Short Rib Ragu with Pasta

Rich and slow-cooked, this short rib ragu is my go-to dish when I need hearty comfort and a meal that brings everyone to the table. The magic is in the tender beef, simmered for hours with aromatics, herbs, and a splash of wine until it melts into a luscious sauce perfect for tucking into wide noodles. Every time I make it, the house fills with the most incredible savory aroma, and I am reminded of cozy gatherings and special Sunday suppers.

My first time tackling short rib ragu felt a little intimidating but the result was so worth the wait. Now it is our family’s famous “company dinner” and gets requests for every birthday celebration.

Ingredients

• Beef short ribs: Boneless if you can for easy shredding; look for deep red marbling for best flavor
• Light olive oil or vegetable or avocado oil: Neutral oils help sear the meat without overpowering taste
• Kosher salt: For seasoning the meat and building layers of flavor
• White onion: Finely diced; it makes the sauce naturally sweet and aromatic; go for firm, heavy onions
• Celery and carrot: Classic base for richness; pick stalks without browning and carrots that feel solid
• Garlic cloves: Minced; fresh garlic gives the best bite; skip bottled minced for freshness
• Tomato paste: Brings bold tomato richness; tomato paste in a tube keeps longer
• Red wine: Deepens flavors; pick a dry variety you would actually drink
• Broth: Beef or chicken for extra savoriness; homemade or low-sodium store-bought are both great
• Crushed tomatoes: Choose a can with only tomatoes listed in the ingredients for a cleaner taste
• Herb bundle: Rosemary, thyme, parsley stems; fresh herbs bundled with kitchen twine for easy removal
• Bay leaves: Add earthy backbone; use dried or fresh
• Sherry or red wine vinegar: Brightens the richness and balances the sauce
• Kosher salt and fresh cracked pepper: To finish; taste throughout cooking for the perfect amount
• Pasta: Like tagliatelle or pappardelle; wide noodles catch the ragu best; try to buy bronze-cut if possible
• Chopped parsley and grated Parmigiano Reggiano: Fresh finish and salty sharpness to cut the richness

Step-by-Step Instructions

Season the Short Ribs:

Coat the short rib cubes all over with kosher salt and set at room temperature for even cooking. The salt both flavors the meat and helps draw out extra moisture for better browning.

Sear the Short Ribs:

Heat the oil in your Dutch oven until shimmering hot. Add the short ribs in a single layer and sear each side without stirring too much. Let the cubes caramelize deeply on each side, which will add incredible flavor to your final sauce. Do not crowd the pan—work in batches if needed. Set aside on a plate and pour off excess fat if you have more than about 2 tablespoons left.

Sauté the Aromatics:

In the same pot, stir in the finely diced onion, celery, carrot, and minced garlic. Cook over medium-high heat, scraping up any browned bits stuck to the bottom. Let the vegetables soften until the onion looks translucent and the mixture smells fragrant, about 4 minutes.

Tomato Paste and Seasoning:

Add the tomato paste to the pot and sprinkle in some salt and pepper. Let this cook until the paste turns brick red and sticks just a bit to the pan. This caramelizes and further deepens the savory flavor. Stir thoroughly for a couple minutes.

Deglaze and Build the Braise:

Pour in the red wine while scraping up all the flavorful stuck-on bits from the pan bottom. Allow the wine to bubble and reduce for a minute or two, which will cook off harsh alcohol flavors and concentrate the taste.

Add the Liquids and Herbs:

Return the seared short ribs to the pot. Pour in the broth and crushed tomatoes, followed by an herb bundle and bay leaves. Give everything a good stir to distribute the meat and liquid evenly.

Slow Simmer:

Bring the pot to a gentle simmer and cover loosely so some steam can escape. Let the ragu cook undisturbed for 2 to 2.5 hours, occasionally checking to make sure it is not drying out. Add a splash more broth or water if necessary and reduce heat for a gentle bubble.

Shred and Adjust:

Once the beef falls apart easily at a touch, remove the bay leaves and herb bundle. Use forks or tongs to shred the beef right in the pot. Discard any bones or cartilage you find. Stir the vinegar through and taste for seasoning. If the sauce seems too thin, simmer uncovered for another 15 to 30 minutes to reduce.

Cook the Pasta:

Boil your pasta per package instructions just until al dente. Use wide noodles as they hold the ragu best. Reserve a cup of pasta water to loosen the sauce if desired.

Serve and Garnish:

Toss the hot pasta in the ragu or spoon the sauce on top. Finish with chopped parsley and a generous handful of grated Parmigiano Reggiano.

Pin it

When I first made this using homegrown carrots, it turned out extra sweet and everyone noticed the difference. It is a dish that reminds me of visiting my grandmother who always simmered something rich and comforting on the stove for hours.

Storage Tips

This ragu keeps in the fridge for up to four days and tastes even better the next day as the flavors marry. Cool completely before transferring to airtight containers. For freezing, portion into freezer-safe bags or containers and thaw overnight in the refrigerator for the best result. Reheat gently on the stove, adding a little water or broth to loosen the sauce if needed. I always double the batch so I can stash away a few servings for easy weeknight dinners.

Ingredient Substitutions

If you cannot find short ribs, well-marbled chuck roast cut into cubes works beautifully. For a lighter version, use turkey thighs or even chicken legs for a different twist. Skip the wine if needed and add more broth with a splash of balsamic for acidity. Dried herbs work in a pinch, but fresh herbs bring vibrant perfume when possible. Whole wheat pasta or gluten-free noodles suit all eaters.

Serving Suggestions

Pile the ragu high over wide noodles with extra parm scattered on top. Swoop some crusty bread through the sauce to catch every last bit. Try serving it over creamy polenta or even mashed potatoes for an even cozier take. This dish pairs perfectly with a leafy green salad or simply roasted vegetables.

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The joy of this ragu is in its transformative cooking—it takes humble short ribs and elevates them into a dish worthy of a special occasion. Sharing it with loved ones has become one of my most cherished food rituals. If you love leftovers, this is the recipe to double and keep your freezer stocked for any comfort food craving.

Frequently Asked Questions

→ What type of pasta pairs best with this sauce?

Wide noodles like tagliatelle or pappardelle hold the hearty meat sauce well but any sturdy pasta works.

→ Can I make this dish ahead of time?

Yes, the flavors deepen after resting. Store in the fridge and gently reheat before serving.

→ Do I need to use red wine in the sauce?

Red wine adds depth, but you can substitute extra broth if preferred. The result will still be delicious.

→ How do I ensure the meat becomes tender?

Simmer gently for at least 2 hours, checking periodically. Add a splash of liquid if the sauce reduces too much.

→ Should I use boneless or bone-in short ribs?

Either works, but bone-in may add even richer flavor to the sauce. Remove bones before shredding meat.