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Short Rib Ragu Recipe

Short Rib Ragu Recipe
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★★★★★

4.8 from 29 reviews

This rich and hearty Short Rib Ragu is a slow-simmered Italian meat sauce made with tender beef short ribs, aromatic vegetables, red wine, and crushed tomatoes. Perfectly paired with thick pasta like pappardelle or tagliatelle, it offers a deeply comforting and flavorful meal ideal for cozy dinners or special occasions.

Ingredients

Scale

Meat and Seasoning

  • 2 lbs Beef short ribs – Deboned, cut into 2″ (5cm) cubes
  • Kosher salt
  • Fresh cracked pepper to taste

Vegetables and Aromatics

  • 1 cup White onion – Finely diced
  • ½ cup Celery – Finely diced
  • ½ cup Carrot – Finely diced
  • 4 Garlic cloves – Finely minced

Liquids and Sauces

  • 2 tablespoons Light olive oil (or vegetable or avocado oil)
  • 2 tablespoons Tomato paste
  • 1 cup Red wine
  • 1 cup Broth – Beef or chicken
  • 1 ¾ cup Crushed tomatoes – 14oz can
  • 2 tablespoons Sherry or red wine vinegar

Herbs and Seasonings

  • Herb Bundle – Rosemary, thyme, parsley stems
  • 2 Bay leaves

To Serve

  • 1 lb Pasta – Tagliatelle or pappardelle
  • Chopped parsley for garnish
  • Grated Parmigiano Reggiano for garnish

Instructions

  1. Season and Sear Short Ribs: Season the short ribs generously with kosher salt on all sides. Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs in batches without crowding the pot, browning all sides. Transfer the seared ribs to a plate. Remove excess fat from the pot, leaving no more than 2 tablespoons.
  2. Sauté Vegetables and Garlic: In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3-4 minutes until the onion softens and the vegetables begin to caramelize.
  3. Add Tomato Paste and Season: Stir in 2 tablespoons of tomato paste along with 1 teaspoon kosher salt and ½ teaspoon freshly cracked pepper. Cook for another 2-3 minutes to deepen the tomato flavor.
  4. Deglaze with Red Wine: Pour in 1 cup of red wine, scraping the bottom of the pot thoroughly to lift all browned bits. Allow the wine to reduce slightly for about 2-3 minutes.
  5. Simmer Short Ribs with Liquids: Return the seared short ribs to the pot and add 1 cup of broth and 1 ¾ cups of crushed tomatoes. Add the herb bundle and bay leaves. Bring the mixture to a low simmer.
  6. Slow Cook the Ragu: Cover the pot with the lid slightly ajar to let steam escape. Simmer gently for 2 to 2 ½ hours, checking occasionally. If the sauce reduces too much, add a splash of broth or water and reduce heat if necessary. The ribs should become fork-tender and fall apart easily.
  7. Shred the Meat and Finish Sauce: Remove and discard the bay leaves and herb bundle. Shred the meat directly in the pot with tongs or forks. Remove any bones and unwanted cartilage if using bone-in ribs. Adjust seasoning and stir in 2 tablespoons of sherry or red wine vinegar. If the sauce is too thin, continue simmering for 15-30 minutes to thicken.
  8. Cook and Serve Pasta: Cook your chosen pasta (tagliatelle or pappardelle) according to package instructions. Serve the hearty ragu over the pasta and garnish with grated Parmigiano Reggiano and chopped parsley for a perfect finish.

Notes

  • For best results, use deboned short ribs cut English style into cubes for convenience. Bone-in short ribs add extra flavor if preferred.
  • Stewing beef cubes can be used as a more affordable alternative.
  • This ragu is versatile: serve with pasta, polenta, as a ravioli filling, in lasagna, or even over roasted vegetables or hummus.
  • Recommended pasta shapes include thick, hearty cuts like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.
  • Refer to the blog post for step-by-step photos to assist with the cooking process.

Nutrition

Keywords: Short rib ragu, Italian ragu, beef ragu, braised short ribs, pappardelle sauce, hearty meat sauce, slow cooked ragu

Find it online: https://hannahdelgado.com/short-rib-ragu-recipe/