1-First Steps: Mise en Place: Pat 2.5 pounds bone-in short ribs dry with paper towels, season generously with salt and pepper, and trim excess fat if desired. Chop 1 small onion, 1 large carrot, 1 celery rib, and mince 4 cloves garlic. Measure ½ cup dry red wine, one 28-ounce can peeled whole tomatoes (crushed), 1 ¾ cups low-sodium beef broth, 2 tablespoons tomato paste, and prepare herbs like 2 bay leaves and 3 sprigs fresh thyme. Preheat the oven to 325°F if braising, as this sets the stage for even cooking and helps build that rich flavor.

2-Sealing in the Flavor: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering. Sear the ribs in batches for 3 4 minutes per side until browned, then set them aside. This step is crucial as it creates the fond that forms the base of your Short Rib Ragu.

3-Building the Base: Reduce heat to medium and sauté the onion, carrot, celery, and garlic for 3-5 minutes until softened. Add the wine to deglaze, scraping up those tasty bits, and cook for 2-3 minutes.

Then, add the beef broth, bouillon paste, tomatoes, tomato paste, parmesan rind, salt, pepper, oregano, basil, bay leaves, red pepper flakes, and thyme. Nestle the ribs back in, bring to a boil, cover, and simmer for 2 hours.

4-Finishing Touches: Remove the bay leaves, thyme, and rind, then shred the meat and return it to the pot. Simmer uncovered for 30 minutes to thicken. Cook 1 pound pasta until just shy of al dente and mix it in for the last 5 minutes. Serve with garnishes for a complete meal. For more variations, this external guide on ragu sauce recipe offers helpful insights.