Beef Short Rib Ragu Recipe

Few dishes feel cozier than a pot of Beef Short Rib Ragu bubbling away on the stove.

This rich Italian meat sauce (it’s called ragu alla in some cookbooks) turns boneless beef short ribs, crushed tomatoes, and fresh herbs into the ultimate comfort food!

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The magic of this Beef Short Rib Ragu is in slow cooking.

I mean, isn’t slow cooking ALWAYS magical?

First you sear thick pieces of beef until golden brown, then you braise them in a red wine and tomato sauce until they’re fork tender.

While the meat simmers, all those little brown bits stuck to the bottom of the pan melt into the sauce, adding layers of flavor you can’t get any other way.

I love making this recipe on a chilly weekend.

I can’t tell you how great the house smells while it’s cooking. It perfumes the whole kitchen with the smell of garlic, thyme, and a deep red wine sauce.

When dinnertime rolls around, I shred the beef, stir it back into the sauce, and spoon the ragù over wide pappardelle pasta.

The ribbons catch every drop of that rich tomato goodness.

Sprinkle on a shower of parmesan cheese or sharp pecorino romano, and you’ve got a meal worthy of a dinner party yet simple enough for a lazy Sunday.

If you’re like me, and the slow cooker is your favorite kitchen tool, you’ve gotta try this recipe.

Whether you’re using a heavy-bottomed pot, a Dutch oven, or even an Instant Pot, this Beef Short Rib Ragu delivers best results every time!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE BEEF SHORT RIB RAGU:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF SHORT RIBS SHOULD I USE?
• WHAT TO SERVE THIS WITH?
• CAN THIS BE MADE IN THE INSTANT POT?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Beef Short Rib Ragu Recipe

1. Browning builds flavor
   Searing the ribs on medium‑high heat creates browned bits that form a rich base of flavor once deglazed with wine.
2. Low and slow breaks down connective tissue
   Simmering at low heat for hours lets collagen in the ribs melt, turning tough meat fork‑tender and yielding a silky, rich sauce.
3. Simple pantry staples
   Onion, carrot, celery, tomato paste, crushed tomatoes, and beef broth are easy to find at any grocery store.

• Boneless beef short ribs
• Salt and black pepper
• Olive oil
• Onion
• Garlic cloves
• Carrot
• Celery stalk
• Tomato paste
• Red wine
• Crushed tomatoes
• Beef broth
• Fresh thyme
• Fresh rosemary

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1. Sear the Short Ribs: 

◦ Season the short ribs with salt and pepper. 

◦ Heat olive oil in a medium pot over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove from the pot and set aside. 

2. Build the Flavor Base: 

◦ Lower the heat to medium and add the onions, carrots, and garlic. Sauté for 5-7 minutes until softened. 

◦ Then add the tomato paste and cook for another 2 minutes. 

3. Deglaze and Simmer: 

◦ Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add crushed tomatoes, beef broth, thyme and rosemary. Stir to combine and simmer for 3-5 minutes. 

4. Cook Low and Slow: 

◦ Return the short ribs (and any juices) to the pot, ensuring they’re submerged in the sauce.

◦ Reduce the heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally. The meat should be fall-apart tender. 

5. Shred and Serve: 

◦ Remove the short ribs from the pot and shred them with two forks. Discard thyme and rosemary. 

◦ Return the shredded meat to the sauce and stir to combine. Simmer uncovered for 10 minutes to thicken slightly. 

6. Serve: 

◦ Toss the ragu with cooked pasta, or serve over polenta. Garnish with fresh basil or parsley. 

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WHAT KIND OF SHORT RIBS SHOULD I USE?

Look for boneless beef short ribs with a good mix of meat and fat.

If you see a thick layer of fat, trim the excess fat with a knife and pat dry with paper towels so the meat browns nicely.

WHAT TO SERVE THIS WITH?

Any flat noodle—tagliatelle, fettuccine, or fresh pasta dough—works.

I’ve been known to make my own pasta on occasion, and that’s probably my favorite.

Then again, you can really decide how you want to serve this.

It’s also delicious over creamy polenta or piled on toasted crusty bread.

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CAN THIS BE MADE IN THE INSTANT POT?

Yes! Use Sauté to brown the ribs, then add everything else, seal, and cook on high pressure for 45 minutes.

Let the pressure release naturally for 15 minutes before shredding.

Boom! The instant pot does wonders to speed things up.

CAN THIS BE MADE AHEAD?

Absolutely. The flavors deepen the next day. Cool the ragù, store it in an airtight container, and refrigerate up to four days.

It reheats beautifully with a splash of water or pasta water to loosen.

ANY ADDITIONS?

Keep in mind that changing this too much may turn it into a different dish entirely.

Then again, it’s your dish now!

• One or two bay leaves during the simmer
• A parmesan rind for nutty depth
• Dice of smoked pancetta with the veggies
• A pinch of crushed red chili flakes for gentle heat
• White wine instead of red for a lighter sauce
• Handful of sautéed mushrooms added at the end
• Finely chopped fresh parsley on top for color
• A squeeze of lemon juice to brighten before serving
• Drizzle of balsamic vinegar for sweet tang
• Extra olive oil swirl right before plating

ANY SUBSTITUTIONS?

​Yep! Feel free to change things up if you need to. 

• Use chuck roast cubes if short ribs aren’t available
• Swap beef stock for broth if you have it on hand
• Replace wine with extra broth and a teaspoon of Worcestershire
• Try dried thyme/rosemary (½ teaspoon each) for fresh herbs
• Cook in a slow cooker on Low 7–8 hours instead of stove top
• Gluten‑free pasta for anyone avoiding wheat

ROOM TEMPERATURE: Keep the pot out for no more than two hours, then refrigerate.

REFRIGERATOR: Store ragù in an airtight container up to 4 days. Skim cold fat on top if you like.

FREEZER: Ladle sauce into a freezer‑safe container and freeze up to 3 months.

Thaw overnight in the fridge and reheat over medium heat.

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Beef Short Rib Ragu is the perfect dish when you want a cozy bowl of pasta bursting with rich flavor.

I feel like I’m living the high life when I make this stuff. Try it and you’ll see what I mean!

Learn more about the author, Dana DeVolk, on our ABOUT ME page!