There’s something deeply comforting about a pot of slow cooked ragu simmering away on the stove. The aroma fills the kitchen, the flavors deepen with time, and the result is nothing short of magic. This Short Rib Ragu recipe is one of those dishes that feels luxurious and rustic at the same time. It’s the kind of meal you make when you want to impress dinner guests; or simply treat yourself to a little homemade indulgence.
Made with fork-tender beef short ribs, classic soffritto (onion, carrot, and celery), red wine, and herbs, this hearty ragu is the perfect cold weather comfort food. Serve it over thick-cut pasta like pappardelle or ladle it onto creamy polenta; it’s satisfying no matter how you plate it.
Whether you’re cooking for a cozy weekend dinner, prepping for a special occasion, or filling your freezer with something wonderful, this Short Rib Ragu deserves a spot in your regular recipe rotation.
Why You’ll Love This Ragu
- Ultra Tender Beef – Short ribs simmer low and slow until they melt in your mouth.
- Rich & Complex Sauce – A base of red wine, tomato paste, and herbs creates deep flavor.
- Make-Ahead Friendly – It only gets better the next day.
- Versatile Uses – Serve with pasta, polenta, or even in lasagna or ravioli.
Ingredients Notes
Here’s what you’ll need and why each ingredient matters:
- Beef short ribs: Boneless or bone-in works; cut into 2” cubes for faster cooking.
- Onion, carrot, celery: Classic Italian soffritto adds sweetness and depth.
- Red wine: Adds richness and complexity—choose a dry red like Cabernet or Merlot.
- Crushed tomatoes & tomato paste: Builds the hearty base of the sauce.
- Herb bundle: Fresh rosemary, thyme, and parsley stems add subtle aromatics.
- Sherry or red wine vinegar: A splash at the end balances the richness.
- Tagliatelle or pappardelle: Thick-cut pasta that holds the sauce beautifully.
- Grated Parmigiano Reggiano & parsley: For a bright, cheesy finish.
Step-by-Step Tips
- Brown your meat well. Don’t rush the searing step—it builds crucial flavor.
- Deglaze like a pro. Scrape up those brown bits after adding the wine for extra umami.
- Don’t skip the vinegar. A little acidity brings everything into balance.
- Leave the lid slightly ajar. This helps the sauce reduce and concentrate.
- Make extra. This ragu freezes beautifully for up to 3 months.
Serving Ideas
- Ladled over fresh pasta with extra cheese
- Nestled atop creamy Parmesan polenta
- Stuffed into lasagna or cannelloni
- Layered into a hearty ragu-based shepherd’s pie
- Even spooned over garlic toast or hummus for a rustic appetizer
Short Rib Ragu
Ingredients
- 2 lbs beef short ribs deboned and cut into 2" cubes
- 2 tbsp olive oil or vegetable/avocado oil
- Kosher salt to taste
- 1 cup white onion finely diced
- ½ cup celery finely diced
- ½ cup carrot finely diced
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1 cup red wine
- 1 cup beef or chicken broth
- 1¾ cup crushed tomatoes 14 oz can
- 1 herb bundle rosemary, thyme, parsley stems
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
- Fresh cracked pepper to taste
- 1 lb tagliatelle or pappardelle
- Chopped fresh parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season short ribs generously with kosher salt.
- Heat oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides in batches to avoid crowding. Transfer to a plate.
- If excess fat remains, remove all but 2 tbsp from the pot.
- Add onion, celery, carrot, and garlic to the pot. Sauté 3-4 minutes until softened.
- Stir in tomato paste, 1 tsp kosher salt, and ½ tsp pepper. Cook 2-3 minutes.
- Deglaze with red wine, scraping the bottom of the pot.
- Return short ribs to the pot. Add broth and crushed tomatoes.
- Tie herbs with kitchen twine into a bundle. Add to pot along with bay leaves.
- Bring to a low simmer. Cover, leaving lid slightly ajar. Cook 2½–3 hours, until beef is fork-tender.
- Remove bay leaves and herb bundle. Shred meat with forks. Discard bones/cartilage if using bone-in ribs.
- Stir in vinegar. Simmer uncovered 15–30 mins more to thicken if needed.
- Cook pasta according to package. Toss with ragu or spoon over top. Garnish with cheese and parsley.
Notes
- Can substitute stewing beef if short ribs aren't available.
- Ragu freezes well for up to 3 months.
- Delicious with pasta, polenta, or as a ravioli filling.
