Short Rib Ragu

I’m sharing my version of a slow-braised short rib ragu—a deeply flavorful, hearty tomato-based sauce loaded with fall-off-the-bone beef short ribs, red wine, aromatics, and crushed tomatoes. I love pairing it with wide pasta like pappardelle, but it’s just as satisfying over polenta, gnocchi, or mashed potatoes.

Why You’ll Love This Recipe

I love how the slow cooking transforms the beef into tender, melt-in-your-mouth shreds that soak up all the richness of the sauce. The mix of red wine, tomato paste, herbs, and garlic builds deep, comforting flavor. It’s a great recipe to make ahead, and I’ve found that leftovers taste even better the next day. Whether I serve it for a cozy dinner or impress guests at a gathering, it always hits the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 lb English-cut beef short ribs

• 3 Tbsp olive oil

• 3 large carrots, diced

• 1 large yellow onion, finely diced

• 1 stalk celery, finely diced

• 8 cloves garlic, finely chopped or grated

• 6 oz tomato paste

• 1 cup dry red wine

• 1 package fresh poultry herb blend (or rosemary, sage, thyme sprigs)

• 2 bay leaves

• Optional: 1 parmesan rind

• 14 oz crushed tomatoes

• 2 cups low-sodium beef broth or water

• Salt and black pepper, to taste

• 24 oz pasta (like pappardelle, rigatoni, or gnocchi)

• ½ cup heavy cream

• ½ cup grated parmesan, plus extra for serving

• Fresh herbs for garnish (optional)

directions

1. I start by patting the short ribs dry and seasoning them with salt and pepper. Then I heat olive oil in a large Dutch oven and sear the ribs on all sides until browned. I set them aside when done.

2. In the same pot, I reserve a couple tablespoons of drippings and discard the rest. I add carrots, onion, celery, and bay leaves, cooking until softened. Then I stir in the garlic and cook for another minute.

3. I stir in the tomato paste and cook it for a couple minutes to deepen the flavor. Then I deglaze the pot with red wine, scraping up all the browned bits.

4. I add the crushed tomatoes, broth, herbs, parmesan rind if using, and bring everything to a simmer. I nestle the short ribs back into the pot.

5. I cover and cook on low heat on the stovetop or in the oven at 300°F for 3 to 4 hours, until the meat is fork-tender. During the final hour, I remove the lid so the sauce can thicken.

6. Once the ribs are cooked, I remove them, discard the bones and any fat, and shred the meat. I stir the meat back into the sauce.

7. I cook my pasta of choice and reserve some pasta water. Then I toss the pasta with the ragu, adding a splash of the pasta water, the heavy cream, and parmesan to finish. I serve with extra cheese and herbs.

Servings and timing

This recipe serves about 8 to 10 people, depending on portion size.

• Prep time: 25 minutes

• Cook time: 3 to 4 hours

• Total time: about 4 hours 30 minutes

Variations

• I sometimes swap short ribs for a well-marbled chuck roast if needed.

• When I want to switch things up, I serve it over creamy polenta or mashed potatoes instead of pasta.

• To make it dairy-free, I skip the heavy cream and parmesan—the sauce is still incredibly rich on its own.

• For a low-carb version, I serve it over zucchini noodles or roasted cauliflower.

storage/reheating

I let the ragu cool before storing it in airtight containers. It keeps well in the fridge for up to 4 days and freezes for up to 3 months.
To reheat, I gently warm it on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed. I always cook fresh pasta just before serving for the best texture.

FAQs

How do I know when the short ribs are done?

I check that the meat is fork-tender and pulls apart easily. That usually takes around 3 to 4 hours of slow cooking.

Can I make this ahead of time?

Yes, I often make the ragu a day in advance. The flavor deepens overnight, making it even better the next day.

What’s the best pasta for short rib ragu?

I love using pappardelle because it’s wide enough to hold the chunky sauce, but rigatoni or tagliatelle also work beautifully.

Can I cook this in a slow cooker?

Absolutely. After searing the short ribs and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for about 8 hours.

How do I reduce the fat in the sauce?

Once the ragu is done, I skim off the fat that rises to the top with a spoon, or I chill the sauce and remove the hardened fat before reheating.

Conclusion

This short rib ragu has become one of my go-to comfort meals. The slow-braised meat and rich tomato sauce make every bite feel special. Whether I’m cooking for a crowd or just looking for a cozy weekend dinner, it’s a recipe I turn to again and again.