Short Rib Ragu Recipe

If you’re looking to transform a cozy night in or impress your friends with rustic Italian flavors, this Short Rib Ragu is exactly what you need. Imagine fork-tender, succulent beef melding into a rich, velvety sauce, with hints of red wine, aromatics, and fresh herbs swirling together in every bite. It’s hearty comfort food at its best, and one of those dishes everyone remembers long after the last bowl is scraped clean. Whether you’re simmering this on a lazy Sunday or making a big batch to delight your loved ones, Short Rib Ragu brings irresistible depth and soul to your dinner table.

Ingredients You’ll Need

The magic of Short Rib Ragu is in how a few simple, quality ingredients can produce flavor that’s anything but ordinary. Each element plays a role—adding savory layers, subtle sweetness, or a dash of brightness—to build a sauce that wraps your pasta in hug-like richness.

• Beef short ribs: Opt for boneless, cut into hefty 2-inch cubes for the most mouthwatering, fall-apart pieces after braising.
• Light olive oil: For searing the beef and starting your flavor base; you can also use avocado or vegetable oil if you prefer.
• Kosher salt: Essential for seasoning the beef and developing flavor throughout the sauce.
• White onion: Finely diced to meld into the sauce, offering subtle sweetness as it cooks down.
• Celery: Provides aromatic crunch and a fragrant, earthy balance to the richness of the beef.
• Carrot: Adds natural sweetness and helps round out the classic soffritto base.
• Garlic cloves: Minced finely to infuse the sauce with deep, savory undertones.
• Tomato paste: Brings concentrated tomato flavor and a gorgeous color to your ragu.
• Red wine: Use something good enough to drink; it gives the sauce depth, body, and a touch of acidity.
• Broth: Beef or chicken stock adds savory backbone to the sauce and supports the braising process.
• Crushed tomatoes: Form the base of the ragu’s sauce, offering freshness and rustic texture.
• Herb bundle: A handful of rosemary, thyme, and parsley stems tied together to infuse your sauce as it simmers.
• Bay leaves: Add subtle floral and herbal notes that bloom with slow cooking.
• Sherry or red wine vinegar: A splash at the end for brightness to lift the rich flavors.
• Kosher salt and fresh cracked pepper: To taste, for the perfect seasoned finish.
• Pasta (tagliatelle or pappardelle): Go for wide, hearty noodles so all that luscious ragu can cling to every bite.
• Chopped parsley and grated Parmigiano Reggiano: For a fresh, cheesy garnish that melts beautifully into the sauce.

How to Make Short Rib Ragu

Step 1: Season and Sear the Beef

Start by sprinkling your short rib cubes generously with kosher salt on every side—don’t be shy! This first layer of seasoning really matters. Heat a large Dutch oven or braiser over medium-high, drizzle in your oil, and sear the beef in batches. You want that gorgeous browned crust, so resist overcrowding the pot and give the meat space to sizzle. Once beautifully caramelized, move the short ribs to a plate and carefully drain off any extra grease, leaving just a couple tablespoons behind.

Step 2: Sauté the Aromatics

Now for the flavor foundation: toss in your diced onion, celery, carrot, and minced garlic. Sauté over medium-high until the onion turns soft and glossy, and everything smells absolutely amazing—about 3 to 4 minutes. This trifecta, known as soffritto, is a cornerstone of Italian cuisine, infusing the Short Rib Ragu with sweet, fragrant undertones right from the start.

Step 3: Build Layers with Tomato Paste and Seasonings

Next, stir in the tomato paste along with a teaspoon of kosher salt and half a teaspoon of pepper. Let it cook for a couple of minutes—this brief sauté intensifies the tomato flavors, giving your ragu stunning depth and a rich color that signals delicious things to come.

Step 4: Deglaze with Red Wine

Time to pour in that luscious red wine! As it hits the pot, use a wooden spoon to scrape up all the tasty browned bits from the bottom—the secret to a truly flavorful sauce. The wine will reduce as you stir, adding a velvety, complex base to your Short Rib Ragu.

Step 5: Simmer with Tomatoes, Broth, and Herbs

Return your seared short ribs to the pot. Add the broth and crushed tomatoes, then tuck in your herb bundle and drop in the bay leaves. Bring everything to a gentle simmer and partially cover the pot, letting some steam escape. Let the ragu bubble away for 2 to 2 1/2 hours. Peek occasionally; if the sauce is reducing too quickly, add a splash more broth or water. You want the beef meltingly tender by the end.

Step 6: Shred and Finish the Sauce

Once the short ribs are fork-tender and practically collapsing, fish out and discard the herb bundle and bay leaves. Use two forks (or tongs) to shred the meat right in the pot. The sauce will start to look dreamy and luxurious. Taste and check the seasoning, then add the vinegar for a pop of brightness. If you’d like your ragu a bit thicker, keep simmering until it’s exactly how you love it.

Step 7: Cook Pasta and Serve

Boil your noodles according to package instructions. Wide ribbons like pappardelle or tagliatelle are made for hugging thick, hearty sauce like this. Pile up a generous portion of pasta, ladle the Short Rib Ragu across the top, and shower everything with grated Parmigiano Reggiano and bright parsley. Dinner is served!

How to Serve Short Rib Ragu

Garnishes

The right finishing touches turn your Short Rib Ragu from wonderful to stunning. Fresh chopped parsley scatters a burst of color that pops against the deep, brick-red sauce, while freshly grated Parmigiano Reggiano melts easily over the ragu, giving each bite its signature salty silkiness. If you’re feeling extra indulgent, a drizzle of top-notch olive oil or a dusting of lemon zest adds extra flair.

Side Dishes

This ragu shines alongside Italian classics. Serve with a simple green salad, tossed in a perked-up lemon vinaigrette to contrast the richness. Warm, crusty bread—or, let’s be honest, a chewy slab of garlic bread—makes for the perfect vehicle to mop up every last spoonful of sauce. Roasted or steamed seasonal veggies round out the meal without stealing the spotlight.

Creative Ways to Present

Beyond pasta bowls, Short Rib Ragu is incredibly versatile! Try spooning it atop creamy polenta for a new comfort food twist, nestling it inside baked potatoes, or layering it into a lasagna for an unforgettable spin on tradition. If you’ve got leftovers, it’s fantastic served over toasted ciabatta or even folded into a rich, cheesy risotto.

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu truly gets better the next day, as flavors have time to meld and intensify. Once cooled, transfer leftovers to an airtight container and refrigerate. They’ll keep beautifully for up to four days, making weekday dinners utterly effortless.

Freezing

This ragu is a freezer superstar! Portion individual servings or a large batch into freezer-safe containers. It will stay delicious for up to three months. Defrost overnight in the fridge, and your future self will thank you when an instant comfort food craving strikes.

Reheating

To reheat, simply warm the ragu gently in a saucepan over low heat, adding a splash of broth or water if needed to loosen the sauce. If you’re in a hurry, the microwave works too—just use medium power and pause to stir occasionally, ensuring even heating without drying out the rich, saucy goodness.

FAQs

Can I make Short Rib Ragu in advance?

Absolutely! In fact, this dish improves after a day in the fridge, allowing the flavors to mingle and mellow. Prepare it a day ahead, chill overnight, and gently reheat for a truly unforgettable meal.

What’s the best cut of short rib for this recipe?

Boneless short ribs are your best bet for ease and melt-in-your-mouth tenderness, but if you only find bone-in, just remove and discard the bones after braising. Either way, be sure to cut the meat into chunky two-inch cubes so you get those irresistible shreds.

Can I use a slow cooker or Instant Pot for Short Rib Ragu?

Yes, you can easily adapt this recipe! For a slow cooker, follow the searing and sautéing steps, then transfer everything to your cooker and braise on low for 8 hours. For the Instant Pot, use the sauté function first, then cook on high pressure for about 45 minutes, followed by a natural release.

What type of wine should I use?

Choose a red wine you’d enjoy drinking—something dry and medium-bodied like Merlot, Cabernet, or Chianti works perfectly. It shouldn’t be too sweet, as the goal is rich, layered flavor.

Is there a gluten-free way to enjoy Short Rib Ragu?

Definitely! Serve the ragu over gluten-free pasta, polenta, spiralized veggies, or mashed potatoes for a comforting, gluten-free twist. The sauce itself contains no gluten, so everyone can dig in.

Final Thoughts

Give this Short Rib Ragu a try and you’ll see why it’s one of those recipes that quickly becomes legendary among friends and family. There’s just something magical that happens when humble ingredients, a little patience, and a lot of love come together in one pot. I hope it brings as much joy to your table as it has to mine!

Print