If you’ve been searching for a rich, soulful dish that turns humble ingredients into a celebration of flavor, this Short Rib Ragu Recipe is exactly what you need. Slow-braised to perfection, the tender short ribs melt into a deeply savory tomato sauce infused with herbs, garlic, and red wine, creating a luxurious ragu that feels both comforting and elegant. Whether you’re cooking for a cozy family dinner or a special gathering, this recipe will quickly become a beloved staple that invites happy sighs and second helpings at the table.
Ingredients You’ll Need
Each ingredient in this Short Rib Ragu Recipe plays a crucial role in building the perfect balance of taste, texture, and color. From the hearty short ribs that bring rich meatiness to the sauce, to the fresh herbs that add layers of fragrance, these simple items combine to create something truly magical.
- 3 lbs bone-in short ribs: The star of the dish, providing deliciously tender, succulent meat when slow-cooked.
- 2 tbsp olive oil: Used for searing to build those beautiful caramelized flavors on the ribs.
- Salt and pepper, to taste: Essential for seasoning every component evenly throughout the cooking process.
- 1 medium onion, chopped: Adds a savory sweetness that forms the base of the sauce.
- 2 carrots, peeled and chopped: Brings natural sweetness and subtle texture to the ragu.
- 2 celery stalks, chopped: Offers aromatic depth and fresh earthiness.
- 4 cloves garlic, minced: Delivers that unmistakable punch of warmth and fragrance.
- 1 cup red wine: Red wine like Cabernet Sauvignon enriches the sauce with complexity and a velvety finish.
- 1 (28 oz) can crushed tomatoes: The tomato base that gives the ragu its characteristic rich, tangy body.
- 2 tbsp tomato paste: Intensifies the tomato flavor and adds a lovely thickness to the sauce.
- 2 cups beef broth: Deepens the meatiness and ensures the sauce doesn’t dry out during braising.
- 2 sprigs fresh thyme: Adds subtle herbal notes that brighten the rich sauce.
- 1 sprig fresh rosemary: Lends its piney, fragrant character which complements the beef beautifully.
- 1 bay leaf: Provides a hint of earthiness and rounds out the flavor profile.
- 1 tsp dried oregano: Brings a classic Italian herb touch, perfect in any ragu.
- 1 tsp red pepper flakes (optional): For a gentle, warming heat that awakens the palate.
- 1 tbsp fresh parsley, chopped: A vibrant garnish that adds freshness and color.
- Freshly grated Parmesan cheese: Brings salty, nutty richness that crowns the dish.
- Pasta (pappardelle, rigatoni, or tagliatelle): Your base to soak up every luscious bite of ragu.
- Polenta (optional): A creamy alternative that pairs wonderfully with the robust sauce.
How to Make Short Rib Ragu Recipe
Step 1: Searing the Short Ribs
Start by preheating your oven to 325°F (165°C). Heat olive oil in a heavy-bottomed Dutch oven until shimmering. Season the short ribs generously with salt and pepper, then sear them over medium-high heat, browning each side for about 4 to 5 minutes. This step locks in their juices and develops those irresistible caramelized flavors that form the foundation of the ragu’s depth.
Step 2: Preparing the Vegetables
Remove the ribs and set them aside. In the same pot, toss in the chopped onion, carrots, and celery. Cook, stirring occasionally, until they soften to a tender sweetness, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant, releasing the aroma that tells you this ragu’s coming together beautifully.
Step 3: Deglazing with Red Wine
Pour the red wine into the pot, scraping up every delicious browned bit stuck to the bottom. These browned fragments, known as fond, are pure flavor gold. Allow the wine to simmer and reduce slightly for a couple of minutes, concentrating its rich notes before adding the tomatoes.
Step 4: Adding Tomatoes and Broth
Stir in the crushed tomatoes, tomato paste, and beef broth. Add the fresh herbs—thyme, rosemary, and bay leaf—along with dried oregano and red pepper flakes if you want a little heat. Nestle the short ribs back into the pot, making sure they’re well submerged in the fragrant sauce that’s starting to come alive.
Step 5: Braising the Short Ribs
Cover the pot and slide it into the oven. Let the short ribs braise gently for 3 to 4 hours. This slow cooking breaks down the connective tissue, turning the meat fork-tender and infusing the sauce with a profound meaty richness that defines this Short Rib Ragu Recipe.
Step 6: Shredding the Meat and Final Touches
When the ribs are tender, carefully remove them and discard the bones. Shred the meat into bite-sized, luscious pieces using two forks. Return the shredded meat to the sauce, stirring to blend everything into one harmonious dish ready to be served.
How to Serve Short Rib Ragu Recipe
Garnishes
Finish your Short Rib Ragu Recipe with a sprinkle of freshly chopped parsley for a pop of vibrant green and a burst of freshness. Don’t forget a generous shower of freshly grated Parmesan cheese, which adds a creamy, salty kick that perfectly complements the deep, savory sauce.
Side Dishes
This ragu shines served over wide, ribbon-like pastas like pappardelle or tagliatelle that can capture all the meaty sauce in every twist. For a comforting twist, creamy polenta or even mashed potatoes make fantastic alternatives that soak up the ragu’s richness beautifully.
Creative Ways to Present
Think beyond the bowl: try layering the ragu between sheets of fresh pasta for a decadent lasagna or serve it as a filling for savory crepes. For a more rustic vibe, pile it over roasted vegetables or creamy grits, turning every bite into a cozy indulgence that invites you to savor the moment.
Make Ahead and Storage
Storing Leftovers
This Short Rib Ragu Recipe tastes even better the next day after the flavors have melded. Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing the sauce to thicken and deepen its complexity.
Freezing
If you want to enjoy the ragu later, it freezes wonderfully. Cool it completely, then transfer to freezer-safe containers or bags, and freeze for up to 3 months. This makes it an ideal make-ahead meal for busy nights.
Reheating
To reheat, thaw overnight in the fridge if frozen, then gently warm in a saucepan over low heat. Stir occasionally, adding a splash of broth or water if it seems too thick, until heated through and ready to serve.
FAQs
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs can work in this Short Rib Ragu Recipe, but bone-in ribs tend to impart more flavor and richness to the sauce during braising.
What pasta pairs best with short rib ragu?
Wide noodles like pappardelle, rigatoni, or tagliatelle are perfect because they hold onto the chunky sauce so well, letting you enjoy every meaty, saucy bite.
Can I make this recipe without red wine?
If you prefer to skip the wine, substitute with extra beef broth and a tablespoon of balsamic vinegar or red wine vinegar to add some acidity and depth.
How long does it take to cook the short ribs until tender?
Braising in the oven at 325°F typically takes 3 to 4 hours, depending on the size of your ribs and your oven. The meat should be so tender it falls apart easily with a fork.
Is it possible to prepare the ragu in a slow cooker?
Absolutely! Follow the searing and vegetable steps on the stovetop, then transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender and shreddable.
Final Thoughts
There is something truly special about a Short Rib Ragu Recipe that turns simple ingredients into a dish full of warmth, comfort, and rich flavor that feels like a big culinary hug. I promise once you try it, you’ll want to make it again and again for those unforgettable gatherings or quiet nights in. So grab your Dutch oven and get ready to indulge in a feast that’s well worth the wait.
Print
Short Rib Ragu Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This rich and hearty Short Rib Ragu features tender, slow-braised beef short ribs simmered in a flavorful tomato and red wine sauce, infused with aromatic herbs and vegetables. Perfectly paired with pasta, polenta, or mashed potatoes, this comforting Italian-inspired dish is ideal for a special family dinner or weekend meal.
Ingredients
Beef and Seasoning
- 3 lbs bone-in short ribs
- Salt and pepper, to taste
Sauté Base
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 1 cup red wine (such as Cabernet Sauvignon or Chianti)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
Herbs and Spices
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional, for heat)
Garnish and Serving
- 1 tbsp fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
- Pasta (such as pappardelle, rigatoni, or tagliatelle)
- Polenta (optional)
Instructions
- Sear the Short Ribs: Preheat the oven to 325°F (165°C). Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear them on all sides until beautifully browned, about 4-5 minutes per side. Remove the short ribs from the pot and set aside.
- Prepare the Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and start to develop flavor, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze with Wine: Pour the red wine into the pot to deglaze, scraping up any browned bits stuck to the bottom. Let the wine simmer for 2-3 minutes to reduce slightly, concentrating the flavors.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Add fresh thyme, rosemary, bay leaf, dried oregano, and red pepper flakes if using. Return the seared short ribs to the pot, nestling them into the sauce so they are mostly submerged.
- Braise the Short Ribs: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let the short ribs braise slowly for 3 to 4 hours, or until the meat is fork-tender and falls off the bone effortlessly.
- Shred the Meat: Remove the short ribs from the pot. Discard the bones and shred the meat into bite-sized pieces using two forks. Return the shredded meat to the pot and stir thoroughly into the sauce to combine.
- Serve: Spoon the rich short rib ragu over your choice of pasta such as pappardelle, rigatoni, or tagliatelle, or alternatively serve it over creamy polenta or mashed potatoes. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese for a beautiful finish.
Notes
- For the best flavor, use a good quality dry red wine that you also enjoy drinking.
- Bone-in short ribs add extra richness and depth; however, boneless can be used if preferred.
- Make sure to brown the ribs well to develop a deep, savory flavor in the sauce.
- This ragu tastes even better the next day as the flavors meld; it stores well for up to 3 days in the refrigerator.
- You can freeze the ragu for up to 3 months; thaw overnight before reheating.
- If polenta is served, creamy or grilled polenta are both excellent options to accompany the ragu.
