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Spicy Chipotle Short Rib Ragu Pasta

This Spicy Chipotle Short Rib Ragu Pasta is slow-simmered to perfection with tender beef short ribs, chipotle, jalapeño, and smoky spices. Rich, spicy, and deeply flavorful, it’s tossed with pasta and finished with cotija and cilantro for a comforting and super satisfying fusion dish.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Dinner, Main Course, Main Dish
Cuisine: Fusion, Italian, latin-inspired, Mexican-inspired
Keyword: dinner, pasta, short rib, Spicy
Servings: 6

Equipment

Ingredients

For the short ribs:

  • 2 lbs bone-in beef short ribs
  • Salt and pepper to taste
  • 1 tbsp neutral oil
  • ½ medium yellow onion diced
  • 2 garlic cloves minced
  • 1 jalapeño finely chopped
  • 1-2 chipotle peppers in adobo sauce minced, plus 1 tbsp adobo sauce
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tbsp tomato paste
  • ½ cup dry red wine
  • 1 15 oz can crushed tomatoes
  • 2 cups tomato sauce
  • 3½ cups beef broth
  • 1 bay leaf

For serving:

  • ½ lb pappardelle or tagliatelle pasta
  • Finely ground cotija cheese
  • Chopped fresh cilantro

Instructions

  • Pat short ribs dry with paper towels. Season generously all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
  • Sear short ribs until deep golden brown on all sides, about 3–4 minutes per side. Transfer to a plate.
  • Lower heat to medium. Add onion, jalapeño, and garlic to the pot. Cook until softened, about 3–4 minutes. Stir in chipotle pepper(s), adobo sauce, paprika, cumin, oregano and tomato paste. Cook for 1-2 minutes until fragrant.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 3–4 minutes. Stir in crushed tomatoes, tomato sauce, beef broth, and bay leaf. Return short ribs (and any juices) to the pot, making sure they’re submerged in the sauce.
  • Cover and simmer over low heat for 2-3 hours, or until short ribs are fall-off-the-bone tender.
  • Remove the short ribs and discard the bones. Shred the meat with two forks, discarding large pieces of fat. Return the shredded beef to the sauce, stirring to combine. Taste and adjust seasoning as needed.
  • Cook pasta in salted boiling water until perfectly al dente. Reserve 1 cup pasta water, then drain. Toss pasta with the ragu, adding reserved water as needed for a silky consistency.
  • Plate the pasta and top with crumbled cotija and chopped cilantro. Enjoy!

Notes

• Sear the short ribs thoroughly for maximum flavor before braising.
• Add a spoonful of butter before serving for extra richness and silkiness.
• Substitute boneless chuck roast if you prefer an easier, leaner option.
• The sauce tastes even better the next day as the flavors develop.