Short Rib Ragu Recipe
If you’re craving a deeply comforting, hearty meal that turns humble ingredients into something truly magical, Short Rib Ragu is your new best friend. This dish is all about meltingly tender beef, a rich tomato and wine sauce, and that classic Italian aroma that fills your kitchen and brings everyone straight to the table. Whether this is your first attempt or your fifteenth, making Short Rib Ragu feels like the culinary equivalent of wrapping yourself in your favorite blanket—satisfying, soul-warming, and a total showstopper for family dinners or special gatherings.
Ingredients You’ll Need
The beauty of Short Rib Ragu lies in the way simple, everyday ingredients come together to create something truly memorable. Every element here brings a distinct color, texture, or flavor that’s absolutely essential for making this ragu irresistible.
- Beef short ribs (2 lbs, de-boned, in 2″ cubes): The foundation of your ragu, offering richness and incredible tenderness.
- Light olive oil (2 tbsp): Essential for searing the meat and building layers of flavor. Vegetable or avocado oil work, too.
- Kosher salt: Don’t skimp—this builds flavor from the very start.
- White onion (1 cup, finely diced): Adds sweetness and depth to the sauce.
- Celery (½ cup, finely diced): Infuses savoriness and a subtle earthiness.
- Carrot (½ cup, finely diced): Brings subtle sweetness and a pop of color.
- Garlic cloves (4, finely minced): Delivers irresistible aroma and complexity.
- Tomato paste (2 tbsp): Intensifies the tomato flavor and thickens the sauce.
- Red wine (1 cup): Adds body, acidity, and rich undertones—choose something you’d happily sip.
- Broth (1 cup, beef or chicken): Keeps everything moist and full-flavored as it simmers.
- Crushed tomatoes (1 3/4 cup, 14oz can): The heart of the sauce, giving freshness and heft.
- Herb bundle (rosemary, thyme, parsley stems): Tied together for an easy flavor infusion.
- Bay leaves (2): Offer gentle herbal notes and depth.
- Sherry or red wine vinegar (2 tbsp): Brightens and balances the richness at the end.
- Kosher salt & fresh cracked pepper to taste: Adjust to bring all the flavors into harmony.
- Pasta (1 lb, tagliatelle or pappardelle): Wide ribbons are perfect for holding onto all that luscious ragu.
- Chopped parsley & Parmigiano Reggiano: For garnish, a final burst of freshness and salty nuttiness.
How to Make Short Rib Ragu
Step 1: Season and Sear the Short Ribs
Start by generously seasoning your beef short rib cubes with kosher salt on all sides. Heat light olive oil in a large Dutch oven or braiser over medium-high heat. Once hot, add the short ribs in batches—don’t overcrowd. Sear them on all sides until they’re deeply browned. Set them aside on a plate. If there’s a lot of fat left in the pot, spoon some off, but keep about two tablespoons for that essential flavor.
Step 2: Build Your Flavor Base
Without cleaning the pot, add the diced onion, celery, carrot, and minced garlic to the rendered fat. Sauté for 3–4 minutes over medium-high heat, stirring often, until the onion becomes soft and fragrant. This is the start of your ragu’s flavor magic.
Step 3: Toast the Tomato Paste & Season
Stir in the tomato paste, a teaspoon of kosher salt, and a good ½ teaspoon of cracked pepper. Let the tomato paste cook for another 2–3 minutes, allowing it to darken in color and develop a deep, concentrated tomato flavor. This step makes a world of difference for your Short Rib Ragu.
Step 4: Deglaze with Wine
Add the red wine to the pot, making sure to scrape up all those delicious browned bits stuck on the bottom. This is where the flavor really wakes up! Let it bubble for a minute to cook off some alcohol and meld those flavors together.
Step 5: Add Ribs, Tomatoes, and Herbs
Return the beautifully seared short ribs and any accumulated juices to the pot. Pour in your broth and crushed tomatoes. Drop in your herb bundle and bay leaves. Stir everything together, bringing all those gorgeous flavors into the same pot.
Step 6: Low and Slow Simmering
Bring the ragu to a gentle simmer. Partially cover with a lid, leaving it slightly ajar so steam can escape and flavors can concentrate. Let it slowly, lovingly bubble away for 2 to 2 ½ hours. Your kitchen will smell amazing! Check occasionally—if the ragu looks dry, add a splash of broth or water.
Step 7: Shred the Beef and Finish the Sauce
When the ribs are fork-tender and irresistibly soft, fish out the herb bundle and bay leaves. Shred the meat directly in the pot using tongs or forks. If there are bones or cartilage, remove and discard them. Stir in the sherry or red wine vinegar for a bright finishing touch, then check the seasoning. If the sauce is a little loose, simmer uncovered for another 15–30 minutes to thicken.
Step 8: Cook the Pasta and Serve
While your Short Rib Ragu finishes, cook your pappardelle or tagliatelle until perfectly al dente. Toss the pasta with the ragu, top with plenty of grated Parmigiano Reggiano and a shower of chopped parsley. Dinner is served!
How to Serve Short Rib Ragu
Garnishes
When you’re ready to serve, don’t forget the finishing touches. A hefty snowfall of freshly grated Parmigiano Reggiano and a sprinkle of vibrant chopped parsley will make each bowl of Short Rib Ragu not just more beautiful, but more delicious.
Side Dishes
This hearty ragu loves classic, comforting sides. Think simple roasted or steamed veggies like broccolini or green beans, a crisp salad with peppery greens, or a loaf of crusty bread to mop up all that glorious sauce.
Creative Ways to Present
Don’t feel limited to pasta! Spoon your Short Rib Ragu over creamy polenta or fluffy mashed potatoes for a cozy twist. Or, why not scoop it into a toasted ciabatta roll for a warm sandwich that’ll blow your mind?
Make Ahead and Storage
Storing Leftovers
Short Rib Ragu makes the most delicious leftovers. Let any remaining ragu cool to room temperature, then store it in an airtight container in your fridge for up to four days. The flavors only get better overnight!
Freezing
This ragu freezes beautifully. Scoop cooled portions into zip-top freezer bags or airtight containers, removing as much air as possible. Label and freeze for up to three months. When you want a quick (and impressive) dinner, just thaw and reheat.
Reheating
To reheat, gently warm the ragu in a saucepan over low heat, adding a splash of broth or water if the sauce has thickened up too much. If you’re in a rush, the microwave on medium power works, too—just stir occasionally to ensure everything reheats evenly.
FAQs
Can I make Short Rib Ragu with bone-in ribs?
Absolutely! Bone-in ribs not only work but can add even more depth of flavor to your sauce. Once cooked, simply pull out the bones and shred the meat, discarding any unwanted cartilage.
What pasta shapes go best with Short Rib Ragu?
Wide, flat ribbons like tagliatelle or pappardelle are classic and ideal because they pick up loads of sauce. However, feel free to use rigatoni, gnocchi, or even polenta as a hearty base!
Can I make this Short Rib Ragu in advance?
Yes! In fact, the flavor deepens as it sits overnight. Just store it in the fridge and gently reheat when you’re ready to serve. You’ll find it’s even more delicious the next day.
Is there a non-alcoholic substitute for red wine?
If you prefer not to cook with wine, try using extra broth with a splash of balsamic or red wine vinegar for depth. The flavor will still be rich and savory.
Can I use a slow cooker for Short Rib Ragu?
Definitely! After searing and sauteing as directed, transfer everything to your slow cooker. Cook on low for 6–8 hours until the beef is fall-apart tender.
Final Thoughts
There’s nothing quite like a homemade Short Rib Ragu to gather friends and family around the table. This dish is always rewarding—rich, savory, and just downright special. Give it a try and let it become one of your own favorite comforts!
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Short Rib Ragu Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty and flavorful Short Rib Ragu recipe that features tender beef short ribs braised in a rich tomato and red wine sauce, served over pasta and garnished with grated Parmigiano Reggiano and chopped parsley.
Ingredients
Beef Short Ribs:
2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
Vegetables:
2 tbsp Light olive oil, Kosher salt, 1 cup White onion, finely diced, ½ cup Celery, finely diced, ½ cup Carrot, finely diced, 4 Garlic cloves, finely minced
Additional Ingredients:
2 tbsp Tomato paste, 1 cup Red wine, 1 cup Broth (Beef or chicken), 1 ¾ cup Crushed tomatoes (14oz can), Herb Bundle (Rosemary, thyme, parsley stems), 2 Bay leaves, 2 tbsp Sherry or red wine vinegar, Kosher salt and fresh cracked pepper to taste, 1 lbs Pasta (Tagliatelle or pappardelle), Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season the Short Ribs: Season short ribs with kosher salt on all sides.
- Sear the Short Ribs: In a large braiser or Dutch oven, heat olive oil and sear the short ribs on all sides. Transfer to a plate.
- Saute Vegetables: In the same pot, saute onion, celery, carrot, and garlic until onion softens.
- Add Flavor: Stir in tomato paste, salt, and pepper. Saute for a few more minutes.
- Deglaze and Simmer: Deglaze with red wine, then return short ribs to the pot along with broth, crushed tomatoes, herbs, and bay leaves. Simmer covered for 2 to 2 1/2 hours.
- Shred the Ribs: Remove bones if needed and shred the meat. Adjust seasoning and consistency with vinegar and additional simmering.
- Serve: Enjoy the ragu over cooked pasta, garnished with Parmigiano Reggiano and parsley.
Notes
- For a richer sauce, you can add a splash of cream or butter at the end.
- This ragu pairs well with a robust red wine such as Chianti or Sangiovese.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
Keywords: Short Rib Ragu, Beef Short Ribs, Pasta, Italian, Comfort Food
