Short Rib Ragu Recipe
If you’re craving a hearty, comforting dish that fills your kitchen with irresistible aromas and leaves your guests speechless, Short Rib Ragu is everything you want and more. This slow-cooked Italian classic embraces tender beef short ribs, a flavorful vegetable base, and a rich tomato-and-red-wine sauce, all tangled together with wide ribbons of pasta. Whether you’re hosting a special dinner or carving out a cozy night in, Short Rib Ragu transforms everyday ingredients into a showstopping main course you’ll want to make again and again.
Ingredients You’ll Need
The ingredient list for Short Rib Ragu is refreshingly simple, but each item works hard to create layers of flavor, texture, and color. Here’s what you need and why it matters:
- Beef Short Ribs (3 pounds, bone-in): These meaty, marbled cuts break down during slow cooking, offering unbeatable richness and tenderness.
- Salt and Pepper: Essential for seasoning the meat and balancing all the robust flavors in the dish.
- Olive Oil (2 tablespoons): Sets the stage for browning and adds a subtle fruitiness to the sauce.
- Onion (1 large, diced): Adds sweetness and depth, forming the backbone of the classic soffritto base.
- Carrots (2, diced): Bring gentle sweetness and color, rounding out the flavor profile.
- Celery Stalks (2, diced): Add earthiness and a touch of crispness to balance the sauce.
- Garlic Cloves (4, minced): Provide a punchy aroma that infuses every bite with classic Italian character.
- Dry Red Wine (1 cup): De-glazes the pot and offers both acidity and fruitiness, enhancing the beef beautifully.
- Crushed Tomatoes (1 can, 28 oz): The heart of your sauce, adding body, flavor, and a luscious crimson hue.
- Beef Broth (1 cup): Boosts the savory depth and ensures your ragu is perfectly saucy.
- Fresh Rosemary (2 sprigs): Lends piney aromatics that pair perfectly with beef.
- Fresh Thyme (2 sprigs): Delicate herbaceous notes brighten the entire dish.
- Bay Leaf (1): Adds subtle complexity; just don’t forget to remove it before serving!
- Red Pepper Flakes (1 teaspoon, optional): For a gentle kick of heat; feel free to leave them out if you’re sensitive to spice.
- Pappardelle or Tagliatelle Pasta (1 pound): Wide, flat noodles are ideal for soaking up all that beautiful sauce.
- Grated Parmesan Cheese: A final sprinkle adds salty, nutty magic to every serving.
How to Make Short Rib Ragu
Step 1: Brown the Short Ribs
Preheat your oven to 325°F (160°C). Start by giving your short ribs a generous shower of salt and pepper—this is the foundation of flavor. Heat the olive oil in a heavy oven-safe pot over medium-high, and sear the ribs on all sides until deeply browned, about 8 minutes. Don’t rush this step: those browned bits (fond!) are pure flavor gold you’ll build the sauce on. Once browned, set the ribs aside on a plate.
Step 2: Sauté the Vegetables
Add the diced onion, carrot, and celery straight into the same pot, letting them soak up every last drop of beefy flavor. Sauté until the vegetables are softened, about 5 minutes, stirring frequently. Toss in the minced garlic, stirring for about 1 minute until fragrant—careful not to let it burn!
Step 3: Deglaze with Red Wine
Pour in the dry red wine, scraping up all those caramelized bits from the bottom. Let the wine bubble and reduce by half, which takes about 10 minutes. This step adds acidity and complexity, mellowing out as it cooks but leaving behind a gorgeous base for your Short Rib Ragu.
Step 4: Build and Braise
Add the crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and red pepper flakes if you love a touch of heat. Return the browned short ribs to the pot, nestling them into the sauce. Cover tightly with a lid and transfer to the oven. Now relax as your kitchen fills with mouthwatering aromas—the ragu cooks low and slow for 3 hours, until the meat is melt-in-your-mouth tender.
Step 5: Shred the Meat and Finish the Sauce
Once the ribs are cooked, remove them from the pot. Discard the bones and any large pieces of fat, then shred the meat into bite-sized pieces. Return the shredded beef to the sauce and give it all a good stir, letting those meaty strands soak up every bit of flavor.
Step 6: Cook the Pasta and Combine
While your Short Rib Ragu simmers its final moments, cook the pasta in a big pot of salted water just until al dente. Drain, reserving a splash of the pasta water. Toss the pasta with the ragu, adding a little reserved pasta water if needed to perfectly coat the noodles.
Step 7: Serve with Parmesan
Spoon the saucy, decadent tangle of pappardelle and Short Rib Ragu into bowls. Finish with a shower of grated Parmesan and a sprinkle of fresh herbs if you like—then dig in and watch the smiles all around!
How to Serve Short Rib Ragu
Garnishes
A simple flourish makes all the difference: shower each serving with freshly grated Parmesan cheese for nutty richness and a sprig of rosemary or thyme for a pop of green. If you love a hint of brightness, a sprinkle of chopped parsley will make the Short Rib Ragu look and taste extra fresh.
Side Dishes
Serve your Short Rib Ragu alongside crusty bread, which is just begging to be dunked in that luscious sauce. A crisp green salad with a tangy vinaigrette balances the richness and adds color to your table. For a heartier menu, roasted Brussels sprouts or garlicky broccolini are great partners.
Creative Ways to Present
Beyond classic pasta bowls, try serving Short Rib Ragu over creamy polenta or even baked sweet potatoes for a twist. For appetizers, pile ragu onto crostini with a sprinkle of Parmesan for a rustic party bite—guaranteed crowd-pleasers every time.
Make Ahead and Storage
Storing Leftovers
One of the best things about making Short Rib Ragu is that it only gets better as it sits. Store cooled ragu in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making leftovers especially irresistible the next day.
Freezing
This recipe freezes like a dream! Once cooled, portion the ragu (without pasta) into freezer-safe containers or bags and freeze for up to three months. Thaw overnight in the fridge so it’s ready for a quick weeknight dinner or a last-minute dinner party.
Reheating
Reheat Short Rib Ragu gently on the stovetop over low heat, adding a splash of beef broth or water as needed to loosen the sauce. For individual servings, the microwave works just fine—just be sure to stir halfway through to heat evenly.
FAQs
Can I make Short Rib Ragu in advance?
Absolutely! In fact, making it a day ahead lets the flavors mingle and develop even further. Just store it in the fridge and reheat before serving with fresh pasta.
What if I don’t have a Dutch oven?
No worries! Use any heavy, oven-safe pot with a tight-fitting lid, or start the ragu on the stove in a skillet and transfer to a roasting pan covered tightly with foil.
What can I substitute for red wine?
If you prefer to skip the wine, beef broth is a fantastic stand-in. You can also try a splash of balsamic vinegar for a hint of acidity and depth.
Is there a gluten-free option?
Absolutely! Just swap the regular pasta for your favorite gluten-free pappardelle or tagliatelle, or serve the Short Rib Ragu over polenta for a naturally gluten-free pairing.
How can I make this dish more budget-friendly?
If short ribs are out of your price range, you can use beef chuck roast cut into large chunks. While the flavor and texture are slightly different, it still makes a delicious ragu with a similar slow-cooked feel.
Final Thoughts
There’s just something magical about sharing a big pot of Short Rib Ragu with the people you love. It’s cozy, satisfying, and full of flavor that lingers long after the last bite. Give this recipe a try—you might just start your own family tradition!
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Short Rib Ragu Recipe
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this hearty Short Rib Ragu. Tender beef short ribs simmered in a savory tomato-based sauce, served over pappardelle pasta and topped with Parmesan cheese. This Italian-inspired dish is perfect for a comforting dinner.
Ingredients
Short Ribs:
- 3 pounds beef short ribs, bone-in
- Salt and pepper to taste
Ragu:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon red pepper flakes (optional)
To Serve:
- 1 pound pappardelle or tagliatelle pasta
- Grated Parmesan cheese for serving
Instructions
- Preheat the Oven: Preheat oven to 325°F (160°C).
- Sear the Short Ribs: Season short ribs with salt and pepper. Brown them in a pot over medium-high heat. Set aside.
- Sauté Vegetables: Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Liquids and Simmer: Pour in red wine, reduce by half. Add tomatoes, broth, herbs, and spices. Return short ribs to the pot.
- Braise in Oven: Cover and cook in the oven for 3 hours until meat is tender.
- Shred the Meat: Remove ribs, shred meat, discard bones, and return meat to the sauce.
- Cook Pasta: Cook pasta, toss with ragu.
- Serve: Serve pasta topped with Parmesan.
Notes
- For extra flavor, marinate short ribs overnight.
- Ragu can be made ahead and reheated.
- Best served with pappardelle pasta.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising, Oven Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup ragu with pasta
- Calories: 650
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 130 mg
