If you’re craving a deeply comforting, rich, and flavorful dish that feels like a warm hug on a plate, this Short Rib Ragu Recipe is exactly what you need. Slow-cooked to tender perfection, the short ribs break down into succulent, melt-in-your-mouth pieces infused with a luscious tomato and red wine sauce. Each bite bursts with layers of savory goodness, accented by aromatic herbs and vegetables, making it an unforgettable centerpiece for your next cozy dinner. Whether you’re serving it over creamy polenta or your favorite pasta, this recipe transforms simple ingredients into something truly spectacular.
Ingredients You’ll Need
The beauty of this Short Rib Ragu Recipe lies in its simple yet essential ingredients. Each component plays a vital role, from the tenderizing short ribs to the fragrant fresh thyme and robust red wine that enrich the sauce’s depth and color.
- 2 lbs short ribs: The star protein that becomes wonderfully tender and flavorful with slow cooking.
- 2 tbsp olive oil: Helps sear the meat and adds a subtle fruitiness to the base.
- 1 medium yellow onion, diced: Provides a sweet and savory foundation to the ragu.
- 2 carrots, diced: Adds natural sweetness and texture to balance acidity.
- 2 celery stalks, diced: Brings an earthy flavor that rounds out the vegetable mix.
- 4 garlic cloves, minced: Infuses a warm, aromatic punch to every bite.
- 28 oz canned whole peeled tomatoes: The rich, tangy base that combines beautifully with the meat.
- 1 cup dry red wine: Adds complexity and a fruity depth to the sauce.
- 1 cup beef broth: Keeps the ragu moist while intensifying the meaty flavors.
- 2 sprigs fresh thyme: A fragrant herb that enhances the savory notes.
- 2 bay leaves: Infuses subtle herbal undertones during slow cooking.
- Salt and pepper to taste: Essential seasonings that elevate and balance every element.
How to Make Short Rib Ragu Recipe
Step 1: Sear the Short Ribs
Start by heating olive oil in a large pot over medium-high heat. Season your short ribs generously with salt and pepper, then place them in the hot oil. Sear each side for about 3-4 minutes until they’re beautifully browned—this caramelization locks in flavor and creates a delicious crust. Once browned, remove the ribs from the pot and set them aside for the next stage.
Step 2: Sauté the Vegetables
Now, it’s time to build the flavor base. Add diced onions, carrots, celery, and minced garlic into the same pot. The vegetables will soak up any remaining meaty goodness while softening to a fragrant and tender texture. Sauté them for about 5 minutes, stirring occasionally, until they’re just softened and aromatic—this is where the magic begins!
Step 3: Deglaze with Red Wine
Pour in the cup of dry red wine to deglaze the pot, scraping up all those irresistible browned bits from the bottom. Simmer the wine for about 3 to 5 minutes until it has reduced by half, intensifying its flavor and blending beautifully with the vegetables. This step adds a breathtaking depth to your Short Rib Ragu Recipe that you’ll be craving for days.
Step 4: Add Tomatoes and Broth
Crush the canned whole peeled tomatoes directly into the pot, then pour in the beef broth. Toss in your sprigs of fresh thyme and bay leaves, and season with salt and pepper to taste. Return the seared short ribs to the pot and stir gently to combine everything. This fragrant stew is the heart of your ragu.
Step 5: Simmer Slowly
Bring the mixture to a gentle simmer, then cover the pot and lower the heat to its minimum setting. Let the ragu cook for 2 to 3 hours, allowing the short ribs to become fork-tender and the flavors to meld into a rich, cohesive sauce. This slow simmering is what transforms the dish from simple ingredients into pure comfort food perfection.
Step 6: Shred and Serve
Once the short ribs are incredibly tender, remove them from the pot and shred the meat into bite-sized pieces, discarding any excess fat or bones. Return the shredded meat to the sauce and stir to coat each morsel with that luscious ragu. Now, your Short Rib Ragu Recipe is ready to jump onto pasta, creamy polenta, or even rustic bread for a meal that feels like a celebration!
How to Serve Short Rib Ragu Recipe
Garnishes
A sprinkle of fresh parsley brightens the dish with a hint of herbal freshness that beautifully contrasts the rich meatiness. For an extra touch of indulgence, grate some Parmesan over the top or add a drizzle of good-quality olive oil. These simple garnishes elevate the presentation and add layers of flavor that your guests will adore.
Side Dishes
Short Rib Ragu pairs perfectly with creamy polenta, whose smooth texture complements the hearty sauce like a dream. Or serve it over a bed of your favorite pasta such as pappardelle or rigatoni, which captures every tender shred of meat. For a green side, sauté garlic spinach or crisp roasted vegetables to add balance and freshness to the meal.
Creative Ways to Present
Want to impress? Spoon this ragu over soft gnocchi for a plush, pillow-like experience. You could also layer it in a lasagna for a decadent twist or stuff it into artisan bread bowls, turning every bite into a flavor-packed adventure. This recipe’s versatility makes it perfect for casual dinners or special occasions alike.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftover ragu in an airtight container in the refrigerator. It keeps beautifully for 3 to 4 days and often tastes even better the next day as the flavors deepen and meld further.
Freezing
This Short Rib Ragu Recipe is ideal for freezing! Portion the ragu into freezer-safe containers and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge for an effortless, ready-made meal.
Reheating
To reheat, warm the ragu gently on the stovetop over low heat, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much. This slow reheating helps preserve the meat’s tenderness and keeps the sauce wonderfully silky.
FAQs
Can I use a different cut of beef for this ragu?
While short ribs are ideal due to their rich marbling and tenderness when slow-cooked, you can substitute beef chuck or brisket. Just make sure to adjust cooking times accordingly, aiming for that same melt-in-your-mouth texture.
Is it necessary to use red wine in the recipe?
Red wine adds a fantastic depth of flavor and acidity to the ragu, but if you prefer not to use alcohol, you can replace it with extra beef broth and a splash of balsamic vinegar for a similar complexity.
Can I make this Short Rib Ragu Recipe in a slow cooker?
Absolutely! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender and falling apart.
What pasta works best with Short Rib Ragu?
Wide, flat pastas like pappardelle and fettuccine are perfect because their broad surfaces hold the thick, chunky sauce beautifully, allowing each bite to be rich and satisfying.
How do I thicken the ragu if it feels too watery?
Simmer the ragu uncovered for the last 20-30 minutes of cooking to let some liquid evaporate. Alternatively, stir in a small spoonful of tomato paste or a slurry of cornstarch and water to reach your desired thickness.
Final Thoughts
Making this Short Rib Ragu Recipe is like giving yourself a culinary gift that keeps on giving. The tender, slow-cooked meat bathed in a flavorful sauce is perfect for cozy dinners and special occasions alike. I can’t wait for you to try it and discover just how simple ingredients can come together in such a glorious way. Once you do, this ragu will undoubtedly become one of your favorite go-to dishes to impress and comfort all at once.
Print
Short Rib Ragu Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This rich and hearty Short Rib Ragu slow-cooks tender, flavorful beef short ribs in a savory tomato and red wine sauce, infused with aromatic vegetables and herbs. Perfect for serving over pasta or creamy polenta, this classic Italian-inspired dish transforms simple ingredients into a luxurious, comforting meal.
Ingredients
Meat
- 2 lbs short ribs
Vegetables
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids & Canned Goods
- 2 tbsp olive oil
- 28 oz canned whole peeled tomatoes (crushed before adding)
- 1 cup dry red wine
- 1 cup beef broth
Herbs & Seasonings
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sear the short ribs: Heat olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper. Sear them in the hot oil, browning all sides evenly, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
- Sauté the aromatics: Add the diced onion, carrots, celery, and minced garlic to the same pot. Sauté the vegetables until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Deglaze with red wine: Pour in the dry red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom. Let the wine simmer and reduce by half, approximately 3-5 minutes, concentrating its flavors.
- Add liquids and herbs: Stir in the crushed canned whole peeled tomatoes, beef broth, fresh thyme sprigs, bay leaves, and season with salt and pepper. Return the seared short ribs back into the pot, nestling them into the sauce.
- Simmer gently: Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Allow the ragu to cook slowly for 2 to 3 hours, until the short ribs are fork-tender and the sauce is thick and flavorful.
- Shred and serve: Remove the short ribs from the pot and shred the meat into bite-sized pieces. Return the shredded meat to the sauce and stir to combine. Serve the ragu over your choice of pasta or creamy polenta. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- For even richer flavor, marinate the short ribs in red wine and herbs overnight before cooking.
- Use a heavy-bottomed pot, such as a Dutch oven, to ensure even heat distribution.
- If the sauce is too thin after cooking, simmer uncovered for an additional 15-20 minutes to reduce.
- This ragu pairs wonderfully with wide pasta noodles like pappardelle or polenta for a comforting meal.
- Leftovers keep well refrigerated for 3 days and freeze beautifully for up to 3 months.
