If you are looking for a deeply satisfying, rich, and flavorful dish that brings comfort and elegance to your table, then this Short Rib Ragu Recipe is exactly what you need. Slow-cooked to tender perfection, the robust short ribs meld beautifully with aromatic vegetables, tangy crushed tomatoes, and fragrant herbs, creating a luscious sauce that clings delightfully to wide pasta ribbons. Every bite is a celebration of savory depth and rustic charm, making it a standout recipe you’ll reach for time and time again.
Ingredients You’ll Need
Keeping the ingredient list straightforward yet purposeful is what makes this dish shine. Each component plays an essential role, from the tender short ribs to the aromatic vegetables and perfectly balanced seasonings—together they form the foundation of a remarkable ragu.
- 2 lbs beef short ribs: The star protein that becomes meltingly tender and imparts rich flavor to the sauce.
- 2 tbsp olive oil: For a beautiful sear, adding a toasty, savory base.
- 1 cup white onion: Provides sweetness and depth as it softens and caramelizes.
- ½ cup celery: Adds subtle earthiness and crunch that softens during cooking.
- ½ cup carrot: Brings natural sweetness and vibrant color to balance the sauce.
- 4 garlic cloves: Intensely aromatic, boosting complexity throughout the ragu.
- 2 tbsp tomato paste: Concentrated tomato flavor that enriches the sauce’s body and color.
- 1 cup red apple vinegar: A bright note that cuts through the richness and lifts the entire dish.
- 1 cup broth: Provides moisture and savory depth, balancing other flavors.
- 1¾ cup crushed tomatoes: The hearty tomato base that ties the ragu together with tang and sweetness.
- Herb bundle (rosemary, thyme): Fresh herbs add fragrant layers of earthiness and warmth.
- Bay leaves: Impart subtle herbal notes that infuse the sauce gently over time.
- Pasta (tagliatelle or pappardelle): Wide noodles perfect for holding the luscious ragu.
How to Make Short Rib Ragu Recipe
Step 1: Season and Sear the Short Ribs
Start by generously seasoning the short ribs with kosher salt to enhance their natural flavor. Heat olive oil in a heavy pot until shimmering, then sear the ribs on all sides until a deep, golden-brown crust forms. This step develops the rich, caramelized notes that form the backbone of your ragu’s flavor.
Step 2: Sauté the Aromatics
Remove the ribs and set them aside. In the same pot, add chopped onions, celery, carrots, and garlic, stirring them gently. Cook them until softened and fragrant, which usually takes a few minutes. This mixture creates both the sweetness and aromatic foundation your ragu needs for depth.
Step 3: Add Tomato Paste and Season
Stir in the tomato paste, along with a bit of salt and freshly cracked black pepper. Cook this mixture briefly to deepen the tomato flavor and allow the paste to slightly caramelize. It’s a small step, but it builds layers of richness essential to a truly satisfying ragu.
Step 4: Deglaze with Red Apple Vinegar
Pour in the red apple vinegar, carefully scraping the bottom of the pot to lift any browned bits left from searing the meat. Those bits are packed with flavor and will enrich your sauce beautifully. This touch of acidity balances the dish and brightens the powerful richness of the short ribs.
Step 5: Return Meat and Add Liquids
Return the short ribs to the pot and pour in the broth and crushed tomatoes. These liquids will cook down and meld with the meat as it slowly becomes tender, creating that coveted slow-cooked texture and flavor.
Step 6: Add Herbs and Simmer
Drop in your herb bundle—rosemary and thyme along with bay leaves. Bring everything to a gentle simmer, cover the pot slightly ajar, and let the magic happen for about two to two and a half hours. This slow simmer tenderizes the meat until it melts apart, making the sauce rich and hearty.
Step 7: Finish and Shred
Once the meat is fork-tender, remove the herbs and bay leaves. Shred the meat directly in the sauce, mixing it well to soak up every bit of flavor. Taste and adjust seasoning if necessary. Your Short Rib Ragu Recipe is now ready to bring delicious comfort to your plate.
How to Serve Short Rib Ragu Recipe
Garnishes
Simple garnishes make a world of difference. Freshly chopped parsley adds a pop of color and a fresh herbal note, while a generous grating of Parmigiano Reggiano melts beautifully into the hot ragu, creating a rich, salty counterpoint that elevates every bite.
Side Dishes
For sides, consider something light and complementary to balance the richness. A crisp green salad dressed with lemon vinaigrette cuts through the hearty sauce perfectly, or some garlic-rubbed crusty bread for soaking up the extra sauce is always a crowd-pleaser.
Creative Ways to Present
If you want to impress, try serving the ragu over creamy polenta or even roasted vegetables instead of traditional pasta. These options provide delightful texture contrasts and make the dish feel fresh and exciting every time you make it.
Make Ahead and Storage
Storing Leftovers
Short rib ragu actually tastes even better the next day, once the flavors have had more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
This recipe freezes wonderfully. Pour the cooled ragu into freezer-safe containers or bags, leaving some space for expansion. It will keep beautifully for up to 3 months, perfect for a no-fuss meal anytime you crave comforting richness.
Reheating
Reheat gently over low heat on the stove, stirring occasionally and adding a splash of broth or water if needed to loosen the sauce. This will help retain the silky texture and fresh flavors.
FAQs
Can I use boneless short ribs for this Short Rib Ragu Recipe?
Absolutely! Boneless short ribs work well and can save time when shredding. Just keep an eye on the cooking time since boneless meat might cook a bit faster than bone-in ribs.
What kind of pasta pairs best with short rib ragu?
Wide, flat noodles like tagliatelle or pappardelle are ideal because they hold onto the thick, luscious sauce beautifully, allowing every bite to be indulgent and satisfying.
Is it possible to make this ragu in a slow cooker?
Yes! Sear the short ribs and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for about 6 to 8 hours for similar tender, flavorful results.
Can I prepare the Short Rib Ragu Recipe ahead of time?
Definitely. This dish shines when made a day ahead since the flavors deepen overnight, making it a perfect recipe for advance meal prepping or entertaining.
How should I thicken the sauce if it’s too runny?
After shredding the meat, simmer the ragu uncovered for a bit longer to reduce any excess liquid. This intensifies flavor and brings the sauce to a perfect, clingy consistency.
Final Thoughts
This Short Rib Ragu Recipe is one of those dishes that feels like a warm hug on a plate—rich, hearty, and full of character. Whether you’re cooking for family, friends, or just treating yourself, it’s a recipe that promises to delight with every spoonful. Give it a try soon; I promise it will become one of your go-to comfort meals!
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Short Rib Ragu Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This rich and hearty Short Rib Ragu features tender, slow-cooked beef short ribs simmered in a savory tomato sauce with aromatic vegetables and herbs. Perfectly paired with tagliatelle or pappardelle pasta, this classic Italian-inspired dish delivers deep, comforting flavors that make for an impressive yet approachable meal.
Ingredients
Meat
- 2 lbs beef short ribs
Vegetables & Aromatics
- 1 cup white onion, diced
- ½ cup celery, diced
- ½ cup carrot, diced
- 4 garlic cloves, minced
Liquids & Sauces
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup red apple vinegar
- 1 cup beef broth
- 1¾ cup crushed tomatoes
Herbs & Seasonings
- Herb bundle (rosemary, thyme)
- Bay leaves
- Kosher salt
- Freshly ground black pepper (to taste)
To Serve
- Pasta (tagliatelle or pappardelle)
- Chopped fresh parsley (for garnish)
- Parmigiano Reggiano cheese (for garnish)
Instructions
- Season Short Ribs: Generously season the beef short ribs with kosher salt to enhance their natural flavor before cooking.
- Sear Short Ribs: Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the short ribs on all sides until deeply caramelized, about 3-4 minutes per side. Remove from pot and set aside.
- Sauté Vegetables: In the same pot, add diced onions, celery, carrots, and minced garlic. Cook over medium heat until softened and fragrant, approximately 5-7 minutes.
- Add Tomato Paste and Seasoning: Stir in the tomato paste along with salt and freshly ground black pepper. Cook for 1-2 minutes to deepen the tomato flavor.
- Deglaze with Vinegar: Pour in the red apple vinegar to deglaze the pot, scraping up all browned bits from the bottom for extra flavor.
- Return Short Ribs and Add Liquids: Place the seared short ribs back into the pot. Add beef broth and crushed tomatoes, stirring gently to combine.
- Add Herbs and Simmer: Tie rosemary and thyme into a bundle and add it along with bay leaves to the pot. Bring the mixture to a simmer over medium heat.
- Cook Low and Slow: Cover the pot with the lid slightly ajar to allow steam to escape. Simmer gently for 2 to 2½ hours, or until the meat is fork-tender and falling off the bone.
- Finish the Ragu: Remove the herb bundle and bay leaves. Shred the meat with two forks if necessary. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Cook pasta according to package instructions. Serve the ragu spooned over pasta, garnished with chopped fresh parsley and grated Parmigiano Reggiano cheese.
Notes
- For an even richer flavor, you can brown the vegetables after the short ribs are removed, then deglaze.
- This ragu can be made a day ahead; flavors deepen after resting overnight.
- Use sturdy pasta like tagliatelle or pappardelle which holds the sauce well.
- Leftover ragu freezes well for up to 3 months.
- Adjust the cooking time depending on the size of your short ribs for optimal tenderness.
