I absolutely love this Beef Short Rib Ragu Recipe because it combines the rich, comforting flavors of slow-cooked beef with a deeply savory tomato sauce that feels like a warm hug on a plate. When I first tried making this, I was amazed at how tender the short ribs became, practically melting in my mouth after simmering for hours. You’ll find that it’s perfect for cozy weekend dinners or impressing guests with minimal fuss but maximum flavor.
This Beef Short Rib Ragu Recipe works beautifully when you want a meal that can simmer gently on the stove, filling your kitchen with incredible aromas. Plus, it’s flexible enough for you to serve over pasta, creamy mashed potatoes, or even polenta. I love how versatile it is, making it a great recipe to have in your rotation for both casual family nights and special occasions.
Why You’ll Love This Recipe
- Rich, Melt-in-Your-Mouth Meat: Slow cooking short ribs creates tender, flavorful beef that practically falls apart.
- Deeply Savory Sauce: The blend of fresh herbs, tomato paste, and red wine gives the ragu complex layers of flavor.
- Versatile Serving Options: Enjoy it over pasta, mashed potatoes, or polenta for different comforting meals.
- Made-Ahead Friendly: This ragu keeps well in the fridge or freezer, making weeknight dinners a breeze.
Ingredients You’ll Need
Each ingredient in this Beef Short Rib Ragu Recipe plays an important role to build the rich, layered flavors and tender texture. Selecting fresh herbs and good-quality short ribs really makes a difference.
- English cut beef short ribs or boneless short ribs: I prefer English cut for bone-in juiciness, but boneless works if you want less mess.
- Olive oil: Use a good quality extra virgin for the initial searing and sautéing.
- Carrots: They add sweetness that balances the savory notes perfectly.
- Yellow onion: Provides a natural base flavor when softened slowly.
- Celery: Adds a subtle earthiness and crunch that softens into the sauce.
- Garlic: Fresh minced garlic brings pungency and depth to the dish.
- Tomato paste: This boosts the richness and enhances the tomato flavor without making it watery.
- Dry, bold red wine: I love a Cabernet or Merlot here—it deglazes and adds complexity.
- Fresh rosemary, sage, thyme, bay leaves: Tying these herbs makes it easy to remove them after cooking without missing a beat.
- Parmesan rinds: Don’t skip them if you want to add an umami punch to the sauce.
- Crushed tomatoes: Provides body and acidity to balance the meatiness.
- Low-sodium beef broth/stock: Keep salt in check while adding savory depth.
- Kosher salt and ground black pepper: Season generously—don’t be shy here!
Variations
I like to tweak this Beef Short Rib Ragu Recipe depending on the season or occasion. You can easily make it your own by swapping in ingredients or adjusting the flavor profile.
- Spicy Kick: Adding a pinch of red pepper flakes during the sauté brings a gentle heat that my family loves for cold evenings.
- Make it Gluten-Free: Serve over polenta or gluten-free pasta, which keeps the ragu gluten-free without sacrificing flavor.
- Vegetable Boost: Toss in chopped mushrooms or bell peppers with the soffritto to add earthiness and extra nutrients.
- Wine Swap: If you don’t have red wine, I’ve had success with a mix of beef broth and a splash of balsamic vinegar for acidity.
How to Make Beef Short Rib Ragu Recipe
Step 1: Brown the Short Ribs for Maximum Flavor
Pat your short ribs dry with paper towels before seasoning generously with kosher salt and pepper. This dry surface helps create that beautiful crust when you sear them in hot olive oil. Don’t overcrowd the pot—do this in batches if needed—because browning properly is key for flavor depth. Cook each side for about 3-4 minutes until you get a nice golden crust, then set the ribs aside. I’ve learned that rushing this step or adding too many at once can steam the meat, losing that glorious caramelization.
Step 2: Build the Flavor Base with Vegetables and Tomato Paste
Lower the heat to medium, then add diced carrots, onion, celery, and garlic to the same pot. Stir frequently and cook until the veggies soften and get slightly golden, about 10 to 15 minutes. Then, stir in the tomato paste and cook it for a couple of minutes—it’ll darken a bit and coat everything with that concentrated tomato sweetness. This step adds a savory backbone you don’t want to skip!
Step 3: Deglaze with Red Wine and Add Herbs
Turn the heat up to medium-high and slowly pour in the red wine, scraping the bottom with a wooden spoon to lift up those delicious brown bits. This is where the magic happens—a flavorful fond dissolves into the sauce. Let the wine simmer until mostly absorbed, about 5 minutes. Then, tie your fresh rosemary, sage, and thyme with kitchen twine and add them to the pot along with bay leaves and parmesan rind for an umami boost.
Step 4: Simmer the Ragu Until the Meat is Tender
Add crushed tomatoes and beef stock, then nestle the short ribs back into the pot. Stir gently, bring everything to a boil, then reduce heat to low and cover with a tight-fitting lid. Let it simmer for about 3 hours—this slow cooking breaks down the connective tissue, making the ribs fall-off-the-bone tender. Keep an eye on it and add more liquid if it’s reducing too fast. I found this slow, gentle simmer is the secret to getting the luscious texture I adore.
Step 5: Shred and Reincorporate the Meat
When the meat is fork-tender and falling apart, turn off the heat. Carefully remove the herb bundle, bay leaves, and parmesan rinds. Lift out the short ribs onto a cutting board and use two forks to shred the meat. Mix the shredded beef back into the sauce and give it a good stir to combine. This is when your kitchen smells heavenly and the ragu is basically ready to be devoured!
Pro Tips for Making Beef Short Rib Ragu Recipe
- Don’t Rush Browning: Taking your time and doing it in batches seals in flavor and texture.
- Use Fresh Herb Bundles: Keeps herbs from overpowering and makes clean-up a breeze.
- Adjust Liquid Gradually: Add broth or water in small amounts if the sauce’s reducing too much.
- Shred Right Before Serving: This keeps the beef juicy and ensures it soaks up the sauce perfectly.
How to Serve Beef Short Rib Ragu Recipe
Garnishes
I love topping this ragu with freshly grated Parmesan cheese for that sharp, salty finish. A sprinkle of chopped fresh parsley or basil brightens the richness and adds a pop of color that makes the dish feel fresh and inviting on the table.
Side Dishes
You can’t go wrong serving this Beef Short Rib Ragu over pappardelle or rigatoni pasta, as their ridges cling to the sauce beautifully. My family also loves pairing it with creamy mashed potatoes—it’s like comfort food done right. For something lighter, polenta or roasted vegetables make excellent companions.
Creative Ways to Present
For a special dinner, I’ve layered the ragu with sauteed greens and dollops of ricotta to elevate the dish. Another fun presentation is spooning the ragu into puff pastry cups for a rustic appetizer that always impresses. These little touches transform this humble ragu into something truly memorable.
Make Ahead and Storage
Storing Leftovers
I store leftover ragu in airtight containers in the fridge for up to 3 days. Whenever I reheat, it tastes even better the next day because the flavors have had time to meld. Just make sure to stir and heat gently to keep the meat tender and juicy.
Freezing
This Beef Short Rib Ragu Recipe freezes beautifully. I portion it into freezer-safe containers or bags and it keeps well for up to 3 months. When I’m short on time, pulling out a batch from the freezer is a lifesaver for quick, comforting meals.
Reheating
I like to gently reheat leftovers on the stovetop over low heat, stirring frequently. Adding a splash of broth or water restores any thickness lost in the fridge. This way, the ragu stays moist and delicious without drying out.
FAQs
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Can I use other cuts of beef for this ragu?
Absolutely! While beef short ribs provide excellent flavor and tenderness, you can substitute chuck roast or brisket if preferred. Just be aware that cooking times may vary depending on the cut, so keep an eye on tenderness.
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Do I have to use fresh herbs?
Fresh herbs are ideal because they release their essential oils and flavors during the long simmer, but dried herbs can work in a pinch. Use about a third of the amount and add them earlier in the cooking process to infuse better.
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How do I know when the short ribs are done?
When the meat is so tender it easily pulls away from the bone with a fork, your short ribs are cooked perfectly. This usually takes about 3 hours of gentle simmering.
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Can I make this ragu in a slow cooker?
Yes! After browning the ribs and sautéing the veggies on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the meat is tender. Just be sure to skim excess fat afterwards.
Final Thoughts
This Beef Short Rib Ragu Recipe holds a special place on my table because it’s a delicious way to turn humble ingredients into a deeply satisfying meal that brings everyone around the table. Whether you’re cooking for a crowd or making a cozy dinner for two, this recipe is approachable, rewarding, and full of flavor. I can’t recommend giving it a try enough—once you make it, it might just become your new favorite comfort food.
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Beef Short Rib Ragu Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This rich and hearty Beef Short Rib Ragu is a slow-simmered Italian-inspired sauce featuring tender, fall-off-the-bone short ribs braised with aromatic vegetables, fresh herbs, tomato paste, and crushed tomatoes. Perfect served over pasta or creamy mashed potatoes, this comforting dish delivers deep, robust flavors developed through a slow stovetop simmer in a heavy-bottomed pot.
Ingredients
Meat
- 4 pounds (1815 g) English cut beef short ribs or 3 pounds boneless short ribs
Vegetables & Aromatics
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 8 cloves garlic, finely minced
Liquids & Tomato
- 3 tablespoons olive oil
- 6 ounces (170 g) tomato paste
- 1 cup (237 ml) dry, bold red wine
- 24 ounces (680 g) crushed tomatoes
- 3 cups (710 ml) low-sodium beef broth/stock
Herbs & Flavorings
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage leaves
- 12 sprigs fresh thyme
- 4 bay leaves
- 2 parmesan rinds
- Kosher salt and ground black pepper to season
Instructions
- Prepare and Brown the Short Ribs: Pat the short ribs dry with paper towels and season generously on all sides with kosher salt and black pepper. Heat 3 tablespoons of olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Once hot, add the ribs in batches to avoid overcrowding and brown each side for 3-4 minutes until a crust forms. Remove and set aside. If excess oil accumulates, discard all but 2 tablespoons.
- Sauté Vegetables: Reduce heat to medium and add diced carrots, onion, celery, and minced garlic to the pot. Stir well and cook for 10-15 minutes until the vegetables are tender and softened.
- Add Tomato Paste and Cook: Stir in the tomato paste to coat the vegetables evenly, cooking for 2 minutes to deepen the flavors.
- Deglaze with Red Wine: Increase the heat to medium-high and pour in the red wine slowly, scraping up the browned bits from the bottom of the pot with a wooden spoon. Cook for about 5 minutes until most of the liquid is absorbed by the vegetables.
- Add Herbs and Liquids: Tie the rosemary, sage, and thyme sprigs together with kitchen twine. Add the herb bundle, bay leaves, parmesan rinds, crushed tomatoes, and beef broth to the pot. Return the browned short ribs to the pot and stir to combine.
- Simmer the Ragu: Bring everything to a boil, then reduce the heat to low and cover. Let it simmer gently for 3 hours until the meat is tender and falling off the bone. If the liquid reduces too quickly during cooking, add additional beef broth ½ cup at a time to maintain moisture.
- Remove Herbs and Shred Meat: When the ribs are done, turn off the heat. Use tongs to remove the herb bundle, bay leaves, and parmesan rind. Transfer the short ribs to a cutting board and shred the meat using forks.
- Combine and Serve: Add the shredded meat back into the pot and stir well to incorporate. Serve the ragu over pasta, spoon it over mashed potatoes, or let cool and freeze for later use.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and optimal browning.
- Do not overcrowd the pot when browning the ribs to ensure a good crust forms.
- Adjust seasoning with kosher salt and black pepper after cooking if needed.
- Adding more liquid during simmering prevents burning and keeps the meat moist.
- Ragu can be refrigerated for up to 3 days or frozen for up to 3 months.
- Parmesan rinds add depth and umami but can be omitted for a vegetarian variation of the base sauce.
Nutrition
- Serving Size: 1/8 recipe (approximately 1 cup)
- Calories: 550
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 44 g
- Cholesterol: 145 mg
