1- Creating short rib ragu is a rewarding process that builds deep flavors through slow cooking. Start by seasoning 4 pounds of English cut beef short ribs with salt and pepper for a solid base. This method ensures every bite is packed with taste, just like in traditional Italian recipes.

2- Begin by heating 3 tablespoons of olive oil, divided, in a large pot over medium heat. Brown the seasoned short ribs on all sides to lock in juices and add a rich color. Once done, remove them and use the same pot to brown 3 large peeled and diced carrots, 1 large finely diced yellow onion, and 1 stalk of finely diced celery until they soften and release their aromas.

3- Next, add 8 cloves of finely chopped or grated garlic and 6 ounces of tomato paste, stirring until everything smells fragrant. Deglaze the pot with 1 cup of dry red wine, scraping up those tasty browned bits from the bottom for extra flavor. Then, toss in a fresh poultry herb blend or a mix of 2 sprigs of rosemary, 4 sprigs of sage, and 12 sprigs of thyme, along with 2 bay leaves, the optional parmesan rind, 14 ounces of crushed tomatoes, and 2 cups of low-sodium beef broth.

4- Continuing the Cooking Process Return the short ribs to the pot, bring it to a boil, and then cover and simmer for 2½ to 3 hours until the ribs are tender. At this point, shred the meat and mix it back into the sauce for that classic ragu texture. For more ideas on adapting this, check out our creamy beef and bowtie pasta recipe for similar pasta pairings.