Name: Short Rib Ragu Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 3 pounds bone-in beef short ribs; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 1 can (28 ounces) crushed tomatoes; 2 cups beef broth; 2 teaspoons fresh thyme leaves (or 1 teaspoon dried); 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried); 2 bay leaves; 1 teaspoon sugar; 1/4 teaspoon red pepper flakes (optional); Fresh parsley, chopped for garnish; Grated Parmesan cheese for serving; Cooked pasta or polenta for serving

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If you crave a comforting, deeply savory dish that tastes like it came straight from an Italian trattoria, this Short Rib Ragu will absolutely steal your heart (and likely impress everyone at your table). With fall-off-the-bone tender beef nestled in a luxuriously rich tomato sauce, every bite is packed with soul-warming flavor and a hint of red wine magic. It’s exactly the kind of slow-cooked meal that fills your kitchen with incredible aromas and begs to be ladled over buttery pasta or creamy polenta. Trust me: once you make Short Rib Ragu, it’ll become your new cold-weather go-to.

Ingredients You’ll Need

The beauty of Short Rib Ragu lies in its unpretentious ingredient list. Each component brings something special—whether it’s the richness of the beef, the aromatic veggies, or the herbal brightness—to develop layers of flavor that taste like you cooked all day (because you did!).

Beef Short Ribs (3 pounds, bone-in): Go for meaty ribs with nice marbling; this is the secret to that melt-in-your-mouth texture.
Salt (2 teaspoons): Brings out flavors in every step, from the seared meat to the finished sauce.
Black Pepper (1 teaspoon): Adds gentle heat and depth to balance the richness.
Olive Oil (2 tablespoons): For a luscious sear and to soften your veggies; use good quality if you can.
Onion (1 large, diced): Provides a naturally sweet, aromatic base.
Carrots (2, diced): Their sweetness pairs beautifully with beef and tomatoes.
Celery (2 stalks, diced): Brings a fresh, slightly grassy note that rounds out the soffritto.
Garlic (4 cloves, minced): Vital for depth—don’t skimp!
Tomato Paste (2 tablespoons): Intensifies the sauce’s tomato flavor and helps thicken it.
Dry Red Wine (1 cup): Adds acidity and body; choose something you’d love to sip.
Crushed Tomatoes (1 can, 28 ounces): The saucy backbone that cooks down to perfection.
Beef Broth (2 cups): Lends savory depth and keeps things from drying out.
Fresh Thyme (2 teaspoons) or Dried (1 teaspoon): Delivers that signature Italian herbal aroma.
Fresh Rosemary (2 teaspoons, chopped) or Dried (1 teaspoon): For a piney, woodsy hit that elevates the whole dish.
Bay Leaves (2): Impart subtle layers of aroma as everything simmers together.
Sugar (1 teaspoon): Balances out the acidity of tomatoes for a rounder flavor.
Red Pepper Flakes (1/4 teaspoon, optional): If you like a gentle kick, add just a pinch.
Fresh Parsley (chopped, for garnish): Brightens everything up just before serving.
Grated Parmesan Cheese (for serving): Adds a finishing touch of salty, nutty richness.
Cooked Pasta or Polenta (for serving): The foundation for your beautiful ragu—pick your favorite!

How to Make Short Rib Ragu

Step 1: Prep and Sear the Beef

Begin by patting your short ribs dry—this ensures a crisp, deep sear. Sprinkle them all over with salt and black pepper, massaging the seasoning into the meat. Heat the olive oil in a large Dutch oven over medium-high heat. Once it’s shimmering, add the short ribs, making sure not to overcrowd the pot. Sear on all sides until they develop a rich, mahogany crust, about 3–4 minutes per side. Don’t rush! This step layers in magical, meaty flavor. Set the ribs aside on a plate.

Step 2: Build the Flavor Base

Lower the heat to medium, then toss in your diced onion, carrots, and celery (aka soffritto). Stir frequently and sauté for about 5–6 minutes until softened and fragrant. Add in the garlic and cook for another minute, letting it fill your kitchen with its unmistakable aroma. Next, stir in the tomato paste and cook for 2 minutes to caramelize and concentrate its flavor—it should darken just a shade.

Step 3: Deglaze and Simmer

Pour in the dry red wine, scraping up every delicious brown bit from the bottom of the pot. Let it simmer for 3 minutes, reducing slightly and infusing your veggies with extra body. This is where the foundation of your Short Rib Ragu starts to truly sing.

Step 4: Build the Sauce

Now, add the crushed tomatoes and beef broth. Sprinkle in your thyme, rosemary, bay leaves, sugar, and a pinch of red pepper flakes if you like a little warmth. Stir everything together, then gently nestle the seared short ribs (and all their juices!) back into the pot. Make sure the beef is mostly covered so it stays juicy as it cooks.

Step 5: Braise in the Oven

Cover your Dutch oven with its lid and transfer it to a preheated 325°F oven. Let the magic happen for 2 and a half to 3 hours. Check occasionally to ensure the meat is always mostly submerged. By the time you remove the pot, the ribs should be so tender they’re practically falling apart at a glance.

Step 6: Shred and Finish

Remove the short ribs from the pot. Shred the beef with two forks, discarding bones and excess fat. Skim off any visible surface fat from the sauce if you like. Return the shredded meat to the pot, stir, and simmer uncovered on the stove for about 10 minutes—this thickens the ragu and lets the flavors mingle even more. Give it a final taste, seasoning if needed. Serve hot over a bed of pasta or spoon it onto a cloud of creamy polenta. Don’t forget the parsley and a shower of Parmesan!

How to Serve Short Rib Ragu

Garnishes

A sprinkle of fresh parsley adds color and brightness, while grated Parmesan cheese melts gently into the hot ragu, creating savory bursts in every bite. Never underestimate a drizzle of really good olive oil right before serving—it adds a silky, peppery finish that ties everything together.

Side Dishes

Though Short Rib Ragu is rich and satisfying all on its own, consider offering a simple green salad dressed with a tangy vinaigrette to cut through the richness. Warm garlic bread or a rustic loaf make perfect partners for soaking up all that luscious sauce. For something more indulgent, creamy polenta or soft, buttery mashed potatoes are irresistible.

Creative Ways to Present

For dinner parties, try serving Short Rib Ragu in shallow bowls over fresh pappardelle, with a generous swirl of sauce. Or, for a rustic twist, ladle it onto grilled polenta rounds and top with a fried egg. If you’re feeling adventurous, stuff leftovers into toasted ciabatta for the world’s most decadent ragu sandwich—warm, cheesy, and totally unforgettable.

Make Ahead and Storage

Storing Leftovers

Let your leftover Short Rib Ragu cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 3 days and actually tastes better by the next day as the flavors deepen and meld together.

Freezing

This dish is a freezer hero! Simply spoon cooled ragu into freezer-safe bags or containers, press out excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Be sure to label with the date so you always know when you stashed that batch away for future cozy meals.

Reheating

Gently reheat your Short Rib Ragu in a saucepan over low to medium heat, adding a splash of water or broth if the sauce has thickened too much. Stir occasionally until hot and bubbly. For single portions, the microwave works in a pinch—cover and heat in short bursts, stirring between intervals so it warms evenly.

FAQs

Can I use boneless short ribs for this recipe?

You absolutely can, though bone-in short ribs infuse extra flavor and richness as they braise. If you use boneless, the cook time will likely be slightly shorter, so check for tenderness a bit earlier.

What’s the best pasta shape to pair with Short Rib Ragu?

Pappardelle is a classic choice—the wide ribbons are perfect for catching hearty sauce and shreds of beef. But tagliatelle, rigatoni, or even gnocchi work beautifully, too. Polenta is another dreamy option for a gluten-free meal!

Can I make this Short Rib Ragu ahead of time?

Definitely! In fact, this ragu gets even tastier after a night in the fridge as the flavors continue to meld. Simply reheat gently before serving and add a splash of broth if needed to loosen the sauce.

Is there a way to make this dish dairy-free?

The ragu itself is dairy-free, so just skip the Parmesan garnish or use your favorite non-dairy alternative. Serve over polenta, gluten-free pasta, or grain of your choice for even more flexibility.

What wine should I use in the sauce?

Choose a dry red wine you enjoy drinking, such as Chianti, Cabernet Sauvignon, or Merlot. A good wine enhances the whole ragu, but don’t worry—there’s no need to break out a fancy bottle.

Final Thoughts

I hope you’ll give this Short Rib Ragu a spot in your cozy dinner rotation—it is pure comfort and just the thing to make any night feel a bit more special. Once you taste that first forkful of melt-in-your-mouth beef wrapped in velvety sauce, I know you’ll be hooked. Enjoy every bite and don’t forget to share with someone you love!

Short Rib Ragu Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of this hearty Short Rib Ragu. Tender braised beef short ribs in a savory tomato-based sauce, served over pasta or creamy polenta, make for a satisfying meal that’s perfect for any occasion.

Ingredients

Scale

Braised Short Ribs:

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

Ragu Sauce:

1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
1 can (28 ounces) crushed tomatoes
2 cups beef broth
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
2 bay leaves
1 teaspoon sugar
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped for garnish
Grated Parmesan cheese for serving
Cooked pasta or polenta for serving

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Instructions

Preheat the oven: Preheat the oven to 325°F.
Sear the short ribs: Season short ribs with salt and pepper. Sear in a Dutch oven until browned. Set aside.
Sauté vegetables: Cook onion, carrots, and celery until softened. Add garlic and cook briefly.
Add remaining ingredients: Stir in tomato paste, then add wine, crushed tomatoes, beef broth, herbs, sugar, and red pepper flakes.
Braise in the oven: Return short ribs to the pot, cover, and braise in the oven for 2 1/2 to 3 hours.
Shred the meat: Remove ribs, shred the meat, discard bones and fat. Return meat to the sauce.
Simmer: Simmer on the stovetop to thicken the sauce.
Serve: Serve the ragu over pasta or polenta, garnished with parsley and Parmesan cheese.

Notes

This ragu tastes even better the next day as the flavors develop.
You can make it ahead and store it in the refrigerator for up to 3 days or freeze for up to 3 months.
For a richer sauce, add 1/2 cup heavy cream at the end of cooking.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Italian