This slow-cooked beef short rib ragu is the ultimate comfort food. The meat is tender and juicy, and the sauce is rich and savory, made with tomatoes, herbs, and red wine. Serve it over pasta for a hearty and delicious meal that is perfect for a decadent evening at home.

Quick Info

⏱️ 195 min • 🍽️ 6 servings • ⭐ 94%

Nutrition

968 cal • 51g protein • 141g carbs • 19g fat

Tags

[Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 2 pounds bone-in beef short ribs, cut into 2-inch pieces
• 3 teaspoons kosher salt, divided, plus more to taste
• 3 teaspoons freshly ground black pepper, divided, plus more to taste
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1½ cups diced carrots
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 1 28-ounce can of crushed tomatoes
• 1 cup beef stock
• 1 tablespoon Dijon mustard
• 2 bay leaves
• 6 sprigs fresh thyme
• 1 cup water, as needed
• 2 pounds pappardelle pasta
• Finely chopped fresh parsley, for garnish
• Grated Parmesan cheese, for garnish

Instructions Preview

1. Pat the short ribs with paper towels to re…
2. Add the olive oil to a Dutch oven or large…
3. Discard all but 1 tablespoon of rendered f…

…and 8 more steps

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Recipe by: Claire Nolan, Marissa Buie • From: Tasty