Short Rib Ragu

Short rib ragu is the kind of soul warming, deeply flavorful comfort food. With melt-in-your-mouth beef short ribs braised low and slow in a rich tomato sauce, this recipe transforms simple ingredients into something absolutely extraordinary. It’s perfect for a cozy Sunday dinner, special occasions, or meal prep.

Love More Recipes? Try My Slow Cooker Beef Ragu or this Mediterranean Chicken Orzo next.

Why You’ll Love This Recipe

Rich, slow-simmered, and deeply comforting with tender beef that melts into a luxurious sauce. The long cooking time builds incredible depth of flavor, making every bite feel special. Perfect served over pasta or polenta, this dish is ideal for cozy dinners and special occasions alike.

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Ingredient List

For the Short Rib Ragu

• 4 pounds English-cut beef short ribs (meaty pieces)
• 3 tablespoons olive oil, divided
• 3 large carrots, peeled and diced
• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 8 cloves garlic, minced
• 6 ounces tomato paste
• 1 cup dry red wine (a good Cabernet or Chianti works beautifully)
• Fresh herb bundle (rosemary, sage, and thyme tied together with kitchen twine)
• 2 bay leaves
• 1 parmesan rind (optional, but adds incredible umami depth!)
• 14 ounces crushed tomatoes
• 2 cups low-sodium beef broth or water
• Kosher salt and black pepper, to taste

For Serving with Pasta

• 24 ounces pasta (pappardelle, casarecce, bucatini, gnocchi, or your favorite!)
• ½ cup heavy cream
• ½ cup grated parmesan cheese
• Additional grated parmesan and chopped fresh herbs for garnish

Substitution Notes:

• No fresh herbs? Use 1 teaspoon each of dried rosemary, sage, and thyme.
• Wine-free? Replace with additional beef broth plus 1 tablespoon balsamic vinegar.
• Short ribs unavailable? Chuck roast cut into large chunks works too!

Why These Ingredients Work

Short Ribs: These beauties are marbled with fat and connective tissue that breaks down during the long braise, creating that fall-apart texture and rich flavor we’re after.

Tomato Paste: Cooking it until it’s deeply caramelized builds a sweet, concentrated tomato base that’s essential for depth.

Red Wine: Adds acidity and complexity while deglazing all those gorgeous browned bits stuck to the bottom of your pot.

Herb Bundle: Fresh herbs infuse the sauce with aromatic flavor without leaving little bits floating around. The twine makes them easy to fish out!

Parmesan Rind: This is my secret weapon! It adds a subtle savory, umami richness to the sauce. Save those rinds whenever you finish a wedge of parm!

Heavy Cream: Stirred in at the end, it gives the sauce a luxurious, velvety finish that coats the pasta beautifully.

Essential Tools and Equipment

• Large heavy-bottomed pot or Dutch oven (5-6 quart capacity)
• Tongs for turning the short ribs
• Kitchen twine for tying herbs
• Large pasta pot
• Wooden spoon or spatula
• Ladle
• Serving bowls

How To Make Short Rib Ragu

Prepare and Sear the Short Ribs

Pat the short ribs completely dry with paper towels and season them generously on all sides with kosher salt and black pepper. Don’t be shy here – these babies need good seasoning!

Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until shimmering. Working in batches so you don’t overcrowd the pot, add the short ribs and sear until deeply browned on all sides – about 3-4 minutes per side. You want that gorgeous mahogany color! Remove the seared ribs to a plate and set aside.

Build Your Flavor Base

Add the remaining tablespoon of olive oil to the same pot (keep all those browned bits!). Toss in your diced carrots, celery, and onion. This classic trio is called a soffritto in Italian cooking, and it’s the foundation of the sauce.

Cook these vegetables over medium heat, stirring occasionally, until they’re deeply browned and caramelized – about 20 minutes. I know it seems long, but this slow browning develops incredible sweetness and depth. Be patient!

Add Aromatics and Wine

Stir in the minced garlic and tomato paste. Cook for about 5 minutes, stirring frequently, until the tomato paste darkens to a deep brick red and smells incredible. It should look almost caramelized.

Pour in that cup of red wine and use your wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot. This is called deglazing, and it captures every bit of flavor! Let the wine simmer until it’s mostly absorbed and reduced.

Braise the Short Ribs

Add your herb bundle, bay leaves, parmesan rind (if using), crushed tomatoes, and beef broth to the pot. Nestle those beautiful seared short ribs back into the sauce, along with any juices that collected on the plate. Give everything a good stir.

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover your pot with the lid slightly ajar (this prevents too much liquid from evaporating) and let it braise for 2½ to 3 hours. You’ll know it’s done when the meat is fall-apart tender and practically melting off the bone.

Shred and Finish the Ragu

Carefully remove the short ribs to a plate or cutting board. Fish out and discard the herb bundle, bay leaves, and parmesan rind.

Once the ribs are cool enough to handle, use two forks to shred the meat off the bones. Discard the bones and any large pieces of fat. Return all that gorgeous shredded meat back to the sauce and stir to combine.

Cook the Pasta and Bring It All Together

Bring a large pot of generously salted water to a rolling boil. Cook your pasta until al dente according to package directions. Before draining, scoop out about 1 cup of that starchy pasta water – you’ll need it!

While the pasta cooks, bring your ragu back up to a simmer and stir in the heavy cream and grated parmesan cheese. The sauce should become silky and luxurious.

Add the drained pasta directly to the sauce and toss everything together, coating every strand or piece. If the sauce seems too thick, add splashes of reserved pasta water until it reaches your desired consistency. Let it all cook together for 1-2 minutes so the pasta can absorb some of that incredible flavor.

Portion into warmed bowls and top with extra grated parmesan and a sprinkle of fresh herbs.

You Must Know

The meat MUST be fall-apart tender before you shred it. If you can’t easily pull it apart with a fork after 2½ hours, give it another 30 minutes. It’s better to overcook than undercook when braising.

Personal Secret: I always make this a day ahead! The flavors meld and deepen overnight in the fridge, making it taste like you’ve been cooking it for days.

Pro Tips & Cooking Hacks

• Don’t rush the browning steps. Both searing the meat AND caramelizing the vegetables are crucial for building deep flavor.
• Use a good wine you’d actually drink. You don’t need expensive, but don’t use “cooking wine” either.
• Keep the heat low during braising. You want gentle bubbles, not a rolling boil. Too high and the meat gets tough.
• Save those parmesan rinds! Whenever you finish a wedge of parmesan, toss the rind in a freezer bag. They’re gold for recipes like this.
• Common mistake: Not seasoning the short ribs before searing. Season generously – most of that seasoning stays in the pot and flavors the sauce!

Flavor Variations / Suggestions

Spicy Version: Add 1-2 teaspoons of red pepper flakes when you add the tomato paste for a gentle kick.

Extra Herby: Stir in fresh chopped parsley and basil just before serving for a bright, fresh finish.

White Wine Ragu: Swap the red wine for white and omit the crushed tomatoes. Add an extra cup of broth. You’ll get a lighter, more delicate sauce.

Slow Cooker Adaptation: After browning everything and building your base, transfer it all to a slow cooker and cook on low for 6-8 hours.

Make It Luxe: Finish with a pat of butter along with the cream for extra richness and shine.

Make-Ahead Options

This ragu is PERFECT for making ahead – in fact, I insist on it!

1-2 Days Ahead: Make the entire ragu through the shredding step. Let it cool, then refrigerate in an airtight container. Any fat will solidify on top, making it easy to remove before reheating. Reheat gently on the stovetop, adding the cream and cheese when you’re ready to serve.

Freezing: The ragu (without cream and cheese) freezes beautifully for up to 3 months. Thaw overnight in the fridge, then reheat and finish with cream and cheese.

Meal Prep: Cook the pasta fresh when you’re ready to eat, but the ragu can sit in your fridge just getting better all week long!

Recipe Notes & Baker’s Tips

• English-cut short ribs are cut parallel to the bone (about 2-3 inches long). They’re meatier than flanken-style ribs and perfect for this recipe.
• Don’t skip reserving pasta water! That starchy water is magic for bringing the sauce and pasta together.
• The sauce will thicken as it cools. If reheating leftovers, you may need to add a splash of broth or water to loosen it up.
• This recipe makes a generous amount – about 6-8 servings. Perfect for feeding a crowd or having amazing leftovers!

Serving Suggestions

This ragu is incredibly versatile! While I love it tossed with wide pappardelle noodles (they catch all that gorgeous sauce), it’s also phenomenal over:

• Creamy polenta
• Soft, pillowy gnocchi
• Mashed potatoes
• Toasted crusty bread for a short rib ragu crostini

Wine Pairing: Serve with the same red wine you used for cooking – a nice Chianti or Cabernet Sauvignon.

Complete the Meal: Start with a simple arugula salad with lemon vinaigrette, and finish with a light tiramisu or panna cotta.

Garnish Game: Don’t forget that final flourish! A generous grating of parmesan, fresh herbs (parsley, basil, or thyme), and a drizzle of your best olive oil take it over the top.

How to Store Your Short Rib Ragu

Refrigerator: Store the ragu in an airtight container in the fridge for up to 5 days. The fat will solidify on top – you can remove it or stir it back in when reheating.

Freezer: Freeze the ragu (without cream and cheese added) in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently over medium-low heat on the stovetop, stirring occasionally. Add a splash of broth or water if needed to loosen the sauce. Stir in fresh cream and parmesan when hot.

Leftover Pasta: Already mixed pasta with ragu? Store in the fridge for up to 3 days. Reheat in the microwave or in a covered skillet over low heat with a splash of water or broth.

Allergy Information

Contains:

• Dairy (heavy cream, parmesan cheese)
• Gluten (pasta – unless using gluten-free)
• Alcohol (red wine, though most cooks off during braising)

Dairy-Free Option: Skip the cream and parmesan, or use cashew cream and nutritional yeast for a dairy-free version.

Gluten-Free: Simply use your favorite gluten-free pasta! The ragu itself is naturally gluten-free.

Alcohol-Free: Replace wine with additional beef broth plus 1 tablespoon balsamic vinegar for acidity.

Questions I Get Asked A Lot

Can I use bone-in or boneless short ribs?

Bone-in short ribs are actually better for this recipe! The bones add extra flavor and richness to the sauce as they braise. Boneless will work, but you’ll miss that depth. If using boneless, cut them into 2-inch chunks.

My sauce seems too thin – how do I thicken it?

After removing the short ribs and shredding the meat, simmer the sauce uncovered for 15-20 minutes to reduce and concentrate the flavors. You can also mash some of the softened vegetables against the side of the pot to naturally thicken it.

Can I make this in an Instant Pot?

Absolutely! After searing and building your flavor base, pressure cook on high for 45-50 minutes with natural release. The texture won’t be quite as deeply developed as the slow braise, but it’s still delicious and saves hours!

What if I don’t have a Dutch oven?

Any large, heavy-bottomed pot with a lid will work! You can even use a large deep skillet or braising pan. If your pot isn’t oven-safe, just keep it on the stovetop over very low heat instead.

The recipe makes so much – can I halve it?

You can, but honestly? Don’t! This freezes so beautifully, and you’ll be thrilled to have extra portions for busy weeknights. Trust me on this one – future you will thank present you!

Do I really need to brown the vegetables for 20 minutes?

YES! I know it seems long, but this is where magic happens. That slow caramelization develops complex sweetness and depth that you just can’t get by rushing it. Put on some music and stir occasionally – it’s worth every minute.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what pasta you paired it with. Did you make it ahead?