Name: Short Rib Ragu Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes; 1 cup White onion – Finely diced; ½ cup Celery – Finely diced; ½ cup Carrot – Finely diced; 4 Garlic cloves – Finely minced; 2 tablespoon Light olive oil – or use vegetable or avocado oil; Kosher salt – to taste; Fresh cracked pepper – to taste; 2 tablespoon Tomato paste; 2 tablespoon Sherry or red wine vinegar; 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; 1 lbs Pasta – Tagliatelle or pappardelle; Chopped parsley – for garnish; Grated Parmigiano Reggiano – for garnish

Jump to Recipe· 4.5 from 43 reviews

If you’re craving a rich, comforting meal that feels like a warm hug on a plate, you’re going to fall head over heels for this Short Rib Ragu Recipe. Slow-simmered, tender short ribs melded with a deeply flavorful tomato sauce—this dish constantly wows anyone I serve it to, and I promise it will win you over, too. Stick with me, and I’ll walk you through every step to nail that perfect ragu with all the tips I’ve learned along the way!

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Why This Recipe Works

Tender, Fall-Apart Beef: Slow simmering breaks down the short ribs into melt-in-your-mouth shreds that make this ragu irresistible.
Layered Flavors: Searing the ribs and sautéing the veggies build a deep flavor base before simmering.
Perfect Balance: A splash of vinegar brightens the rich tomato sauce, preventing it from feeling too heavy.
Versatility: This ragu pairs beautifully with hearty pastas and works great in other dishes like lasagna or polenta.

Short Rib Ragu, short rib ragu recipe, hearty beef ragu, slow-cooker ragu, Italian beef stew - The image shows a close-up of a pan filled with two main layers: the bottom layer is flat, wide pasta noodles in a pale yellow color, and the top layer is shredded meat cooked in a rich brown sauce. The shredded meat is mixed with small, finely chopped green herbs scattered evenly over the dish, adding spots of bright green color. The pan is metallic and round, resting on a dark gray surface with a striped black and white cloth visible at the bottom right. The overall look is hearty and rustic with a mix of smooth noodles and textured meat. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Short Rib Ragu Recipe plays a role in building that deep, comforting flavor and luscious texture. Using fresh aromatics and quality short ribs makes all the difference, so here’s a quick guide to what you’re working with and why it matters.

Short Rib Ragu, short rib ragu recipe, hearty beef ragu, slow-cooker ragu, Italian beef stew - Flat lay of fresh, raw beef short ribs cut into thick cubes, a few bright orange carrots diced finely, crisp pale green celery diced finely, a small pile of finely diced white onion, four plump garlic cloves whole and unpeeled, a small white ceramic bowl filled with deep red tomato paste, a small white bowl of dark red wine, a small white bowl of rich beef broth, fresh crushed bright red tomatoes in a small white bowl, a fresh herb bundle of rosemary, thyme, and parsley stems tied together, two smooth bay leaves placed neatly, a small white bowl with clear amber sherry vinegar, a nest of fresh uncooked pappardelle pasta with wide flat ribbons, a handful of fresh curly parsley leaves, a small pile of freshly grated pale yellow Parmigiano Reggiano cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef short ribs: The star of the show, packed with connective tissue that melts into silky richness when cooked low and slow.
Light olive oil: For searing without overpowering the beef’s flavor; you can swap in avocado or vegetable oil if you prefer a neutral taste.
White onion, celery, carrot: Classic soffritto base for sweetness and savory depth; finely dicing helps everything cook evenly.
Garlic: Adds aromatic punch that complements beef beautifully.
Tomato paste: Concentrates umami and sweetness, helping to thicken the sauce.
Red wine: Deglazes the pot, lifting all those browned bits and adding complexity.
Broth (beef or chicken): Provides moisture and savory background—beef broth amplifies meatiness, chicken keeps it lighter.
Crushed tomatoes: The body of your sauce, lending acidity and texture.
Herb bundle & bay leaves: Infuse the sauce with layers of fresh herbaceous notes that vanish seamlessly during cooking.
Sherry or red wine vinegar: Balances richness by bringing a little brightness at the end.
Tagliatelle or pappardelle: Thick cut pasta varieties hold onto this chunky ragu perfectly.
Chopped parsley and Parmigiano Reggiano: Fresh garnishes that add brightness and savory finish on the plate.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love this Short Rib Ragu Recipe just as it is, but the beauty is how flexible it can be depending on your mood and what’s in your kitchen. Don’t hesitate to make it your own and adjust some of the flavors or add your favorite twists!

Variation: I sometimes swap red wine for a dark beer like stout for a deeper, maltier note—it’s surprisingly delicious!
Make it spicier: Add a pinch of red pepper flakes in with the garlic and softened veggies for a gentle heat that wakes up the dish.
Recipe for a crowd: Double the meat and sauce, but keep the pasta portions manageable to avoid drowning the noodles.
Vegetarian twist: Replace the beef with mushrooms and use vegetable broth—while it won’t be the same, it still satisfies a craving for something rich and savory.

Step-by-Step: How I Make Short Rib Ragu Recipe

Step 1: Season and Sear the Short Ribs

Start by patting your short ribs dry and seasoning generously with kosher salt all over. Heat your oil in a large Dutch oven or braiser over medium-high heat. Sear the ribs in batches—don’t overcrowd the pot! You want a nice, deep brown crust, which locks in flavor. If your pot gets greasy, carefully pour off excess grease, leaving only about 2 tablespoons behind to cook your veggies.

Step 2: Build Flavor with Aromatics

Into that flavorful fat, add the diced onion, celery, carrot, and garlic. Sauté on medium-high for about 3-4 minutes until the onion softens and everything starts to smell amazing. Then stir in the tomato paste along with a pinch of salt and freshly cracked pepper; cook for another 2-3 minutes to deepen the flavor and caramelize the paste.

Step 3: Deglaze and Combine

Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen all those flavorful browned bits—this step is key for building richness without bitterness. Return the short ribs to the pot, then add your broth and crushed tomatoes along with the herb bundle and bay leaves.

Step 4: Simmer Low and Slow

Bring everything to a gentle simmer, cover but leave the lid slightly ajar so steam can escape and the sauce can reduce beautifully. This takes patience—plan for 2 to 2 ½ hours of simmering. Check occasionally to ensure it isn’t drying out; add splash of broth or water if needed. You want your short ribs fork-tender and ready to shred.

Step 5: Shred and Adjust Seasoning

Remove the herb bundle and bay leaves before shredding the meat right in the pot with tongs or forks. If you’re using bone-in ribs, remove bones carefully first. Taste and balance the sauce with sherry or red wine vinegar, salt, and pepper. If the sauce feels too thin, simmer uncovered for 15-30 minutes more to thicken.

Step 6: Serve with Thick Pasta and Fresh Garnishes

Cook your favorite hearty pasta like tagliatelle or pappardelle according to package instructions. Toss the pasta with the ragu or spoon the ragu generously over the top. Finish with a sprinkle of chopped parsley and freshly grated Parmigiano Reggiano for that perfect finishing touch.

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Pro Tips for Making Short Rib Ragu Recipe

Don’t Rush the Searing: Taking your time to brown the ribs thoroughly adds incredible depth and richness to the final dish.
Simmer Gently: Keep the heat low enough so the meat bubbles softly; a harsh boil can toughen the meat and muddy flavors.
Adjust Liquid as Needed: Every stove and pot is different, so watch the sauce and add broth or water if it’s drying too fast.
Remove Cartilage for Texture: If you mind gristly bits, take time to discard any cartilage or connective tissue when shredding the meat for the best mouthfeel.

How to Serve Short Rib Ragu Recipe

Short Rib Ragu, short rib ragu recipe, hearty beef ragu, slow-cooker ragu, Italian beef stew - A large white bowl filled with a generous serving of tagliatelle pasta mixed with shredded dark brown meat pieces. The pasta is light golden yellow with a slight shine, entwined among the tender meat chunks. Fresh green herb leaves are scattered on top, adding a touch of color and freshness. A small metal fork is placed inside the bowl, partly twirling some pasta and meat. In the background, a small bowl holds chunks of light yellow cheese, and everything is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this ragu with a generous handful of freshly chopped parsley—not just for color but for that fresh, herbaceous pop—and lots of freshly grated Parmigiano Reggiano for a salty, nutty punch. Sometimes, I add a drizzle of good quality extra virgin olive oil just before serving for extra silkiness.

Side Dishes

For sides, you can’t go wrong with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Creamy polenta is another favorite for soaking up every last drop of ragu. Roasted vegetables like Brussels sprouts or carrots also pair nicely for a balanced meal.

Creative Ways to Present

For a cozy dinner party, I’ve layered this Short Rib Ragu Recipe into homemade lasagna sheets, creating this impressive, hearty centerpiece. Another fun twist is spooning it over grilled polenta cakes for a rustic appetizer. On occasion, I even use it as a savory filling for stuffed ravioli—trust me, your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I usually let my short rib ragu cool completely, then transfer it to an airtight container and keep it in the fridge for up to 4 days. The flavors only get better after resting, so leftovers are stunning for next-day lunches or quick dinners.

Freezing

This ragu freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. I usually leave the pasta out before freezing and just cook fresh when I reheat the sauce, which keeps things tasting restaurant-quality.

Reheating

Reheat your leftover ragu slowly on the stovetop over low heat, adding a splash of broth or water if it’s thickened too much. Stir gently until warmed through and the sauce is glossy again. Pair with pasta cooked fresh while you reheat for best results.

FAQs

Can I use bone-in short ribs for this Short Rib Ragu Recipe?

Absolutely! Bone-in short ribs add extra flavor to the ragu as the marrow infuses the sauce during cooking. Just be sure to carefully remove the bones before shredding the meat to avoid any surprises on your plate.
What pasta is best for serving with short rib ragu?

Thicker, hearty pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli work best because they hold onto the chunky, meaty sauce well. Thin pastas tend to get overwhelmed by this rich ragu.
Can I make the ragu in a slow cooker?

Yes, you can! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours until the meat is tender. Keep an eye on the liquid level and adjust as needed.
What if I don’t have red wine—can I omit it?

You can substitute with additional broth and a splash of balsamic vinegar or grape juice to mimic the depth and acidity of red wine, but the flavor won’t be quite as complex.
How long does this Short Rib Ragu Recipe keep in the freezer?

It stays delicious for up to 3 months in the freezer. For best texture, thaw overnight in the fridge before reheating gently.

Final Thoughts

This Short Rib Ragu Recipe has become one of my absolute favorites for those weekends when I want something hearty, soulful, and rewarding. There’s something so satisfying about slow cooking tender short ribs until they melt into a rich sauce that you can spoon over your favorite pasta. I’m confident that once you try this, it’ll become a staple in your cooking repertoire, just like it did in mine. So go ahead, roll up your sleeves, and let this recipe fill your kitchen with all the wonderful aromas that say “home.” You’re going to love every bite!