Short Rib Ragu Recipe: There’s something magical about a pot of short rib ragu simmering on the stove. It fills the house with a rich, mouthwatering aroma that instantly makes you feel cozy.
This isn’t just any pasta sauce—it’s a deeply flavorful, slow-cooked dish that turns humble ingredients into something unforgettable.
Whether you’re serving it for Sunday dinner or impressing guests at a gathering, this recipe is one that delivers every single time.
Why You’ll Love This Short Rib Ragu
If you’ve never tried short rib ragu, prepare to fall in love. The richness of the beef, the depth from the wine and tomatoes, and the melt-in-your-mouth texture all come together to create a dish that’s hearty, soul-warming, and downright luxurious. The best part? It gets even better the next day. That makes it perfect for meal prep, special occasions, or when you just want a restaurant-quality dinner at home.
Here’s why it stands out:
- Rich and meaty: The short ribs break down slowly to create an ultra-flavorful sauce.
- Deeply layered flavor: Thanks to red wine, aromatic herbs, and slow cooking.
- Perfect for pasta: Clings beautifully to pappardelle, rigatoni, or even creamy polenta.
- Easy to freeze and reheat: Great for leftovers or batch cooking.
What is Short Rib Ragu?
Short rib ragu is a slow-cooked Italian-inspired meat sauce made with bone-in beef short ribs, tomatoes, red wine, and aromatic vegetables. Unlike a quick bolognese, ragu relies on time and patience to coax out maximum flavor from simple ingredients. It’s a dish with roots in rustic Italian cooking—unfussy yet full of depth.
While many ragù recipes use ground meat, this one uses braised short ribs, which add a richer, meatier flavor and texture. The meat is seared, then slowly simmered until it falls off the bone and can be shredded into the sauce. The end result is a silky, bold sauce that pairs beautifully with wide noodles or polenta.
List of Ingredients You’ll Need
For the Short Ribs:
- 3 to 4 pounds bone-in beef short ribs
- Salt and freshly cracked black pepper – for seasoning
- 2 tablespoons olive oil – for searing
For the Ragu Sauce:
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine – like Cabernet Sauvignon or Chianti
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme (or ½ tsp dried thyme)
- ½ cup beef broth or water
- Salt and pepper, to taste
Optional Add-ins & Substitutes:
- Crushed red pepper flakes – for a little heat
- Mushrooms – sautéed with the veggies for earthiness
- Parmesan rind – simmer with the sauce for added umami
- Balsamic vinegar – a splash at the end for brightness
- Heavy cream or butter – swirl in at the end for richness
Kitchen Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Sharp chef’s knife
- Wooden spoon or spatula
- Tongs for flipping the short ribs
- Ladle
- Fine mesh strainer (optional, for skimming fat)
- Pasta pot (if serving with pasta)
Tips Before You Start Cooking
- Use bone-in short ribs for deeper flavor.
- Brown the meat well. That crust adds incredible richness.
- Don’t rush the cook time. Low and slow is the key here.
- Deglaze with wine. It adds complexity—don’t skip it.
- Remove the ribs before shredding. It’s easier and cleaner.
- Skim the fat. This ragu can get greasy if you don’t.
- Make it ahead! The flavor improves overnight.
Step-by-Step Guide to Making Short Rib Ragu
Step 1: Prepping the Short Ribs
Pat the short ribs dry with paper towels and season all sides generously with salt and pepper. This helps them brown beautifully.
Step 2: Browning the Short Ribs
Heat oil in a heavy pot or Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned. Remove and set aside—this step adds big flavor.
Step 3: Building the Flavor Base
In the same pot, sauté onions, carrots, celery, and garlic until softened and fragrant. Add a pinch of salt to draw out moisture and sweetness.
Step 4: Deglazing the Pan
Pour in red wine or broth and scrape up browned bits from the bottom—those caramelized bits are pure flavor.
Step 5: Adding Tomatoes and Herbs
Stir in crushed tomatoes or tomato puree along with bay leaves, thyme, rosemary, or oregano. Nestle the browned ribs back into the sauce.
Step 6: Slow Cooking to Tender Perfection
Cover and cook low and slow—either simmer on the stovetop, bake in the oven, or use a slow cooker—until the meat is fork-tender, about 2.5–3 hours.
Step 7: Shredding the Ribs
Remove ribs and discard bones and excess fat. Shred the meat with forks. Skim fat from the sauce if needed.
Step 8: Simmering to Thicken the Ragu
Return shredded meat to the pot and simmer uncovered until the sauce thickens and becomes rich and glossy. Taste and adjust seasoning.
Serve over pasta, polenta, or mashed potatoes with fresh herbs and grated cheese if you like.
What to Serve With Short Rib Ragu
Best Pasta Pairings
Short rib ragu is bold and hearty, so it deserves pasta that can hold its own. Here are some perfect pairings:
- Pappardelle – Wide, ribbon-like noodles that cling to every bit of sauce.
- Tagliatelle – A thinner option, still wide enough to handle the richness.
- Rigatoni – Tube-shaped pasta great for capturing the sauce.
- Gnocchi – Pillowy and perfect with meaty sauces.
- Polenta – Creamy polenta adds a comforting twist if you want to skip pasta.
Other Side Dish Ideas
- Garlic bread or crusty sourdough – for soaking up extra sauce.
- Simple green salad with lemon vinaigrette – balances the richness.
- Steamed broccoli or sautéed spinach – adds freshness and color.
- Roasted root vegetables – earthy and hearty.
Storage & Reheating Tips
Short rib ragu tastes even better the next day. Here’s how to store it:
- Fridge: Store in an airtight container for up to 4–5 days.
- Reheat on the stove over medium-low heat, adding a splash of water or broth to loosen it if needed.
- Microwave: Heat in short intervals, stirring between each round.
Let the ragu cool completely before storing. The fat will rise and solidify in the fridge—simply scrape it off before reheating for a lighter dish.
Freezing Instructions
This dish freezes beautifully. It’s a great candidate for batch cooking. Here’s how to freeze it properly:
- Allow the ragu to cool completely.
- Portion into airtight containers or freezer bags.
- Label and date, then freeze for up to 3 months.
To reheat, let it thaw in the fridge overnight, then warm gently on the stove. Add a splash of broth if needed to loosen the texture.
Make-Ahead Tips
Want to prep this in advance? Smart move.
- Day Before: Make the ragu and store in the fridge overnight.
- Day Of: Reheat and serve. The flavors deepen as it sits.
- Big Batch: Double the recipe and freeze half.
You can also make the pasta fresh when serving or prep your sides a few hours ahead.
How to Make It in the Instant Pot or Slow Cooker
Instant Pot Version
- Use the sauté function to brown the ribs and veggies.
- Deglaze with wine and add all remaining ingredients.
- Pressure cook on high for 50 minutes, then natural release.
- Remove ribs, shred, return to pot, and simmer to thicken.
Slow Cooker Version
- Brown the meat and veggies in a skillet first.
- Transfer everything to the slow cooker.
- Cook on low for 8 hours or high for 4–5 hours.
- Shred the ribs, return to sauce, and simmer uncovered for 30 mins.
Common Mistakes to Avoid
- Skipping the sear: Browning the ribs is crucial for flavor.
- Not reducing the wine: You want to cook off the alcohol, not drink it.
- Using lean cuts: This recipe needs fatty, marbled meat—don’t sub chuck roast or lean beef.
- Rushing the cook: Low and slow always wins here.
- Under-seasoning: Taste as you go and adjust salt levels throughout.
- Not skimming fat: Leaving it in can make the sauce greasy.
Avoid these, and your ragu will be restaurant-level good.
Variations of Short Rib Ragu
Feeling creative? Try these twists on the classic:
- Spicy Ragu: Add chili flakes or Calabrian chili paste for heat.
- Mushroom Ragu: Mix in sautéed mushrooms for earthy flavor.
- White Wine Version: Swap red wine for white for a lighter taste.
- Parmesan Finish: Stir in a Parmesan rind while it simmers.
- Herb-Infused: Add sage, basil, or fennel seeds to change up the flavor profile.
- Creamy Ragu: Add a splash of cream or mascarpone at the end.
FAQs about Short Rib Ragu Recipe
1. Can I use boneless short ribs for this recipe?
Yes, but bone-in short ribs offer more flavor. If using boneless, reduce the cooking time slightly and watch the sauce closely.
2. Can I make short rib ragu without wine?
Absolutely. Use extra beef broth and a splash of balsamic vinegar for depth.
3. What’s the best pasta for short rib ragu?
Pappardelle is the classic pick, but rigatoni, tagliatelle, or even gnocchi work beautifully.
4. How long can I store leftovers?
Up to 5 days in the fridge or 3 months in the freezer.
5. Can I serve this for a dinner party?
Definitely. It’s a great make-ahead dish that only gets better over time. Serve with wine and garlic bread, and your guests will be blown away.
Conclusion
Short rib ragu isn’t just a recipe—it’s an experience. It’s about slowing down, enjoying the process, and savoring a deeply satisfying meal that feels both rustic and luxurious. Whether you serve it over pasta, polenta, or tuck it into lasagna, it’s guaranteed to impress. And best of all? You don’t need a fancy restaurant to enjoy it—you just need a little time, love, and this step-by-step guide. So pour yourself a glass of red wine and get cooking!
