Red Wine Beef Short Rib Ragu

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Braised for hours in flavorful red wine and lots of aromatics, this red wine beef short rib ragu features tender pappardelle noodles folded into a fall-apart tender short rib red wine sauce.

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 366kcal

Ingredients

1-1/2 lbs beef short ribs
Salt and pepper to taste
1 tablespoon olive oil
2 medium carrots, cut into 1/2-inch chunks
1 medium sweet onion, cut into 1/2-inch chunks
1 tablespoon tomato paste
3 medium cloves garlic, minced
1 cup dry red wine
2 cups beef broth
2 sprigs rosemary
1 bay leaf
12 oz pappardelle pasta, cooked according to package instructions to al dente
Grated Parmesan cheese for topping

Instructions

Preheat oven to 300F. Pat short ribs dry and season all over with salt and pepper. Heat a Dutch oven (or a large oven-safe high-walled skillet) over medium-high heat, then add olive oil. Sear short ribs 3-5 minutes on all sides until golden brown. Transfer to a plate and set aside.
In remaining drippings over medium-high heat, saute carrot and onion until vegetables begin to soften, about 3 minutes. Add tomato paste and garlic and saute 1 additional minute until fragrant. Pour red wine into pan and use a wooden spoon to scrape up any browned bits.
Add beef broth, rosemary sprigs, bay leaf, and seared beef short ribs to pot and bring to a simmer over medium-high heat. Cover Dutch oven, place in 300F oven, and let cook 3 hours or until short ribs are very tender.
Use a fork to pull beef away from bones into bite-sized pieces and discard bones, rosemary sprigs, and bay leaf. Fold warm cooked pasta into sauce and season with salt and pepper to taste. Serve pasta with Parmesan on top and enjoy!

Notes

Storing Instructions

Store ragu in refrigerator up to 6 days.

Nutrition