Braised Beef Short Rib Ragu Pasta

Beef short rib is braised in a Dutch oven for hours with delicious vegetables and topped with al dente fettucine pasta.

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Braised Beef Short Rib Ragu Pasta Developed by Tamara Byerly @tammy_blackmedia

Ingredients 6 Servings

Ingredients for Beef Short Rib Ragu Pasta:

  • 1 box Barilla® Fettuccine pasta
  • 3 pounds beef short ribs, patted dry
  • 2 tablespoons kosher salt
  • 5 tablespoons avocado oil, divided
  • 4 ounces pancetta, diced
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 1 tin (1.6 ounces) anchovy filets in olive oil for dish, and 1 additional tin for garnish (recommend 2-3 filets per serving)
  • 1 teaspoon red chili flakes and a bit extra saved to garnish
  • 1 tablespoon tomato paste
  • 4 cloves garlic, chopped
  • 2 cups Chianti wine (or other dry red wine, such as Merlot or Cabernet Sauvignon)
  • 1 can (28 ounces) San Marzano peeled tomatoes with liquid
  • 2 bay leaves
  • 10 sprigs fresh thyme, leaves only
  • 1 teaspoon sugar
  • 1 teaspoon beef bouillon
  • Salt and pepper, to taste
  • Freshly grated Parmigiano-Reggiano cheese, to garnish
  • Italian Parsley, chopped for garnish
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  • Preheat the oven to 300°F (149°C). 

  • Season the short ribs evenly with kosher salt.

  • In a large Dutch oven, heat 3 tablespoons of avocado oil over medium heat. Cook the pancetta over low heat until fully cooked; remove and set aside. 

  • Add the remaining 2 tablespoons of avocado oil to the pot. Raise the heat to high, and sear the short ribs on all sides, making sure not to overcrowd the pan. Remove the browned short ribs; set aside. 

  • Reduce the heat to medium-low; add chopped carrots, onion, and celery to the pot. Sauté the vegetables until they begin to soften. Add anchovy filets and red chili flakes; mix well.

  • Stir in the tomato paste and continue to cook until the vegetables are soft. Add chopped garlic; cook until fragrant. 

  • Return the cooked pancetta to the pot. Pour in the red wine; increase the heat to medium. Scrape any flavorful bits from the bottom of the pan with a wooden or silicone spoon. 
  • Add the San Marzano tomatoes with their liquid, bay leaves, thyme leaves, sugar, and beef bouillon. Crush tomatoes and stir. 
  • Cover the Dutch oven and place it in the preheated oven. Allow it to braise for 2.5 hours. Then, crack the lid slightly; cook for 1 additional hour. 
  • Remove the bay leaves and skim any excess fat from the surface. Take out the short ribs; shred meat and return to the pot. Season with salt and pepper to taste. 
  • In a large pot of salted boiling water, cook the Barilla® Fettuccine according to the package directions. Reserve 1 cup of pasta water before draining the pasta.

  • Add the pasta to the sauce; gently mix. If the sauce is too dry, slowly incorporate pasta water until sauce is glossy. 

  • Garnish the dish with chili flakes, Parmigiano-Reggiano cheese, and chopped parsley.

  •  [Optional] Garnish each dish with two to three additional anchovy filets.

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