There is something truly magical about a rich, hearty sauce that clings to tender pasta, and that’s exactly what you get with this Short Rib Ragu with Pasta and Herb Garnish Recipe. Slow-cooked meats, caramelized vegetables, and a blend of fragrant herbs come together to create a deeply satisfying dish that feels like a warm hug on a plate. Every bite bursts with rich flavors and succulent textures, making it an unforgettable meal perfect for sharing with loved ones or impressing guests at your next dinner party.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item plays a key role in building layers of flavor and texture, turning humble components into a gourmet delight. From the rich, meaty short ribs to the vibrant herbs, every ingredient works in harmony to make this dish sing.
- Beef short ribs, 2 lbs: Choosing well-marbled short ribs ensures juicy, tender meat that shreds beautifully after slow cooking.
- Light olive oil, 2 tbsp: This oil adds a subtle, clean flavor and helps brown the meat perfectly without overpowering the dish.
- Kosher salt: Essential for seasoning at every stage to enhance the natural flavors.
- White onion, 1 cup finely diced: Adds natural sweetness and depth to the ragu base.
- Celery, ½ cup finely diced: Brings subtle earthiness and crunch that softens as it cooks.
- Carrot, ½ cup finely diced: Offers a mellow sweetness that balances acidity from the tomatoes.
- Garlic cloves, 4 finely minced: Gives a fragrant kick and rounds out savory notes.
- Tomato paste, 2 tbsp: Concentrates the tomato flavor for rich body and color.
- Red wine, 1 cup: Adds complex acidity and richness, perfect for deglazing and flavor layering.
- Broth (beef or chicken), 1 cup: Provides moisture and depth, keeping the meat tender throughout cooking.
- Crushed tomatoes, 1 ¾ cups (14oz can): The ragu’s saucy base, lending vibrant tomato brightness.
- Herb bundle (rosemary, thyme, parsley stems): Aromatic herbs infuse the sauce with fresh, earthy notes that elevate every bite.
- Bay leaves, 2: Add subtle warmth and complexity to the stew.
- Sherry or red wine vinegar, 2 tbsp: A splash of acidity to brighten and balance the richness.
- Fresh cracked pepper to taste: Adds a mild heat and aromatic zing.
- Pasta (tagliatelle or pappardelle), 1 lb: Wide ribbons are ideal for catching the luxurious ragu sauce.
- Chopped parsley and grated Parmigiano Reggiano for garnish: Fresh herbaceousness and salty, nutty cheese finish the dish beautifully.
How to Make Short Rib Ragu with Pasta and Herb Garnish Recipe
Step 1: Season the Short Ribs
Start by generously rubbing kosher salt all over the short ribs. This step is crucial because it enhances the meat’s natural taste and helps tenderize it while cooking—think of it as setting the stage for flavor magic.
Step 2: Sear the Short Ribs
Heat your oil in a large braiser or Dutch oven over medium-high heat until shimmering. Add the short ribs and sear them on all sides until they develop a deep brown crust. This caramelization locks in juices and builds complex flavor foundations. Once browned, remove the ribs and set them aside.
Step 3: Saute Aromatics
In the same pot, add the diced onion, celery, carrot, and minced garlic. Stir and cook until the vegetables become soft and fragrant—this mixture adds essential sweetness and savory character to your ragu base.
Step 4: Add Flavor with Tomato Paste and Seasoning
Stir in the tomato paste along with a pinch of salt and pepper. Cook everything together briefly to toast the paste slightly, which enhances its rich, umami-packed tomato flavor.
Step 5: Deglaze with Red Wine
Pour in the red wine and scrape the bottom of the pot to loosen all those wonderful browned bits left from searing the meat and cooking the vegetables. These bits are flavor gold and will deeply enrich your sauce.
Step 6: Simmer the Ragu
Return the short ribs to the pot. Add the beef or chicken broth, crushed tomatoes, herb bundle, and bay leaves. Bring the mixture to a gentle simmer, then cover and cook low and slow for 2 to 2 ½ hours. This slow braise melts the collagen in the short ribs, creating tender meat and a luscious sauce.
Step 7: Shred the Meat
Once the cooking time is up, carefully remove the herb bundle and bay leaves. Using two forks, shred the meat right in the pot, mixing it back into the rich sauce for that perfect ragu consistency.
Step 8: Adjust Seasoning and Finish
Taste your ragu and add more salt, pepper, or the sherry or red wine vinegar to brighten up the flavors. If the sauce feels too thick, simmer a little longer; if too thin, remove the lid and reduce until it reaches your desired texture.
How to Serve Short Rib Ragu with Pasta and Herb Garnish Recipe
Garnishes
The final crowning touches make all the difference. A handful of freshly chopped parsley adds a burst of fresh herbal brightness, while a generous sprinkle of grated Parmigiano Reggiano introduces a salty, nutty finish. These simple garnishes elevate the dish visually and flavor-wise.
Side Dishes
This rich Short Rib Ragu with Pasta and Herb Garnish Recipe pairs wonderfully with crisp green salads, roasted seasonal vegetables, or crusty Italian bread to soak up every last bit of that decadent sauce. Garlic bread or a simple arugula salad with lemon dressing are fantastic choices to accompany your meal.
Creative Ways to Present
For a special presentation, serve the ragu over freshly made pappardelle or tagliatelle on large warm plates, topping each serving generously with meat and sauce. Garnish each plate individually with parsley and Parmigiano. For an impressive dinner, try layering the pasta and ragu in shallow bowls and finishing with a drizzle of high-quality extra virgin olive oil.
Make Ahead and Storage
Storing Leftovers
Short Rib Ragu often tastes even better the next day as the flavors meld. Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Keep the pasta separately to prevent it from becoming mushy.
Freezing
This recipe freezes beautifully. Pour the cooled ragu into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat ragu slowly over low heat, stirring occasionally. If the sauce thickens too much, add a splash of broth or water to loosen it. Heat the pasta separately in salted boiling water or quickly toss in a hot pan with a little oil to refresh it before serving.
FAQs
Can I use short ribs with bones for this ragu?
Absolutely! Using bone-in short ribs adds extra flavor to the sauce during cooking. Just be aware it takes a bit longer to shred the meat and you’ll want to remove the bones before serving.
What pasta is best for this Short Rib Ragu with Pasta and Herb Garnish Recipe?
Wide, flat pastas like tagliatelle or pappardelle are ideal because their broad surfaces hold onto the thick, chunky sauce beautifully, ensuring each bite is full of meaty goodness.
Can I make this ragu in a slow cooker?
Yes, after searing the meat and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours. This hands-off method yields similarly tender results.
What if I don’t have red wine? Can I substitute it?
If you don’t have red wine on hand, you can substitute with additional beef broth and a splash of balsamic vinegar for acidity, though the wine does add a unique depth that’s hard to replace fully.
Is it okay to use dried herbs instead of fresh in the herb bundle?
Fresh herbs deliver the brightest flavors here, but if needed, substitute with dried herbs (use about one-third the amount by volume) and add them earlier in the cooking process to give them time to release their aroma.
Final Thoughts
There’s something utterly heartwarming about sinking your fork into tender meat coated in rich, savory sauce, especially when it’s paired with silky pasta and fresh herbs. I hope you enjoy making and sharing this Short Rib Ragu with Pasta and Herb Garnish Recipe as much as I do—it’s one of those dishes that turns any meal into a celebration. Once you’ve tried it, I promise it’ll become a beloved classic in your kitchen too.
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Short Rib Ragu with Pasta and Herb Garnish Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This rich and hearty Short Rib Ragu is a slow-simmered Italian-inspired sauce made with tender, braised beef short ribs, aromatic vegetables, red wine, and crushed tomatoes. Perfectly served over wide ribbons of tagliatelle or pappardelle pasta and garnished with fresh parsley and Parmigiano Reggiano, this comforting ragu offers deep layers of flavor that develop over hours of slow cooking.
Ingredients
Meat and Seasoning
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Vegetables and Aromatics
- 1 cup White onion, finely diced
- ½ cup Celery, finely diced
- ½ cup Carrot, finely diced
- 4 Garlic cloves, finely minced
Liquids and Sauces
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth (beef or chicken)
- 1 ¾ cup Crushed tomatoes (14oz can)
- 2 tbsp Sherry or red wine vinegar
Herbs
- Herb bundle – rosemary, thyme, parsley stems
- 2 Bay leaves
Pasta and Garnishes
- 1 lb Pasta (tagliatelle or pappardelle)
- Chopped parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
- Season the short ribs: Rub the beef short ribs generously on all sides with kosher salt to enhance their flavor before cooking.
- Sear the short ribs: Heat the oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a rich brown crust. Remove the ribs to a plate and set aside.
- Sauté aromatics: In the same pot, add the diced onion, celery, carrot, and minced garlic. Cook over medium heat until the vegetables become soft and fragrant, about 5-7 minutes.
- Add flavor: Stir in the tomato paste along with salt and freshly cracked pepper. Cook briefly while stirring to deepen the tomato paste’s flavor.
- Deglaze: Pour in the red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom to incorporate them into the sauce.
- Simmer: Return the seared short ribs to the pot; add the broth, crushed tomatoes, herb bundle, and bay leaves. Cover and let it simmer gently for 2 to 2 ½ hours until the meat is fork-tender and falling apart.
- Shred the meat: Remove the herb bundle and bay leaves from the pot. Using forks, shred the short rib meat directly in the sauce, mixing it well so the meat is evenly distributed.
- Adjust seasoning: Taste the ragu and adjust salt and pepper if needed. Stir in the sherry or red wine vinegar to brighten the flavors. Allow to simmer further if a thicker consistency is desired.
- Serve: Cook the pasta according to package instructions until al dente. Serve the ragu ladled generously over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano cheese.
Notes
- Choose de-boned short ribs for easier shredding and serving.
- Use good quality red wine for deglazing to enhance the sauce depth.
- The herb bundle can be tied together for easy removal before shredding.
- Allow the sauce to simmer low and slow for the best tenderness and flavor development.
- Try pappardelle pasta for a wide noodle that holds the chunky ragu well.
