If you’re craving something deeply comforting and packed with rich, savory flavors, this Short Rib Ragu Recipe is exactly what you need on your dinner table. Tender, melt-in-your-mouth short ribs slowly cooked in a luscious tomato and red wine sauce create a hearty, soul-satisfying dish perfect for family dinners or special gatherings. The combination of vegetables, herbs, and well-seasoned beef tugs at your appetite and promises a rewarding cooking experience that fills your kitchen with inviting aromas. This Short Rib Ragu Recipe will quickly become your new go-to for a luxurious yet approachable meal.
Ingredients You’ll Need
The ingredients for this Short Rib Ragu Recipe are wonderfully straightforward but each plays an essential role in building layers of flavor, aroma, and texture. From the tender short ribs to the vibrant medley of vegetables and herbs, every component works together to create a balanced and hearty sauce.
- 2 lbs short ribs: Choose meaty, well-marbled ribs for rich flavor and perfect tenderness.
- 2 tbsp olive oil: Used for searing the ribs, adding a lovely caramelized crust and depth.
- 1 medium yellow onion, diced: Adds sweetness and body to the ragu base.
- 2 carrots, diced: Brings natural sweetness and a subtle earthiness.
- 2 celery stalks, diced: Contributes fresh, aromatic undertones.
- 4 garlic cloves, minced: Packs a punch of savory flavor that infuses the sauce.
- 28 oz canned whole peeled tomatoes: The sauce’s rich, tangy foundation; crush them for texture.
- 1 cup dry red wine: Essential for deglazing and adding complexity to the sauce.
- 1 cup beef broth: Deepens the meaty flavors and keeps the ragu succulent.
- 2 sprigs fresh thyme: Herbal notes elevate the savory profile.
- 2 bay leaves: Adds subtle, earthy aroma throughout cooking.
- Salt and pepper to taste: To perfectly season and balance the flavors.
How to Make Short Rib Ragu Recipe
Step 1: Sear the Short Ribs
Begin by heating the olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper. Once the oil is hot, add the ribs and sear them on all sides, about 3 to 4 minutes per side, until they develop a rich, brown crust. This step is crucial because that caramelization forms the flavorful foundation of your ragu. After searing, transfer the ribs to a plate and set them aside for now.
Step 2: Sauté the Vegetables
Using the same pot, add the diced onions, carrots, celery, and minced garlic. This trifecta of veggies softens and releases their sweetness as you sauté them for about 5 minutes. The garlic will perfume the kitchen while the combined mixture creates the essential aromatic base your Short Rib Ragu Recipe builds upon.
Step 3: Deglaze with Red Wine
Now pour in the dry red wine to deglaze the pot, scraping up any tasty browned bits stuck to the bottom. This is where flavor magic happens—those caramelized morsels mix with the wine to deepen the sauce. Allow the wine to simmer and reduce by half, concentrating that bold, rich taste.
Step 4: Add Tomatoes, Broth, and Herbs
Stir in the crushed whole peeled tomatoes along with the beef broth, fresh thyme sprigs, and bay leaves. Season with additional salt and pepper. Gently nestle the short ribs back into the pot, ensuring they’re mostly submerged in this flavorful liquid. Bring everything to a gentle simmer to begin melding all those wonderful flavors together.
Step 5: Low and Slow Cooking
Cover the pot and reduce the heat to low, allowing the ragu to cook slowly for 2 to 3 hours. This slow braise transforms the short ribs into incredibly tender, fork-tender pieces while the sauce thickens and develops a rich depth. The slow cooking is the heart of this Short Rib Ragu Recipe—patience absolutely pays off.
Step 6: Shred and Serve
Once the short ribs are tender and the sauce is luscious, remove the ribs and shred the meat into bite-sized pieces. Return the shredded beef to the pot and give it a good stir so the meat soaks up any remaining sauce. Now your Short Rib Ragu Recipe is ready to be enjoyed over pasta, creamy polenta, or your favorite comforting base. Don’t forget to garnish with fresh parsley for a burst of color and freshness.
How to Serve Short Rib Ragu Recipe
Garnishes
A sprinkle of freshly chopped parsley works beautifully as a garnish, brightening the rich ragu with a touch of green and a hint of brightness. For an extra special touch, consider shaving some Parmesan cheese over the top just before serving—it melts ever so slightly into the warm sauce and adds a nutty depth.
Side Dishes
This hearty ragu pairs wonderfully with soft polenta, buttered egg noodles, or wide pappardelle pasta, allowing the tender beef and flavorful sauce to shine. A simple crusty bread is also fantastic for mopping up every last bit of sauce. A crisp green salad with a tangy vinaigrette can provide a fresh counterbalance to the rich flavors.
Creative Ways to Present
For a cozy twist, try spooning this Short Rib Ragu over creamy mashed potatoes for a comforting, rustic plate. It also makes a decadent filling for stuffed bell peppers or savory crepes, turning this classic into an unexpected showstopper at your next dinner party. The versatility of this ragu means it can elevate many dishes beyond traditional pasta.
Make Ahead and Storage
Storing Leftovers
Leftover Short Rib Ragu Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop, making it even more delicious the next day. Just be sure to cool it down before refrigerating to keep it fresh and safe.
Freezing
This ragu freezes exceptionally well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you want something hearty in a hurry, simply thaw it overnight in the fridge or use a gentle defrost setting in the microwave before reheating.
Reheating
Reheat your Short Rib Ragu Recipe gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water can help loosen the sauce if it has thickened too much. This slow reheating ensures the meat stays tender and the sauce remains luscious, just like freshly made.
FAQs
Can I use other cuts of beef instead of short ribs?
While short ribs are ideal for their rich marbling and tenderness after slow cooking, you can substitute with chuck roast or brisket. Just keep in mind cooking times may vary slightly to reach that perfect fork-tender texture.
Is it necessary to use red wine in this recipe?
Red wine adds a depth of flavor and acidity that elevates the ragu, but if you prefer not to use alcohol, you can substitute with an equal amount of additional beef broth combined with a splash of balsamic vinegar or grape juice for some acidity.
How long does the ragu take to cook?
This Short Rib Ragu Recipe requires 2 to 3 hours of slow simmering to ensure the meat becomes tender and the flavors meld beautifully. The longer you braise it, the more succulent and flavorful it becomes.
What pasta pairs best with short rib ragu?
Wide, hearty pastas like pappardelle, fettuccine, or rigatoni are perfect because their broad shapes hold onto the chunky sauce effortlessly, making every bite balanced and satisfying.
Can I make this recipe in a slow cooker?
Absolutely! After searing the short ribs and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for about 6 to 8 hours until the meat is fall-apart tender. It’s a convenient way to develop deep flavors with minimal hands-on time.
Final Thoughts
There’s nothing quite like the rich comfort of a homemade Short Rib Ragu Recipe to bring warmth and satisfaction to any meal. It’s a recipe that invites you to slow down, enjoy the cooking process, and savor every tender, flavorful bite. Whether it becomes your weeknight favorite or your signature dish for entertaining, I can’t recommend giving this incredible ragu a try enough. Happy cooking and even happier eating!
Print
Short Rib Ragu Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This rich and hearty Short Rib Ragu is a slow-simmered Italian-inspired dish featuring tender braised short ribs in a savory tomato and red wine sauce. Perfect for serving over pasta or creamy polenta, this comforting ragu develops deep flavors after hours of gentle cooking, making it ideal for a cozy family dinner or special occasion.
Ingredients
Main Ingredients
- 2 lbs short ribs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 28 oz canned whole peeled tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Sear the Short Ribs: Heat olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs until browned on all sides, about 3-4 minutes per side, to develop a rich crust. Remove the ribs from the pot and set aside.
- Sauté the Vegetables: Add the diced onion, carrots, celery, and minced garlic to the same pot. Sauté the vegetables until they are softened and fragrant, approximately 5 minutes, scraping up any browned bits for extra flavor.
- Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot. Use a spoon to scrape the browned bits off the bottom as the wine simmers and reduces by half, about 3-5 minutes. This step adds depth and complexity to the sauce.
- Add Tomatoes and Broth: Crush the canned whole peeled tomatoes by hand or with a spoon and stir them into the pot along with the beef broth. Add the fresh thyme sprigs, bay leaves, and adjust salt and pepper to taste.
- Simmer with Short Ribs: Return the seared short ribs to the pot, submerging them in the liquid. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook slowly for 2-3 hours, or until the short ribs are fork-tender and falling off the bone.
- Shred the Meat and Serve: Remove the short ribs from the pot and shred the meat into bite-sized pieces, discarding any excess fat and bones. Return the shredded meat to the sauce and stir to combine. Serve the ragu hot over your choice of pasta or creamy polenta, garnished with fresh parsley for a burst of color and freshness.
Notes
- For best results, use bone-in short ribs to enhance flavor and richness.
- Make sure to reduce the wine sufficiently to avoid any raw alcohol taste.
- Leftover ragu tastes even better the next day as flavors deepen.
- This ragu can be made a day ahead and refrigerated or frozen for later use.
- Serve with pappardelle or polenta for a traditional pairing.
