The Short Rib Ragu My Family is Addicted to

This chunky Short Rib Ragu is a delicious beef gravy with incredible tomato, vegetable, and herb flavors for the ultimate Italian sauce. My family has become addicted to this sauce and love it with pasta.

MY EQUIPMENT:
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→ Ingredients
• 4 ounces medium-diced pancetta, about ½ cup
• 3 pounds bone-in short ribs
• 1 large, small-diced yellow onion, about 2 cups
• 3 peeled medium-sized small diced carrots
• 3 small diced ribs of celery
• 8 smashed garlic cloves
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 28 ounces tomato puree
• 3 cups beef stock
• 2 fresh rosemary sprigs
• 2-4 fresh thyme sprigs
• 2-4 fresh parsley sprigs
• 2 bay leaves
• coarse salt and fresh cracked pepper to taste

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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[MysterThomas]

Add a piece of leftover parmesan rind during the braising stage for extra umami.

[maryschiff]

We had a Sicilian neighbor who made this type of ragu when I was a child. You brought back all those yummy memories. I will be making this recipe, thank you!

[cerronecomposer]

Here to say that I made this yesterday. It's surprisingly easy and unbelievably delicious! Strong recommend.

[kurzhaarguy]

Great rendition. I did add Parmesan rind by habit. This produces a many-layered, old-world sauce. I don’t have enough family to get rid of this recipe in one meal. So, I did it with rigatoni, then papardelle, and still had some. I filled brioche sliders with this, topped with chopped Calabrian chiles and pecorino. Might be the best pulled beef sandwich ever. Thanks again!

[JasonMarkowitz-vw]

This was heavenly. The onions, garlic, herbs, and tomato puree that I used all came from my back yard. What a recipe! Thank you so much, Sir!

[tomobrien]

made this on Saturday for Sunday dinner. Excellent. He's right about the lemon. I accidentally used 4 cups of beef stock so I just simmered it down more after 2.5 hours in the oven. also to save a little cake I used 4 short ribs and 1 to 1.5 lbs of chuck roast cut to a similar size as the short ribs. served over peppardelle and fed 7 people with about a third of the sauce left over. big hit.

[MTDixonSr]

Chef! Thank you for this recipe. I might have mentioned this before but you made an impact on me big time. My 33 year career at Whole Foods Market molded me into a diverse foodie but I was always intimidated by baking. Your bread series helped me big time. I make sourdough bread often and use your recipe and methods precisely…my family is always excited when I make bread. Anyway, long message but just grateful for you amazing knowledge, skills, and content 💚💚🤓

[ScreamingSicilian]

Hello Chef.
My Italian mom used to make a ragu with spare ribs and serve it with rigatoni.
It was the one of my favorite things that she made.
We would fight over the ribs.
This looks like a upgraded version.
I'm definitely going to try this.
Thanks for the great content!

[cadiehl]

I can’t even imagine how good that is. I love making different pasta dishes. This one just made my list. Wife and the girls will absolutely love this! Love Pappardelle.

[sfdanceron]

Way too much prep. I'm just coming to your house.

[KirkDavis]

I'm amazed at how close this recipe is to Osso Bucco! Amazing!

[nickcusano]

I also add my Parm Rinds to the pot with about an hour left in the cooking time.

[jamescampolo]

Hi Billy, I perpetually watch cooking videos. Every cook peels carrots. When we used to raid gardens in the middle of the night and get carrots, after we pulled them out of the ground, we would just rub the dirt off of them and eat them. The only reason I can see for peeling carrots from the store is to remove the dried surface and any dirt from them. I'm sure if you got fresh carrots from somewhere like a farmers market, peeling would be unnecessary. I peel things like potatoes, onions, garlic, things that obviously have a peel. Most times I just use a stiff brush under running water on carrots. Another thing that works good is Scotch Brite.

[dyehead]

I do mine very similar to this, but I’m not a fan of having to try to separate the membrane after cooking. I’ve solved this by deboning the short ribs before cooking, roasting then bones with the membrane, then making stock out of it to add to the braising liquid. That way when you shred there’s no concern about having to pick these out. Also, a Parmesan rind adds some great flavor, and you can skip the salt entirely.

[jenjoy]

This is an amazing recipe. Have made similar and served with pappardelle pasta, The best combo so says my family.

[seranadesongs]

I would also add a nice piece of butter at the end!

[mr.kalopsia]

This was our Xmas eve meal, thank you for helping me feed my family.

[carlajackson]

I gotta be honest I rarely watch the sponsor commercials but I was fortunate enough to find 3 of these pans in various sizes at a goodwill and I will completely agree, best at home pans I own and they take a beating. My dishwasher doesn't hurt them and my teenage boys can't kill 'em. Oh, and the recipe looks good too except for the fact I can't afford pancetta around here🎉 or decent short ribs

[jjdruffel]

I made this on Sunday, it was awesome. Well done. I would suggest a bit of cayenne, I think it really sets it off.

[dipstick]

I cook a similar pasta sauce using a beef chuck roast but add the black pepper after plating. You Definitely have some flavor going on there!