Get ready to impress with this Braised Short Rib Ragu. It's made with beef short ribs that are pan-seared and then simmered in a rich and savory tomato sauce until they are tender enough to fall off the bone.
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I love fall because I can make all my favorite cozy meals! This hearty, bold-flavored short rib ragu sauce is perfect for a dinner party, holiday, or date night.
Just like with my red wine braised short ribs, these are cooked until they are fall apart tender! Serve over fresh pappardelle and enjoy every bite of this unbelievably delicious meat sauce.
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Why You'll Love this Recipe
- Melt-in-your-mouth short ribs. Slow-cooking these short ribs for 3 ½ hours allows them to become incredibly tender and literally fall off the bone. This type of perfection can't be rushed!
- Short prep time. Although this short rib ragu does have a long cooking time, this recipe only requires about 25 minutes of hands-on time. The Dutch oven will do the rest of the work for you.
- Perfect for the holidays. When served over pappardelle pasta, it makes the ultimate, elevated dish.
Ingredients
- Short ribs. I used English-style beef short ribs. This cut of short ribs contains one bone per cut. For best results, opt for the thickest-cut short ribs. Thinner cuts tend to be fattier. If you prefer a poultry dish, try this easy chicken bolognese.
- Crushed tomatoes. Crushed tomatoes are different than tomato sauce and tomato puree. The chunky texture adds body to the sauce and is quite thick. If desired, use a can with no salt added for a lower sodium sauce.
- Dry red wine. Wine is used to deglaze the pot and boost the flavor. All of the alcohol cooks off, but the flavor remains and helps balance the acidity in the crushed tomatoes. I don't recommend skipping this but if you need to you can add a splash of balsamic vinegar.
- Beef broth. Beef broth has the greatest depth of flavor you can use. Its richness compliments the flavor of short ribs and makes the ultimate comfort food ragu or bolognese. Give it a try in my Red Wine Pot Roast next!
- Herbs. I highly recommend fresh herbs over dried. They're more aromatic and will add a more earthy flavor to the meat sauce.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Heat oil over medium-high heat. Once hot, place the short ribs into the pot and cook on each side for 3 minutes until browned. 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.
Step 3
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. 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 hours. 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. 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.
Recipe FAQs
The likely cause is too little cook time. If not, it's possible that you purchased a low-quality cut of meat. If the short ribs have a thick fat cap on the top, they likely won't become very tender. It may be helpful to ask the butcher to help you choose the best cut of meat for the dish.
For best results, the short ribs should be covered halfway with liquid. This will allow the short ribs to braise best and make a thick and creamy sauce. If the short ribs are fully submerged, the ragu will be too thin and lacking in flavor.
Once you shred the short ribs and stir the meat back into the sauce, it should be quite thick. However, if yours seems on the thinner side, stir in a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon water) over low heat and stir until your desired consistency is reached.
Yes! Follow steps 1-2 to brown the meat (some slow cookers have a browning option which can be used as well). Transfer the short ribs to the slow cooker and then add the remaining ingredients. Stir and cook on low for 8-9 hours or high for 3-4 hours. Shred the meat and discard bones and fat. Turn the slow cooker to high and let the sauce simmer for 15 minutes to thicken. Return the meat to the pan, skimming any fat from the top. Serve!
Sarah's Top Tips
- Don't skip the sear. The first step in this recipe is searing the short ribs. It may be tempting to skip knowing that the meat is going to simmer for hours, but this helps the meat develop a nice crust and makes for a deeper flavored sauce with so much flavor.
- Pat the short ribs dry! It is difficult to get a good sear on ribs that are too moist. For this reason, patting the short ribs completely dry before seasoning generously and searing is key!
- Skim off excess fat that floats to the top of the pan using a paper towel.
- Take care to finely dice the aromatics. The last thing you want is large chunks of carrot or celery in your ragu. Finely and evenly dice to ensure these flavors blend seamlessly into the sauce.
Serving Short Rib Ragu
Serving Braised Short Rib Ragu over your favorite pasta with tons of freshly grated parmesan is my all-time favorite way to enjoy this rich meat sauce.
If you'd like to pair it with a simple side dish, I'd recommend a light vegetable side dish such as Air Fried Frozen Green Beans, simple spinach salad or Air Fryer Frozen Brussels Sprouts.
My Cranberry Sauce Baked Brie would make an excellent appetizer and try my espresso martini with tequila for dessert!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat covered in the microwave or on the stovetop until cooked through.
Freeze leftovers in freezer-safe containers or bags for 3-4 months. Defrost in the refrigerator overnight and heat up in the microwave or on the stovetop.
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Braised Short Rib Ragu
KITCHEN TOOLS NEEDED
- Cutting board
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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, peeled and finely diced
- 4 garlic cloves, minced
- 1 6 ounce can of tomato paste
- 1 cup red wine
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 parmesan rind
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
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.
- 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.
- 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.
- 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.
- Reduce the heat to low, cover the pot and simmer for 3 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.
Sarah's Tips
- Don't skip the sear. The first step in this recipe is searing the short ribs. It may be tempting to skip knowing that the meat is going to simmer for hours, but this helps the meat develop a nice crust and makes for a deeper flavored sauce with so much flavor.
- Pat the short ribs dry! It is difficult to get a good sear on ribs that are too moist. For this reason, patting the short ribs completely dry before seasoning generously and searing is key!
- Skim off excess fat that floats to the top of the pan using a paper towel.
- Take care to finely dice the aromatics. The last thing you want is large chunks of carrot or celery in your ragu. Finely and evenly dice to ensure these flavors blend seamlessly into the sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat covered in the microwave or on the stovetop until cooked through.
- Freeze leftovers in freezer-safe containers or bags for 3-4 months. Defrost in the refrigerator overnight and heat up in the microwave or on the stovetop.
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!