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