This short rib ragu is pure comfort. Tender, fall-apart meat and silky pappardelle come together to create the most satisfying pasta dish you will ever make. The sauce starts with humble ingredients, a simple soffritto, fresh herbs, tomatoes, and a splash of bold red wine. After a long, slow cook, the meat becomes so soft it almost melts like butter, and the sauce is so delicious you could devour it straight from the pot. It coats the pappardelle perfectly, giving you that dreamy mix of shredded short ribs meat, pasta, and sauce.
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#shortrib #pasta #vincenzosplate
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INGREDIENTS:
2kg/70.50oz beef short ribs
1 small celery stick
1 medium carrot
¼ brown onion
1.6 kg / 56.4 oz Italian peeled tomatoes (about 4 small cans)
A fresh bunch of oregano and thyme
Dry red wine (Cabernet, Shiraz, or Chianti)
Extra Virgin Olive Oil (EVOO)
Salt & Pepper
Pasta of your choice (allow about 100 g / 3.5 oz per person)
METHOD:
1) Break the carrot and celery into small pieces with your hands. Add them to the blender along with the onion and a splash of water. Blend until you have a smooth, thick paste with no chunks and set it aside.
2) Place a Dutch oven over medium heat and add 3–4 tablespoons of EVOO. Season the short ribs with salt on both sides. When the pot is hot, lay the ribs inside, add a touch more salt, and sear them for a short time on each side until well browned. Lift them out and set aside.
3) Reduce the heat to medium-low. Add the blended vegetable mixture to the same pot to start deglazing. Pour in a tiny splash of water from the blender to rinse out any leftover soffritto and mix it through. Stir and let it cook for about 5 minutes.
4) While the soffritto cooks, blend the peeled tomatoes for about 10 seconds until smooth.
5) After 5 minutes of cooking soffritto, return the seared ribs to the pot. Use your tongs to turn them and coat them well in the vegetable mixture.
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https://www.vincenzosplate.com/short-ribs-ragu/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Short Ribs Ragù
0:24 Ingredients for Short Ribs Ragù
2:15 How to Make Soffritto for Ragù
2:58 How to Brown Short Ribs for Maximum Flavor
4:50 How to Deglaze the Pan
7:55 Completing the Ragù
9:44 Slow-Cooking Short Ribs Ragù (Best Method)
10:36 Removing Herbs and Bones
11:34 How to Shred Short Ribs
13:13 How to Cook Pappardelle Pasta Perfectly
13:55 How to Combine Pappardelle with the Ragù
17:26 How to Serve Short Ribs Ragù Pasta
17:58 Time to Eat the Short Ribs Ragù Pasta, E ora si Mangia
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43 Comments
Can't wait to make this! I have prime grade short ribs that I cut off from a roast. But I am crazy picky about fat and gristle in my meat. So I will pull all of the rib meat and bones, pick through it all, and then place the shredded and cleaned meat back into the sauce to ensure my dish is as I like it. This is perfect on home made tagliatelle. Most people will not or will not need to do this. Just me. What a great recipe!
Vincenzo, in Texas we say "That meal made my tongue lick my brains out". VERY well done, absolutely beautiful.
this is very good also with paccheri or with polenta.. just full of flawour.
I just took 8 short ribs out of the freezer and was wondering what to make with them.
I was going to smoke them but, I`ve always wanted to make this dish but never did.
Ragu it is. 👍
Vincenzo, can i use this recipe for lasagna?
Sear the meat, don't steam it. Those short ribs are not browned properly.
Chef, unrelated to this video, but would adding any type of balsamic to pasta al assassina be a huge no no? Asking because I want to make it, but my wife loves balsamic vinegar with her pasta.
@ 8:35, I'd use oxtail as an alternative meat, might increase the cooking time by a lot, but the texture and flavor of oxtail will take that sauce off the charts.
I am long time follower, your recipes have realy inspired me, keep up the good work
Anyone know the brand of the cooktop? Looks really good.
Looks delicious my friend 😋
Mmmmm.
I'm sure you're right that any pasta will go well, but the pappardelle looks absolutely perfect.
(I've made a similar ragu, but more French style, braised short ribs, which was so good, but even though it was French style I couldn't resist eating it with tagliatelle!)
When the meat slides right off the bone like that, the swell of classical music was perfect. A thing of beauty joined by a beautiful musical piece.
Hai due figli davvero carini. Probabilmente sei molto, molto orgoglioso di loro. E ne hai tutte le ragioni!
Vincenzo, I love your recipes! The music is beautiful, but why must your editing team choose music from a French opera set in India? You come from Italy and we have 400 years of opera tradition to choose from! It’s nice to see you chose some Traviata later in the video! Viva Verdi!
I seen the video title and im here to argue, short rib is not the best dish. Pork Rib Ragu is the best ragu to be made. without a doubt.
And don't wear a white shirt when making this! 🤣
I would not do anything differently. You did it perfectly! 👌👏
Can we bake this in the oven ?
Thank you!!
Now I have something else to do with all the short ribs I have in my freezer!!
They usually end up in the smoker or slow cooker in barbecue sauce.
I wondered about the layer of fat until you pulled that one out. 🙃
Oh, Vincenzo. I learned similar sauce from my mom. The only spaghetti sauce we know. Used short rib and country pork rib or butt. No sofrito, no wine. Season with plenty fresh parsley, basil, celery leaf, a little garlic. Mom said avoid bitter herbs. Sweet herbs hard to overdo. Float a whole onion while cooking. Love to see the fat float when its ready. We add browned meatballs to the ragu. After 3 hrs serve the meat on the side. Ive shredded it too like an Italian BBQ. Soooooo good, better left over on polenta. Thanks for your tips, im gonna try it.
Bravo Vincenzo! Bello e semplice mi piace un sacco
I have no doubt that this dish tastes unbelievable
But you can talk a lot. Jeez.
We call this Sunday Sauce, Sugo della domenica. I am making some tomorrow. I would not have done anything different except, maybe, using a bigger pot. One of the most useful things I've learned from you is the amount of ingredients used to make the sofrito. Did you not use garlic because of the children, or is it not part of your recipe?
Tried to order that tee shirt for my wife medium or large link didn't work
I think I would smoke the ribs before hand in a smoker or a Kamado Joe. Low and slow. Then I would strip off the meat and add it to the sauce.
I always save a peice of the ragu meat to top the bread slice i clean up the sauce with…
Molto Buono, Vincenzo!!!
I do nothing different from your recipe! My Grandma made her short rib sauce the same way!!!
Buona Natale!!!
Nancy
I’m going to make that this week.
I would add GARLIC
Thank you, Chef Vincenzo for this most desired authentic recipe. Merry Christmas to you & beautiful family. ❤
"I don't completely agree. You claim the juices stay inside after searing, but you have nowhere near sufficiently seared the meat. Regarding the sofrito, you should use more onion, carrot, and celery in proportion to that many tomatoes. Also, blending the tomatoes is totally unnecessary; just squeezing them with your hands is more than enough. As for the wine, you can simply use the whole bottle. It's also much better to place the pot in the oven for about 3 hours, and the meat will fall apart on its own. It looks delicious, but it's certainly not the only or the best way."
Your children are so adorable and have obvious good taste in food and runs in the family! This is a very special pasta and another to try – love that you cook a large amount and freeze which I do for my Bolognese too – So practical and great for a special occasion – my mouth is watering already! 😊 Grazie ancora e Buona Domenica!
Vincenzo you bastard, I've got 2.2 kg beef short ribs in the freezer. I have just bought a new charcoal kettle and was planning on trying to smoke them. Now I see your fantastic mouth watering video for pappardelle with short rib ragu, my mouth is watering. You have turned me into Natalie Imbruglia, that is I'm 'Torn' 😂.
There's nothing where I used to lie, my inspiration has run dry, that's what's goin' on, nothing's right, I'm torn , I'm all out of choice, this is how I feel, either smoke the ribs or cook them in the sauce, the end result turns real, decision for the final dish is torn!
I like you. Stop doing reviews on Gordon and Jamie. Be confident in yourself. It makes you look stupid when you are comparing with super established people. Stick to yourself. You are amazing. We support you.
Probably the definition of melting my mouth. It's is a tasty food he cannot resist eating this dish.
I'm going to make this looking at this I want to try this pasta soon I think Short Rib Stroganoff idk if you like pasta from other countries I think it will be a great Stroganoff It makes excellent Mexican Tacos
Where did he get that Dutch oven from?
I disagree about the blender.
Nonna didn't have no stinkin' blender!!!
Other than that, I'll make this,
but with pork-ribs since I'm a Dane..
Did you put the whole pan of pasta in one plate only for yourself?
Perfection on a plate! My Nonna also always blended her soffritto for ragu and bolognese, but with some pancetta or guanciale to add that porky flavor. Thank you for sharing!!
Vincenzo! I’m making this next week. Absolutely beautiful (as I’ve learned to expect from you). I have been wanting to add a short ribs dish to my list of things to make and this one is a must! I’ll bake a nice crusty bread for the scarpetta ❤️.
Now I have to watch your bolognese recipe. Mine is really good, but I assume yours will be better. Mine might be a bit over the too as I add some cream.
Short ribs rule. Looking forward to this video
What a delicious recipe although the French English Italian and Latin music had me swirling I will be making this version soon. It’s so hard to find proper pappardelle or tagliatelle a grocery store in my country. Perhaps I should pull out my extremely expensive KitchenAid and make my own.