Beef Short Rib Ragu: The Ultimate Guide to Making It at Home

Beef Short Rib Ragu: Prepare to be transported to a cozy Italian trattoria with every single bite of this incredibly rich and comforting dish. Imagine tender, fall-off-the-bone beef, slow-cooked to perfection in a luscious tomato sauce, blanketing a bed of perfectly al dente pasta. Are you drooling yet? I know I am just thinking about it!

Ragu, in its essence, is a meat-based sauce that has been a cornerstone of Italian cuisine for centuries. Originating in the Emilia-Romagna region, particularly Bologna, ragu was traditionally a dish reserved for special occasions, a testament to the time and care required to create its complex flavors. While variations abound across Italy, the slow cooking process remains a constant, allowing the flavors to meld and deepen, creating a truly unforgettable culinary experience.

People adore Beef Short Rib Ragu for its deeply satisfying flavor profile. The richness of the beef, combined with the sweetness of the tomatoes and the aromatic herbs, creates a symphony of tastes that dance on your palate. The texture is equally appealing – the tender, shredded beef practically melts in your mouth, while the sauce clings beautifully to the pasta. Beyond its exquisite taste, this ragu is also surprisingly versatile. It’s perfect for a romantic dinner, a comforting family meal, or even a sophisticated gathering with friends. So, gather your ingredients, embrace the slow cooking process, and prepare to create a Beef Short Rib Ragu that will have everyone begging for seconds!

this Recipe

Ingredients:

• 3 lbs Beef Short Ribs, bone-in
• 2 tbsp Olive Oil
• 1 large Yellow Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 1 tbsp Tomato Paste
• 1 cup Dry Red Wine (such as Chianti or Cabernet Sauvignon)
• 28 oz Crushed Tomatoes
• 14.5 oz Diced Tomatoes, undrained
• 4 cups Beef Broth
• 2 Bay Leaves
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1/4 tsp Red Pepper Flakes (optional)
• Salt and Black Pepper to taste
• 1 lb Pasta (such as pappardelle, tagliatelle, or rigatoni)
• Fresh Parsley, chopped, for garnish
• Grated Parmesan Cheese, for serving

Braising the Short Ribs:

Okay, let’s get started! This Beef Short Rib Ragu is a labor of love, but trust me, the end result is absolutely worth it. The key is low and slow cooking, which transforms those tough short ribs into melt-in-your-mouth perfection.

1. Sear the Short Ribs: First, pat the short ribs dry with paper towels. This is crucial for getting a good sear. Season them generously with salt and pepper on all sides. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the short ribs in the pot, making sure not to overcrowd them. You might need to do this in batches. Sear the short ribs for about 3-4 minutes per side, until they are deeply browned. This browning is essential for developing rich flavor in the ragu. Remove the seared short ribs from the pot and set them aside.
2. Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This step is called mirepoix and it forms the aromatic base of our ragu. Don’t rush this process; allowing the vegetables to caramelize adds depth of flavor.
3. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for about 1 minute, until the garlic is fragrant and the tomato paste has darkened slightly. Cooking the tomato paste helps to intensify its flavor.
4. Deglaze with Red Wine: Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate slightly.
5. Add Tomatoes and Broth: Add the crushed tomatoes, diced tomatoes (with their juice), beef broth, bay leaves, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Stir to combine.
6. Return Short Ribs to the Pot: Return the seared short ribs to the pot, nestling them into the sauce. The liquid should almost cover the short ribs; if not, add a little more beef broth.
7. Braise in the Oven (or on the Stovetop): Bring the mixture to a simmer. Then, cover the pot tightly with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until the short ribs are fork-tender and easily falling off the bone. Alternatively, you can braise the short ribs on the stovetop over very low heat. Just make sure the pot is tightly covered and stir occasionally to prevent sticking. The stovetop method might take a bit longer, so check for tenderness after 3.5 hours.

Shredding the Beef and Finishing the Ragu:

Now comes the fun part – transforming those beautifully braised short ribs into a luscious ragu!

1. Remove Short Ribs: Carefully remove the short ribs from the pot and place them on a cutting board. Let them cool slightly before handling.
2. Shred the Beef: Once the short ribs are cool enough to handle, use two forks to shred the beef, discarding any bones and excess fat. Don’t worry about getting every last little piece; some larger chunks are perfectly fine.
3. Skim the Fat (Optional): If there’s a lot of excess fat on the surface of the sauce, you can skim it off with a spoon. This is optional, but it can make the ragu a bit lighter.
4. Simmer and Thicken the Sauce: Return the shredded beef to the pot with the sauce. Bring the sauce to a simmer over medium heat and cook, uncovered, for about 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking. Taste and adjust the seasoning with salt and pepper as needed. This is your chance to really personalize the flavor.
5. Remove Bay Leaves: Don’t forget to remove the bay leaves before serving!

Cooking the Pasta and Serving:

Almost there! Now it’s time to cook the pasta and bring everything together for the grand finale.

1. Cook the Pasta: While the ragu is simmering, cook the pasta according to the package directions in a large pot of salted boiling water. Cook until al dente, meaning it’s still slightly firm to the bite. Reserve about 1 cup of pasta water before draining.
2. Combine Pasta and Ragu: Drain the pasta and add it directly to the pot with the ragu. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up. The pasta water is starchy and helps the sauce cling to the pasta.
3. Serve and Garnish: Serve the Beef Short Rib Ragu immediately, garnished with fresh chopped parsley and grated Parmesan cheese. A drizzle of good quality olive oil is also a nice touch.

Tips and Variations:

• Wine Pairing: Serve this ragu with the same red wine you used in the recipe, such as Chianti or Cabernet Sauvignon.
• Vegetable Variations: Feel free to add other vegetables to the ragu, such as mushrooms, bell peppers, or zucchini. Add them along with the onions, carrots, and celery.
• Spice it Up: For a spicier ragu, add more red pepper flakes or a pinch of cayenne pepper.
• Slow Cooker Option: You can also make this ragu in a slow cooker. Sear the short ribs as directed, then transfer them to the slow cooker along with the vegetables, tomato paste, wine, tomatoes, broth, and seasonings. Cook on low for 8-10 hours, or on high for 4-5 hours, or until the short ribs are fork-tender. Shred the beef and return it to the slow cooker for the last 30 minutes to heat through.
• Make Ahead: The ragu can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving. In fact, the flavors often improve after a day or two!
• Freezing: The ragu can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy!

I hope you enjoy this Beef Short Rib Ragu as much as I do! It’s a truly special dish that’s perfect for a cozy night in or a celebratory dinner. Don’t be intimidated by the long cooking time; it’s mostly hands-off, and the results are well worth the effort. Happy cooking!

Conclusion:

So, there you have it! This Beef Short Rib Ragu is more than just a pasta sauce; it’s an experience. It’s the kind of dish that fills your kitchen with incredible aromas and brings everyone to the table with anticipation. The slow-braised short ribs create a depth of flavor that’s simply unmatched, and the rich, velvety sauce clings perfectly to your favorite pasta. Trust me, once you taste this, you’ll understand why I’m so excited to share it with you.

Why This Ragu Is a Must-Try

Honestly, what’s not to love? The tender, fall-off-the-bone short ribs, the complex layers of flavor from the vegetables and wine, and the satisfying richness of the sauce all come together to create a truly unforgettable meal. It’s a dish that’s perfect for a special occasion, a cozy weekend dinner, or even just a weeknight when you want to treat yourself. Plus, it’s surprisingly easy to make, especially considering the incredible results. The slow cooker or oven does most of the work, leaving you free to relax and enjoy the anticipation.

Serving Suggestions and Variations

While I personally love serving this Beef Short Rib Ragu over pappardelle pasta, the possibilities are endless! For a classic Italian experience, try it with tagliatelle or fettuccine. If you’re looking for a lighter option, serve it over polenta or creamy mashed potatoes. You could even use it as a filling for lasagna or ravioli.

And don’t be afraid to get creative with variations! Add a pinch of red pepper flakes for a little heat, or stir in some chopped fresh herbs like parsley or basil at the end for a burst of freshness. For a richer flavor, try adding a tablespoon of tomato paste to the sauce while it’s simmering. If you’re short on time, you can even use pre-cut vegetables to speed up the prep process. The beauty of this recipe is that it’s incredibly adaptable to your own tastes and preferences.

Another great variation is to add different types of mushrooms. Cremini, shiitake, or even a mix of wild mushrooms would add an earthy depth to the ragu. Just sauté them with the vegetables at the beginning of the recipe. You could also experiment with different types of wine. A Chianti or a Barolo would both work beautifully in this dish. And if you don’t have any wine on hand, you can substitute beef broth or even a little bit of balsamic vinegar.

Finally, consider adding a touch of cream or mascarpone cheese at the very end for an extra layer of richness and indulgence. Just stir it in gently until it’s melted and incorporated. This will create a truly decadent and unforgettable sauce.

Your Turn to Cook!

I truly hope you’ll give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a dish that’s guaranteed to impress your family and friends, and it’s a wonderful way to celebrate the simple pleasures of good food and good company. So, gather your ingredients, put on some music, and get ready to create something truly special.

And most importantly, don’t forget to share your experience! I’d love to hear how it turned out for you, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or even send me an email. I’m always excited to see what you create in your own kitchen. Happy cooking!