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Short Rib Ragu

Savory Short Rib Ragu That Will Elevate Your Pasta Night

This Short Rib Ragu recipe brings rich flavors and hearty comfort to your pasta night, making it a perfect choice for any occasion.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 2 hours 55 minutes
Course Easy Dinners
Cuisine Italian
Servings 6 servings
Calories 450 kcal

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.

Notes

Allowing the wine to reduce and simmer gently is key to deep, rich flavors. Serve hot over pasta.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 350IUVitamin C: 5mgCalcium: 70mgIron: 4mg
Keyword comfort food, hearty, Homemade, Italian Cuisine, pasta, Short Rib Ragu
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