Name: Short Rib Ragu: The Ultimate Guide to Making It at Home Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 3 lbs Bone-in Beef Short Ribs; 1 large Yellow Onion, chopped; 2 Carrots, peeled and chopped; 2 Celery Stalks, chopped; 4 cloves Garlic, minced; 2 tablespoons Olive Oil; 1 (750ml) bottle Dry Red Wine (such as Chianti or Cabernet Sauvignon); 1 (28 oz) can Crushed Tomatoes; 1 (15 oz) can Tomato Sauce; 2 tablespoons Tomato Paste; 2 cups Beef Broth; 2 Bay Leaves; 1 teaspoon Dried Thyme; 1/2 teaspoon Dried Rosemary; 1/4 teaspoon Red Pepper Flakes (optional); Salt and freshly ground Black Pepper to taste; 1 lb Pasta (such as Pappardelle, Tagliatelle, or Rigatoni); Fresh Parsley, chopped, for garnish; Grated Parmesan Cheese, for serving

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Introduction

Slow-cooked short rib ragu is a rich, comforting dish perfect for a cozy dinner. Tender beef short ribs simmered in a flavorful tomato and red wine sauce create a luscious sauce that pairs beautifully with hearty pasta. This recipe guides you through making it deliciously at home.

Short Rib Ragu: The Ultimate Guide to Making It at Home Recipe - Recipe Image

Ingredients

3 lbs Bone-in Beef Short Ribs
2 tablespoons Olive Oil
1 large Yellow Onion, chopped
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
4 cloves Garlic, minced
1 (750ml) bottle Dry Red Wine (such as Chianti or Cabernet Sauvignon)
1 (28 oz) can Crushed Tomatoes
1 (15 oz) can Tomato Sauce
2 tablespoons Tomato Paste
2 cups Beef Broth
2 Bay Leaves
1 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/4 teaspoon Red Pepper Flakes (optional)
Salt and freshly ground Black Pepper to taste
1 lb Pasta (such as Pappardelle, Tagliatelle, or Rigatoni)
Fresh Parsley, chopped, for garnish
Grated Parmesan Cheese, for serving

Instructions

Step 1: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove from the pot and set aside.
Step 2: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1-2 minutes, stirring constantly.
Step 3: Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let simmer for 5-7 minutes. Add crushed tomatoes, tomato sauce, beef broth, bay leaves, dried thyme, dried rosemary, and red pepper flakes if using. Stir to combine. Return the browned short ribs to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat to low, cover, and simmer gently for at least 3 hours, or up to 4 hours, until the short ribs are incredibly tender. Check occasionally and add more beef broth if needed.
Step 4: Carefully remove the short ribs from the pot and set aside to cool slightly. Shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat to the pot with the sauce. Stir to combine. Simmer the ragu uncovered for another 15-20 minutes to thicken the sauce slightly. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving.
Step 5: While the ragu simmers for the final time, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining. Add the cooked pasta to the pot with the ragu. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy sauce. Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese.

Tips & Variations

For extra depth, add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes.
If you prefer a spicier ragu, increase the red pepper flakes to taste.
Use leftover ragu as a delicious topping for polenta or creamy mashed potatoes.
For a quicker version, you can use boneless short ribs or chuck roast cut into chunks.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much. The ragu also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs or other cuts like chuck roast can be used. Just cut them into large chunks and follow the same cooking method.

What pasta types work best with short rib ragu?

Wide, flat noodles like pappardelle or tagliatelle are ideal because they hold the rich sauce well. Rigatoni or other tube-shaped pasta also work nicely to trap the meat and sauce.