Name: Short Rib Ragu
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 3–4 lbs bone-in beef short ribs; Salt and black pepper, to taste; 2 tbsp olive oil; 1 large yellow onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes or tomato puree; 1 cup dry red wine (Cabernet or Merlot); 1 cup beef broth; 2 bay leaves; 1–2 sprigs fresh thyme or rosemary (optional); Chopped fresh parsley, for garnish; Pasta (like pappardelle), polenta, or mashed potatoes, for serving

Short Rib Ragu is one of those slow-cooked meals that fills my kitchen with rich, savory aromas and delivers a deeply comforting, restaurant-worthy dish. I braise tender beef short ribs until they fall apart in a robust tomato and red wine sauce, then serve it over pasta, polenta, or even mashed potatoes for a meal that feels both rustic and indulgent.

Why You’ll Love This Recipe

I love this recipe for its rich flavor, velvety texture, and impressive presentation. The short ribs become unbelievably tender after a long, slow simmer, and the sauce develops layers of deep, savory flavor from red wine, aromatics, and tomatoes. It’s a make-ahead-friendly recipe that gets even better the next day, making it perfect for dinner parties, holidays, or when I just want to treat myself to something hearty and soul-warming.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in beef short ribs
Salt
Black pepper
Olive oil
Yellow onion, chopped
Carrots, diced
Celery, diced
Garlic cloves, minced
Tomato paste
Crushed tomatoes or tomato puree
Red wine (dry, like Cabernet or Merlot)
Beef broth
Bay leaves
Fresh thyme or rosemary (optional)
Fresh parsley (for garnish)
Pasta (like pappardelle), polenta, or mashed potatoes for serving

directions

I season the short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, I heat olive oil over medium-high heat and sear the ribs on all sides until they’re browned. I remove them and set them aside.
In the same pot, I add the onion, carrots, and celery, cooking for about 5–7 minutes until softened.
I stir in the garlic and tomato paste and cook for 1–2 minutes, letting the paste darken slightly.
I deglaze the pot with red wine, scraping up any browned bits. I simmer it for 5 minutes to reduce slightly.
I stir in the crushed tomatoes and beef broth, then return the short ribs to the pot. I add bay leaves and fresh herbs if I’m using them.
I bring it to a simmer, cover, and cook on low heat (or in a 325°F oven) for about 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
I remove the ribs, shred the meat, and discard bones and any large fat pieces.
I return the shredded meat to the pot, stir everything together, and simmer uncovered for 10–15 minutes to thicken the sauce slightly.
I serve it hot over pasta, polenta, or mashed potatoes, topped with chopped fresh parsley.

Servings and timing

This recipe serves 6 people. It takes about 30 minutes to prep and sear, and about 3 hours to cook, so I plan on around 3.5 hours from start to finish.

Variations

Sometimes I add a splash of balsamic vinegar at the end for extra depth. If I don’t have red wine, I use extra broth and a tablespoon of Worcestershire sauce. I’ve also made this with boneless short ribs or chuck roast when I couldn’t find bone-in. For a richer sauce, I stir in a tablespoon of butter before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This dish actually tastes better the next day as the flavors deepen. I reheat it gently on the stove or in the microwave with a splash of broth or water to loosen the sauce if needed. It also freezes well for up to 3 months.

FAQs

Can I make this in a slow cooker?

Yes, I sear the meat and sauté the vegetables first, then transfer everything to the crockpot and cook on low for 8 hours or high for 4–5 hours.

What’s the best pasta to serve with short rib ragu?

I like pappardelle, rigatoni, or tagliatelle because they hold the thick sauce well, but any hearty pasta works.

Do I need to use red wine?

No, but it adds depth. If I skip it, I substitute with more beef broth and a bit of balsamic or red wine vinegar for balance.

Can I use boneless short ribs?

Yes, they work just as well and cook a little faster. I just make sure to trim any excess fat.

How do I thicken the sauce?

If the sauce feels thin, I let it simmer uncovered after removing the meat. It reduces and thickens naturally as it cooks down.

Conclusion

Short Rib Ragu is the kind of meal that feels like a hug in a bowl—deep, rich, and full of flavor. I love how the simple ingredients come together into something so luxurious and comforting. Whether I’m cooking for a cozy night in or hosting guests, this dish never fails to impress and satisfy.