Short Rib Ragu Recipe

Ultimate Short Rib Ragu Recipe: A Flavorful, Easy Recipe

I just finished making this short rib ragu, and my kitchen smells absolutely divine. The slow-cooked beef becomes incredibly tender, melting into a rich, savory sauce that’s pure comfort in a bowl.

It’s a recipe that takes time, but the process is simple and the result is truly restaurant-quality. After you’ve mastered this, you should explore our guide for our Creamy Chicken Leek and Thyme Pie Recipe for another satisfying meal.

Additional Tips for Making this Recipe Better

Having made this a few times, I’ve picked up a few tricks that take it from great to exceptional.

• Sear Properly: Don’t rush the searing process. A deep brown crust on the meat is the foundation of the ragu’s flavor. Work in batches if needed to ensure the ribs sear rather than steam.
• Don’t Skip the Vinegar: The final splash of vinegar might seem small, but it truly wakens up all the rich, slow-cooked flavors. It cuts through the fat and adds a necessary brightness.
• Let It Rest: I find that the ragu tastes even better the next day. Making it a day ahead allows all the flavors to meld together into something truly special.

Variations to try

This ragu is wonderful as is, but it’s also easy to adapt.

• Different Meats: For a more budget-friendly option, you can substitute the short ribs with beef chuck roast or even stewing beef cubes.
• Add Some Heat: A pinch of red pepper flakes added with the garlic will give the sauce a gentle, warming spice.
• Mushroom Boost: For an earthier flavor, add a cup of finely chopped cremini mushrooms along with the other vegetables. It deepens the umami notes beautifully.

You can explore our other dinner recipes for more creative meal ideas.

Equipment You Need

You don’t need a lot of fancy tools to make this dish.

• Dutch Oven or Large Braiser: Essential for searing and slow-simmering on the stovetop or in the oven.
• Cutting Board and Sharp Knife: For prepping all the vegetables and meat.
• Wooden Spoon: Perfect for scraping the bottom of the pot when deglazing.
• Two Forks: The best tools for shredding the tender, slow-cooked beef.

How to Serve Short Rib Ragu

Presentation can make this rustic dish feel elegant.

• Serve over a bed of thick, wide pasta like pappardelle or tagliatelle to catch all the sauce.
• Garnish generously with freshly grated Parmigiano Reggiano cheese and finely chopped fresh parsley.
• For a different take, spoon the ragu over creamy polenta or even mashed potatoes. For dessert, our Chicken Alfredo Monkey Bread Recipe is a perfect finish.

Calories Count

Here is an approximate nutritional breakdown per serving:

• Calories: 657kcal
• Carbohydrates: 69g
• Protein: 42g
• Fat: 22g
• Sodium: 11054mg
• Sugar: 7g

How to Store

Proper storage ensures your delicious ragu stays fresh.

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor actually improves overnight.
• Freezing: Let the ragu cool completely, then transfer it to freezer-safe containers or bags. It will keep well for up to 3 months.
• Reheating: Thaw frozen ragu in the fridge overnight. Reheat gently in a saucepan over low heat, adding a splash of broth if it seems too thick.

Why You’ll Love This Recipe

Here are just a few reasons this dish is destined to become a favorite.

• Incredible Flavor: The combination of slow-cooked beef, red wine, and herbs creates a deeply savory and complex sauce.
• Minimal Active Time: While it simmers for hours, you only need about 30 minutes of hands-on cooking time.
• Amazing Leftovers: This ragu is one of those dishes that tastes even better the next day.
• Versatile Serving Options: It’s fantastic with pasta, polenta, or even as a filling for lasagna.

More About This Delicious Dish

A ragu is simply a meat-based sauce that is slow-cooked over a long period. What makes a short rib ragu so special is the cut of meat itself. Short ribs are rich in collagen, which breaks down during the slow cooking process.

This is what creates that signature silky, melt-in-your-mouth texture and gives the sauce its body. It’s a more luxurious and flavorful choice than ground beef, elevating the dish to something you’d be proud to serve at a dinner party.

The process of building flavors—from searing the meat to sautéing the aromatics and deglazing the pan—is a classic technique that guarantees a delicious result every time.

Ben Carraoli

Short Rib Ragu Recipe

I just finished making this short rib ragu, and my kitchen smells absolutely divine. The slow-cooked beef becomes incredibly tender, melting into a rich, savory sauce that’s pure comfort in a bowl.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 6

Course: Dinner

Calories: 657

Ingredients Method

Ingredients

  

• 2 lbs Beef short ribs – Ask your butcher for de-boned cubed short ribs to save time. Bone-in works too and adds even more flavor.
• 2 tbsp Light olive oil – A neutral oil like light olive vegetable, or avocado is perfect for searing without adding a strong flavor.
• Kosher salt – Its larger crystals are ideal for seasoning the meat evenly before searing.
• 1 cup White onion finely diced – Forms the sweet, aromatic base of the sauce.
• ½ cup Celery finely diced – Adds a subtle, savory depth to the vegetable base.
• ½ cup Carrot finely diced – Provides a touch of natural sweetness to balance the richness.
• 4 Garlic cloves finely minced – Offers a pungent kick that mellows during the long simmer.
• 2 tbsp Tomato paste – Cooking this down first deepens the tomato flavor and adds complexity.
• 1 cup Red wine – Use a dry red like a Cabernet Sauvignon or Merlot. It helps tenderize the meat and adds a robust flavor.
• 1 cup Broth – Beef or chicken broth adds a layer of savory liquid for simmering.
• 1 ¾ cup Crushed tomatoes – The heart of the sauce. A 14oz can is the perfect amount.
• Herb Bundle – A combination of rosemary thyme, and parsley stems infuses the sauce with earthy, fresh notes.
• 2 Bay leaves – Adds a subtle almost minty note that complements the other herbs.
• 2 tbsp Sherry or red wine vinegar – A splash at the end brightens all the flavors.
• Kosher salt and fresh cracked pepper to taste
• 1 lb Pasta – Thick hearty shapes like tagliatelle or pappardelle are best for catching the sauce.
• Chopped parsley and grated Parmigiano Reggiano for garnish.

Method

 

1. First, season the short ribs generously with kosher salt. Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Add the ribs, being careful not to crowd the pot, and sear them on all sides until deeply browned.
2. Remove the seared ribs and set them aside. If there’s excess fat, drain some, leaving about two tablespoons. Add the diced onion, celery, and carrot to the pot. Sauté for 3-4 minutes until the onions have softened and become translucent.
3. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste, a teaspoon of salt, and pepper. Cook the paste for 2-3 minutes, stirring constantly. This step is crucial for developing a rich, less acidic tomato flavor.
4. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Return the seared ribs to the pot along with the beef broth, crushed tomatoes, herb bundle, and bay leaves.
5. Bring the mixture to a low simmer. Cover the pot, leaving the lid slightly ajar to allow steam to escape. Let it cook for 2.5 to 3 hours, checking occasionally. The beef is ready when it is fork-tender and falls apart easily.
6. Remove the herb bundle and bay leaves. Use two forks to shred the beef directly in the pot. Stir in the sherry vinegar to brighten the flavors, and taste for any final seasoning adjustments. Serve hot over your favorite pasta.