Epic, hearty, and utterly soul-warming, Short Rib Ragu is a dish that magically turns humble beef short ribs into a rich, velvety sauce perfect for tossing with wide ribbons of fresh pasta. The deep flavors of slow-braised meat, wine, and tomatoes develop together over hours, filling your kitchen with irresistible aromas. Whether you’re planning an impressive dinner for friends or simply treating yourself to a weekend comfort meal, this Short Rib Ragu is destined to become a new favorite at your table.
Ingredients You’ll Need
The magic of Short Rib Ragu lies in its handful of essential ingredients, each bringing something special to the pot. Every item has a flavorful role to play, creating the luxurious taste and depth this classic Italian dish is known for.
- Beef short ribs (3 lbs, bone-in): Rich, meaty flavor and plenty of collagen for a silky sauce.
- Salt and black pepper: Season the meat generously for deeper flavor throughout the braise.
- Olive oil (2 tablespoons): Helps achieve a beautiful sear and adds classic Mediterranean richness.
- Onion (1 medium, chopped): Sweetens and balances the sauce’s acidity.
- Carrots (2, peeled and diced): Add lovely sweetness and vibrant color.
- Celery stalks (2, diced): Essential for building a classic soffritto base.
- Garlic (4 cloves, minced): Brings assertiveness and deep aroma.
- Tomato paste (2 tablespoons): Intensifies tomato flavor and deepens the sauce’s color.
- Dry red wine (1 cup): Contributes depth, acidity, and a touch of fruitiness.
- Crushed tomatoes (1 can, 28 oz): Form the robust, saucy backbone of the ragu.
- Beef broth (1 cup): Adds savoriness and keeps the ragu luscious as it simmers.
- Fresh thyme (2 sprigs): Infuses earthy, herbal notes.
- Fresh rosemary (1 sprig): Offers a piney aroma that elevates the beef.
- Bay leaves (2): Bring subtle, complex undertones.
- Crushed red pepper flakes (1/2 teaspoon, optional): For a gentle kick, if you like your ragu with a bit of heat.
- Pappardelle or favorite pasta (1 lb): Wide noodles are perfect for catching every drop of ragu.
- Freshly grated Parmesan cheese: The salty, nutty finish every ragu needs.
How to Make Short Rib Ragu
Step 1: Sear the Short Ribs
Start by patting your short ribs dry and seasoning them liberally with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil until shimmering. Add the short ribs and let them sear on each side for about 3 to 4 minutes, resisting the temptation to move them until a deep brown crust forms. This browning step builds big flavor, so take your time before removing the ribs to a plate and setting them aside.
Step 2: Sauté the Vegetables
Drop the heat to medium and add the chopped onions, carrots, and celery to the same pot. Stir and cook for 6 to 8 minutes, letting them soften and develop a sweet, rich aroma. This trifecta (the classic Italian soffritto) forms the backdrop for every unforgettable Short Rib Ragu.
Step 3: Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, cooking for another 1 to 2 minutes. As the tomato paste darkens slightly and the garlic blooms, the kitchen will smell instantly Italian. These steps concentrate the tomato flavor and infuse the sauce with garlicky warmth.
Step 4: Deglaze with Red Wine
Pour in your dry red wine and, using a wooden spoon, scrape up all those delicious caramelized bits stuck to the pot. Let the wine simmer for about 5 minutes, which not only lifts the flavor-rich fond but also reduces the alcohol and intensifies the sauce.
Step 5: Layer in Tomatoes, Broth, and Herbs
Add the crushed tomatoes, beef broth, thyme, rosemary, bay leaves, and (if you like a little background heat) a pinch of crushed red pepper flakes. Stir everything together until well combined—this is where your Short Rib Ragu starts looking and smelling like a hearty Italian classic.
Step 6: Slow Simmer the Ribs
Gently return the seared short ribs to the simmering pot, nestling them down into the sauce. Cover the pot and let it cook over low heat for 2.5 to 3 hours. The magic here is patience: you want the meat to become utterly tender, ready to fall off the bone. The sauce thickens, the flavors blend, and anticipation fills the house.
Step 7: Shred the Meat and Finish the Sauce
When the ribs are fork-tender, lift them out and set aside. Discard bones and any large pieces of fat, then shred the meat into generous, juicy bites. Fish out the woody herb stems and bay leaves from the sauce, then return the shredded beef to the pot. Simmer everything uncovered for another 10–15 minutes to let the sauce thicken to luxurious perfection.
Step 8: Cook the Pasta and Combine
While the sauce is finishing, cook your pappardelle (or pasta of choice) in a large pot of salted water according to package instructions until just al dente. Drain, reserving a bit of pasta water, and toss the pasta directly with the Short Rib Ragu. If needed, add a splash of reserved pasta water to help the sauce cling to every strand.
Step 9: Serve and Indulge!
Plate generous piles of pasta topped with heaping spoonfuls of Short Rib Ragu. Shower each serving with plenty of freshly grated Parmesan cheese, and enjoy every savory, melt-in-your-mouth bite.
How to Serve Short Rib Ragu
Garnishes
A true showstopper deserves equally memorable finishing touches. Top each plate with a cloud of freshly grated Parmesan and scatter a handful of chopped fresh parsley for color and brightness. If you’re feeling especially Italian, a drizzle of really good olive oil or a flash of lemon zest can give your Short Rib Ragu extra flair.
Side Dishes
This ragu loves company! Pair it with a basket of warm, crusty bread to scoop up every last bit of sauce, or add a simple green salad with a tangy vinaigrette to balance out all that richness. Roasted vegetables or sauteed broccolini also make lovely, colorful accompaniments.
Creative Ways to Present
Short Rib Ragu is surprisingly versatile when it comes to serving. Try ladling it over creamy polenta for a rustic, comforting spin, or stuff it inside toasted rolls for a decadent Italian-inspired sandwich. You can also use the ragu as a delicious filling for baked pasta dishes like lasagna or roll it up in cannelloni for a cozy dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
Short Rib Ragu actually gets better as it sits, so don’t hesitate to make it a day ahead. Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days—the flavors will deepen and the sauce becomes even richer on day two!
Freezing
For longer storage, this ragu freezes beautifully. Portion the cooled meat sauce (without pasta) into freezer-safe bags or containers, squeezing out as much air as possible. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat Short Rib Ragu over low heat on the stovetop, covered, stirring gently until warmed through. If the sauce is too thick, splash in a little beef broth or water. For best results, always cook fresh pasta before serving and toss with your reheated ragu just before eating.
FAQs
Can I make Short Rib Ragu in a slow cooker?
Absolutely! Simply sear the ribs and sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for about 8 hours until the meat is fall-off-the-bone tender and proceed with shredding and finishing as described.
What if I don’t have red wine?
If you prefer to skip the wine, you can substitute with extra beef broth and a splash of balsamic vinegar for a similar tangy depth. Red wine does add wonderful complexity, but Short Rib Ragu is still delicious without it.
Can I make this recipe gluten-free?
Definitely! Simply serve your Short Rib Ragu over your favorite gluten-free pasta or creamy polenta, and double-check that your beef broth is clearly labeled gluten-free.
How can I avoid greasy sauce?
Short ribs are rich, so if you notice excess fat on top, you can skim it off with a spoon before shredding and returning the meat to the sauce. Letting the ragu chill in the fridge overnight makes fat removal even easier, as it solidifies and can be lifted off the top.
Do I need to use bone-in short ribs?
Bone-in ribs provide unmatched flavor and body to the sauce, but you can use boneless short ribs if needed. If using boneless, start checking for tenderness a bit earlier, as cooking times can be slightly shorter.
Final Thoughts
If you’re looking for a meal that delivers big comfort and unforgettable flavor, this Short Rib Ragu truly fits the bill. Gather your favorite people, pour a glass of wine, and let this Italian classic work its magic. Trust me—one bite, and you’ll be hooked!
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Short Rib Ragu Recipe
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Short Rib Ragu is a comforting Italian dish featuring tender beef short ribs in a rich tomato-based sauce, served over pappardelle pasta and topped with Parmesan cheese. Perfect for a cozy dinner at home.
Ingredients
Short Rib Ragu:
- 3 lbs bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 lb pappardelle or your favorite pasta
- Freshly grated Parmesan cheese, for serving
Instructions
- Season the short ribs: Generously season short ribs with salt and pepper.
- Sear the ribs: In a large Dutch oven, sear the ribs on all sides until browned; set aside.
- Cook the vegetables: Saute onion, carrots, and celery until softened. Add garlic and tomato paste.
- Deglaze the pot: Pour in red wine, scraping up any browned bits.
- Add remaining ingredients: Stir in crushed tomatoes, beef broth, herbs, and red pepper flakes.
- Simmer the ragu: Return ribs to the pot and simmer until meat is tender.
- Shred the meat: Remove bones, shred meat, and simmer sauce to thicken.
- Cook the pasta: Cook pasta and toss with the ragu.
- Serve: Serve hot with Parmesan cheese.
Notes
- This ragu tastes better the next day and can be made ahead.
- You can also use a slow cooker for this recipe.
- Enjoy with crusty bread or a green salad on the side.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 7g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
