Servings
Font
Back
Short Rib Ragu
4.9 from 197 votes

Short Rib Ragu

The Short Rib Ragu recipe transforms bone-in beef short ribs into a rich, slow-simmered Italian-style sauce with tomatoes, herbs, vegetables, and red wine. The meat becomes tender enough to shred and infuses the sauce with deep, savory flavor. This hearty ragu is traditionally served over wide pappardelle noodles, making it ideal for a comforting meal that showcases slow-cooked beef and tomato sauce.

Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings: 6
Calories: 634 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 2.5 lbs beef short ribs bone-in
  • salt
  • black pepper
  • 2 Tablespoons olive oil
  • 1 small onion , finely diced
  • 1 large carrot finely diced
  • 1 celery finely diced, rib
  • 4 cloves garlic , minced
  • 1/2 cup red wine chianti, cabernet sauvignon, merlot, dry
  • 1 3/4 cups beef broth low-sodium
  • 2 teaspoons beef bouillon paste
  • 28 oz can peeled whole tomatoes , (San Marzano recommended)
  • 2 Tablespoons tomato paste
  • 1 Parmesan Cheese optional, rind
  • ½ teaspoon kosher salt , or more, to taste
  • ½ teaspoon black pepper
  • 3 thyme sprigs, fresh
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon basil dried leaves
  • 2 bay leaf
  • Pinch red pepper flakes optional, crushed
  • 1 lb pappardelle pasta or tagliatelle pasta

Instructions

    Cup of Yum
  1. Sear Beef: Season short ribs all over with salt and pepper. Heat the oil in a Dutch oven over medium high heat. Sear the short ribs, rotating every minute or so, until browned and seared on all sides. Remove from pot and set aside.
  2. Sauté Soffrito: Reduce heat to medium. Add onion, carrots, celery and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes, scraping up browned bits from the bottom of the pan.
  3. Add beef broth, boullion, tomatoes (crush them with your hands or a potato masher), tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves and crushed red pepper. Nestle short ribs on top and top with fresh thyme sprigs.
  4. Simmer: Bring to a boil, reduce heat, cover pot and simmer for 2 hours.
  5. Shred Meat: Remove bay leaves, thyme sticks and cheese rind. Remove short ribs and shred meat (discard bones).
  6. Simmer Again: Return meat to the pot and continue to simmer for 30 minutes, to reduce some of the sauce. (If you like the sauce to be a thicker gravy consistency, scoop some into a cup and mix with 1/2 teaspoon cornstarch, then return to pot).
  7. Cook pasta according to package instructions in salted water. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine and cook for 5 more minutes.
  8. Serve: Spoon ragu and noodles into shallow bowls and garnish with fresh shredded parmesan cheese, for serving. (Or, if you’re feeling fancy top each bowl with a pinch of fresh burrata, sprinkle of flake sea salt and fresh chopped basil.)

Notes

  • Bone-in short ribs can be swapped with boneless short ribs or beef chuck roast if preferred.
  • This ragu also works with ground beef and pork for a more classic texture.
  • Try serving over other pastas, polenta, or vegetable noodles like zoodles or spaghetti squash.
  • Store leftovers in an airtight container in the refrigerator up to 3-4 days.
  • Freeze leftover sauce without pasta for up to 3 months; thaw and reheat before adding fresh pasta.
  • Slow cooker instructions involve searing meat and sautéing vegetables before slow cooking 4-8 hours.
  • Instant Pot method involves searing, pressure cooking for 35 minutes, and then finishing sauce with pasta added at the end.

Nutrition Information

Calories 634kcal (32%) Carbohydrates 64g (21%) Protein 40g (80%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Trans Fat 0.05g (3%) Cholesterol 145mg (48%) Sodium 829mg (35%) Potassium 1197mg (25%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 2321IU (46%) Vitamin C 17mg (19%) Calcium 99mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 634

% Daily Value*

Calories 634kcal 32%
Carbohydrates 64g 21%
Protein 40g 80%
Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.05g 3%
Cholesterol 145mg 48%
Sodium 829mg 35%
Potassium 1197mg 25%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 2321IU 46%
Vitamin C 17mg 19%
Calcium 99mg 10%
Iron 6mg 33%

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