Short rib ragu is a classic Italian comfort food, slowly braised in the oven with red wine, tomatoes, and fresh herbs until the meat is tender and flavorful. This hearty sauce, served over wide ribbons of pappardelle, makes for a warm and inviting dinner perfect for any occasion.
For more delicious short rib recipes, try my Five-Spice Braised Short Ribs and Red Wine Short Ribs next. For another ragu recipe, check out this Parmesan Polenta with White Sausage Ragu.
This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!
Beef short rib ragu is one of those dishes that always feels like home to me. There’s something magical about how the rich sauce, simmered low and slow, wraps around every strand of pasta, creating a bowl of pure comfort.
This recipe takes simple ingredients and, with a little patience, transforms them into a deeply flavorful and hearty dish. The key is to sear the short ribs to lock in the flavor, then let everything simmer until the meat is melt-in-your-mouth tender. Pair it with your favorite pasta, and you’ve got a cozy meal that will have everyone going back for seconds.
Why This Recipe Works
- Great for Special Dinners – This dish is special enough for birthdays, anniversaries, and holidays.
- Delicious Comfort Food – The combination of tender beef, rich sauce, and satisfying carbs creates the ultimate feel-good dish. Plus, it’s great for leftovers!
- Simple Yet Impressive – With just a few basic ingredients and a little time, this dish brings bold, rich flavors that are sure to impress your guests.
What is Ragu?
Ragu is a traditional Italian meat sauce that’s slow-cooked to develop rich, deep flavors. It typically consists of meat, vegetables, herbs, and tomatoes, simmered together for hours to create a hearty and savory sauce. In recipes like short rib ragu, the meat becomes incredibly tender, making it perfect for pairing with pasta.
Tools You’ll Need
Ingredients You Will Need for Short Rib Ragu
Here is a breakdown of what you will need to make this ragu short ribs recipe. For actual measurements, see the recipe card at the end of this post.
- Avocado oil – Used for searing the short ribs, it adds a neutral flavor and can withstand high heat.
- Short ribs – Bone-in short ribs are best. The bones infuse the sauce with rich flavor, and the meat becomes incredibly tender. It falls right off the bone when fully cooked.
- Veggies – Finely diced carrots, celery, and yellow onion form the base of the sauce, adding sweetness and depth. Minced garlic brings aromatic richness.
- Dried oregano – Adds a subtle earthy flavor that complements the savory richness of the sauce.
- Tomato paste – Helps thicken the sauce and intensifies the tomato flavor.
- Red wine – When cooking with wine, I always pick something affordable but good enough to enjoy with the meal—Pinot Noir, Chianti, or Cabernet Sauvignon are great options for this dish. And of course, save yourself a glass to enjoy alongside your ragu as a little reward for all the hard work!
- Beef broth – Provides a savory backbone for the sauce. You’ll also want an extra cup on hand to adjust the consistency as needed.
- Crushed tomatoes – These add body to the sauce, balancing the richness of the meat and wine.
- Fresh herbs – I use herbs to bring a bright freshness to this deeply savory dish. Use thyme, bay leaves, and rosemary.
- Parmesan rind – This gives the sauce a deep umami flavor.
- Heavy cream – A splash of cream at the end rounds out the flavors, adding a subtle silkiness to the sauce.
- Pappardelle – The wide, flat noodles are perfect for soaking up the rich sauce.
- Seasoning – Season simply with kosher salt and freshly cracked black pepper.
How To Make Short Rib Ragu
Below is a summary of how to make braised short rib ragu. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Preheat the oven to 300°F and heat a Dutch oven over high heat. Pat the short ribs dry and season generously with salt and pepper.
- Heat avocado oil in the Dutch oven over medium-high heat and sear the short ribs on all sides. Remove and set aside.
- Leave about 3 tablespoons of fat in the pot, then add onions, carrots, and celery. Cook for 4 minutes, then add garlic and oregano, cooking for 3 more minutes. Season with salt and pepper.
- Cook the vegetables for another 6 minutes on medium-low heat until soft and translucent, then stir in tomato paste. Cook for 2 minutes.
5. Pour in the red wine and cook for 4-5 minutes until slightly reduced.
6. Add beef broth, crushed tomatoes, thyme, rosemary, parmesan rind, and bay leaves. Return the short ribs to the pot and cover.
7. Cook in the oven for 1 hour, then increase the temperature to 350°F and cook for another 1 hour 45 minutes to 2 hours until the meat is tender.
8. Remove the pot from the oven, discard the bones, herbs, and parmesan rind. Shred the short ribs and return them to the sauce.
9. Stir in heavy cream and simmer for 5-10 minutes to reduce. Add more broth if needed and adjust seasoning.
10. Cook pappardelle according to package instructions, drain, and serve with the ragu, topped with parsley and grated parmesan.
Tips for the Best Short Rib Ragu
- Make sure short ribs are completely dry. Before seasoning with salt and pepper, pat short ribs dry as this will ensure a better sear when they do not have a lot of added moisture.
- Season short ribs well. Don’t be shy with seasoning short ribs generously with salt and pepper, and be sure to season all sides.
- Short rib ragu cooked in a dutch oven goes hand-in-hand. Use a heavy-bottomed pan because it helps to ensure consistent and even distribution of heat.
- Reduce the final sauce. Be sure to reduce the final sauce after adding shredded short ribs back to pot and just before serving.
- Cut vegetables small in size. Be sure to follow recipe suggestion sizes for the vegetables as this makes it more visually appealing in the final sauce.
- Don’t rush the sear. Take your time searing the meat as this will yield more flavorful results. Searing short ribs causes a Maillard reaction, whereby the proteins and sugars of the meat yield a distinct and highly flavorful flavor and will impart a fabulous taste to the ragu. Be sure that all sides of the meat are seared with a beautiful brown crust. You will taste the difference, I promise.
- Better the next day. Make this a day ahead and let your willpower kick in. You will notice the difference in flavor as the ingredients have had time to really settle in.
Storage
This ragu recipe tastes even better the next day, and it freezes well. You can store leftovers in an airtight container in the fridge, for 4-5 days. To freeze, cool the ragu fully, then store in a freezer-safe container for up to 2 months.
When ready to enjoy, thaw in the fridge overnight. Then reheat it in a pot, adding water or beef broth if the sauce is too thick.
What to Serve with Short Rib Ragu
What’s great about ragu is its versatility. You can pair it with a number of carby sides, here are some of my favorites:
- Pasta – Shapes like pappardelle, paccheri, ziti, and penne make for terrific vessels that will soak up the chunky sauce quite well.
- Polenta – Creamy, rich polenta is an automatic win. The smooth texture of polenta, akin to grits, pairs quite well with the hearty short rib ragu.
- Rice – You may not have thought that rice could be an option, but it’s another favorite pairing of mine.
- Gnocchi – Pillowy soft, buttery smooth gnocchi and a savory unctuous sauce. Need I say more about this delicious pairing?
Frequently Asked Questions
What cuts of beef are good for ragu?
Cuts like short ribs, chuck roast, and beef stew meat are best for ragu because of their high-fat content. The fat and connective tissue break down during slow cooking for perfectly tender meat.
What’s the difference between a ragu and a sauce?
Ragu is a meat-based sauce that’s simmered slowly to develop rich flavors, often with vegetables and herbs. Unlike a simple tomato sauce, ragu is heartier, with the focus on the meat rather than just the tomatoes.
Can I make this ragu without red wine?
Yes. Substitute beef broth or water for the red wine if you prefer not to cook with alcohol. The flavor will be slightly different, but it will still be delicious.
What’s the best way to shred the short ribs?
Once the short ribs are cooked, use two forks to shred the meat. It should pull apart easily after the long braise, but if it’s too tough, cook it a little longer until it softens.
Looking for More Pasta Recipes?
Loving this Short Rib Ragu Recipe?
There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!
Short Rib Ragu
Equipment
- 5 quart dutch oven
Ingredients
- 1½ tablespoons avocado oil
- 5 short ribs
- ½ heaping cup carrots, finely diced
- 1 rib celery, finely diced
- 1 medium yellow onion, finely diced
- 7 large garlic cloves, minced
- 1½ teaspoons dried oregano
- 2½ tablespoons tomato paste
- 2 cups red wine, pinot noir
- 2¼ cups beef broth, plus 1 cup extra
- 1 28 ounce can crushed tomatoes
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 sprigs rosemary, 3-inches long
- 1 large parmesan rind
- 3 tablespooons heavy cream
- 4 nests pappardelle
- Kosher salt
- Freshly cracked black pepper
Instructions
- Start by preheating the oven to 300°F and heat dutch oven over high heat.
- Remove all but 3 tablespoons of fat from dutch oven and add onions, carrots and celery. Cook for 4 minutes over medium heat, then add garlic and oregano, careful to not brown mixture and continue to cook for another 3 minutes. Season with kosher salt and freshly cracked pepper. Cook for an additional 6 minutes, careful not to brown the vegetables, rather cook vegetables over medium low heat until they are translucent, soft, and fragrant.
- Add tomato paste and press into vegetables using the back of spoon or cooking utensil. Cook for two minutes.
- Add red wine and cook over medium-heat until slightly reduced, 4-5 minutes.
- Add beef broth, crushed tomatoes, thyme, rosemary, parmesan rind, bay leaves and stir. Nestle short ribs back into dutch oven. Cover with lid.
- Cook for 1 hour at the 300°F mark. Then increase oven temperature to 350°F. After the 2 hour and 30 minutes mark, check short ribs for tenderness. Once meat easily shreds with a fork, remove from oven. Oven time typically takes 2 hours 45 minutes to 3 hours. Once cooked, discard bones, thyme, rosemary, parmesan rind, and bay leaves.
- Place short ribs on a plate and shred with two forks. Return shredded meat to the dutch oven and add heavy cream. Over medium heat, slightly reduce the mixture about 5-10 minutes. If too thick, add more beef broth. Season to taste with salt and pepper, if necessary.
- If serving with pappardelle, cook pasta in salted water according to package instructions. Drain and plate pasta, then top with ragu. Serve garnished with italian parsley and greshly grated parmesan.
Michelle says...
It’s Michelle again….. made it again tonight and it’s just always SO DELICIOUS
Jeri Mobley-Arias says...
Thank you so much!
Michelle says...
I’ve honestly used this recipe 10 times or just about. Every time I want a hearty meal I use this recipe. It’s saved to links on my goggle page. My family raves about this every time I cook it. It’s so delicious. I can’t believe there isn’t more reviews?? It’s my most favorite thing to eat.
Jeri Mobley-Arias says...
Thank you so much! I’m so happy you and your family enjoy this dish! 🙂
Letty says...
Wow, 5 stars! I made this as soon as I saw that you posted it on instagram. The tips were handy and my family LOVED it. Making again when the weather is cooler.
Jeri Mobley-Arias says...
Thank you, Letty! So glad you enjoyed.