A rich, savory aroma wafts through your kitchen as the short ribs slowly transform into a luscious ragu, each bite melting in your mouth. This Short Rib Ragu takes just a bit of time to prepare but rewards you with deep flavors and a comforting, hearty sauce that pairs beautifully with your choice of pasta. The long, low-and-slow cooking method ensures the meat becomes incredibly tender while the ingredients meld into a sumptuous dish.
This recipe is perfect for gatherings or cozy family dinners. It’s simple enough for a weekend meal yet impressive enough to serve at special occasions. You can easily make this ragu a day in advance; it actually tastes better when stored overnight, allowing the flavors to deepen.
Why You’ll Love This Recipe
- The beef short ribs create a tender texture that melts in your mouth.
- A simple technique elevates budget-friendly ingredients into an exquisite meal.
- The rich, complex flavors develop through slow cooking, drawing everyone to the table.
- Perfect for cozy nights or as a showstopper for guests.
What You’ll Need
Gathering the right ingredients will set you up for success. Below is what you’ll need for this recipe.
For the Ragu
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 28 oz canned tomatoes, crushed
- 2 bay leaves
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
For Serving
- Grated parmesan cheese, to taste
- Cooked pasta (optional)
Use any red wine suitable for cooking.
Substitutions & Swaps
- Beef broth can be replaced with chicken broth.
- Any sturdy pasta works instead of traditional spaghetti.
- Substitute fresh herbs with dried varieties; use less.
- Canned tomatoes may be swapped for fresh in peak season.
How to Make It
Follow these simple steps to create your delicious ragu.
Sear
Heat olive oil in a large pot over medium heat. Add the beef short ribs and sear on all sides until browned. Remove and set aside.
Sauté
In the same pot, add onion, carrot, celery, and garlic; cook until softened.
Deglaze
Deglaze the pot with red wine, scraping up any browned bits.
Combine
Return the short ribs to the pot and add beef broth, canned tomatoes, bay leaves, thyme, salt, and pepper.
Simmer
Bring to a simmer, then cover and reduce heat to low. Cook for 2-3 hours until meat is tender.
Shred
Remove the short ribs, shred the meat, and discard bones. Return meat to the sauce.
Serve
Serve over pasta if desired, garnished with parmesan cheese.
How to Store It
Fridge: store in an airtight container for up to 4 days.
Freezer: yes, for up to 3 months.
Reheat: heat gently in a saucepan for about 10 minutes.
Tips for Best Results
- Use a good quality red wine, as it significantly enhances flavor.
- Let the ragu cool before transferring to the fridge for optimal storage.
- Stir occasionally during cooking to prevent sticking to the pot.
- Shred the meat while warm for easier handling.
Serving Suggestions
- Pair with a crusty bread for dipping.
- Serve alongside a fresh green salad.
- Perfect for special occasions such as holidays or dinner parties.
