If you’re on the hunt for a dinner that’s rich, comforting, and downright unforgettable, I’ve got just the thing for you: my Short Rib Ragu with Pasta Recipe. This slow-simmered dish brings together tender, melt-in-your-mouth beef short ribs with a robust tomato sauce, all perfectly matched with hearty pasta. Trust me, whether it’s a cozy weeknight or a special occasion, you’ll find this recipe absolutely fan-freaking-tastic—and I can’t wait to share every loving detail with you.
Why You’ll Love This Recipe
- Deep, Rich Flavor: The slow-cooked short ribs create a savory sauce that tastes like it’s been simmering for days.
- Perfect Comfort Food: It’s warm, hearty, and just what you want on a chilly night or when you need a little food hug.
- Flexibility with Pasta: Whether you prefer pappardelle, tagliatelle, or another thicker pasta shape, this sauce pairs beautifully.
- Make-Ahead Friendly: This recipe actually tastes even better the next day, making it a great option for meal prepping.
Ingredients You’ll Need
I love that these ingredients are all approachable and easy to find yet combine into something special. Buying quality short ribs makes all the difference, and the vegetables and herbs add freshness and complexity to this ragu.
- Beef short ribs: I always go for deboned and cut into cubes—makes shredding a breeze later on.
- Light olive oil: Or avocado oil if you prefer—a neutral oil that’s great for searing without burning.
- Kosher salt: Essential for seasoning in layers throughout the cooking process.
- White onion: Finely diced to melt into the sauce and add subtle sweetness.
- Celery: Adds a lovely aromatic crunch and depth.
- Carrot: Sweetness and color, finely diced just like the onion and celery.
- Garlic cloves: I mince my garlic to release maximum flavor without overpowering the dish.
- Tomato paste: This is what gives your ragu that stunning tomato intensity.
- Red wine: Choose a good one you’d drink—the wine lifts the sauce and adds complexity.
- Broth: Beef or chicken broth work; broth adds subtle savory notes and keeps the sauce juicy.
- Crushed tomatoes: Canned is perfect here; they break down beautifully during cooking.
- Herb bundle: Rosemary, thyme, and parsley stems tied together—it infuses the sauce with herbaceous goodness without leaving bits everywhere.
- Bay leaves: Classic ragu essential for that earthy undertone.
- Sherry or red wine vinegar: The secret brightener to balance all the richness.
- Fresh cracked pepper: For seasoning final adjustments.
- Pasta: Thick ribbons like tagliatelle or pappardelle are my go-tos—they hold the sauce beautifully.
- Chopped parsley and Parmigiano Reggiano: Fresh garnishes that add vibrancy and an umami punch.
Variations
One of the best things about the Short Rib Ragu with Pasta Recipe is how you can tweak it to fit your mood, pantry, or dietary needs. I’ve tried a few variations over the years and happily share what’s worked (and what didn’t!).
- Using bone-in short ribs: It amps up the flavor dramatically, though it requires a bit more work removing bones after cooking. My family swears by it for that extra depth.
- Substitute with stewing beef: If short ribs are out of reach, good quality stewing beef cubes also work well; just expect a slightly different texture.
- Spicy twist: Adding a pinch of red pepper flakes when sautéing the veggies adds a great subtle heat that I started using once on a whim—now it’s a permanent feature!
- Serving over polenta or mashed potatoes: Perfect if you need a gluten-free alternative or just want to mix things up.
How to Make Short Rib Ragu with Pasta Recipe
Step 1: Season and Sear Your Short Ribs
I like to start by patting those short ribs dry and seasoning them generously with kosher salt. This step might seem simple, but it’s essential to build flavor from the ground up. Heat your olive oil in a roomy Dutch oven or braiser over medium-high heat, then sear the ribs in batches. Don’t overcrowd the pot—crowding causes steaming rather than a good crust. You want a beautiful caramelized crust on every side. If there’s excess rendered fat after searing, spoon some out but keep about two tablespoons for flavor.
Step 2: Sauté Aromatics and Build Base
In the same pot, toss in diced onions, celery, carrots, and the minced garlic. You’ll smell those veggies soften and blend after about 3 to 4 minutes—this is the foundation of your sauce, so don’t rush. After they’re softened, stir in tomato paste along with a pinch of salt and pepper, cooking for another 2-3 minutes. This step deepens the tomato flavor and brings out a rich umami quality.
Step 3: Deglaze and Assemble
Pour in the red wine to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom. That’s pure gold flavor you don’t want to miss! Then, return the seared ribs to the pot along with broth, crushed tomatoes, the herb bundle, and bay leaves. Give it a good stir.
Step 4: Simmer Low and Slow
Now comes the magic. Bring your pot to a low simmer and cover it, leaving the lid slightly ajar. This allows the sauce to reduce without losing all its moisture. You’re looking to cook these ribs for about 2 to 2 ½ hours until they’re fork tender and practically falling apart. Check in every now and then—if the sauce is drying out too much, splash in broth or water and gently reduce the heat. Patience here pays off big time.
Step 5: Shred and Final Seasoning
Once your ribs are tender, fish out the herb bundle and bay leaves. If you used boneless ribs, I shred the meat right in the pot with two forks or tongs. Bone-in requires a bit more care—pull the bones out before shredding, and I like to remove any cartilage since it’s not everyone’s favorite. Taste your sauce and adjust salt, pepper, and add that splash of vinegar to brighten everything. If it feels too thin, let it simmer uncovered for another 15 to 30 minutes until you get your perfect consistency.
Pro Tips for Making Short Rib Ragu with Pasta Recipe
- Don’t Skip Searing: Searing the ribs in batches creates that deep flavor base that makes this ragu stand out—crowding reduces browning and leads to a blander sauce.
- Low and Slow Simmering: Cooking the ragu gently ensures the meat turns tender; rushing it will leave the ribs tough and less flavorful.
- Use a Herb Bundle: Wrapping herbs in cheesecloth or tied stems makes removing them easy and keeps your sauce silky smooth without bits.
- Adjust Consistency at the End: I learned that letting the sauce reduce uncovered in the last step means you control exactly how thick or saucy you want your ragu.
How to Serve Short Rib Ragu with Pasta Recipe
Garnishes
I always finish with a generous sprinkle of grated Parmigiano Reggiano and a handful of freshly chopped parsley—it adds a burst of freshness and a nutty, salty kick that brightens the whole dish. If you like a touch of heat, a few red pepper flakes can work wonders here too.
Side Dishes
This ragu pairs wonderfully with simple sides that don’t compete with its richness. I love serving it alongside a crisp green salad dressed with lemon vinaigrette or a loaf of crusty bread to soak up every last drop of sauce. Roasted root vegetables also make an excellent accompaniment.
Creative Ways to Present
For special dinners, I sometimes plate the ragu over creamy polenta instead of pasta—a silky base that’s a total crowd-pleaser. Another time, I used the ragu as a hearty filling for homemade ravioli, which was a hit at a family get-together. Layering it in lasagna has also been a delicious way to mix things up.
Make Ahead and Storage
Storing Leftovers
My short rib ragu keeps beautifully in the fridge for 3 to 4 days in an airtight container. I always cool it completely before refrigerating to preserve both flavor and texture—and leftovers always develop deeper flavor overnight, which is a real bonus!
Freezing
If I’m making a big batch, I portion some into freezer-safe containers or heavy-duty zip bags. This ragu freezes really well and lasts up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers gently on the stove over low heat with a splash of broth or water to loosen the sauce if it’s thickened too much. This keeps the meat tender and prevents drying out. Microwave works too for a quick fix, but stirring halfway through helps maintain even heat.
FAQs
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Can I use other types of meat for the Short Rib Ragu with Pasta Recipe?
Absolutely! While beef short ribs give a rich and tender texture, you can substitute with stewing beef cubes or even chuck roast cut into pieces. Just adjust cooking times as necessary—the key is slow cooking until the meat is meltingly tender.
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What pasta works best with the short rib ragu sauce?
Thicker, wider, and ribbon-shaped pastas like pappardelle and tagliatelle are my favorites because they hold onto the chunky, rich sauce beautifully. Shapes like rigatoni or cavatelli also work great if you prefer more bite.
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Is the sauce suitable for making ahead or freezing?
Yes! This ragu actually tastes better the next day thanks to the flavors melding. It freezes really well for up to 3 months. Just thaw in the fridge and warm gently before serving.
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How do I know when the short ribs are done?
The ribs are perfectly cooked when they’re fork-tender and easily fall apart when shredded. This usually takes 2 to 2 ½ hours at a low simmer, but sometimes require an extra 30 minutes depending on the thickness and cut.
Final Thoughts
Whenever I make this Short Rib Ragu with Pasta Recipe, I’m reminded why hearty, slow-cooked dishes remain timeless. It’s the kind of meal that fills your kitchen with amazing aromas and your table with smiles. I hope you’ll try it soon—whether to impress friends or just treat yourself, it’s one of those recipes that genuinely feels like a warm hug on a plate. Happy cooking, and enjoy every tender bite!
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Short Rib Ragu with Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This rich and hearty Short Rib Ragu recipe features tender, slow-simmered beef short ribs in a robust tomato and red wine sauce, perfect for serving with thick pasta like pappardelle or tagliatelle. The sauce is slowly reduced to develop deep flavors, complemented by aromatics and herbs, creating a satisfying meal ideal for cozy dinners.
Ingredients
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
Vegetables & Aromatics
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
Liquids & Other
- 2 tablespoon Light olive oil (or vegetable oil or avocado oil)
- Kosher salt
- 2 tablespoon Tomato paste
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes (14oz can)
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tablespoon Sherry or red wine vinegar
- Fresh cracked pepper to taste
- 1 lb Pasta – Tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season the Meat: Generously season the beef short ribs with kosher salt on all sides to enhance flavor before cooking.
- Sear the Short Ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches to avoid crowding and sear on all sides until browned. Transfer the seared ribs to a plate and remove excess grease from the pot, leaving no more than 2 tablespoons.
- Sauté Vegetables: Add the diced onion, celery, carrot, and minced garlic to the pot. Sauté over medium-high heat for 3-4 minutes until the onion softens and vegetables are fragrant.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked pepper. Cook for 2-3 minutes to caramelize the tomato paste and deepen the flavor.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds rich flavor to the sauce.
- Add Ribs and Liquids: Return the short ribs to the pot, then add the broth and crushed tomatoes. Stir to combine the ingredients.
- Add Herbs and Simmer: Add the herb bundle (rosemary, thyme, parsley stems) and bay leaves. Bring the mixture to a low simmer, cover the pot leaving the lid slightly ajar to allow steam to escape. Cook gently for 2 to 2½ hours, checking occasionally and adding broth or water if the sauce reduces too much. The ribs are done when fork-tender and falling apart.
- Shred the Meat: Remove and discard the bay leaves and herb bundle. Using tongs or forks, shred the meat directly in the pot. If using bone-in ribs, remove the bones carefully and discard cartilage if desired.
- Adjust Seasoning and Finish Sauce: Taste the ragu and adjust seasonings with salt, pepper, and the sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for an additional 15-30 minutes to thicken.
- Cook Pasta and Serve: Cook your preferred pasta (tagliatelle or pappardelle) according to package instructions. Serve the ragu over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano.
Notes
- For step-by-step photos, refer to the blog post.
- Deboned short ribs cut English Style in cubes are preferred for convenience, but bone-in ribs add extra flavor.
- Stewing beef cubes can be used as a more affordable alternative.
- This ragu can also be served with polenta, used as ravioli filling, layered in lasagna, served alongside roasted vegetables, or even as a hummus topping.
- Recommended pasta shapes include thick and hearty varieties such as pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe with pasta)
- Calories: 620
- Sugar: 6g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg
