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short rib pasta recipe Tomato Red Ragù Toss
- Total Time: 222 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This short rib pasta with Tomato Red Ragù Toss is a deeply comforting, hearty dish that feels gourmet but is surprisingly simple to make. It is perfect for a family-friendly feast.
Ingredients
- 3 lbs boneless beef short ribs, trimmed
- 28 oz (794 g) canned crushed tomatoes
- 1 large (approx 1.5 cups chopped) yellow onion, chopped
- 2 medium (approx 1 cup chopped) carrots, chopped
- 2 stalks (approx 1 cup chopped) celery, chopped
- 4–5 cloves garlic, minced
- 2 cups (480 ml) beef broth, low-sodium
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (30 ml) olive oil
- Salt, to taste
- Black pepper, to taste
- 1 lb (450 g) pasta shape (rigatoni, pappardelle, or tagliatelle)
- 1 cup (113 g) freshly grated Parmesan cheese, for serving
- 0.25 cup (5 g) chopped fresh herbs (parsley or basil), for serving
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes, or to taste
- 1 tablespoon (15 ml) balsamic vinegar
Instructions
- Prep Short Ribs: Pat 3 lbs boneless beef short ribs dry with paper towels and season generously with 1-2 teaspoons each of salt and black pepper.
- Sear for Flavor: Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear short ribs on all sides until deeply browned (about 3-4 minutes per side), then remove and set aside.
- Build Ragù Base: Add chopped onion, carrots, and celery to the same pot, stirring and scraping up browned bits. Sauté until vegetables soften (about 5-7 minutes). Stir in minced garlic and tomato paste, cooking for 1 more minute until aromatic and slightly darkened.
- Deglaze and Simmer: Pour in 2 cups beef broth, using a wooden spoon to scrape up all flavorful fond bits from the bottom of the pot. Bring the liquid to a gentle simmer.
- Combine and Slow Cook: Return seared short ribs to the pot. Add the 28 oz can of crushed tomatoes, 2 bay leaves, and 1 teaspoon of dried thyme. Bring the sauce to a gentle simmer again, then cover the pot tightly. Cook in a preheated oven at 300 F (150 C) or on the stovetop over low heat for 2.5-3 hours, or until the short ribs are incredibly fall-apart tender and the sauce has thickened slightly. (If the sauce appears too dry during cooking, add a splash of extra beef broth to maintain moisture.)
- Shred Meat: Carefully remove the tender short ribs from the ragu using tongs. Shred the meat using two forks, discarding any bones or excess fat. Return the shredded meat to the simmering ragu, stirring gently to combine.
- Cook Pasta: While the sauce finishes its final simmer, bring a large pot of salted water to a rolling boil. Cook your chosen 1 lb pasta according to package directions until al dente. Before draining, reserve about 1 cup (240 ml) of the starchy pasta water.
- Toss and Serve: Add the hot, drained pasta directly to the rich ragu. Toss to combine thoroughly, adding a splash of the reserved pasta water if needed to reach your desired creamy consistency. Serve immediately in warm bowls, topped generously with freshly grated Parmesan cheese and chopped fresh herbs.
Notes
For a healthier twist or dietary needs, use whole wheat or gluten-free pasta and low-sodium beef broth. Stir in spinach or kale during the last 15 minutes of cooking for extra greens. A splash of balsamic vinegar brightens the sauce at the end. The recipe can also be made in an Instant Pot (cook on high pressure for 60-70 minutes, then natural release for 15 minutes).
- Prep Time: 30 minutes
- Cook Time: 185 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 750 calories
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: short rib pasta, ragu, comfort food, easy dinner, braised beef, tomato sauce, family meal, Dutch oven, slow cook
