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!

Course Main Course

Cuisine American

Keyword Beef Short Rib Ragu

Prep Time 15

Cook Time 3

Servings servings

Calories 1816kcal

Author Dana DeVolk

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