Name: Short Rib Ragu Recipe
Prep time: 20 min
Cook time: 270 min
Total time: 350 min
Ingredients: 2 lbs bone-in short ribs – Best for flavor and richness. Marbled meat gives the sauce deep body.; Salt and pepper – Season at each step for layered flavor.; 3 carrots (diced – Adds a natural sweetness to balance the savory meat.); 3 celery stalks (diced – Gives a nice earthy base to the sauce.); 1 yellow onion (diced – Essential for that classic aromatic base.); 8 garlic cloves (minced – Don’t skimp! Garlic deepens the entire flavor.); 2 Tbsp double-concentrated tomato paste – Adds bold umami and richness.; 1 cup red wine (roughly – Use a dry red like Cabernet; it enriches the ragu.); 14 oz crushed tomatoes – These help form a velvety tomato base.; 2.5 cups beef broth – Builds body and depth as it simmers down.; Fresh rosemary and thyme – Use fresh herbs for maximum aroma.; 2 bay leaves – Brings a subtle bitter balance to the rich sauce.; ½ cup heavy cream – Softens and rounds out the flavor.; ¼ cup grated Parmesan – Adds nutty creaminess to the final sauce.; Pappardelle pasta – The wide noodles hold onto the hearty ragu beautifully.; Reserved pasta water – Helps emulsify and gloss up the sauce.

Do Share Recipe

Why I Fell in Love with This Short Rib Ragu Recipe

After trying many cozy meals this season, I finally made a Short Rib Ragu that blew me away. The deep, rich flavors, melt-in-your-mouth beef, and velvety sauce clinging to ribbons of pappardelle—it was pure comfort.

I’ve made a lot of hearty dishes, but this one easily became a favorite. And honestly, it reminded me just how much love can go into a slow-cooked meal. I even served it alongside my go-to One Pot Irish Chicken Recipe the next day—talk about a comfort food feast!

Ingredients You’ll Need for a Flavorful Short Rib Ragu

Each ingredient in this Short Rib Ragu plays a delicious role. Here’s what you’ll need and why it matters:

2 lbs bone-in short ribs – Best for flavor and richness. Marbled meat gives the sauce deep body.
Salt and pepper – Season at each step for layered flavor.
3 carrots, diced – Adds a natural sweetness to balance the savory meat.
3 celery stalks, diced – Gives a nice earthy base to the sauce.
1 yellow onion, diced – Essential for that classic aromatic base.
8 garlic cloves, minced – Don’t skimp! Garlic deepens the entire flavor.
2 Tbsp double-concentrated tomato paste – Adds bold umami and richness.
1 cup red wine (roughly) – Use a dry red like Cabernet; it enriches the ragu.
14 oz crushed tomatoes – These help form a velvety tomato base.
2.5 cups beef broth – Builds body and depth as it simmers down.
Fresh rosemary and thyme – Use fresh herbs for maximum aroma.
2 bay leaves – Brings a subtle bitter balance to the rich sauce.
½ cup heavy cream – Softens and rounds out the flavor.
¼ cup grated Parmesan – Adds nutty creaminess to the final sauce.
Pappardelle pasta – The wide noodles hold onto the hearty ragu beautifully.
Reserved pasta water – Helps emulsify and gloss up the sauce.

Note: This recipe serves approximately 4–5 people generously.

Delicious Variations to Try (and Still Keep It Cozy)

If you’re someone who loves dinner recipes with room for creativity, here are a few variations worth exploring:

Dairy-Free: Skip the cream and Parmesan. Add a splash of coconut milk and nutritional yeast for richness.
Wine-Free: Sub in extra broth with a splash of balsamic vinegar for depth.
Vegetable Add-ins: Mushrooms, zucchini, or even butternut squash blend well.
Low-Carb Option: Serve it over zucchini noodles or mashed cauliflower.

Cooking Time Breakdown

Here’s how much time you’ll need to make this delicious ragu:

Prep Time: 20 minutes
Cooking Time: 3 hours 30 minutes
Total Time: Approximately 4 hours

Equipment You’ll Need in the Kitchen

Here are the tools I used while preparing this rich, comforting meal:

Dutch oven or heavy pot – For browning and slow simmering the meat and sauce.
Sharp knife – To chop all those aromatics like carrots, onion, and celery.
Wooden spoon – For stirring without damaging your pot.
Tongs – To flip and remove the seared short ribs.
Pasta pot and strainer – For boiling and draining the pasta.

How to Make Short Rib Ragu Recipe?

Making Short Rib Ragu is a slow and satisfying process. Here’s how I pulled it together step-by-step.

Step 1: Brown the Short Ribs for Flavor

Start by patting the short ribs dry and seasoning them with salt and pepper. Heat a bit of oil in your Dutch oven over medium-high heat. Sear the ribs for about 3 minutes per side until they’re beautifully browned. Remove them from the pot and set them aside.

Step 2: Sauté the Aromatics Slowly

Lower the heat to medium-low. In the same pot, add the diced carrots, celery, and onion. Season lightly again with salt and pepper. Stir occasionally and let these cook for 15 minutes until they’re soft and fragrant. Now toss in the minced garlic and cook for another minute or so.

Step 3: Build the Flavor Base

Add the tomato paste and stir it through the veggies. Let it cook for about 3 minutes—it will darken and smell amazing. Then pour in the red wine and stir frequently, letting it reduce for about 5–7 minutes.

Step 4: Simmer the Sauce Low and Slow

Add the crushed tomatoes, beef broth, rosemary, thyme, and bay leaves to the pot. Stir it all together and bring it to a gentle boil. Nestle the short ribs back in and lower the heat to a soft simmer. Cover and let everything cook for about 2.5 to 3 hours.

Step 5: Shred the Meat and Reduce the Sauce

Once the meat is fork-tender, remove the ribs from the pot. Discard the bones and shred the meat using two forks. Return the shredded beef to the sauce. Let it simmer uncovered for another 20 minutes, reducing the sauce to a thick, luscious consistency.

Step 6: Add Cream and Cheese

On low heat, stir in the cream and grated Parmesan. This brings everything together into a silky, luxurious sauce.

Step 7: Finish with Pasta

Cook your pappardelle pasta in salted water until al dente. Save some of the pasta water before draining. Add the cooked pasta to your ragu along with a splash of pasta water. Stir until the sauce clings to the noodles and has that glossy, creamy finish.

Additional Tips for Making This Recipe Better

I’ve made this Short Rib Ragu a few times now, and here are some things I’ve learned that can elevate it:

Let your short ribs come to room temp before searing—this gives a better crust.
Use good quality wine. If you wouldn’t drink it, don’t cook with it.
Simmer low and slow. Rushing the cook time won’t tenderize the meat enough.
Add pasta water slowly—you want creamy, not watery.
Grate Parmesan fresh. Pre-shredded cheese just doesn’t melt the same way.

How to Serve Short Rib Ragu Recipe?

Presentation can take this rustic dish to the next level. I love piling the pasta high in a wide, shallow bowl, letting the rich ragu pool around the noodles. Add a little more Parmesan on top, a sprinkle of chopped parsley, and maybe a drizzle of olive oil.

Serve it warm alongside crusty bread or roasted veggies. I also love pairing this with a my Crockpot Baked Ziti Recipe—the combo is unforgettable!

Nutritional Information

Here’s a general breakdown of the nutrients in a hearty serving:

Calories: Around 650
Protein: About 32g
Carbohydrates: Around 55g
Fat: Approximately 30g

How to Store Short Rib Ragu?

Here’s how I keep leftovers tasting fresh:

Storing: Store the cooled ragu in an airtight container in the fridge for up to 4 days.
Freezing: This sauce freezes beautifully. Freeze in portions for up to 3 months.
Reheating: Reheat gently on the stove with a splash of broth or water until warmed through.

Why You’ll Love This Recipe?

This dish has so many lovable qualities. Here’s why I think it’ll become one of your favorites too:

Incredible Flavor: Deep, slow-cooked taste you just can’t rush.
Great for Entertaining: Feels fancy but is really simple to make.
Customizable: You can switch pasta, herbs, and more to fit your taste.
Comforting: Perfect cozy night-in meal.
Meal Prep Friendly: Makes amazing leftovers for easy weeknight dinners.

Common Mistakes to Avoid for Better Results

Avoid these mistakes to ensure your ragu turns out rich, tender, and flavorful every time:

Not browning the meat properly – This step adds depth to the sauce.
Overcrowding the pan – Sear ribs in batches if needed.
Skipping the wine reduction – It helps mellow and intensify the flavor.
Boiling instead of simmering – A rolling boil will dry out the meat.
Adding cream too early – It can curdle; always add at the end.

More Info for a Better Experience

This Short Rib Ragu isn’t just a recipe—it’s an experience. It’s a dish that warms your kitchen and your heart, especially on chilly nights or special gatherings.

Want to take it further? Try pairing it with red wine like Chianti or Barolo, and serve with roasted garlic focaccia for a complete Italian-inspired dinner.

Ben Carraoli