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Short Rib Ragu
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Short Rib Ragu

This chunky, slow-braised Short Rib Ragu is a delicious beef gravy packed with rich tomato, vegetable, and herb flavors, making it the ultimate hearty Italian sauce. Whether I toss it with pasta, spoon it over creamy polenta, or serve it with crusty bread, my family can’t get enough of it.

Prep Time
15 mins
Cook Time
4 hrs
Servings: 8
Calories: 385 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 ounces pancetta about ½ cup, medium-diced
  • 3 pounds short ribs bone-in
  • 1 large small-diced yellow onion, about 2 cups
  • 3 carrot medium-sized, peeled, small diced
  • 3 celery rib small diced
  • 8 garlic smashed cloves
  • 2 tablespoons tomato paste
  • 2 cups red wine dry
  • 28 ounces tomato puree
  • 3 cups beef stock
  • 2 rosemary fresh sprigs
  • 2-4 fresh thyme sprigs
  • 2-4 parsley fresh sprigs
  • 2 bay leaf
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste

Instructions

    Cup of Yum
  1. Cook the pancetta in a large rondeau pot over low to medium heat until the fat is rendered. Set the crispy lardons to the side.
  2. Pat dry the short ribs on all sides, then season with salt and pepper.
  3. Place the short ribs into the pot, fat cap side down, and cook over medium heat and brown well on all sides, which takes about 3 to 4 minutes per side. Set them to the side.
  4. Stir in the onions, gently season with salt, and cook for 5 minutes or until they start to turn brown. Then, turn the heat down to low and cook for 10 minutes while occasionally stirring.
  5. Mix in the carrots and celery, add on a lid, and sweat over low heat for 10 minutes.
  6. Add the garlic and cook just until fragrant, which takes 30 to 45 seconds.
  7. Stir in the tomato paste and cook for 2 to 3 minutes or until it turns a rust color.
  8. Deglaze with red wine and cook over medium heat for 5 to 7 minutes to reduce and concentrate the wine flavors.
  9. Pour in the tomato puree, beef stock, herbs, cooked pancetta salt, and pepper, and mix to combine.
  10. Place in the short ribs, add on a lid and cook over low heat for 2 ½ to 3 hours or until the beef is fork tender.
  11. Remove the herbs and bones from the short ribs in pan. Break up the beef in the sauce using two forks or a large spoon.
  12. Garnish with optional finely minced fresh parsley.

Notes

  • I highly recommend keeping an eye on the heat when searing the beef. If the pan gets too hot and starts smoking, the rendered fat from the pancetta can burn, which can add a bitter taste to the sauce. Adjusting the heat as needed ensures deep, rich flavors without any unwanted bitterness.
  • Make-Ahead: For freshness, you can make this up to 2 days ahead
  • How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.
  • How to Reheat: Add the desired amount of ragu to a medium-sized saucepot and heat over low heat until hot. Adjust the seasonings with salt and pepper.
  • Sofrito is the flavor base – In Italian cooking, the mix of onions, celery, and carrots is called soffritto, and it’s the secret to a rich, well-balanced sauce.
  • Pat the beef dry for the best sear – I always pat my beef dry before searing, it helps it develop a golden crust instead of steaming.
  • Searing = Big Flavor – Letting the beef form a dark brown crust before braising adds incredible depth to the ragu. I never rush this step because it’s what makes the sauce truly next-level!

Nutrition Information

Calories 385kcal (19%) Carbohydrates 14g (5%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 0.02g (1%) Cholesterol 83mg (28%) Sodium 414mg (17%) Potassium 1135mg (24%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 605IU (12%) Vitamin C 13mg (14%) Calcium 46mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 385

% Daily Value*

Calories 385kcal 19%
Carbohydrates 14g 5%
Protein 29g 58%
Fat 19g 29%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.02g 1%
Cholesterol 83mg 28%
Sodium 414mg 17%
Potassium 1135mg 24%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 605IU 12%
Vitamin C 13mg 14%
Calcium 46mg 5%
Iron 5mg 28%

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