Go Back
–+ servings
Short Rib Ragu

Indulgent Short Rib Ragu that Warms Your Soul

Short Rib Ragu is the epitome of comfort food, featuring tender beef in a rich, velvety sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 4 pounds beef short ribs chuck roast can be used as a budget-friendly substitute
  • 2 teaspoons kosher salt adjust to suit your taste
  • 2 tablespoons olive oil vegetable oil can replace it if needed
  • 1 large onion yellow or white varieties work best
  • 2 stalks celery avoid substitutions for optimal taste
  • 1 large carrot parsnips can be a lovely alternative
  • 4 cloves garlic fresh is best, but minced or powdered can work
  • 2 tablespoons tomato paste canned tomatoes can be used as a substitute
  • 1 cup red wine substitute with broth or a mix of balsamic vinegar and water if preferred
  • 2 cups beef broth vegetable or chicken broth can be used for variation
  • 28 ounces canned crushed tomatoes fresh diced tomatoes can be used when in season
  • 2 teaspoons fresh herbs e.g., rosemary, thyme; dry herbs can be used with adjusted ratios
  • 2 leaves bay leaves can be omitted if unavailable
  • 2 tablespoons sherry or red wine vinegar optional but recommended
  • 12 ounces pasta tagliatelle or pappardelle are ideal; other pasta shapes or polenta can be used
  • 1 cup Parmigiano Reggiano vegan alternatives include pecorino or nutritional yeast
  • 2 tablespoons fresh parsley for garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Season the beef short ribs with kosher salt. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the ribs for 4-5 minutes on each side until browned.
  2. Remove the ribs and sauté diced onion, celery, and carrot in the same pot for 5-7 minutes adding minced garlic in the last minute.
  3. Mix in 2 tablespoons of tomato paste for about 2 minutes, then add chopped fresh herbs and any desired seasonings.
  4. Deglaze with 1 cup of red wine, scraping the bottom for flavor, and allow to simmer for about 5 minutes.
  5. Return the short ribs to the pot, add 2 cups of beef broth and 28 ounces of crushed tomatoes, and bring to a gentle simmer.
  6. Cover loosely and reduce heat to low, allowing to simmer for 2 to 2½ hours, stirring occasionally.
  7. Remove the beef, shred it, and return it to the sauce with a splash of sherry or red wine vinegar. Adjust seasoning as needed.
  8. Cook pasta according to package instructions, serve with the ragu, and garnish with Parmigiano Reggiano and parsley.

Nutrition

Serving: 1plateCalories: 720kcalCarbohydrates: 60gProtein: 45gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 5mg

Notes

Let your ragu simmer gently for the best flavor infusion. Take your time with the searing step to build flavor.

Tried this recipe?

Let us know how it was!