Short Rib Ragu: The Ultimate Comfort Food with Rich, Slow-Cooked Flavor

There’s nothing quite like a hearty bowl of Short Rib Ragu to satisfy cravings for comfort food that feels both rustic and refined. This traditional Italian dish, slow-simmered to perfection, transforms flavorful beef short ribs into tender morsels swimming in a deeply rich tomato and red wine sauce. Paired with freshly cooked pasta whether tagliatelle, pappardelle, or your favorite wide noodles this meal delivers a satisfying blend of textures and tastes that warms the soul.

Whether you’re cooking for a family gathering, date night, or simply want to elevate your weeknight dinner, this Short Rib Ragu recipe delivers maximum flavor with manageable effort. Its slow-braising technique melts the connective tissues in the short ribs, infusing the sauce with luscious beefy depth and silky texture. Combined with aromatics like garlic, herbs, and red wine, the result is a robust sauce perfect for twirling onto pasta.

Why Choose Short Ribs for Ragu?

Short ribs are an ideal cut for this style of cooking due to their rich marbling and connective tissue. When braised slowly, the collagen breaks down, making the meat incredibly tender and juicy. Unlike leaner cuts, short ribs impart both flavor and a luxurious mouthfeel to the sauce, giving your ragu its signature richness.

Ingredients You’ll Need

Here’s a complete list of ingredients used in this recipe, carefully balanced for flavor and texture:

Meat and Braising Base

• 2 lbs beef short ribs, deboned and cut into 2-inch cubes
• 2 tbsp light olive oil (or vegetable or avocado oil)
• Kosher salt, to taste

Vegetables and Aromatics

• 1 cup finely diced white onion
• ½ cup finely diced celery
• ½ cup finely diced carrot
• 4 garlic cloves, minced

Sauce Components

• 2 tbsp tomato paste
• 1 cup red wine (choose a dry, full-bodied variety)
• 1 cup beef or chicken broth
• 1¾ cups crushed tomatoes (one 14-ounce can)

Herbs and Seasonings

• Herb bundle: rosemary, thyme, parsley stems tied together
• 2 bay leaves
• 2 tbsp sherry or red wine vinegar
• Kosher salt and freshly cracked black pepper, to taste

Pasta & Garnishes

• 1 lb pasta, preferably tagliatelle or pappardelle
• Chopped fresh parsley, for garnish
• Grated Parmigiano Reggiano cheese, for serving

Step-by-Step Preparation Guide

1. Preparing and Browning the Short Ribs

Start by patting the short rib cubes dry with paper towels. This helps achieve a better sear. Season the beef liberally with kosher salt.

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, add the beef in batches, careful not to overcrowd the pot. Brown each piece thoroughly on all sides—about 3-4 minutes per side. This caramelization is crucial as it builds a depth of flavor known as the Maillard reaction.

Once browned, transfer the short ribs to a plate and set aside.

2. Sauté the Mirepoix (Onions, Celery, Carrots) and Garlic

Reduce the heat to medium and add the diced onion, celery, and carrots to the same pot. Stir to coat them in the flavorful browned bits left from the meat.

Cook the vegetables, stirring occasionally, until softened and translucent—approximately 7 to 8 minutes.

Add the minced garlic and tomato paste. Stir well and cook for an additional 2 minutes, allowing the tomato paste to darken slightly and develop a deeper, richer flavor.

3. Deglaze with Red Wine

Pour in the cup of red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits stuck to the surface. These bits are packed with flavor and will enrich the sauce.

Allow the wine to reduce by half, simmering gently for about 5 minutes. This reduction intensifies the wine’s flavor while cooking off the alcohol.

4. Add Broth, Crushed Tomatoes, and Herbs

Return the browned short ribs to the pot. Pour in the broth and crushed tomatoes, stirring to combine.

Add the herb bundle (tie the rosemary, thyme, and parsley stems together with kitchen twine for easy removal later), bay leaves, and sherry or red wine vinegar.

Season with kosher salt and cracked black pepper, remembering that the sauce will reduce and intensify, so start with moderate seasoning.

5. Slow Simmer for Tenderness

Bring the pot to a gentle simmer. Partially cover with a lid, leaving a small gap for steam to escape. Reduce the heat to low.

Let the ragu cook gently for 3 to 4 hours, stirring occasionally. The slow braise tenderizes the beef until it falls apart at the touch of a fork. If you prefer, transfer the pot to a preheated oven at 325°F (160°C) for the same duration.

6. Finish the Sauce

Once the meat is tender and the sauce has thickened to your liking, remove the herb bundle and bay leaves. Adjust seasoning with additional salt and pepper if needed.

If the sauce is thinner than desired, simmer uncovered for a few minutes to reduce further.

7. Cook the Pasta

While the ragu nears completion, bring a large pot of salted water to a boil.

Add the tagliatelle or pappardelle pasta and cook until al dente, according to package directions.

Reserve about ½ cup of pasta water before draining.

8. Combine and Serve

Return the pasta to the pot or a large bowl. Toss it with a few spoonfuls of the ragu and a splash of reserved pasta water to help the sauce adhere to the noodles.

Plate the pasta generously topped with the remaining ragu. Garnish with chopped parsley and a generous sprinkle of freshly grated Parmigiano Reggiano cheese.

Pro Tips for Making Perfect Short Rib Ragu

• Brown in batches: Crowding the pot steams rather than sears the meat. For best flavor, brown ribs in small batches.
• Choose a good wine: Select a dry, full-bodied red wine you enjoy drinking. The flavor influences the sauce significantly.
• Don’t rush the braise: Slow cooking breaks down tough collagen and fat, making the meat tender and juicy. Patience is key.
• Tie your herbs: Using a bouquet garni (herb bundle) makes removal easy and keeps the sauce clean.
• Adjust sauce consistency: If the sauce is too thick, add reserved pasta water or broth; if too thin, simmer uncovered until desired thickness.
• Use fresh pasta if possible: Fresh tagliatelle or pappardelle soak up the sauce beautifully for a restaurant-quality dish.

Variations and Serving Suggestions

• Substitute pasta: For a gluten-free option, serve over polenta or creamy mashed potatoes.
• Add vegetables: Stir in sautéed mushrooms or roasted bell peppers for extra flavor and texture.
• Richness boost: Stir in a splash of heavy cream or mascarpone at the end for a creamier sauce.
• Make it spicy: Add red pepper flakes during the sautéing step for a subtle heat kick.

Frequently Asked Questions (FAQs)

Q: Can I prepare Short Rib Ragu in a slow cooker?
A: Absolutely. Brown the meat and sauté veggies as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until meat is tender.

Q: How do I remove excess fat from the ragu?
A: After cooking, skim fat from the surface with a spoon. Alternatively, refrigerate overnight—the fat will solidify on top and can be easily removed.

Q: Can I use other cuts of beef?
A: Yes, chuck roast cut into chunks is a great substitute for short ribs, offering similar flavor and texture.

Q: How long does leftover ragu keep?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Q: Should I debone the short ribs myself?
A: You can ask your butcher to debone the short ribs or do it yourself with a sharp knife. Some prefer to cook with the bone for extra flavor, then remove before serving.

Final Thoughts

Short Rib Ragu is a timeless Italian dish that combines simple ingredients into a deeply satisfying meal. Its slow-cooked tenderness and robust sauce make it perfect for gatherings, special occasions, or whenever you crave comfort food with flair.

While the preparation takes time, the active work is straightforward and rewarding. By following this recipe and tips, you’ll serve up a luscious, hearty ragu that elevates any pasta night into a memorable feast.

Enjoy this ragu with good company, a glass of red wine, and plenty of crusty bread to soak up every last bit of that glorious sauce. Buon appetito!

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