Short Rib Ragú Recipe

Prepare and season short ribs

Pat short ribs dry with paper towels. Trim any excessive fat if desired. Season all sides generously with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust the ribs with the all-purpose flour, shaking off excess.

Brown the short ribs

Heat a large heavy-bottomed Dutch oven or wide sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, add short ribs in a single layer (work in batches if needed) and brown 3–4 minutes per side until deeply caramelized. Remove browned ribs to a plate and set aside.

Sweat the vegetables

Reduce heat to medium. If pan is dry, add a splash of olive oil. Add diced onion, carrot, and celery with a pinch of salt and cook, stirring, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the base

Stir in 3 tablespoons tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly. Pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by about half, 4–6 minutes.

Add liquids and aromatics

Return browned short ribs and any accumulated juices to the pot. Add 3 cups beef stock and the 14 oz crushed tomatoes (hand-crushed). Tuck in 3 thyme sprigs, 2 bay leaves, and 1 teaspoon chopped fresh rosemary (if using). Add the remaining 1/2 teaspoon kosher salt. Bring to a gentle simmer.

Braise

Cover the pot with a lid slightly ajar to allow some steam to escape, reduce heat to low, and simmer gently until the short ribs are fork-tender and falling off the bone, about 2 to 2 1/2 hours. Alternatively, transfer to a 325°F (160°C) oven and braise 2 to 2 1/2 hours.

Shred and reduce sauce

Remove short ribs to a cutting board; discard bones if present and shred meat with two forks into bite-sized pieces. Skim and discard any excess fat from the surface of the sauce. Remove thyme sprigs and bay leaves. If sauce is thin, simmer uncovered over medium heat for 10–15 minutes to reduce and concentrate flavors. Stir in 1 teaspoon sugar only if the tomatoes taste too acidic.

Finish the ragú

Add shredded meat back to the reduced sauce and stir to combine. Taste and adjust seasoning with remaining kosher salt and pepper as needed. Stir in 2 tablespoons heavy cream (optional) for silkier texture and 1 tablespoon extra-virgin olive oil for sheen. Keep warm over the lowest heat while pasta cooks.

Cook the rigatoni

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Cook 1 lb rigatoni according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Combine pasta and ragú

Add drained rigatoni to the pot with the ragú (or return ragatoni to the empty pasta pot and pour ragú over). Toss gently to coat. If the sauce is too thick or clings too heavily, add reserved pasta water a few tablespoons at a time until the desired saucy consistency is reached.

Plate and finish

Portion rigatoni with short rib ragú into bowls. Sprinkle each serving with freshly grated Parmesan and chopped parsley. Drizzle a little extra-virgin olive oil over each portion and finish with a grind of black pepper. Serve immediately.