I absolutely love this Beef Short Rib Ragu Recipe because it transforms humble ingredients into something truly decadent and comforting. When I first tried this, I was amazed at how the beef became so tender it practically melts in your mouth, soaking up all the rich, herby flavors of the sauce. It’s the kind of dish that works beautifully for a cozy weekend dinner or when you want to impress friends without feeling overwhelmed in the kitchen.
You’ll find that this Beef Short Rib Ragu Recipe is wonderfully versatile too — perfect spooned over pasta, creamy polenta, or even mashed potatoes for a satisfying meal. Plus, making it in one pot means less cleanup, which is always a bonus. It’s a recipe that rewards your time with deep flavors and comforting textures that everyone will rave about.
Why You’ll Love This Recipe
- Deep, Rich Flavors: Slow-simmered short ribs melt into the sauce, creating layers of savory goodness.
- One-Pot Ease: Minimal cleanup with everything cooking together in one Dutch oven or heavy pot.
- Flexible Serving Options: Try it over pasta, polenta, or mashed potatoes—all delicious!
- Make-Ahead Friendly: It freezes beautifully, perfect for meal prepping or busy nights.
Ingredients You’ll Need
These ingredients come together in just the right way to develop that signature hearty, savory ragu everyone loves. When you shop, look for good quality short ribs (bone-in or boneless work) and fresh herbs—you’ll taste the difference.
- Beef short ribs: English cut is ideal for rich flavor and tender meat after slow cooking.
- Olive oil: Use a good quality one for searing and flavor base.
- Carrots: Adds natural sweetness and depth to the sauce.
- Yellow onion: Classic aromatic to build the flavor foundation.
- Celery: Gives that subtle earthiness and texture.
- Garlic: Essential for that pungent kick.
- Tomato paste: Intensifies tomato flavor and thickens the sauce.
- Dry red wine: A bold choice adds acidity and complexity.
- Fresh rosemary, sage, and thyme: Binder bouquet for fragrant herbal notes.
- Bay leaves: Classic seasoning that deepens the broth’s flavor.
- Parmesan rinds: A secret umami booster for richness.
- Crushed tomatoes: Provides tomato base with texture.
- Low-sodium beef broth/stock: Adds moisture and savory foundation.
- Kosher salt and black pepper: To season and enhance all flavors.
Variations
I love to tweak this Beef Short Rib Ragu Recipe depending on the season or my mood. It’s a forgiving recipe, and you can easily add your own twist, so don’t hesitate to customize it to your liking.
- Spicy Kick: I sometimes add a pinch of chili flakes while sautéing the veggies for a subtle heat that wakes up the sauce.
- Mushroom Boost: Adding finely diced mushrooms creates an extra earthy depth, which my family adores.
- Wine Swap: If you don’t have red wine, a splash of balsamic vinegar or Worcestershire sauce can add a nice tangy complexity.
- Make it Gluten-Free: Serve over gluten-free pasta or creamy polenta for a naturally gluten-free comfort meal.
How to Make Beef Short Rib Ragu Recipe
Step 1: Brown the Short Ribs to Build Flavor
Start by patting your short ribs dry—this is key to getting a beautiful brown crust. Generously season with kosher salt and pepper, then heat your olive oil in a heavy-bottom pot over medium-high heat. When the oil’s hot, brown the ribs in batches so they don’t steam, about 3-4 minutes per side. That rich crust adds so much flavor to your ragu, so don’t rush this step! After browning, set them aside on a plate and remove excess oil, leaving about 2 tablespoons in the pot.
Step 2: Build the Vegetable Base
Reduce the heat to medium and add your carrots, onion, celery, and garlic right into the same pot. Stir well with a wooden spoon and cook until everything softens and becomes fragrant—about 10 to 15 minutes. This slow softening releases their sweetness and creates the perfect foundation for your ragu.
Step 3: Add Tomato Paste and Deglaze with Wine
Stir in the tomato paste and cook for a couple of minutes until it darkens slightly—this step brings out the tomato’s natural sweetness. Next, crank the heat back up to medium-high and pour in your red wine slowly. Use your spoon to scrape up all those flavorful browned bits stuck to the bottom — that’s where the magic is. Let it cook down for about 5 minutes until most of the liquid is absorbed.
Step 4: Add Herbs, Tomatoes, Broth, and Beef
Tie your fresh rosemary, sage, and thyme sprigs into a bundle for easy removal later, and add them to the pot along with bay leaves and parmesan rinds. Toss in the crushed tomatoes and beef broth, then nestle the browned short ribs back into the mixture. Give it a stir, bring everything to a boil, then lower the heat to a gentle simmer. Cover and let it work its magic for about 3 hours—this slow cooking breaks down the meat until it falls off the bone beautifully.
Step 5: Shred and Finish Your Ragu
When your ribs are tender and easily pulled apart with forks, turn off the heat. Carefully remove the herb bundle, bay leaves, and parmesan rinds. Transfer the ribs to a cutting board and shred the meat, discarding any large chunks of fat or bone. Fold the shredded beef back into the sauce, stirring to combine all those rich flavors. At this point, your ragu is ready to serve or cool and store for later.
Pro Tips for Making Beef Short Rib Ragu Recipe
- Dry Your Meat Well: Patting short ribs dry ensures they caramelize instead of steam for that rich crust.
- Don’t Rush Browning: Taking your time here builds maximum flavor depth in your ragu.
- Use Fresh Herbs in a Bundle: It’s so much easier to retrieve the herbs after cooking, avoiding any stringy bits in your final sauce.
- Keep an Eye on Liquid Levels: If your ragu starts to get too thick or dry while simmering, add a splash of broth to keep it luscious.
How to Serve Beef Short Rib Ragu Recipe
Garnishes
I’m a huge fan of finishing this ragu with a generous sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh parsley. The cheese adds salty richness and parsley gives a fresh, bright contrast to the hearty sauce — I think these simple touches really elevate the dish.
Side Dishes
My go-to sides are either al dente pappardelle pasta or creamy mashed potatoes—both soak up the sauce beautifully. Sometimes, I choose a soft polenta or even buttery roasted root vegetables to balance the rich meatiness.
Creative Ways to Present
For special occasions, I love serving this ragu over delicate homemade fresh pasta and garnishing with edible flowers or microgreens for a restaurant-style touch. Another favorite is plating it in small bowls with polenta towers and a drizzle of extra virgin olive oil to impress guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
After cooling the ragu to room temperature, I store leftovers in airtight containers in the fridge—they keep well for up to 4 days. The flavors actually deepen after resting, so sometimes the leftovers taste even better than the first day.
Freezing
This Beef Short Rib Ragu Recipe is a freezer-friendly lifesaver. I portion it into freezer bags or containers, squeezing out as much air as possible, and it keeps great for up to 3 months. I discovered freezing it means I can grab a gourmet meal any day without the fuss!
Reheating
To reheat, I gently warm the ragu on the stovetop over low heat, stirring occasionally. If it thickened too much in the fridge or freezer, I add a splash of broth or water to loosen it up while heating so it stays saucy and luscious.
FAQs
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What cut of beef short ribs works best for this ragu?
English cut short ribs with the bone in deliver the richest flavor and best texture, but boneless short ribs also work well if you prefer easier shredding. Just make sure the meat is well-marbled for tenderness after the long cooking time.
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Can I make this recipe in a slow cooker instead of on the stovetop?
Absolutely! After browning the short ribs and softening the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. This hands-off method still yields a tender, flavorful ragu but with less active cooking time.
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What can I serve Beef Short Rib Ragu Recipe with if I don’t eat pasta?
It’s delicious over mashed potatoes, creamy polenta, or roasted vegetables. You could also use it as a hearty filling for stuffed peppers or even serve it over rice or smashed cauliflower for low-carb options.
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How do I thicken the sauce if it feels too thin?
Simmer the ragu uncovered for a bit longer to reduce excess liquid. Alternatively, you can mash some of the shredded meat into the sauce to help naturally thicken it without losing moisture or flavor.
Final Thoughts
This Beef Short Rib Ragu Recipe holds a special place in my kitchen because it’s the perfect blend of comfort and sophistication I can lean on anytime. Whether you’re cooking for family or a cozy night in, give this recipe a try—you’ll enjoy the rich aromas, tender meat, and that feel-good satisfaction of a home-cooked, slow-simmered masterpiece. Trust me, once you make it, it’ll become a go-to that you’ll want to share with everyone.
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Beef Short Rib Ragu Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Hearty and flavorful Beef Short Rib Ragu slow-simmered to perfection with fresh herbs, vegetables, and rich crushed tomatoes, perfect for serving over pasta or mashed potatoes.
Ingredients
Meat
- 4 pounds (1815 g) English cut beef short ribs or 3 pounds boneless short ribs
Vegetables
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 8 cloves garlic, finely minced
Pantry & Herbs
- 3 tablespoons olive oil
- 6 ounces (170 g) tomato paste
- 1 cup (237 ml) dry, bold red wine
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage leaves
- 12 sprigs fresh thyme
- 4 bay leaves
- 2 parmesan rinds
- 24 ounces (680 g) crushed tomatoes
- 3 cups (710 ml) low-sodium beef broth or stock
- Kosher salt and ground black pepper to season
Instructions
- Prep the Short Ribs: Pat dry the short ribs with paper towels and generously season all sides with kosher salt and black pepper to ensure flavorful crust development during searing.
- Sear the Short Ribs: Heat 3 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned short ribs, working in batches if necessary, and brown each side for 3-4 minutes until a crust forms. Remove and set aside, discarding excess oil except for 2 tablespoons.
- Sauté Vegetables: Lower heat to medium, then add diced carrots, onion, celery, and minced garlic to the pot. Stir frequently with a wooden spoon and cook until tender and softened, approximately 10-15 minutes.
- Add Tomato Paste: Stir in 6 ounces of tomato paste, coating the vegetables evenly. Cook for 2 minutes to deepen the flavor.
- Deglaze with Wine: Raise heat to medium-high and slowly pour in 1 cup of dry, bold red wine, scraping the bottom of the pot with the wooden spoon to lift browned bits. Cook for about 5 minutes until most liquid is absorbed and vegetables have soaked up the flavors.
- Add Herbs and Liquids: Tie fresh rosemary, sage, and thyme sprigs together with kitchen twine and add to the pot along with bay leaves, parmesan rinds, crushed tomatoes, and beef broth. Return the short ribs to the pot. Stir to combine.
- Simmer the Ragu: Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 3 hours or until the meat is tender and falling off the bone. Add additional broth in ½ cup increments if the sauce reduces too quickly.
- Finish the Ragu: Once the short ribs are tender, remove the herb bundle, bay leaves, and parmesan rinds using tongs. Transfer the short ribs to a cutting board, shred the meat with two forks, and return the shredded meat to the pot. Stir well to incorporate.
- Serve or Store: Use the ragu as a hearty sauce over pasta or mashed potatoes, or allow to cool and freeze for future meals.
Notes
- For best flavor, use a bold dry red wine such as Cabernet Sauvignon or Merlot.
- Simmer gently to prevent the sauce from burning or evaporating too fast.
- Removing excess oil after searing ensures the sauce is not greasy.
- Shredding the meat helps it absorb the rich sauce fully.
- This ragu freezes well and can be stored for up to 3 months.
Nutrition
- Serving Size: 1 cup (approximately 225 g)
- Calories: 450
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
