This might be the richest, most comforting pasta sauce you’ll ever make at home. The Tender Short Rib Ragu with Pasta Recipe brings deep, soulful flavors that slowly build into a dish worth savoring with every bite.
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Why You'll Love This Recipe
Believe me, I wasn’t always a short rib fan, but once I discovered how this ragu slow-cooks into tender, melt-in-your-mouth meat with a sauce that’s full of umami and just the right acidity, it became an instant favorite. There’s a reason why I often make this recipe when I want to impress friends without too much fuss.
- Unbeatable tenderness: The slow simmer transforms tough short ribs into luscious, fork-tender meat that practically falls apart.
- Rich, layered flavors: Using red wine, herbs, and a splash of vinegar balances the richness perfectly.
- Versatility: This ragu shines with hearty pastas like pappardelle or tagliatelle but also pairs wonderfully with polenta or even roasted veggies.
- Make-ahead friendly: The flavors improve overnight and it freezes beautifully, making weeknight dinners a breeze.
Ingredients & Why They Work
The magic of this Tender Short Rib Ragu with Pasta Recipe lies in using quality ingredients that complement each other beautifully. Each element plays a role to build a deep, hearty profile that’s both rich and vibrant.
- Beef short ribs: When deboned and cut into cubes, short ribs become incredibly tender and flavorful after slow cooking.
- Light olive oil: Adds a subtle fruity note while searing the meat without burning.
- White onion, celery, carrot: Classic soffritto veggies that form the savory flavor base.
- Garlic: Adds aromatic depth and a mild pungency.
- Tomato paste: Concentrates umami and gives the sauce a rich tomato backbone.
- Red wine: Helps deglaze and infuse the meat with acidity and complexity.
- Broth (beef or chicken): Provides moistness and supports the meaty flavor.
- Crushed tomatoes: Bring natural sweetness and texture to the ragu.
- Herb bundle (rosemary, thyme, parsley stems): Fresh herbs add fragrant, woodsy notes without overpowering.
- Bay leaves: Infuse a subtle, savory aroma during simmering.
- Sherry or red wine vinegar: A splash brightens the finished sauce balancing richness beautifully.
- Pasta (tagliatelle or pappardelle): Thick, wide noodles hold the thick sauce perfectly.
- Chopped parsley & Parmigiano Reggiano: Fresh herbs and rich cheese add brightness and finishing richness.
Make It Your Way
I love experimenting with this ragu — it’s surprisingly flexible. You can switch up the herbs or try a splash of balsamic vinegar instead of sherry vinegar to tweak the tanginess. It also adapts well for different diets or occasions.
- Variation: When I want a heartier texture, I leave the short ribs bone-in. It adds a slightly deeper flavor once the bones melt away during cooking.
- Dietary tweak: For a gluten-free meal, serve over polenta or spiralized veggies instead of pasta.
- Seasonal twist: Adding a handful of chopped mushrooms during the soffritto stage boosts earthiness during fall and winter.
Step-by-Step: How I Make Tender Short Rib Ragu with Pasta Recipe
Step 1: Sear the Short Ribs Perfectly
Start by seasoning the short ribs generously with kosher salt on all sides. Heat your light olive oil in a large braiser or Dutch oven over medium-high heat. When hot, add the ribs but don’t overcrowd the pot — I do this in batches so they get a beautiful brown crust without steaming. This step seals in flavor and builds the base for your ragu’s depth.
Step 2: Build the Flavor Base
Remove any excess fat left in the pot, leaving around two tablespoons. Toss in your diced onions, celery, carrots, and garlic. Stir everything up and sauté for 3 to 4 minutes until the onion is soft and translucent. Then stir in the tomato paste, adding a pinch of salt and pepper to season the base well, and cook for another 2-3 minutes — this caramelization really deepens the flavor.
Step 3: Deglaze and Combine
Pour in the red wine to deglaze the pan, scraping off all those delicious browned bits that stick to the bottom. Return your seared short ribs to the pot and add the broth and crushed tomatoes. Toss in the herb bundle and bay leaves, then bring everything to a low simmer.
Step 4: Slow Simmer to Tender Perfection
Cover the pot but leave the lid slightly ajar, so steam can escape and the sauce reduces slowly. Let it simmer gently for 2 to 2 ½ hours, checking occasionally. If it seems too thick or dry at any point, splash in some more broth or water and reduce the heat if needed. You’ll know it’s ready when the meat is fork tender and simply melts apart.
Step 5: Finish and Serve
Remove and discard the herb bundle and bay leaves. If you used boneless ribs, shred the meat directly in the pot with forks or tongs. For bone-in ribs, carefully pull out the bones and shred the meat, removing any tough cartilage if you prefer. Stir in the vinegar, taste, and adjust seasoning. If the sauce is still on the thin side, simmer a bit longer until you get the consistency you love. Serve this hearty ragu over your choice of cooked tagliatelle or pappardelle, and don’t forget the chopped parsley and a generous grating of Parmigiano Reggiano.
Top Tip
I’ve made this recipe more times than I can count, and over time I discovered the little things that take it from good to unforgettable.
- Proper searing: Don’t rush the browning of the short ribs — it locks in flavor and builds the complex base your sauce needs.
- Low and slow simmer: Keep the heat gentle to avoid drying out or toughening the meat. Patience pays off here.
- Adjust seasoning late: Vinegar and salt balance out the richness, but adding them too early loses their brightness — wait until the end to fine-tune.
- Don’t overcrowd the pan: Searing in batches lets each piece brown perfectly instead of steaming, which is crucial for flavor development.
How to Serve Tender Short Rib Ragu with Pasta Recipe
Garnishes
I always finish with plenty of freshly chopped parsley to brighten each bite, and a generous shower of Parmigiano Reggiano — the salty creaminess adds such a wonderful contrast. Sometimes I’ll add a few red pepper flakes if we want a little heat without overpowering the rich sauce.
Side Dishes
To keep things cozy and comforting, I like to throw together a simple green salad dressed with lemon vinaigrette or some roasted Brussels sprouts with a little balsamic drizzle. Garlic bread is a must if you want to really soak up every last drop of that luscious ragu.
Creative Ways to Present
If I’m serving this for a dinner party, I sometimes plate the ragu over creamy polenta and sprinkle toasted walnuts on top for crunch. Another favorite is layering the ragu as a filling for homemade lasagna — it elevates a classic Italian staple to next-level comfort food.
Make Ahead and Storage
Storing Leftovers
This ragu keeps so well in the fridge. I transfer leftovers into an airtight container, and it lasts up to 4 days. The flavors deepen overnight, so it often tastes even better the next day.
Freezing
Freezing the ragu works wonderfully for busy weeks. Just cool it completely, portion into freezer-safe containers, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat on the stove over low heat, stirring occasionally. If the sauce thickened too much in the fridge, add a splash of broth or water to loosen it up. Avoid microwaving if you can — slow reheating preserves that rich texture best.
Frequently Asked Questions:
Absolutely! Bone-in short ribs add extra flavor to the ragu as they cook, creating a deeper, richer sauce. Just be sure to remove the bones and any cartilage before serving for the best texture.
Thicker, wider pasta shapes like pappardelle, tagliatelle, or rigatoni are ideal because they hold the chunky sauce well. These pastas soak up the ragu’s richness and make every bite satisfying.
Yes, you can adapt the recipe for a slow cooker. After searing, transfer everything into the slow cooker and cook on low for 6-8 hours until the meat is tender. Just remember to remove herbs and bones before serving.
Reducing the recipe is straightforward. Simply cut all ingredient amounts in half if cooking for 3 or 4. Keep cooking times roughly the same, but start checking for tenderness a bit earlier, as smaller quantities can cook faster.
Final Thoughts
This Tender Short Rib Ragu with Pasta Recipe is one of those dishes I keep coming back to when I want something homey yet special. It’s perfect for sharing with family or friends on a chilly evening when you crave long-simmered warmth and tenderness. I hope you enjoy making it as much as I do—it’s more than just a meal, it’s a cooked hug in a bowl!
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This rich and hearty Short Rib Ragu features tender beef short ribs slow-simmered in a flavorful tomato and red wine sauce, enriched with aromatic vegetables and herbs. Perfectly paired with thick pasta like pappardelle or tagliatelle, this classic Italian-inspired dish makes for a comforting main course ideal for family dinners or special occasions.
Ingredients
Meat and Oil
- 2 lbs Beef short ribs - De-boned, cut into 2 inch cubes
- 2 tablespoon Light olive oil (or vegetable or avocado oil)
- Kosher salt
Vegetables and Aromatics
- 1 cup White onion - Finely diced
- ½ cup Celery - Finely diced
- ½ cup Carrot - Finely diced
- 4 Garlic cloves - Finely minced
Liquids and Seasonings
- 2 tablespoon Tomato paste
- 1 cup Red wine
- 1 cup Broth - Beef or chicken
- 1 ¾ cup Crushed tomatoes (14 oz can)
- Herb Bundle - Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tablespoon Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
Pasta and Garnishes
- 1 lb Pasta - Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Season the beef short ribs evenly on all sides with kosher salt to bring out the natural flavors.
- Sear the ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches—avoid overcrowding—and sear until browned on all sides. Transfer the seared ribs to a plate. Remove excess grease from the pot, leaving no more than 2 tablespoons.
- Sauté vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3 to 4 minutes until the onion softens and the mixture becomes fragrant.
- Add tomato paste and seasoning: Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for 2 to 3 minutes to deepen the flavor.
- Deglaze the pot: Pour in the red wine to deglaze, scraping up all the browned bits from the bottom of the pot to incorporate maximum flavor.
- Add short ribs and liquids: Return the seared short ribs to the pot. Pour in the broth and crushed tomatoes. Add the herb bundle and bay leaves for aromatic infusion.
- Simmer the ragu: Bring the mixture to a low simmer. Cover the pot with the lid slightly ajar to allow steam to escape and let the sauce reduce. Cook for 2 to 2½ hours, checking occasionally to ensure it’s not drying out. Add broth or water as needed and reduce heat if necessary.
- Check tenderness: The ribs are done when they are fork-tender and easily fall apart. If not tender after 2½ hours, continue simmering for an additional 30 minutes.
- Shred the meat: Remove bay leaves and herb bundle and discard them. For boneless ribs, shred the meat directly in the pot using tongs or forks. If using bone-in ribs, remove the bones carefully then shred the meat. Discard any cartilage if preferred.
- Adjust seasoning and consistency: Taste the sauce and adjust seasoning accordingly. Stir in the sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for another 15 to 30 minutes until desired thickness is reached.
- Cook pasta and serve: Cook the pasta according to package instructions until al dente. Serve the ragu over the pasta and garnish generously with chopped parsley and grated Parmigiano Reggiano.
Notes
- Using deboned short ribs cut into cubes makes shredding and serving easier, but bone-in ribs add extra flavor.
- Stewing beef cubes can be a more budget-friendly alternative to short ribs.
- This versatile ragu pairs well with polenta, ravioli stuffing, layered in lasagna, or as a topping for roasted vegetables or hummus.
- Thicker pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli work best with this hearty sauce.
- For step-by-step photos and additional tips, refer to the original blog post accompanying the recipe.
Nutrition
- Serving Size: 1 serving (about 1 cup ragu with pasta)
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg
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