The house was filled with the warm scent of garlic and simmering tomatoes, and the kids were sprawled across the living room floor, flipping through old photo albums while the radio played softly in the background.
It was a rainy Saturday, the kind that makes you want to linger indoors and cook something slow, hearty, and comforting. I had recently picked up a few beautiful short ribs at the market, and I was eager to turn them into something that would fill both the kitchen and our hearts.
I decided on a slow-simmered short rib ragu, a recipe I had been perfecting over the years. As I chopped onions, carrots, and celery, memories of my mother teaching me to savor every step in the kitchen surfaced. There’s something about braising meat that feels almost meditative—the way the kitchen fills with rich aromas as the sauce thickens and the meat becomes tender. By the time the pasta was boiling, the whole house smelled like a cozy Italian trattoria.
This dish wasn’t just about feeding my family; it was about creating moments that linger. My grandchildren peeked over the counter, asking when they could taste it, and my husband gave that satisfied nod that told me the ragu had hit the mark.
Short Description
A rich, slow-simmered beef short rib ragu served over tagliatelle or pappardelle, bursting with deep flavors from red wine, tomatoes, and aromatic herbs. Perfect for cozy weekends or family dinners.
Key Ingredients
- 2 lbs Beef short ribs – de-boned, cut into 2″ (5 cm) cubes
- 2 tablespoons Light olive oil (or vegetable/avocado oil)
- Kosher salt
- 1 cup White onion – finely diced
- ½ cup Celery – finely diced
- ½ cup Carrot – finely diced
- 4 Garlic cloves – finely minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 1 cup Broth – beef or chicken
- 1 ¾ cup Crushed tomatoes – 14 oz can
- Herb bundle – rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tablespoons Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
- 1 lb Pasta – tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Tools Needed
- Large braiser or Dutch oven
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs or two forks for shredding meat
- Large pot for pasta
Cooking Instructions
Step 1: Season and Sear the Beef
Season the short ribs with kosher salt on all sides. In a large braiser or Dutch oven, heat 2 tablespoons of light olive oil over medium-high heat. Sear the short ribs on all sides until browned.
Avoid crowding the pot; work in batches if needed. Transfer the seared short ribs to a plate. If the pot has excess grease, leave no more than 2 tablespoons.
Step 2: Sauté Aromatics
In the same pot, add onion, celery, carrot, and garlic. Sauté on medium-high heat for 3–4 minutes until the onions soften and the vegetables release their fragrance.
Step 3: Incorporate Tomato Paste
Add tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for an additional 2–3 minutes, stirring constantly to deepen the flavor.
Step 4: Deglaze with Wine
Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
Step 5: Return Meat and Add Liquids
Return the seared short ribs to the pot. Add broth and crushed tomatoes, stirring gently to combine.
Step 6: Add Herbs and Simmer
Add the herb bundle and bay leaves. Bring the pot to a low simmer. Cover with the lid slightly ajar to allow steam to escape and sauce to reduce. Cook for 2–2 ½ hours, checking occasionally. If the sauce seems too thick, add a splash of broth or water.
Step 7: Shred Meat and Adjust Seasoning
Ribs are ready when fork-tender. Remove bay leaves and herb bundle. Shred the meat in the pot using tongs or forks. Add vinegar and taste for seasoning. If the sauce is too thin, simmer uncovered for an additional 15–30 minutes.
Step 8: Cook Pasta and Serve
Prepare pasta according to package instructions. Serve the ragu over tagliatelle or pappardelle. Garnish with chopped parsley and grated Parmigiano Reggiano.
Why You’ll Love This Recipe
Flavor Explosion: The combination of slow-cooked beef, rich tomatoes, and red wine creates a depth of flavor that’s unforgettable.
Comforting and Cozy: Perfect for rainy weekends or special family dinners.
Versatile: Serve over pasta, polenta, or even creamy mashed potatoes.
Impressive Yet Simple: Looks gourmet but is straightforward to prepare with step-by-step guidance.
Mistakes to Avoid & Solutions
Crowding the Pan When Searing: Prevents proper browning. Solution: Sear in batches.
Not Deglazing Properly: Brown bits are flavor gold. Solution: Scrape the pot thoroughly while adding wine.
Cooking Too Quickly: Short ribs need slow, low simmering. Solution: Stick to 2–2 ½ hours and check tenderness.
Sauce Too Runny: If it hasn’t thickened, simmer uncovered longer.
Over-Salting Early: Meat absorbs salt while braising. Solution: Season gradually and taste at the end.
Serving and Pairing Suggestions
Serve over tagliatelle or pappardelle for a classic Italian feel.
Pair with a light arugula salad dressed with lemon and olive oil.
Complement with a glass of medium-bodied red wine like Chianti or Barbera.
For family-style meals, serve in a large bowl with bread on the side to soak up the sauce.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 2 months.
Reheating: Reheat gently on low heat, adding a splash of broth if needed to restore the sauce’s consistency.
FAQs
1. Can I use bone-in short ribs?
Yes. Just remove bones before shredding. Cartilage can be discarded.
2. Can I make this in a slow cooker?
Absolutely. Sear the ribs first, then combine ingredients in the slow cooker and cook on low for 6–8 hours.
3. Can I substitute red wine?
Yes. Use additional broth and 1 tablespoon balsamic vinegar for depth.
4. What pasta works best?
Tagliatelle or pappardelle are ideal, but rigatoni or fettuccine also work.
5. How do I prevent the sauce from tasting too acidic?
Add a pinch of sugar or a splash of vinegar gradually, tasting as you go.
Tips & Tricks
Sear ribs over medium-high heat to lock in flavor.
Chop vegetables uniformly for even cooking.
Let the ragu rest for 10 minutes before serving; flavors meld beautifully.
Recipe Variations
Spicy Ragu: Add 1 teaspoon red pepper flakes when sautéing vegetables.
Mushroom Ragu: Include 1 cup diced cremini mushrooms with aromatics.
White Wine Ragu: Substitute red wine with white wine and increase tomato paste to maintain richness.
Final Thoughts
This short rib ragu has become a weekend ritual in my home. It fills the house with warmth and brings everyone together around the table, from grandchildren to my husband. Every bite is rich, savory, and comforting, yet surprisingly simple to prepare if you follow the steps carefully.
This recipe is versatile—it pairs beautifully with pasta, polenta, or even creamy mashed potatoes. The slow simmer allows the flavors to develop, creating a sauce that’s deep, hearty, and utterly satisfying. Cooking it feels like a small act of love, one that’s shared with anyone lucky enough to be at my table. It’s not just a meal; it’s a memory in the making.
Short Rib Ragu
Ingredients
- 2 lbs Beef short ribs – de-boned cut into 2" (5 cm) cubes
- 2 tablespoons Light olive oil or vegetable/avocado oil
- Kosher salt
- 1 cup White onion – finely diced
- ½ cup Celery – finely diced
- ½ cup Carrot – finely diced
- 4 Garlic cloves – finely minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 1 cup Broth – beef or chicken
- 1 ¾ cup Crushed tomatoes – 14 oz can
- Herb bundle – rosemary thyme, parsley stems
- 2 Bay leaves
- 2 tablespoons Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
- 1 lb Pasta – tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season short ribs with kosher salt. Heat 2 tbsp olive oil in a braiser or Dutch oven over medium-high heat. Sear ribs on all sides in batches if needed. Transfer to a plate, leaving no more than 2 tbsp grease in the pot.
- Add onion, celery, carrot, and garlic to the pot. Sauté 3–4 minutes until softened and fragrant.
- Stir in tomato paste, 1 tsp salt, and ½ tsp pepper. Cook 2–3 minutes to deepen flavor.
- Pour in red wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
- Add seared ribs back to the pot with broth and crushed tomatoes. Stir gently to combine.
- Add herb bundle and bay leaves. Cover partially and simmer 2–2 ½ hours, adding broth or water if too thick.
- Remove herbs and bay leaves. Shred ribs with tongs or forks. Add vinegar and adjust seasoning. Simmer uncovered 15–30 minutes if sauce is too thin.
- Cook pasta per package instructions. Serve ragu over pasta and garnish with parsley and Parmigiano Reggiano.
