Rich, hearty, and impossibly tender, Short Rib Ragu is the kind of soul-warming dish that instantly lends a sense of occasion to any meal. Slow-braised beef short ribs melt into a luscious tomato-wine sauce that beautifully coats every strand of pasta. Whether you’re envisioning a cozy Sunday supper or an impressive dinner party main, this recipe marries rustic Italian comfort with just the right touch of elegance. If you’re ready to fall head over heels for a new go-to meal, you simply can’t pass up Short Rib Ragu.
Ingredients You’ll Need
Short Rib Ragu is all about building layers of flavor, and thankfully, each ingredient is easy to find and absolutely essential. From the aromatic vegetables to the fragrant herbs and robust wine, every component works in harmony to create a sauce that’s savory, complex, and unforgettable.
- 3 lbs bone-in beef short ribs: The star ingredient; when slow-cooked, these turn incredibly tender and flavorful.
- 1 tablespoon olive oil: Helps achieve that wonderfully caramelized sear on the ribs, adding depth to the sauce.
- 1 onion, finely chopped: Forms the savory base and brings sweetness as it cooks down.
- 2 carrots, diced: Adds natural sweetness and subtle earthy flavor.
- 2 celery stalks, diced: Rounds out the classic Italian soffritto for aromatic depth.
- 4 cloves garlic, minced: Infuses that irresistible garlicky bite into the sauce.
- 2 tablespoons tomato paste: Deepens the tomato flavor and adds a beautiful color and richness.
- 1 cup dry red wine: Lends complexity and enhances all the other flavors as it simmers.
- 1 (28 oz) can crushed tomatoes: Gives the sauce its luscious body and signature Italian flair.
- 1 cup beef broth: Enriches the sauce and keeps everything juicy as it slow cooks.
- 1 teaspoon dried thyme: Offers a subtle earthy, herbal note.
- 1 teaspoon dried oregano: Brings classic Italian flavor that pairs beautifully with tomato.
- 1 bay leaf: Adds a gentle, aromatic dimension that makes the sauce sing.
- Salt and black pepper to taste: Essential for seasoning every layer just right.
- Chopped fresh parsley and grated Parmesan (optional): For a fresh, bright finish and a savory kick when serving.
- Cooked pappardelle or rigatoni for serving: Wide ribbons or hearty tubes are perfect partners for catching all that glorious ragu.
How to Make Short Rib Ragu
Step 1: Season and Sear the Short Ribs
Start by generously seasoning your beef short ribs with salt and pepper on all sides. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Add the short ribs in batches (don’t crowd the pan) and sear them on every side until they’re deeply browned, about 3 to 4 minutes per side. This step is absolutely worth the time, as this caramelization gives your Short Rib Ragu its robust depth of flavor. Remove the ribs and set them aside.
Step 2: Build the Flavor Base
Lower the heat to medium, then toss in the chopped onion, diced carrots, and celery. Sauté, stirring often, until the veggies become aromatic and start to soften—about 5 to 7 minutes. Next, stir in the minced garlic and tomato paste, letting them cook for an additional 1 to 2 minutes. The tomato paste will darken and become fragrant, and your kitchen will already smell amazing!
Step 3: Deglaze with Wine
Pour the red wine into the pot, using a wooden spoon to scrape up all those gorgeous browned bits from the bottom. This is where tons of flavor is hiding. Allow the wine to simmer for 2 to 3 minutes so the alcohol cooks off, and the liquid reduces slightly. This step layers richness into your Short Rib Ragu and forms the backbone of that deeply savory sauce.
Step 4: Add Tomatoes, Broth, and Herbs
Stir in the crushed tomatoes, beef broth, dried thyme, oregano, bay leaf, and a pinch of salt and black pepper. Mix everything together thoroughly so the flavors meld, and make sure nothing’s stuck to the bottom of the pot.
Step 5: Braise the Short Ribs
Nestle the browned short ribs back into the sauce, turning them to coat and making sure they’re mostly submerged. Bring the mixture just to a simmer. Cover the pot and lower the heat—this sauce now needs patience. Let it gently simmer for 2 1/2 to 3 hours, occasionally checking to be sure it’s barely bubbling and the ribs are meltingly tender.
Step 6: Shred the Beef and Finish the Ragu
Once the ribs are fall-off-the-bone tender, gently remove them from the pot. Discard the bones and shred the meat with two forks—it should come apart with barely any effort! Skim any excess fat off the sauce if desired, then return the shredded beef to the pot. Simmer the ragu uncovered for about 15 to 20 minutes more, allowing it to thicken to the perfect consistency. Give it a taste and adjust salt and pepper as needed.
Step 7: Serve and Savor
Toss your cooked pappardelle or rigatoni with a little of the sauce, then pile the Short Rib Ragu generously on top. Finish with a shower of chopped fresh parsley and a grating of Parmesan for extra flair. This cozy, satisfying meal is ready to enjoy!
How to Serve Short Rib Ragu
Garnishes
A scattering of freshly chopped parsley brings a pop of green and a bright, herbal freshness to each bowl. For cheese lovers, a generous snowfall of grated Parmesan melts beautifully into the sauce, making every bite even more luxurious. If you want a touch of heat, a pinch of red pepper flakes won’t go amiss.
Side Dishes
Crusty Italian bread is perfect for scooping up extra sauce, while a simple arugula salad with lemony vinaigrette offers a peppery, refreshing contrast. Roasted vegetables or garlic green beans also make great partners, lightening up the plate and adding more color.
Creative Ways to Present
While serving over pappardelle or rigatoni is classic, Short Rib Ragu shines in other ways too. Try spooning it over creamy polenta for a rustic, comforting twist, or load it into baked potatoes for an unexpected (but truly fabulous) meal. Leftover ragu is also spectacular in lasagna or tucked into toasted sandwiches for the ultimate leftovers upgrade.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Short Rib Ragu into airtight containers and refrigerate for up to 4 days. Its flavors actually deepen overnight, so the sauce tastes even better the next day, making it perfect for meal prepping or effortless weekday dinners.
Freezing
This ragu freezes like a dream! Once it’s cooled, portion it into freezer-safe containers or zip-top bags. It will keep beautifully for up to three months—perfect for those nights when you want homemade comfort with zero effort.
Reheating
To reheat, simply warm it gently in a saucepan over low heat, adding a splash of water or broth if it’s thickened too much. Stir occasionally until hot throughout. For individual servings, the microwave works well—just cover loosely and heat in 1-minute bursts, stirring in between.
FAQs
What’s the best wine to use for Short Rib Ragu?
Choose a dry red wine, such as Cabernet Sauvignon, Merlot, or Chianti. Don’t worry about splurging on a fancy bottle—a moderately priced wine that you enjoy drinking will be perfect and will enhance the deep flavors of the ragu beautifully.
Can I use boneless short ribs instead?
Absolutely! Boneless short ribs work well and save you a step, but bone-in ribs add a bit more richness to the sauce. Either way, you’ll get a fantastic result.
Is it possible to make this ragu in a slow cooker?
Yes! After searing the short ribs and sautéing the vegetables, transfer everything to your slow cooker and cook on low for 8 hours. The meat will become equally tender, and the process couldn’t be easier.
Can I prepare Short Rib Ragu a day ahead?
Short Rib Ragu actually tastes even better the next day! The flavors become deeper and more harmonious, so feel free to make it the day before and gently reheat before serving.
What type Main Course
Pappardelle is the top choice for its wide, silky ribbons that catch all the delicious sauce, but rigatoni or any sturdy tube-shaped pasta are wonderful alternatives that hold up well to this hearty ragu.
Final Thoughts
If you’re looking to impress or simply treat yourself to something special, Short Rib Ragu is a guaranteed hit. Don’t be intimidated by the simmering time—each step pays off as you taste just how tender and savory this dish becomes. Give it a try, and you’ll likely find yourself coming back to this recipe whenever you crave true Italian comfort food at its best.
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Short Rib Ragu Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this hearty Short Rib Ragu, a classic Italian dish featuring tender beef short ribs in a savory tomato-based sauce. Perfect for a cozy dinner with family or friends.
Ingredients
For the Short Ribs:
- 3 lbs bone-in beef short ribs
- 1 tablespoon olive oil
For the Ragu:
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley and grated Parmesan for serving (optional)
- Cooked pappardelle or rigatoni for serving
Instructions
- Season the Short Ribs: Generously season short ribs with salt and pepper.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy pot. Sear short ribs on all sides until browned. Remove and set aside.
- Cook the Vegetables: Lower heat to medium and sauté onion, carrots, and celery until softened. Add garlic and tomato paste, cooking for another 1–2 minutes.
- Deglaze and Simmer: Pour in red wine to deglaze, then add crushed tomatoes, beef broth, herbs, salt, and pepper. Return short ribs to the pot.
- Braise the Ribs: Simmer covered on low heat for 2 1/2 to 3 hours until tender. Shred the meat and simmer to thicken.
- Serve: Spoon over cooked pasta, garnish with parsley and Parmesan.
Notes
- This dish tastes even better the next day and can be made ahead of time.
- It freezes well for up to 3 months, making it a great make-ahead meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups ragu (without pasta)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
