Photo: Jennifer Causey; Styling: Thom Driver
Hands-on Time
25 Mins
Total Time
4 Hours
Yield
Serves 8 (serving size: about 3/4 cup beef mixture and 2/3 cup pasta)

The short rib bones add incredible flavor to the ragout as the meat breaks down.

How to Make It

Step 1

Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add ribs to pan; cook 10 minutes, turning to brown on all sides. Place ribs on a plate. Add onion, carrot, celery, and garlic to pan; cook 5 minutes, stirring occasionally. Add 2 cups water, tomato paste, basil, oregano, and tomatoes to pan, gently breaking up tomatoes with a spoon. Return ribs to pan. Cover, reduce heat, and simmer 3 1/2 hours or until beef is very tender.

Step 2

Place ribs on a plate; remove and discard bones. Shred beef with 2 forks. Stir beef, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into tomato mixture; keep warm.

Step 3

Cook pasta according to package directions, omitting salt and fat. Serve beef mixture over pasta.

Ratings & Reviews

mafrancis
September 29, 2015
the wine and beef broth is an excellent suggestion! I'll have to try that next time as well! 

Really good, easy

AuntieJane
September 28, 2015
This was an easy dinner for a Sunday, and it was delicious.  I started the ribs in the morning so I made sure I had time for the braise, it did take all 3 1/2 hours to get the ribs tender.  Although it was delicious as written in the recipe, I think next time I will substitute beef stock and wine for some of the water.  I think that would deepen the flavor, but will make this again, as it was popular in our house tonight. 

SmallBites
December 25, 2015
So why answer I do not want to know how your idea was I want to know how the dish tasted as printed GEEZ

Pressure cooker..?

teresajones13
October 19, 2016
Can I use my pressure cooker and if so how long?

Make in slow cooker

Annan
September 25, 2016
Glad I read the other reviews since instead of water I used half beef stock and half wine.  After I removed the short ribs, I used my immersion blender to make the sauce smooth and thick.  It was really, really good. And it made a lot - maybe not 8 servings but plenty to feed 6 people.  Served over pappardelle and with a green salad.  

Made some adjustments

karenfar
February 14, 2016
This was listed as a recipe for 8. I bought a package of 4 bone-in short ribs that weighed about 1 1/2#. No way was that enough to serve 8 after shredding and adding to the ragout. I made the whole recipe but added 3 tablespoons of tomato paste and upped the basil and oregano to 3/4 teaspoon because reviews said it was a little bland. After 3 1/2 hours I removed the short ribs and shredded, then let the ragout boil down. I should only have added 1 cup of broth (for the water) as it was too runny. I added the beef to about the ragout and that was great for 4 servings, AND, the flavor was great as well.

Hearty, Flavorful and Very Satisfying

Stefanie
January 02, 2016
We tried this tonight for New Year's dinner. The recipe was prepared as is with no changes and it was one of the best pasta dishes we have ever made. Although it requires a long cooking time, putting it together is easy-perfect for a winter weekend dinner for family and/or guests.

Amazing!

cgbrennan
October 18, 2015
This was surprisingly delicious, especially after having read the reviews.  I didn't change a thing, and this is hands down the best pasta dish I have ever tasted.  Great for a Saturday or Sunday afternoon.

Had to change it a little

Hoolers
October 04, 2015
This was restaurant quality, but we really had to season it up after tasting it as it cooked (and reading other reviews). We added more paste, granulated garlic and powdered onion, TB of balsamic, TB of sugar, teaspoon of Worcestershire and more salt and pepper. Will make again but try 1 C broth and 1C red wine instead of the water, maybe then won't need all the other spices. I also used an immersion blender on it as I didn't like the chunks of tomato.

a bit disappointing

RKnight1889
September 30, 2015
The meat was nice and tender but the dish was lacking in flavor. I will give it another shot but will substitute beef broth for the water, maybe add a splash of soy sauce & worcestershire. Only a 3 star as written.