Short Rib and Tomato Ragout

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Short Rib and Tomato RagoutRecipe

Photo: Jennifer Causey; Styling: Thom Driver

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

Serves 8 (serving size: about 3/4 cup beef mixture and 2/3 cup pasta)


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1 tablespoon olive oil
4 (6-ounce) bone-in short ribs, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups finely chopped onion
3/4 cup finely chopped carrot
1/2 cup finely chopped celery
8 garlic cloves, minced
2 cups water
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 (28-ounce) can unsalted whole tomatoes
12 ounces uncooked pappardelle or whole-wheat fettuccine


Hands-on: 25 Minutes
Total: 4 Hours

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.

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.

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

Created date

August 2015

Nutritional Information

Calories 361
Fat 11.1 g
Satfat 4.1 g
Monofat 5.1 g
Polyfat 0.8 g
Protein 24 g
Carbohydrate 43 g
Fiber 7 g
Cholesterol 50 mg
Iron 4 mg
Sodium 479 mg
Calcium 64 mg