Short Rib Ragu Recipe

Short Rib Ragu is the culinary equivalent of a warm embrace—tender, slow-simmered beef short ribs melt into a rich tomato-and-wine sauce, creating the kind of deeply savory meal that begs for your favorite wide pasta. It’s luxurious comfort food, perfect for when you want to impress or simply need a bowl of something soul-soothing.

Ingredients You’ll Need

What I love most about this Short Rib Ragu is how every single ingredient brings something crucial—be it flavor, richness, or color. These humble fridge and pantry staples transform into something spectacular with a little slow cooking magic.

• Beef short ribs (2 lbs, de-boned and cut): The star ingredient—marbled and rich, they bring unmatched depth and tenderness to the ragu.
• Light olive oil (2 tbsp): Ideal for searing, giving the meat a golden crust and adding a luscious base to your sauce.
• Kosher salt & fresh cracked pepper: Essential for seasoning every layer, enhancing all the savory notes.
• White onion (1 cup, finely diced): Adds a subtle sweetness and forms the aromatic backbone of the sauce.
• Celery (½ cup, finely diced): Gives a gentle vegetal bite and classic Italian balance.
• Carrot (½ cup, finely diced): Brings natural sweetness and lovely undertones that enrich the ragu.
• Garlic (4 cloves, minced): No Italian sauce is complete without the aromatic punch of garlic!
• Tomato paste (2 tbsp): Delivers a concentrated tomato depth and helps the sauce cling beautifully to pasta.
• Red wine (1 cup): Offers acidity, fruity notes, and enhances the sauce’s complexity (don’t worry, the alcohol cooks off!).
• Broth (1 cup): Use beef or chicken to build body and richness as the ragu simmers.
• Crushed tomatoes (1¾ cups/14oz can): The saucy backbone—go for quality tomatoes for vibrant color and taste.
• Herb bundle (rosemary, thyme, parsley stems): Simmered whole, they slowly infuse the sauce—almost aromatherapy for your kitchen.
• Bay leaves (2): Adds a subtle, aromatic layer that marries all the flavors.
• Sherry or red wine vinegar (2 tbsp): A splash at the end brightens the ragu and balances the richness.
• Pasta (1 lb—tagliatelle or pappardelle): Wide ribbons are perfect for capturing the luscious meat sauce.
• Chopped parsley & parmigiano reggiano: These finishing touches add freshness, color, and a savory flourish.

Variations

Short Rib Ragu couldn’t be easier to customize—the base recipe is rich and classic, but there’s plenty of room for little personal twists. Don’t be afraid to get creative and make this ragu your own, whether that means switching up the wine or substituting pasta for polenta.

• Switch the Wine: Use a robust white wine for a slightly lighter, brighter sauce, or even skip the wine and use extra broth for an alcohol-free version.
• Slow Cooker/Instant Pot: After searing the meat and sautéing the aromatics, transfer everything to your slow cooker or pressure cooker for maximum ease and tenderness.
• Make it Gluten-Free: Swap in your favorite gluten-free pasta or serve the ragu over creamy polenta or mashed potatoes.
• Add Mushrooms: Stir in sautéed cremini or porcini with the vegetables for an earthy, even heartier flavor.

How to Make Short Rib Ragu

Step 1: Sear the Short Ribs

Start by seasoning your short ribs generously with kosher salt, then heat your oil in a large Dutch oven or braiser over medium-high heat. In small batches, brown the short rib cubes on all sides—don’t rush this part! The caramelized crust you develop now gives the finished ragu its signature depth. If your ribs release a good bit of fat, carefully pour off the excess, leaving just enough (about 2 tablespoons) for the next step.

Step 2: Build the Flavor Base

In the beautifully beefy pot, add your diced onion, celery, carrot, and minced garlic. Sauté everything together for 3–4 minutes, stirring often until the onions are translucent and your kitchen smells absolutely irresistible. Add the tomato paste, a generous pinch of kosher salt, and plenty of cracked pepper, cooking for another 2–3 minutes to coax out even more flavor.

Step 3: Deglaze & Simmer

Next, pour in the red wine to deglaze, scraping up all the delicious brown bits from the bottom of the pot—these are flavor gold! Let the wine simmer for a minute, then return the seared short ribs to the pot. Add the broth, crushed tomatoes, your bundle of herbs, and bay leaves. Bring the ragu to a gentle simmer, cover partially (letting steam escape), and cook for 2 to 2½ hours. Check periodically and add a splash of broth or water if it looks too dry.

Step 4: Shred & Finish

The magic happens when the short ribs yield to your fork and shred effortlessly. Remove the herb bundle and bay leaves, then shred the beef right in the pot. Stir in the sherry or red wine vinegar to wake up all those rich, lingering flavors, taste, and adjust the seasoning. If your ragu is a bit loose for your liking, let it simmer uncovered for 15–30 more minutes until thickened to perfection.

Step 5: Toss & Serve

While the ragu finishes, cook your pasta just until al dente. Toss ribbons of tagliatelle (or pappardelle) with generous ladles of Short Rib Ragu, then shower with fresh parsley and plenty of parmigiano reggiano. Get ready for pasta night to completely outshine any restaurant meal!

How to Serve Short Rib Ragu

Garnishes

This is a dish that loves a flourish! A shower of freshly grated parmigiano reggiano is essential—its nutty, salty notes accentuate the beefy richness, while chopped parsley provides freshness and a pop of green. For a little zing, grate some lemon zest over the top right before serving. You can also add a swirl of excellent olive oil or a crack of black pepper for extra depth.

Side Dishes

Short Rib Ragu is the hero, so I like to keep sides simple but hearty: think a crusty loaf of rustic bread for mopping every drop, a lightly dressed arugula salad, or buttery roasted broccolini. For extra indulgence, serve alongside creamy polenta or garlic mashed potatoes—pure comfort!

Creative Ways to Present

For a show-stopping dinner, nest tantalizing mounds of the ragu atop a spread of fresh pappardelle or in individual shallow bowls. For a cozier vibe, serve the ragu family-style in a big ceramic dish right at the table, with garnishes for everyone to sprinkle themselves. Leftover ragu makes a killer filling for baked rigatoni or even heaped on toasted ciabatta as a decadent open-faced sandwich.

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu keeps like a dream. Cool leftovers completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors only deepen overnight, making tomorrow’s pasta lunch even more delicious!

Freezing

This is one of those recipes that freezes beautifully. Portion cooled ragu into freezer-safe bags or containers—just remember to leave a little headspace for expansion. Freeze for up to 3 months, and thaw overnight in the fridge before reheating.

Reheating

Gently rewarm your Short Rib Ragu on the stovetop over low heat, adding a splash of broth or water to loosen if needed. Stir occasionally and heat until bubbly and steamy, then toss with fresh pasta for a dinner that’s even better than the first time around.

FAQs

Final Thoughts

If there ever was a dish to spoil yourself and the people you love, it’s Short Rib Ragu—every bite is pure, slow-cooked luxury. Try it for your next cozy dinner or special occasion, and I guarantee it’ll become a new tradition at your table. Enjoy every saucy, fork-tender mouthful!

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