Short Rib Ragu: The Ultimate Guide to Making It at Home Recipe

Introduction

Short Rib Ragu is a rich, hearty sauce that transforms tender beef short ribs into a flavorful masterpiece. Slow-cooked in wine and tomatoes, this dish pairs perfectly with wide, rustic pasta for a comforting meal. It’s an impressive yet approachable recipe for home cooks looking to elevate their pasta night.

Ingredients

• 3 lbs Bone-in Beef Short Ribs
• 2 tablespoons Olive Oil
• 1 large Yellow Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 1 (750ml) bottle Dry Red Wine (such as Chianti or Cabernet Sauvignon)
• 1 (28 oz) can Crushed Tomatoes
• 1 (15 oz) can Tomato Sauce
• 2 tablespoons Tomato Paste
• 2 cups Beef Broth
• 2 Bay Leaves
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1/4 teaspoon Red Pepper Flakes (optional)
• Salt and freshly ground Black Pepper to taste
• 1 lb Pasta (such as Pappardelle, Tagliatelle, or Rigatoni)
• Fresh Parsley, chopped, for garnish
• Grated Parmesan Cheese, for serving

Instructions

1. Step 1: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove from pot and set aside.
2. Step 2: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1-2 minutes, stirring constantly.
3. Step 3: Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let simmer for 5-7 minutes. Add crushed tomatoes, tomato sauce, beef broth, bay leaves, dried thyme, dried rosemary, and red pepper flakes if using. Stir to combine. Return the browned short ribs to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat to low, cover, and simmer gently for at least 3 hours, or up to 4 hours, until the meat is incredibly tender. Check occasionally and add more beef broth if needed.
4. Step 4: Carefully remove the short ribs from the pot and set aside to cool slightly. Shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat to the pot with the sauce. Stir to combine. Simmer the ragu, uncovered, for another 15-20 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
5. Step 5: While the ragu simmers for the final time, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining. Add the cooked pasta to the pot with the ragu. Toss to coat, adding some reserved pasta water if needed to create a creamy sauce. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

Tips & Variations

• For extra depth, use homemade beef broth or add a splash of balsamic vinegar near the end of cooking.
• If you prefer a spicier ragu, increase the red pepper flakes or add a pinch of smoked paprika.
• Short ribs can be prepared a day ahead—the flavors deepen beautifully after resting overnight.
• Substitute the red wine with extra beef broth for a milder flavor or to make it alcohol-free.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. The ragu can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, boneless short ribs work well too and may reduce cooking time slightly since there’s no bone to work around.

What pasta is best for short rib ragu?

Wide, flat noodles like pappardelle or tagliatelle are excellent because they hold the rich sauce well. Rigatoni also works nicely for a heartier texture.

Short Rib Ragu: The Ultimate Guide to Making It at Home Recipe

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★★★★★

4.7 from 65 reviews

This Short Rib Ragu recipe delivers a rich, hearty Italian-inspired sauce featuring tender, slow-simmered bone-in beef short ribs in a robust tomato and red wine base. Perfectly paired with wide pasta like pappardelle or tagliatelle, this comforting dish is a labor of love that yields deep, layered flavors and melt-in-your-mouth meat, ideal for a special family dinner or a cozy weekend meal.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Oil

• 3 lbs Bone-in Beef Short Ribs
• 2 tablespoons Olive Oil

Vegetables and Aromatics

• 1 large Yellow Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced

Liquids and Tomato Base

• 1 (750ml) bottle Dry Red Wine (such as Chianti or Cabernet Sauvignon)
• 1 (28 oz) can Crushed Tomatoes
• 1 (15 oz) can Tomato Sauce
• 2 tablespoons Tomato Paste
• 2 cups Beef Broth

Herbs and Spices

• 2 Bay Leaves
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1/4 teaspoon Red Pepper Flakes (optional)
• Salt and freshly ground Black Pepper to taste

Pasta and Garnishes

• 1 lb Pasta (such as Pappardelle, Tagliatelle, or Rigatoni)
• Fresh Parsley, chopped, for garnish
• Grated Parmesan Cheese, for serving

Instructions

1. Sear the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove from the pot and set aside.
2. Sauté Vegetables and Build Base: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1-2 minutes, stirring constantly to deepen flavor.
3. Deglaze and Simmer: Pour in the red wine and bring to a simmer, scraping any browned bits from the bottom of the pot to incorporate their flavor. Let the wine reduce slightly for 5-7 minutes. Add crushed tomatoes, tomato sauce, beef broth, bay leaves, dried thyme, dried rosemary, and red pepper flakes if using. Stir well to combine. Return the seared short ribs into the pot, nestling them into the sauce. Bring to a simmer, reduce heat to low, cover, and gently simmer for at least 3 hours up to 4 hours until the short ribs are incredibly tender. Check occasionally and add more beef broth if the sauce thickens too much or sticks.
4. Shred Short Ribs: Carefully remove short ribs from the pot and let cool slightly. Using two forks, shred the meat, discarding bones and excess fat. Return the shredded meat to the pot with the sauce, stir well to incorporate. Simmer the ragu uncovered for another 15-20 minutes to thicken the sauce and marry flavors. Taste and adjust salt and pepper as needed. Remove bay leaves before proceeding.
5. Cook Pasta and Combine: While the ragu simmers for the last time, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining. Add the cooked pasta to the pot with the ragu. Toss gently to coat the pasta in the sauce, adding some reserved pasta water as needed to create a creamy, luscious texture.
6. Serve: Serve immediately garnished with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese for a deliciously satisfying meal.

Notes

• For best flavor, use a full-bodied dry red wine like Chianti or Cabernet Sauvignon.
• The slow simmering ensures the meat becomes tender and the flavors richly develop.
• Reserve pasta water to adjust sauce consistency perfectly.
• Leftovers taste even better the next day after the flavors meld.
• Can be made a day ahead and reheated gently on stovetop.
• Use wide, flat pasta like pappardelle or tagliatelle for optimal sauce clinging.

Keywords: short rib ragu, beef ragu, Italian ragu recipe, slow simmered ragu, red wine ragu, comfort food, pasta sauce, pappardelle sauce, hearty dinner