Short Rib Ragu Recipe

If you’re searching for the ultimate comfort food that’s both elegant and deeply satisfying, look no further than Short Rib Ragu. This Italian classic transforms humble cubes of beef short ribs into a rich, velvety sauce that clings beautifully to hearty pasta. With layers of savory depth from slow-cooked aromatics, red wine, and a fresh herb bundle, every bite feels like a cozy hug. While it does ask for patience as it simmers away, I promise the magic happens right in your kitchen — minimal effort, maximum reward. Short Rib Ragu is a dish that warms the soul and absolutely deserves a spot in your dinner repertoire.

Ingredients You’ll Need

The beauty of Short Rib Ragu is how a handful of simple ingredients, each with its own special role, work together to build serious flavor. Choose the best you can find, and they’ll provide everything you need for mouthwatering texture, color, and taste.

• Beef short ribs (2 lbs, de-boned and cut into 2-inch cubes): The star of the show, these become impossibly tender and lend rich, meaty depth to the sauce.
• Light olive oil (2 tbsp): Essential for getting a gorgeous sear on the beef and sautéing the vegetables; you can swap for avocado or vegetable oil.
• Kosher salt: The secret to bringing out every layer of flavor, from the first seasoning to the final taste.
• White onion (1 cup, finely diced): Adds sweetness and body, forming the “soffritto” base that anchors the sauce.
• Celery (½ cup, finely diced): Balances out the onion and carrot for that classic Italian aromatic trio.
• Carrot (½ cup, finely diced): A hint of earthiness and natural sweetness that deepens the sauce.
• Garlic cloves (4, finely minced): Garlicky goodness infuses every bite with robust flavor.
• Tomato paste (2 tbsp): Adds concentrated umami and a vibrant red color to the sauce.
• Red wine (1 cup): Deglazes the pot and brings a wonderful depth and subtle acidity to the ragu.
• Broth, beef or chicken (1 cup): Keeps everything juicy while adding another layer of savory richness.
• Crushed tomatoes (1 ¾ cup, or 14 oz can): The backbone of the sauce, offering body and tang.
• Herb bundle (rosemary, thyme, parsley stems): These aromatics infuse the ragu with a fresh, woodsy fragrance as it simmers.
• Bay leaves (2): Add a subtle herbal note that ties everything together.
• Sherry or red wine vinegar (2 tbsp): A splash at the end balances the richness and brightens the sauce.
• Kosher salt and fresh cracked pepper, to taste: For adjusting your final seasoning — don’t skip those last pinches!
• Pasta (1 lb, tagliatelle or pappardelle): Hearty noodles grab and hold the ragu, making every forkful extra satisfying.
• Chopped parsley and grated Parmigiano Reggiano for garnish: A generous shower of cheese and herbs is the final flourish.

How to Make Short Rib Ragu

Step 1: Sear the Short Ribs

Start by seasoning your short rib pieces generously with kosher salt — this crucial first step amps up their beefy flavor right from the start. Heat a large braiser or Dutch oven over medium-high and swirl in the olive oil. Once shimmering, add the ribs in a single layer, working in batches if needed. Sear each side until it’s deeply browned and caramelized. It’s tempting to rush, but patience here makes all the difference for rich, layered flavor! Remove the ribs to a plate, and if you’ve got excess grease left in the pot, spoon off all but about two tablespoons.

Step 2: Build the Flavor Base

Add the finely diced onion, celery, carrot, and garlic right into the same pot (no need to clean it — all those caramelized bits are flavor gold!). Sauté over medium-high heat for 3 to 4 minutes until the onions soften and the veggies smell fantastic. Next, stir in the tomato paste, a teaspoon of kosher salt, and half a teaspoon of cracked pepper. Let it cook for 2 to 3 minutes so everything gets a little sweeter and extra savory.

Step 3: Deglaze and Braise

Pour in the red wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom (that’s pure umami right there). Return the seared short ribs, along with any juices, back into the pot. Add the broth and crushed tomatoes, then tuck in your herb bundle and bay leaves. Give it all a gentle stir, bring the mixture to a low simmer, then cover, leaving the lid slightly ajar to let steam escape and the sauce reduce. Let everything slowly bubble away for 2 to 2 ½ hours, checking in occasionally. If you notice the sauce is thickening too much, add a splash of broth or water. If your stove runs hot, drop the heat even lower for a gentle cook.

Step 4: Shred and Season

Once your short ribs are fork tender and falling apart (after about 2 ½ hours, but sometimes up to 3), fish out the bay leaves and herb bundle. Now the fun part: use two forks or a pair of tongs to shred the meat right into the sauce. If you used bone-in ribs, just remove and discard the bones first (and any cartilage you don’t want). Taste and adjust the sauce with more salt, pepper, and, finally, a couple tablespoons of sherry or red wine vinegar to brighten everything up. If your sauce is a little thin, simmer uncovered for another 15 to 30 minutes until you love the consistency.

Step 5: Cook the Pasta & Bring It Together

Bring a big pot of salted water to a boil and cook your chosen pasta until al dente, following the package directions. When it’s ready, drain (reserving a bit of pasta water if you like to loosen sauces) and toss with the Short Rib Ragu. Serve it piled high, finished with a shower of grated Parmigiano Reggiano and fresh chopped parsley. Absolute bliss!

How to Serve Short Rib Ragu

Garnishes

A generous mound of grated Parmigiano Reggiano is classic, and for good reason: it adds salty, nutty depth and a creamy finish to every bite. Chopped fresh parsley brightens up the plate, while a drizzle of your best olive oil can take things to a whole new level. Feel free to add a crack of black pepper or even a touch of lemon zest for a little zing.

Side Dishes

Short Rib Ragu pairs beautifully with simple sides that let its robust flavors shine. Think: a crisp green salad with a punchy vinaigrette, rustic bread for savoring every drop of sauce, or buttery polenta to keep things classic and comforting. Roasted vegetables are always welcome alongside this hearty main event!

Creative Ways to Present

While the traditional pasta pairing will never go out of style, Short Rib Ragu is just as irresistible spooned over creamy polenta, stuffed into ravioli, layered in a lasagna, or even tucked into soft rolls for the world’s most luxe sandwiches. For a party, you could even serve it over toasted crostini as the ultimate appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover Short Rib Ragu keeps beautifully. Let it cool to room temperature, then transfer to an airtight container and refrigerate for up to four days. The flavors will deepen and meld even more overnight, making tomorrow’s meal even better!

Freezing

Short Rib Ragu freezes like a dream. Spoon cooled ragu into freezer-safe bags or containers (leave a little room for expansion) and freeze for up to three months. Thaw in the fridge overnight before reheating for best results. You’ll be so glad you stashed some away for future comfort-food cravings.

Reheating

To reheat, simply warm the ragu gently over medium-low heat on the stovetop, adding a splash of broth or water if needed to loosen the sauce. Alternatively, microwave in short bursts, stirring in between, until heated through. If serving with fresh pasta, toss the sauce and noodles together just before serving for the best texture.

FAQs

Can I make Short Rib Ragu ahead of time?

Absolutely! In fact, Short Rib Ragu tastes even better the next day. Make it up to two days in advance and reheat gently before serving. The flavor deepens as it rests, making it a fantastic choice for entertaining or easy weeknight meals.

What pasta shapes work best with this ragu?

Hearty shapes like pappardelle, tagliatelle, rigatoni, or cavatelli are perfect because their size and texture stand up to the robust sauce and grab onto all those delicious shreds of beef. That said, use whatever pasta makes you happiest!

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

Definitely! Bone-in short ribs will add even more flavor to your ragu as they simmer. Just remember to remove the bones and any unwanted cartilage before shredding the meat at the end.

Is there a substitute for red wine?

If you prefer to skip wine, replace it with extra broth plus a splash of balsamic or red wine vinegar for a touch of acidity. The finished Short Rib Ragu will still be deeply flavorful.

Can I use this ragu for other dishes besides pasta?

Short Rib Ragu is super versatile! Try it over creamy polenta, use it to stuff ravioli or lasagna, pile it on a warm sandwich roll, or even spoon it over roasted vegetables or hummus for a unique treat.

Final Thoughts

If you’re craving real-deal comfort with a touch of Italian flair, give Short Rib Ragu a try. It’s one of those dishes that feels a little special but is totally doable at home — and trust me, you’ll want to make it again and again. Gather your ingredients and let the slow simmering magic begin!

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