Braised Short Rib Ragu

Cozy up with a warm bowl of rich and savory beef short rib ragu. The short ribs are slowly braised in tomato, red wine, and herbs, tossed over pappardelle pasta, and sprinkled with parmesan cheese. It's the ultimate comfort food for chilly days or weekends when you want something indulgent but easy. 

WANT TO SAVE THIS RECIPE?

I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!

This post may include affiliate links. Please read my disclosure policy.

All good things take time and this short rib ragu recipe is definitely worth it. You get fall-apart tender meat that's cooked low and slow in a rich sauce to get all the delicious flavors. This is perfect when you have time but don't want to do a lot of work, just like my braised pork shoulder roast.

Not a pasta person? This traditional ragu recipe can be served over polenta, parmesan rice, or zucchini risotto. 

🧾Ingredient Notes

• Beef Short Ribs- You can use bone-in or boneless short ribs. If you're using boneless, use around 2 ¾ pounds and reduce the cooking time. Because of the long braising time, I prefer to use bone-in because you can get a lot of flavor from the bone. You can also use chuck roast or any kind of large, tough cut of meat that's great for braising.
• Crushed Tomatoes- I used a can of crushed tomatoes to add richness to the ragu sauce. San Marzano tomatoes are the best. You can also use 8-10 whole peeled roma tomatoes and crush them.
• Dry Red Wine- Carbenet, Merlot, or Chianti are all great choices.
• Beef Broth- Vegetable broth will also work, although the flavor might be a little lighter.
• Tomato Paste- Helps develop a thick and rich sauce.
• The Trinity- Use white or yellow onions, celery, and carrots. 
• Garlic Cloves- This recipe calls for 4 medium garlic cloves. 
• Seasonings- I seasoned the ragu with dried oregano, dried basil, crushed red pepper flakes, dried thyme, bay leaves, kosher salt, and black pepper.
• Vegetable Oil- Swap with olive oil or canola oil.
• Pasta- This classic recipe can be served with Pappardelle, Tagliatelle, fettuccine, or rigatoni.
• Toppings- Sprinkle with parmesan Cheese, ricotta cheese, and fresh basil for a creamy finish.

⏲️How to Make Short Rib Ragu

1. Patting the short ribs dry helps lock in the flavors during searing. Work in batches so that the Dutch oven isn't too crowded and all sides are evenly browned. 

2. Begin developing the ragu sauce by cooking the vegetables in drippings. Coat the vegetables with tomato paste and herbs. When you deglaze with wine, scrape up all the browned bits from the bottom of the pot to enhance the flavors. 

3. Return the ribs to the pot and cook low and slow in the oven until they're fall-apart tender. Check periodically and add more broth if the mixture appears to be drying out. 

4. Using two forks, shred the short ribs into bite-sized pieces. Remove the bones and fatty membrane, and discard. Mix the meat back with the sauce. 

5. Stir in the cooked pasta to soak up the sauce. If the sauce is too thick, you can thin it out with the reserved pasta water. Then, garnish it with parmesan cheese, ricotta cheese, or fresh basil before serving.

🥗What to Serve with Beef Short Rib Pasta

Serve it with a side of gluten-free garlic bread or zucchini bread for dipping. I also like to add a simple salad, sauteed broccolini, or burrata Caprese salad on the side.

More Italian Recipes

Common Recipe Questions

Can I make beef ragu in a slow cooker?

Yes, after sauteing the vegetables, you can transfer to a slow cooker. Set it on low and cook for 7-8 hours. However, I find that not enough of the liquid evaporates so consider tilting the lid to let steam escape for the last 2 hours. 

Can I use a different cut of beef?

Yes, almost any large cut of beef will work for this recipe. Beef chuck roast, brisket, and beef shank are some great substitutes. To use boneless short ribs, reduce the weight by at least a pound and simmer for 2 to 3 hours. 

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?

📖 Recipe Card

Braised Short Rib Ragu

Short rib ragu with pappardelle ribbons, tomatoes, red wine, and parmesan cheese is bursting with rich and bold flavors. Let the oven do all the work with this hands-off recipe that's perfect for a comforting dinner!

Servings: 6

Prep: 30 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 30 minutes mins

5 from 1 vote

Cook ModePrevent your screen from going dark

PRINT PIN REVIEW

Ingredients

  

1x2x3x

• ▢ 3 ½ pounds bone-in short ribs
• ▢ 1 ½ teaspoon kosher salt
• ▢ 1 teaspoon black pepper
• ▢ 3 Tablespoons vegetable oil
• ▢ 4 carrots diced
• ▢ 2 stalks celery diced
• ▢ 2 medium onions diced
• ▢ 4 cloves garlic minced
• ▢ 2 Tablespoons tomato paste
• ▢ 1 cup dry red wine like cabernet
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried basil
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ ½ teaspoon dried thyme
• ▢ 2 bay leaves
• ▢ 1 cup beef broth
• ▢ 1 28 ounce can crushed tomatoes
• ▢ 16 ounces Pappardelle cooked to package directions
• ▢ parmesan cheese, ricotta cheese, fresh basil for serving

Instructions

 

• Pre heat oven to 325 F Degrees.
• Using a paper towel pat dry the short ribs. Season with the salt and pepper. Heat the oil in a large Dutch oven over medium high heat. Once very hot, sear the short ribs until browned on on all sides. About 3 minutes per side. Working in batches if needed. Transfer to a plate.
  3 ½ pounds bone-in short ribs, 1 ½ teaspoon kosher salt, 1 teaspoon black pepper, 3 Tablespoons vegetable oil
• Drain the pot leaving 2 tablespoons of drippings. Add the onion, carrots and celery. Cook for 10 minutes, stirring occasionally.
  4 carrots, 2 stalks celery, 2 medium onions
• Add the garlic, herbs, and tomato paste, stir to coat the vegetables. Deglaze the pan with the wine. Use a wooden spoon to scrape up the brown bits. Simmer until the wine is reduced by half.
  4 cloves garlic, 2 Tablespoons tomato paste, 1 cup dry red wine, 1 teaspoon dried oregano, 1 teaspoon dried basil, ¼ teaspoon crushed red pepper flakes, ½ teaspoon dried thyme, 2 bay leaves
• Add the beef stock and tomatoes to the pot along with the browned short ribs. Bring the liquid to a simmer over medium-high heat. Cover the pot, and place it in the oven. Cook until ribs are very tender, about 3 hours.
  1 28 ounce can crushed tomatoes, 1 cup beef broth
• Remove the short ribs and bay leaf from the pot. Discard the bay leaves/ Use 2 forks to shred the beef, discarding the bones. Add the beef back to the pot and stir to combine. Season to taste with salt and pepper.

Serving

• Stir the cooked pasta into the sauce. Add reserved pasta water to thin out the sauce if needed. Serve with cheese and basil.
  16 ounces Pappardelle, parmesan cheese, ricotta cheese, fresh basil

Notes

• You need 6 to 8 pieces of short rib. You can use bone in short ribs or boneless short ribs for this recipe.
• For a smoother sauce, use an immersion blender to puree the vegetables before adding the beef back to the pot.
• This recipe is gluten-free if gluten-free pasta is used. 

Make Ahead

You can make the ragu a day in advance and refrigerate it overnight. The longer it sits, the more time its flavors develop, and the more delicious it gets. Fat will rise to the top after being chilled, so remove it with a spoon.

🌡️Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days or freeze it (without the pasta, just the meat) for up to 3 months. Reheat it in the microwave or oven until heated through.

Equipment

• Large Dutch Oven

Nutrition

Calories: 618kcal | Carbs: 64g | Protein: 33g | Fat: 22g | Fiber: 5g | Sugar: 6g

Author: Jen Wooster

Course: Main Course

Cuisine: American, Italian

Looking for FREE New Recipes?Subscribe to my newsletter & get a FREE recipe ebook!