Ingredients:

  • 4 lbs Bone-in or Boneless Beef Short Ribs (trimmed of excess external fat)
  • 1 Tbsp Olive Oil (plus more as needed)
  • 2 tsp Kosher Salt (plus more to taste)
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (such as Merlot, Cabernet Sauvignon, or Chianti)
  • 1 (28 oz) can High-Quality Crushed Tomatoes (e.g., San Marzano style)
  • 4 cups Low-Sodium Beef Stock
  • 1 large Bay Leaf
  • 1 sprig Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 lb Pappardelle, Tagliatelle, or Rigatoni pasta (for serving)
  • Freshly grated Parmesan or Pecorino Romano cheese (for garnish)
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Prep and Sear the Short Ribs: Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over high heat. Sear the ribs in batches until deep golden brown and caramelized on all sides (3-4 minutes per side). Remove and set aside, reserving the browned bits (fond) in the pot.
  2. Build the Soffritto: Reduce heat to medium-low. Add butter (or more oil). Sauté the diced onion, carrots, and celery (soffritto) until very soft and translucent (about 8–10 minutes). Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant.
  3. Deglaze and Combine Liquids: Increase heat to medium. Pour in the red wine, scraping the bottom of the pot vigorously to lift all the fond. Allow the wine to reduce by half (about 5 minutes). Stir in crushed tomatoes, beef stock, bay leaf, rosemary, and thyme sprigs. Bring the mixture to a simmer.
  4. The Long Braise: Nest the seared short ribs back into the sauce, ensuring they are mostly submerged. Cover the pot tightly with a lid and transfer to a preheated oven at 325°F (160°C). Braise for 3 hours 30 minutes to 4 hours, or until the meat is falling-apart tender.
  5. Finish the Ragu: Carefully remove the short ribs from the sauce and place them on a platter. Discard the herb sprigs and bay leaf. Shred the meat using two forks, discarding any large pieces of fat or bone. If the sauce is too thin, simmer it uncovered over medium-high heat until it reaches your desired consistency. Skim excess fat from the surface. Stir the shredded meat back into the thickened ragu and adjust seasoning.
  6. Serve: Toss the hot ragu with cooked pappardelle, tagliatelle, or rigatoni pasta until thoroughly coated. Serve immediately with a generous grating of Parmesan cheese and a sprinkle of fresh herbs.