Print

Short Rib Ragu Recipe

Short Rib Ragu Recipe
Print Recipe

★★★★★

4.8 from 11 reviews

This Short Rib Ragu is a rich and hearty Italian-inspired sauce made with tender, slow-simmered beef short ribs, vegetables, and a blend of herbs, perfect for pairing with wide pasta like tagliatelle or pappardelle. The deep flavors develop over a long, gentle cooking process, resulting in a luscious, savory ragu that’s ideal for comforting family dinners or special occasions.

Ingredients

Scale

Meat and Oil

  • 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
  • 2 tablespoons Light olive oil – or use vegetable or avocado oil
  • Kosher salt, to taste

Vegetables and Aromatics

  • 1 cup White onion – Finely diced
  • ½ cup Celery – Finely diced
  • ½ cup Carrot – Finely diced
  • 4 Garlic cloves – Finely minced

Liquids and Tomato

  • 2 tablespoons Tomato paste
  • 1 cup Red wine
  • 1 cup Broth – Beef or chicken
  • 1 ¾ cup Crushed tomatoes – 14oz can

Herbs and Seasonings

  • Herb Bundle – Rosemary, thyme, parsley stems
  • 2 Bay leaves
  • 2 tablespoons Sherry or red wine vinegar
  • Kosher salt and fresh cracked pepper, to taste

Pasta and Garnish

  • 1 lb Pasta – Tagliatelle or pappardelle
  • Chopped parsley, for garnish
  • Grated Parmigiano Reggiano, for garnish

Instructions

  1. Season the short ribs: Generously season the beef short ribs with kosher salt on all sides to enhance the meat’s natural flavor.
  2. Sear the short ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches without crowding and sear on all sides until browned. Transfer them to a plate, and if the pot has excess grease, remove all but 2 tablespoons.
  3. Sauté the vegetables: In the same pot, add the finely diced onion, celery, carrot, and minced garlic. Sauté on medium-high heat for 3-4 minutes until the onion softens and vegetables become fragrant.
  4. Add tomato paste and season: Stir in tomato paste along with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper. Cook for 2-3 minutes, allowing the tomato paste to caramelize and deepen in flavor.
  5. Deglaze the pot: Pour in the red wine, scraping the bottom of the pot to release all browned bits, which add rich flavor to the sauce.
  6. Combine short ribs and liquids: Return the seared short ribs to the pot and add the broth and crushed tomatoes.
  7. Add herbs and simmer: Add the herb bundle (rosemary, thyme, parsley stems) and bay leaves. Bring to a low simmer, cover with the lid slightly ajar to allow steam to escape, and let cook for 2 to 2½ hours. Check occasionally, adding broth or water if it begins to dry out, and reduce heat further if necessary.
  8. Check tenderness: The short ribs are ready when fork-tender and falling apart. If not tender after 2½ hours, continue simmering for an additional 30 minutes.
  9. Shred the meat: Remove and discard the bay leaves and herb bundle. Using tongs or two forks, shred the meat directly in the pot. For bone-in ribs, remove bones first and discard cartilage if preferred.
  10. Adjust seasoning and finish sauce: Taste and adjust seasoning with additional salt and pepper. Stir in the sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for 15-30 minutes until desired consistency is reached.
  11. Cook the pasta and serve: Prepare your chosen pasta according to package instructions. Serve the rich short rib ragu over the pasta, garnished with chopped parsley and freshly grated Parmigiano Reggiano.

Notes

  • If you prefer a thicker sauce, simmer the ragu uncovered in the final step longer to concentrate flavors and reduce liquid.
  • Using de-boned short ribs reduces cooking time and makes shredding easier, but bone-in can add deeper flavor.
  • Red wine adds depth, but can be omitted or substituted with additional broth if preferred.
  • For a gluten-free option, serve with gluten-free pasta or polenta instead of traditional wheat pasta.
  • Leftover ragu tastes even better the next day as flavors meld, and it freezes well for up to 3 months.

Nutrition

Keywords: short rib ragu, beef ragu, Italian ragu, slow-cooked beef, tagliatelle sauce, pappardelle ragu, braised short ribs, comfort food

Find it online: https://servedbynora.com/short-rib-ragu-recipe/