DINNER

Braised Short Rib Ragu: 2 Hour Melt-in-Mouth

by Fatima Garcia

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2 de September de 2025

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Braised short rib ragu has become my absolute go-to for a truly comforting and impressive meal, and I can’t wait for you to experience it too. There’s something magical about the aroma that fills my kitchen on a Sunday afternoon – a rich, savory perfume of slow-cooked beef, red wine, and herbs that just signals pure deliciousness. This isn’t just any pasta sauce; it’s a deeply flavorful, slow cooked short rib ragu that melts in your mouth. The meat becomes incredibly tender, practically falling off the bone, and it coats every strand of pasta in its luscious sauce. Get ready to impress yourself and everyone at your table. Let’s dive in!

Why You’ll Love This Braised Short Rib Ragu

This isn’t just dinner; it’s an experience! You’ll adore this braised short rib ragu for so many reasons:

It’s incredibly flavorful and deeply satisfying.
The meat is so tender beef short rib ragu, it practically melts in your mouth.
It smells absolutely divine while it cooks, filling your home with warmth.
This hearty short rib ragu is perfect for cozy nights in or special occasions.
It’s surprisingly easy to make, despite its gourmet taste.
The rich sauce is perfect for coating your favorite pasta.
It’s a fantastic make-ahead meal that tastes even better the next day.

Ingredients for Braised Short Rib Ragu

Gathering these ingredients is the first step to achieving that amazing depth of flavor. It’s a straightforward list, but each component plays a crucial role in creating our rich, slow-cooked masterpiece. You’ll need:

2 pounds beef short ribs – bone-in is best for flavor
2 tablespoons olive oil – for searing the ribs and sautéing veggies
1 medium onion, chopped – provides a sweet aromatic base
2 cloves garlic, minced – essential for that savory punch
2 carrots, diced – adds a subtle sweetness and body to the sauce
2 celery stalks, diced – contributes aromatics and a slight bitterness
1 cup red wine (such as Cabernet Sauvignon) – this is key for a true short rib ragu with red wine, adding depth and acidity
1 can (14 oz) crushed tomatoes – the backbone of our tomato base
1 cup beef broth – adds moisture and savory notes
2 tablespoons tomato paste – for concentrated tomato flavor and richness
1 teaspoon dried thyme – a classic herb that complements beef beautifully
1 teaspoon dried oregano – adds a Mediterranean herbaceousness
Salt and pepper, to taste – to enhance all the flavors
1 pound pasta (your choice) – I love using pappardelle or tagliatelle
Fresh basil and grated Parmesan cheese for garnish – for that fresh finish

How to Make Braised Short Rib Ragu

Get ready to create an incredibly rich and flavorful sauce that will transform your pasta night. This recipe for braised short rib ragu is all about patience and letting the ingredients do their magic.

Step 1: Preheat your oven to 325°F (160°C). This lower temperature is crucial for tenderizing the beef slowly.
Step 2: Season your beef short ribs generously with salt and pepper. Don’t be shy; this builds the foundational flavor.
Step 3: Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until they have a beautiful, deep brown crust. This step is vital for flavor development. Remove the ribs and set them aside.
Step 4: Reduce the heat to medium and add the chopped onion, minced garlic, diced carrots, and diced celery to the same pot. Sauté these aromatics until they soften and become fragrant, about 5 minutes. The kitchen will start to smell amazing!
Step 5: Pour in the 1 cup red wine, scraping the bottom of the pot with a wooden spoon to deglaze. Let it simmer and reduce for 2-3 minutes, allowing the alcohol to cook off and leaving behind all that wonderful flavor.
Step 6: Stir in the 1 can (14 oz) crushed tomatoes, 1 cup beef broth, 2 tablespoons tomato paste, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Nestled amongst these, place your beautifully browned short ribs back into the pot. This is the beginning of your authentic braised short rib ragu.
Step 7: Cover the pot tightly and either place it in the preheated oven or continue cooking on the stovetop over very low heat. You’ll want to braise this for at least 2 hours, or until the meat is incredibly tender and easily falls off the bone. This slow braised beef ribs ragu process is what makes it so special.
Step 8: Carefully remove the tender short ribs from the sauce. Once they’re cool enough to handle, shred the meat off the bones, discarding the bones and any excess fat.
Step 9: Stir the shredded meat back into the rich, simmering sauce. Taste and adjust the seasoning with salt and pepper as needed. It’s at this point you realize you are truly making short rib ragu from scratch.
Step 10: Cook your chosen 1 pound pasta in salted boiling water according to package directions. Drain it well.
Step 11: Toss the cooked pasta with the luscious ragu sauce until every strand is perfectly coated.
Step 12: Serve immediately, garnishing with fresh basil and grated Parmesan cheese for that perfect finishing touch.

Pro Tips for the Best Braised Short Rib Ragu

Elevating your ragu from good to absolutely unforgettable is all about a few key details. I’ve learned these tricks over many batches, and they really make a difference in achieving that restaurant-quality flavor and texture.

Always sear your short ribs properly until deeply browned. This Maillard reaction is crucial for developing rich, complex flavor.
Don’t rush the braising time. Patience is key to getting that melt-in-your-mouth tenderness.
Finely chop your vegetables (mirepoix) to help them break down and meld into the sauce, creating a smoother consistency.
Taste and adjust seasoning throughout the cooking process, especially after shredding the meat.

What’s the secret to perfect braised short rib ragu?

The real secret lies in the slow braising process and proper searing of the meat. This ensures the beef becomes incredibly tender, addressing why is my short rib ragu not tender for many home cooks. It’s about building layers of flavor from the start.

Can I make braised short rib ragu ahead of time?

Absolutely! This is a fantastic make-ahead meal. You can prepare the ragu a day or two in advance, and it often tastes even better as the flavors meld. It’s a perfect part of a good short rib ragu recipe for freezing.

How do I avoid common mistakes with braised short rib ragu?

A common pitfall is not browning the meat enough, which sacrifices flavor. Also, avoid overcrowding the pot when searing; cook ribs in batches if necessary. Finally, don’t use too high a heat during braising, as this can toughen the meat.

Best Ways to Serve Braised Short Rib Ragu

This rich and hearty sauce is incredibly versatile, but its true magic shines when paired with the right accompaniments. The most classic way, of course, is the beloved short rib ragu for pasta. I personally adore serving it over thick, chewy strands of tagliatelle, as the broad surface area is perfect for catching every bit of that luscious sauce. But don’t stop there! This ragu is also phenomenal spooned over creamy polenta or even mashed potatoes for a comforting, rustic meal. Each bite is a testament to slow cooking and deep, savory flavors.

Nutrition Facts for Braised Short Rib Ragu

This deeply satisfying braised short rib ragu is a hearty meal, and here’s a look at its nutritional profile per serving. It’s packed with protein and rich flavor, making it a wonderful choice for a special dinner.

Calories: 620 kcal
Fat: 30g
Protein: 40g
Carbohydrates: N/A

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Braised Short Rib Ragu

One of the best things about this braised short rib ragu is how well it keeps, making it a fantastic candidate for meal prep. After your delicious creation has cooled completely, portion it into airtight containers. For refrigeration, it will stay wonderfully fresh for 3-4 days. If you’re planning further ahead, this recipe is a dream as a short rib ragu recipe for freezing. Simply transfer the cooled ragu to freezer-safe containers or bags, removing as much air as possible. It can be stored in the freezer for up to 3 months. Reheating is easy: thaw overnight in the refrigerator, then gently warm on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen the sauce. You can also reheat individual portions in the microwave.

Frequently Asked Questions About Braised Short Rib Ragu

How do I make braised short rib ragu?

Making this braised short rib ragu involves searing the beef short ribs, sautéing aromatic vegetables, deglazing with red wine, and then slow-braising everything together until the meat is fork-tender. It’s a process that builds incredible depth of flavor, step by step.

How long do I braise short ribs for ragu?

Typically, you’ll want to braise your short ribs for at least 2 to 2.5 hours, or until the meat is exceptionally tender and easily shreds. The exact time can vary depending on the size of the ribs and your oven or stovetop temperature.

What makes a short rib ragu rich and flavorful?

The richness comes from searing the beef properly, using good quality red wine, a balanced mirepoix (onions, carrots, celery), and a slow, low cooking temperature that allows the collagen in the ribs to break down into luscious gelatin.

Can I use a different cut of beef for this ragu?

While short ribs are ideal for their fat content and marbling, you could potentially use chuck roast or beef brisket, though the texture and flavor profile might differ slightly. The key is a cut that benefits from long, slow cooking.

Variations of Short Rib Ragu You Can Try

While this classic braised short rib ragu is divine, don’t be afraid to get creative! I love exploring different twists to keep things exciting. For a vegetarian take, swap the beef ribs for hearty mushrooms like portobellos or shiitakes, and use vegetable broth and a splash of balsamic vinegar for depth. If you’re short on time but craving that deep flavor, consider using pre-braised short ribs or even chuck roast, though the texture will be slightly different. For an extra layer of richness, similar to an authentic braised short rib ragu found in trattorias, stir in a knob of butter or a splash of heavy cream right at the end. You can also amp up the spice with a pinch of red pepper flakes during the sautéing step.

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About the Author

Fatima Garcia