Quick and Easy Short Rib Ragu Recipe

If you love cozy Italian comfort food that hugs you from the inside out, you’re in for a treat with this Quick and Easy Short Rib Ragu Recipe. Imagine ultra-tender beef short ribs, slow-simmered in a rich, aromatic sauce until they practically melt into a velvety ragu, perfect for spooning over ribbons of pasta or a bed of creamy polenta. While this dish tastes like it came from a Nonna’s kitchen after all day in the pot, most of the cooking time is hands-off, making it a dream for both leisurely weekends and dinner parties. Each bite bursts with savory depth, herbal notes, and just enough tang to keep things bright—it’s a crowd-pleaser that never fails.

Ingredients You’ll Need

The beauty of a stellar ragu lies in simple but carefully chosen ingredients. Each component in this Quick and Easy Short Rib Ragu Recipe does heavy lifting for flavor, texture, and color, coming together in irresistible harmony. Here’s what you’ll need and why.

• Beef short ribs: Generously marbled beef ensures melting tenderness and a luxurious mouthfeel in the finished sauce.
• Light olive oil: For browning the meat and sautéing your aromatics, use this for its mellow flavor and high smoke point.
• Kosher salt: Essential for seasoning in layers and drawing out big flavors from both meat and veggies.
• White onion: Diced finely for sweetness and subtle background flavor in your ragu base.
• Celery: Offers an earthy, aromatic depth that gets sweeter as it cooks down.
• Carrot: Adds a subtle natural sweetness and a beautiful orange hue.
• Garlic cloves: Freshly minced for a punch of savory complexity and warm aroma.
• Tomato paste: Intensifies the sauce with concentrated umami and a luxurious color.
• Red wine: Brings acidity and depth, helping to tenderize the beef and amplify all the flavors.
• Broth (beef or chicken): Adds body and moisture—go with beef for richness, chicken for something lighter.
• Crushed tomatoes: Use a good canned variety for balanced acidity and heartiness.
• Herb Bundle (rosemary, thyme, parsley stems): Imparts alluring herbal notes as the ragu simmers away.
• Bay leaves: For haunting, subtle hints of spice and woodland aroma.
• Sherry or red wine vinegar: A splash at the end brightens and balances the sauce.
• Kosher salt and fresh cracked pepper: To taste for that final flavor adjustment.
• Pasta (tagliatelle or pappardelle): Wide, sturdy ribbons are ideal for catching every strand of ragu.
• Chopped parsley and grated Parmigiano Reggiano: Freshens, finishes, and adds a gorgeous shower of color and savor to each plate.

How to Make Quick and Easy Short Rib Ragu Recipe

Step 1: Season and Sear the Short Ribs

Generously season your beef short rib cubes with kosher salt on every side. Heat your braiser or Dutch oven over medium-high and pour in the olive oil. Add the short ribs, working in batches to avoid overcrowding, and sear until all sides are deep brown and develop a crust. Don’t rush—this step builds the foundational flavor you want in a true Quick and Easy Short Rib Ragu Recipe. Transfer the seared meat to a plate, and if there’s too much fat in your pot, carefully remove all but about two tablespoons.

Step 2: Sauté the Aromatics

To those glorious pan drippings, add the diced onion, celery, carrot, and garlic. Sauté over medium-high heat, stirring often, until the onion goes translucent and soft, and the veggies smell sweet and inviting—around 3 to 4 minutes. This is classic Italian soffritto, the secret to a sweet, robust base.

Step 3: Stir in Tomato Paste and Build Flavor

Add your tomato paste, a pinch of kosher salt, and fresh cracked pepper. Sauté for another 2 to 3 minutes. You’ll notice the tomato paste darkens slightly and starts to caramelize, concentrating the sauce and lending gorgeous umami depth.

Step 4: Deglaze with Red Wine

Pour in your red wine and use a wooden spoon to scrape up all the browned, flavorful bits sticking to the bottom of the pot. This is pure gold! As the wine reduces a bit, it’ll pick up all those fond notes and give your Quick and Easy Short Rib Ragu Recipe its signature depth.

Step 5: Simmer with Tomatoes, Broth, and Herbs

Return your browned short ribs to the pot. Stir in the broth and the crushed tomatoes, then tuck in your herb bundle and bay leaves. Bring everything to a gentle simmer. Partially cover the pot, leaving the lid slightly askew so steam can escape and the sauce thickens. Let it burble away for 2 to 2 1/2 hours, checking occasionally to ensure it isn’t drying out—add a splash of broth or water if needed. The slow, steady simmer transforms the beef until it easily yields to a fork and develops a deep, luxurious flavor.

Step 6: Shred the Meat

Once the short ribs are fork-tender, fish out the herb bundle and bay leaves to discard. Use tongs or two forks to shred the meat directly in the pot. If you used bone-in ribs, remove and discard the bones and any unappetizing cartilage. The beef should easily mingle into the thickened sauce.

Step 7: Finish and Adjust

Taste the sauce and adjust seasoning with extra salt and pepper as needed. Stir in your splash of vinegar for a pop of brightness—it lifts all those deep flavors. If the ragu feels too thin, simmer a bit longer until it reaches that perfect, clingy consistency.

Step 8: Cook Your Pasta and Serve

Finally, cook your pasta in salted water until just al dente. Drain, then toss it with the hot ragu, or spoon the ragu over the plated pasta. Finish with a generous snowfall of grated Parmigiano Reggiano and a sprinkle of fresh parsley for a show-stopping Quick and Easy Short Rib Ragu Recipe.

How to Serve Quick and Easy Short Rib Ragu Recipe

Garnishes

Nothing finishes this ragu like a scattering of vibrant chopped parsley and a generous flutter of freshly grated Parmigiano Reggiano. These toppings add freshness, a salty edge, and vibrant color that makes each plate look as good as it tastes.

Side Dishes

For a classic Italian meal, serve your Quick and Easy Short Rib Ragu Recipe with a crisp green salad dressed simply, some garlic bread for mopping up sauce, or creamy polenta for total comfort. Roasted vegetables or a sautéed mix of greens also bring beautiful balance alongside the ragu’s richness.

Creative Ways to Present

Try heaping the ragu over soft polenta, layering it in lasagna, spooning it atop fluffy mashed potatoes, or using it to stuff homemade ravioli. For a playful twist, serve with smaller pasta shapes or even as a luxurious topping for crusty toasted bread at your next tapas night.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Quick and Easy Short Rib Ragu Recipe to an airtight container as soon as it cools to room temperature. It will keep beautifully in the fridge for up to 4 days, and honestly, the flavors only get deeper and richer as they meld overnight.

Freezing

This ragu is a freezer champion! Portion cooled ragu into sturdy containers or freezer bags, squeezing out air before sealing. It’ll keep in the freezer for up to 3 months. To serve, thaw overnight in the fridge for best texture and flavor.

Reheating

Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce. Warm just until heated through—boiling isn’t necessary and may toughen the beef. Microwaving also works for small portions, stirring every minute or so for even heating.

FAQs

Can I use bone-in short ribs instead of boneless?

Absolutely! Bone-in short ribs will add even more flavor to your Quick and Easy Short Rib Ragu Recipe. Just allow a little extra time for shredding and be sure to remove the bones before serving.

What’s the best pasta for this ragu?

Hearty, wide noodles like tagliatelle or pappardelle are perfect for capturing the rich sauce. However, it also pairs wonderfully with tube shapes like rigatoni or even pillowy gnocchi depending on what you love.

Can I make this in advance?

Definitely! This is a fantastic make-ahead dish. Prepare the ragu a day or two before serving—the flavors only get better with time. Reheat gently and toss with freshly cooked pasta at the last minute.

Is there an alcohol-free version?

If you prefer to skip the wine, simply swap in extra broth and a dash more vinegar for brightness. It’ll still be deeply flavorful, though the wine does add a certain complexity to the classic dish.

Can I use a slow cooker or Instant Pot?

Yes! Sear the meat and sauté veggies as directed, then transfer everything to your slow cooker or Instant Pot. Slow cooker on low for 7–8 hours works beautifully, or use your Instant Pot’s stew function for a much faster version of your Quick and Easy Short Rib Ragu Recipe.

Final Thoughts

I hope you feel inspired to give this Quick and Easy Short Rib Ragu Recipe a try—there’s just nothing like the warmth and satisfaction of a slow-cooked ragu that fills your kitchen with mouthwatering aromas. Gather your favorite people, serve big bowls at the table, and watch every spoonful disappear!

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