Short Rib Ragu Recipe

Prepare to fall in love with the kind of comfort food that feels like a warm hug: Short Rib Ragu. This dish is everything you want from a long-simmered Italian classic—rich, savory, and layered with deep flavors. Tender beef short ribs melt right into a luxuriously hearty tomato sauce, basking in the sweet company of red wine and aromatic herbs. Every bite feels like a special occasion, whether you’re winding down with a bowl for yourself or gathering friends and family around the table.

Ingredients You’ll Need

The magic behind Short Rib Ragu? Simple, honest ingredients that come together to create layers of soul-satisfying flavor. Each one plays a starring role, from the slowly braised beef to the brightness of fresh herbs and the richness brought by a classic soffritto. Here’s what you’ll need—a few quality picks make all the difference.

• Beef short ribs, de-boned and cubed: These become incredibly tender and deliver unbeatable depth to the ragu.
• Light olive oil (or vegetable/avocado oil): Use this for searing; it helps lock in flavor and create beautiful caramelization.
• Kosher salt: Essential for drawing out the best in every ingredient, especially the beef.
• White onion, finely diced: Gives the sauce gentle sweetness and a silky texture.
• Celery, finely diced: Part of the classic Italian base, it adds earthiness and depth.
• Carrot, finely diced: Adds subtle sweetness and vibrant color to the sauce.
• Garlic cloves, finely minced: Brings brightness and unmistakable Italian aroma.
• Tomato paste: Concentrates the tomato flavor and helps thicken the sauce.
• Red wine: Adds sophistication, acidity, and a hint of luxurious warmth.
• Broth (beef or chicken): Keeps everything moist while deepening the savory base.
• Crushed tomatoes (14 oz can): The heart of the sauce for bold tomato character.
• Herb bundle (rosemary, thyme, parsley stems): Infuses unmistakable Italian fragrance.
• Bay leaves: Adds background herbal notes that round out the ragu.
• Sherry or red wine vinegar: Brightens and balances the richness at the end.
• Fresh cracked pepper: For a bit of heat and even more flavor complexity.
• Pasta (tagliatelle or pappardelle): Wide ribbons are perfect for soaking up every drop of ragu.
• Chopped parsley and grated Parmigiano Reggiano: For sprinkling generously over your finished dish.

How to Make Short Rib Ragu

Step 1: Season and Sear the Short Ribs

Generously scatter kosher salt all over the short rib cubes. Heat the olive oil in a large Dutch oven or braiser over medium-high. Sear the short ribs in hot batches so they develop a gorgeous, deep-brown crust—don’t rush or crowd the pot, as this step is all about building flavor. Once browned on all sides, set them aside on a plate and pour off any excess grease, leaving just enough for the next step.

Step 2: Build the Flavor Base

Without cleaning the pot (all those browned bits are pure gold!), toss in the onion, celery, carrot, and garlic. Sauté for 3-4 minutes until the onion softens and everything smells like the start of an Italian feast. Stir in the tomato paste along with a good pinch of kosher salt and cracked black pepper, letting it caramelize for another couple of minutes—it should tint the vegetables a lovely red and intensify the sweetness of the tomatoes.

Step 3: Deglaze with Wine

Pour in the red wine and get ready for a sizzle! Use a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom of the pot. This is your ticket to a deeply flavorful Short Rib Ragu, so don’t skip this step. Let the wine reduce slightly, infusing your base with richness and a hint of acidity.

Step 4: Simmer Low and Slow

Nestle the browned short ribs back into the pot. Add the broth and crushed tomatoes, then tuck in the herb bundle and bay leaves. Bring everything to a gentle simmer, partially covered, and let the ragu work its magic for 2 to 2½ hours. Check in every so often; if the sauce evaporates a bit too quickly, add a splash more broth or water. The goal? Falling-apart tender beef and a sauce so fragrant, you’ll want to eat it right off the spoon.

Step 5: Shred and Finish

When the short ribs are fork-tender, fish out the bay leaves and herb bundle. Use tongs or two forks to shred the short ribs directly in the pot. Stir in the vinegar for just the right sparkle of acidity. Taste, and adjust the seasoning if needed. If you like a thicker sauce, let it bubble away, uncovered, for another 15-30 minutes until it’s just right for you.

Step 6: Cook Pasta and Serve

While the ragu finishes, cook your favorite wide pasta—tagliatelle or pappardelle—according to package directions. Drain and toss immediately with the sauce, then pile onto plates or into deep bowls. Shower with grated Parmigiano Reggiano and a handful of chopped parsley. Your masterpiece is ready!

How to Serve Short Rib Ragu

Garnishes

The finishing touches take Short Rib Ragu from delicious to unforgettable. Think fluffy clouds of freshly grated Parmigiano Reggiano and a dusting of bright green parsley. If you have a drizzle of good olive oil or a pinch of chili flakes on hand, all the better for heightening both flavor and presentation.

Side Dishes

You can’t go wrong with classic accompaniments like crusty Italian bread to mop up every last bit of sauce. For freshness, pair with a simple arugula salad tossed in lemon vinaigrette. If you’re after a more robust table, a plate of roasted vegetables or creamy polenta fits right in with the cozy spirit of this dish.

Creative Ways to Present

While Short Rib Ragu is perfect over pasta, don’t stop there! Try spooning it over cheesy polenta, nestling it into baked potatoes, or even stuffing it into baked lasagna. For a fun appetizer, pile it onto toasted crostini or serve in mini ramekins for an indulgent starter on your next dinner menu.

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu actually tastes even better the next day, after the flavors have mingled overnight! Cool any leftovers to room temperature and transfer them into airtight containers. Store in the fridge, where they’ll keep beautifully for up to four days—plenty of time for several excellent meals.

Freezing

Have extra? You’re in luck. Short Rib Ragu freezes like a dream. Portion into sealed freezer containers or bags (minus the pasta), label, and stash for up to three months. Defrost overnight in the fridge or gently reheat straight from frozen for a super-convenient, homemade dinner.

Reheating

To bring your ragu back to life, simply warm it in a saucepan over medium-low heat, adding a splash of broth or water if needed to loosen it up. Stir occasionally until steaming hot, then serve over fresh pasta or your favorite base. If you’re microwaving, use a covered dish and reheat in short bursts, stirring in between, to avoid drying it out.

FAQs

Can I use bone-in short ribs instead of boneless in Short Rib Ragu?

Absolutely! Bone-in short ribs give additional flavor thanks to the marrow. Just be sure to remove all bones and any extra cartilage before shredding and serving—it’s all about that silky sauce and tender meat.

Is it possible to make Short Rib Ragu without wine?

Yes, you can skip the wine if needed. Just bump up the amount of broth and add a splash of balsamic vinegar or a bit more tomato paste to help replace the wine’s depth and acidity.

What’s the best type of pasta for Short Rib Ragu?

Wider noodles like pappardelle or tagliatelle are the classic choices because they grab onto all that savory sauce. In a pinch, rigatoni or even creamy polenta will make a delicious partner for your ragu.

How do I avoid a greasy sauce?

If you notice too much fat pooling on top after simmering, use a spoon to skim off the excess or let the ragu cool and remove the hardened fat before storing or reheating. Keeping only about two tablespoons of fat after searing helps, too.

Can Short Rib Ragu be made in advance?

Definitely! In fact, making it a day ahead allows the flavors to meld and intensify. Reheat gently and toss with freshly cooked pasta for a low-stress but absolutely showstopping meal.

Final Thoughts

There you have it: everything you need for an unforgettable Short Rib Ragu that’s sure to become a new favorite in your recipe repertoire. Whether you’re cooking for a crowd or just treating yourself, this ragu brings comfort by the bowlful. Give it a try—you’ll be amazed at how something so luxurious can come from such humble ingredients!

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