Short Rib Ragu with Red Wine and Tomato Sauce Recipe

If you’re craving a rich, comforting dish that feels like a warm hug in every bite, you’re going to adore this Short Rib Ragu with Red Wine and Tomato Sauce Recipe. This slow-cooked ragu brings together tender, falling-apart short ribs braised in a luscious red wine and tomato sauce, accented by fragrant herbs and a subtle kick of heat. It’s the perfect dish to impress friends or treat yourself to a cozy dinner that tastes like it took hours of effort but is truly straightforward to prepare. The deep, savory flavors marry beautifully with pasta or creamy polenta, making this a standout meal any night of the week.

Ingredients You’ll Need

Getting this dish just right means focusing on simple, quality ingredients that build layers of flavor and texture. Each element, from the aromatic vegetables to the robust herbs and wine, plays a vital role in crafting a sauce that’s both hearty and irresistibly rich.

• 3 lbs bone-in short ribs: Choose well-marbled ribs for tender, juicy meat that shreds beautifully after braising.
• 2 tbsp olive oil: Essential for searing the ribs to create a savory crust and develop flavor.
• Salt and pepper, to taste: The basic seasoning that brings out the natural flavors in every bite.
• 1 medium onion, chopped: Adds sweetness and depth to the sauce as it softens.
• 2 carrots, peeled and chopped: Contributes natural sweetness and a subtle texture to the ragu.
• 2 celery stalks, chopped: Provides an aromatic base that balances the richness.
• 4 cloves garlic, minced: Gives a fragrant kick that permeates the sauce.
• 1 cup red wine: Use a bold variety like Cabernet Sauvignon or Chianti to infuse the dish with robust flavor and acidity.
• 1 (28 oz) can crushed tomatoes: Forms the hearty, vibrant base of the sauce.
• 2 tbsp tomato paste: Intensifies the tomato flavor and adds a luscious thickness.
• 2 cups beef broth: Adds savory depth and helps keep the sauce perfectly balanced.
• 2 sprigs fresh thyme: Earthy and floral notes that elevate the sauce’s aroma.
• 1 sprig fresh rosemary: Brings a woodsy undertone that pairs wonderfully with beef.
• 1 bay leaf: A subtle background flavor that rounds out the sauce.
• 1 tsp dried oregano: Adds a warm, slightly bitter herbal touch.
• 1 tsp red pepper flakes (optional): For those who love a hint of heat to contrast the savory richness.
• 1 tbsp fresh parsley, chopped: A fresh garnish that brightens the final dish.
• Freshly grated Parmesan cheese: The perfect salty finishing touch when serving.
• Pasta (pappardelle, rigatoni, or tagliatelle): Wide noodles that hold up beautifully to the chunky sauce.
• Polenta (optional): A creamy alternative base that soaks up every drop of ragu.

How to Make Short Rib Ragu with Red Wine and Tomato Sauce Recipe

Step 1: Sear the Short Ribs

Start by heating olive oil in a large Dutch oven over medium-high heat. Season your short ribs generously with salt and pepper, then sear them on all sides until golden brown, about 4 to 5 minutes per side. This browning step is crucial because it locks in flavor and creates those gorgeous, caramelized bits that will enrich the sauce later. Once nicely seared, set the ribs aside to rest while you prep the vegetables.

Step 2: Prepare the Vegetables

In the same pot, add chopped onion, carrots, and celery. These classic “mirepoix” vegetables create the flavor foundation of your ragu. Cook them gently, stirring occasionally, until they soften and release their natural sweetness, roughly 5 minutes. Then add the minced garlic and cook for another minute until fragrant — this will perfume your sauce with a rich, savory aroma that beckons from the kitchen.

Step 3: Deglaze with Wine

Pour the red wine into the pot to deglaze—this means scraping up all those delicious browned bits stuck to the bottom. These bits carry so much flavor, and simmering the wine for a few minutes not only reduces it but also concentrates its taste, giving your sauce a beautiful complexity. The choice of wine really matters here: a bold red like Cabernet Sauvignon or a fruity Chianti will add layers of depth and balance the richness of the beef perfectly.

Step 4: Add Tomatoes and Broth

Next, stir in the crushed tomatoes, tomato paste, and beef broth. Toss in the fresh thyme, rosemary, bay leaf, dried oregano, and if you like a little zing, a pinch of red pepper flakes. Return the short ribs to the pot, nestling them into the sauce so they’re mostly submerged. This herbaceous and spicy mix infuses the sauce with vibrant, earthy notes that complement the tender meat incredibly well.

Step 5: Braised Cooking

Cover the pot with a lid and slide it into the preheated oven at 325°F (165°C). Now comes the slow magic: braise the short ribs for 3 to 4 hours until the meat is so tender it nearly falls off the bone. This patient cooking melds all the flavors and transforms the sauce into a thick, luscious masterpiece that clings to every strand of pasta you’ll serve it with.

Step 6: Shred the Meat

Once the short ribs are perfectly tender, remove them from the pot and discard the bones. Use two forks to gently shred the meat into bite-sized pieces. Return the shredded beef to the sauce and stir to combine. This step ensures each mouthful of the Short Rib Ragu with Red Wine and Tomato Sauce Recipe is packed with meaty goodness and silky sauce.

How to Serve Short Rib Ragu with Red Wine and Tomato Sauce Recipe

Garnishes

Brighten this deep, savory dish with a sprinkle of fresh parsley and a generous handful of freshly grated Parmesan cheese. The parsley offers a fresh herbal lift, while the Parmesan melts into the ragu, adding an irresistible salty finish that pulls everything together.

Side Dishes

This ragu is famously great over wide pasta like pappardelle, rigatoni, or tagliatelle, which hold the chunky sauce beautifully. If you’re in the mood for something a little different, creamy polenta is a cozy and indulgent option. Mashed potatoes also work wonderfully as a smooth canvas for the rich sauce.

Creative Ways to Present

For a dinner party, serve the shredded short rib ragu over freshly cooked pasta piled high in shallow bowls and garnish each portion with parsley and Parmesan. Or for a rustic family meal, plate the ragu atop a bed of creamy polenta, then drizzle with a little good olive oil and a few red pepper flakes for visual and flavor contrast. A side of garlic bread to sop up the sauce never goes amiss either.

Make Ahead and Storage

Storing Leftovers

This Short Rib Ragu with Red Wine and Tomato Sauce Recipe tastes even better the next day once the flavors have had time to meld, so storing leftovers is a treat. Keep the ragu in an airtight container in the refrigerator for up to 3 days. Make sure to cool it before refrigerating to preserve the sauce’s richness.

Freezing

You can freeze the ragu for up to 3 months without losing its hearty flavor and tender texture. Portion it into freezer-safe containers or heavy-duty bags, removing as much air as possible. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of beef broth or water to loosen it up. For a quick reheat, microwave in short bursts, stirring in between. Finish with a fresh sprinkle of Parmesan to revive that fresh-from-the-kitchen feel.

FAQs

Can I use boneless short ribs for this recipe?

Absolutely! Boneless short ribs work well and will shred nicely, though bone-in ribs add extra flavor during braising. If using boneless, just be sure to brown the meat thoroughly to build that rich base.

What if I don’t have red wine on hand?

If you’d rather skip the wine, you can substitute with additional beef broth mixed with a splash of red wine vinegar or balsamic vinegar. This will maintain acidity and depth, though wine does bring a special complexity that’s hard to replace entirely.

How long can I braise the short ribs?

While 3 to 4 hours is ideal for tender, falling-apart meat, you can go up to 5 hours if needed. Just keep the pot covered and check occasionally to make sure the sauce isn’t drying out, adding broth if necessary.

Which pasta pairs best with this ragu?

Wide, flat noodles like pappardelle or thick shapes like rigatoni and tagliatelle are perfect because they catch and hold the chunky sauce wonderfully. Avoid thin spaghetti as it doesn’t stand up as well to the hearty ragu.

Can I make this recipe in a slow cooker?

Yes! After searing the short ribs and cooking the veggies on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours. This is an excellent hands-off way to achieve tender, flavorful results.

Final Thoughts

There is something truly special about a slow-braised Short Rib Ragu with Red Wine and Tomato Sauce Recipe: it’s the kind of dish that fills your kitchen with warmth, feeds the soul, and impresses every time you serve it. From those melt-in-your-mouth ribs to the vibrant, hearty sauce, it’s a recipe worth making again and again. I promise, once you try it, this will become your go-to meal for cozy nights and celebrations alike.

Short Rib Ragu with Red Wine and Tomato Sauce Recipe

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4 from 28 reviews

• Author: admin
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x

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Description

This rich and hearty Short Rib Ragu features tender, slow-braised bone-in short ribs simmered in a flavorful blend of red wine, tomatoes, and aromatic herbs. Perfectly paired with pasta, polenta, or mashed potatoes, this comforting Italian-inspired dish is ideal for a cozy family meal or special occasions.

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Ingredients

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Meat

• 3 lbs bone-in short ribs

Produce

• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tbsp fresh parsley, chopped (for garnish)

Pantry

• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup red wine (such as Cabernet Sauvignon or Chianti)
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional, for heat)

For Serving

• Freshly grated Parmesan cheese
• Pasta (such as pappardelle, rigatoni, or tagliatelle)
• Polenta (optional)

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Instructions

1. Sear the Short Ribs: Preheat the oven to 325°F (165°C). Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4-5 minutes per side. Remove the short ribs and set them aside.
2. Prepare the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.
3. Deglaze with Wine: Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for about 2-3 minutes to reduce slightly.
4. Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Add the thyme, rosemary, bay leaf, oregano, and red pepper flakes (if using). Return the short ribs to the pot, making sure they’re submerged in the sauce.
5. Braise the Short Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is fork-tender and easily falls off the bone.
6. Shred the Meat: Once the short ribs are done, carefully remove them from the pot and discard the bones. Shred the meat into bite-sized pieces using two forks. Return the shredded meat to the pot and stir it into the sauce to combine.
7. Serve: Serve the short rib ragu over cooked pasta, polenta, or mashed potatoes. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese.

Notes

• If you prefer a thicker sauce, simmer the ragu uncovered on the stovetop for 10-15 minutes after shredding the meat to reduce the liquid.
• For deeper flavor, sear the short ribs in batches to avoid overcrowding the pot.
• Feel free to substitute red wine with additional beef broth if you prefer to avoid alcohol.
• Polenta or mashed potatoes make excellent alternatives to pasta for serving this hearty dish.
• Leftovers taste even better the next day as the flavors continue to meld.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Main Course
• Method: Baking
• Cuisine: Italian