Short Rib Ragu Recipe

Cook the Bucatini

Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Sear the Short Ribs

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear the ribs on all sides until browned, about 8-10 minutes. Remove from pot and set aside.

Sauté the Vegetables

In the same pot, add diced onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

Add Tomato Paste and Wine

Stir in the tomato paste and cook for 2 minutes. Then, deglaze the pot with red wine, scraping the bottom to release any browned bits. Allow the wine to reduce by half.

Combine Ingredients

Add the canned crushed tomatoes, beef broth, dried oregano, dried basil, and the seared short ribs back into the pot. Bring to a simmer.

Braise the Ragu

Cover the pot and reduce heat to low. Let it simmer gently for about 2.5 to 3 hours, or until the short ribs are fork-tender.

Shred the Short Ribs

Remove the short ribs from the pot and shred the meat using two forks. Discard any bones and excess fat.

Finish the Ragu

Return the shredded meat to the pot and stir to combine. If the sauce is too thick, add reserved pasta water until desired consistency is reached. Adjust seasoning with salt and pepper.

Combine Pasta and Ragu

Toss the cooked bucatini with the short rib ragu until well coated.

Plate and Garnish

Serve the bucatini topped with grated Parmesan cheese, roasted cherry tomatoes, and fresh herbs. Enjoy!