The aroma of simmering beef fills the kitchen, a comforting invitation to gather around the table. Cooking up a pot of Short Rib Ragù is more than just a recipe; it’s an experience that transforms an ordinary evening into a feast filled with warmth and love. With just a handful of ingredients and a little patience, this dish brings the joy of homemade Italian cuisine right to your dining room. The best part? This recipe is not only a showstopper but also incredibly satisfying, making it a perfect choice for weeknight meals or special occasions alike. Plus, it pairs beautifully with your favorite pasta, creating a luscious meal that feels like a big warm hug. Ready to master this rich and hearty ragù? Let’s dive into the steps that will have you impressing your loved ones in no time!
Why is Short Rib Ragù so special?
Unforgettable Aroma: The moment you start simmering those short ribs, your kitchen fills with a heavenly fragrance that beckons everyone to gather around the table.
Rich, Comforting Flavor: Combining tender beef with a medley of herbs and tomatoes creates a depth of taste that feels both indulgent and homely.
Simplicity Meets Elegance: This recipe showcases how easy it is to transform a few simple ingredients into a show-stopping meal.
Perfect for Any Occasion: Whether a casual weeknight dinner or a festive gathering, this dish adapts effortlessly to your dining needs, making it a versatile choice.
Crowd-Pleasing Meal: Serve it over tagliatelle or pappardelle, and watch as your family and friends devour every last bite! Enjoying a bowl of Short Rib Ragù is a memorable experience that nourishes both body and soul. Want to elevate your cooking even further? Check out my tips for perfecting homemade pasta in your next meal!
Short Rib Ragù Ingredients
For the Meat
• 2 lbs beef short ribs – look for well-marbled meat for a richer flavor in your Short Rib Ragù.
For the Aromatic Base
• 2 tablespoon light olive oil – use avocado or vegetable oil as a substitute for a different flavor profile.
• 1 cup white onion, finely diced – adds sweetness and depth to your sauce.
• ½ cup celery, finely diced – provides a lovely crunch and enhances the overall texture.
• ½ cup carrot, finely diced – brings a natural sweetness that balances the savory elements.
• 4 garlic cloves, minced – for that aromatic boost that makes everything better.
For the Flavor Boost
• 2 tablespoon tomato paste – a secret weapon for a rich, concentrated flavor.
• 1 cup dry red wine – choose a wine you would enjoy drinking; it deepens the taste of the ragù.
• 1 cup beef or chicken broth – homemade broth adds extra richness, but store-bought works well too.
• 1¾ cup crushed tomatoes – looks for quality canned tomatoes for the best flavor.
• 1 herb bundle (rosemary, thyme, parsley stems) – the fresh herbs infuse the dish with aromatic goodness.
• 2 bay leaves – add these for an underlying depth of flavor in your ragù.
• 2 tablespoon sherry or red wine vinegar – brings the whole dish to life with a hint of acidity.
For the Pasta and Garnish
• 1 lb pasta (tagliatelle or pappardelle) – wide noodles beautifully hold onto the luscious sauce.
• Fresh parsley, chopped – a pop of color and freshness for the perfect finish.
• Parmigiano Reggiano, grated – for those who love a generous sprinkle of cheesy goodness to elevate each bite!
Step‑by‑Step Instructions for Short Rib Ragu
Step 1: Season the Meat
Generously season 2 lbs of beef short ribs on all sides with kosher salt and fresh cracked black pepper. This crucial step enhances the flavor of your Short Rib Ragu and ensures the meat is well-seasoned throughout. Let the seasoned ribs rest for about 10 minutes while you prepare your cooking equipment.
Step 2: Sear the Short Ribs
In a Dutch oven or braiser, heat 2 tablespoons of light olive oil over medium-high heat until shimmering. Carefully add the short ribs in batches, allowing space between each piece to achieve a beautiful brown crust—about 4–5 minutes per side. Once seared, transfer the ribs to a plate and set aside to retain their juices.
Step 3: Sauté the Aromatic Base
Adjust the heat to medium and remove excess grease from the pot, leaving about 2 tablespoons. Add 1 cup finely diced white onion, ½ cup finely diced celery, ½ cup finely diced carrot, and 4 minced garlic cloves to the pot. Sauté for 3–4 minutes until the vegetables soften and become fragrant, stirring occasionally to prevent sticking.
Step 4: Add Flavor with Tomato Paste
Stir in 2 tablespoons of tomato paste along with 1 teaspoon of salt and ½ teaspoon of black pepper. Let the mixture cook for an additional 2–3 minutes, stirring frequently. This step deepens the flavor profile of your Short Rib Ragu, enhancing the richness of the sauce.
Step 5: Deglaze the Pot
Pour in 1 cup of dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes until reduced by half, infusing the sauce with delightful acidity and complexity while the alcohol cooks off.
Step 6: Combine Ingredients for the Ragu
Return the seared short ribs to the pot, then add 1 cup of beef or chicken broth and 1¾ cups of crushed tomatoes. Stir the ingredients together, ensuring the meat is well-coated with the savory liquids, ready to simmer to perfection in your Short Rib Ragu.
Step 7: Add Herbs and Simmer
Toss in the herb bundle consisting of rosemary, thyme, and parsley stems, along with 2 bay leaves. Cover the Dutch oven with the lid slightly ajar to allow steam to escape. Reduce the heat to low and let the mixture simmer for 2½ hours, stirring occasionally to ensure even cooking.
Step 8: Shred and Finish the Sauce
After simmering, carefully remove the herb bundle and bay leaves from the pot. Using two forks, shred the short ribs directly in the sauce, removing any bones if necessary. This shredding process incorporates the tender meat into the rich sauce, creating a hearty Short Rib Ragu.
Step 9: Final Touches and Adjust Seasoning
Stir in 2 tablespoons of sherry or red wine vinegar to brighten the flavors, then taste and adjust the seasoning with more salt and pepper as needed. If the sauce appears too loose, simmer uncovered for an additional 15–30 minutes, allowing it to thicken to your desired consistency.
Step 10: Cook the Pasta and Serve
Cook 1 lb of tagliatelle or pappardelle pasta according to package instructions until al dente. Drain and serve the hearty Short Rib Ragu generously over the pasta. Garnish with grated Parmigiano Reggiano and freshly chopped parsley for a delightful finish, elevating your dining experience.
What to Serve with Short Rib Ragù
Elevate your Short Rib Ragù experience by pairing it with dishes that complement its luxurious, rich flavors and hearty texture.
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Creamy Polenta: The creamy texture of polenta contrasts beautifully with the ragù, soaking up its delicious sauce for a comforting bite. A sprinkle of cheese on top makes it even better!
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Garlic Bread: Serve this classic side for a crunchy element that’s perfect for sopping up the ragù sauce. The buttery, garlicky goodness will have everyone reaching for more!
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Sauteed Greens: Fresh sautéed spinach or kale adds a vibrant, peppery bite that lightens the rich dish, balancing flavors while adding a splash of color to your plate.
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Caesar Salad: A crisp Caesar salad brings a refreshing crunch with its crunchy croutons and creamy dressing, providing a delightful contrast to the tender meat.
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Red Wine: A glass of dry red wine, like Chianti or Merlot, beautifully matches the robust flavors of the ragù, enhancing your dining pleasure with each sip.
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Tiramisu: End your meal on a sweet note with this classic Italian dessert; its coffee and mascarpone layers provide a perfect, light contrast to the richness of your dinner.
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Roasted Vegetables: The added sweetness of roasted seasonal vegetables complements the ragù brilliantly, creating a comforting and wholesome side that rounds out your meal beautifully.
With these pairings, you’re ready to create a complete dining experience that showcases the heartwarming essence of your Short Rib Ragù!
Expert Tips for Short Rib Ragù
Perfect Searing: Make sure to sear the short ribs in batches; overcrowding the pot prevents a good crust from forming and keeps your dish from achieving that rich flavor.
Flavor Infusion: Allow the wine to simmer until reduced by half. This step is crucial to enhance the depth of your Short Rib Ragù and remove any bitterness.
Mind the Simmer: Keep heat low when simmering for a few hours. A gentle simmer allows the collagen in the ribs to break down, resulting in a tender, melt-in-your-mouth taste.
Consistency Check: If your sauce seems too runny, simmer it uncovered for an extra 15–30 minutes, stirring occasionally to prevent sticking.
Herb Bundle Trick: Tie the herb bundle together using kitchen twine for easy removal later—no one wants to fish out loose herbs from a delicious ragù!
Garnishing Touch: Always finish your Short Rib Ragù with a sprinkle of fresh parsley and Parmigiano Reggiano. This adds color and enhances the overall flavor profile.
How to Store and Freeze Short Rib Ragù
Fridge: Store your leftover Short Rib Ragù in an airtight container for up to 3 days. Let it cool completely before sealing to maintain optimal freshness.
Freezer: For longer storage, freeze the ragù in an airtight container or freezer bag for up to 3 months. Choose portion sizes that suit your future needs for easy reheating.
Reheating: To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat, stirring occasionally, adding a splash of broth or water if needed.
Serving Suggestion: For an unforgettable experience, serve the reheated ragù over freshly cooked pasta, adding a sprinkle of Parmigiano Reggiano and fresh parsley right before serving.
Make Ahead Options
Preparing Short Rib Ragù ahead of time is a wonderful way to save time on busy weeknights! You can season the short ribs and store them covered in the refrigerator for up to 24 hours before cooking. Additionally, the aromatic base (onion, celery, carrot, and garlic) can also be chopped and refrigerated a day in advance. For optimal flavor, prep the ragù itself and let it cool before transferring to an airtight container; it can last in the fridge for up to 3 days. When you are ready to serve, gently reheat the ragù on the stove, adding a splash of broth or water if needed to reach the desired consistency, and then cook your pasta fresh for the perfect dish that tastes just as delicious as if you made it all in one go!
Short Rib Ragù Variations & Substitutions
Feel free to explore your creativity with these delightful twists and swaps, as they can enhance the warmth and richness of your dish!
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Dairy-Free: Skip the cheese and replace with a sprinkle of nutritional yeast for a nutty flavor.
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Vegetarian Option: Use mushrooms instead of beef; sauté Portobellos with the aromatics for umami depth.
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Add Spice: Incorporate red pepper flakes when sautéing the vegetables for a tantalizing heat that builds warmth.
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Wine Substitute: If wine isn’t your thing, go for beef broth with a splash of balsamic vinegar for a rich flavor.
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Pasta Swap: Try polenta as a base instead of traditional pasta for a creamy, comforting twist.
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Herb Variations: Swap in fresh basil or oregano for a different aromatic profile that brings out a refreshing note.
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Extra Veggies: Toss in diced zucchini or bell peppers during the simmering phase for added nutrition and color.
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Smoky Flavor: Add a teaspoon of smoked paprika for a subtle smokiness that elevates the dish to new heights.
Experiment with these variations to find your own signature touch on this heartwarming Short Rib Ragù experience! And if you'd like to take your pasta to the next level, consider trying my tips for perfecting homemade pasta. Your culinary journey will only get better!
Short Rib Ragù Recipe FAQs
How do I select the best beef short ribs?
Absolutely! When choosing beef short ribs for your Short Rib Ragù, look for well-marbled cuts, as the fat content contributes to a rich flavor and tenderness during cooking. The meat should be bright red, with minimal dark spots or discoloration. Avoid ribs that feel overly soft or have an unpleasant odor, as these are signs of spoilage.
How long can I store Short Rib Ragù in the fridge?
You can store your delicious Short Rib Ragù in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to keep it fresh and flavorful!
Can I freeze Short Rib Ragù?
Very! Freezing is a great option for extending the life of your ragù. Place it in an airtight container or freezer bag, ensuring you remove as much air as possible. It can be frozen for up to 3 months. For best results, consider portioning it out for easy use later.
What should I do if my ragù is too loose?
If you find your Short Rib Ragù is too watery, don't worry! Simply simmer it uncovered on low heat for an additional 15–30 minutes, stirring occasionally. This will help reduce it to your desired consistency. You can also add a pinch of tomato paste for a quick thickening boost if you’re in a hurry!
Are there any dietary considerations with Short Rib Ragù?
When cooking Short Rib Ragù, keep in mind that it contains beef, potentially making it unsuitable for those with dietary restrictions, such as vegetarians or those with certain allergies. If you have pets, be cautious! A small amount of cooked beef is usually safe for dogs, but be sure to avoid any seasonings or ingredients that might be harmful to them.
How can I reheat frozen Short Rib Ragù?
Absolutely! To reheat, first, transfer your frozen Short Rib Ragù to the refrigerator a day prior to your meal to thaw. Once thawed, warm it gently in a saucepan over low heat, stirring occasionally. If the sauce appears too thick, you can splash in some broth or water to reach your desired consistency. Enjoy again over fresh pasta, just like the first time!
Savory Short Rib Ragu That Will Elevate Your Pasta Night
Equipment
- Dutch oven or braiser
Ingredients
For the Meat
- 2 lbs beef short ribs look for well-marbled meat for a richer flavor
For the Aromatic Base
- 2 tablespoon light olive oil use avocado or vegetable oil as a substitute
- 1 cup white onion, finely diced adds sweetness and depth
- ½ cup celery, finely diced provides a lovely crunch
- ½ cup carrot, finely diced brings natural sweetness
- 4 cloves garlic, minced for aromatic boost
For the Flavor Boost
- 2 tablespoon tomato paste for a rich, concentrated flavor
- 1 cup dry red wine choose a wine you enjoy drinking
- 1 cup beef or chicken broth homemade adds richness, store-bought works
- 1¾ cups crushed tomatoes look for quality canned tomatoes
- 1 herb bundle rosemary, thyme, parsley stems fresh herbs for aromatic goodness
- 2 tablespoon sherry or red wine vinegar adds a hint of acidity
For the Pasta and Garnish
- 1 lb pasta (tagliatelle or pappardelle) wide noodles hold sauce well
- Fresh parsley, chopped for garnish
- Parmigiano Reggiano, grated for sprinkles of cheesy goodness
Instructions
Step-by-Step Instructions for Short Rib Ragu
- Generously season the beef short ribs on all sides with kosher salt and fresh cracked black pepper. Let them rest for about 10 minutes.
- In a Dutch oven, heat the light olive oil over medium-high heat. Sear the short ribs in batches, about 4–5 minutes per side, then set aside.
- Sauté the onion, celery, carrot, and garlic for 3–4 minutes until softened and fragrant, leaving about 2 tablespoons of grease in the pot.
- Stir in the tomato paste, salt, and pepper. Cook for 2–3 minutes to deepen the flavor.
- Deglaze with the red wine, scraping up browned bits. Simmer until reduced by half, about 5 minutes.
- Return the short ribs to the pot, then add the broth and crushed tomatoes. Stir to coat the meat.
- Add the herb bundle and bay leaves. Cover slightly and simmer on low heat for 2½ hours, stirring occasionally.
- Remove the herbs and bay leaves. Shred the short ribs in the sauce using two forks.
- Stir in the vinegar, taste, and adjust seasoning if needed. Simmer uncovered for 15–30 minutes if the sauce is too loose.
- Cook the pasta according to the package instructions. Drain and serve the ragu over pasta, garnished with parsley and Parmigiano Reggiano.
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