Short Rib Ragu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, slow-braised beef short rib ragù with tomato, red wine, and aromatics, traditionally served over fettuccine. Restaurant-quality and deeply savory, worth the time investment.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2.5 lbs bone-in beef short ribs*
- salt and pepper
- 2 Tablespoons olive oil
- 1 small onion (, finely diced)
- 1 large carrots (, finely diced)
- 1 celery rib (, finely diced)
- 4 cloves garlic (, minced)
- 1/2 cup dry red wine ((chianti, cabernet sauvignon, merlot))
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 28 oz can peeled whole tomatoes (, (San Marzano recommended))
- 2 Tablespoons tomato paste
- 1 parmesan cheese rind (, (optional))
- ½ teaspoon kosher salt (, or more, to taste)
- ½ teaspoon freshly ground black pepper
- 3 sprigs fresh thyme
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon dried basil leaves
- 2 bay leaves
- Pinch crushed red pepper flakes (, optional)
- 1 lb pappardelle or tagliatelle pasta*
At a glance
PER SERVING · TIME 165M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h 30m
- Sodium
- 889mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1205mg
- Calcium
- 114mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.