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Best Easy Beef Short Rib Ragu

This beef short rib ragu is where Italian comfort food and fine dining meet at your dinner table. Fall apart, braised short ribs in a rich red wine sauce served over pappardelle noodles is a meal you'll be dreaming about! 

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Servings: 8 servings
Calories: 592 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 pounds bone-in beef short ribs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil divided for searing
  • 4 large carrots peeled and diced
  • 5 talks celery sliced
  • 1 large sweet onion diced
  • 5 cloves garlic minced
  • 1 cup beef broth
  • 1 cup red wine
  • 24 ounces spaghetti sauce 1 jar
  • 3 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves finely diced, or 1 teaspoon dried thyme
  • 2 teaspoons fresh rosemary leaves finely diced, or 1 teaspoon dried rosemary
  • 2 teaspoons fresh sage leaves finely diced, or 1 teaspoon dried sage
  • 2 bay leaves
  • 8.8 ounces pappardelle pasta
  • 1 cup shredded Parmesan cheese plus more for topping
  • Fresh parsley or herbs for garnish

Instructions

    Cup of Yum
  1. Pat the ribs dry with a paper towel and sprinkle them evenly with salt, black pepper, and garlic powder.
  2. Sear the meat. In a large dutch oven or pot, add 1-2 tablespoons olive oil and heat over medium-high heat for one minute.
  3. Once the pot is hot and working in small batches, sear the short ribs for 2-3 minutes on each side until browned. Add a tablespoon more of oil to the between each batch if needed.
  4. Place all the seared ribs to a plate and set aside.
  5. Reduce the heat to medium and add the diced celery, carrots and onions to the same pot and sauté for 3-4 minutes until tender and the onions start to get translucent
  6. Then add the minced garlic and sauté for an additional minute.
  7. Add in the red wine and using a wooden spoon, scrape any browned bits off the bottom of the pot to deglaze it.
  8. Then add in the beef broth, pasta sauce, tomato paste, rosemary, sage, thyme, and bay leaves and stir to combine.
  9. Place the seared short ribs back into the pot and bring to a boil.
  10. Cover, reduce the heat to a simmer and cook for 2 ½-3 hours, until the meat falls off the bone easily.
  11. Once the meat is tender, remove the ribs from the pot and place them on a cutting board and remove the bones. Increase the heat to medium and let the sauce continue to boil and thicken with the lid off for about 15 minutes, stirring occasionally.
  12. Use two forks to shred the beef and then return it back to the dutch oven and stir.
  13. Cook the pasta separate according to your package directions and drain the water into a colander in the sink and set aside.
  14. Remove the sauce from the heat and stir in the shredded parmesan cheese and then add in the cooked noodles and toss to coat with the sauce.
  15. Garnish with more parmesan cheese if desired when serving. We love it with crusty bread!

Notes

  • Use any other pasta like penne rigatoni, tagliatelle, linguine or other favorite pasta.
  • If the sauce gets too thick, add in a little more beef broth.
  • If the sauce is too thin, continue to cook the sauce with the lid off until it has reduced to desired thickness.

Nutrition Information

Serving 1serving Calories 592kcal (30%) Carbohydrates 38g (13%) Protein 43g (86%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.02g Cholesterol 132mg (44%) Sodium 1508mg (63%) Potassium 1297mg (37%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 6732IU (135%) Vitamin C 14mg (16%) Calcium 231mg (23%) Iron 6mg (33%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 592

% Daily Value*

Serving 1serving
Calories 592kcal 30%
Carbohydrates 38g 13%
Protein 43g 86%
Fat 27g 42%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 0.02g 1%
Cholesterol 132mg 44%
Sodium 1508mg 63%
Potassium 1297mg 28%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 6732IU 135%
Vitamin C 14mg 16%
Calcium 231mg 23%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.