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    Braised Short Rib Ragù

    Braised Short Rib Ragù

    Beef short ribs slow-braised in red wine and tomatoes until falling apart, served over wide pasta.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    80 minsHard6 servings

    Nutrition per serving

    820

    Calories

    52g

    Protein

    64g

    Carbs

    38g

    Fat

    Ingredients

    • 3 lbsBeef Short Ribs
    • 1 lbPappardelle Pasta
    • 1 cupDry Red Wine
    • 28 ozCrushed Tomatoes
    • 1 cup, dicedCarrot/Onion/Celery
    • 1/2 cupParmesan Cheese

    Instructions

    1. 1

      Sear ribs in a pressure cooker until browned; remove ribs.

    2. 2

      Sauté vegetables until soft, then deglaze with wine.

    3. 3

      Add tomatoes and ribs back in; cook under pressure for 45 minutes.

    4. 4

      Shred the meat and discard bones.

    5. 5

      Toss sauce with cooked pappardelle and top with cheese.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories820

    % Daily Value *

    Total Fat 38g49%
    Saturated Fat 17.1g86%
    Trans Fat 0g
    Cholesterol 75mg25%
    Sodium 310mg13%
    Total Carbohydrate 64g23%
    Dietary Fiber 5g18%
    Sugars 9.6g
    Protein 52g104%
    Vitamin A 4500 IUVitamin C 28 mgCalcium 220 mgIron 4.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Braised Short Rib Ragù

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Save a cup of pasta water - the starch helps bind sauces.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

    Frequently Asked Questions

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