Short Rib Ragu is a true labor of love: meltingly tender beef, a velvety tomato-wine sauce, and a tumble of fresh pasta beneath it all. This dish fills your kitchen with incredible aroma and brings everyone to the table, eager for a taste. Whether you’re cooking to impress, or simply settling in for a cozy night at home, there’s nothing quite like Short Rib Ragu to turn an ordinary meal into something extraordinary.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Short Rib Ragu lies in its handful of honest, straightforward ingredients. Each one is essential, lending its own flavor, texture, or richness to the finished sauce. Let’s take a look at the stand-outs before we get cooking.

Beef short ribs (2 lbs): Rich, meaty, and full of flavor—deboned and cut into 2-inch cubes for ideal braising.
Light olive oil (2 tbsp): For searing the ribs and starting the flavor base; vegetable or avocado oil work too.
Kosher salt: A must for seasoning the meat and vegetables throughout the dish.
White onion (1 cup, finely diced): Brings subtle sweetness and body to the sauce.
Celery (½ cup, finely diced): Lends earthiness and depth—don’t skip it!
Carrot (½ cup, finely diced): Adds natural sweetness and color.
Garlic cloves (4, finely minced): For aromatic punch and complexity.
Tomato paste (2 tbsp): Concentrates the tomato flavor and enriches the sauce’s color.
Red wine (1 cup): Brings acidity and depth to the ragu—use a bold, dry wine you’d enjoy drinking.
Broth (1 cup): Beef or chicken broth both work to keep things moist and flavorful.
Crushed tomatoes (1 ¾ cups, 14oz can): Provides body and a bright tomato base.
Herb bundle (rosemary, thyme, parsley stems): Adds that unmistakable Italian aroma and earthiness.
Bay leaves (2): For background fragrance and depth.
Sherry or red wine vinegar (2 tbsp): A tangy lift at the very end to balance all the richness.
Kosher salt and fresh cracked pepper to taste: The finishing touch for perfect seasoning.
Pasta (1 lb, tagliatelle or pappardelle): Wide, hearty noodles to soak up every bit of sauce.
Chopped parsley and grated parmigiano reggiano: Brightens and finishes the dish beautifully.

How to Make Short Rib Ragu

Step 1: Season and Prep the Short Ribs

Let’s start with the star! Pat your short rib pieces dry and sprinkle them generously with kosher salt on all sides. This step isn’t just about flavor—it helps create a crust during searing, which locks in moisture and starts building the deep, savory backbone of your Short Rib Ragu.

Step 2: Sear the Short Ribs

Heat your largest braiser or Dutch oven over medium-high and swirl in the olive oil. Working in batches if needed, add the short rib cubes—don’t crowd the pan! Let each piece get gorgeously browned on all sides. If you notice lots of grease in the pan, pour off the excess, leaving just a couple tablespoons. Transfer the seared ribs to a plate and get ready for some serious flavor development.

Step 3: Build the Flavor Base

Toss your onion, celery, carrot, and garlic right into the same pot. Sauté over medium-high for about 3-4 minutes. You want the onions softened and fragrant, with the garlic perfuming the air. This is where your kitchen starts to smell like Sunday at Nonna’s house!

Step 4: Add Depth with Tomato Paste and Seasonings

Next, stir in the tomato paste, a generous dash of kosher salt, and cracked black pepper. Cook for 2-3 minutes, stirring, to toast the tomato paste—it should darken slightly and stick to the bottom, which means flavor is on the way.

Step 5: Deglaze with Red Wine

Pour in the red wine, scraping the bottom vigorously to pull up all those browned bits (the technical term: “fond”). These concentrated bits are pure gold in your finished Short Rib Ragu and give the sauce unmatched depth.

Step 6: Simmer Everything Together

Gently return your seared short ribs to the pot. Add the broth and crushed tomatoes, giving a good stir to combine. Tuck in your herb bundle and the bay leaves. Bring the pot to a gentle simmer, cover it, but leave the lid a bit askew so steam can escape and the sauce can slowly reduce.

Step 7: Low and Slow is the Secret

Now you wait, and your house will smell fabulous. Let the Short Rib Ragu cook for 2 to 2 ½ hours, checking occasionally. If things look dry, stir in a splash of broth or water. If your simmer is too fierce, simply reduce the heat. The goal is tender, fall-apart beef in a thick, luscious sauce.

Step 8: Shred the Ribs and Finish the Sauce

When the ribs are fork-tender, fish out the bay leaves and the herb bundle. Use tongs or two forks to shred the meat into luscious strands directly in the pot—if you spot any cartilage, you may want to remove it now. Stir in the vinegar, taste, and adjust seasons as needed. If the sauce is thin, let it bubble uncovered for an extra 15-30 minutes to thicken.

Step 9: Cook and Combine with Pasta

While your sauce finishes, cook the pasta according to package instructions. Toss the hot noodles with your Short Rib Ragu, and don’t forget to finish with plenty of parmigiano reggiano and a smattering of fresh parsley. Now, dig in!

How to Serve Short Rib Ragu

Garnishes

A shower of freshly grated parmigiano reggiano and a little chopped flat-leaf parsley are truly the crowning glory for Short Rib Ragu. Don’t be shy—this final touch brings bright color, salty complexity, and a touch of freshness to mingle with the rich beef sauce.

Side Dishes

Bread is non-negotiable: think crusty slices for swiping up every last drop. For a green element, serve with a crisp arugula salad or simply sautéed broccolini, which balance the richness of the ragu effortlessly. If you’re feeling festive, a robust red wine is always at home alongside Short Rib Ragu!

Creative Ways to Present

Try heaping your ragu over creamy polenta or spooning it onto cheesy mashed potatoes for a cozy, rustic twist. For a dinner party, serve as individual ramekins topped with crispy breadcrumbs and cheese—like a sophisticated beef bake. Or, transform leftovers into epic sandwiches piled onto toasted ciabatta with a sprinkle of fresh herbs.

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu actually improves after a day or two in the fridge, as the flavors marry and deepen. Transfer cooled ragu into an airtight container and store in the refrigerator for up to 4 days. When you need a quick comfort fix, it’s ready and waiting!

Freezing

This ragu is a freezer superstar. Let it cool completely, then spoon into freezer-safe containers or zip-top bags (lay them flat to save space). It keeps beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently rewarm Short Rib Ragu on the stovetop over low heat, adding a splash of broth or water if it’s thickened up too much. For individual servings, microwaving in a covered bowl works just fine—just stir halfway through to ensure even heating.

FAQs

Can I make Short Rib Ragu ahead of time?

Absolutely! In fact, Short Rib Ragu is even better when made a day in advance. The flavors meld together for a richer, more harmonious sauce. Store in the fridge and gently reheat before serving.

What pasta works best with Short Rib Ragu?

Broad, flat noodles such as tagliatelle or pappardelle are classic. Their wide surface clings to the savory sauce and hunks of beef. If you’re switching it up, rigatoni or even creamy polenta make excellent partners.

Can I use bone-in short ribs instead of boneless?

Yes—a lot of cooks actually prefer bone-in for even richer flavor. Simply remove and discard the bones (and any excess cartilage) after braising, then shred the meat as directed.

Does this dish require red wine, or can I omit it?

Red wine adds depth and acidity, but if you prefer to skip it, just substitute with additional broth and an extra tablespoon of vinegar for brightness. The ragu will still be delicious!

How do I make this dish gluten-free?

Serve your ragu over gluten-free pasta, creamy polenta, or even a bed of roasted vegetables. The sauce itself is naturally gluten-free and bursting with flavor.

Final Thoughts

I can’t wait for you to experience the pure comfort and wow-factor of Short Rib Ragu. It’s the kind of dish that turns any night into something memorable and will have friends and family asking for seconds (and the recipe!). Pour a glass of wine, share the ragu love, and savor every bite.