Short Rib Ragu Recipe
If you’re looking for the ultimate comfort dish to impress yourself and anyone lucky enough to snag a seat at your table, Short Rib Ragu is the answer. Rich, hearty, and brimming with slow-simmered flavor, this Italian-inspired ragu turns humble ingredients and a good cut of beef into a luxurious, savory masterpiece. The fork-tender beef melds with aromatic vegetables and a deep, tomato-rich sauce that begs to be layered over ribbons of fresh pasta. If you’ve never made Short Rib Ragu at home, get ready—this recipe will win you over with every bite.
Ingredients You’ll Need
The beauty of Short Rib Ragu is how a handful of straightforward ingredients can yield such complex, soul-satisfying flavors. Each element plays a crucial role: from the rich beef and red wine to the supporting players of vegetables and herbs. Here’s what you’ll need (plus some tips along the way):
- Beef short ribs: Cut into hearty 2-inch chunks, these add luscious, melt-in-your-mouth texture that makes this ragu unforgettable.
- Light olive oil (or vegetable/avocado oil): Essential for searing and building flavor in the early stages—pick a neutral oil if you prefer.
- Kosher salt: Brings out the best in your beef and veggies, helping every ingredient shine.
- White onion: Finely diced for their savory-sweet base flavor—don’t rush this step!
- Celery: Adds lovely aromatic notes and structure to the sauce.
- Carrot: Brings a subtle sweetness that rounds out the sharpness of the tomatoes and wine.
- Garlic cloves: Four is perfect for rich, bold flavor; mince finely for the best distribution throughout the sauce.
- Tomato paste: Just a couple tablespoons deepen the sauce’s umami and color.
- Red wine: Choose a dry red you’d actually drink, as it’ll provide depth and richness to the finished ragu.
- Broth (beef or chicken): Adds body and helps the short ribs tenderize—use what’s on hand.
- Crushed tomatoes: One 14-ounce can is ideal for a rich, luxurious sauce.
- Herb bundle (rosemary, thyme, parsley stems): Tie together for easy removal after simmering; these fresh herbs are aromatic magic.
- Bay leaves: Just two provide a subtle backbone of earthy flavor.
- Sherry or red wine vinegar: Just a splash brightens the finished sauce and balances its richness.
- Kosher salt and fresh cracked pepper to taste: Finish the seasoning right before serving for perfect balance.
- Pasta (Tagliatelle or pappardelle): Broad, flat noodles are ideal for holding onto every drop of ragu.
- Chopped parsley and grated Parmigiano Reggiano for garnish: Adds fresh, vibrant flavor and a hint of sharpness to finish the dish beautifully.
How to Make Short Rib Ragu
Step 1: Season & Sear the Short Ribs
Pat your short rib pieces dry using a paper towel, then season generously with kosher salt on all sides. Heat your braiser or Dutch oven over medium-high, swirl in the oil, and once it’s shimmering, sear the beef in batches. The goal is to deeply brown every side—think golden and crusty, not just gray. Don’t rush! Searing is where much of Short Rib Ragu’s foundational flavor happens. Stand back and enjoy the sizzle.
Step 2: Sauté the Aromatics
Once your beef is beautifully browned, transfer it to a plate. If your pot has a lot of grease, carefully spoon most of it out, leaving just about two tablespoons behind. Add your diced onion, celery, carrot, and garlic right into the same pot. Sauté everything over medium heat for three to four minutes—you’re looking for the onion to soften and the veggies to start smelling sweet and irresistible.
Step 3: Build the Tomato Base
Scoop in the tomato paste. Sprinkle in a teaspoon of kosher salt and half a teaspoon of fresh cracked pepper. Stir and sauté this mixture for two to three minutes until the paste darkens slightly—it should cling to the veggies and almost caramelize on the bottom of the pot. This deepens the flavor and gives the sauce a gorgeous color.
Step 4: Deglaze with Red Wine
Pour in that lovely cup of red wine. As you do, use a wooden spoon to gently scrape up the caramelized bits from the bottom and sides—the fond is packed with savory goodness. Allow the wine to simmer for a minute or two, reducing just slightly and mellowing out any sharpness.
Step 5: Simmer the Short Rib Ragu
Now, return the seared short ribs (and any juices on the plate) to the pot. Add the broth and crushed tomatoes, stirring gently to combine. Tuck in your herb bundle and the bay leaves. Bring everything up to a gentle simmer, then cover with the lid slightly ajar. Let your Short Rib Ragu simmer over low heat for two to two-and-a-half hours, checking occasionally. If the sauce looks too thick, add a splash of broth or water. The meat should be fork tender and want to fall apart.
Step 6: Finishing Touches
When the beef pulls apart easily, remove the bay leaves and herb bundle. Shred the beef directly in the sauce using tongs or forks (watch for any cartilage or bones if you used bone-in ribs). Stir in the vinegar and taste for seasoning. If the sauce feels too loose, let it bubble gently with the lid off for another 15 to 30 minutes. This is the moment when all those robust flavors come together—the aroma will tell you everything you need to know!
Step 7: Serve with Pasta
While the ragu is finishing, cook your pasta according to the package instructions. Toss the noodles with the sauce or serve it heaped generously over the top. Finish with a plentiful shower of grated Parmigiano Reggiano and scatter of chopped parsley. Your Short Rib Ragu feast is ready to devour.
How to Serve Short Rib Ragu
Garnishes
The finishing touches matter! A handful of freshly chopped parsley lends brightness, while Parmigiano Reggiano adds a nutty, salty finish. For an extra-special touch, drizzle with the best olive oil you have, or sprinkle over a few chili flakes for gentle heat. The garnish should always amplify the cozy richness of your Short Rib Ragu.
Side Dishes
While Short Rib Ragu and pasta are a satisfying meal on their own, you can round out the experience with garlic bread for mopping up sauce, or a crisp green salad tossed with a sharp vinaigrette to balance the ragu’s richness. Roasted vegetables or polenta are also excellent companions, soaking up any extra saucy goodness.
Creative Ways to Present
Beyond classic pasta, try spooning your Short Rib Ragu over creamy polenta or even a buttery baked potato for a rustic twist. For entertaining, serve it family-style in a large platter, or use it as the luxurious filling in homemade lasagna. The sauce also pairs beautifully with gnocchi or even toasted, crusty bread for an Italian-inspired open-faced sandwich.
Make Ahead and Storage
Storing Leftovers
Short Rib Ragu actually tastes better the next day! Store cooled leftovers in an airtight container in the fridge for up to 4 days. The flavors meld and deepen, making it a dream for quick weeknight dinners.
Freezing
This ragu freezes like a champ. Let it cool completely, then portion into freezer-safe containers (leaving some space for expansion). It will keep well for 2-3 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat your Short Rib Ragu gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. If you’re in a rush, microwave in short bursts, stirring between each, until piping hot. Don’t forget to freshen up with new parsley and cheese before serving again!
FAQs
Can I make Short Rib Ragu in advance for a dinner party?
Absolutely! In fact, making it a day ahead lets all the flavors develop even further. Just reheat gently before serving, and your guests will never know it wasn’t made that very day.
Is there a non-alcoholic substitute for red wine?
Yes, you can swap the wine for extra beef or chicken broth with a splash of balsamic or red wine vinegar for acidity. The ragu will still have plenty of depth and character.
Can I use bone-in short ribs?
Definitely! Bone-in short ribs can add even more flavor. Just remember to remove the bones and any cartilage before shredding the beef back into the sauce.
What’s the best pasta shape for serving Short Rib Ragu?
Tagliatelle and pappardelle are both classic choices because their wide noodles cradle the hearty sauce. But any substantial pasta will do—try rigatoni, bucatini, or even homemade gnocchi for variety.
My sauce is too thin—what should I do?
If your Short Rib Ragu seems watery, simply let it simmer uncovered for an extra 15-30 minutes. The sauce will reduce and thicken, concentrating all those delicious flavors.
Final Thoughts
There’s something truly special about making Short Rib Ragu from scratch—the slow simmer fills your kitchen with irresistible aromas, and each bite tells the story of patience and good ingredients. I hope you’ll give this richly comforting ragu a try; it’s a dish that feels like a hug and tastes even better shared.
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Short Rib Ragu Recipe
- Total Time: 3 hours
- Yield: 6 servings 1x
- Diet: None
Description
A comforting and hearty Short Rib Ragu recipe that is perfect for a cozy family dinner or special gathering. Tender beef short ribs are braised in a rich tomato-based sauce until they are fall-apart tender, then served over pasta with a sprinkle of Parmigiano Reggiano and fresh parsley.
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 Ragu:
- 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
- 1 lbs Pasta (Tagliatelle or pappardelle)
- Chopped parsley and grated parmigiano reggiano for garnish
Instructions
- Season short ribs: Rub short ribs with kosher salt on all sides.
- Sear the short ribs: In a large braiser or Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides. Transfer to a plate.
- Saute vegetables: In the same pot, saute onion, celery, carrot, and garlic until onion softens.
- Add flavor: Stir in tomato paste, salt, and pepper. Cook for a few minutes.
- Deglaze: Pour in red wine to deglaze the pot.
- Braise: Return short ribs to the pot along with broth and crushed tomatoes. Add herb bundle and bay leaves. Simmer covered for 2-2 1/2 hours.
- Shred the meat: Remove herb bundle and bay leaves. Shred the meat using forks.
- Adjust seasoning: Taste and adjust seasoning, then add vinegar. Simmer to desired consistency.
- Serve: Serve the ragu over cooked pasta, garnished with parsley and Parmigiano Reggiano.
Notes
- For a deeper flavor, you can sear the short ribs in the oven before braising.
- This ragu tastes even better the next day as the flavors meld together.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 120mg
Keywords: Short Rib Ragu, Beef Ragu, Pasta, Italian Recipe
