Short Rib Ragu with Pasta: A Hearty and Flavorful Classic Recipe

Introduction

Short rib ragu is a rich, hearty sauce perfect for cozy dinners. Slow-cooked until tender, the beef melts into a flavorful tomato base that pairs beautifully with wide pasta like pappardelle. This guide will help you master this comforting classic at home.

Ingredients

• 3 lbs Bone-in Beef Short Ribs
• 2 tablespoons Olive Oil
• 1 large Yellow Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 1 (750ml) bottle Dry Red Wine (such as Chianti or Cabernet Sauvignon)
• 1 (28 oz) can Crushed Tomatoes
• 1 (15 oz) can Tomato Sauce
• 2 tablespoons Tomato Paste
• 2 cups Beef Broth
• 2 Bay Leaves
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1/4 teaspoon Red Pepper Flakes (optional)
• Salt and freshly ground Black Pepper to taste
• 1 lb Pasta (such as Pappardelle, Tagliatelle, or Rigatoni)
• Fresh Parsley, chopped, for garnish
• Grated Parmesan Cheese, for serving

Instructions

1. Step 1: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove from the pot and set aside.
2. Step 2: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1-2 minutes, stirring constantly.
3. Step 3: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let simmer for 5-7 minutes. Add crushed tomatoes, tomato sauce, beef broth, bay leaves, dried thyme, dried rosemary, and red pepper flakes if using. Stir to combine. Return the browned short ribs to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat to low, cover, and simmer gently for at least 3 hours, or up to 4 hours, until the short ribs are incredibly tender. Check occasionally and add more beef broth if needed.
4. Step 4: Carefully remove the short ribs from the pot and set aside to cool slightly. Shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat to the pot with the sauce. Stir to combine. Simmer the ragu, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
5. Step 5: While the ragu is simmering for the final time, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining. Add the cooked pasta to the pot with the ragu. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy sauce. Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese.

Tips & Variations

• For deeper flavor, sear the short ribs in batches without crowding the pot to ensure a good crust.
• Use full-bodied red wines like Chianti or Cabernet Sauvignon for a rich sauce.
• Substitute beef broth with a mix of beef broth and a splash of balsamic vinegar for extra complexity.
• Try adding a splash of cream at the end for a silky texture.
• Leftover ragu is excellent for layering in lasagna or on polenta.

Storage

Store leftover short rib ragu in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs work well and are easier to shred. Just adjust cooking time if needed to ensure they become tender.

What pasta is best with short rib ragu?

Wide, flat pasta like pappardelle or tagliatelle is ideal because it holds the rich sauce well. Rigatoni also works if you prefer tubular shapes.

Short Rib Ragu with Pasta: A Hearty and Flavorful Classic Recipe

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★★★★★

4.8 from 68 reviews

• Author: Jake
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x

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Description

This Short Rib Ragu is a rich, hearty Italian-style sauce made by slow-simmering tender, bone-in beef short ribs in a robust mixture of red wine, crushed tomatoes, and aromatic vegetables. Perfectly paired with wide pasta such as pappardelle or rigatoni, this dish delivers deep flavors through a long, gentle cooking process that transforms the meat into a tender, shreddable delight. Garnished with fresh parsley and Parmesan cheese, this ultimate homemade ragu combines rustic comfort with elegant taste.

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Ingredients

Scale 1x2x3x

Meat and Seasonings

• 3 lbs Bone-in Beef Short Ribs
• Salt and freshly ground Black Pepper to taste

Vegetables and Aromatics

• 1 large Yellow Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced

Liquids and Sauces

• 2 tablespoons Olive Oil
• 1 (750ml) bottle Dry Red Wine (such as Chianti or Cabernet Sauvignon)
• 1 (28 oz) can Crushed Tomatoes
• 1 (15 oz) can Tomato Sauce
• 2 tablespoons Tomato Paste
• 2 cups Beef Broth

Herbs and Spices

• 2 Bay Leaves
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1/4 teaspoon Red Pepper Flakes (optional)

To Serve

• 1 lb Pasta (such as Pappardelle, Tagliatelle, or Rigatoni)
• Fresh Parsley, chopped, for garnish
• Grated Parmesan Cheese, for serving

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Instructions

1. Prepare and Sear the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs from the pot and set aside to retain the flavorful browned crust.
2. Sauté Vegetables and Develop Base: Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, approximately 8-10 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring frequently to deepen the flavor.
3. Deglaze and Build Sauce: Pour in the dry red wine and bring the mixture to a simmer, scraping up any browned bits stuck to the bottom of the pot to incorporate all the flavors. Let this simmer for 5-7 minutes to reduce slightly. Then add the crushed tomatoes, tomato sauce, beef broth, bay leaves, dried thyme, dried rosemary, and red pepper flakes if using. Stir well to combine. Return the browned short ribs to the pot, nestling them into the sauce. Bring the mixture back to a simmer, then reduce heat to low, cover, and let it simmer gently for at least 3 hours, up to 4 hours, until the short ribs are tender enough to shred. Occasionally check and add more beef broth if necessary to keep the meat partially submerged.
4. Shred Meat and Thicken Sauce: Carefully remove the short ribs from the pot and set aside to cool slightly. Using two forks, shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot and stir it into the sauce. Simmer the sauce uncovered for another 15-20 minutes so it thickens slightly. Adjust seasoning with salt and pepper as needed, and remove the bay leaves before serving.
5. Cook Pasta and Combine: While the ragu finishes simmering, cook the pasta according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water and then drain the pasta. Add the cooked pasta to the pot with the ragu and toss to coat evenly, adding some reserved pasta water if needed to loosen and create a creamy consistency. Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese for an authentic touch.

Notes

• For the richest flavor, use bone-in short ribs; the marrow adds depth to the sauce.
• Simmering the ragu low and slow is key to tender, shreddable meat and a complex sauce.
• You can prepare the ragu a day in advance—flavors deepen overnight in the refrigerator.
• Use robust pasta shapes like pappardelle, tagliatelle, or rigatoni to hold the chunky sauce well.
• If desired, substitute the dry red wine with additional beef broth but flavor will be less complex.
• Remember to skim excess fat from the surface of the sauce before serving for a leaner dish.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: short rib ragu, Italian ragu recipe, beef ragu, slow simmered ragu, pappardelle ragu, red wine beef sauce