Short rib ragu is a timeless Italian comfort dish: beef short ribs slowly braised with red wine, crushed tomatoes, and fresh herbs until the meat becomes tender and infused with deep flavor. Served over wide pappardelle ribbons, this hearty ragu makes a comforting dinner for special occasions or cozy weeknights.
Beef short rib ragu has a way of feeling like home — the rich sauce clings to every strand of pasta, delivering a bowl that’s both satisfying and soothing. With a few simple ingredients and patient, slow cooking, the short ribs break down into melt-in-your-mouth meat that adds body and texture to a deeply savory sauce. Sear the ribs to build flavor, braise slowly to develop depth, and finish with a touch of cream for a silky, balanced finish.
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Why this recipe works
- Perfect for special dinners – Elegant enough for celebrations yet approachable to make at home.
- Comforting and versatile – Tender beef, rich sauce, and starchy sides create a deeply satisfying meal that reheats beautifully.
- Simple technique, big flavor – A straightforward sear and slow braise transform basic ingredients into a complex, impressive ragu.
What is ragu?
Ragu is a slow-cooked Italian meat sauce made by simmering meat with vegetables, herbs, and tomatoes until the flavors concentrate and the meat becomes tender. Unlike a simple tomato sauce, ragu emphasizes the meat and its juices, producing a robust, hearty sauce ideal for pasta, polenta, or gnocchi.
Tools you’ll need
- Dutch oven – A heavy, lidded pot ensures even heat distribution for searing and braising.
Ingredients you will need for short rib ragu
Below are the components that build the ragu’s flavor. For exact quantities and the full recipe, see the recipe card included in this post.
- Avocado oil – Neutral, high smoke-point oil for searing.
- Short ribs – Bone-in short ribs add richness from marrow and give the meat great texture when braised.
- Vegetables – Finely diced carrots, celery, and yellow onion form the aromatic base; garlic adds depth.
- Dried oregano – Adds a warm, earthy note.
- Tomato paste – Intensifies tomato flavor and helps thicken the sauce.
- Red wine – Adds acidity and complexity; pick an affordable bottle you’d enjoy drinking.
- Beef broth – Builds a savory backbone; keep extra on hand to adjust consistency.
- Crushed tomatoes – Provide body and balance the meat and wine.
- Fresh herbs – Thyme, rosemary, and bay leaves brighten and aromaticize the ragu.
- Parmesan rind – Contributes umami and depth.
- Heavy cream – A splash at the end smooths and rounds the sauce.
- Pappardelle – Wide noodles that capture the chunky sauce well.
- Salt and pepper – Kosher salt and freshly cracked black pepper to season.
How to make short rib ragu
Here is an overview of the method. The step-by-step recipe card below provides full details and exact timings.
- Preheat the oven to 300°F. Heat a Dutch oven over high heat. Pat short ribs dry and season generously with kosher salt and freshly cracked black pepper.
- Add avocado oil and sear the short ribs on all sides until deeply browned. Remove and set aside.
- Leave about 3 tablespoons of fat in the pot, then add diced onion, carrot, and celery. Cook a few minutes, then add garlic and oregano and continue cooking gently until the vegetables are soft and translucent.
- Stir in tomato paste and cook briefly to deepen its flavor.
- Pour in red wine and reduce for several minutes to concentrate the flavor.
- Add beef broth, crushed tomatoes, thyme, rosemary, parmesan rind, and bay leaves. Nestle the short ribs back into the pot and cover.
- Braise in the oven for about 2 3/4 to 3 hours, starting at 300°F and increasing to 350°F as the recipe directs, until the meat is very tender.
- Remove bones, herbs, and parmesan rind. Shred the short ribs with two forks and return the meat to the sauce.
- Stir in heavy cream and simmer briefly to meld flavors and slightly reduce the sauce. Thin with extra broth if needed and adjust seasoning.
- Cook pappardelle according to package directions, drain, and serve topped with ragu, chopped parsley, and grated Parmesan.
Tips for the best short rib ragu
- Dry the short ribs – Pat them completely dry before seasoning to get a better sear.
- Season generously – Salt and pepper every side of the ribs for full flavor.
- Use a heavy pot – A Dutch oven gives even heat for searing and braising.
- Reduce the final sauce – After shredding the meat, simmer to concentrate and thicken the sauce.
- Dice vegetables small – Finely cut mirepoix becomes an attractive, integrated base for the ragu.
- Don’t rush searing – A good, even brown crust adds deep, savory notes through the Maillard reaction.
- Better the next day – The ragu develops more depth after resting overnight, so consider making it ahead.
Storage
This ragu keeps well and often tastes better the next day. Store leftovers in an airtight container in the refrigerator for 4–5 days. To freeze, cool completely and transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of beef broth or water if the sauce is too thick.
What to serve with short rib ragu
Ragu pairs wonderfully with many starchy sides. Some favorites:
- Pasta – Pappardelle, paccheri, ziti, or penne all work well.
- Polenta – Creamy polenta soaks up the sauce beautifully.
- Rice – Simple steamed rice is a good, neutral base.
- Gnocchi – Pillowy gnocchi pairs perfectly with rich ragu.
Frequently asked questions
What cuts of beef are good for ragu?
Short ribs, chuck roast, and stew meat are ideal because their fat and connective tissue break down during slow cooking, producing tender, flavorful meat.
What’s the difference between a ragu and a sauce?
A ragu is a meat-forward, slow-simmered sauce with vegetables and herbs. It’s heartier and more complex than a simple tomato sauce, with an emphasis on the meat’s flavor.
Can I make this ragu without red wine?
Yes. Substitute additional beef broth or water for the wine. The depth will differ slightly, but the ragu will still be delicious.
What’s the best way to shred the short ribs?
After braising, the meat should pull apart easily with two forks. If it resists, return it to the oven a bit longer until it shreds readily.
Looking for more pasta recipes?
- ‘Nduja Pasta
- Creamy Gochujang Pasta
- Pasta al Limone
- Pasta alla Vodka
Loving this short rib ragu recipe?
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Short Rib Ragu
Equipment
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5 quart dutch oven
Ingredients
- 1½ tablespoons avocado oil
- 5 short ribs
- ½ heaping cup carrots, finely diced
- 1 rib celery, finely diced
- 1 medium yellow onion, finely diced
- 7 large garlic cloves, minced
- 1½ teaspoons dried oregano
- 2½ tablespoons tomato paste
- 2 cups red wine, pinot noir
- 2¼ cups beef broth, plus 1 cup extra
- 1 28 ounce can crushed tomatoes
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 sprigs rosemary, 3-inches long
- 1 large parmesan rind
- 3 tablespooons heavy cream
- 4 nests pappardelle
- Kosher salt
- Freshly cracked black pepper
Instructions
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Preheat oven to 300°F and heat a Dutch oven over high heat.
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Pat short ribs dry and season generously with kosher salt and freshly cracked black pepper.
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Add avocado oil to the hot pot and sear short ribs on all sides until deeply browned. Remove and set aside.
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Leave about 3 tablespoons fat, add onion, carrot, and celery, and cook until soft. Add garlic and oregano and cook gently until fragrant, taking care not to brown the vegetables.
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Stir in tomato paste and cook briefly, pressing it into the vegetables.
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Add red wine and reduce for 4–5 minutes.
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Add beef broth, crushed tomatoes, thyme, rosemary, parmesan rind, and bay leaves. Return short ribs to the pot and cover.
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Braise in the oven for about 2¾–3 hours, checking for tenderness; discard bones and aromatics once done.
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Shred the meat with two forks, return it to the sauce, stir in heavy cream, and simmer briefly. Adjust with extra broth and seasoning as needed.
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Cook pappardelle in salted water, drain, plate, and top with the ragu. Garnish with parsley and freshly grated Parmesan.