Print

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.

Ingredients

Scale

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

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