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Short Rib Ragu is the kind of slow-simmered, fall-apart-tender beef sauce that makes a Sunday dinner feel like a special occasion. Seared short ribs braise low and slow in a rich tomato and red wine sauce until they shred into the silkiest ragu, perfect over pasta or creamy polenta. If you love a cozy pasta night, it is right up there with our Tuscan chicken pasta.
A handful of vegetables, a splash of red wine, and a long, gentle simmer turn humble short ribs into a restaurant-worthy ragu that clings to every noodle.
Short Rib Ragu Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 3 hours
- ⏳ Total Time: 3 hours 15 minutes
- 🍽️ Serving: 2 servings
- ⚡ Calories: 1816kcal
- 🌶️ Flavor Profile: Rich, savory braised beef in a red wine and tomato sauce
- ✋ Difficulty: Easy but slow, a comforting braise like our chicken stroganoff
Quick Answer
To make short rib ragu, season and sear beef short ribs until browned, then set aside. Saute onion, carrot, and garlic, stir in tomato paste, and deglaze with red wine. Add crushed tomatoes, beef broth, and fresh herbs, return the short ribs, and simmer covered on low for 2 to 2.5 hours until the meat is fall-apart tender. Shred the beef, stir it back into the sauce, and toss with pasta.
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Why This Recipe Works
Click to see the technique science
- Searing builds deep flavor. Browning the short ribs first creates a savory, caramelized base that makes the whole ragu taste richer.
- Low and slow braising. A long, gentle simmer breaks down the tough short rib fibers until the meat shreds effortlessly.
- Red wine adds depth. Deglazing with red wine lifts the browned bits and adds a complex, savory richness to the sauce.
- A classic soffritto. Onion, carrot, and garlic cooked down form the aromatic Italian base that flavors the sauce.
- Fresh herbs finish it. Thyme and rosemary simmer into the sauce, infusing it with cozy, woodsy aroma.
- The sauce clings to pasta. Shredding the beef back into the reduced sauce makes a thick, hearty ragu that coats every noodle.
Why You’ll Love This Recipe
- It turns affordable short ribs into a luxurious, restaurant-worthy pasta sauce.
- It is the ultimate cozy comfort meal, perfect for a slow Sunday like our Tuscan chicken pasta.
- The fall-apart tender beef in a rich red wine tomato sauce is pure comfort over pasta or polenta.
Key Ingredients
Here is what you need for short rib ragu. See the recipe card below for exact amounts.
- Beef short ribs: Boneless short ribs braise into rich, fall-apart tender meat. Bone-in works too for even more flavor.
- Crushed tomatoes: The base of the sauce, simmering down into a thick, savory ragu.
- Red wine: Deglazes the pot and adds deep, complex flavor. Use a dry red you would drink.
- Soffritto vegetables: Onion, carrot, and garlic build the classic aromatic Italian flavor base.
- Fresh herbs: Thyme and rosemary infuse the sauce with woodsy aroma, like the herbs in our roast chicken.
See recipe card for exact quantities.
Variations and Substitutions
This short rib ragu is easy to adapt. Here are a few ideas.
- Make it in the slow cooker: Sear and saute first, then braise everything on low for 7 to 8 hours.
- Use the Instant Pot: Pressure cook the braise for about 45 minutes for faster fall-apart beef.
- Skip the wine: Use extra beef broth with a splash of balsamic vinegar instead.
- Add pancetta: Render diced pancetta at the start for extra savory depth.
- Serve it differently: Spoon the ragu over polenta, mashed potatoes, or gnocchi.
How to Make Short Rib Ragu
- Season the short ribs with salt and pepper, then sear them in olive oil over medium-high heat until browned on all sides. Remove and set aside.
- Lower the heat, add the onion, carrot, and garlic, and saute until softened. Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine to deglaze, scraping up the browned bits. Add the crushed tomatoes, beef broth, thyme, and rosemary, and simmer briefly.
- Return the short ribs and any juices to the pot, making sure they are submerged in the sauce.
- Cover and simmer on low for 2 to 2.5 hours, stirring occasionally, until the meat is fall-apart tender.
- Shred the short ribs with two forks, discard the herb stems, and stir the meat back into the sauce. Simmer 10 minutes to thicken, then toss with cooked pasta.
Recipe Tips & Tricks
- Do not rush the sear. A deep brown crust on the short ribs is where a lot of the flavor comes from.
- Keep the simmer gentle. A low, slow braise makes the meat tender. A hard boil makes it tough.
- Use a heavy pot. A Dutch oven holds heat evenly for the best braise.
- Skim the fat. Spoon off excess fat from the surface before serving for a cleaner sauce.
- Make it ahead. Ragu tastes even better the next day once the flavors meld.
- Save some pasta water. A splash helps the sauce cling to the noodles, like in our Tuscan chicken pasta.
Serving Ideas and Suggestions
Short rib ragu is best tossed with a sturdy pasta like rigatoni, pappardelle, or tagliatelle that can hold the rich, meaty sauce. Finish with grated Parmesan and fresh herbs.
It is also wonderful spooned over creamy polenta, mashed potatoes, or gnocchi. Serve it with crusty bread and a simple salad for a cozy dinner, much like our chicken stroganoff.
Leftovers keep beautifully and taste even better the next day. For another comforting main, try our roast chicken next.
Short Rib Ragu FAQs
Short rib ragu is an Italian-style meat sauce made by slowly braising beef short ribs in a tomato and red wine sauce until the meat is fall-apart tender. The beef is then shredded and stirred back into the rich sauce, which is traditionally served over pasta or polenta.
Beef short ribs are ideal because their marbling and connective tissue break down during the long braise into rich, tender, shreddable meat. Boneless or bone-in both work. Chuck roast is a good substitute if short ribs are not available, since it also becomes tender with slow cooking.
Yes. The red wine adds depth, but you can leave it out and use extra beef broth instead. A splash of balsamic vinegar or a little Worcestershire sauce can add some of the complexity the wine would have provided.
Sturdy pasta shapes hold this hearty sauce best. Rigatoni, pappardelle, tagliatelle, and fettuccine are all great choices because their wide or ridged surfaces catch the meaty ragu. The ragu is also delicious over polenta or gnocchi.
Store leftover ragu in an airtight container in the refrigerator for up to 4 days. It freezes well for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it has thickened too much. The flavor deepens after a day in the fridge.
Absolutely. Ragu is a perfect make-ahead dish because the flavors improve overnight. Make the sauce a day or two in advance, refrigerate it, and reheat gently before tossing with freshly cooked pasta. This also makes it easy to skim off any solidified fat.
Craving more cozy pasta? Try our Tuscan chicken pasta next.
Our fresh pesto is a quick way to dress up pasta, bread, and roasted vegetables.
For a lighter, faster pasta, try our fresh pesto pasta.
This rich short rib ragu is incredible over a bowl of homemade potato gnocchi.
For another comforting bowl, make our Tuscan chicken pasta.
Short Rib Ragu
Ingredients
- 1 lb 450 g boneless beef short ribs, cut into large chunks
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 small carrot diced
- 1 celery stalk diced
- 1 tsp tomato paste
- ½ cup 120 ml red wine (optional)
- 1 can 14 oz/400 g crushed tomatoes
- ½ cup 120 ml beef broth
- Fresh Thyme
- Fresh Rosemary
Instructions
- Sear the Short Ribs:1 lb 450 g boneless beef short ribs, cut into large chunks
- ◦ Season the short ribs with salt and pepper.Salt and freshly ground black 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.1 tbsp olive oil
- Build the Flavor Base:
- ◦ Lower the heat to medium and add the onions, carrots, and garlic. Sauté for 5-7 minutes until softened.1 small onion, 2 garlic cloves, 1 small carrot, 1 celery stalk
- ◦ Then add the tomato paste and cook for another 2 minutes.1 tsp tomato paste
- 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.½ cup 120 ml red wine (optional), 1 can, ½ cup 120 ml beef broth, Fresh Thyme, Fresh Rosemary
- 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.
- 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.
- Serve:
- ◦ Toss the ragu with cooked pasta, or serve over polenta. Garnish with fresh basil or parsley
Notes
- Brown in batches so the meat sears instead of steams.
- Use a wooden spoon to scrape those tasty bits from the bottom of the pot after adding wine.
- Let the sauce rest 10 minutes before serving—this thickens it naturally.
- Save some salted pasta water; a splash helps the ragù cling to noodles.
- Finish with grated parmigiano reggiano for a salty punch.
- For special occasions, pair the dish with a glass of cabernet sauvignon—it matches the depth of flavors in the ragù.
Nutrition
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Incredible recipe – we had so much fun making it!