This Beef Short Rib Ragu is a rich, comforting dish made with slow-braised short ribs that fall apart into tender, flavorful pieces. The sauce is a savory combination of red wine, tomatoes, and aromatic herbs, perfect for serving over your favorite pasta. It’s a dish that feels like a special occasion but can easily be prepared at home for a satisfying dinner.

Beef Short Rib Ragu

Why You’ll Love This Recipe

Beef Short Rib Ragu is the ultimate comfort food, packed with deep, rich flavors. The slow-braising process infuses the beef with an incredible depth of taste, and the sauce is the perfect balance of tangy tomatoes and savory herbs. The ragu is a wonderful way to use beef short ribs, and its tender, melt-in-your-mouth beef pairs beautifully with pasta. This dish is perfect for cozy nights in, dinner parties, or anytime you want something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 lbs Beef Short Ribs, bone-in
2 tbsp Olive Oil
1 large Yellow Onion, chopped
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
4 cloves Garlic, minced
1 tbsp Tomato Paste
28 oz Crushed Tomatoes
14.5 oz Diced Tomatoes, undrained
4 cups Beef Broth
2 Bay Leaves
1 tsp Dried Thyme
½ tsp Dried Rosemary
¼ tsp Red Pepper Flakes (optional)
Salt and Black Pepper to taste
1 lb Pasta (such as pappardelle, tagliatelle, or rigatoni)
Fresh Parsley, chopped, for garnish
Grated Parmesan Cheese, for serving

Directions

Sear the Short Ribs:
Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs for 3-4 minutes per side until deeply browned. Remove from the pot and set aside.
Sauté the Vegetables:
Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes until softened and slightly caramelized.
Add Garlic and Tomato Paste:
Add the minced garlic and tomato paste to the pot. Cook, stirring constantly for about 1 minute, until fragrant and the tomato paste darkens slightly.
Add Tomatoes and Broth:
Add the crushed tomatoes, diced tomatoes (with their juice), beef broth, bay leaves, thyme, rosemary, and red pepper flakes (if using). Stir to combine.
Return Short Ribs to the Pot:
Return the seared short ribs to the pot, nestling them into the sauce. The liquid should almost cover the short ribs; if not, add a little more beef broth.
Braise in the Oven (or on the Stovetop):
Bring the mixture to a simmer, then cover the pot tightly with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until the short ribs are fork-tender and easily falling off the bone. Alternatively, you can braise the short ribs on the stovetop over very low heat, stirring occasionally to prevent sticking. The stovetop method may take a bit longer—check for tenderness after 3.5 hours.
Remove Short Ribs:
Carefully remove the short ribs from the pot and place them on a cutting board. Let them cool slightly before handling.
Shred the Beef:
Once the short ribs are cool enough to handle, use two forks to shred the beef, discarding any bones and excess fat. It’s okay to leave some larger chunks for texture.
Skim the Fat (Optional):
If there’s a lot of fat on the surface of the sauce, you can skim it off with a spoon. This step is optional, but it helps make the ragu a little lighter.
Simmer and Thicken the Sauce:
Return the shredded beef to the pot with the sauce. Bring the sauce to a simmer over medium heat and cook uncovered for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. Taste and adjust the seasoning with salt and pepper as needed.
Remove Bay Leaves:
Be sure to remove the bay leaves before serving.
Cook the Pasta:
While the ragu is simmering, cook the pasta according to package directions in a large pot of salted boiling water. Cook until al dente (still slightly firm to the bite). Reserve about 1 cup of pasta water before draining.
Combine Pasta and Ragu:
Drain the pasta and add it directly to the pot with the ragu. Toss the pasta to coat evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up, as it helps the sauce cling to the pasta.
Serve and Garnish:
Serve the Beef Short Rib Ragu immediately, garnished with fresh chopped parsley and grated Parmesan cheese. A drizzle of good-quality olive oil adds an extra touch of richness.

Servings and Timing

Yield: 6-8 servings
Prep Time: 30 minutes
Cook Time: 3 hours 45 minutes
Total Time: 255 minutes

Variations

Slow Cooker Option: Sear the short ribs and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 8-10 hours, or on high for 4-5 hours. Shred the beef and return it to the slow cooker for the last 30 minutes to heat through.
Vegetable Add-ins: For extra nutrition and flavor, consider adding mushrooms, bell peppers, or zucchini to the sauce.
Spicy Ragu: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier version of the ragu.

Storage/Reheating

Storage: Store any leftover Beef Short Rib Ragu in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the ragu on the stovetop or in the microwave until warmed through. Add a little more beef broth or pasta water if the sauce has thickened too much.

Freezing

This ragu also freezes wonderfully. Let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and heat gently on the stovetop.

FAQs

1. Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs will work, but bone-in ribs tend to provide more flavor. If you use boneless, the braising time may be slightly shorter.

3. How do I know when the short ribs are done?

The short ribs are done when they are fork-tender and easily shred with a fork.

4. Can I use a different type of pasta?

Yes, you can use any pasta shape you like, such as rigatoni, tagliatelle, or even fettuccine.

5. Can I make this recipe ahead of time?

Yes, the ragu can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for later use.

6. Can I add vegetables to the ragu?

Yes, you can add mushrooms, bell peppers, or carrots for added flavor and texture.

7. How can I thicken the ragu?

If the ragu is too thin, you can simmer it uncovered for an additional 15-20 minutes to reduce and thicken the sauce.

8. How do I make the ragu spicier?

For more heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.

9. Can I make this recipe in the Instant Pot?

Yes, after searing the short ribs and sautéing the vegetables, you can pressure cook the ragu in the Instant Pot for about 45 minutes on high pressure, then shred the beef and simmer the sauce until thickened.

Conclusion

Beef Short Rib Ragu is a hearty, flavorful dish that brings together tender short ribs, a rich sauce, and perfectly cooked pasta. The slow-cooking process infuses the beef with incredible flavor, making this ragu the ultimate comfort food. Whether you make it for a family dinner, a special occasion, or meal prep for the week, this recipe will become a favorite. Enjoy it with your favorite pasta, a sprinkle of Parmesan, and a drizzle of olive oil for the perfect meal!