Braised Short Rib Ragu

5 from 4 votes

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.

Prep Time25

Cook Time3

Total Time3 25

Course: Dinner

Cuisine: American, Italian

Servings: Servings

Calories: 291.75kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Dutch Oven

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.

Video

Notes

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.

Nutrition