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Short Rib Ragu with Homemade Pasta
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 4 servings
Author: Jackie
  • 2 tablespoons olive oil
  • 4 pounds short ribs each about 2-inches long, cut flanken style, across the ribs
  • Salt and freshly ground pepper
  • 1 large yellow onion chopped
  • 1 carrot peeled and chopped
  • 1 large garlic clove minced
  • 1 dried bay leaf
  • 2 sprigs fresh rosemary chopped and stems discarded
  • 5 sprigs fresh thyme stems discarded
  • 2 sprigs fresh flat-leaf parsley chopped
  • 3 tablespoons tomato paste
  • ½ cup dry red wine
  • 3 ½ cups beef broth
  • salt and freshly ground pepper
Homemade Pasta
  • 1 ⅓ cup bread flour
  • 1 large egg slightly beaten
  • 1 teaspoon salt
  • Pinch of salt
  • Parmesan cheese
  1. In a large Dutch oven over medium-high heat, warm olive oil.

  2. Working in batches, add the short ribs to the pot and brown on all sides, set aside.
  3. Add carrots, celery, onion, and garlic to the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
  4. Add herbs, tomato paste, wine, and broth to the dutch oven, stir to combine.
  5. Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
  6. Remove the cooked ribs from the casserole. Set the pot on the stove top over medium heat, and simmer to thicken sauce just slightly.
  7. When short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces, return to pot.
  8. To make the pasta, follow manufacture instructions on your Gourmia Pasta Maker machine.
  9. Serve over a batch of freshly made pasta and garnish with parmesan cheese.