Short Rib Ragu Recipe

There’s something magical about bringing a pot of Short Rib Ragu to the dinner table—a rich, velvety sauce brimming with incredibly tender beef, lifted by flavorful herbs and a hearty splash of red wine. This beloved Italian-inspired dish is the epitome of comfort, perfect for chilly nights and special gatherings alike. Whether you’re swirling it through ribbons of tagliatelle or spooning it over a soft pillow of polenta, Short Rib Ragu is an unforgettable showstopper, guaranteed to spark smiles and second helpings.

Ingredients You’ll Need

The beauty of Short Rib Ragu lies in its simplicity—each ingredient plays a vital role, infusing the sauce with layers of savory depth, vibrant color, and irresistible aroma. Take a moment to gather these building blocks, and you’ll be well on your way to dinner bliss.

• Beef short ribs (2 lbs): The star of the show! Rich and full-flavored, these become meltingly tender after a long, slow braise.
• Olive oil (2 tablespoons): For searing the ribs and creating a rich base for the sauce.
• Kosher salt: Enhances all the flavors and helps tenderize the beef.
• White onion (1 cup, diced): Adds natural sweetness and body to the sauce.
• Celery (½ cup, diced): Lends a subtle, herbal note that brightens the ragu.
• Carrot (½ cup, diced): Balances out the sauce with a touch of earthy sweetness.
• Garlic (4 cloves, minced): Delivers punchy, aromatic depth—don’t hold back!
• Tomato paste (2 tablespoons): Intensifies the tomato base and adds gorgeous color.
• Red wine (1 cup): Infuses the sauce with robust flavor and helps tenderize the meat.
• Beef or chicken broth (1 cup): Adds savory richness; use what you love.
• Crushed tomatoes (1¾ cups): Bring bright acidity and keep the sauce luscious.
• Herb bundle (rosemary, thyme, parsley stems): Classic Italian herbs for complexity—tie them together for easy removal.
• Bay leaves (2): Create an earthy, aromatic undertone that makes the sauce sing.
• Vinegar (2 tablespoons): Just a splash to lift and balance all the deep flavors.
• Fresh cracked pepper: Adds a last-minute kick and elevates every bite.
• Tagliatelle or pappardelle (1 lb): Wide, silky noodles that catch every drop of ragu.
• Chopped parsley and grated Parmigiano Reggiano: Essential for finishing with brightness and richness.

How to Make Short Rib Ragu

Step 1: Sear the Short Ribs

Start by generously seasoning your short ribs with kosher salt, then heat the olive oil in a heavy-bottomed pot until it’s shimmering. Sear the short ribs in batches so they develop a glorious brown crust on all sides. Don’t rush this step—it adds the deepest flavor to your Short Rib Ragu.

Step 2: Sauté the Vegetables

In the same pot, toss in the diced onion, celery, carrot, and minced garlic. Sauté over medium-low heat until the veggies are soft and golden, scraping up the savory fond from the bottom of the pot. Their sweetness and aromatics lay the groundwork for a rich, balanced sauce.

Step 3: Build the Flavor Base

Stir in the tomato paste, salt, and cracked black pepper. Let everything cook together for 2 to 3 minutes. This caramelizes the tomato paste, deepening the color and creating the backbone of your Short Rib Ragu.

Step 4: Deglaze and Simmer

Return the browned ribs to the pot and pour in the red wine, scraping any bits off the bottom. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Bring everything to a gentle simmer, then cover partially and let it cook low and slow for 2 to 2½ hours, until the meat is incredibly tender.

Step 5: Shred and Finish the Ragu

Remove the bay leaves and herb bundle. Use tongs or forks to shred the meat, discarding any bones or cartilage. Stir in the vinegar, taste, and adjust for salt and pepper. Simmer uncovered a bit longer if you want a thicker, silkier sauce. Your Short Rib Ragu is now ready for its grand debut!

How to Serve Short Rib Ragu

Garnishes

Nothing brightens up a bowl of Short Rib Ragu like a handful of chopped fresh parsley and a shower of freshly grated Parmigiano Reggiano. The herbs give a pop of color and a little fresh lift, while the cheese melts luxuriously into the rich sauce—pure bliss.

Side Dishes

Pair your Short Rib Ragu with pillowy tagliatelle or wide ribbons of pappardelle to soak up every drop. Creamy polenta or rustic mashed potatoes also make a dreamy base. Add a crisp green salad and crusty bread, and you’ll have the ultimate comforting meal.

Creative Ways to Present

Elevate your Short Rib Ragu by serving it as a luxurious topping for creamy baked risotto, folded into lasagna, or stuffed inside baked potatoes. For gatherings, spoon the ragu over mini toasts for an unforgettable appetizer, or pile it high atop grilled sourdough for a rustic, shareable feast.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Short Rib Ragu into airtight containers and store in the fridge—it keeps beautifully for up to four days. In fact, the flavors deepen and meld, making the sauce even more delicious on day two!

Freezing

Short Rib Ragu is a freezer champion. Spoon cooled portions into freezer-safe containers or bags, removing as much air as possible. Freeze for up to three months. Just remember to label the date—you’ll thank yourself later when a pasta craving strikes.

Reheating

To reheat, gently warm the ragu in a saucepan over low heat, adding a splash of broth or water to loosen it if needed. For frozen ragu, thaw overnight in the fridge or reheat directly from frozen over very low heat, stirring occasionally until hot and bubbly.

FAQs

Can I use boneless short ribs for this recipe?

Absolutely! Both boneless and bone-in short ribs work beautifully for Short Rib Ragu. Bone-in ribs often provide a touch more flavor and richness, but if boneless is what you have, go for it—you’ll still get that irresistible tenderness.

What type of wine is best for the ragu?

A dry red wine (like Chianti, Merlot, or Cabernet Sauvignon) is your best bet. It adds complexity and depth to the Short Rib Ragu as it slowly simmers. Choose a wine you enjoy drinking—your sauce will taste all the better for it.

Can I make this recipe in advance?

Yes, Short Rib Ragu is actually even more delicious when made a day ahead! Let it cool completely before refrigerating. When you’re ready to serve, gently reheat and prepare your pasta or side.

Do I have to serve this with pasta?

Not at all! While tagliatelle or pappardelle are traditional and wonderful, this ragu is equally fantastic spooned over creamy polenta, mashed potatoes, or even toasted bread. It’s a versatile dish that adapts to whatever you’re craving.

How can I thicken my Short Rib Ragu if it’s too watery?

If you find your sauce a bit too loose after shredding the meat, simply simmer it uncovered over low heat. The excess liquid will reduce, intensifying the flavors and giving you that beautifully thick, hearty consistency typical of a great Short Rib Ragu.

Final Thoughts

Don’t wait for a special occasion—this Short Rib Ragu is the kind of dish that turns any meal into something memorable. Give it a try, let it fill your kitchen with the most mouthwatering aroma, and share it with loved ones. Each bite is a warm hug, and I promise, you’ll come back to this recipe again and again.

Print