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+ servings
4 from 2 votes
Short Rib Ragout with Egg Pasta
Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins
This recipe for short rib ragout includes how to make your own pasta with an electric pasta machine, but of course you can substitute dried pappardelle instead.
Course: Entrées
Cuisine: Italian
Keyword: Pasta, Sauces, Beef
Servings: 4
Calories: 789 kcal
Author: The Blue Jean Chef, Meredith Laurence
Egg Pasta (per batch)
  • 1/3 cup semolina flour
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • 5 tablespoons eggs beaten
Short Rib Ragu
  • 3 pounds boneless beef short ribs
  • salt and fresh ground black pepper
  • 1 tablespoon olive oil
  • ½ small onion diced
  • 1 carrot diced
  • 1 28-ounce can crushed tomatoes
  • ½ cup red wine
  • 1 cup beef stock
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • bay leaf
  • 2 tablespoons fresh chopped parsley
  1. To make the sauce, season the short ribs with salt and black pepper. Heat a large Dutch oven or pressure cooker over medium heat. Add the oil and brown the short ribs on all sides. Transfer the meat to a plate and set aside. Add the onion and carrot to the pan and sauté for 5 minutes. Pour in the crushed tomatoes, red wine, beef stock, balsamic vinegar, basil, oregano, sugar and bay leaf. Bring this to a simmer. Return the browned short ribs to the pot, submerging them in the liquid. Reduce the heat and simmer on the stovetop for 3 to 4 hours. Or, pressure cook on high for 55 minutes, releasing the pressure naturally at the end of cooking.
  2. Remove the grease from the top of sauce with a ladle. Transfer the short ribs to a cutting board. Continue to simmer the sauce in the Dutch oven on the stovetop or pressure cooker using the BROWN button. Let the sauce reduce until it thickens slightly – about 20 minutes. Shred the short ribs with 2 forks and return the shredded meat to the sauce. Season with salt and pepper and stir in the fresh chopped parsley.
  3. To make the pasta, place the semolina, all-purpose flour, and salt into the kneading chamber of the pasta machine. Turn the power on and press the “Knead” button. Allow the flour to mix for five seconds and then pour in the eggs. Let the dough knead and come together in the chamber.
  4. When the dough has finished kneading, remove the dough from the pasta machine and cover it with plastic wrap. Make a second batch of pasta.
  5. When you are ready to make the pasta, attach the wide flat noodle mold onto the extrusion rod. Place the dough in the extrusion box and push it down with the spanner. Press the “Extrusion” button. As the pasta is extruded, sprinkle it with a little flour and toss to coat to prevent it from sticking together.
  6. To cook the pasta, bring a pot of salted water to a boil. Reduce the heat and simmer pasta in a slow boil for 2 to 3 minutes. (A full boil will break the pasta apart.) Drain the pasta and top with the short rib ragout.
Nutrition Facts
Short Rib Ragout with Egg Pasta
Amount Per Serving
Calories 789 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 16g80%
Cholesterol 269mg90%
Sodium 672mg28%
Potassium 1506mg43%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 4g4%
Protein 72g144%
Vitamin A 2815IU56%
Vitamin C 4.5mg5%
Calcium 67mg7%
Iron 9.6mg53%
* Percent Daily Values are based on a 2000 calorie diet.