Short Rib Ragu

Why You’ll Love This Recipe

This Short Rib Ragu is everything you want in a meal: flavorful, satisfying, and relatively simple to prepare. The beef becomes melt-in-your-mouth tender as it simmers slowly with aromatics, tomatoes, and rich broth. The result is a luxurious sauce that clings to pasta, creating an irresistible dish. It’s ideal for a weekend dinner or a special occasion, and it gets even better as leftovers, making it the perfect make-ahead meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ragu:
2 lbs beef short ribs (deboned and cut into 2-inch cubes)
2 tablespoons light olive oil (or vegetable/avocado oil)
Kosher salt, to taste
Fresh cracked black pepper, to taste
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 (14oz can)
1 herb bundle (rosemary, thyme, parsley stems)
2 bay leaves
2 tablespoons vinegar
1 lb pasta (tagliatelle or pappardelle)
Fresh parsley, chopped (for garnish)
Parmigiano Reggiano, grated (for garnish)

directions

1. Season the short ribs generously with kosher salt on all sides.

2. Heat olive oil in a Dutch oven or braiser over medium-high heat. Sear the short ribs in batches, ensuring they are browned on all sides. Transfer the seared short ribs to a plate and set aside.

3. Remove excess grease from the pot, leaving about 2 tablespoons. Add the onion, celery, carrot, and garlic to the pot. Sauté for 3–4 minutes until softened.

4. Stir in the tomato paste, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for another 2–3 minutes, stirring frequently.

5. Deglaze the pot with the broth, scraping up any browned bits from the bottom.

6. Return the seared short ribs to the pot. Add the broth and crushed tomatoes.

7. Tie the rosemary, thyme, and parsley stems together in a bundle and add it to the pot along with the bay leaves.

8. Cover the pot slightly ajar and simmer on low for 2½ hours, stirring occasionally.

9. Remove the herb bundle and bay leaves. Shred the beef in the pot, discarding the bones (if using bone-in short ribs).

10. Stir in the vinegar, then taste and adjust seasoning as needed. If the sauce is too thin, simmer uncovered for an additional 15–30 minutes to thicken.

11. Cook the pasta according to package instructions.

12. Serve the ragu over the pasta, garnished with grated Parmigiano Reggiano and chopped parsley.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 2.5 to 3 hours
Total time: ~3 hours

Variations

• Vegetarian Version: Swap the beef short ribs for mushrooms, like cremini or portobello, for a hearty, plant-based option.

• Add Spice: Sprinkle in a pinch of red pepper flakes for an extra kick of heat.

• Extra Vegetables: Include diced bell peppers, zucchini, or mushrooms in the vegetable mix for added texture and flavor.

• Different Pasta: While pappardelle or tagliatelle work best, any hearty pasta like fettuccine, rigatoni, or even polenta can pair well with this sauce.

storage/reheating

Store leftover Short Rib Ragu in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the ragu in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat, warm on the stove over low heat, adding a splash of broth or water to thin it out if needed.

FAQs

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

Yes, but you’ll need to remove the bones before serving the ragu. The bones add richness to the sauce during cooking.

Can I make this ahead of time?

Absolutely! This dish improves with time, so feel free to make it a day or two in advance. Just reheat before serving.

Can I use a slow cooker for this recipe?

Yes, you can cook the ragu in a slow cooker on low for 6–8 hours or on high for 3–4 hours. Sear the short ribs first for better flavor.

What kind of pasta is best for Short Rib Ragu?

Pappardelle or tagliatelle are ideal because of their wide ribbons, which hold the rich sauce well. However, any hearty pasta will work.

How do I know when the beef is done?

The beef is done when it’s fork-tender and can easily be shredded. If it’s not tender enough, continue simmering for longer.

What’s the best way to store the leftovers?

Store the ragu in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Can I add cheese to the ragu?

Yes, adding Parmigiano Reggiano or Pecorino Romano directly into the sauce can deepen the flavor even further.

How should I garnish this dish?

Top with freshly chopped parsley and a generous amount of grated Parmigiano Reggiano for added flavor and color.

Can this be made ahead?

You can marinate the meat ahead and cook it just before serving for best flavor and texture.

Conclusion

Short Rib Ragu is a comforting, rich dish that brings depth of flavor with minimal effort. The slow cooking process allows the short ribs to become incredibly tender, while the broth and tomatoes create a sauce that’s full of umami and savory goodness. Paired with hearty pasta and a sprinkle of cheese, this dish is perfect for a cozy meal or sharing with family and friends. Whether served on a weekend or as a special dinner, Short Rib Ragu is sure to impress and satisfy.