Don't Miss This Short Rib Ragu Pasta!

short ribs

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs offer a leaner option while ground beef is more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol, while beef broth is a cost-effective substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative, while grana padano is a less expensive cheese with similar flavor.

Preheat Dutch oven with olive oil.

Season short ribs with salt and black pepper, then sear in Dutch oven until browned on all sides, about 8-10 minutes.

Remove short ribs and set aside; add diced onion, carrot, and celery to the pot and sauté for 7-8 minutes until softened.

Add minced garlic and cook for 30 seconds until fragrant.

Stir in tomato paste until combined, then add dry red wine and beef stock, along with fresh rosemary and thyme.

Nestle short ribs back into the pot, cover, and cook on low heat for about 3 hours until meat is tender and falls off the bone.

Remove short ribs, shred the meat, and discard bones and fat.

Blend half of the sauce and vegetables until smooth, then return to the pot with the shredded meat.

Simmer sauce on low heat to thicken while boiling pasta until al dente.

Drain pasta, reserving some pasta water, and mix with the ragu sauce, adding reserved pasta water as needed for consistency.

Serve topped with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens