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Short Rib Ragu Recipe
Ben Carraoli

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.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 4
Course: Dinner
Calories: 650
Ingredients Method

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. On low heat, stir in the cream and grated Parmesan. This brings everything together into a silky, luxurious sauce.
  7. 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.