just about every region in Italy has its own version of a ragu – some with white wine, others with a mix of meats, sausage as the base, or even chicken liver (trust me, it’s good). But today, we’re going with a short rib version that gets slow-cooked to perfection.
Ragu is typically served over pasta, but you can certainly enjoy it over polenta, which I highly recommend, or as a sauce for gnocchi, or even as a base for one of the best pizzas you will ever have. Like I mentioned before, there are many different types of ragus, all variations depending on regionality. For example, the classic Ragu Bolognese, which is probably what comes to mind first (think spaghetti and meat sauce) – is from, you guessed it, Bologna. Then there’s Ragu alla Napoletana, Fiorentina, Genovese, Siciliana, and so on. And while I would love to make all of these for you, here I’ll focus on this short rib variation. (Quick side note: should we do this as a series? Making all the various ragus from different regions in Italy. Are we into that?)
This short rib ragu has a tomato base with lots of celery, onion, and carrots cooked along with those short ribs. The final sauce is silky, and the meat is super tender. Ragu is magical – you put one thing in, and out comes something completely different and insanely delicious. Slowly cooking meat is one of those moments of alchemy in the kitchen where just heat and time can transform a tough cut of meat into something that is so, so delicious.
And, as I’m sure you’ve guessed, or seen from the photos, we’re pairing this short rib ragu with the fresh homemade pasta I made in the previous post. The texture of the fresh pasta and the size and shape of the tagliatelle work great. You can also do pappardelle, bucatini, gnocchi, rigatoni, ravioli, go wild.
Ok, now onto the recipe…
Ingredients
2 lbs short ribs flanken cut or a crosswise cut is preferable, but not essential
1 onion diced
2 stalks celery diced
1 large carrot diced
15 oz tomato paste
1 small bundle thyme leaves
2 bay leaves
1 glass wine
1 c water more or less to cover the short ribs
olive oil
grated Locatelli or Parmigiano
Instructions
Season the short ribs with salt. Brown them in a pan with some olive oil over medium-high heat. Ensure all sides are browned by turning them as needed to get a good sear. More browning means more flavor.
Once the short ribs have plenty of color, remove them from the pan and set them aside. Add diced onions, celery, and carrots to the pan. Cook them until they have softened and slightly browned, about 10 minutes, stirring occasionally.
After the vegetables have cooked, add tomato paste and cook until it changes from bright red to a brick red color, almost rust-colored. This step cooks the tomato paste. Stir constantly to prevent burning; it should only take a few minutes.
Add wine or water to the pan and scrape off any bits stuck to the bottom.
Return the short ribs to the pan, along with any juices they released. Add thyme and bay leaves, ensuring the short ribs are covered at least 3/4 of the way with liquid. If needed, add more water, and it's fine if the short ribs are fully submerged.
Cover and let the sauce cook. Depending on your cooking method, it may take 40 minutes in a pressure cooker, 3 hours simmering on the stovetop, 6-8 hours in a slow cooker on low, or 3 hours in the oven at 350°F (175°C). You'll know it's cooked long enough when the meat is super tender, easily falls apart, and the bones slide right out.
To finish the sauce, remove the thyme bundle and bay leaves. Remove the short ribs; they should be falling apart. Remove any bones and gently shred the meat. Also, remove any excess bits of fat or connective tissue that hasn't broken down.
Add the shredded meat back into the sauce. If the sauce seems too thin, let it simmer and reduce for a bit. If it's too thick, add a touch of water. Once it reaches your desired consistency, adjust the seasoning if needed, and then serve!
If serving over pasta, you can add a good amount of pasta water to achieve a silky, saucy consistency. Enjoy!
Subscribing to most hungry is totally free. And if you enjoyed this post, you can support me by pledging a future paid subscription.