The Best Tuscan Short Rib Ragu Recipe for Cozy Dinners
Tuscan-style short rib ragu creates a hearty, soul-warming pasta sauce with tender meat. Grab this rustic recipe tonight for an unforgettable family dinner that will warm your heart and soul.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Plate
- Wooden spoon
- Tongs
- Pot
- Colander
- Measuring cup
- Grater
- Ladle
- Warm bowls
- Slotted spoon
- Kitchen timer
Ingredients
- 2 1/2 lbs beef short ribs (bone-in)
- 28 oz peeled whole tomatoes (San Marzano recommended)
- 1 lb pappardelle or tagliatelle pasta
- 1 small onion (finely diced)
- 1 large carrot (finely diced)
- 1 celery rib (finely diced)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- ½ cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 2 tablespoons tomato paste
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 sprigs fresh thyme
- ½ teaspoon dried oregano leaves
- ½ teaspoon dried basil leaves
- 2 bay leaves
- 1 parmesan cheese rind (optional)
- Pinch of crushed red pepper flakes (optional)
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