Short Rib Ragu Recipe

If you are looking to dive into a rich, comforting dish that bursts with deep, savory flavors, this Short Rib Ragu is an absolute must-try. It’s a luscious Italian-inspired sauce that combines tender, slow-cooked beef short ribs with aromatic vegetables and a blend of herbs and tomatoes. The result is a perfect balance of intense, meaty goodness and robust, slightly sweet acidity that clings beautifully to your favorite hearty pasta, making every bite utterly satisfying.

Ingredients You’ll Need

Getting this Short Rib Ragu right doesn’t require a pantry full of complicated items. Each ingredient plays a simple but vital role in building the hearty texture, the vibrant color, and the layered taste that makes this ragu so remarkable.

• 2 lbs Beef short ribs: Choose de-boned and cut into cubes for easy shredding and even cooking.
• 2 tablespoons Light olive oil: A neutral oil to sear the meat and sauté vegetables without overpowering the flavors.
• Kosher salt: Essential for seasoning and bringing out the natural flavors of all components.
• 1 cup White onion, finely diced: Adds sweetness and depth to the base of the sauce.
• ½ cup Celery, finely diced: Provides subtle earthiness and crunch that softens with cooking.
• ½ cup Carrot, finely diced: Adds natural sweetness and vivid color.
• 4 Garlic cloves, finely minced: Packs a punch of aromatic intensity that’s critical in Italian cooking.
• 2 tablespoons Tomato paste: Concentrates the tomato flavor and helps thicken the sauce.
• 1 cup Red wine: Adds depth, acidity, and a hint of fruitiness while deglazing the pot.
• 1 cup Broth (beef or chicken): Creates a flavorful simmering liquid that infuses the meat.
• 1 ¾ cup Crushed tomatoes: The heart of the sauce, providing both texture and brightness.
• Herb bundle (rosemary, thyme, parsley stems): Fresh herbs that lend an aromatic, woodsy note.
• 2 Bay leaves: Impart a subtle layer of fragrance throughout the slow cooking.
• 2 tablespoons Sherry or red wine vinegar: Added at the end to brighten and balance the richness.
• Fresh cracked pepper: Season to taste for a mild heat that complements the savory notes.
• 1 lb Pasta (tagliatelle or pappardelle): Hearty pasta shapes that hold onto the thick ragu beautifully.
• Chopped parsley and grated Parmigiano Reggiano: Fresh finishing touches that add color and umami.

How to Make Short Rib Ragu

Step 1: Sear the Short Ribs

Start by seasoning the short ribs generously with kosher salt. Heat the olive oil in a large braiser or Dutch oven over medium-high heat, then sear the ribs in batches so they brown evenly without steaming. This step locks in flavor and creates the rich browned bits on the pot bottom, which are essential for depth.

Step 2: Sauté the Vegetables

Remove the ribs and, if there’s excess grease, tone it down but leave some for richness. Add the diced onion, celery, carrot, and minced garlic to the pot and sauté until the onion softens and the mixture becomes fragrant. This builds a savory, aromatic flavor base for the ragu.

Step 3: Tomato Paste and Wine

Stir in the tomato paste along with salt and pepper, cooking for a few more minutes to intensify its sweetness. Next, pour in the red wine to deglaze, scraping all those delicious browned bits off the pot bottom. The wine adds a fruity acidity that balances the beef’s richness beautifully.

Step 4: Simmer the Ragu

Return the browned short ribs to the pot and add the broth, crushed tomatoes, herb bundle, and bay leaves. Bring everything to a gentle simmer, cover with the lid slightly ajar, and let it cook low and slow for about 2 to 2 ½ hours. This slow braise is what transforms the meat into tender, shreddable perfection.

Step 5: Shred and Finish

Once the ribs are fork tender and easily fall apart, remove the herb bundle and bay leaves. Shred the meat directly in the pot with forks or tongs, discarding bones and any less appetizing cartilage. Adjust seasoning, adding the vinegar to brighten the sauce. If the ragu is too thin, simmer uncovered a bit longer to thicken it perfectly.

How to Serve Short Rib Ragu

Garnishes

Simple garnishes elevate your Short Rib Ragu spectacularly. A generous sprinkle of freshly chopped parsley adds a fresh pop of color and a clean herbal note that cuts through the richness. Grated Parmigiano Reggiano, sharp and savory, melts slightly on top, adding a delicious cheesy finish.

Side Dishes

This ragu is hearty enough to stand on its own with pasta, but pairing it with a crisp green salad or roasted vegetables brings refreshing contrast to the meal. Creamy polenta or a crusty, rustic bread also work wonderfully to soak up every last bit of the luscious sauce.

Creative Ways to Present

Beyond classic pasta, think outside the box: use this short rib ragu as a rich filling for homemade ravioli or layer it in lasagna for a decadent twist. It’s equally tasty spooned over soft polenta, served alongside roasted root veggies, or even dolloped on creamy hummus for an unexpected flavor boost.

Make Ahead and Storage

Storing Leftovers

Keep your Short Rib Ragu in an airtight container in the refrigerator, and it will stay fresh and flavorful for up to 3 days. The flavors meld further during resting, making leftovers even more delicious.

Freezing

This ragu freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for a convenient, ready-to-heat meal that feels freshly made.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or burning. Adding a splash of broth or water can help loosen the sauce if it thickened too much. Avoid high heat so the meat stays tender and the sauce stays luscious.

FAQs

Can I use bone-in short ribs instead of boneless?

Absolutely! Bone-in short ribs add extra flavor to the ragu but require you to remove the bones before serving. It might take a bit more work, but the depth of taste is well worth it.

What pasta types work best with Short Rib Ragu?

Thicker, wider pastas like pappardelle, tagliatelle, rigatoni, and cavatelli hold onto the chunky sauce wonderfully, ensuring every bite is coated in delicious ragu.

Can I make this recipe with a different cut of meat?

If short ribs aren’t available, stewing beef cubes are a budget-friendly alternative. The cooking time and method remain the same, though the flavor might be slightly less rich.

Is it necessary to add vinegar at the end?

Yes, adding sherry or red wine vinegar at the end brightens the dish, balancing the richness with a touch of acidity, giving the ragu that perfect rounded flavor.

How do I know when the short ribs are cooked properly?

The short ribs are done when they’re fork tender and easily shred apart. If after 2 ½ hours they aren’t quite there, continue simmering and check every 15 minutes until perfectly tender.

Final Thoughts

This Short Rib Ragu is more than just a meal; it’s a labor of love that fills your kitchen with the comforting aromas of slow-cooked goodness. The tender meat, robust sauce, and simple yet thoughtful ingredients come together in a way that feels both special and approachable. I promise once you try making this dish, it will become a treasured favorite to share with loved ones again and again.

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