Rustic Short Rib Ragu Recipe: A Cozy Italian Classic

When comfort meets culinary magic, this short rib ragu recipe promises a symphony of rich, tender flavors that dance across your palate.

Slow-cooked beef transforms into a luxurious sauce that clings perfectly to wide pasta ribbons.

Hearty and deeply satisfying, this dish emerges from hours of patient simmering and careful seasoning.

Robust red wine melds with aromatic herbs to create depth and complexity in every single bite.

Tender short ribs break down into succulent, melt-in-your-mouth meat that speaks of rustic Italian traditions.

Each spoonful carries the warmth of a carefully crafted meal, inviting you to savor every incredible moment.

This ragu will become your new favorite cold-weather companion, ready to comfort and delight.

Rich Short Rib Ragu Flavors

• Craft a Flavor-Packed Comfort Meal: Rich, hearty short rib ragu delivers restaurant-quality taste right in your kitchen.
• Minimal Prep, Maximum Satisfaction: Straightforward cooking steps transform simple ingredients into a luxurious dinner with little hands-on work.
• Transform Tough Cuts into Tender Delights: Slow simmering magically breaks down short ribs, creating melt-in-your-mouth meat that's incredibly succulent.
• Perfect for Crowd-Pleasing Gatherings: Impressive one-pot wonder that feeds multiple people and sparks conversation around the dinner table.

Essential Ingredients for Short Rib Ragu

• Short Ribs: A flavorful, tender cut of beef that becomes melt-in-your-mouth delicious when slow-cooked.

• Onion, Carrot, Celery, Garlic: A classic sofrito blend that builds a rich, deep flavor base for the ragu.

• Salt, Black Pepper: Essential seasonings that enhance the natural flavors of the meat and other ingredients.
• Oregano, Basil, Thyme, Bay Leaves, Crushed Red Pepper: A fragrant herb blend that adds complexity and warmth to the sauce.

• Red Wine: Adds depth and helps deglaze the pan, releasing delicious browned bits.
• Beef Broth: Provides a rich, savory liquid base for braising the short ribs.
• Bouillon Paste: Intensifies the meaty flavor of the sauce.
• Crushed Tomatoes, Tomato Paste: Create a thick, rich tomato base for the ragu.

• Cornstarch: Optional thickener to adjust the sauce consistency if needed.
• Cheese Rind: Adds a subtle, complex cheese flavor to the sauce.

• Pasta: The perfect vehicle for soaking up the rich, meaty sauce.
• Parmesan, Burrata: Creamy, tangy cheeses that add richness and depth.
• Fresh Basil: Bright, fresh herb for garnishing.
• Flaked Sea Salt: Adds a final touch of seasoning and texture.

Step-by-Step Short Rib Ragu Instructions

Step 1: Prepare the Beef

Grab your short ribs and generously season them with salt and pepper.

Heat a splash of olive oil in a heavy Dutch oven over a sizzling medium-high flame.

Carefully place the ribs into the hot pan and sear them until they develop a deep golden-brown crust on all sides.

Once beautifully browned, transfer the meat to a temporary plate.

Step 2: Create the Flavor Base

Reduce the heat to medium and add chopped onions, carrots, celery, and minced garlic to the same pot.

Let these vegetables dance and soften for 3-5 minutes, releasing their aromatic goodness.

Pour in a generous splash of red wine to deglaze the pot, scraping up all those delicious browned bits from the bottom.

Allow the wine to simmer and reduce for another 3 minutes.

Step 3: Build the Robust Sauce

Time to layer in the flavor!

• Beef broth
• Bouillon paste
• Crushed tomatoes
• Tomato paste
• Cheese rind
• Salt
• Black pepper
• Dried oregano
• Fresh basil
• Bay leaves
• Crushed red pepper
• Fresh thyme

Carefully return the seared short ribs to the pot, nestling them into the sauce.

Step 4: Slow Simmer

Bring the mixture to a rolling boil, then immediately reduce the heat.

Cover the pot and let everything simmer gently for 2 hours.

The meat will become incredibly tender during this time.

Step 5: Shred and Prepare

Remove the bay leaves, thyme sprigs, and cheese rind.

Using two forks, shred the meat, discarding the bones.

The meat should be falling apart and incredibly succulent.

Step 6: Final Touches

Return the shredded meat to the pot and continue simmering for another 30 minutes.

If you prefer a thicker sauce, mix a bit of the liquid with cornstarch and stir back into the pot.

Step 7: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook your favorite pasta until it reaches that perfect al dente texture.

Using tongs, transfer the pasta directly into the ragu, allowing it to absorb all those incredible flavors.

Step 8: Serve with Flair

Ladle the rich, meaty ragu over the pasta.

Garnish with freshly grated parmesan or creamy burrata, a sprinkle of flaky sea salt, and a scattering of chopped fresh basil.

Enjoy this comforting, restaurant-quality meal right at home!

Tips for Rich and Tender Short Rib Ragu

• Let the short ribs simmer low and slow to break down tough muscle fibers, creating melt-in-your-mouth meat that falls apart effortlessly.
• Add the cheese rind during cooking to infuse rich, umami notes into the ragu, enhancing the overall complexity of the sauce.
• Use cornstarch slurry to thicken the sauce if it's too runny, ensuring a perfect coating for your pasta without making it gloppy.
• Choose well-marbled short ribs with good fat content to guarantee maximum flavor and a luxurious, silky texture in the final dish.
• Use a dry red wine like cabernet or merlot to deglaze the pan, adding depth and cutting through the richness of the meat.

Variations for Short Rib Ragu

• Lamb Ragu Alternative: Replace short ribs with tender lamb shoulder, creating a rich Mediterranean-inspired version with similar cooking techniques and depth of flavor.
• Vegetarian Mushroom Ragu: Swap beef with mixed wild mushrooms like porcini, shiitake, and cremini, using vegetable broth and adding umami through miso paste or soy sauce.
• Gluten-Free Zucchini Noodle Ragu: Substitute traditional pasta with spiralized zucchini noodles for a low-carb, grain-free option that maintains the hearty sauce's robust character.
• Slow Cooker Adaptation: Transfer all ingredients to a slow cooker after searing meat, cooking on low for 6-8 hours to achieve tender, fall-apart meat with minimal hands-on preparation.

Serving Ideas for Short Rib Ragu

• Cozy Comfort Plating: Ladle the rich, hearty ragu over a deep bowl of steaming pasta, creating a warm, inviting centerpiece that promises delicious comfort.
• Rustic Italian Feast: Pair with crusty garlic bread or focaccia to soak up every delectable drop of the savory sauce, transforming the meal into a true trattoria-style experience.
• Wine Pairing Perfection: Complement the robust short rib ragu with a full-bodied red wine like Chianti or Cabernet Sauvignon, enhancing the deep, meaty flavors of the dish.
• Fresh Herbal Finish: Sprinkle generous amounts of fresh chopped basil and a light dusting of grated parmesan to add brightness and depth to the rich, slow-cooked ragu.

Storage Guidance for Short Rib Ragu

• Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer ragu to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Label with date and contents.
• Place portion in microwave-safe dish. Cover with damp paper towel. Heat in 1-minute intervals, stirring between each, until steaming hot.
• Pour ragu into saucepan over medium-low heat. Add splash of water or broth to prevent drying. Stir occasionally until heated through, about 10 minutes.

FAQs

• What type of beef cut works best for this ragu?

Short ribs are ideal because they’re rich in connective tissue and fat, which break down during slow cooking, creating incredibly tender and flavorful meat that melts in your mouth.

• Why use a Dutch oven for this recipe?

Dutch ovens distribute heat evenly and retain moisture, making them perfect for long, slow cooking processes like braising short ribs, which helps develop deep, complex flavors.

• Can I substitute red wine if I don't drink alcohol?

Use beef broth or grape juice as alternatives. These substitutes will still provide depth and help deglaze the pan, capturing all the delicious browned bits from searing the meat.

Short Rib Ragu Recipe

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4.8 from 13 reviews

• Total Time: 2 hours 50 minutes
• Yield: 6 1x

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Description

Hearty Short Rib Ragu delivers rich Italian comfort straight from slow-cooked beef braised in red wine and herbs. Pasta lovers will savor tender meat melting into silky sauce that whispers classic Mediterranean warmth for you.

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Ingredients

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Meat:

• 2.5 pounds bone-in beef short ribs

Herbs and Spices:

• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 sprigs fresh thyme
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 2 bay leaves
• Pinch of crushed red pepper flakes

Vegetables and Liquids:

• 1 small onion (finely diced)
• 1 large carrot (finely diced)
• 1 celery rib (finely diced)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• 1/2 cup dry red wine (Chianti, Cabernet Sauvignon, Merlot)
• 1 3/4 cups low-sodium beef broth
• 2 teaspoons beef bouillon paste
• 28 ounces can peeled whole tomatoes (San Marzano recommended, hand crushed)
• 2 tablespoons tomato paste
• 1 parmesan cheese rind
• Salt and pepper to taste

Pasta:

• 1 pound pappardelle or tagliatelle pasta

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Instructions

1. Prepare the short ribs by generously seasoning with salt and pepper, ensuring even coverage for maximum flavor infusion.
2. Heat olive oil in a Dutch oven over medium-high heat until shimmering, then meticulously sear the short ribs on all sides to develop a rich, caramelized exterior, approximately 3-4 minutes per side.
3. Reduce heat to medium and introduce a classic sofrito of finely chopped onion, carrot, celery, and minced garlic, sautéing until vegetables soften and become translucent, about 4-5 minutes.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom, and allow the liquid to reduce by half, concentrating the aromatic flavors.
5. Create the ragu base by adding beef broth, bouillon paste, crushed tomatoes, tomato paste, cheese rind, and a harmonious blend of herbs including oregano, basil, thyme, bay leaves, and a pinch of crushed red pepper.
6. Carefully return the seared short ribs to the pot, ensuring they are nestled within the sauce, and bring the mixture to a gentle boil.
7. Reduce heat to low, cover the Dutch oven, and allow the ragu to simmer slowly for 2 hours, developing deep, complex flavors and tenderizing the meat.
8. Remove bay leaves, thyme sprigs, and cheese rind, then carefully extract the meat from the bones, shredding it into succulent, tender pieces.
9. Reintroduce the shredded meat to the sauce, continuing to simmer for an additional 30 minutes to meld the flavors and achieve a luxurious consistency.
10. If a thicker sauce is desired, create a cornstarch slurry by mixing a small amount of sauce with cornstarch, then gently incorporate back into the pot.
11. Cook pasta in generously salted water until perfectly al dente, then transfer directly into the ragu using tongs, allowing the pasta to absorb the rich sauce.
12. Plate the ragu-coated pasta, garnishing with freshly grated parmesan, creamy burrata, flaky sea salt, and a sprinkle of chopped fresh basil for a final touch of brightness.

Notes

• Tenderize the short ribs by searing at high heat to lock in rich, deep flavors and create a beautiful caramelized exterior that adds complexity to the sauce.
• Opt for a robust red wine like Cabernet Sauvignon or Merlot to enhance the meat’s depth and provide a subtle acidity that cuts through the richness.
• Allow ample simmering time to break down tough meat fibers, transforming short ribs into melt-in-your-mouth tender chunks that easily shred and absorb sauce flavors.
• Customize the spice level by adjusting crushed red pepper or adding smoked paprika for extra warmth without overwhelming the dish’s delicate balance.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 620 kcal
• Sugar: 5 g
• Sodium: 430 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.3 g
• Carbohydrates: 47 g
• Fiber: 6 g
• Protein: 46 g
• Cholesterol: 130 mg