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

Introduction

This Short Rib Ragu is a rich and comforting dish perfect for ambitious home cooks. Slow-simmered until tender, the beef melts into a deeply flavorful tomato sauce that pairs beautifully with wide, hearty pasta. It’s an impressive meal that’s surprisingly easy to make at home.

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

1. 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.
2. 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.
3. 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 cook gently for at least 3 hours, or up to 4 hours, until the short ribs are very tender. Check occasionally and add more beef broth if needed.
4. 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.
5. Step 5: While the ragu is simmering 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 richness, skim excess fat from the sauce before adding the shredded meat.
• If you prefer a spicier ragu, increase the red pepper flakes or add a pinch of chili powder.
• Dry white wine can be a substitute for red wine if preferred, though flavor will be lighter.
• Use slow cooker instead of stovetop by searing meat first, then cooking sauce and ribs low and slow for 6-8 hours.
• Try serving the ragu over creamy polenta or mashed potatoes for a variation.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it’s too thick.

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 can be used. Cooking times may be slightly shorter since there are no bones, but check for tender meat before shredding.

What pasta types work best with short rib ragu?

Wide, flat pasta such as pappardelle, tagliatelle, or ridged pasta like rigatoni are ideal because they hold the thick sauce well and balance the rich texture of the ragu.

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

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★★★★★

4.5 from 100 reviews

This Short Rib Ragu recipe offers a rich, hearty Italian-inspired dish featuring slow-simmered bone-in beef short ribs cooked in a robust tomato and red wine sauce. Perfect for cozy dinners, this ragu is served over tender pasta and garnished with fresh parsley and Parmesan cheese, creating a comforting and elegant meal that’s ideal for home cooking.

• Author: Kai
• Prep Time: 30 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours 15 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Oil

• 3 lbs Bone-in Beef Short Ribs
• 2 tablespoons Olive Oil

Vegetables and Aromatics

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

Liquids and Sauces

• 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 and 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 and Garnishes

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

Instructions

1. Prepare the 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: 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 flavors.
3. Deglaze and Add Liquids: 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 to reduce slightly. Add crushed tomatoes, tomato sauce, beef broth, bay leaves, dried thyme, dried rosemary, and optional red pepper flakes. Stir to combine. Return the browned short ribs to the pot, nestling them into the sauce.
4. Simmer the Ragu: Bring to a simmer, then reduce heat to low, cover the pot, and simmer gently for at least 3 hours, up to 4 hours, or until the short ribs are incredibly tender. Check occasionally and add more beef broth if needed to maintain sauce consistency.
5. Shred the Meat: Carefully remove the short ribs from the pot and set aside to cool slightly. Using two forks, shred the meat, discarding any bones and excess fat.
6. Finish the Sauce: Return the shredded meat to the pot with the sauce. Stir to combine. Simmer the ragu uncovered for another 15-20 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
7. Cook the Pasta and Serve: While the ragu simmers for the final time, cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water. Drain pasta and add it to the pot with the ragu. Toss to coat, adding reserved pasta water as needed to create a creamy sauce. Serve immediately garnished with fresh chopped parsley and grated Parmesan cheese.

Notes

• For deeper flavor, consider marinating the short ribs in red wine and herbs overnight before cooking.
• If the sauce thickens too much during simmering, add additional beef broth or water to reach desired consistency.
• Bone-in short ribs add extra richness, but boneless short ribs can be used if preferred.
• Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent burning.
• This ragu can be made a day ahead; flavors develop further when reheated.

Keywords: Short Rib Ragu, Italian Beef Ragu, Slow Simmered Ragu, Hearty Pasta Sauce, Comfort Food, Homemade Ragu