Short Rib Ragu Recipe

There’s nothing quite like gathering around the table to share a comforting bowl of Short Rib Ragu, its hearty, rich flavors filling your home with the irresistible aroma of slow-cooked beef and aromatic herbs. This deeply satisfying dish turns humble short ribs into an elegant sauce, worthy of the silkiest tagliatelle or pappardelle. Whether you’re aiming to impress dinner guests or treat your family to the ultimate weekend meal, Short Rib Ragu brings together the best of rustic Italian cooking in a single, show-stopping pot.

Ingredients You’ll Need

You don’t need a laundry list of specialty items for this Short Rib Ragu—just a few quality ingredients that do the heavy lifting when it comes to flavor and texture. Each element deserves its place in the pot, lending a layer of taste, richness, or color for an exceptional result.

• Beef short ribs (2 lbs, de-boned, cut into 2″ cubes): Marbled and meaty, short ribs are the heart of this ragu and become beautifully tender after slow cooking.
• Light olive oil (2 tbsp): Helps create a golden, caramelized crust on the short ribs—use vegetable or avocado oil if you prefer.
• Kosher salt: Essential for seasoning every layer and bringing out maximum flavor from your meat and vegetables.
• White onion (1 cup, finely diced): Gives the sauce a sweet, aromatic base.
• Celery (½ cup, finely diced): Adds depth and a subtle earthiness to the soffritto.
• Carrot (½ cup, finely diced): Balances out the savory notes with gentle sweetness.
• Garlic cloves (4, finely minced): For fragrant, punchy undertones in every bite.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and helps build the sauce’s deep color.
• Red wine (1 cup): De-glazes the pan and infuses the ragu with rich, complex notes—choose something you’d happily drink.
• Broth (1 cup, beef or chicken): Keep things luscious and moist as the ragu simmers; beef gives more body, chicken lends a lighter touch.
• Crushed tomatoes (1 ¾ cup, 14oz can): The soul of your sauce, providing fresh acidity and vibrant color.
• Herb Bundle (rosemary, thyme, parsley stems): Tied together for easy removal and big flavor impact.
• Bay leaves (2): Give an unmistakable background aroma that defines traditional ragus.
• Sherry or red wine vinegar (2 tbsp): Brightens and balances all those rich flavors at the end.
• Kosher salt and fresh cracked pepper to taste: Don’t be shy—taste and adjust at the very end for perfect seasoning.
• Pasta (1 lb, tagliatelle or pappardelle): Broad, ribbon-like pasta is ideal for catching chunky morsels of ragu.
• Chopped parsley and grated Parmigiano Reggiano for garnish: Adds brightness and a salty finish with every sprinkle.

How to Make Short Rib Ragu

Step 1: Season and Sear the Short Ribs

Start by generously seasoning the short rib cubes with kosher salt on all sides. In a large Dutch oven or braiser, heat the light olive oil over medium-high. Working in batches (to avoid steaming!), sear the short ribs until they’re richly browned all over. This step is vital—it develops the deep, savory foundation for your Short Rib Ragu. Transfer the browned ribs to a plate, and if too much fat renders out, pour off the excess, leaving about two tablespoons in the pot.

Step 2: Build the Aromatic Base

Now, toss the onion, celery, carrot, and garlic into the same pot. Sauté over medium-high heat for 3-4 minutes. The mixture should smell fragrant and the onions should look translucent. This classic soffritto starts the ragu on a beautifully flavorful note, lending sweetness and background complexity.

Step 3: Add Tomato Paste and Season

Stir in the tomato paste along with a teaspoon of kosher salt and half a teaspoon of cracked pepper. Keep things moving for another 2-3 minutes—this will caramelize the tomato paste a bit, deepening its flavor and intensifying the ragu’s color.

Step 4: Deglaze With Red Wine

Pour in the red wine, scraping up those gorgeous browned bits from the bottom of the pot. These “fond” bits are concentrated flavor bombs! Let the wine simmer for a minute to cook off the alcohol, infusing your Short Rib Ragu with a sophisticated richness.

Step 5: Simmer With Tomatoes, Broth, and Herbs

Add the crushed tomatoes and broth, then welcome back the seared short ribs. Toss in your herb bundle and bay leaves. Bring everything to a low simmer, then cover—leaving the lid slightly ajar so steam escapes and the sauce can thicken. Let the ragu burble away gently for 2 to 2½ hours. Check occasionally and add a splash of broth or water if needed. The magic happens here as the beef becomes deeply tender and flavors meld together.

Step 6: Shred the Beef and Adjust the Sauce

Once the short ribs are fall-apart tender, discard the herb bundle and bay leaves. If using boneless ribs, use tongs or two forks to shred the meat right in the pot. With bone-in ribs, remove the bones and any tough cartilage before shredding. Stir the beef into the sauce, taste, and add the vinegar. If the sauce is too thin, let it simmer uncovered a bit longer until it reaches your perfect consistency.

Step 7: Cook the Pasta and Serve

Cook your tagliatelle or pappardelle according to package directions, just until al dente. Ladle the luscious Short Rib Ragu over the noodles, finishing with a flourish of grated Parmigiano Reggiano and a sprinkle of fresh parsley for that final, inviting touch.

How to Serve Short Rib Ragu

Garnishes

A scattering of fresh chopped parsley and a shower of Parmigiano Reggiano are the ultimate finishing touches for Short Rib Ragu. They lend brightness, vibrancy, and a savory spark to each forkful, making every bite taste as special as a restaurant meal.

Side Dishes

Nothing accompanies Short Rib Ragu better than rustic slices of garlic bread (perfect for sopping up sauce!), a crisp green salad tossed with a zesty vinaigrette, or even simple roasted vegetables. These sides balance out the richness of the ragu, giving your meal a well-rounded feel.

Creative Ways to Present

Elevate Short Rib Ragu for entertaining by piling it over creamy polenta instead of pasta, or spooning it into toasted brioche buns for unforgettable sliders. For a cozy, family-style spread, serve the ragu in a wide, shallow dish so everyone can gather round and help themselves.

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu might be even better the next day! Let any leftovers cool completely, then spoon them into airtight containers. Stored in the fridge, your ragu will keep beautifully for up to 4 days, the flavors deepening over time.

Freezing

This ragu is perfectly suited to freezing. Portion it into freezer-safe bags or containers (without the pasta), and it’ll keep for up to 3 months. Thaw overnight in the fridge before reheating for a quick, elegant dinner any night of the week.

Reheating

To reheat, gently warm the ragu on the stove over low heat, adding a splash of broth or water if needed to loosen it up. You can also microwave individual servings, stirring halfway through to ensure even heating. Add freshly cooked pasta and re-garnish to recapture that just-cooked magic.

FAQs

Can I make Short Rib Ragu ahead of time?

Absolutely! In fact, this dish often tastes more delicious after a night in the fridge as the flavors develop further. Just store it in an airtight container and gently reheat when you’re ready to serve.

Can I use bone-in short ribs instead?

Yes, bone-in short ribs will work beautifully and might even add extra flavor as they braise. Just remember to remove the bones and any unwanted cartilage before shredding the meat and serving.

What wine works best for the ragu?

Choose a dry, robust red like Cabernet Sauvignon, Merlot, or Chianti. Since you only use a cup, there’s no need to splurge—just pick something you’d enjoy drinking with your meal!

Is it possible to make Short Rib Ragu in a slow cooker?

Yes! After searing and sautéing the aromatics, transfer everything to your slow cooker. Set on low for 6-8 hours until the beef is fork tender, then shred and finish as usual.

How do I make this gluten free?

Simply swap out the pasta for a gluten-free variety, or try serving your Short Rib Ragu over creamy polenta or spaghetti squash for a nourishing, wheat-free alternative.

Final Thoughts

This Short Rib Ragu has a way of turning an ordinary dinner into something downright memorable. Give it a try the next time you’re craving comfort and elegance in the same bite, and enjoy all the cozy, Italian-inspired goodness this incredible ragu brings to your table!

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