When the weather starts to cool, all I want is rich, comforting meals. This braised short rib ragu is one of my go-tos. It's hearty, cozy, and feels a little bit fancy without being fussy. Bone-in short ribs are seared, then simmered low and slow in red wine and tomatoes until they're melt-in-your-mouth tender, filling the house with the kind of aroma that makes you excited for dinner. It only takes about 25 minutes of hands-on prep, then the stovetop does the rest. I love making a big batch on a Sunday, freezing extras, and pulling them out later for an easy weeknight win.
The Secret to a Rich, Silky Ragu
One of the reasons I love making this short rib ragu is that it's truly a one-pot wonder with minimal cleanup but big flavor. Just like my red wine braised short ribs, the short ribs here do all the work. As they simmer, the bones and connective tissue melt into the sauce and give it a silky, almost velvety body that ground beef ragu just can't match.
The other big flavor builder is the tomato paste. Letting it cook until it darkens to a deep brick red adds a rich, almost sweet depth that makes the ragu taste like it simmered all day. And the parmesan rind? It slowly melts into the sauce for a salty, savory backbone.
The ribs are ready when the meat slides right off the bone and shreds with almost no pressure from a fork. Readers say it's become a family favorite, and one is making it for Christmas Day!
You can keep it classic with fresh pappardelle, or switch things up and serve it over creamy polenta or mashed potatoes. For a lighter meal, try my braised chicken ragu for the same cozy flavors with a different protein.
Which Short Ribs Should I Buy?
Look for English-cut short ribs. These are thick, meaty chunks with one bone each, usually 2 to 4 inches long. Skip flanken-cut ribs, which are sliced thin across several bones for Korean-style grilling. They're too thin to braise and fall apart into stringy bits. Choose ribs with lots of meat on top of the bone and trim any thick layer of fat before searing. That keeps the ragu from turning greasy.
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Ingredients
- Bone-in beef short ribs. They create the richest, most flavorful sauce. Boneless works, but the flavor is lighter, and the sauce is thinner.
- Onion, carrots, and celery. Dice them finely so they melt right into the sauce instead of sitting in chunks.
- Tomato paste. A full 6-ounce can, browned until it's deep red, gives the ragu its body and rich flavor.
- Red wine. Use a dry red you'd enjoy drinking, like Cabernet, Merlot, or Chianti. To skip the wine, add an extra cup of low-sodium beef broth instead. The sauce will be a little less deep but still delicious.
- Crushed tomatoes and low-sodium beef broth. This is the braising liquid. Low-sodium broth matters here because the sauce reduces for hours and the parmesan rind adds salt too.
- Parmesan rind. Save the hard ends from your parmesan wedges in the freezer for recipes like this. Skip it to make the ragu dairy-free.
- Fresh rosemary, thyme, and bay leaves. Leave the sprigs whole, so they're easy to fish out before shredding.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Pat the short ribs dry and season them well. Heat oil over medium-high heat. Once hot, place the short ribs into the pot and cook on each side for 3 minutes until a deep brown crust forms. Transfer the short ribs to a plate and set aside.
Step 2
Drain all but 1-2 tablespoons of drippings from the pot, then add the onion, carrots, and celery. Cook for about 5 minutes, or until softened. Add the garlic and cook for 1 minute more, until fragrant.
Step 3
Add in the tomato paste and allow this to brown for about 3 minutes, until it turns a deep brick red. Deglaze the pan with the red wine and carefully scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes. Add the short ribs, crushed tomatoes, herbs, parmesan rind, and beef broth. Stir to combine and bring it to a boil.
Step 4
Reduce the heat to low, cover, and simmer until the short ribs are tender and easily fall off the bone, about 3-4 hours. You should see just a few lazy bubbles, not a rolling boil. Transfer the short ribs to a plate and remove the herbs, bay leaves, and parmesan rind from the pot.
Step 5
Use two forks to shred the short ribs and discard the bones and any chewy bits of fat. Add them back to the pot, season with additional salt and pepper to taste, and stir to combine. Serve over pappardelle or tagliatelle pasta and top with freshly grated parmesan cheese.
Sarah's Top Tips
- Don't skip the sear. Browning the short ribs first builds a deep, rich flavor base. Pat the ribs dry before searing, because moisture prevents a good crust.
- Cover the ribs halfway with liquid. This ensures proper braising and a thick, rich sauce. Fully submerging them can make it thin and less flavorful.
- A low, steady simmer is key. Avoid boiling, which tightens the meat. Slow cooking makes it fall-apart tender.
- Still tough after 3 hours? Keep going. Short ribs vary a lot in size, so some need closer to 4 hours. Tough short ribs are almost always undercooked, not overcooked. Keep the pot covered, check every 30 minutes, and stop when the meat pulls away from the bone on its own.
- Skim the fat. Short ribs release a lot of fat. Spoon it off the top before shredding, or chill the ragu overnight and lift off the hardened layer.
Serving Short Rib Ragu
This braised short rib ragu is so versatile when it comes to serving. The classic way is over wide ribbons of fresh pappardelle, where the rich sauce clings to every bite of pasta. Toss the pasta with the ragu and a splash of pasta water in the pot so every noodle gets coated, then finish with parmesan.
For a cozy twist, spoon it over creamy Yukon Gold mashed potatoes and let the sauce soak right in. It's also delicious alongside simple roasted or sautéed vegetables to cut the richness. I like crispy green beans, roasted broccoli, or sweet and salty Brussels sprouts.
Storage & Reheating
Fridge: Leftover ragu keeps really well, which makes it perfect for meal prep. Store cooled ragu in an airtight container in the fridge for 3-4 days. Keep it separate from the pasta so the noodles don't get soggy.
Freezer: Freeze it in portions for up to 3 months. It actually tastes even better after the flavors have had time to mingle. Thaw overnight in the fridge.
Reheat: Warm it gently on the stove with a splash of broth or pasta water to loosen the sauce, and it'll taste just as cozy as the day you made it.
Make ahead: Make the ragu up to 2 days ahead. It's even better on day two, and the fat is easy to lift off once it's chilled.
More Pasta Recipes You May Like
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Braised Short Rib Ragu
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Ingredients
- 3 pounds bone-in beef short ribs
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 large carrots, peeled and finely diced
- 3 celery stalks, finely diced
- 4 garlic cloves, minced
- 1 6 ounce can of tomato paste
- 1 cup red wine, Skip the wine and add more beef broth instead.
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 parmesan rind
- 1 (28 ounce) can crushed tomatoes
- 1 cup low-sodium beef broth
- 1 pound tagliatelle, for serving
- grated parmesan, for serving
Instructions
- In a large Dutch oven or pot, heat the 2 tablespoons of olive oil or medium-high heat. Pat dry the short ribs with paper towels and season generously with Kosher salt and black pepper on all sides.3 pounds bone-in beef short ribs, Kosher salt, Black pepper, 2 tablespoons olive oil
- Once the oil is hot, add in the short ribs and cook for about 3 minutes per side, until browned. Transfer them to a plate and set aside.
- Carefully drain all but about 1-2 tablespoons of drippings from the pot.
- Add the onion, carrots and celery to the pot and stir until slightly softened about 5 minutes. Add the garlic to the pot and cook for 2 minutes while stirring.1 large yellow onion, 3 large carrots, 3 celery stalks, 4 garlic cloves
- Next, add in the tomato paste and allow this to brown for about 3 minutes. Deglaze the pan with the red wine and carefully scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.1 6 ounce can of tomato paste, 1 cup red wine
- Add the short ribs back to the pot along with the crushed tomatoes, herbs, bay leaves, parmesan rind and beef broth. Stir to combine and bring it to a boil.2 sprigs fresh rosemary, 5 sprigs fresh thyme, 2 bay leaves, 1 parmesan rind, 1 (28 ounce) can crushed tomatoes, 1 cup low-sodium beef broth
- Reduce the heat to low, cover the pot and simmer for 3-4 hours or until the short ribs are tender and easily fall off the bone. Transfer the short ribs to a plate and remove the herbs, bay leaves and parmesan rind from the pot.
- Use two forks to shred the short ribs and discard the bones. Add them back to the pot, season with additional salt and pepper to taste, and stir to combine.
- Serve over pappardelle or tagliatelle pasta and top with freshly grated parmesan cheese.1 pound tagliatelle, grated parmesan
Sarah's Tips
- Short ribs vary in size, so if they're still tough after 3 hours, keep simmering covered and check every 30 minutes until the meat pulls off the bone easily.
- For the slow cooker, sear first, then transfer the ribs and sauce and cook on low for 8-9 hours or high for 3-4 hours. Shred, discard the bones and fat, then simmer on high for 15 minutes to thicken.
- To prep ahead, sear and assemble everything the day before, refrigerate overnight, and cook the next day.
- Skim the fat with a spoon or dab the top with a paper towel before serving. Even easier, chill the ragu overnight and lift off the hardened fat.
- Dice the carrot, celery, and onion finely so they melt into the sauce.
- If the sauce is too thin, simmer it uncovered for 15 minutes after shredding, or stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon water. If it's too thick, add a splash of broth or water.
- For dairy-free, skip the parmesan rind and topping. For gluten-free, serve over gluten-free pasta, polenta, or mashed potatoes.
- Store in the fridge for 3-4 days or freeze for up to 3 months. Keep the ragu separate from the pasta so the noodles don't get soggy.
Tools I Use for This Recipe
- Cutting board
Tiffany Jendrzejczyk says
3 hours not long enough still cooking after 3 1/2 hours
Sarah Hill says
Hi Tiffany! Short ribs can take a little longer depending on their size and how gently they’re simmering. If they’re still tough at 3½ hours, keep them covered and cooking until the meat is fork-tender and pulls apart easily. Thanks for sharing your experience!
Suzi says
This has become a family favorite! It’s so delicious!
Michael Norman says
The ingredients list doesn’t even tell you how much of everything you need
Sarah Hill says
Hi Michael, I think you may be looking at the ingredient list in the post. If you scroll down to the recipe card, it gives amounts for all the ingredients.
Sue Peterson says
Hi Sarah, do you have a favorite pappardelle or tagliatelle pasta brand you tyically use?
Sarah Hill says
No favorite, but there are definitely better brands out there. I usually don't go for a store brand even though they are cheaper.
Ashley says
This was insanely delicious!
Nancy Cassano says
My Husband loved this and request it all the time now. Super easy to make!
Abbey says
Melt in your mouth good! My whole family loved this and I’m making it for Christmas Day!