Short rib ragu has become my go-to for those chilly evenings when I want something truly comforting and indulgent. I remember the first time I tried making a braised short rib ragu; the aroma filling my kitchen was absolutely incredible, a mix of savory beef, rich tomatoes, and aromatic herbs that promised something special. The magic truly happens when those beef short ribs become so tender they practically melt into the sauce. If you’ve ever wondered how to make short rib ragu that tastes like it simmered for days, you’re in the right place. Let’s get cooking!
Why You’ll Love This Short Rib Ragu
Get ready for a pasta dish that’s truly a winner. This recipe guarantees an unforgettable meal:
- Incredible depth of flavor, making it the best short rib ragu you’ll ever taste.
- Surprisingly manageable prep time, perfect for busy weeknights.
- Packed with protein and nutrients for a wholesome meal.
- A budget-friendly way to enjoy a luxurious dish.
- Sure to please the whole family, from picky eaters to seasoned foodies.
- It’s the best short rib ragu for impressing guests.
- Creates a wonderfully rich and savory sauce.
- Simple enough for beginners, yet impressive enough for any occasion.
Ingredients for Short Rib Ragu
Gathering these ingredients is the first step to creating a truly delicious beef short rib ragu. The quality of your short ribs matters, so I prefer de-boned ones cut into about 5cm cubes for convenience, though bone-in will add even more flavor. You’ll also need the classic mirepoix: 1 cup white onion, finely diced, ½ cup celery, finely diced, and ½ cup carrot, finely diced. These aromatics build the flavor base. Don’t forget 4 garlic cloves, finely minced, and 2 tbsp tomato paste, which adds depth and color when sautéed. For the braising liquid, we’ll use 2 tbsp light olive oil, 1 cup red wine (a dry red like Cabernet Sauvignon or Merlot works best), 1 ¾ cup crushed tomatoes for that essential tomatoey richness, and 1 cup beef or chicken broth. A splash of 2 tbsp sherry or red wine vinegar brightens everything up at the end. Of course, season generously with Kosher salt, to taste and Fresh cracked pepper, to taste. To infuse fragrance, grab an herb bundle (rosemary, thyme, parsley stems) and 2 bay leaves. Finally, for serving, you’ll need about 1 lb tagliatelle or pappardelle pasta, plus chopped parsley and grated Parmigiano Reggiano for garnish.
How to Make Short Rib Ragu
Creating this amazing short rib ragu recipe is a labor of love, but it’s mostly hands-off! It’s the kind of dish that makes your kitchen smell incredible and promises pure comfort in every bite.
- Step 1: Preheat your oven to 325°F (160°C). Season the beef short ribs generously on all sides with kosher salt and fresh cracked pepper.
- Step 2: In a large Dutch oven or heavy-bottomed pot over medium-high heat, add 2 tbsp light olive oil. Sear the short ribs until beautifully browned on all sides, working in batches to avoid overcrowding the pot. This browning builds so much flavor! Place the seared ribs onto a plate. If there’s more than 2 tablespoons of rendered fat, carefully pour off the excess.
- Step 3: Add the diced onion, celery, and carrot to the same pot. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
- Step 4: Stir in the 2 tbsp tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for another 2-3 minutes, stirring constantly, until the tomato paste darkens slightly. This step really deepens the tomato flavor.
- Step 5: Pour in the 1 cup red wine. Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pot – that’s pure flavor gold! Let the wine simmer and reduce by about half.
- Step 6: Return the seared short ribs to the pot. Add the 1 cup beef or chicken broth, 1 ¾ cup crushed tomatoes, the herb bundle, and 2 bay leaves. Bring the liquid to a gentle simmer. This is where the magic of a slow cooker short rib ragu really begins, even in the oven. Cover the pot partially, allowing some steam to escape.
- Step 7: Simmer in the preheated oven for 2 to 2½ hours. Check periodically to ensure there’s enough liquid; add a splash more broth or water if it seems too dry. You’re looking for the ribs to be fork-tender. If they’re still firm, continue simmering for another 30 minutes.
- Step 8: Once tender, carefully remove the short ribs from the pot. Discard the bay leaves and herb bundle. Shred the meat using two forks until it’s falling apart. If you used bone-in ribs, remove the bones before shredding.
- Step 9: Return the shredded meat to the sauce. Stir in the 2 tbsp sherry or red wine vinegar. Taste and adjust seasoning with more salt and pepper if needed. If the sauce is thinner than you like, simmer uncovered for another 15-30 minutes to thicken. This is a key step for a great slow cooker short rib ragu.
- Step 10: Cook 1 lb tagliatelle or pappardelle pasta according to package directions. Serve the rich ragù over your favorite pasta, garnished with chopped parsley and grated Parmigiano Reggiano. Enjoy your delicious slow cooked beef ragu!
Pro Tips for the Best Short Rib Ragu
Want to elevate your already amazing braised short rib ragu? Follow these simple tips for guaranteed success:
- Don’t skip the searing step! Browning the short ribs is crucial for developing deep flavor and color.
- Low and slow is the way to go. Resist the urge to rush the cooking process; tender meat is key.
- Taste and adjust seasoning throughout. The flavors meld and deepen as it cooks, so a final check is essential.
- Deglaze thoroughly. Those browned bits at the bottom of the pot are pure flavor – make sure to scrape them all up.
What’s the secret to perfect short rib ragu?
The real secret to an authentic short rib ragu is patience and proper browning. Searing the meat well and allowing it to braise slowly until fork-tender ensures that melt-in-your-mouth texture and rich, complex flavor that can’t be rushed. For more on the science of braising, check out this explanation of braising techniques.
Can I make short rib ragu ahead of time?
Absolutely! This dish is fantastic for meal prep. You can make the entire ragù a day or two in advance. The flavors actually improve as it sits. Store it covered in the refrigerator before cooking. Learn more about making food ahead.
How do I avoid common mistakes with short rib ragu?
A common pitfall is not searing the meat properly, which leads to less flavor. Also, avoid overcrowding the pot when searing; work in batches. Finally, don’t over-reduce the sauce too early; it should remain moist enough to keep the meat tender.
Best Ways to Serve Short Rib Ragu
This incredible short rib ragu is so versatile, it’s more than just a pasta topping! While it absolutely shines as a hearty short rib pasta sauce tossed with tagliatelle or pappardelle, don’t limit its deliciousness. I also love serving it over creamy polenta for a wonderfully comforting meal, or even spooned into homemade ravioli for a special occasion. For a lighter option, try it over mashed cauliflower or a bed of fluffy rice. It’s perfect for sopping up with crusty bread! For more pasta inspiration, explore these pasta recipes.
Nutrition Facts for Short Rib Ragu
When you dive into this incredible short rib ragu, here’s a breakdown of what you’re enjoying per serving. It’s a satisfying meal that balances rich flavor with good nutrition.
- Calories: 657
- Fat: 22 g
- Saturated Fat: N/A
- Protein: 42 g
- Carbohydrates: 69 g
- Fiber: N/A
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Short Rib Ragu
This delicious short rib ragu is perfect for making ahead, which is a huge plus for busy cooks! Once the ragù has cooled completely, transfer it to airtight containers. For refrigeration, it will keep beautifully for about 3 to 4 days. If you want to store it for longer, this slow cooked beef ragu freezes exceptionally well. Pack it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It should last for up to 3 months in the freezer. To reheat, the best method is to gently warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If reheating from frozen, allow it to thaw in the refrigerator overnight first for the best results. For tips on proper food storage, consult food safety guidelines.
Frequently Asked Questions About Short Rib Ragu
What makes this short rib ragu so rich?
The richness of this short rib ragu comes from a few key things. First, searing the beef short ribs properly builds a deep, savory foundation. Then, the slow braising process allows the meat to become incredibly tender and infuse the sauce with its luxurious flavor. Using a good quality red wine and beef broth also contributes significantly to that complex, mouthwatering taste that makes it such a rich short rib ragu.
Can I use a slow cooker or Instant Pot for this recipe?
Yes, you absolutely can adapt this recipe for a slow cooker or Instant Pot! For a slow cooker, follow the initial searing and sautéing steps on the stovetop, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, follow the stovetop steps, then cook on high pressure for about 45-60 minutes with a natural pressure release. Check out these Instant Pot tips.
What is the best cut of beef for ragu?
While this recipe specifically calls for beef short ribs, which are fantastic for their marbling and ability to break down into tender shreds, other cuts can work for a ragu. Chuck roast or beef shoulder are excellent, more economical alternatives that also braise beautifully. The key is to choose a cut with good fat content that will become tender and flavorful with slow cooking, creating that desirable melt-in-your-mouth texture.
How do I thicken my short rib ragu if it’s too thin?
If your short rib ragu ends up a bit thinner than you prefer, don’t worry! The easiest way to thicken it is to simply simmer the sauce uncovered over low heat for an additional 15-30 minutes. This allows excess liquid to evaporate, concentrating the flavors and achieving that perfect, luscious consistency. You can also create a slurry with a tablespoon of cornstarch or flour mixed with a little cold water, then stir it into the simmering sauce until thickened. For more thickening techniques, see sauce thickening methods.
Variations of Short Rib Ragu You Can Try
Once you’ve mastered the classic, you might want to experiment with different takes on this incredible dish. This hearty short rib ragu is so adaptable!
- Spicy Kick: Add a pinch of red pepper flakes along with the garlic and tomato paste for a subtle heat that complements the rich beef.
- Vegetarian Option: Swap the beef short ribs for hearty mushrooms like portobello or shiitake, and use vegetable broth. This creates a wonderfully robust vegetarian ragu.
- Slow Cooker Conversion: Sear the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the meat is fall-apart tender.
- Smoked Paprika Twist: For a deeper, smokier flavor profile, stir in a teaspoon of smoked paprika during the sautéing stage with the tomato paste.
Short Rib Ragu: Hearty & Flavorful 1-Pot Meal
- Total Time: 170 min
- Yield: 6 Servings 1x
- Diet: Vegetarian
Description
This hearty short rib ragù transforms humble ingredients into an indulgent pasta sauce through slow cooking. The rich, savory flavor comes from properly searing the meat and allowing it to simmer until it’s fork-tender and falling apart. Though it requires patience, most of the cooking time is hands-off, rewarding you with an impressive dish perfect for Sunday dinners or special occasions.
Ingredients
- 2 lbs beef short ribs, de-boned, cut into 5cm cubes
- 1 cup white onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 4 garlic cloves, finely minced
- 2 tbsp tomato paste
- 2 tbsp light olive oil
- 1 cup red wine
- 1 cup beef or chicken broth
- 1 ¾ cup crushed tomatoes
- 2 tbsp sherry or red wine vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Herb bundle (rosemary, thyme, parsley stems)
- 2 bay leaves
- 1 lbs tagliatelle or pappardelle pasta
- Chopped parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
- Season short ribs with kosher salt on all sides.
- In a large braiser or Dutch oven over medium-high heat, add the olive oil. Sear the short ribs on all sides until browned, working in batches if necessary to avoid crowding. Transfer seared ribs to a plate. If excessive grease has rendered, remove all but 2 tablespoons from the pot.
- Add onion, celery, carrot and garlic to the same pot. Sauté on medium-high for 3-4 minutes, until onions become translucent.
- Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Continue to sauté for another 2-3 minutes until paste darkens slightly.
- Pour in red wine, scraping all browned bits from the bottom of the pot with a wooden spoon.
- Return the seared short ribs to the pot. Add broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a low simmer, then cover partially to allow steam to escape while sauce reduces. Simmer for 2 to 2½ hours, checking occasionally and adding a splash of broth or water if the sauce becomes too dry.
- The ribs are ready when they’re fork-tender and fall apart easily. If they’re not tender after 2½ hours, continue simmering for another 30 minutes.
- Remove and discard bay leaves and herb bundle. Shred the meat in the pot using tongs or two forks. If using bone-in ribs, remove bones first, then shred. Consider removing cartilage if desired.
- Taste and adjust seasoning. Add vinegar. If the sauce seems too thin, continue simmering uncovered for another 15-30 minutes until desired consistency is reached.
- Cook pasta according to package instructions. Serve the ragù over pasta, garnished with grated Parmigiano Reggiano and chopped parsley.
Notes
- De-boned short ribs cut English Style are convenient, though bone-in will provide more flavor.
- Stewing beef cubes make an economical alternative.
- This versatile ragù pairs well with pasta, polenta, or as filling for ravioli and lasagna.
- Best served with hearty pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni or cavatelli.
- Prep Time: 20 min
- Cook Time: 150 min
- Category: Main Dishes
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 6 generous portions)
- Calories: 657
- Sugar: N/A
- Sodium: N/A
- Fat: 22 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 69 g
- Fiber: N/A
- Protein: 42 g
- Cholesterol: N/A
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