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

Introduction

Short rib ragu is a rich, hearty sauce perfect for cozy dinners. Tender slow-cooked beef melds beautifully with a savory tomato base, making it an irresistible match for wide, rustic pasta. This ultimate guide walks you through every step to create a restaurant-quality ragu right at home.

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 (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 (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, or until the short ribs are 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, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving.
5. Step 5: While the ragu is simmering for the final time, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining. Add the cooked pasta to the pot with the ragu. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy sauce. Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese.

Tips & Variations

• For deeper flavor, let the ragu rest overnight in the fridge and reheat before serving.
• Swap dry red wine for dark beer for a unique twist on the sauce.
• Use boneless short ribs if preferred, adjusting cooking time slightly.
• Add a splash of heavy cream at the end for a richer, silkier sauce.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of beef broth or water if the sauce has thickened too much. This ragu also freezes well 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 other cuts of beef instead of short ribs?

Yes, chuck roast or brisket can work as substitutes, though cooking times may vary to achieve the same tenderness.

How do I know when the short ribs are done?

The short ribs are ready when the meat is very tender and easily pulls away from the bone with a fork.

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

Print Recipe

★★★★★

4.4 from 150 reviews

This Short Rib Ragu recipe is an indulgent and richly flavored Italian-inspired dish featuring tender, slow-simmered beef short ribs in a robust tomato and red wine sauce. Perfectly paired with hearty pasta like pappardelle or rigatelle, this comforting ragu offers deep, savory flavors from slow braising and aromatic herbs, making it an ideal meal for special family dinners or weekend cooking.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 3 lbs Bone-in Beef Short Ribs
• Salt and freshly ground Black Pepper to taste

Vegetables and Aromatics

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

Liquids and Sauces

• 2 tablespoons Olive Oil
• 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)

To Serve

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

Instructions

1. Prepare and Sear 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 to retain the flavorful crust.
2. Sauté Vegetables: Reduce heat to medium and add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, approximately 8-10 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly to deepen its flavor.
3. Deglaze and Build Sauce: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for 5-7 minutes to reduce slightly. Add crushed tomatoes, tomato sauce, beef broth, bay leaves, dried thyme, dried rosemary, and the optional red pepper flakes. Stir to blend all ingredients evenly. Return the seared short ribs to the pot, nestling them into the sauce. Bring the mixture back to a simmer.
4. Slow Simmer Ragu: Reduce heat to low, cover the pot, and let the ragu simmer gently for at least 3 hours up to 4 hours, until the short ribs become incredibly tender. Check periodically and add more beef broth if the sauce begins to thicken too much or stick to the bottom.
5. Shred Meat and Thicken Sauce: Carefully remove the short ribs from the pot and let them cool slightly. Using two forks, shred the meat while discarding bones and excess fat. Return the shredded meat to the pot and stir it into the sauce. Simmer uncovered for an additional 15-20 minutes to allow the sauce to thicken and flavors to meld further. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves before proceeding.
6. Cook Pasta: While the ragu simmers in its final stage, cook your chosen pasta according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
7. Toss Pasta with Ragu and Serve: Add the drained pasta into the pot with the ragu and toss to coat thoroughly. Add reserved pasta water a little at a time to achieve a creamy consistency if needed. Serve immediately, garnished with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese.

Notes

• For best flavor, use a dry red wine like Chianti or Cabernet Sauvignon that you enjoy drinking.
• Bone-in short ribs add richness and depth to the sauce but be sure to discard bones after shredding.
• Simmering the ragu low and slow ensures tender meat and concentrated flavors.
• If sauce thickens too much during cooking, add beef broth or water to maintain desired consistency.
• Allowing the ragu to rest slightly after shredding the meat helps the flavors meld together better.
• Reserve pasta water before draining to help emulsify and enhance the sauce’s creaminess.
• Pair with wide, flat pasta shapes like pappardelle or tagliatelle to hold the hearty sauce well.

Keywords: Short Rib Ragu, Beef Ragu, Italian Pasta Sauce, Slow Simmered Meat Sauce, Comfort Food Pasta