Name: Short Rib Ragu Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 3 pounds bone-in beef short ribs; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup red wine; 1 can (28 oz) crushed tomatoes; 2 cups beef broth; 2 teaspoons fresh rosemary, chopped; 2 teaspoons fresh thyme leaves; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 pound pappardelle pasta (or tagliatelle); 1/2 cup Parmesan cheese, grated; Fresh parsley for garnish

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There’s just something magical about a pot of Short Rib Ragu simmering away—the kitchen fills with a deep, savory aroma, and you know you’re about to enjoy comfort food at its absolute best. This luscious Italian classic pairs fall-apart tender beef with a tomato-rich sauce, all tangled with ribbons of pappardelle. It’s a weekend-worthy project but incredibly easy to pull off, and honestly, it’s the kind of dish that will have your family clamoring for seconds (and maybe thirds). If you’re looking to impress a crowd or just treat yourself to a cozy, soul-warming meal, Short Rib Ragu is pure joy in a bowl.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—every single item plays a starring role, bringing out layers of flavor, vibrant color, and irresistible texture in this Short Rib Ragu. From the hearty beef ribs to fresh herbs and a splash of red wine, each component matters.

Beef Short Ribs (3 pounds, bone-in): The star of the show, delivering deep, beefy flavor and luscious richness to your ragu.
Olive Oil (2 tablespoons): Helps brown the meat to build a savory foundation for your sauce.
Onion (1 large, diced): Adds subtle sweetness and depth to the aromatic base.
Carrots (2, diced): Bring a gentle sweetness and lovely color to the sauce.
Celery (2 stalks, diced): Essential for balancing flavors and creating that classic Italian soffritto.
Garlic (4 cloves, minced): Delivers robust flavor—never skip freshly minced garlic for best results!
Tomato Paste (2 tablespoons): Intensifies the tomato richness and gives the sauce a lovely thickness.
Red Wine (1 cup): Adds complexity—choose a wine you’d enjoy drinking for best results.
Crushed Tomatoes (1 can, 28 oz): Form the tomatoey backbone of this ragu.
Beef Broth (2 cups): Deepens the flavor and keeps the sauce succulent.
Rosemary (2 teaspoons, fresh, chopped): Earthy and fragrant—rosemary makes the aroma irresistible.
Thyme Leaves (2 teaspoons, fresh): Cooking with fresh thyme brings herby brightness to the sauce.
Bay Leaves (2): Important for infusing subtle savory notes as the ragu simmers.
Salt (1 teaspoon): Enhances and rounds out all the flavors.
Black Pepper (1/2 teaspoon): Adds mild heat and complexity to the finished dish.
Pappardelle Pasta (1 pound, or tagliatelle): Wide ribbons perfect for hugging every bit of that hearty ragu.
Parmesan Cheese (1/2 cup, grated): Adds a nutty, salty finish—don’t be shy with generous shavings.
Fresh Parsley (for garnish): Lends color and brightness to the final plate.

How to Make Short Rib Ragu

Step 1: Sear the Short Ribs

Begin by preheating your oven to 325°F (165°C). Pat the short ribs dry with paper towels, then season them liberally with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, sear the short ribs on all sides until they’re gorgeously browned, about 8 minutes. Don’t rush this step; that rich, caramelized crust sets the stage for maximum flavor. Remove the ribs and set aside on a plate.

Step 2: Build the Aromatic Base

In the same Dutch oven, add your diced onion, carrots, and celery. Sauté over medium heat for around 5 minutes until everything softens and starts to release its aroma. Stir in the minced garlic and tomato paste, cooking for another minute to bring out their flavors. This aromatic blend forms the backbone of your irresistible Short Rib Ragu sauce.

Step 3: Deglaze and Simmer

Pour in the red wine, using a wooden spoon to scrape up any browned bits that might be clinging to the bottom of the pot. Those bits hold loads of savory flavor! Stir in the crushed tomatoes, beef broth, rosemary, thyme, bay leaves, and a sprinkle of salt and pepper. Give everything a good mix so it becomes a beautifully unified sauce.

Step 4: Braise the Short Ribs

Gently return the seared short ribs (and any juices) to the pot, nestling them into the sauce. Cover the Dutch oven with its lid and transfer it to your preheated oven. Braise for 2 1/2 to 3 hours—check at the two-hour mark just in case your ribs are on the smaller side. When they’re done, the meat will be wonderfully tender and pulling away from the bone effortlessly.

Step 5: Shred and Finish the Ragu

Take the Dutch oven out of the oven and use tongs to transfer the short ribs to a plate. Discard the bones and any large pieces of fat. Shred the meat with two forks—it should fall apart with almost no effort—then stir the beef back into the sauce. Simmer on the stovetop for 15 minutes to concentrate the flavors and thicken the sauce to your liking.

Step 6: Cook the Pasta and Serve

Meanwhile, cook the pappardelle or tagliatelle according to package directions in a large pot of salted water. Drain the pasta, reserving a little of the starchy water in case your ragu needs loosening. Toss the pasta with the luscious hot ragu sauce until every ribbon is coated. Serve immediately, topped with plenty of grated Parmesan and a flurry of fresh parsley.

How to Serve Short Rib Ragu

Garnishes

The finishing touches make all the difference! Shower each bowl of Short Rib Ragu with freshly grated Parmesan cheese and a handful of chopped parsley for pop and color. If you’re looking for extra indulgence, consider a drizzle of your favorite quality olive oil or a dollop of creamy ricotta right before serving.

Side Dishes

Short Rib Ragu shines brightest when paired with simple sides. Try a pile of warm, crusty Italian bread—perfect for scooping up that rich sauce. A peppery arugula salad with lemon vinaigrette makes a light, fresh counterpoint. Don’t overlook roasted or steamed seasonal veggies to balance the meal.

Creative Ways to Present

While tossed with pasta is the ultimate classic, Short Rib Ragu has plenty of other show-stopping applications. Spoon it over creamy polenta or cheese-laced risotto for an elegant twist. For a cozy appetizer, pile it on toasted crostini or stuff into baked potatoes. You can even use the ragu to enrich lasagna or top off baked gnocchi for pure comfort food bliss.

Make Ahead and Storage

Storing Leftovers

Leftover Short Rib Ragu is truly a gift to your future self! Transfer any extras (without pasta, for best results) to an airtight container and store in the fridge for up to 4 days. The flavors deepen overnight, so tomorrow’s dinner will be even more delicious.

Freezing

Short Rib Ragu is a freezer superstar. Freeze the cooled ragu (again, no pasta) in airtight containers or zip-top bags for up to 3 months. Defrost overnight in the fridge or use your microwave’s defrost setting for a quick fix.

Reheating

To reheat, bring the ragu to a gentle simmer in a saucepan over low heat, stirring occasionally. If it’s a bit thick, add a splash of beef broth or water. For best results, cook fresh pasta right before serving and toss it with the hot reheated sauce. Top with plenty of Parmesan and parsley, and dinner is ready.

FAQs

Can I make Short Rib Ragu ahead of time?

Absolutely! This dish actually improves with time. Prepare the ragu a day in advance, cool it completely, then store it in the fridge. Reheat gently and toss with freshly cooked pasta when ready to serve—the flavors will be even more developed.

Do I have to use bone-in short ribs?

Bone-in short ribs provide unbeatable richness and body to the sauce, but if you can only find boneless, they’ll work just fine. Just note that you may lose a bit of gelatinous goodness the bones provide. Don’t skip the browning step for best flavor!

What kind of red wine should I use in Short Rib Ragu?

Choose a dry red wine you’d happily drink—a Sangiovese, Cabernet Sauvignon, or Merlot all work beautifully. Steer clear of very sweet reds, as they could alter the sauce’s balance. The wine flavor mellows as it cooks but adds crucial depth.

Can I use a slow cooker or Instant Pot?

Definitely! For a slow cooker, brown everything as described, then transfer to the cooker and cook on low for 8 hours. In an Instant Pot, use the sauté function for browning, add the liquids, and pressure-cook on high for about 50 minutes with natural release. Either way, you’ll end up with melt-in-your-mouth Short Rib Ragu.

Is there a gluten-free way to enjoy this ragu?

Yes! Simply serve your Short Rib Ragu over your favorite gluten-free pasta or creamy polenta. The ragu itself contains no gluten, so everyone can get in on the deliciousness.

Final Thoughts

If you’ve never tried making Short Rib Ragu at home, now’s your chance to treat yourself (and anyone lucky enough to be at your table) to something truly special. This rustic Italian favorite is a hug in a bowl—satisfying, rich, and surprisingly easy. Give it a try, and don’t be surprised if it becomes a beloved tradition in your kitchen too!

Short Rib Ragu Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and flavorful Short Rib Ragu recipe that combines succulent bone-in beef short ribs with aromatic vegetables, herbs, and a rich tomato-based sauce, served over pappardelle pasta and garnished with Parmesan and parsley.

Ingredients

Scale

Braised Short Ribs:

3 pounds bone-in beef short ribs
2 tablespoons olive oil

Vegetable Mirepoix:

1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced

Tomato-Based Sauce:

2 tablespoons tomato paste
1 cup red wine
1 can (28 oz) crushed tomatoes
2 cups beef broth
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper

To Serve:

1 pound pappardelle pasta (or tagliatelle)
1/2 cup Parmesan cheese, grated
Fresh parsley for garnish

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Instructions

Braise the Short Ribs: Preheat oven to 325°F (165°C). Pat short ribs dry, season, and sear in a Dutch oven. Set aside.
Prepare the Sauce: Sauté onion, carrots, and celery. Add garlic and tomato paste, then deglaze with red wine. Stir in crushed tomatoes, broth, herbs, and bay leaves. Return ribs and braise in the oven.
Shred and Simmer: Remove ribs, shred meat, and return to the sauce. Simmer to thicken.
Serve: Cook pasta, combine with ragu, and serve with Parmesan and parsley.