Name: Short Rib Ragu
Prep time: 30 min
Cook time: PT-488347H33M21S
Total time: PT-488347H33M21S
Cuisine: Italian
Ingredients: 2 lb deboned beef short ribs, cubed (or bone-in); 2 Tbsp light olive oil; Kosher salt & fresh cracked pepper; 1 cup finely diced white onion; ½ cup finely diced celery; ½ cup finely diced carrot; 4 garlic cloves, minced; 2 Tbsp tomato paste; 1 cup dry red wine; 1 cup broth (beef or chicken); 1¾ cup crushed tomatoes (14 oz can); Herb bundle: rosemary, thyme, parsley stems; 2 bay leaves; 2 Tbsp sherry or red wine vinegar; 1 lb pasta (tagliatelle or pappardelle); Chopped parsley and grated Parmigiano Reggiano for garnish

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I make this richly flavored short rib ragù by slowly braising tender beef in red wine, tomato, and herbs until it melts in your mouth. It’s a perfect, comforting meal that fills the kitchen with warmth. Short Rib Ragu

Why You’ll Love This Recipe

I love the deep, slow-cooked flavor from the short ribs, red wine, and herbs. With just about 20 minutes of prep on my part and several hours of simmering magic, it’s low-effort but high-reward. It keeps well, even tasting better the next day as the flavors meld beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb deboned beef short ribs, cubed (or bone-in)
2 Tbsp light olive oil
Kosher salt & fresh cracked pepper
1 cup finely diced white onion
½ cup finely diced celery
½ cup finely diced carrot
4 garlic cloves, minced
2 Tbsp tomato paste
1 cup dry red wine
1 cup broth (beef or chicken)
1 ¾ cup crushed tomatoes (14 oz can)
Herb bundle: rosemary, thyme, parsley stems
2 bay leaves
2 Tbsp sherry or red wine vinegar
1 lb pasta (tagliatelle or pappardelle)
Chopped parsley and grated Parmigiano Reggiano for garnish

directions

Season the short ribs with salt and pepper.
Heat oil in a braiser or Dutch oven over medium-high heat. Sear ribs in batches until browned, then set aside.
In the same pot, sauté onion, celery, carrot, and garlic for 3–4 minutes.
Stir in tomato paste with salt and pepper; cook 2–3 minutes to deepen flavor.
Deglaze with red wine, scraping up browned bits.
Return ribs to the pot; add broth, crushed tomatoes, herb bundle, and bay leaves.
Bring to a low simmer, cover with lid slightly ajar, and cook 2–2½ hours, adding broth or water if needed.
Once fork-tender, remove herbs and bay leaves. Shred meat (remove bones if needed).
Stir in vinegar, adjust seasoning, and simmer uncovered for another 15–30 minutes if sauce is too thin.
Toss with cooked pasta and garnish with parsley and Parmigiano before serving.

Servings and timing

Serves 6 people
Prep time: 30 minutes
Cook time: Approximately 3 hours
Total time: About 3 ½ hours

Variations

I sometimes swap short ribs for stewing beef or chuck roast for a budget option. Bone-in ribs add extra depth. I also serve leftovers over creamy polenta, mashed potatoes, or even stirred into lasagna or hummus for a tasty twist.

storage/reheating

I store leftover ragù in an airtight container in the fridge for up to 4 days, ideally separate from the pasta. To reheat, I warm it gently on the stove, adding a splash of broth if it’s thick. It also freezes beautifully for up to 3 months—just thaw overnight in the fridge before warming.

FAQs

What makes a sauce ragù?

A ragù is a meat-based sauce, often slow-cooked with tomatoes and herbs—short rib ragù fits that profile perfectly.

How is ragù different from Bolognese?

Bolognese is a specific type of ragù from Bologna, Italy. While ragù is the general category, Bolognese uses particular ingredients and techniques.

Can the ragù be overcooked?

Not easily. The fatty, slow-cooked ribs hold up well. Overcooking lean meats is more of a risk.

Can I make the ragù in advance?

Yes—I often make it a day ahead. The flavors deepen overnight, and reheating gently works best.

Does ragù taste better the next day?

Absolutely. Like many tomato-based dishes, it improves after resting, though this version is rich even fresh.

Conclusion

This short rib ragù is my go-to comfort dish—deeply flavorful, flexible in use, and low-effort for a big payoff. Whether served over pasta, polenta, or tucked into lasagna, I know it will always warm and delight.