Tender, slow-cooked short rib ragù is the ultimate comfort food. Rich, flavorful, and melt-in-your-mouth tender, this ragù is perfect over hearty pasta, creamy polenta, or even mashed potatoes. While the recipe takes about three hours from start to finish, most of that is hands-off cooking, making it perfect for a relaxed weekend meal.
If you love this, try my other flavour-packed recipes: Beer-Braised Short Ribs, Beef Bolognese, Pasta alla Genovese, Pasta alla Zozzona, or Marinated Za’atar Chicken Thighs.
Why You’ll Love This Recipe
- Hearty and comforting: The rich flavor of the short ribs, red wine, and herbs makes this ragù a showstopper.
- Minimal active time: Only about 20 minutes of prep work—most of the cooking is done slowly and gently.
- Great leftovers: The ragù develops even more flavor the next day and can be repurposed in many ways.
- Vegetable-packed: With two cups of finely diced onions, celery, and carrots, this dish sneaks in some extra nutrition.
Ingredients
- 2 lbs beef short ribs, de-boned and cut into 2″ cubes (bone-in ribs or stewing beef cubes work too)
- 2 tbsp light olive oil (or vegetable/avocado oil)
- Kosher salt
- 1 cup white onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 cup broth (beef or chicken)
- 1 ¾ cups crushed tomatoes (14 oz can)
- Herb bundle: rosemary, thyme, parsley stems
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
- Freshly cracked black pepper, to taste
- 1 lb pasta (tagliatelle, pappardelle, or other thick pasta)
- Chopped parsley and grated Parmigiano Reggiano, for garnish
Instructions
- Season and sear the ribs: Rub short ribs with kosher salt on all sides. In a large braiser or Dutch oven over medium-high heat, add olive oil. Sear the ribs on all sides in batches if necessary. Transfer to a plate. Leave no more than 2 tablespoons of fat in the pot.
- Cook the vegetables: Add onion, celery, carrot, and garlic to the same pot. Sauté 3–4 minutes until softened.
- Add tomato paste: Stir in tomato paste, 1 tsp salt, and ½ tsp black pepper. Cook 2–3 minutes to enhance the flavor.
- Deglaze with wine: Pour in red wine, scraping up browned bits from the bottom of the pot.
- Add ribs and tomatoes: Return the seared ribs to the pot. Add broth, crushed tomatoes, herb bundle, and bay leaves.
- Simmer: Bring to a low simmer, cover, and leave the lid slightly ajar. Cook 2–2 ½ hours, checking occasionally and adding a splash of broth or water if it gets too thick.
- Shred the meat: Remove herbs and bay leaves. If using boneless ribs, shred meat in the pot with tongs or forks. If bone-in, remove bones before shredding.
- Adjust seasoning: Add vinegar and taste for salt and pepper. Continue simmering 15–30 minutes if the sauce is too thin.
- Serve: Cook pasta according to package instructions. Serve ragù over pasta, garnished with grated Parmigiano Reggiano and chopped parsley.
Serving Suggestions
- Traditional: Thick pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli work best.
- Creative: Serve over creamy polenta, mashed potatoes, roasted vegetables, or even as a topping for hummus or flatbread.
- Pair with a fresh side salad like Burrata Caprese for a balanced meal.
Expert Tips
- Oven option: Use a 325°F oven for the same slow-cooked results.
- Don’t crowd the ribs: Searing in batches ensures a rich, browned flavor.
- Prep ahead: Dice vegetables in advance to make cooking stress-free.
- Flavor next day: Ragù tastes even better after resting overnight.
Short Rib Ragù – Tender, Slow-Cooked Comfort Food
4
servings30
minutes3
hours
Tender, flavorful, and slow-cooked, this short rib ragù is a comforting classic that’s perfect served over hearty pasta, creamy polenta, or even mashed potatoes. While the recipe takes about three hours from start to finish, most of that is hands-off cooking, making it easy to enjoy without spending all day in the kitchen.
Ingredients
2 lbs beef short ribs – deboned and cut into 2″ (5cm) cubes (bone-in also works)
2 tbsp light olive oil (or vegetable/avocado oil)
Kosher salt, to taste
1 cup white onion, finely diced
½ cup celery, finely diced
½ cup carrot, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine
1 cup broth (beef or chicken)
1 ¾ cup crushed tomatoes (14 oz can)
Herb bundle – rosemary, thyme, parsley stems
2 bay leaves
2 tbsp sherry or red wine vinegar
Freshly cracked black pepper, to taste
1 lb pasta – tagliatelle or pappardelle
Chopped parsley and freshly grated Parmigiano Reggiano, for garnish
Directions
- Season and sear the ribs: Season short ribs with kosher salt. In a large Dutch oven or braiser over medium-high heat, heat 2 tbsp olive oil. Add the ribs in batches (do not crowd) and sear on all sides until browned. Transfer to a plate. Remove excess grease, leaving about 2 tbsp in the pot.
- Cook the vegetables: In the same pot, sauté onion, celery, carrot, and garlic for 3–4 minutes until softened.
- Add tomato paste: Stir in tomato paste, 1 tsp kosher salt, and ½ tsp black pepper. Cook for another 2–3 minutes to deepen the flavor.
- Deglaze: Pour in the red wine, scraping up all browned bits from the bottom of the pot.
- Add ribs and liquids: Return the seared ribs to the pot. Add broth and crushed tomatoes.
- Add herbs and simmer: Tie your herb bundle together, add it along with bay leaves. Bring to a low simmer, cover with the lid slightly ajar, and cook for 2–2 ½ hours, stirring occasionally. If the sauce thickens too much, add a splash of broth or water.
- Shred the meat: Ribs are ready when fork-tender. Remove the herb bundle and bay leaves. Shred the ribs in the pot using tongs or forks, discarding any bones or cartilage if necessary.
- Adjust seasoning: Stir in vinegar and taste. If the sauce is too thin, simmer another 15–30 minutes until desired consistency is reached.
- Serve: Toss the ragù with cooked pasta or spoon over polenta. Garnish with chopped parsley and freshly grated Parmigiano Reggiano.
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