Slowly Braised Short Rib Ragu

Why You’ll Love This Recipe

• Deep, slow-cooked flavor that develops over hours.
• Tender short ribs that fall off the bone.
• A versatile sauce that pairs beautifully with pasta, gnocchi, or polenta.
• Elegant enough for entertaining but comforting enough for family dinners.
• Makes plenty, with leftovers that taste even better the next day.

Ingredients

For the ragu sauce:
4 pounds English cut beef short ribs
3 tablespoons olive oil, divided
3 large carrots, peeled and diced
1 large yellow onion, finely diced
1 stalk celery, finely diced
8 cloves garlic, finely chopped or grated
6 ounces tomato paste
1 cup dry red wine
1 (0.75-ounce) package fresh “poultry herb blend” (or approx. 2 sprigs rosemary, 4 sprigs sage leaves, 12 sprigs thyme)
2 bay leaves
Optional: 1 parmesan rind
14 ounces crushed tomatoes
2 cups low-sodium beef broth/stock or water
Kosher salt and ground black pepper, to season

For the pasta:
24 ounces pappardelle (or casarecce, bucatini, or gnocchi)
½ cup heavy cream
½ cup grated parmesan

For serving: grated parmesan, finely chopped fresh herbs (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (163°C).
2. Pat the short ribs dry with paper towels and season generously with salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until well browned. Transfer to a plate.
4. Reduce the heat to medium and add the remaining olive oil. Sauté the carrots, onion, and celery until softened, about 6–8 minutes.
5. Stir in the garlic and tomato paste, cooking for 2 minutes until fragrant.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine reduces by half.
7. Add the herbs, bay leaves, parmesan rind (if using), crushed tomatoes, and beef broth. Stir to combine.
8. Return the short ribs and any juices to the pot, submerging them in the sauce. Cover with a lid and transfer to the oven. Braise for 3–3 ½ hours, until the meat is tender and falling off the bone.
9. Remove the short ribs and discard the bones, excess fat, herb stems, bay leaves, and parmesan rind. Shred the meat and return it to the sauce. Taste and adjust seasoning with salt and pepper.
10. Cook the pasta in salted boiling water until al dente. Drain and reserve 1 cup of pasta water.
11. Stir the heavy cream and parmesan into the ragu. Add the pasta and toss to coat, adding reserved pasta water as needed for consistency.
12. Serve hot, topped with extra parmesan and fresh herbs if desired.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 30 minutes
Cooking time: 3 ½ hours
Total time: 4 hours

Variations

• Swap beef short ribs for oxtail or chuck roast.
• Add mushrooms for an earthy flavor.
• Use white wine instead of red for a lighter variation.
• Skip the cream for a more traditional tomato-based ragu.
• Serve over creamy polenta or mashed potatoes instead of pasta.

Storage/Reheating

• Store leftovers in the refrigerator in an airtight container for up to 4 days.
• Reheat gently on the stovetop, adding a splash of broth or pasta water to loosen the sauce.
• Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this ragu ahead of time?

Yes, in fact, it tastes even better the next day as the flavors deepen.

What’s the best wine to use?

A dry red wine such as Cabernet Sauvignon, Merlot, or Chianti works best.

Do I have to use fresh herbs?

Fresh herbs give the best flavor, but you can substitute with dried (use about 1/3 of the amount).

Can I make this recipe in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8–9 hours.

How do I know when the ribs are done?

They should be very tender and fall off the bone easily when pierced with a fork.

Can I use boneless short ribs?

Yes, but bone-in ribs provide more flavor during braising.

How do I thicken the sauce?

Simmer uncovered on the stovetop for 10–15 minutes after braising if you want a thicker consistency.

Can I omit the cream?

Yes, it’s optional. The ragu is delicious with or without cream.

What pasta works best with this ragu?

Pappardelle is traditional, but bucatini, rigatoni, or gnocchi also pair beautifully.

Can I serve this dish for a dinner party?

Absolutely this ragu is elegant and impressive, making it perfect for special gatherings.

Conclusion

Slowly braised short rib ragu is a rich, comforting dish that combines tender beef, aromatic vegetables, herbs, and a luscious sauce. Served over pasta, it’s the ultimate meal for a cozy night in or for impressing guests. This dish takes time, but every bite is worth the wait.

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