Beef Short Rib Ragu

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Beef Short Rib Ragu

If you’re looking for a dish that is deeply rich, flavorful, and comforting, this Beef Short Rib Ragu is the ultimate recipe. Slow-cooked bone-in short ribs become incredibly tender, falling apart into a luscious, tomato-based sauce infused with garlic, red wine, and fresh herbs. This ragu is perfect for serving over pasta, creamy polenta, or even mashed potatoes.

With bold Italian flavors and a sauce that thickens as it simmers for hours, this dish is perfect for a cozy weekend dinner, special occasion, or meal prep (because it gets even better the next day!).

Ingredients

Short Ribs:

  • 3 pounds bone-in beef short ribs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil

Ragu Sauce:

  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Chianti, Cabernet, or Merlot)
  • 1 can (28 oz) crushed San Marzano tomatoes
  • 1 cup beef broth (or water)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon crushed red pepper flakes (optional, for spice)
  • 2 bay leaves
  • 1 Parmesan rind (optional, adds extra depth)
  • 2 tablespoons fresh basil or parsley (for garnish)

Serving:

  • 12 ounces pappardelle, rigatoni, or polenta
  • Freshly grated Parmesan cheese

Instructions

Sear the Short Ribs

  1. Pat the short ribs dry and season with salt and pepper on all sides.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sear the ribs for 3–4 minutes per side, until deeply browned.
  4. Remove and set aside on a plate.

Sauté the Aromatics

  1. In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add tomato paste and cook for 1 minute, stirring constantly.

Deglaze with Wine

  1. Pour in red wine, scraping the bottom of the pot to deglaze.
  2. Let it simmer for 3–4 minutes, reducing slightly.

Simmer the Ragu

  1. Add crushed tomatoes, beef broth, oregano, thyme, red pepper flakes, bay leaves, and Parmesan rind.
  2. Nestle the seared short ribs back into the pot.
  3. Bring to a gentle simmer, then cover.

Slow Cook Until Tender

Choose Your Cooking Method:

  • Stovetop: Simmer over low heat for 3–4 hours, stirring occasionally.
  • Oven: Bake at 300°F (150°C) for 3 hours.
  • Slow Cooker: Transfer everything to a slow cooker and cook on LOW for 7–8 hours.
  • Instant Pot: Pressure cook on HIGH for 50 minutes, then natural release for 15 minutes.

💡 Pro Tip: The longer it cooks, the richer the flavor!

Shred the Short Ribs

  1. Once the ribs are fall-apart tender, remove them from the pot.
  2. Discard the bay leaves and Parmesan rind.
  3. Use two forks to shred the meat, discarding any excess fat and bones.
  4. Return the shredded beef to the sauce and stir well.

Cook the Pasta & Serve

  1. Cook pappardelle or rigatoni in salted boiling water until al dente.
  2. Toss the pasta with the ragu sauce or serve it over creamy polenta.
  3. Garnish with fresh basil, parsley, and Parmesan cheese.

Tips for the Best Beef Short Rib Ragu

  1. Use Bone-In Short Ribs – The bones add richness and depth to the sauce.
  2. Brown the Meat Well – A good sear locks in flavor before slow-cooking.
  3. Wine Choice Matters – Use Chianti, Merlot, or Cabernet Sauvignon for the best taste.
  4. Let It Rest – The sauce thickens overnight, making it even better the next day!
  5. Add Butter at the End – Stir in 1 tablespoon butter before serving for extra richness.

Storage & Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze in portioned containers for up to 3 months.
  • Reheating: Warm in a saucepan over low heat, adding a splash of water or broth if needed.

Variations

  1. No Wine? – Replace it with extra beef broth and a splash of balsamic vinegar.
  2. Spicy Ragu? – Add extra red pepper flakes or Calabrian chili paste.
  3. Mushroom Lover’s Ragu – Add sautéed mushrooms for an earthy flavor.
  4. Cheesy Ragu – Stir in ½ cup ricotta or mascarpone before serving.
  5. Low-Carb Option – Serve over zucchini noodles or spaghetti squash.

Nutrition (Per Serving, Based on 6 Servings)

  • Calories: 580
  • Protein: 42g
  • Carbohydrates: 52g
  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 750mg
  • Fiber: 6g
  • Sugar: 10g

FAQ

1. Can I make this ahead of time?

Yes! This ragu tastes even better the next day, making it perfect for meal prep.

2. Can I use boneless short ribs?

Yes, but bone-in ribs add more flavor to the sauce.

3. What’s the best pasta for this ragu?

Pappardelle, rigatoni, or tagliatelle are perfect for holding the sauce.

4. Can I use another cut of beef?

Yes! Chuck roast or beef shanks work well as a substitute.

5. What side dishes go with short rib ragu?

Pair it with garlic bread, roasted Brussels sprouts, or a simple arugula salad.