If you’re craving a dish that’s rich, comforting, and packed with deep, hearty flavors, this Short Rib Ragu Recipe is an absolute must-try. It features tender, slow-braised short ribs simmered in a luscious tomato-based sauce infused with fresh herbs, robust wine, and a gentle hint of heat. Perfect for cozy dinners or special occasions, this dish turns simple ingredients into a soul-satisfying meal that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving the comforting complexity of this Short Rib Ragu Recipe. Each ingredient plays a vital role, from the rich, meaty short ribs to the fresh vegetables that build a flavorful base. The herbs and wine add layers of aroma and depth, while the crushed tomatoes bring a wholesome tang that perfectly balances the dish.
- 3 lbs bone-in short ribs: The star of the dish, providing tender, flavorful meat after slow braising.
- 2 tbsp olive oil: Essential for searing the meat and softening the vegetables.
- Salt and pepper, to taste: Simple seasoning to enhance all the flavors.
- 1 medium onion, chopped: Adds sweetness and depth to the sauce.
- 2 carrots, peeled and chopped: Contributes subtle earthiness and a touch of natural sweetness.
- 2 celery stalks, chopped: Brings aromatic freshness and complexity.
- 4 cloves garlic, minced: Provides warmth and a fragrant punch.
- 1 cup red wine (such as Cabernet Sauvignon or Chianti): Gives richness and acidity that lift the ragu.
- 1 (28 oz) can crushed tomatoes: Forms the hearty, flavorful base of the sauce.
- 2 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 2 cups beef broth: Adds moisture and deep savory notes.
- 2 sprigs fresh thyme: Infuses gentle herbal nuances.
- 1 sprig fresh rosemary: Adds fragrant pine-like aroma.
- 1 bay leaf: Enhances the overall flavor with subtle earthiness.
- 1 tsp dried oregano: Brings a warm, slightly peppery flavor.
- 1 tsp red pepper flakes (optional, for heat): Brings a gentle kick without overpowering.
- 1 tbsp fresh parsley, chopped (for garnish): Adds a fresh, vibrant finish.
- Freshly grated Parmesan cheese (for serving): Adds salty richness and indulgent creaminess.
- Pasta (such as pappardelle, rigatoni, or tagliatelle): Perfect for soaking up every bit of the luscious sauce.
- Polenta (optional): An alternative base to complement the hearty ragu.
How to Make Short Rib Ragu Recipe
Step 1: Sear the Short Ribs
Start by heating olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear them on all sides until they develop a deep, golden-brown crust, about 4 to 5 minutes per side. This step locks in juices and builds an incredible flavor foundation for the ragu.
Step 2: Prepare the Vegetables
Once the short ribs are browned, remove them and set aside. In the same pot, toss in chopped onion, carrots, and celery. Cook, stirring occasionally, until the veggies soften and become fragrant, around 5 minutes. Next, stir in minced garlic and let it cook for another minute, releasing its aromatic goodness.
Step 3: Deglaze with Wine
Pour in the red wine to deglaze the pot, scraping up all those tasty browned bits stuck to the bottom. These bits are flavor gold! Let the wine simmer for 2 to 3 minutes to reduce slightly and concentrate its essence before moving on.
Step 4: Add Tomatoes and Broth
Stir in crushed tomatoes, tomato paste, and beef broth. Toss in fresh thyme, rosemary, bay leaf, oregano, and sprinkle in red pepper flakes if you want a little heat. Nestle the short ribs back into the pot, making sure they’re submerged in the rich sauce, ready to soak up all those flavors.
Step 5: Braised Cooking
Cover the pot and transfer it to a preheated oven at 325°F (165°C). Patience is key here—braise the short ribs for 3 to 4 hours until the meat is fork-tender and effortlessly falling off the bone. This slow cooking melds all the savory components into one unforgettable dish.
Step 6: Shred the Meat
Carefully remove the short ribs from the pot and discard the bones. Using two forks, shred the meat into bite-sized pieces. Stir the tender shredded short rib meat back into the sauce, letting it mingle and absorb even more flavor before serving.
How to Serve Short Rib Ragu Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a bright pop of color and freshness to this hearty dish. Don’t forget the freshly grated Parmesan cheese — it’s an essential finishing touch that melts beautifully into the warm ragu, enhancing its savory depth with a lovely salty creaminess.
Side Dishes
This Short Rib Ragu Recipe shines served over wide ribbons of pasta like pappardelle, rigatoni, or tagliatelle that effortlessly cradle the thick, luscious sauce. Alternatively, creamy polenta or buttery mashed potatoes make perfect cozy bases to soak up every last delicious bite.
Creative Ways to Present
For a rustic twist, serve the ragu spooned over grilled polenta cakes or crispy bruschetta to contrast textures. You can also layer it in a baked pasta casserole topped with mozzarella and Parmesan for a bubbling, indulgent feast. Either way, it’s guaranteed to impress and satisfy.
Make Ahead and Storage
Storing Leftovers
Leftover Short Rib Ragu Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the richness and prevent the sauce from drying out. Flavors often deepen overnight, making leftovers even tastier the next day!
Freezing
This ragu freezes beautifully. Transfer cooled leftovers into freezer-safe containers or heavy-duty bags, portioned for convenience. It will stay fresh for up to 3 months and is perfect for quick, satisfying meals later on.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much during storage. Warm it slowly to maintain the tenderness of the meat and the vibrancy of the sauce.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! While bone-in short ribs add extra depth of flavor during braising, boneless short ribs will still produce a deliciously tender ragu. Just adjust cooking times as needed since boneless cuts may cook a bit faster.
What type of pasta works best with Short Rib Ragu Recipe?
Wide, sturdy pasta shapes like pappardelle, rigatoni, or tagliatelle are ideal because they hold onto the thick, chunky sauce well. Their broad surface area ensures every forkful is coated with rich ragu.
Can I make this recipe in a slow cooker?
Yes! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender. This hands-off method still yields fantastic results.
Is it necessary to use red wine?
Using red wine adds complexity and a touch of acidity to balance the rich meat and tomatoes. However, if you prefer not to use wine, you can substitute it with extra beef broth and a splash of balsamic vinegar to mimic the flavor profile.
How spicy is the ragu with red pepper flakes?
The red pepper flakes add a subtle warmth that enhances rather than overwhelms the dish. You can easily omit them if you prefer a milder flavor, or adjust the amount to your spice preference.
Final Thoughts
This Short Rib Ragu Recipe is a celebration of slow-cooked comfort and rich, layered flavors that bring homemade goodness to your table. Whether you’re impressing guests or indulging in a cozy night in, it’s a dish you’ll want to return to again and again. Trust me, once you try it, it just might become one of your favorite go-to recipes too!
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Short Rib Ragu Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven Braising
- Cuisine: Italian
Description
A rich and hearty Short Rib Ragu slow-braised in a flavorful tomato and red wine sauce until the meat is tender and falls off the bone. Perfectly served over your choice of pasta, polenta, or mashed potatoes, and garnished with fresh parsley and Parmesan cheese for a comforting Italian-inspired meal.
Ingredients
Meat
- 3 lbs bone-in short ribs
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids
- 2 tbsp olive oil
- 1 cup red wine (such as Cabernet Sauvignon or Chianti)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
Herbs & Spices
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
To Serve
- 1 tbsp fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese
- Pasta (such as pappardelle, rigatoni, or tagliatelle)
- Polenta (optional)
Instructions
- Sear the Short Ribs: Preheat the oven to 325°F (165°C). Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4-5 minutes per side. Remove the short ribs and set them aside.
- Prepare the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Deglaze with Wine: Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for about 2-3 minutes to reduce slightly.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Add the thyme, rosemary, bay leaf, oregano, and red pepper flakes (if using). Return the short ribs to the pot, making sure they’re submerged in the sauce.
- Braise the Short Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is fork-tender and easily falls off the bone.
- Shred the Meat: Once the short ribs are done, remove them from the pot and discard the bones. Shred the meat into bite-sized pieces using two forks. Return the shredded meat to the pot and stir it into the sauce.
- Serve: Serve the short rib ragu over your choice of pasta, polenta, or mashed potatoes. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese.
Notes
- You can substitute red wine with additional beef broth if you prefer a non-alcoholic version.
- For extra depth of flavor, marinate the short ribs in the red wine for a few hours before cooking.
- Leftover ragu freezes well and tastes even better the next day once flavors meld.
- Adjust the amount of red pepper flakes based on your preferred spice level or omit for mild flavor.
- Serve with rustic bread to soak up the delicious sauce.
