Hearty Beef Shortrib Ragu: A Winter Comfort Dish

· 2 min read
beef italian pasta recipes

This beef shortrib ragu is a labor of love that transforms basic ingredients into something spectacular. The long, slow cooking process creates a rich, deeply flavored sauce that’s perfect over pasta or mashed potatoes.

recipe guide

Beef Shortrib Ragu

Servings: 6-8Prep: 30 minCook: 3-4 hours

Ingredients

For the Ragu
  • 3-4 lbs beef shortribs
  • 4 medium onions, diced
  • 5-6 carrots, shredded
  • 5-6 celery stalks, diced
  • 1 head of garlic, cloves peeled
  • 2-3 tbsp tomato paste
  • 2 cans (28 oz each) whole San Marzano tomatoes
  • 4 cups beef stock
  • 2 tbsp kosher salt
  • Fresh ground black pepper
  • 1 tsp red pepper flakes
  • 2 tbsp Italian seasoning blend
  • Fresh basil and sage for garnish
For Serving
  • 1 lb rigatoni pasta (or colcannon for a twist)

Instructions

  1. Prep the Meat: Season the shortribs generously with salt. Let them come to room temperature before cooking.

  2. Sear the Meat: Sear the shortribs aggressively. Don’t flip until they naturally release from the pan. Once seared on all sides, set aside.

  3. Build the Base: Reduce heat. Cook down 4 onions in the rendered beef fat. Add shredded carrots, chopped celery, and peeled garlic cloves. Season with salt, pepper, red pepper flakes, and Italian seasonings. Cook until vegetables are softened and starting to caramelize.

  4. Create the Sauce: Add tomato paste and cook for a few minutes. Add San Marzano tomatoes. Return shortribs to the pot with any accumulated juices. Add enough beef stock to barely cover the ribs.

  5. Slow Cook: Transfer to a 300°F oven. Cook for several hours until meat is tender and falling off the bone. Check occasionally, adding more liquid if needed.

  6. Finish the Dish: Remove shortribs. Pull meat from bones and roughly chop. Blend the sauce with an immersion blender until smooth. Return meat to the sauce. Simmer for additional 10-15 minutes.

  7. Serve: Serve over al dente rigatoni or colcannon. Garnish with fresh basil and sage.

Notes

This recipe is quite forgiving with timing - it’s hard to overcook. The key is low and slow cooking to allow the connective tissue in the shortribs to break down completely, resulting in tender, flavorful meat and a rich sauce.

The sauce can be made a day ahead and reheated - in fact, it often tastes better the next day as the flavors have time to develop further.

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