Rich, soul-warming, and utterly luxurious, Short Rib Ragu is the sort of dish that feels like a culinary hug, whether you’re serving it at a family feast or just spoiling yourself on a weekend. Imagine melt-in-your-mouth beef short ribs, slowly braised in a luscious tomato and red wine sauce infused with aromatic herbs—then spooned generously over wide ribbons of tender pasta. This isn’t just comfort food, it’s celebration food, and it’s impossible not to go for seconds. If you love hearty, savory dishes that fill your kitchen with the best kind of aromas, this Short Rib Ragu will surely find its way into your regular repertoire.

Ingredients You’ll Need

Despite this dish’s rich, deep flavor, the list of ingredients is refreshingly straightforward. Each item plays a role—some bring the sweetness, others the savor, and together they transform into something magical. Here’s what makes Short Rib Ragu unforgettable:

Beef short ribs (2 lbs, de-boned, cut into 2″ cubes): The star ingredient, these become buttery-tender and create that signature rich texture to the sauce.
Light olive oil (2 tbsp): Helps achieve a beautiful golden sear, which is key for both flavor and color; vegetable or avocado oil work too.
Kosher salt: Essential for drawing out juices from the meat and vegetables, and balancing flavors throughout.
White onion (1 cup, finely diced): Adds a natural, gentle sweetness as the flavor base.
Celery (½ cup, finely diced): Contributes earthiness and depth, rounding out the soffritto.
Carrot (½ cup, finely diced): Offers color and more sweetness for a beautifully balanced sauce.
Garlic cloves (4, finely minced): Aromatic and inviting, garlic gives the ragu irresistible savor.
Tomato paste (2 tbsp): Concentrated tomato flavor, lending richness and a note of umami.
Red wine (1 cup): Adds depth, acidity, and an extra layer of complexity—choose something you’d enjoy drinking.
Broth (1 cup, beef or chicken): Liquid gold for simmering, boosting that meaty flavor base.
Crushed tomatoes (1 ¾ cup, 14oz can): Lends a sun-kissed brightness to the sauce as it simmers.
Herb bundle (rosemary, thyme, parsley stems): Infuses the ragu with fresh, aromatic notes—just remember to remove it after cooking.
Bay leaves (2): Quiet but mighty, they give the sauce an unmistakable depth and aroma.
Sherry or red wine vinegar (2 tbsp): Added at the end for a pop of brightness and to balance the richness.
Fresh cracked pepper: Adjusted to taste, for gentle heat and complexity.
Pasta (1 lb, tagliatelle or pappardelle): Wide noodles are perfect for hugging all that saucy goodness.
Chopped parsley and grated parmigiano reggiano (for garnish): Fresh and cheesy finishing touches that make every plate sing.

How to Make Short Rib Ragu

Step 1: Season and Sear the Short Ribs

Begin by generously seasoning your beef short ribs on all sides with kosher salt. This not only flavors the meat inside and out, but helps develop that irresistible brown crust when you sear them. In a heavy Dutch oven or braiser, heat olive oil over medium-high heat. Carefully add the short rib cubes, making sure not to overcrowd the pot—work in batches if necessary. Sear each piece until deeply browned all over, then transfer to a plate. If there’s more than two tablespoons of rendered fat left in the pot, spoon out the excess.

Step 2: Build The Flavor Base

With the flavorful rib fond left behind, toss in your onions, celery, carrot, and garlic. Sauté on medium-high for about 3–4 minutes until the onion just softens and the mixture becomes fragrant. This soffritto starts layering in sweetness and aromatics that infuse every bite of Short Rib Ragu.

Step 3: Add Tomato Paste and Seasonings

Make a little well in your veggies and add the tomato paste, along with a teaspoon of kosher salt and half a teaspoon of cracked black pepper. Sauté for another 2–3 minutes, letting the paste caramelize slightly for extra depth and a gorgeous, brick-red color.

Step 4: Deglaze with Red Wine

Pour in that lovely cup of red wine to deglaze the pot, using a wooden spoon to scrape up all those brown bits stuck to the bottom—this is pure flavor! Let the wine simmer for a couple of minutes until it’s slightly reduced and the alcohol has cooked off.

Step 5: Simmer the Ragu

Return your seared short ribs to the pot and add the broth and crushed tomatoes. Nestle in your herb bundle and bay leaves. Give everything a gentle mix, then bring the pot to a low simmer. Cover, leaving the lid slightly ajar so the sauce can slowly reduce and intensify. Simmer for 2 to 2 ½ hours, occasionally checking and stirring. If the ragu seems to be drying out, add a splash of broth or water. The magic is happening—be patient!

Step 6: Shred and Finish

When the short ribs are fork-tender and practically falling apart, remove and discard the bay leaves and herb bundle. Grab two forks or a pair of tongs and shred the meat right in the pot. If you used bone-in short ribs, pull out the bones first, and if needed, remove any tough cartilage. For an even silkier sauce, simmer uncovered for another 15–30 minutes to thicken, if desired.

Step 7: Balance and Serve

Taste the Short Rib Ragu and adjust the seasoning if needed. Finally, stir in the sherry or red wine vinegar for a beautiful, bright note. The ragu should now be glossy, rich, and so inviting. Serve spooned generously over your favorite pasta (cooked al dente), finish with a scatter of chopped parsley and a shower of grated parmigiano reggiano. Heaven!

How to Serve Short Rib Ragu

Garnishes

The right finishing touches can take your Short Rib Ragu from comforting to restaurant-worthy. A flurry of grated parmigiano reggiano adds a salty, nutty note, while fresh chopped parsley brings a pop of color and freshness to cut through the richness. If you want to get extra fancy, a drizzle of really good olive oil or a crack of fresh pepper on each plate makes it truly special.

Side Dishes

To round out your meal, consider crusty bread for mopping up every last bit of sauce, a crisp green salad tossed in a zippy vinaigrette, or even a side of garlicky roasted vegetables. Creamy polenta is another knockout pairing, as it soaks up the luscious sauce beautifully and turns this ragu into ultimate comfort food.

Creative Ways to Present

Don’t hesitate to have some fun with presentation! Try serving the Short Rib Ragu atop soft, cheesy polenta or even in shallow bowls with giant, pillowy gnocchi. For a show-stopping dinner party, serve it layered in mini ramekins with a swirl of ricotta or spooned onto toasted rustic bread as an appetizer. Whatever you choose, your guests will rave.

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu actually tastes even better the next day, as the flavors have more time to meld and deepen. Once cooled to room temperature, transfer leftovers to an airtight container and keep in the fridge for up to four days. Spoon off any solid fat that rises to the top before reheating if you wish.

Freezing

This ragu is a freezer hero! Ladle portions into freezer-safe containers or heavy-duty zip-top bags (lay them flat for easier storage), making sure to leave a bit of room for expansion. Frozen Short Rib Ragu will keep beautifully for up to three months. Just thaw overnight in the fridge whenever a cozy meal is in order.

Reheating

To reheat, add the ragu to a saucepan and gently warm over low heat, stirring occasionally until it’s bubbling and hot throughout. If it seems thick, a splash of broth or water will loosen it perfectly. Alternatively, pop it in the microwave in short bursts, stirring in between, until heated through. Don’t forget to finish with fresh parsley and a sprinkle of cheese before serving!

FAQs

Can I use bone-in short ribs instead of boneless?

Absolutely! Bone-in short ribs will add even more flavor and richness to your Short Rib Ragu. Just be sure to remove the bones and any unappetizing bits of cartilage before shredding the beef into the sauce.

What’s the best wine to use for the ragu?

A dry red wine like Chianti, Merlot, or Cabernet Sauvignon works wonderfully and brings a deep, robust flavor to the ragu. Use a wine you enjoy drinking, as its flavor will concentrate and really shine through in the sauce.

Can I make Short Rib Ragu in advance?

Definitely! This dish is ideal for making ahead, and actually improves with a little extra time in the fridge, allowing the flavors to meld. Simply reheat gently before serving and prepare the pasta fresh for the best texture.

What pasta shapes work best with Short Rib Ragu?

Wider noodles like pappardelle, tagliatelle, or even fettuccine are perfect as their large surface area catches all the sumptuous sauce and meat. However, Short Rib Ragu is equally delicious over polenta or creamy mashed potatoes if you’re feeling adventurous!

How can I make this ragu gluten-free?

The ragu itself is gluten-free, so simply swap the pasta for your favorite gluten-free brand or serve the ragu over soft polenta or mashed potatoes for a completely gluten-free feast.

Final Thoughts

There’s nothing quite as comforting and impressive as a simmering pot of Short Rib Ragu waiting to be devoured. Whether it’s a Sunday dinner or a cozy night in, this dish delivers big, bold flavors every single time. So gather your ingredients, pour yourself a glass of wine, and treat yourself—and your loved ones—to a meal they’ll remember. You won’t regret it!