Fall-Apart Braised Short Rib Ragu
This rich, slow-braised short rib ragu features fall-apart tender beef short ribs simmered in red wine, San Marzano tomatoes, fresh herbs, garlic, and a splash of heavy cream for silky texture. Tossed with al dente rigatoni and finished with fresh basil and Parmesan pure comfort food with bright lemon notes. Ideal for cozy dinners, meal prep, or impressing guests. Make-ahead friendly and worth every minute of the simmer!
Servings 8 servings
Ingredients
- 3 lbs grass fed bone-in beef short ribs
- 3 tbsp avocado oil (for the pan)
- 1 large organic shallot
- 6 cloves organic garlic
- 1 tbsp organic red pepper flakes
- 1 tsp organic ground nutmeg
- 1 tbsp organic dried oregano
- 2 sprigs fresh organic sage
- 2 sprigs fresh organic rosemary
- 5 sprigs fresh organic thyme
- 3 tbsp organic tomato paste
- 2 tbsp fresh squeezed organic lemon juice
- 1 cup organic beef broth
- 2 cups dry red wine (I prefer rioja)
- 2 (28-oz) cans San Marzano tomatoes
- 1 organic bay leaf
- splash organic heavy cream (about 1/4 cup)
- 3 tsp organic Himalayan salt
- 1 tbsp fresh ground organic black pepper
- 1 lb organic rigatoni pasta
Instructions
- Heat avocado oil in a large Dutch oven over medium heat for 10-15 minutes until very hot (shimmering but not smoking).
- Season short ribs generously with salt and pepper. Sear in batches, 3 minutes per side until deeply browned. Remove to a plate and let rest.
- In the same pot (with residual oil), add diced shallot and cook 4-5 minutes until softened. Add minced garlic, red pepper flakes, nutmeg, oregano, sage, rosemary, and thyme sprigs. Add in tomato paste until a dark red-brown color forms. Sauté 1-2 minutes until fragrant.
- Deglaze with lemon juice, scraping up browned bits. Pour in red wine and beef broth; bring to a simmer and reduce slightly (2-3 minutes).
- Add San Marzano tomatoes, bay leaf, and a pinch of salt/pepper. Stir well.
- Bring to a boil, then reduce to low for a constant gentle simmer. Return short ribs (and any juices) to the pot. Simmer 4 hours minimum (6 hours preferred) until meat is fall-apart tender. Stir occasionally; add splash of water/broth if thickening too much.
- Remove short ribs to shred (discard bones). Remove herb sprigs and bay leaf. Use immersion blender to partially blend sauce for silky texture (leave some chunks for heartiness).
- Stir shredded short rib back into sauce. Add heavy cream; simmer 5-10 minutes to meld flavors. Taste and adjust seasoning if needed.
- Meanwhile, boil rigatoni in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Toss pasta directly in sauce (add pasta water as needed for silky consistency).
- Serve topped with fresh basil and grated Parmesan. Enjoy hot!
Notes
- Make-ahead: Braise day before; reheat gently and cook pasta fresh. Freezes beautifully (sauce + meat separate from pasta).
- Variations: Add diced carrots/celery for classic soffritto; use gluten-free rigatoni; swap cream for coconut cream if dairy-light.
- Wine tip: Choose one you'd drink—adds richness without overpowering.
- Pair with a simple arugula salad (lemon vinaigrette) to cut richness