If you’re looking to fill your kitchen with irresistible aromas and then savor a meal that melts in your mouth, this Slowly Braised Short Rib Ragu Recipe is exactly what you need. It’s a sumptuous Italian-inspired feast where tender, fall-off-the-bone short ribs are slowly cooked in a rich, deeply flavored tomato and herb sauce, resulting in a luscious ragu that pairs perfectly with wide ribbons of pasta. This dish brings together robust meatiness, aromatic herbs, and hearty vegetables, making every bite a celebration of comfort while impressing anyone lucky enough to share your table.
Ingredients You’ll Need
The beauty of this Slowly Braised Short Rib Ragu Recipe lies in its simple, high-quality ingredients that come together to create something truly unforgettable. Each component plays a vital role—whether it’s adding depth, texture, or color—so gather these essentials to start your culinary adventure.
- 2.5 lbs bone-in beef short ribs: The star protein that becomes tender and flavorful after slow braising.
- Salt and black pepper to taste: Essential seasonings that highlight the natural beefy flavor.
- 2 tablespoons olive oil: For searing the ribs and sautéing the vegetables to develop a rich base.
- 1 medium yellow onion, diced: Provides sweetness and body to the sauce.
- 2 carrots, peeled and diced: Adds natural sweetness and texture.
- 2 celery stalks, diced: Contributes a subtle aromatic crunch.
- 4 cloves garlic, minced: Infuses the ragu with warm, inviting flavor.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds richness.
- 1 cup dry red wine: Adds acidity and complexity to deepen the sauce’s taste.
- 1 can (28 oz) crushed tomatoes: Forms the luscious tomato backbone of the sauce.
- 1 cup beef broth: Enriches the liquid and amplifies the meat’s essence.
- 2 sprigs fresh rosemary: Offers fragrant, pine-like notes.
- 2 sprigs fresh thyme: Brings a subtle earthiness and herbal depth.
- 2 bay leaves: Adds a layer of savory herbal aroma.
- 1/2 teaspoon red pepper flakes (optional): For a gentle hint of heat to balance the richness.
- 1 lb pappardelle or pasta of choice: Wide noodles that perfectly catch every luscious bit of ragu.
- Freshly grated Parmesan cheese: To sprinkle on top with a salty, nutty finish.
- Chopped parsley for garnish: Adds a fresh, vibrant touch to the finished plate.
How to Make Slowly Braised Short Rib Ragu Recipe
Step 1: Season and Sear the Short Ribs
Start by generously seasoning your beef short ribs with salt and black pepper. This initial seasoning is key to building rich flavor throughout the dish. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, then carefully sear the ribs on all sides until they develop a beautiful golden-brown crust, about 3 to 4 minutes per side. This Maillard reaction locks in juices and adds a deep meaty flavor that’s essential for an unforgettable ragu. Remove the seared ribs and set them aside for now.
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion, carrots, and celery. These vegetables form the classic soffritto, the flavor foundation for many Italian dishes. Cook them gently for 5 to 7 minutes until they soften and begin to sweeten. Then stir in the minced garlic and tomato paste, letting the tomato paste cook for 1 to 2 minutes. This step intensifies the tomato flavor and prevents the paste from tasting raw, creating a wonderfully savory base for the sauce.
Step 3: Deglaze with Red Wine
Pour in the dry red wine to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom—those bits carry incredible flavor. Let the wine simmer for 2 to 3 minutes to reduce slightly, which concentrates its complex, fruity notes and ensures no harsh alcohol taste remains.
Step 4: Build the Sauce and Braise
Next, stir in the crushed tomatoes and beef broth, followed by fresh rosemary, thyme, bay leaves, and red pepper flakes if you’re using them. Nestle the seared short ribs back into the pot, making sure they’re mostly submerged in the sauce. Bring the mixture gently to a simmer. Then reduce the heat to low, cover, and let it braise slowly for 3 to 3.5 hours. This slow cooking transforms the ribs into tender morsels that fall off the bone effortlessly and infuses the sauce with deep, meaty richness.
Step 5: Shred the Meat and Thicken the Sauce
Once the ribs are tender, remove them from the pot. Carefully shred the meat, discarding bones and excess fat. Return the shredded beef to the sauce and simmer uncovered for another 15 to 20 minutes to thicken. This final step allows the flavors to marry perfectly, ensuring each forkful of ragu is thick, hearty, and luscious.
Step 6: Cook and Combine with Pasta
While the sauce is thickening, cook your pasta according to the package instructions until al dente. Drain and toss the pasta with the ragu, making sure every strand is lovingly coated in that rich, slow-braised goodness.
How to Serve Slowly Braised Short Rib Ragu Recipe
Garnishes
Finishing touches elevate this dish from comforting to extraordinary. Sprinkle freshly grated Parmesan cheese generously on top for a subtle salty kick that complements the beefiness of the ragu. Add a scattering of chopped parsley—it adds a burst of freshness and a lovely pop of green color that awakens the dish visually and flavor-wise.
Side Dishes
This ragu stands proudly on its own, but pairing it with a crisp green salad lightly dressed with lemon vinaigrette offers a refreshing contrast. Garlic bread or a crusty loaf is ideal for mopping up any extra sauce—because you’ll absolutely want to savor every last spoonful.
Creative Ways to Present
For a rustic touch, serve the ragu in shallow bowls to showcase the ribbons of pasta mingled with generous heaps of meat sauce. Alternatively, layer the ragu over creamy polenta for a delightful variation. Garnish with microgreens for a modern twist that impresses at dinner parties or a cozy night in.
Make Ahead and Storage
Storing Leftovers
This Slowly Braised Short Rib Ragu Recipe actually benefits from sitting overnight in the fridge as the flavors meld and deepen. Store leftovers in an airtight container for up to 4 days to enjoy a quick, satisfying meal anytime within the week.
Freezing
If you want to savor the ragu later, freezing is a fantastic option. Portion the sauce and shredded meat into freezer-safe containers or bags and freeze for up to 3 months. Just make sure it’s cooled completely before storing to preserve the best flavor and texture.
Reheating
When you’re ready to eat, gently reheat the ragu on the stove over low heat. Stir occasionally and add a splash of beef broth or water if it seems too thick. This will revive its luscious consistency without drying out the meat. Pair it again with freshly cooked pasta for a meal that tastes just as good as the first time.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs work well and can make shredding the meat a bit easier. The bones add extra depth of flavor to the braise, but you won’t sacrifice much by using boneless. Just be sure to adjust the cooking time slightly if needed.
What kind of pasta pairs best with this ragu?
Pappardelle is an excellent choice because its wide, flat ribbons hold up well to the hearty ragu sauce. However, other wide noodles like tagliatelle or even rigatoni also work beautifully to carry that delicious meat sauce.
Can I make the ragu in a slow cooker?
Yes! After searing the short ribs and sautéing the vegetables stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours. This method also yields tender meat and rich sauce, perfect for busy days.
Is it possible to make this recipe gluten-free?
Definitely. Simply choose gluten-free pasta varieties or serve the ragu over polenta or gluten-free grains. The ragu itself is naturally gluten-free since it doesn’t contain flour or other gluten ingredients.
How spicy is the ragu with red pepper flakes?
The red pepper flakes add just a subtle warmth that enhances the overall flavor without overpowering the dish. If you prefer no heat, you can easily omit them and still enjoy the rich, savory profile of the ragu.
Final Thoughts
Give this Slowly Braised Short Rib Ragu Recipe a try and you’ll discover a dish that’s truly worth the wait—slow cooking transforms simple ingredients into a luxurious meal that feels like a warm embrace on a plate. Whether it’s a family dinner or a special gathering, this ragu will bring everyone to the table with eager appetites and happy hearts.
Print
Slowly Braised Short Rib Ragu Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
This Slowly Braised Short Rib Ragu is a rich and hearty Italian main course featuring tender, fall-off-the-bone beef short ribs simmered in a flavorful tomato and herb sauce. Served over pappardelle pasta and garnished with Parmesan and fresh parsley, this comforting dish is perfect for a special family dinner or any occasion that calls for slow-cooked, robust flavors.
Ingredients
Meat and Seasoning
- 2.5 lbs bone-in beef short ribs
- Salt and black pepper to taste
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Tomatoes
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
Herbs & Spices
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon red pepper flakes (optional)
To Serve
- 1 lb pappardelle or pasta of choice
- Freshly grated Parmesan cheese
- Chopped parsley
Instructions
- Season and Sear: Season the short ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove from pot and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Stir in minced garlic and tomato paste and cook for an additional 1–2 minutes to enhance flavors.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine simmer and reduce for 2–3 minutes to concentrate its flavor.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, beef broth, rosemary, thyme, bay leaves, and red pepper flakes if using. Return the seared short ribs to the pot, nestling them into the sauce to ensure they are mostly submerged.
- Braise the Ribs: Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover and cook for 3 to 3.5 hours until the short ribs become fall-off-the-bone tender.
- Shred Meat and Thicken Sauce: Remove short ribs from the pot. Discard bones and excess fat, then shred the meat. Return shredded meat to the sauce and simmer uncovered for 15–20 minutes to thicken the ragu.
- Cook Pasta: While the ragu thickens, cook pappardelle or pasta of choice according to package directions. Drain and keep warm.
- Serve: Plate the cooked pasta and spoon the rich short rib ragu generously over it. Garnish with freshly grated Parmesan cheese and chopped parsley for a beautiful presentation and added flavor.
Notes
- This ragu tastes even better the next day — refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Boneless short ribs can be used as a substitute if preferred.
- Using crushed San Marzano tomatoes can add a richer depth of flavor.
