Short Rib Ragu Recipe
If you’re searching for a dish that brings people together and makes your whole kitchen smell irresistible, look no further than Short Rib Ragu. This hearty, slow-simmered sauce wraps tender beef, aromatic vegetables, rich tomato, and deep red wine flavors around strands of silky pasta. The result is a gorgeously rustic meal with both comforting warmth and a luxurious touch, perfect for a cozy weekend or an impressive dinner party centerpiece.
Ingredients You’ll Need
What makes Short Rib Ragu truly shine is how each carefully chosen ingredient helps build irresistible layers of flavor and texture. Even better, it’s all pretty simple! Here’s what you’ll need and why each addition matters:
- Beef short ribs (2 lbs, deboned, 2-inch cubes): These bring the incredible richness and melting tenderness only slow-cooked beef can offer.
- Light olive oil (2 tbsp): The perfect base for searing and sautéing, giving depth without overpowering the other flavors.
- Kosher salt: Essential for seasoning at multiple steps to bring out every flavor in the pot.
- White onion (1 cup, finely diced): For a mild sweetness and base aromatics.
- Celery (1/2 cup, finely diced): Adds a subtle herbal note and classic Italian base to the soffritto.
- Carrot (1/2 cup, finely diced): Lends color and a gentle, earthy sweetness to balance acidity.
- Garlic cloves (4, finely minced): For deep, mellow savoriness that weaves through every bite.
- Tomato paste (2 tbsp): Intensifies the ragu’s tomato flavor and helps caramelize everything.
- Red wine (1 cup): Provides robustness and a little edge—you’ll taste the difference!
- Broth (1 cup; beef or chicken): Forms the savory backbone of the sauce.
- Crushed tomatoes (1 3/4 cup, 14oz can): Brings body, tang, and the classic color.
- Herb bundle (rosemary, thyme, parsley stems): Infuses the ragu with complex, garden-fresh notes.
- Bay leaves (2): Subtle but vital for an undercurrent of aromatic depth.
- Sherry or red wine vinegar (2 tbsp): Brightens and balances the sauce at the finish.
- Kosher salt & fresh cracked pepper to taste: Keeps flavors lively and well-rounded.
- Pasta (1 lb; tagliatelle or pappardelle): Wide noodles hug that luscious ragu perfectly.
- Chopped parsley and grated parmigiano reggiano: For that final pop of freshness and salty richness on top.
How to Make Short Rib Ragu
Step 1: Season and Sear the Short Ribs
Start by generously seasoning your cubed beef short ribs all over with kosher salt. This first step is essential for building flavor right from the beginning. Heat the olive oil in a large Dutch oven or braiser over medium-high, then work in batches if needed to sear the short ribs evenly on all sides. Take your time here—the golden crust you develop means even deeper flavor in every forkful of Short Rib Ragu. If the ribs release too much fat, spoon off excess, leaving about two tablespoons in the pot.
Step 2: Build the Aromatic Base
In the same pot, toss in your diced onion, celery, carrot, and minced garlic. Sauté them on medium-high for 3–4 minutes until everything softens and your kitchen starts to smell absolutely magical. The browned bits on the bottom from the seared ribs will soak into these vegetables, setting a rich, savory foundation for your sauce.
Step 3: Tomato Paste and Seasoning
Add the tomato paste along with a teaspoon of kosher salt and about half a teaspoon of freshly cracked black pepper. Sauté for another 2–3 minutes to let the tomato paste caramelize slightly—this brings out its sweetness and adds deeper color to your Short Rib Ragu.
Step 4: Deglaze with Red Wine
It’s time for a little drama! Pour in the red wine and use a sturdy spoon to scrape up every last bit of goodness stuck to the bottom of the pot. Let the wine simmer briefly to cook off some alcohol and infuse the base with those bold, nuanced flavors.
Step 5: Braising the Short Ribs
Return the seared short ribs to the pot, then add the broth and crushed tomatoes. Nestle in your herb bundle and bay leaves. Bring the whole thing to a gentle simmer, then place the lid on—but leave it slightly ajar so steam can escape and your sauce can develop a lush, concentrated flavor. Let it cook for 2 to 2 1/2 hours, checking occasionally to make sure it isn’t drying out. A splash of extra broth or water keeps things moving if needed.
Step 6: Shred and Finish the Ragu
Once your short ribs are fork tender and basically falling apart (don’t rush this—the wait is worth it!), remove the bay leaves and herb bundle. Shred the beef right in the pot using two forks (or tongs), discarding any bones or unwanted cartilage if present. Add sherry or red wine vinegar to finish—the acid wakes everything up. Taste, adjust seasoning, and let the sauce simmer a bit longer if it seems too loose for your liking.
Step 7: Cook Pasta and Combine
While your ragu simmers its final moments, cook your wide pasta in well-salted water according to package directions. Drain (reserving a little pasta water, just in case), then toss the pasta with a generous ladle of Short Rib Ragu right in the pot for that creamy, glossy finish.
Step 8: Serve and Savor
Plate your pasta generously, spoon more Short Rib Ragu over top, and shower the whole thing with fresh parsley and lots of grated parmigiano reggiano. The aroma alone is irresistible!
How to Serve Short Rib Ragu
Garnishes
A sprinkle of chopped parsley brightens every plate of Short Rib Ragu, while plenty of freshly grated parmigiano reggiano adds just the right salty, nutty finish. If you’re feeling extra, a drizzle of high-quality olive oil or even a few shaved curls of cheese can take things to another level. Serve with a crack of black pepper for the perfect bite.
Side Dishes
Short Rib Ragu is hearty on its own, but a simple salad with peppery greens and a lemony vinaigrette keeps things balanced. Warm, crusty bread is a must for sopping up that extra sauce, and a glass of assertive red wine doesn’t hurt either. If you want something cozy, roasted vegetables or polenta are also lovely companions.
Creative Ways to Present
For something memorable, serve Short Rib Ragu over creamy polenta instead of pasta, or spoon it onto soft, cheesy risotto. Try it as a decadent filling for baked stuffed shells, or layered with pasta for a ragu lasagna. Leftovers also make incredible sandwiches on toasted ciabatta with melty cheese!
Make Ahead and Storage
Storing Leftovers
Short Rib Ragu actually gets even more flavorful after a night in the fridge. Store any leftover ragu and cooked pasta separately in airtight containers for up to 4 days. This keeps the pasta from getting soggy and makes it easy to reheat just what you need.
Freezing
Short Rib Ragu is a freezer’s best friend! Let the sauce cool completely, then portion into freezer-safe containers (leave some extra space for expansion). Freeze for up to three months. When craving strikes, just thaw overnight in the fridge or gently on the stove.
Reheating
Warm the ragu gently on the stove over medium-low heat, adding a splash of broth or water if it’s thicker than you like. For pasta, reheat separately in simmering water for just 30 seconds, or microwave in short bursts with a bit of ragu stirred in to keep things saucy.
FAQs
Can I use bone-in short ribs for Short Rib Ragu?
Absolutely! Bone-in short ribs add even more flavor and richness to the ragu. Just be sure to remove the bones and any cartilage before shredding the meat and adding it back to the sauce.
What can I use if I don’t have red wine?
If you’re out of red wine, beef broth or even a splash of balsamic vinegar with extra broth will work. The wine adds depth, but your Short Rib Ragu will still be delicious without it.
Can I make Short Rib Ragu ahead of time?
Yes, this is actually the perfect make-ahead meal. The flavors deepen as it sits, and it reheats beautifully for stress-free entertaining or busy weeknights.
What pasta shape is best with Short Rib Ragu?
Wide ribbons like tagliatelle or pappardelle are classic, but rigatoni or even creamy polenta can soak up that savory sauce perfectly. Choose your favorite or try something new each time.
Is there a way to make Short Rib Ragu in a slow cooker?
Definitely! Sear the meat and build your base on the stove, then transfer everything to a slow cooker and let it braise on low for 6–8 hours. The result is just as rich and satisfying, with hardly any hands-on time.
Final Thoughts
Rich, hearty, and totally unforgettable, Short Rib Ragu is a dish you’ll crave again and again. Don’t be surprised if friends and family beg for seconds—or the recipe! Pour yourself a glass of wine, put on your favorite music, and turn an ordinary night into something special with this incredible dish.
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Short Rib Ragu Recipe
- Total Time: 2 hours 50 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
This Short Rib Ragu recipe is a rich and hearty dish perfect for a comforting meal. Tender beef short ribs simmered in a flavorful sauce, served over pasta and topped with Parmigiano Reggiano – a true Italian classic.
Ingredients
For the Short Ribs:
- 2 lbs Beef short ribs (De-boned, cut into 2″ (5cm) cubes)
- 2 tbsp Light olive oil (or use vegetable or avocado oil)
- Kosher salt
For the Sauce:
- 1 cup White onion (Finely diced)
- ½ cup Celery (Finely diced)
- ½ cup Carrot (Finely diced)
- 4 Garlic cloves (Finely minced)
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth (Beef or chicken)
- 1 ¾ cup Crushed tomatoes (14oz can)
- Herb Bundle (Rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
For Serving:
- 1 lbs Pasta (Tagliatelle or pappardelle)
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season Short Ribs: Season short ribs with kosher salt on all sides.
- Sear Short Ribs: In a large braiser or Dutch oven, sear short ribs on all sides. Transfer to a plate.
- Saute Vegetables: Saute onion, celery, carrot, and garlic until softened.
- Add Flavor: Stir in tomato paste, salt, and pepper. Cook briefly.
- Deglaze: Deglaze with red wine, scraping up browned bits.
- Add Ingredients: Return short ribs to the pot with broth and crushed tomatoes. Add herbs.
- Simmer: Cover and simmer for 2 to 2 1/2 hours, checking occasionally.
- Shred Ribs: Remove bones if needed and shred meat. Adjust seasoning.
- Finish: Add vinegar, simmer to desired consistency, and serve over cooked pasta with garnishes.
Notes
- For a deeper flavor, you can sear the short ribs in the oven before adding them to the pot.
- Adjust the cooking time based on the tenderness of the meat.
- Leftover ragu can be frozen for future meals.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 650
- Sugar: 5g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Short Rib Ragu, Beef Short Ribs, Pasta Recipe, Italian Cuisine
