Short Rib Ragu Recipe

The Short Rib Ragu is a soul-warming, indulgent dish that transforms tender, flavorful beef short ribs into a rich, silky sauce perfect for coating your favorite pasta. This recipe will guide you through creating a luxurious ragu that balances deep, savory notes from slow-cooked meat with vibrant herbs, tangy vinegar, and the sweetness of vegetables and tomatoes. Once you taste this, it will instantly become one of your go-to comfort foods for special dinners or cozy nights in.

Ingredients You’ll Need

These ingredients might seem simple, but each one is crucial in building the incredible depth of flavor, comforting texture, and vibrant color that makes this Short Rib Ragu stand out. From the meaty short ribs to the fresh herbs, everything has its role in this delicious dish.

• 2 lbs Beef short ribs: Deboned and cut into 2-inch cubes for maximum tenderness and even cooking.
• 2 tbsp Light olive oil: Or vegetable or avocado oil; essential for a perfect sear that locks in flavor.
• Kosher salt: Used generously to enhance and balance flavors throughout the cooking process.
• 1 cup White onion: Finely diced for a mild sweetness that forms the ragu’s aromatic base.
• ½ cup Celery: Adds a subtle earthiness and crunch when softened down.
• ½ cup Carrot: Provides natural sweetness and color contrast.
• 4 Garlic cloves: Minced finely to infuse a fragrant warmth into the sauce.
• 2 tbsp Tomato paste: Concentrates tomato flavor and gives the ragu its beautiful, rich red hue.
• 1 cup Red wine: Adds acidity and an elegant depth that complements the richness of the short ribs.
• 1 cup Broth: Beef or chicken broth creates a flavorful cooking liquid that keeps everything moist.
• 1 ¾ cup Crushed tomatoes: Canned, for a fresh taste and saucy texture.
• Herb Bundle: Rosemary, thyme, and parsley stems tied together to infuse herbal fragrance without leaving bits behind.
• 2 Bay leaves: Adds subtle, aromatic complexity.
• 2 tbsp Sherry or red wine vinegar: A final splash to brighten and balance the rich flavors.
• Fresh cracked pepper: To taste, for a gentle heat and added dimension.
• 1 lb Pasta: Tagliatelle or pappardelle work beautifully to hold the hearty ragu sauce.
• Chopped parsley and grated parmigiano reggiano: Classic, fresh garnishes that elevate the dish.

How to Make Short Rib Ragu

Step 1: Searing the Short Ribs

Start by seasoning your beef short ribs generously with kosher salt on all sides — this is where seasoning begins to build flavor. Heat your chosen oil in a large braiser or Dutch oven over medium-high heat and sear the ribs in batches, making sure not to crowd the pot. Achieving a deep brown crust is essential because it adds rich, caramelized notes to the ragu. Once seared, transfer the ribs to a plate and leave a bit of rendered fat in the pot for the next step, adjusting if there’s too much grease.

Step 2: Sauté the Aromatics

Using the same pot, toss in the diced white onion, celery, carrot, and minced garlic. Cooking these vegetables on medium-high heat for about 3 to 4 minutes softens them while coaxing out their natural sweetness and fragrant aroma. This layer of flavor is what makes your Short Rib Ragu so comforting and layered. Don’t rush this step — it’s the foundation.

Step 3: Tomato Paste and Deglazing

Add the tomato paste along with a teaspoon of kosher salt and half a teaspoon of freshly cracked pepper. Sauté for another 2 to 3 minutes to cook off its raw edge and deepen the flavor. Then, pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze. Those browned bits, called fond, are packed with flavor and will enrich your sauce beautifully as they dissolve.

Step 4: Simmer the Ragu Slowly

Return the seared short ribs to the pot, add the broth and crushed tomatoes, then toss in your herb bundle and bay leaves. Bring everything to a low simmer. Cover the pot, leaving the lid slightly ajar to allow steam to escape and the sauce to reduce gently over 2 to 2 and a half hours. This slow cooking breaks down the collagen in the meat, resulting in tender, shreddable short ribs and a sauce that’s thick and luxurious. Check occasionally to make sure it isn’t drying out, adding broth or water as needed.

Step 5: Shred and Finish

When the ribs are wonderfully fork tender and falling apart, remove the bay leaves and herb bundle before shredding the meat directly in the pot with forks or tongs. Take care to remove any cartilage if desired for the best texture. Taste the ragu and finish it with a splash of sherry or red wine vinegar to brighten everything up. If your sauce feels too thin, simmer uncovered for another 15 to 30 minutes to thicken it to perfection.

How to Serve Short Rib Ragu

Garnishes

A scattering of freshly chopped parsley adds a burst of color and freshness that uplifts the hearty Short Rib Ragu. Don’t forget the grated Parmigiano Reggiano — its nutty, salty richness complements the savory depth of the sauce perfectly and adds a lovely finish to every bite.

Side Dishes

This ragu pairs wonderfully with simple sides that won’t compete but rather enhance the meal. Think lightly dressed arugula salad or garlic bread with a crisp crust. Creamy polenta or a buttery mashed potato is also a classic cozy companion to the short rib’s richness.

Creative Ways to Present

If you want to impress at your next dinner, serve the Short Rib Ragu spooned over delicate ribbons of pappardelle or tagliatelle, twirling pasta and sauce into perfect little nests on each plate. For a rustic twist, bake the ragu topped with mozzarella and herbs for a comforting twist on lasagna. You can even use it as a savory filling for stuffed bell peppers or hearty subs!

Make Ahead and Storage

Storing Leftovers

Leftover Short Rib Ragu keeps remarkably well in the fridge for up to 4 days when stored in an airtight container. The flavors meld even more during this time, making it just as delicious—if not better—the next day. Just be sure to cool it before refrigerating.

Freezing

If you want to save the ragu for longer, it freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving a little headspace for expansion. It can keep fresh in the freezer for up to 3 months, perfect for busy days when you want a comforting meal ready to go.

Reheating

Reheat the Short Rib Ragu gently on the stovetop over low heat, stirring occasionally to keep the sauce from sticking or burning. If it’s too thick after refrigeration or freezing, splash in a bit of broth or water until it reaches the right consistency. Serve hot with freshly cooked pasta for best results.

FAQs

Can I use bone-in short ribs for this ragu?

Absolutely! Bone-in short ribs add fantastic flavor during cooking, but you will need to remove the bones before shredding the meat. Just be mindful of any cartilage that may not be as pleasant to eat.

What kind of pasta works best with Short Rib Ragu?

Wide, flat noodles like tagliatelle or pappardelle are ideal because their broad surface area holds the luscious ragu sauce beautifully, giving you the perfect bite every time.

Can I make this recipe in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables on the stove, transfer everything into a slow cooker and cook on low for 6 to 8 hours. Be sure to remove the herb bundle and bones before shredding the meat.

Is red wine necessary, or can I omit it?

The red wine adds great acidity and complexity, but if you prefer not to use alcohol, you can substitute with additional broth mixed with a teaspoon of balsamic vinegar for some tang.

How can I tell when the short ribs are done?

They are perfectly cooked when the meat is fork tender and falls apart easily with little effort. The collagen breaks down during the slow simmer, giving you that melt-in-your-mouth texture that defines a truly great Short Rib Ragu.

Final Thoughts

Making Short Rib Ragu at home might seem like a labor of love, but it is truly one of those dishes that rewards you with unforgettable flavor and comfort. I encourage you to give this recipe a try—it’s perfect for when you want to indulge in something special with minimal fuss and maximum taste. Trust me, once you’ve experienced this rich, tender ragu, it will quickly become a treasured favorite in your kitchen.

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