Short Rib Ragu At Home

Ingredients

• 2 lb Short Rib, Bone‑In (cut into 2‑inch pieces)
• 1 lb Chuck Roast (cut into 2‑inch cubes)
• 1 lb Grape Tomatoes (fresh or canned, halved; charred before adding)
• 3 Carrots (large, peeled and finely diced)
• 4 Celery Stalks (finely diced)
• 1 Yellow Onion (large, finely diced)
• 3 clove Garlic (minced)
• 2 tbsp Tomato Paste (good quality)
• 2 tbsp Harissa Paste (spicy North‑African chili paste)
• 2 cup Red Wine (dry red, such as Bordeaux or Cabernet Sauvignon)
• 2.5 cup Beef Stock (low‑sodium)
• 2 tbsp Balsamic Vinegar (aged, for a touch of sweetness)
• to taste Kosher Salt (generous seasoning for meat and sauce)
• to taste Black Pepper (freshly cracked)
• 15 sprig Fresh Thyme (tied with kitchen twine)
• 2 Bay Leaves
• 1 lb Pappardelle Pasta (dry, broken in half for easier handling)
• 1 cup Pecorino Romano (finely grated)
• 1 cup Fresh Basil Leaves (torn)
• 3 tbsp Olive Oil (for searing; can substitute avocado oil for higher smoke point)

Instructions

1. Char the Tomatoes

   Preheat the broiler (or use a blowtorch) to high. Spread the grape tomatoes on a baking sheet and char them until the skins blister and darken, about 8‑10 minutes, turning once. This adds smoky depth and helps loosen skins.

   Time: PT10M

   Temperature: 500°F

2. Prep the Aromatics

   Peel and finely dice the carrots, celery, and onion. Mince the garlic. Aim for a near‑fine dice so the vegetables melt into the sauce.

   Time: PT15M

3. Season the Meat

   Generously coat the short rib pieces and chuck roast cubes with kosher salt and freshly cracked black pepper on all sides.

   Time: PT5M

4. Sear the Meat

   Heat 2‑3 tbsp olive oil (or avocado oil) in the Dutch oven over medium‑high until shimmering. Working in batches, add the meat and sear without moving for about 2 minutes per side until deep brown. Remove and set aside.

   Time: PT10M

   Temperature: 450°F

5. Sauté the Vegetables

   If the pot looks dry, add another tablespoon of oil. Add the diced onion, carrot, celery, and a pinch of salt. Cook, stirring, until softened, about 2 minutes.

   Time: PT2M

   Temperature: Medium

6. Add Garlic, Tomato Paste and Harissa

   Stir in the minced garlic, tomato paste, and harissa. Cook, stirring constantly, until the paste darkens and sticks to the bottom, about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Incorporate the Charred Tomatoes

   Add the charred grape tomatoes (whole or lightly crushed) to the pot and stir to combine.

   Time: PT1M

8. Deglaze with Red Wine

   Pour in 2 cups of dry red wine, scraping up any browned bits from the bottom. Increase heat and bring to a rapid boil; let it reduce for about 5 minutes.

   Time: PT5M

   Temperature: High

9. Add Stock and Balsamic

   Stir in 2.5 cups beef stock and 2 tbsp balsamic vinegar. Bring the mixture back to a boil, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: Medium

10. Add Bouquet Garni and Return Meat

    Tie together thyme sprigs and bay leaves with kitchen twine. Nestle the seared meat (bone side down) into the pot, add the bouquet garni, cover, and place the pot in a pre‑heated 350°F oven.

    Time: PT5M

    Temperature: 350°F

11. Oven Braise

    Braise for 3 to 3½ hours, or until the meat is fork‑tender and falling apart.

    Time: PT3H30M

    Temperature: 350°F

12. Shred the Meat

    Remove the pot from the oven. Using heat‑resistant gloves, pull the bones from the short ribs and discard the gelatinous membrane. Shred the meat with two forks or your hands until it forms a cohesive mass.

    Time: PT10M

13. Finish the Sauce

    Return the shredded meat to the pot, stir to combine. If the sauce is too thick, add beef stock a tablespoon at a time until desired consistency is reached. Adjust salt and pepper to taste.

    Time: PT5M

    Temperature: Low

14. Cook the Pasta

    Bring a large pot of water to a rolling boil, salt it heavily (like seawater), and cook 1 lb pappardelle until al dente according to package directions.

    Time: PT12M

    Temperature: Boiling

15. Prepare Cheese and Basil

    Finely grate Pecorino Romano and tear fresh basil leaves.

    Time: PT5M

16. Combine Pasta and Ragu

    Add the drained pasta back to its pot, pour in half of the ragu, a splash of reserved pasta water, and toss. Add the remaining ragu, more pasta water as needed, grated Pecorino, and torn basil. Toss gently until everything is glossy and evenly coated.

    Time: PT5M

17. Plate and Finish

    Twirl a portion of pasta onto each plate, top with a generous spoonful of ragu, sprinkle extra Pecorino, a grind of black pepper, and drizzle a thin line of balsamic reduction.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Short Rib, Bone‑In: Beef short plate, Beef shank
• Instead of Chuck Roast: Beef shoulder, Beef brisket
• Instead of Grape Tomatoes: Roma tomatoes, canned whole peeled tomatoes
• Instead of Carrots: parsnips
• Instead of Celery Stalks: fennel stalks
• Instead of Yellow Onion: white onion
• Instead of Garlic: garlic paste
• Instead of Tomato Paste: concentrated tomato purée
• Instead of Harissa Paste: sambal oelek, chili garlic sauce
• Instead of Red Wine: beef broth with a splash of red wine vinegar
• Instead of Beef Stock: bone broth, vegetable stock
• Instead of Balsamic Vinegar: red wine reduction
• Instead of Kosher Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Fresh Thyme: dried thyme (1 tsp)
• Instead of Bay Leaves: dried thyme
• Instead of Pappardelle Pasta: tagliatelle, fettuccine
• Instead of Pecorino Romano: Parmigiano‑Reggiano
• Instead of Fresh Basil Leaves: flat‑leaf parsley
• Instead of Olive Oil: avocado oil

Equipment Needed

• Large Dutch Oven or Heavy‑Bottomed Pot
• Chef Knife
• Cutting Board
• Tongs
• Kitchen Twine (optional)
• Ladle (optional)
• Grater
• Large Pot for Pasta
• Colander
• Measuring Cups and Spoons
• Oven
• Heat‑Resistant Gloves or Oven Mitts
• Wooden Spoon or Silicone Spatula

Critical Steps — Do Not Skip

• Searing the meat to develop deep brown fond
• Oven braising for 3‑3.5 hours until fork‑tender
• Shredding the meat while hot to achieve a cohesive texture
• Emulsifying the sauce with pasta water and cheese for a glossy finish

Chef Tips from the Video

• Using bone‑in short ribs adds gelatin, giving the sauce a luxurious mouthfeel.
• Charred tomatoes provide a subtle smoky note that elevates the ragu without overwhelming acidity.
• Tie the thyme and bay leaves together; it makes removal easy and prevents stray leaves in the final sauce.
• Reserve pasta water; the starch helps bind the sauce to the pasta.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Freeze the ragu (without pasta) in freezer‑safe bags for up to 2 months. Thaw overnight in the fridge and reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The ragu can be made 2 days ahead; cool, refrigerate, and reheat gently before tossing with fresh pasta.
• Freeze the ragu in portioned bags; it reheats well on the stovetop with a splash of stock.

Frequently Asked Questions