Short Rib Ragu Recipe

The richness and depth of this Short Rib Ragu will instantly win your heart and become a go-to for cozy dinners. Tender, slow-cooked beef short ribs meld with fresh vegetables, aromatic herbs, and a splash of red wine to create a sauce that feels indulgent but deeply comforting. Whether it’s a special occasion or simply a weekend treat, this hearty and flavorful ragu brings both elegance and soulfulness to the table.

Ingredients You’ll Need

Each ingredient in this Short Rib Ragu recipe plays an important role—from building layers of flavor to creating the perfect texture and balance on your plate. Simple but thoughtfully chosen, they come together to craft this unforgettable dish.

• 2 lbs Beef short ribs: De-boned and cut into pieces, these provide the tender, melt-in-your-mouth meat base.
• 2 tablespoon Light olive oil: Adds a subtle fruity note and is perfect for searing; vegetable or avocado oil works too.
• Kosher salt: Essential for seasoning and bringing out flavors.
• 1 cup White onion: Finely diced for a sweet and savory foundation.
• ½ cup Celery: Adds freshness and a slight crunch when sautéed.
• ½ cup Carrot: Provides natural sweetness that balances the acidity.
• 4 Garlic cloves: Minced finely to infuse the sauce with depth.
• 2 tablespoon Tomato paste: Intensifies the tomato flavor and thickens the sauce.
• 1 cup Red wine: Adds complexity and richness to the sauce.
• 1 cup Broth: Either beef or chicken broth adds savory depth.
• 1 ¾ cup Crushed tomatoes: The heart of the ragu’s luscious texture and color.
• Herb Bundle: Rosemary, thyme, and parsley stems provide fragrant aromatics.
• 2 Bay leaves: Impart subtle earthy undertones.
• 2 tablespoon Sherry or red wine vinegar: Adds brightness and balances the richness.
• Fresh cracked pepper: To taste, for a little bite.
• 1 lbs Pasta: Tagliatelle or pappardelle are ideal for catching the sauce.
• Chopped parsley and grated Parmigiano Reggiano: Final garnishes that add freshness and umami.

How to Make Short Rib Ragu

Step 1: Searing the Short Ribs

Start by seasoning the short ribs generously with kosher salt. Heat your oil in a large braiser or Dutch oven over medium-high heat. When shimmering, sear the ribs until they develop a beautiful brown crust on all sides, which locks in flavor and creates those irresistible browned bits that give the sauce its complexity. Remember not to crowd the pot; sear in batches if necessary, and set the browned ribs aside.

Step 2: Building the Flavor Base

In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté these aromatics until the onions soften and become translucent, about 3 to 4 minutes. This step forms the savory backbone of your ragu. Stir in tomato paste, sprinkling salt and cracked pepper, and cook for another couple of minutes to deepen the tomato flavor and remove any rawness.

Step 3: Deglazing and Combining Ingredients

Pour in the red wine to deglaze the pan, scraping up all those caramelized bits stuck to the bottom—that’s pure flavor magic right there. Once the wine is mostly reduced, return the short ribs to the pot and add broth, crushed tomatoes, your herb bundle, and bay leaves. This mix is about to simmer into something unforgettable.

Step 4: Slow Simmering to Perfection

Bring everything to a gentle simmer and cover the pot, leaving the lid slightly ajar so the sauce can reduce and thicken slowly. Cook for 2 to 2 ½ hours, checking occasionally to ensure it’s not drying out, adding a splash of broth or water if needed. The meat is done when it is fork-tender and falling apart easily, soaking up all those vibrant flavors.

Step 5: Final Touches and Shredding

Discard the bay leaves and herb bundle. Carefully shred the short ribs in the pot using forks or tongs, making sure to remove any bones or cartilage. Taste the ragu and adjust seasoning with salt, pepper, and a splash of sherry or red wine vinegar to brighten the rich sauce. If you prefer a thicker sauce, simmer uncovered a bit longer until it reaches your desired consistency.

Step 6: Cooking Pasta and Serving

Meanwhile, cook your tagliatelle or pappardelle pasta until al dente according to the package instructions. Toss the pasta with the luscious Short Rib Ragu, then plate and garnish with freshly chopped parsley and a generous sprinkle of Parmigiano Reggiano. Every forkful feels like a comforting Italian hug.

How to Serve Short Rib Ragu

Garnishes

Freshly chopped parsley adds a burst of color and brightness that perfectly complements the richness of the ragu, while a generous grating of Parmigiano Reggiano brings savory saltiness and a creamy finish, turning a hearty dish into a magnificent experience.

Side Dishes

The best companions for Short Rib Ragu include a simple green salad dressed lightly with lemon and olive oil, or perhaps some roasted seasonal vegetables to bring freshness and texture contrast. Crusty garlic bread is also a fantastic option to mop up every last bit of the glorious sauce.

Creative Ways to Present

For a stunning presentation, serve the ragu over creamy polenta or alongside garlic mashed potatoes, letting the sauce cascade over the sides. It also makes a superb filling for baked pasta dishes or savory crepes, giving you plenty of versatile ways to enjoy this luscious recipe.

Make Ahead and Storage

Storing Leftovers

This Short Rib Ragu actually tastes even better the next day, once the flavors have melded fully. Store leftovers in an airtight container in the refrigerator for up to 4 days, making sure it cools completely before sealing.

Freezing

For longer storage, freeze the ragu in portion-sized containers for up to 3 months. It freezes beautifully, so you can thaw an easy, comforting meal any day you need it without the fuss.

Reheating

Reheat your Short Rib Ragu gently over low heat on the stove, stirring occasionally and adding a splash of broth or water if the sauce feels too thick. Microwaving is also an option—just cover and heat in short bursts, stirring in between to ensure even warmth.

FAQs

Can I use bone-in short ribs for this recipe?

Absolutely! Bone-in short ribs add extra flavor during cooking, but just be sure to remove the bones and any cartilage before shredding the meat to create the perfect ragu texture.

What type of pasta pairs best with Short Rib Ragu?

Wide, flat noodles like tagliatelle or pappardelle are ideal because they hold on to the chunky, rich sauce beautifully, ensuring every bite is satisfying.

Can I make this ragu without red wine?

Yes, if you prefer to skip alcohol, you can substitute red wine with additional broth and a splash of balsamic vinegar for that touch of acidity and depth.

How long does it take to cook the Short Rib Ragu?

The slow simmering step takes about 2 to 2 ½ hours to achieve tender, falling-apart meat and a deeply flavorful sauce, so patience is key for the best results.

Is it possible to make the ragu in a slow cooker?

Definitely. After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours for an effortless, hands-off approach.

Final Thoughts

If you’re craving a dish that feels like a warm embrace, this Short Rib Ragu is waiting to become your new favorite. Its layers of savory, rich flavors showcasing tender beef combined with herbs, wine, and fresh veggies highlight the beauty of slow cooking and simple ingredients done right. Trust me, once you try it, you’ll understand why this recipe earns a permanent spot in the heart of any food lover’s kitchen.

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