I still remember the first time I made this Short Rib Ragu. It was the day after we brought our rescue Dalmatian, Hugo, home. The house was chaos. Kids running around. My youngest sobbing because Hugo chewed her shoe. My middle son trying to feed him cheese sticks. And me? I just needed a win in the kitchen. Something slow, rich, and grounding.
I reached for a pack of beef short ribs, poured in a splash of broth, and let the aroma of onions, garlic, and tomatoes fill the air. That night, we all sat around the table, bowl after bowl of ragu poured over buttery pasta, and for the first time that day—everyone was quiet. Just chewing. Smiling.
That’s the magic of this dish.
What Is Short Rib Ragu
Short Rib Ragu is a deeply savory, slow-simmered meat sauce made by braising beef short ribs in a tomato and broth-based sauce until the meat falls apart into luscious strands. Think of it as bolognese’s more soulful cousin—meatier, richer, and built for cold nights and warm hearts.
Unlike traditional ground meat ragus, this version uses bone-in short ribs, which deliver robust, marrow-infused flavor and melt-in-your-mouth texture.
Why You’ll Love This Short Rib Ragu
- Deep, layered flavor. Thanks to hours of braising and that glorious beef fat.
- Company-worthy. Serve it at a dinner party and watch it disappear.
- Make-ahead magic. It tastes even better the next day.
- Freezer-friendly. Make a double batch and save your future self.
- Perfect with pasta. Especially wide ribbons like pappardelle.
Tools You’ll Need
- Large Dutch oven or oven-safe pot
- Tongs
- Wooden spoon
- Sharp knife
- Cutting board
- Pasta pot
- Fine grater for cheese
Tips for the Best Short Rib Ragu
- Sear, don’t skip. A proper sear on the ribs builds foundational flavor.
- Use fresh thyme. The earthy notes balance the richness beautifully.
- Deglaze thoroughly. All those browned bits = pure umami gold.
- Let it rest overnight. The flavors deepen and meld like a dream.
- Skim the fat. Refrigerate, then remove the solid fat for a cleaner sauce.
Ingredients
- 3–4 lbs bone-in beef short ribs (about 8–10 ribs)
- 2 teaspoons kosher salt
- ½ teaspoon cracked black pepper
- 1 tablespoon olive oil
- 2 carrots, finely diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 ½ cups non-alcoholic red wine or pomegranate juice
- 1 (28 oz) can crushed tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb pappardelle or tagliatelle
- ½ cup grated parmesan (plus more for serving)
- Reserved pasta water as needed
How to Make Short Rib Rag
1. Sear the short ribs
Pat ribs dry. Season all sides with salt and pepper. Heat olive oil in a Dutch oven over medium-high. Sear ribs in batches until deeply browned, about 3–4 minutes per side. Set aside.
2. Sauté aromatics
In the same pot, reduce heat. Sauté carrots and onions in the rendered fat for 10 minutes until soft and golden. Add garlic and cook for another 2 minutes.
3. Build the braise
Stir in tomato paste and cook for 2 minutes. Deglaze with wine, scraping up the brown bits. Pour in broth, crushed tomatoes, thyme, and bay leaf.
4. Braise the ribs
Nestle the ribs into the sauce. Cover and transfer to a preheated 300°F oven. Braise for 2 ½ to 3 hours until the meat is falling off the bone.
5. Shred and finish
Remove ribs, discard bones and fatty membrane, and shred the meat with two forks. Return the beef to the pot. Simmer uncovered for 15 minutes to thicken.
6. Cook the pasta
Boil pasta until just shy of al dente. Reserve 1 cup pasta water. Toss pasta with ragu, adding reserved water as needed to loosen the sauce. Stir in grated parmesan.
What Pasta Shape Is Best for Short Rib Ragu?
The wide ribbons of pappardelle are your best friend here. Their broad surface catches every meaty strand and drop of sauce. Alternatives include tagliatelle, fettuccine, or rigatoni if you prefer tubes.
Storing and Reheating
- Fridge: Store ragu in an airtight container for up to 4 days.
- Freezer: Freeze sauce (without pasta) for up to 3 months.
- Reheat: Thaw overnight, then reheat gently with a splash of broth or water.
FAQs
Is short rib good for ragu?
Absolutely. Short ribs have just the right fat content and connective tissue to create a silky, rich ragu when braised slowly.
What beef cut is best for ragu?
Short ribs are ideal, but chuck roast and beef stew meat are also great budget-friendly options.
How many short ribs per person for ragu?
Plan on 2–3 ribs per person. Once shredded, this provides plenty of hearty sauce for a generous pasta portion.
Can I make short rib ragu ahead of time?
Yes—and you should! The flavor improves after resting overnight.
Conclusion
This Short Rib Ragu is the kind of dish that slows life down. It makes your home smell like comfort. It makes even the busiest weeknights feel special. Whether you’re feeding a crowd or treating yourself after a long day, this is one of those recipes that earns a permanent spot in your heart—and your freezer.
As I always say: good food is a form of love. And this one? It’s love by the ladleful.
Print
Short Rib Ragu
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Short Rib Ragu is a slow-braised, deeply savory meat sauce made with bone-in beef short ribs, simmered in a tomato-rich sauce until tender and shredded. A comforting and hearty pasta dish perfect for cold nights or dinner parties.
Ingredients
- 3–4 lbs bone-in beef short ribs (8–10 ribs)
- 2 tsp kosher salt
- ½ tsp cracked black pepper
- 1 tbsp olive oil
- 2 carrots, finely diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1½ cups non-alcoholic red wine or pomegranate juice
- 1 (28 oz) can crushed tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb pappardelle or tagliatelle
- ½ cup grated parmesan (plus more for serving)
- Reserved pasta water as needed
Instructions
- Pat short ribs dry and season with salt and pepper. Sear in olive oil in a Dutch oven until browned on all sides. Remove and set aside.
- Sauté diced carrots and onions in the same pot until softened, about 10 minutes. Add garlic and cook for another 2 minutes.
- Stir in tomato paste and cook for 2 minutes. Deglaze with red wine, scraping up brown bits. Add broth, tomatoes, thyme, and bay leaf.
- Return ribs to the pot, cover, and braise in the oven at 300°F for 2½ to 3 hours until tender.
- Remove ribs, shred meat, discard bones and connective tissue. Return meat to sauce and simmer uncovered for 15 minutes.
- Boil pasta until al dente, reserve 1 cup pasta water. Toss pasta with ragu, adding water as needed. Stir in parmesan and serve hot.
Notes
This dish is even better the next day. Skim excess fat after refrigerating overnight. Serve with crusty bread or a simple arugula salad for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 7g
- Sodium: 992mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 59g
- Cholesterol: 196mg
Keywords: Short Rib Ragu, braised beef ragu, short rib pasta, ragu with pappardelle
