If you’re looking for an economical, quick meal to throw together for dinner tonight, this probably isn’t the one you’re looking for. If on the other hand, you have a special occasion; a birthday dinner, anniversary celebration, holiday meal, or you’re entertaining guests and want a meal that’s sure to impress? Then this is the one you will want to make! It’s one of the most flavorful, decadently delicious, beefy meals you will ever cook up. The next time you happen to find beef short ribs at the market, scoop them up so you can make this utterly delectable dish! It’s a splurge, but most definitely worth it!
Season beef short ribs generously with salt and pepper.
Heat olive oil over medium heat in a large Dutch oven pot. Sear ribs on all sides till deep golden brown.
Remove ribs from the pot.
Sauté onion, celery and carrots until they soften, about 5 minutes.
Add minced garlic and sauté till fragrant, about 1 minute.
Deglaze the pot with the red wine scraping up any browned bits in the bottom of the pot. Increase heat and bring the mixture to a simmer.
Once the broth is simmering, add the beef broth, beef bouillon, crushed tomatoes, tomato paste, cheese rind, salt, pepper, basil, oregano, garlic powder, onion powder, bay leaves, and the bundle of thyme to the pot.
Stir to combine everything and return ribs to the pot. Bring to a boil.
Once mixture comes to a boil, cover the pot with a lid, reduce heat to low, and simmer for 2½ – 3 hours, stirring occasionally. Meat should be tender and easy to remove from the bones.
Remove ribs from the pot.
Fish out the bay leaves, thyme bundle, Parmesan rind and discard them. Remove meat from rib bones and break into shreds using a couple forks. Discard the bones and any excess fat and gristle.
Return the shedded beef back to the pot.
Simmer on low for another 35-45 minutes uncovered, to thicken the sauce.
While sauce thickens, cook pappardelle pasta according to package directions. Drain.
To serve: Place a generous scoop of the beef ragu on top of a mound of the cooked pappardelle pasta. Garnish with a sprinkle of Parmesan cheese if desired and some freshly chopped parsley for a flavorful, fresh finish.
Oh my goodness, hands down, this is one of the best meals I’ve ever made! I traditionally serve it on New Year’s Eve for a really special treat to end the year! It’s warm, and hearty, and filling, and the rich sauce is out-of-this-world, to-die-for delicious! It smells amazing as it’s simmering away on your stovetop all day. It fills the house with its irresistible beefy aroma and it tastes just as good as it smells! Any leftovers you have can be reheated on the stovetop the following day and if possible tastes even better the second day. We love it reheated and served over a bed of fluffy, creamy mashed potatoes. Yes, I have literally died and gone to heaven after eating this dish!!! It’s that good!
Beef Short Rib Ragu
Equipment
- large Dutch oven pot with lid
Ingredients
- 10-12 beef short ribs
- salt and pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 1 head garlic, minced
- 2½ cups dry red wine
- 32 oz beef broth
- 1 tsp beef bouillon
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Kosher salt
- 1 tsp pepper
- 4 sprigs fresh thyme, tied into a bundle
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 bay leaves
- Parmesan cheese rind, optional
- grated Parmesan cheese, for garnish
- freshly chopped parsley, for garnish
- 1 lb pappardelle pasta, cooked according to package directions
Instructions
- Season short ribs generously with salt and pepper.
- Heat olive oil over medium heat in a Dutch oven pot.
- Sear ribs on all sides till golden brown. Remove ribs from the pot.
- Sauté onion, celery and carrots until they soften, about 5 minutes.
- Add garlic and sauté till fragrant, about 1 minute.
- Deglaze pot with the wine scraping up any browned bits in the bottom of the pot. Bring to a simmer.
- Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind, salt, pepper, basil, oregano, garlic powder, onion powder, bay leaves, and bundle of thyme.
- Stir to combine everything. Return ribs to the pot and bring to a boil.
- Cover pot, reduce heat to low and simmer for 2 1/2-3 hours, stirring occasionally.
- Remove ribs from the pot.
- Fish out bay leaves, thyme bundle, Parmesan rind and discard.
- Remove meat from rib bones and break into shreds.
- Return shedded beef to the pot and simmer on low for another 35-45 minutes uncovered, to thicken the sauce.
- Cook pappardelle pasta according to package directions. Drain.
- To serve: Place a generous scoop of the beef ragu on top of a mound of the cooked pappardelle pasta. Garnish with a sprinkle of Parmesan cheese and freshly chopped parsley.
Did You Make This?
Be sure to snap a pic and tag it #naturewayblog I love, love, love hearing from my readers! Please, don’t forget to leave a comment and a review below, and be sure to follow me on INSTAGRAM, FACEBOOK, PINTEREST, TELEGRAM or TWITTER for all the latest happening here at Nature Way!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? Just click the “like” button down at the very bottom, at the end of the post. It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial to you, my readers. And don’t forget to subscribe:
When you sign up you’ll never miss out on all the latest that’s happening here at Nature Way. I promise to never spam you, ever! Cross my heart. Thank you and God bless!
“Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.”
1 Corinthians 10:31
Remember…Jesus ❤️’s you!