Short Rib Ragu Pasta

Nothing comforts quite like a big pot of short rib ragu slowly simmering away on the stove the aroma alone draws the whole family into the kitchen My love for this recipe started at a holiday dinner when I first saw how falling-apart beef and rich tomato sauce could bring everyone together Now it is my go-to meal for cold weekends or special gatherings

The first time I cooked this dish I was shocked at how forgiving it was even when I got distracted the ragu simply kept getting richer and more delicious with time

Ingredients

• Beef short ribs cubed: These provide rich flavor and a melt-in-your-mouth texture Look for well-marbled meat for best results
• Light olive oil: Essential for browning the meat and veggies Use a fresh oil with a mild taste
• Kosher salt: Boosts flavor throughout and helps season the meat evenly
• White onion: Diced for natural sweetness and flavor depth Choose firm onions with papery skin
• Celery and carrot finely diced: These classic aromatics add balance and sweetness
• Garlic cloves minced: They bring a savory backbone to the sauce Use firm fresh garlic bulbs
• Tomato paste: Brings depth and a concentrated umami hit Opt for a sturdy paste
• Red wine: Adds acidity and complexity Use a wine you would drink yourself
• Beef or chicken broth: Adds body and helps the ragu braise Use a low sodium variety for control
• Crushed tomatoes: The sauce backbone look for Italian imported brands for best taste
• Herb bundle rosemary thyme parsley: Aromatic herbs deliver fragrance and lift Select fresh bundles with bright color
• Bay leaves: Release subtle earthiness and aroma
• Sherry or red wine vinegar: Adds a finishing tang and balances the rich sauce
• Kosher salt and cracked black pepper: For taste and brightness
• Pasta such as tagliatelle or pappardelle: Their sturdy bite stands up to the rich ragu
• Chopped parsley and grated Parmigiano Reggiano for garnish: Brings freshness and a salty tang Always grate cheese fresh

Step-by-Step Instructions

Season the Meat:

Dust the short rib pieces with a generous pinch of kosher salt on every side This helps lock in moisture and flavor as they cook

Brown the Short Ribs:

In a large Dutch oven or heavy pot heat the olive oil over medium-high When shimmering add the ribs in batches to avoid overcrowding Sear until all sides are deeply browned and a fond forms on the bottom of the pot Transfer seared ribs to a plate

Sauté the Aromatics:

With about two tablespoons of fat left in the pot add the onion celery carrot and garlic Stir constantly on medium heat until softened and lightly golden about four minutes This step lays the flavor foundation

Enrich with Tomato Paste and Seasonings:

Add tomato paste salt and cracked pepper Stir and cook until the paste darkens and caramelizes for two to three minutes This builds up the savory profile

Deglaze with Red Wine:

Pour in the red wine scraping up the browned bits stuck to the pan simmer until slightly reduced The alcohol will burn off leaving deep flavor

Simmer with Broth and Tomatoes:

Return the short ribs to the pot Add the broth crushed tomatoes herb bundle and bay leaves Stir well and bring to a gentle simmer partially cover the pot with the lid to let excess steam escape

Slow Cook Until Tender:

Let simmer on very low heat for two to two and a half hours stirring occasionally If it starts to dry out add a splash more broth or water The meat should easily fall apart when ready

Shred the Meat:

Once tender remove the herbs and bay leaves Discard Shred the short rib pieces with tongs or forks right in the pot removing any bits of unappetizing cartilage

Adjust and Finish:

Taste the sauce and add vinegar This brightens and balances the richness Simmer a bit longer if you prefer a thicker ragu

Serve:

Toss cooked pasta into the sauce or spoon ragu over polenta Garnish with chopped parsley and grated Parmigiano Reggiano Serve piping hot

Pin

My absolute favorite addition is the herb bundle especially rosemary which reminds me of Sunday lunches with my nonna I still remember the first time my kids asked for seconds a sure sign of a new family tradition

Storage Tips

Cool the leftover ragu completely before storing Transfer to airtight containers and refrigerate for up to four days For longer storage portion into freezer safe bags or containers and freeze for up to three months The flavor actually deepens over time

Ingredient Substitutions

If short ribs are too pricey stewing beef or boneless chuck works nicely Vegetarians can use portobello mushrooms instead for a different but still hearty flavor For the wine use extra broth or a splash of balsamic vinegar to keep depth if you prefer alcohol-free cooking

Pin

Serving Suggestions

Toss ragu generously with wide pasta like pappardelle or layer atop creamy polenta For a showstopper fill homemade ravioli with the ragu Top each bowl with extra grated cheese and a sprinkle of chopped fresh herbs

Cultural Context

This classic Italian comfort food has its origins in rural kitchens where slow-braised meats stretched to feed a crowd Each family puts its own spin on the herbs or finishing flavors making it a recipe filled with history and love

Recipe FAQs

→ What type of pasta goes best with short rib ragù?

Thicker pastas like pappardelle, tagliatelle, rigatoni, or orecchiette hold up well to the hearty sauce and beef.

→ Can I use boneless short ribs?

Yes, boneless short ribs are convenient and shred easily, but bone-in ribs add extra flavor if you prefer.

→ Do I need to use red wine?

Red wine deepens the sauce flavor, but you can use extra broth if you prefer to cook without wine.

→ How do I make the sauce thicker?

Let the sauce simmer uncovered near the end of cooking to evaporate excess liquid until it’s your desired consistency.

→ Can this ragu be made ahead?

Absolutely. The flavor develops as it sits, and leftovers reheat beautifully for easy meals later on.

→ Is it possible to use other meats?

Stewing beef or chuck can be substituted for short ribs for an economical option with similar results.