Print

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

Print Recipe

★★★★★

4.9 from 155 reviews

This Short Rib Ragu recipe offers a rich, comforting Italian-style sauce made with tender, slow-simmered beef short ribs in a flavorful tomato and red wine base. Perfectly paired with pappardelle or rigatoni, this hearty dish makes a perfect cozy meal at home.

Ingredients

Scale

Meat

  • 3 lbs Bone-in Beef Short Ribs

Vegetables & Aromatics

  • 1 large Yellow Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery Stalks, chopped
  • 4 cloves Garlic, minced

Liquids & Sauces

  • 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

Herbs & Seasonings

  • 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

Pasta & Garnishes

  • 1 lb Pasta (such as Pappardelle, Tagliatelle, or Rigatoni)
  • Fresh Parsley, chopped, for garnish
  • Grated Parmesan Cheese, for serving

Instructions

  1. Season and Sear Short Ribs: 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 pot and set aside.
  2. Sauté Vegetables and Aromatics: 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 to deepen the flavors.
  3. Deglaze and Simmer Sauce: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for 5-7 minutes to reduce slightly. 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 (up to 4 hours) until short ribs are tender. Check occasionally and add more beef broth if needed.
  4. Shred Meat and Thicken Sauce: Carefully remove the short ribs from the pot and set aside to cool slightly. Shred the meat using two forks, discarding bones and excess fat. Return shredded meat to the pot and stir to combine. Simmer the ragu uncovered for another 15-20 minutes to allow sauce to thicken. Taste and adjust seasoning with salt and pepper. Remove bay leaves.
  5. Cook Pasta and Serve: While the sauce simmers, cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining. Add cooked pasta to the pot with the ragu and toss to coat, adding reserved pasta water as needed to create a creamy sauce. Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese.

Notes

  • For the richest flavor, use bone-in short ribs and brown them well.
  • Simmer the ragu gently to avoid drying out the meat and to develop deep flavors.
  • Reserve pasta cooking water to adjust sauce consistency for a silky finish.
  • Red pepper flakes are optional but add a nice subtle heat.
  • This ragu can be made a day ahead; flavors improve with time.
  • Use wide pasta shapes like pappardelle or rigatoni to hold the hearty sauce well.

Keywords: short rib ragu, beef ragu, Italian ragu recipe, slow simmered beef sauce, pappardelle ragu, comfort food, homemade ragu

Find it online: https://cookwithyana.com/short-rib-ragu-the-ultimate-guide-to-making-it-at-home-recipe/