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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/short-rib-ragu-the-ultimate-guide-to-making-it-at-home-recipe/