Braised Short Rib Ragu

Why You’ll Love This Short Rib Ragu

While they’re both made with tomatoes, ragu has nothing else in common with marinara and other tomato-based pasta sauces. Here’s what makes it special.

• A hearty, chunky sauce. This isn’t the kind of sauce that falls right off the pasta into the bottom of your bowl. It’s CHUNKY and meaty and satisfying. You know how some pasta dishes leave you hungry a few hours later? This is not one of those!
• Easy to make. Homemade ragu takes time, no doubt, but there’s nothing difficult about this recipe. Even beginning cooks will feel like a chef when they put this short rib rag on the table!
• So much depth of flavor. The beef itself is super flavorful thanks to the low and slow cooking process, but the blend of seasonings, sofrito, and red wine add lots of layers of deliciousness.

What You’ll Need

Here’s the list of ingredients needed for making this braised short rib ragu. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Short Rib Ragu:

• Bone in beef short ribs – The long, slow cooking time breaks down the connective tissue, making the meat ultra tender. (Short rib lovers, be sure to try my Slow Cooker Balsamic Braised Beef Short Ribs and Barbacoa Short Rib Tacos too!)
• Seasonings – Garlic powder, salt, black pepper, rubbed sage, thyme, and rosemary are rubbed onto the meat to infuse it with flavor as it cooks.
• Olive oil – For searing the short ribs, which adds lots of flavor.
• Sofrito – The same veggies are referred to as mirepoix in French cooking! Celery, onion, and carrots. 
• Garlic – Always essential for Italian recipes!
• Tomato paste – For concentrated flavor, adding depth and umami.
• Red wine – I use cabernet sauvignon.
• Beef bone broth – You could use regular beef broth instead, but I like using bone broth for the extra nutrition.
• Whole peeled San Marzano tomatoes – These are Italian tomatoes grown in volcanic soil; there’s nothing grown in the US that compares to their flavor. Look for a label that says DOP, which is a certification that ensures the tomatoes were grown in Italy.

For Serving:

• Pappardelle pasta – You can use any shape you like, but pappardelle is the best for holding onto that chunky sauce. (I also love it in this Pappardelle Pasta with Italian Sausage and Peppers.)
• Grated Parmesan – Freshly grated is best!

How to Make Short Rib Ragu

I forgot to mention that your kitchen will smell AMAZING as this recipe cooks. Here’s what you’ll need to do to make it.

• Make the spice rub. Stir together the garlic powder, salt, pepper, rubbed sage, thyme, and rosemary. 
• Season the short ribs. Pat them dry, then rub the spice blend onto them.
• Sear. Heat a Dutch oven over medium-high, then add the olive oil and the short ribs. Sear each side for 4 minutes, then transfer to a plate.

• Add the vegetables. Stir in the sofrito, garlic, and salt. Cook until lightly browned, or 10 to 12 minutes, stirring often.
• Reduce. Add the tomato paste and cook for about 2 minutes, or until it darkens. Pour in the wine and deglaze the pan, then cook until the wine reduces.

• Simmer. Pour in the broth and tomatoes; break up the tomatoes a bit. Add the short ribs, cover, and bring to a boil, then reduce to a simmer and cook for 2 to 2.5 hours, or until the meat is tender.
• Finish. Remove the short ribs from the pot and shred the meat with a fork. Return the meat to the sauce, stir, and simmer 5 minutes more. Serve over cooked pappardelle with grated Parmesan. YUM.

Tips and Variations

Here’s how to make sure your short rib ragu turns out perfect and some other versions of this recipe to try.

• Cook until the beef is tender. If 2.5 hours pass and the meat doesn’t shred easily, just keep cooking until it does. It WILL get tender, so don’t try to rush the process.
• Use another meat. You can make ragu with so many different things, from mushrooms to Italian sausage. But for a ragu that cooks low and slow like this braised short rib ragu, you can swap in chuck roast, pork shoulder, or lamb shanks.
• Serve it a different way. Ragu isn’t just for pasta! You can serve it over zucchini noodles for a low carb meal or over a bowl of creamy polenta for a cozy dinner.
• Add some creaminess. Spoon some ricotta over your pasta and ragu for extra creaminess and richness.

What to Serve With Short Rib Ragu and Pasta

Between the hearty sauce and pasta, you’ve got a complete meal, but if you want to round things out, I suggest a simple salad like my Arugula Salad or a Classic Caesar Salad, or an easy veggie side like Skillet Green Beans or Roasted Broccoli.

How to Store

• Refrigerator: Store leftover short rib ragu in an airtight container for 4 to 5 days in the refrigerator.
• Freezer: This is an awesome recipe to freeze! Transfer it to a freezer bag, press out the excess air, and freeze it flat. Thaw in the refrigerator before reheating.
• To reheat: Warm in a saucepan over medium heat.

More Pasta Sauce Recipes

• Pasta Sauce Recipe
• Creamy Cauliflower Alfredo Sauce
• Homemade Ragu Sauce
• Homemade Basil Pesto