Name: Ultimate Hearty Beef Short Rib Ragu Recipe You’ll Love
Prep time: 30 min
Cook time: PT-488094H51M57S
Total time: 3 h
Cuisine: Italian
Ingredients: 2 lbs beef short ribs, de-boned and cut into 2-inch cubes; 2 tbsp light olive oil; Kosher salt, to taste; Fresh cracked black pepper, 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 beef or chicken broth; 1 ¾ cups (14 oz can) crushed tomatoes; Herb bundle: rosemary, thyme, and parsley stems tied together; 2 bay leaves; 2 tbsp sherry or red wine vinegar; 1 lb pasta (tagliatelle or pappardelle); Chopped parsley, for garnish; Grated Parmigiano Reggiano, for garnish

Ultimate Hearty Beef Short Rib Ragu Recipe You’ll Love

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Why You’ll Love This Recipe

This Ultimate Hearty Beef Short Rib Ragu is the definition of comfort food. Fall-apart tender short ribs are simmered in a rich, savory tomato and red wine sauce, creating a dish that’s perfect for special occasions or cozy weeknight dinners. Served over silky pasta, this dish is packed with flavor and sure to satisfy. With minimal effort and a few hours of slow cooking, you’ll be rewarded with a deep, flavorful ragu that will make everyone at the table rave.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs beef short ribs, de-boned and cut into 2-inch cubes
2 tbsp light olive oil
Kosher salt, to taste
Fresh cracked black pepper, 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 beef or chicken broth
1 ¾ cups (14 oz can) crushed tomatoes
Herb bundle: rosemary, thyme, and parsley stems tied together
2 bay leaves
2 tbsp sherry or red wine vinegar
1 lb pasta (tagliatelle or pappardelle)
Chopped parsley, for garnish
Grated Parmigiano Reggiano, for garnish

Directions

Sear the Short Ribs: Season the beef short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs in batches for 2-3 minutes per side until they are golden brown. Transfer the ribs to a plate and set aside.
Cook the Aromatics: Reduce the heat to medium. In the same pot, sauté the diced onion, celery, carrot, and garlic for 3-4 minutes until softened and fragrant.
Build the Sauce: Stir in the tomato paste, and season with salt and pepper. Cook for 2-3 minutes until the tomato paste deepens in color.
Simmer the Ragu: Return the seared beef short ribs to the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a simmer, then cover the pot slightly ajar. Let it cook for 2–2½ hours, stirring occasionally, until the beef is tender and can be shredded easily.
Shred the Beef: Remove the herb bundle and bay leaves. Shred the beef directly in the pot using two forks, stirring to incorporate the meat into the sauce. Add the sherry or red wine vinegar and adjust the seasoning with salt and pepper as needed. If the sauce needs thickening, simmer uncovered for a few minutes longer.
Cook the Pasta: While the ragu simmers, cook the pasta in salted water until al dente. Drain the pasta, then toss it with the ragu, ensuring the pasta is well coated.
Serve: Plate the pasta with the ragu, garnish with chopped parsley and a generous sprinkle of grated Parmigiano Reggiano. Serve warm and enjoy!

Servings and Timing

Servings: 4–6
Prep Time: 30 minutes
Cook Time: 2½–3 hours
Total Time: 3 hours

Variations

Bone-In Short Ribs: You can use bone-in short ribs instead of boneless. Just remember to remove the bones when shredding the beef.
Wine Option: For a richer flavor, substitute some of the broth with red wine. Let it reduce slightly before adding the tomatoes.
Vegetable Add-ins: Feel free to add more vegetables like bell peppers or mushrooms to the ragu for added depth of flavor.
Spicy Kick: If you like a little heat, stir in some red pepper flakes while cooking the aromatics.

Storage/Reheating

Storage: Store any leftover ragu in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a little water or broth to loosen the sauce if needed.

FAQs

Can I use ground beef instead of short ribs?

Yes, ground beef can be used, but the texture and flavor won’t be the same. Short ribs provide a richer, more tender result.

Can I make this ragu ahead of time?

Yes! The ragu actually tastes even better the next day after the flavors have had time to meld. You can prepare it in advance and store it in the refrigerator, reheating when ready to serve.

Can I freeze this ragu?

Yes, this ragu freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.

What kind of pasta is best for this ragu?

Tagliatelle or pappardelle work best for this ragu, as they are wide, sturdy pasta that can hold up to the rich, meaty sauce. You can also use fettuccine or rigatoni.

How do I know when the beef is tender enough to shred?

The beef should be fork-tender and easily shred when pulled apart. If the beef is still tough, continue simmering for another 30 minutes and check again.

Conclusion

This Ultimate Hearty Beef Short Rib Ragu is the perfect comfort food for any occasion, combining the rich flavors of slow-braised beef, savory vegetables, and a luscious tomato sauce. Served over a bed of pasta, this Italian-inspired dish is guaranteed to impress and satisfy. Whether for a cozy dinner or a special occasion, this ragu will leave everyone asking for seconds. Enjoy the warmth and depth of flavor with each bite!

Ultimate Hearty Beef Short Rib Ragu Recipe You’ll Love