# Beef Short Rib Ragu

This is a comforting beef short rib ragu, perfect for chilly weather, featuring slow-cooked short ribs in a rich tomato and wine sauce served over pappardelle noodles.

- Total time: 180 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 1 white onion
- 3 carrots
- 3 celery
- rosemary
- thyme
- bay leaves
- beef short ribs
- salt
- Kinder's The Blend seasoning
- smoked paprika
- cayenne pepper
- creole seasoning
- oil
- 3 strips bacon
- 5 cloves minced garlic
- 3 tablespoons tomato paste
- 2 cups red wine
- balsamic vinegar
- 28 ounces tomato puree
- Parmesan rind
- 2 cups beef stock
- pappardelle noodles
- Parmesan cheese
- parsley

## Instructions

1. Chop one white onion, three carrots, and three celery stalks into fine pieces.
2. Prepare an herb bouquet by tying together rosemary, thyme, and bay leaves with twine.
3. Trim some fat off the beef short ribs, pat them dry with a paper towel, and sprinkle with salt.
4. Combine Kinder's The Blend seasoning, smoked paprika, cayenne, and creole seasoning to create a seasoning blend.
5. Sprinkle and pat the seasoning blend onto each side of the short ribs.
6. Sear the seasoned short ribs in a Dutch oven with oil for 3-4 minutes on each side until a nice crust forms, then remove them.
7. Chop three strips of bacon and render the fat out in the same Dutch oven, then remove the bacon bits.
8. Add the chopped onions, carrots, and celery to the bacon fat in the Dutch oven and cook for 10 minutes, scraping the brown bits from the bottom of the pan.
9. Add five cloves of minced garlic and three tablespoons of tomato paste to the vegetables and cook.
10. Deglaze the pot with two cups of red wine, letting it reduce down for a few minutes.
11. Add some balsamic vinegar to the pot.
12. Stir in a 28-ounce can of tomato puree, a Parmesan rind, the herb bouquet, and the seared short ribs.
13. Pour in two cups of beef stock.
14. Bake the ragu in the oven at 325 degrees Fahrenheit for approximately three hours.
15. If making fresh noodles, prepare the dough with flour and egg yolks, then roll and cut them into pappardelle.
16. Cook the pappardelle noodles in boiling water.
17. Remove the cooked short ribs from the sauce, discard the bones, and remove the herb bouquet.
18. Shred the short rib meat with two forks directly into the sauce.
19. Add the meat sauce to a warm pan, then add the cooked noodles on top and mix well to combine.
20. Plate the beef short rib ragu and top with freshly grated Parmesan and parsley.

## Equipment

- knife
- cutting board
- bowl
- twine
- paper towel
- Dutch oven
- tongs
- wooden spoon
- pan
- fork
- plate

## Tips

- Trimming some fat off the short ribs and patting them dry helps create a nice crust when searing.
- Scraping brown bits off the bottom of the pan after cooking bacon adds a lot of flavor to the vegetables.
- If you don't want to make noodles from scratch, DeCecco egg pappardelle noodles are a recommended option.

## Source

- Original video: https://www.instagram.com/reel/DP4tOxSkSt3/?igsh=MTR1bGo4ano5aG1yYw==
- Recipe page: https://www.cliprecipe.com/recipe/a1cca7dd-ece5-444c-88c6-1a3b5cfc6835
- Extracted: 2025-11-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt