This Short Rib Ragu is pure comfort in a bowl. Tender beef short ribs are slow-braised with red wine, tomatoes, garlic, and herbs until they fall apart into a luxurious, velvety sauce. The process is unhurried and deeply rewarding—perfect for a chilly weekend or a dinner you want to impress with, without being stuck in the kitchen all day.
Serve it over wide ribbons of pasta like pappardelle or nestle it into creamy polenta. Either way, it’s the kind of dish that tastes like it came from a rustic Italian kitchen—but it’s totally doable at home.
Why you’ll love this recipe
If you’ve never made a slow-cooked ragù, you’re in for a treat. This one is full of flavor from seared short ribs, rich tomatoes, a splash of wine, and fresh herbs. It’s a one-pot wonder that simmers away while you go about your day, and the results are melt-in-your-mouth delicious. It’s hearty, elegant, and tastes even better the next day.
You’ll love it for dinner parties, holidays, or anytime you want a soul-warming meal that feels like a hug.
Ingredients
(tip: you’ll find the full ingredients and measurements in the recipe card below)
2 lbs beef short ribs, de-boned and cut into 2-inch cubes
2 tablespoons light olive oil (or vegetable/avocado oil)
Kosher salt
1 cup white onion, finely diced
½ cup celery, finely diced
½ cup carrot, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup beef or chicken broth
1¾ cups crushed tomatoes (14 oz can)
Herb bundle (rosemary, thyme, parsley stems)
2 bay leaves
2 tablespoons vinegar
Fresh cracked pepper to taste
1 lb pasta (tagliatelle or pappardelle recommended)
Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
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Season the short ribs on all sides with kosher salt.
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Heat oil in a large Dutch oven or braiser over medium-high. Sear the short ribs on all sides until browned. Do this in batches if needed. Set aside.
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If there’s too much grease, remove excess fat, leaving about 2 tablespoons in the pot.
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Add onion, celery, carrot, and garlic. Sauté for 3–4 minutes until softened.
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Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon pepper. Cook for 2–3 minutes more.
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Return the short ribs to the pot. Add broth, crushed tomatoes, herb bundle, and bay leaves.
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Bring to a gentle simmer. Cover, leaving the lid slightly ajar to allow reduction. Simmer for 2 to 2½ hours, checking occasionally. Add a splash of broth or water if needed.
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When ribs are fork-tender, remove herb bundle and bay leaves.
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Shred the meat with two forks right in the pot. If using bone-in ribs, remove bones and discard cartilage as desired.
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Stir in vinegar and taste for seasoning. If sauce is too thin, simmer uncovered for another 15–30 minutes.
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Serve hot over pasta. Garnish with parsley and Parmigiano Reggiano.
Variations
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Use bone-in short ribs for extra flavor—just remove bones before shredding.
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Swap red wine for white if you prefer a lighter sauce.
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Add mushrooms for extra depth and umami.
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Stir in a touch of cream at the end for a richer, silkier sauce.
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Substitute tagliatelle with gnocchi or polenta.
Heating and Storage
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To store: Refrigerate in an airtight container for up to 4 days.
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To reheat: Warm slowly on the stovetop or in the microwave. Add a splash of broth if needed.
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To freeze: Freeze cooled ragu in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely. This ragu tastes even better the next day, so feel free to make it in advance and reheat before serving.
Do I have to use red wine?
No, but it adds depth. You can substitute with extra broth or use white wine for a lighter flavor.
What type of pasta works best?
Pappardelle or tagliatelle are ideal because their wide shape holds the chunky ragu perfectly. You can also use rigatoni or polenta.
Can I use a slow cooker?
Yes! Sear everything on the stovetop first, then transfer to a slow cooker and cook on low for 6–8 hours.
What’s the best way to shred the meat?
Once tender, just use two forks right in the pot to shred the meat. If using bone-in ribs, remove the bones first.
Can I skip the tomato paste?
Tomato paste adds concentrated flavor. If you don’t have it, increase the crushed tomatoes slightly, but note the depth may be reduced.
Should I remove the fat from the ribs?
Trim excess fat before cooking, but some fat adds flavor and richness to the final dish.
What if my sauce is too thick?
Add a splash of broth or reserved pasta water to loosen it just before serving.
Can I double this recipe?
Yes, just make sure your pot is large enough to hold everything, and increase cooking time slightly.
Is this recipe gluten-free?
The ragu itself is gluten-free. Just serve it with gluten-free pasta or polenta.
Conclusion
Short Rib Ragu is the kind of dish that turns an ordinary day into something special. It’s warm, rich, deeply savory, and exactly what you want simmering on your stove when you’re in the mood for something cozy. Whether you’re hosting a dinner party or treating yourself to a luxurious homemade meal, this ragu delivers every time—and then some.
Print
Short Rib Ragu
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Diet: Halal
Description
Slow-cooked Short Rib Ragu is rich, comforting, and incredibly tender. Perfect over pasta or polenta, this hearty sauce brings bold Italian flavor to your dinner table.
Ingredients
2 lbs beef short ribs, cut into 2-inch cubes
2 tablespoons olive oil
Kosher salt
1 cup white onion, diced
½ cup celery, diced
½ cup carrot, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
1 cup beef or chicken broth
1¾ cups crushed tomatoes
Herb bundle (rosemary, thyme, parsley stems)
2 bay leaves
2 tablespoons vinegar
Fresh cracked pepper
1 lb tagliatelle or pappardelle
Chopped parsley and grated Parmigiano Reggiano, for garnish
Instructions
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Season and sear short ribs in hot oil until browned on all sides. Set aside.
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Sauté onion, celery, carrot, and garlic in the same pot until soft.
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Add tomato paste, salt, and pepper. Cook for 2–3 minutes.
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Return ribs to pot. Add broth, crushed tomatoes, herb bundle, and bay leaves.
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Simmer partially covered for 2–2½ hours, or until meat is fall-apart tender.
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Remove bay leaves and herbs. Shred meat. Stir in vinegar and adjust seasoning.
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Simmer to reduce sauce if needed.
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Serve over pasta and top with parsley and Parmigiano
Notes
- Shred meat after removing bones and any cartilage.
- Use boneless or bone-in short ribs based on availability.
- Store leftovers for up to 4 days or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: braising
- Cuisine: Italian-Inspired
