When the weather starts getting crisp, 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. The short ribs slowly cook down 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 oven does the rest. I love making a big batch on a Sunday, freezing extras, and pulling them out later for an easy weeknight win.
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. They slowly cook down until they're fall-off-the-bone tender and packed with rich flavor. It's perfect to make ahead, because the sauce freezes beautifully and tastes even better the next day. Love slow-braised, saucy beef? You'll also enjoy my Slow Cooker Italian Pot Roast for the same rich, cozy flavors with almost no hands-on time and a more budget-friendly price.
You can keep it classic with fresh pappardelle, or switch things up and serve it over creamy polenta or mashed potatoes. And if you're looking for swaps, this recipe is super flexible. For a lighter meal, try my braised chicken ragu for the same cozy flavors with a different protein.
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Ingredients
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.
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. Moisture prevents a good crust. Be sure to dry thoroughly, season well, then sear.
- Use bone-in ribs. They create the richest, most flavorful sauce. Boneless works, but the flavor is lighter.
- Don't rush the tomato paste. Let it cook for a few minutes until it darkens and caramelizes. This simple step transforms the sauce, adding a rich, almost sweet depth of flavor that makes the ragu taste like it simmered all day
- Cover ribs halfway with liquid. This ensures proper braising and a thick, creamy sauce. Fully submerging can make it thin and less flavorful.
- Low, steady simmer is key. Avoid boiling. Slow cooking makes the meat fall-apart tender.
- Ribs with a very thick fat cap may never get tender. Ask your butcher for meaty, well-marbled short ribs.
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. For a cozy twist, spoon it over creamy mashed potatoes and let the sauce soak right in. It's also delicious alongside simple roasted or sautéed vegetables. I like crispy green beans, roasted broccoli, or sweet and salty brussels sprouts.
Storage & Reheating
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.
For longer storage, freeze it in portions for up to 3 months-it actually tastes even better after the flavors have had time to mingle. When you're ready to 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.
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, peeled and 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 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.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 beef broth
- 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
- Slow cooker method: After searing, transfer ribs and sauce to a slow cooker. Cook on low 8-9 hours or high 3-4 hours. Shred, discard bones and fat, skim excess fat, then simmer on high for 15 minutes to thicken.
- Meal prep shortcut: Sear and assemble everything the day before, refrigerate overnight, then cook the next day for an easy make-ahead option.
- Skim fat easily: Use a spoon or dab the top with a paper towel before serving.
- Dice aromatics finely: Small, even pieces of carrot, celery, and onion melt seamlessly into the sauce for better flavor and texture.
- Sauce too thin? After shredding, simmer uncovered for 15 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
- Sauce too thick? Add a splash of broth or water until it loosens.
- For dairy-free: skip the parmesan rind.
- For gluten-free: Pair with your favorite gluten-free sides.
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!