Short Rib Ragu with Tagliatelle Recipe

I absolutely love how this Short Rib Ragu with Tagliatelle Recipe comes together—it’s one of those dishes that feels fancy but is surprisingly easy to make at home. The slow-simmered short ribs become incredibly tender, melting into a rich, flavorful sauce that clings beautifully to every strand of tagliatelle. This recipe works perfectly for a weekend dinner when you have a few hours to let the flavors develop, but trust me, the results are more than worth the wait.

When I first tried this Short Rib Ragu with Tagliatelle Recipe, I was amazed at how the deep savory notes of the beef combined with the subtle sweetness from the vegetables and the tangy brightness from the vinegar created such a balanced sauce. It’s a great dish to make ahead for guests or a cozy family meal—you’ll find that leftovers taste even better the next day!

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Ingredients You’ll Need

The ingredients for this Short Rib Ragu with Tagliatelle Recipe come together like a harmony of flavors that build a satisfying sauce with tender meat and vibrant aromatics. Choosing quality short ribs and fresh herbs really elevates the overall dish, plus I always opt for crushed tomatoes rather than plain tomato sauce for a bit more texture and freshness.

• Beef short ribs: Boneless works best—less fuss with bones, and they shred beautifully after cooking.
• Light olive oil: I like this for sautéing as it has a mild flavor and good smoke point.
• Kosher salt: Essential for seasoning meat and balancing flavors throughout.
• White onion: Adds sweetness and depth when softened with the other veggies.
• Celery: Gives a subtle aromatic crunch that rounds out the flavor base.
• Carrot: For natural sweetness and color—don’t skip it!
• Garlic cloves: Freshly minced garlic adds warmth and an irresistible aroma.
• Tomato paste: Concentrates the tomato flavor and adds richness to the sauce.
• Red wine: I recommend a dry red like Cabernet Sauvignon for deglazing and depth.
• Broth (beef or chicken): This keeps the sauce moist and adds complexity.
• Crushed tomatoes: Canned 14 oz works great—provides body and texture.
• Herb bundle: Rosemary, thyme, and parsley stems tied together infuse fresh herbal notes.
• Bay leaves: Classic aromatic that enhances the slow-cooked sauce.
• Sherry or red wine vinegar: Just a splash brightens the ragu in the end.
• Fresh cracked pepper: For seasoning with a bit of bite.
• Tagliatelle: The perfect pasta for this rich sauce; wide enough to catch every bit.
• Chopped parsley and Parmigiano Reggiano: Garnish for color and savory finishing touch.

Variations

I love how adaptable this Short Rib Ragu with Tagliatelle Recipe is, and honestly, that’s part of the fun! Whether you want to try grass-fed beef for a slightly different flavor or swap out the pasta for something gluten-free, you can customize the dish to fit your mood and dietary needs.

• Vegetable-packed ragu: I sometimes add diced mushrooms or bell peppers for extra earthy notes and veggies my family enjoys.
• Wine swap: If you don’t have red wine, a splash of balsamic vinegar mixed with beef broth can add a lovely tang.
• Different pasta shapes: Pappardelle or even rigatoni work wonderfully; just make sure the pasta noodles are wide enough to hold the rich sauce.
• Slow cooker method: For busy days, I’ve transferred everything after searing to a slow cooker and cooked low and slow for 6-8 hours—flavor is just as incredible.

How to Make Short Rib Ragu with Tagliatelle Recipe

Step 1: Sear the Short Ribs to Lock in Flavor

Start by seasoning your short ribs generously with kosher salt on all sides—this enhances the meat’s natural flavors and helps create a great crust. Heat up your light olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat, and sear the ribs in batches so they brown evenly without steaming. You’ll want a nice deep caramel color on all sides—that browning is key to building the base flavor for your ragu.

Step 2: Build the Flavor Base with Veggies and Tomato Paste

Remove the browned ribs and, if there’s excess fat, scoop some out but leave about two tablespoons to sauté your veggies in. Toss in the finely diced onion, celery, carrot, and minced garlic—sauté on medium-high until the onion softens, about 3 to 4 minutes. Then add the tomato paste along with salt and fresh cracked pepper to season—it’ll deepen the flavor even more as it cooks with the veggies for another 2-3 minutes.

Step 3: Deglaze and Start the Slow Simmer

Pour in the red wine to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom—the little treasures packed with flavor! Return the short ribs to the pot, then add the broth and crushed tomatoes, along with your herb bundle and bay leaves. Bring everything to a gentle simmer, cover partially, and let it cook low and slow for 2 to 2 ½ hours, stirring occasionally and adding broth if it looks like it’s drying out.

Step 4: Shred and Finish the Ragu

Once the ribs are fork tender and falling apart, remove the bay leaves and herb bundle. If you used boneless ribs, you can shred the meat directly in the pot using two forks or tongs. For bone-in ribs, gently remove the bones first and discard any unappetizing cartilage. Give the sauce a taste and add sherry or red wine vinegar to brighten the flavors. If the sauce seems too thin, simmer uncovered until it thickens to your liking.

Step 5: Cook the Tagliatelle and Serve

While your ragu is finishing up, cook your tagliatelle according to package instructions until al dente. Drain, then toss with a generous ladle of the ragu so each strand is coated in that rich sauce. I like to plate it with a sprinkle of freshly chopped parsley and plenty of grated Parmigiano Reggiano on top—it just brings everything together perfectly!

How to Serve Short Rib Ragu with Tagliatelle Recipe

Garnishes

I always finish this Short Rib Ragu with Tagliatelle Recipe with freshly grated Parmigiano Reggiano and a handful of chopped parsley — the cheese adds a salty tang that complements the savory sauce, and the parsley brings a fresh, bright pop of color and flavor. Sometimes, I add a drizzle of good-quality extra virgin olive oil to make it even more luscious.

Side Dishes

My favorite sides to pair with this ragu are simple: a crisp green salad with a lemon vinaigrette to cut through the richness, and some crusty garlic bread to mop up every last drop of sauce. Roasted vegetables like asparagus or Brussels sprouts also work beautifully, especially when you want to add some extra texture to the meal.

Creative Ways to Present

For special occasions, I like to serve the ragu in shallow bowls for a rustic, yet elegant feel. Garnishing with fresh herb sprigs and adding a small bowl of grated cheese on the side lets guests jazz up their plates how they like. Another fun idea is layering the pasta and ragu into individual ramekins and broiling with a sprinkle of cheese for a bubbly, golden crust.

Make Ahead and Storage

Storing Leftovers

I’ve found the ragu actually tastes even better the next day after the flavors have mingled overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the pasta separate if possible, so it doesn’t get soggy.

Freezing

This Short Rib Ragu freezes like a dream! I portion the sauce into freezer-safe containers or bags and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally and adding a splash of broth or water if it’s too thick. Reheat the pasta separately in boiling water or the microwave to keep it from getting mushy, then combine just before serving.

FAQs

Final Thoughts

This Short Rib Ragu with Tagliatelle Recipe is truly a labor of love that rewards you with a deep, comforting meal that feels both indulgent and homey. I recommend making it on a day when you can let it slowly cook while you relax or catch up on cozy activities—it’s one of those recipes that turns your kitchen into a fragrant haven. Give it a try, and I promise it will become a favorite you’ll want to share with friends and family again and again.

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