Short Rib Ragu

Every time I dig into a steaming plate of Short Rib Ragu, it feels like a warm hug on a chilly evening. This dish is a celebration of slow-cooked comfort, where tender beef short ribs soak up a rich tomato base, aromatic herbs, and a splash of red wine that dances on your palate with every bite. From the first crackle as you sear the ribs to the long simmer that transforms the sauce into a silky, deep-hued masterpiece, this ragu thrives on patience and love. I’ve lost track of how many dinners I’ve hosted, using this recipe to turn casual weekends into memorable feasts. It’s the kind of meal that brings everyone to the table early, lured by that irresistible scent of garlic, onions, and tomato paste mingling with beefy goodness. Whenever I’m stirring the sauce, I can’t help but smile as I remember the laughter and stories shared around the table, with pasta bowls passed like gifts and Parmesan snowing down on top.

Whether you’re cooking for a cozy family dinner or aiming to impress a crowd at your next gathering, this Hearty Short Rib Ragu: A Warm Embrace of Rich Flavors checks every box. The depth of taste from bay leaves, dried thyme, and oregano weaves seamlessly with bright carrots and celery, all while the beef just falls apart under your fork. It’s a melody of flavors that builds layer upon layer—from the sweet notes of carrots to the umami punch of tomato paste, rounded out by a hint of sugar to balance the acidity. With an intermediate difficulty level, this recipe is ideal for home cooks looking to level up their skills. You’ll spend about 30 minutes prepping, then let the sauce simmer for 3 hours, before a quick 10-minute rest that lets the flavors meld into perfection. Each serving packs roughly 600 calories of pure comfort, making it a satisfying choice for any dinner. Trust me, once you’ve experienced this, you’ll keep it in your dinner rotation all year long.

KEY INGREDIENTS IN SHORT RIB RAGU

Every memorable dish starts with quality components, and this Short Rib Ragu is no exception. Each ingredient lends its own character, from the robust beefy base to the delicate herbaceous finish. Here’s what you’ll need to gather before diving into this rich, slow-cooked masterpiece:

• Beef short ribs: These meaty cuts are the star of the show, providing rich beefy flavor and tender texture once slow-cooked to perfection.
• Salt and freshly ground black pepper: Essential seasoning that enhances the natural flavors of the meat and vegetables, creating a balanced taste.
• Olive oil: Adds a fruity, slightly peppery base for searing the ribs and sautéing the vegetables, helping to develop complex flavors.
• Onion: Delivers sweet, savory depth as it caramelizes, forming the aromatic foundation of the sauce.
• Carrots: Bring natural sweetness and earthy notes, balancing the acidity of the tomatoes.
• Celery: Offers subtle herbal undertones and an added layer of texture in the flavor trifecta.
• Garlic: Infuses a pungent, aromatic punch that rounds out the savory profile.
• Tomato paste: Concentrates tomato flavor, adding richness and a hint of umami to the sauce base.
• Red wine: Lends depth, acidity, and fruity complexity; it also helps deglaze the pot to capture those flavorful brown bits.
• Crushed tomatoes: Form the bulk of the sauce, creating a luscious, tangy canvas for all other ingredients.
• Beef broth: Provides extra savory depth and helps adjust the sauce to the perfect consistency.
• Bay leaves: Infuse a subtle, herbal aroma that elevates the overall fragrance of the ragu.
• Dried thyme: Contributes gentle, earthy notes that blend seamlessly with the tomatoes and meat.
• Dried oregano: Adds a hint of Mediterranean brightness and warmth to the sauce.
• Sugar: Balances acidity, smoothing out the tanginess of the tomatoes for a well-rounded flavor.
• Freshly grated Parmesan cheese: A final touch of salty umami that melts into the hot ragu, enhancing richness.
• Fresh parsley: Provides a vibrant, herbaceous finish and a pop of color.
• Pasta of choice: Any broad noodle—like pappardelle or tagliatelle—is perfect for hugging the chunky, meaty sauce.

HOW TO MAKE SHORT RIB RAGU

Ready to roll up your sleeves and get cooking? This step-by-step guide walks you through each stage of building flavor—from the initial sear to the final simmer—so you end up with a sauce that’s rich, silky, and unforgettable.

1. Generously season the short ribs with salt and freshly ground black pepper, pressing the seasoning into all sides of the meat so it clings during searing.

2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches—avoid overcrowding—and sear them on all sides until deeply browned. Transfer the ribs to a plate and set aside.

3. Add the diced onion, carrots, and celery to the same pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened and picked up any browned bits left behind by the meat.

4. Stir in the minced garlic and tomato paste, cooking for an additional minute until the mixture becomes fragrant and the paste darkens slightly.

5. Pour in the red wine and use a wooden spoon to deglaze the pot, scraping up any caramelized bits from the bottom. Bring to a simmer and let the wine reduce for about 5 minutes, concentrating its flavor.

6. Stir in the crushed tomatoes, beef broth, bay leaves, thyme, oregano, and sugar. Return the short ribs and any accumulated juices to the pot, nestling them into the sauce.

7. Bring the sauce to a gentle simmer, cover the pot, and reduce the heat to low. Let it cook undisturbed for 2½ to 3 hours, or until the short ribs are fork-tender and falling off the bone.

8. Once cooked, remove the short ribs from the pot and shred the meat with two forks, discarding the bones and any excess fat. Return the shredded meat to the sauce and stir to combine, allowing it to soak up all that luscious liquid.

9. Serve the ragu over your cooked pasta of choice, topping each plate with a generous sprinkle of freshly grated Parmesan cheese and a garnish of chopped parsley.

SERVING SUGGESTIONS FOR SHORT RIB RAGU

Nothing elevates this Short Rib Ragu quite like the right accompaniments. Whether you’re hosting a family feast or a cozy weeknight dinner, consider these ideas to enhance every bite and turn your meal into an unforgettable experience.

• Pair it with fresh pappardelle or tagliatelle, tossing the hot noodles directly in the ragu so each ribbon soaks up all of the savory juices. Finish with a final shower of freshly chopped parsley for a bright, herby note.
• Offer a side of warm garlic bread or artisan focaccia brushed with olive oil and garlic, perfect for scooping up any leftover sauce on the plate.
• Complement the rich flavors with a bold glass of Chianti or Cabernet Sauvignon, whose tannins cut through the meat’s fattiness and enhance the tomato’s acidity.
• Top each serving with an extra grating of Parmesan cheese and a drizzle of high-quality olive oil for an indulgent finishing touch that adds glossy richness and a silky mouthfeel.

HOW TO STORE SHORT RIB RAGU

This ragu is a meal-prep champion and tastes even better the next day, as the flavors continue to develop. Whether you’re planning ahead for busy weeknights or looking to stash away a hearty batch for later, here’s how to keep your sauce at peak freshness and flavor:

• Store in an airtight container in the refrigerator for up to 4 days. Allow the ragu to cool completely before sealing to preserve its bright flavors.
• For longer storage, portion the cooled ragu into freezer-safe bags or containers, removing as much air as possible. Freeze flat so it stacks neatly, and label with the date—you can keep it frozen for up to 3 months.
• When you’re ready to enjoy, thaw overnight in the refrigerator or use the defrost setting on your microwave. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if needed to loosen the sauce.
• If you have access to a vacuum sealer, seal individual portions for ultimate freshness. Vacuum sealing prevents freezer burn and locks in all those rich aromas for months.

CONCLUSION

I hope this journey through the world of Short Rib Ragu has inspired you to don your apron and dive into one of the most satisfying comfort dishes you can make at home. From searing those succulent short ribs to patiently stirring a sauce that thickens into a silky, vibrant masterpiece, every step is an opportunity to infuse your meal with warmth and intention. Feel free to print out this article and save it in your recipe binder, so you can revisit these flavors whenever the craving strikes. You’ll also find a FAQ section below that addresses common questions—from ingredient swaps to troubleshooting tips—so you’ll never feel lost while creating this cozy classic.

I’d love to hear how your ragu turns out! Leave a comment with your favorite tweaks, ask questions if you hit any snags, or share photos of your final dish. Whether you’re a seasoned home cook or tackling this recipe for the first time, your feedback helps build a community of comfort-food enthusiasts. So go ahead, give this Short Rib Ragu a whirl, and let me know how it nourished your kitchen, your table, and your heart.

Print Recipe

Short Rib Ragu

Author: Annie Delgado Courses: Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 3 hrs Rest Time 10 mins Total Time 3 hrs 40 mins

Calories: 600

Description

Savor the robust taste of tender beef short ribs slow-cooked in a rich tomato sauce, perfectly paired with your favorite pasta. Comfort food at its best!

Ingredients

Scale

1/2x 1x 2x 3x

• 3 pounds beef short ribs

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup red wine

• 28 -ounce can of crushed tomatoes

• 1 cup beef broth

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon sugar

• Freshly grated Parmesan cheese, for serving

• Fresh parsley, chopped, for garnish

• Pasta of choice, cooked (such as pappardelle or tagliatelle)

Instructions

1. Generously season the short ribs with salt and black pepper.
2. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs in batches and sear on all sides until browned. Remove the ribs from the pot and set aside on a plate.
3. Add the diced onion, carrots, and celery to the same pot. Sauté for about 5 minutes until the vegetables are softened.
4. Stir in the minced garlic and tomato paste, cooking for an additional 1 minute until fragrant.
5. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce slightly, about 5 minutes.
6. Stir in the crushed tomatoes, beef broth, bay leaves, thyme, oregano, and sugar. Return the short ribs and any accumulated juices to the pot.
7. Bring the sauce to a gentle simmer, cover the pot, and reduce the heat to low. Let it cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
8. Once cooked, remove the short ribs from the pot and shred the meat, discarding the bones and any excess fat. Return the shredded meat to the sauce and stir to combine.
9. Serve the ragu over cooked pasta, topped with freshly grated Parmesan cheese and garnished with chopped parsley.

Note

• For a deeper flavor, marinate the short ribs in the seasoning overnight before cooking.
• This dish can be prepared in a slow cooker for added convenience. Sear the ribs and sauté the vegetables first for best flavor.
• Pair with a robust red wine such as a Chianti or Cabernet Sauvignon.
• Leftover ragu freezes well and can be stored for up to 3 months.

Keywords: short rib ragu, beef ragu, pasta recipes, comfort food, hearty meals, homemade sauce