If you’re craving the kind of comfort food that feels like a warm embrace, this Short Rib Ragu Recipe will instantly become a treasured favorite. Succulent beef short ribs are slowly braised with aromatics, herbs, and a splash of red wine until the meat is melt-in-your-mouth tender and impossibly rich. The sauce is deeply savory yet balanced by just the right amount of bright tomato and herby fragrance. Whether spooned over pasta, polenta, or creamy mashed potatoes, this classic Italian-inspired dish delivers pure coziness from the very first bite!
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about the stars of our show! Each element of this list brings something special: depth, aroma, body, or a pop of freshness. The beauty of the Short Rib Ragu Recipe is how these everyday ingredients transform into something extraordinary when simmered low and slow together.
- Beef short ribs (3 pounds, bone-in): The marbled richness of bone-in short ribs gives this ragu an unbeatable flavor boost and fall-apart texture.
- Olive oil (2 tablespoons): Seals in moisture during searing and adds a fruity undertone to the sauce.
- Onion, finely chopped (1): Softens and sweetens as it cooks, forming the flavor base.
- Carrots, peeled and diced (2): Bring natural sweetness and pretty color.
- Celery stalks, diced (2): Add earthiness and complexity to the aromatic mix.
- Garlic cloves, minced (4): Give a fragrant punch—essential for any good ragu!
- Tomato paste (2 tablespoons): Concentrates the tomato flavor and creates a deep, luscious sauce.
- Dry red wine (1 cup): Adds acidity and depth, perfect for balancing the richness of the beef.
- Crushed tomatoes, canned (28 oz): The backbone of the sauce, lending body and tang.
- Bay leaf (1): Infuses a gentle herbal note throughout the braise.
- Fresh rosemary (2 sprigs, or 1 tsp dried): Earthy and fragrant, rosemary pairs beautifully with beef.
- Fresh thyme (2 sprigs, or 1/2 tsp dried): Brings a subtle, woodsy freshness.
- Salt (1 teaspoon): Enhances all the other flavors and seasons the meat perfectly.
- Black pepper (1/2 teaspoon): Provides just enough gentle heat.
- Red pepper flakes (1/4 teaspoon, optional): For a touch of background warmth—totally customizable.
- Beef broth or water (1/2 cup, if needed): Helps the meat stay juicy while it cooks.
- Fresh parsley & Parmesan cheese (for serving): Finish the dish with a burst of green and savory cheese.
How to Make Short Rib Ragu Recipe
Step 1: Prep and Sear the Short Ribs
To kick things off, preheat your oven to 325°F. Pat your short ribs dry with paper towels and season them generously on all sides with salt and pepper—this tiny step guarantees a flavorful crust. In a large Dutch oven over medium-high heat, add olive oil. Sear the ribs in batches, turning them to achieve a deep golden brown on all sides (about 3–4 minutes per side). The fond left in the pan after searing is pure flavor gold and builds the foundation for a drool-worthy Short Rib Ragu Recipe.
Step 2: Sauté the Aromatics
Remove the browned ribs and set them aside. In that same pot, add your onion, carrots, and celery. Sauté these aromatics, stirring often, for 6–8 minutes or until they soften and begin to take on color. This step unlocks their sweetness, making your sauce layered and irresistible.
Step 3: Build the Flavor Base
Toss in the minced garlic and tomato paste, cooking for another 1–2 minutes. Don’t rush—let the tomato paste caramelize a bit to amp up its richness. Next, pour in the red wine, scraping up the brown bits at the bottom of the pot (that’s pure umami right there). Let the wine simmer and reduce for 2–3 minutes to mellow any harshness.
Step 4: Assemble and Braise
Add the crushed tomatoes, bay leaf, rosemary, thyme, and a pinch of red pepper flakes if you like a subtle kick. Nestle the seared short ribs right into the sauce, ensuring they’re mostly covered—add a splash of broth if needed. Bring everything to a gentle bubble, cover tightly, and transfer to the oven. Let it braise for 2.5 to 3 hours, until the meat is fall-off-the-bone tender and your kitchen smells like heaven.
Step 5: Shred, Finish, and Thicken
Pull the pot from the oven (careful, it’s hot!), and transfer the ribs to a large bowl. Discard the bones and shred the beef with two forks. Skim any extra fat from the sauce if you like, then return the shredded meat to the pot. Simmer uncovered on the stovetop for about 10–15 minutes if you want the sauce a bit thicker. That’s it—you’ve just mastered the Short Rib Ragu Recipe!
How to Serve Short Rib Ragu Recipe
Garnishes
Don’t underestimate the magic of final touches! A sprinkle of chopped fresh parsley brightens up the deep flavors, while a generous shower of freshly grated Parmesan adds savoriness and a touch of luxury. Right before serving, hit your ragu with both for a restaurant-worthy finish.
Side Dishes
The most popular sidekick is twirly pasta—pappardelle or rigatoni work beautifully. You can also ladle your Short Rib Ragu Recipe over creamy polenta or fluffy mashed potatoes. Complete the meal with garlicky sautéed greens or crusty bread to mop up every last bit of that sauce.
Creative Ways to Present
Switch things up by stuffing the ragu into baked potatoes, piling it on toasted ciabatta for open-faced sandwiches, or using it as a rich topping for homemade pizza. Family-style bowls for casual dinners or single-serve ramekins for elegant gatherings both showcase the ragu’s cozy charm.
Make Ahead and Storage
Storing Leftovers
If you luck out with leftovers, let the ragu cool completely and transfer to airtight containers. Store in the refrigerator for up to 4 days—the flavors only get deeper and more delicious with time.
Freezing
This Short Rib Ragu Recipe is totally freezer-friendly. Spoon cooled ragu into zip-top bags or freezer containers and stash away for up to 3 months. Lay bags flat to save space and defrost quicker when those comfort-food cravings hit.
Reheating
When you’re ready to enjoy, thaw frozen ragu overnight in the fridge (or gently rewarm from frozen on the stove over low heat). A splash of water, broth, or even pasta water can help revive the sauce’s silky texture. Stir well and heat until piping hot throughout before serving.
FAQs
What cuts of beef work best if I can’t find short ribs?
While bone-in short ribs are the gold standard for this Short Rib Ragu Recipe, you can swap in boneless short ribs or even well-marbled chuck roast—just adjust your braising time by checking for fork-tender meat.
Can I make the ragu ahead of time?
Absolutely! In fact, this dish is a meal-prepper’s dream—the flavors develop even more after a night in the fridge. Just store as directed, reheat, and serve when you’re ready for a hearty feast.
Does the wine cook off? Can I omit it?
The alcohol in the red wine cooks off, leaving only depth and richness behind. If needed, you can substitute with additional beef broth plus a tablespoon of balsamic vinegar for a little tang.
How can I make this Short Rib Ragu Recipe gluten-free?
The ragu itself is naturally gluten-free. Simply serve over gluten-free pasta, polenta, or mashed potatoes to keep the whole dish friendly for those avoiding gluten.
Can I cook this in a slow cooker instead of the oven?
You bet! Sear the beef and sauté the veggies on the stove, then transfer everything to your slow cooker. Cook on low for 8 hours or until the short ribs are tender and shreddable.
Final Thoughts
There’s nothing quite as soul-satisfying as sharing a homemade Short Rib Ragu Recipe around the table. Whether it’s for a special celebration or a cozy weeknight dinner, this dish guarantees the kind of meal that inspires second helpings and happy sighs. Try it soon—you and your taste buds deserve this little slice of slow-cooked heaven!
Print
Short Rib Ragu Recipe
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Short Rib Ragu Recipe is a rich and savory dish that is perfect for a comforting meal. Tender beef short ribs are braised until they are fall-apart tender, then shredded and simmered in a flavorful tomato sauce. Serve this hearty ragu over pasta, polenta, or creamy mashed potatoes for a satisfying meal.
Ingredients
Short Rib Ragu:
- 3 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 bay leaf
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 sprigs fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup beef broth or water (if needed)
- Fresh parsley and Parmesan cheese for serving
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Sear the short ribs: Pat the short ribs dry, season with salt and pepper, then sear in a Dutch oven until browned. Set aside.
- Sauté vegetables: In the same pot, sauté onion, carrots, and celery. Add garlic and tomato paste.
- Deglaze and simmer: Deglaze with red wine, then add crushed tomatoes, herbs, and spices. Return short ribs to the pot.
- Braise: Cover and braise in the oven for 2.5 to 3 hours until tender. Shred the meat and simmer to thicken.
- Serve: Serve over pasta, polenta, or mashed potatoes. Top with parsley and Parmesan.
Notes
- This dish tastes even better the next day—perfect for make-ahead meals.
- Freeze any leftovers for up to 3 months.
- Use boneless short ribs if preferred, and adjust braising time accordingly.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: About 1 cup ragu
- Calories: 450
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg
