Short Rib Ragu is the dish my family asks for the second cool weather hits. Like, who doesn’t crave something cozy after tackling a long day?
Last year, I tried four different recipes and—honestly—not one hit the mark until I tweaked and finally landed on this one.
If you’ve found yourself with tough beef or a bland sauce, don’t panic. Short Rib Ragu is way simpler than people act, and once you know a few tricks, you’ll nail it every time.
Key Ingredients
Here’s the rundown of what you’ll need (and what to splurge on). First, don’t skimp on the actual short ribs. Bone-in is my top pick—the bones just give extra flavor, you’ll see. A solid can of crushed tomatoes goes a long way, trust me. I’ve made the mistake of using watery sauce, and it’s always a letdown.
Red wine is another biggie. Doesn’t have to be fancy, but it shouldn’t taste like vinegar either. Onions, garlic, and carrots are musts; the “holy trinity” for getting that sweet, slow-cooked thing going. A quick aside: fresh rosemary beats dried here. The whole kitchen ends up smelling like a five-star restaurant, swear.
And listen, don’t leave out the tomato paste. It thickens everything up. Parm rind if you have it—yup, toss it right in. Oh, and salt. Lots more than you’d expect. Salt makes or breaks Short Rib Ragu, no joke.
“I finally made Short Rib Ragu last Sunday, and it actually tasted better than the local Italian place! My family begged for leftovers, but there were none.” – Sarah H., reader from Kansas City
How to Make Braised Short Rib Ragu
Ready for action? Grab your biggest pot—a Dutch oven is perfect but, hey, I’ve used just a beat-up soup pot and lived to tell the tale. Start by getting some nice color on those short ribs. Don’t crowd the pan or you’ll steam the meat instead of browning it. Take your time here; it’s totally worth it.
Chuck out some of the fat that collects, but leave just enough for flavor. Toss in your onions, garlic, celery, and carrots. This is your base. Let them go until soft and slightly golden. Add in tomato paste and cook it till it darkens. Then, add red wine—brace yourself for that amazing smell. Let it reduce a bit.
Time to bring those ribs back. Pour in crushed tomatoes, a splash of broth, and herbs. Cover and simmer real low. Walk away for at least three hours, maybe peek every so often to stir. When the ribs are falling off the bone, you made it.
After, go fishing out the bones and any gristly bits (surprisingly soothing work). Shred meat, stir it back in, and maybe adjust with a little broth if it’s too thick. Short Rib Ragu should be saucy but not soupy.
Expert Tips for Cooking Ragu
Cooking Short Rib Ragu is part art, part science. Here’s what’s saved me time and again. First, patience is not optional. If you rush it, the meat never ends up tender.
Second, don’t be shy about seasoning. Every layer needs salt—meat, veggies, sauce. Underseasoned ragu is just sad (been there).
Third, always use low and slow heat, especially once you’ve got everything simmering. Boiling equals tough meat, and nobody wants that. And if you’re making this ahead? Even better. Overnight in the fridge deepens the flavor in the wildest way.
Oh—and if you see a pool of fat on top after cooking, skim it off! Way easier to do when it’s cold.
Variations and Additions to Ragu
People act like Short Rib Ragu is set in stone, but there’s plenty of room to switch things up. If you like it a little spicy, toss in red pepper flakes. I had a friend who insisted on adding chopped mushrooms, and it was honestly kinda perfect, even if I doubted her.
Some folks swap half the short ribs for pork shoulder. Totally fair game if you want a different vibe. Vegetarian? Wild, but it’s doable—try hearty mushrooms and maybe cubes of roasted eggplant. Not everyone’s cup of tea, but maybe worth an afternoon experiment.
And about the base? A splash of balsamic can help cut through the richness. I sometimes finish mine with a pat of butter, because why not?
Serving Suggestions for Beef Short Rib Ragu
- Ladle Short Rib Ragu over pappardelle or tagliatelle for a real comfort meal.
- Love polenta? It’s dynamite spooned on top, especially cheesy polenta.
- Got crusty bread? Wipe that plate clean.
- Leftovers? Pile it on toasted focaccia. Seriously, don’t hold back.
Common Questions
How long will Short Rib Ragu keep in the fridge?
About four days is my sweet spot. It gets even better after a night or two.
Can I freeze it?
Yup. Freezer-friendly for up to two months. Just thaw in the fridge and warm it up gently.
Do I have to use wine?
If you’re skipping wine, use extra broth and maybe a splash of balsamic for depth.
What pasta is best?
Wide noodles like pappardelle, hands down. They just grab all the sauce.
Help! My sauce is too thin.
Just simmer uncovered till it thickens, or see if stirring in a spoonful of tomato paste helps.
Wrapping It All Up: Make It Your Own
So that’s my take on Short Rib Ragu. Don’t let the long simmer scare you off—the hands-on work is pretty minimal, and you’ll look like a kitchen legend.
Friends and family go wild every time I serve this up, and honestly, it’s one dish I never get sick of eating.
Slowly Braised Beef Short Rib Ragu
Ingredients
Equipment
Method
- Pat short ribs dry. Season with salt and pepper. Heat 2 tbsp olive oil in Dutch oven and brown ribs on all sides, 3–4 min per side. Remove and set aside.
- In same pot, sauté carrots, onion, and celery in remaining oil until deeply browned, 15–20 min. Season with salt and pepper.
- Add garlic and cook 1–2 min. Stir in tomato paste and cook until darkened, 2–3 min.
- Deglaze with red wine, scraping up browned bits. Cook until nearly absorbed, 3–4 min.
- Add herbs, bay leaves, parmesan rind, crushed tomatoes, broth, and browned ribs. Bring to boil, then reduce to low. Cover and simmer 2.5–3 hrs until ribs are tender.
- Remove ribs, shred meat, discard bones and herbs. Return shredded beef to pot and stir.
- Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- Stir cream and parmesan into ragu. Toss pasta with sauce, adding pasta water if needed to loosen. Cook 1–2 min for flavors to meld.
- Serve in bowls topped with parmesan, fresh herbs, or crushed red pepper. Enjoy!
Notes
Freezing: Freeze cooled ragu up to 3 months. Thaw overnight in fridge and reheat gently.
Oven Method: Braise covered at 325°F for 2.5–3 hrs.
Slow Cooker: Cook on low 7–8 hrs or high 4–5 hrs.
Instant Pot: Pressure cook on high 50 min, natural release 10 min.
Serving: Toss with pasta, or serve atop polenta or gnocchi. Garnish with parmesan and fresh herbs.
