In the heart of Tuscany, slow-cooked dishes weave a story of flavors and tradition. This Tuscan Short Rib Ragu captures that soulful tale in every tender bite. With rich, bone-in short ribs and a symphony of herbs and tomatoes, it’s a meal that will transport your taste buds to the cobblestone streets of Italy.
Ingredients:
- Beef Short Ribs: 2.5 lbs, bone-in
- Seasoning: Salt and pepper to taste
- Olive Oil: 2 Tablespoons
- Soffrito: 1 small onion (finely diced), 1 large carrot (finely diced), 1 celery rib (finely diced), and 4 cloves garlic (minced)
- Red Wine: ½ cup, dry (Chianti, Cabernet Sauvignon, or Merlot)
- Broth & Bouillon: 1¾ cups low-sodium beef broth, 2 teaspoons beef bouillon paste
- Tomatoes & Tomato Paste: 28 oz can peeled whole tomatoes (San Marzano recommended), 2 Tablespoons tomato paste
- Cheese Rind (optional): 1 parmesan cheese rind
- Herbs & Spices: ½ teaspoon kosher salt, ½ teaspoon black pepper, 3 sprigs fresh thyme, ½ teaspoon dried oregano leaves, ½ teaspoon dried basil leaves, 2 bay leaves, pinch of crushed red pepper flakes (optional)
- Pasta: 1 lb pappardelle or tagliatelle pasta
Directions:
- Sear Beef: Season the short ribs with salt and pepper. In a Dutch oven, heat the olive oil over medium-high heat. Sear the ribs, rotating every minute, until browned on all sides. Remove from the pot and set aside.
- Sauté Soffrito: Lower the heat to medium. Add the finely diced onion, carrot, celery, and garlic. Sauté for 3-5 minutes until softened and fragrant. Pour in the red wine to deglaze the pot, scraping up the browned bits, and let cook for 3 minutes.
- Add Liquids and Seasonings: Stir in the beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind (if using), salt, pepper, oregano, basil, bay leaves, and crushed red pepper flakes. Nestle the short ribs on top, and add the fresh thyme sprigs.
- Simmer: Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 hours.
- Shred Meat: Remove the bay leaves, thyme sprigs, and cheese rind. Take out the short ribs and shred the meat, discarding the bones.
- Simmer Again: Return the shredded meat to the pot and simmer uncovered for 30 minutes, allowing the sauce to thicken.
- Prepare Pasta: Cook the pasta in salted water according to the package instructions. Once almost al dente, use tongs to transfer the pasta directly to the ragu sauce. Toss and cook for an additional 5 minutes to let the flavors marry.
- Serve: Spoon the rich ragu and tender pasta into shallow bowls. Garnish with freshly shredded Parmesan cheese for an extra burst of flavor.
Total Time: 3 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 4
Enjoy this rustic Tuscan Short Rib Ragu on a cozy evening, savoring the robust flavors that make this dish an unforgettable Italian classic. Whether served with a glass of Chianti or Merlot, the warmth and richness will wrap you in pure comfort.
Buon appetito!
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Tuscan Short Rib Ragu
- Total Time: 3 hours 30 minutes
- Yield: 4 1x
Description
Imagine a chilly evening, a cozy kitchen, and a pot of Tuscan Short Rib Ragu gently simmering, filling the room with rich, inviting aromas. This dish combines tender, fall-off-the-bone beef with a robust tomato and red wine sauce, making it a perfect centerpiece for a comforting family dinner.Each spoonful of this luscious ragu over silky pappardelle promises a taste of Italy right at your dining table. It’s not just a meal; it’s an experience, crafted to bring warmth and satisfaction to any evening. Whether it’s a special occasion or a simple family meal, this ragu is sure to impress and delight.
Ingredients
2.5 lbs bone-in beef short ribs
Salt and pepper to taste
2 Tablespoons olive oil
1 small onion, finely diced
1 large carrot, finely diced
1 celery rib, finely diced
4 cloves garlic, minced
1/2 cup dry red wine (Chianti, Cabernet Sauvignon, Merlot)
1 3/4 cups low-sodium beef broth
2 teaspoons beef bouillon paste
28 oz can peeled whole tomatoes (San Marzano recommended)
2 Tablespoons tomato paste
1 parmesan cheese rind (optional)
½ teaspoon kosher salt, or more to taste
½ teaspoon black pepper
3 sprigs fresh thyme
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
2 bay leaves
Pinch crushed red pepper flakes (optional)
1 lb pappardelle or tagliatelle pasta
Instructions
Sear Beef: Season short ribs all over with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the short ribs, rotating every minute or so, until browned and seared on all sides. Remove from pot and set aside.
Sauté Soffrito: Reduce heat to medium. Add onion, carrots, celery, and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes, scraping up browned bits from the bottom of the pan.
Add Liquids and Seasonings: Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves, and crushed red pepper. Nestle short ribs on top and top with fresh thyme sprigs.
Simmer: Bring to a boil, then reduce heat, cover pot and simmer for 2 hours.
Shred Meat: Remove bay leaves, thyme sprigs, and cheese rind. Remove short ribs and shred meat (discard bones).
Simmer Again: Return meat to the pot and continue to simmer for 30 minutes, to thicken the sauce.
Prepare Pasta: Cook pasta according to package instructions in salted water. Once pasta is almost al dente, use tongs to remove it from the water and add it to the ragu sauce. Toss to combine and cook for 5 more minutes.
Serve: Spoon ragu and noodles into shallow bowls and garnish with fresh shredded Parmesan cheese.
- Prep Time: 30 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 950