Short Rib Ragu Recipe

If you love a cozy, deeply flavorful pasta dish, this Short Rib Ragu will completely steal your heart (and maybe even your fork)! Tender beef short ribs simmer low and slow with aromatics and red wine, resulting in a rich, melt-in-your-mouth sauce that you’ll want to twirl with every strand of silky pasta. It’s comforting, elegant, and truly the ultimate way to treat yourself and your loved ones around the table.

Ingredients You’ll Need

The beauty of Short Rib Ragu lies in its simplicity: each ingredient brings something essential, whether it’s depth of flavor, richness, or that classic Italian aroma. When you use quality ingredients, each one truly shines in every forkful.

• Beef short ribs: Choose well-marbled, de-boned ribs for the most succulent, tender meat in your ragu.
• Light olive oil: Adds rich, subtle flavor and helps you get those lovely browned bits on the beef; vegetable or avocado oil can work too.
• Kosher salt & fresh cracked pepper: Simple, but absolutely necessary for seasoning each layer perfectly.
• White onion, celery, & carrot: The aromatic trifecta (soffritto) that creates the backbone of flavor in your sauce.
• Garlic: Freshly minced garlic infuses the ragu with warmth and complexity.
• Tomato paste: Intensifies the sauce, bringing deep, concentrated tomato flavor.
• Red wine: Adds a subtle acidity and richness; choose a wine you enjoy drinking for best results.
• Beef or chicken broth: Lends moisture and depth; beef broth accentuates the richness, while chicken broth adds gentle savory notes.
• Crushed tomatoes: For that velvety, classic ragu texture and vibrant tomato color.
• Herb bundle (rosemary, thyme, parsley stems): Fresh herbs slowly steep, infusing the sauce with garden flavors.
• Bay leaves: Add a subtle layer of herbal earthiness, making the sauce taste even more complete.
• Sherry or red wine vinegar: A splash at the end brightens the sauce and balances the richness.
• Pasta (tagliatelle or pappardelle): Wide, sturdy noodles are perfect for soaking up all that glorious ragu.
• Chopped parsley & grated parmigiano reggiano: For a finishing touch of freshness and salty nuttiness.

Variations

Don’t be afraid to make this Short Rib Ragu your own! It’s endlessly adaptable, so you can play with ingredients and flavors to fit your pantry, your mood, or any dietary needs.

• Bone-in short ribs: You can use bone-in ribs for added flavor—just shred and discard bones and cartilage before serving.
• Vegetable additions: Try tossing in diced mushrooms or chopped fennel for a twist on the classic flavor base.
• Red wine swap: Use a splash of dry white wine or omit wine altogether for a lighter spin.
• Pasta pairings: While tagliatelle and pappardelle are classic, rigatoni, gnocchi, or even creamy polenta make incredible partners.
• Slow cooker or Instant Pot: You can braise the ragu in a slow cooker or pressure cooker for convenience—just adjust cooking times as needed.

How to Make Short Rib Ragu

Step 1: Sear the Beef Short Ribs

Start by seasoning your short ribs generously with kosher salt. Heat oil in a large Dutch oven or braiser over medium-high, then add the beef. Sear the cubes on all sides until beautifully browned—this is your chance to build deep, savory flavor, so don’t rush it (do this in batches if needed to avoid steaming the meat). Transfer seared beef to a plate and pour off excess fat, leaving behind about two tablespoons.

Step 2: Sauté the Aromatics

Add onion, celery, carrot, and garlic to the same pot and sauté over medium-high heat for about 3-4 minutes. You want the onions and veggies to soften and begin releasing all those irresistible Italian aromas. Sprinkle in tomato paste, kosher salt, and cracked pepper, then sauté for another 2-3 minutes until everything is sweet and golden.

Step 3: Deglaze and Build the Sauce

Pour in the red wine to deglaze the pot, scraping up all those glorious browned bits from the bottom—they’re flavor gold! Let it simmer for a couple of minutes so the alcohol evaporates and the wine reduces slightly.

Step 4: Simmer with Tomatoes, Broth, and Herbs

Return the seared short ribs (and any of their juices) to the pot. Add the broth and crushed tomatoes, then nestle in your bouquet of fresh herbs and bay leaves. Bring everything to a gentle simmer, cover loosely, and let the ragu cook for 2 to 2½ hours. Peek in occasionally—if things look dry, add a splash of broth or water and turn down the heat if needed.

Step 5: Finish and Shred the Beef

The ragu is ready when the short ribs are meltingly tender and shred easily with a fork. Remove and discard the bay leaves and herb bundle. Shred the meat directly in the pot (pull out bones and any unwanted cartilage if using bone-in ribs). Stir in the vinegar, taste, and adjust salt or pepper. If the sauce feels too thin, continue simmering uncovered until thickened to your liking.

Step 6: Toss with Pasta and Serve

While the ragu finishes, boil your favorite tagliatelle or pappardelle until al dente. Spoon the Short Rib Ragu over the pasta, toss gently, and serve hot, showered with grated parmigiano reggiano and a sprinkle of fresh parsley. You’ve officially made pasta night magical!

How to Serve Short Rib Ragu

Garnishes

The magic is in the details! A finishing shower of grated Parmigiano Reggiano lets the ragu’s richness shine, while a sprinkle of chopped fresh parsley adds freshness and color. For a little extra flair, try a drizzle of good olive oil or even crunchy homemade breadcrumbs for texture.

Side Dishes

This Short Rib Ragu loves simple sides that don’t compete with its bold flavor—a crisp green salad with lemony vinaigrette or roasted broccolini balances the richness beautifully. Crusty Italian bread is a must to mop up every drop of sauce!

Creative Ways to Present

For a showstopping dinner, twirl the saucy pasta into little nests on a platter, top each with a generous spoonful of ragu, and finish with a touch of fresh herbs. You can also spoon the ragu over creamy polenta, use it in lasagna layers, or serve it as sliders for a modern twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Short Rib Ragu in an airtight container in the fridge for up to four days. The flavors deepen overnight, so it’s even more crave-worthy the next day.

Freezing

This ragu freezes beautifully! Cool completely, then portion it into freezer-safe containers. It’ll keep happily for up to three months. Thaw slowly in the fridge before reheating for best texture and flavor.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen if needed. If serving with fresh pasta, cook the pasta just before serving and warm the ragu separately for the best results.

FAQs

Final Thoughts

There’s nothing quite like the moment you dig into a plate of homemade Short Rib Ragu—the aroma, the tenderness of the beef, and the soul-warming sauce just say “welcome home.” If you’re craving comfort with a dash of Italian romance, this recipe is a must-try. Gather some loved ones and treat everyone to a pasta night they’ll never forget!

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