Slow-Braised Short Rib Ragu
Fall-apart short ribs simmered in red wine tomato sauce and tossed with pappardelle — the ultimate comfort dinner for cold evenings.
- Prep
- 30m
- Cook
- 180m
- Total
- 210m
- Serves
- 6
Ingredients
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Nutrition
- Calories
- 680
- Protein
- 42g
- Carbs
- 54g
- Fat
- 30g
Estimates per serving.
Instructions
- 1
Season and sear short ribs until deeply browned on all sides; set aside.
- 2
Sauté onion, carrot, and celery until soft, then add garlic.
- 3
Deglaze with wine, scraping up the fond, then add tomatoes, stock, and herbs.
- 4
Return ribs to the pot, cover, and braise at 325°F for 3 hours until tender.
- 5
Shred meat, reduce sauce, and toss with pappardelle and Parmesan.
Chef tips
- Make it a day ahead — the flavors deepen overnight.
- Skim excess fat from the surface before shredding for a cleaner sauce.
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Follow along with the full technique on video.
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