The Short Rib Ragu is a soul-satisfying dish that brings warmth and depth to the dinner table. This classic Italian-inspired recipe features fall-apart tender beef short ribs that have been slowly braised in a rich tomato and red wine sauce. The hearty ragu clings perfectly to wide ribbons of tagliatelle, creating a dish that’s both luxurious and comforting. Perfect for special gatherings or indulgent Sunday suppers, this ragu is a true labor of love. As it simmers slowly on the stove, your kitchen fills with the savory aroma of herbs, garlic, and beef. The final dish is elegant yet rustic—an ideal meal to serve with a glass of red wine, a slice of crusty bread, and good company.
Full recipe:
Ingredients:
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2.5 lbs (1.1 kg) bone-in beef short ribs
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Salt and freshly ground black pepper
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2 tablespoons olive oil
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1 onion, finely chopped
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2 carrots, peeled and diced
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2 celery stalks, diced
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4 cloves garlic, minced
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2 tablespoons tomato paste
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1 cup dry red wine
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1 can (28 oz) whole peeled tomatoes
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1 cup beef stock
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 bay leaves
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1 lb (450 g) tagliatelle or pappardelle pasta
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Freshly grated Parmigiano-Reggiano for serving
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Chopped fresh parsley for garnish (optional)
Directions:
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Season the short ribs generously with salt and pepper.
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In a heavy Dutch oven or deep pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until well browned. Remove and set aside.
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Add onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened.
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Stir in garlic and tomato paste, cooking for another 2 minutes.
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Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 5 minutes.
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Add tomatoes (crushed by hand or using a spoon), beef stock, rosemary, thyme, and bay leaves. Return the short ribs to the pot.
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Cover and simmer on low heat for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
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Remove the ribs, shred the meat, and discard bones and fat.
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Return the shredded meat to the sauce and simmer uncovered for 15–20 minutes to thicken slightly.
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Meanwhile, cook pasta according to package directions until al dente. Drain and toss with the ragu.
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Serve hot, garnished with Parmigiano-Reggiano and fresh parsley.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 545 kcal | Servings: 6 servings
Short Rib Ragu: A Hearty Italian Classic with Soul
The Origins of Short Rib Ragu
Short Rib Ragu is a dish rooted deeply in Italian culinary tradition, particularly in the regions of Northern and Central Italy, where slow-cooked meat sauces are a staple of hearty home cooking. The word “ragu” is derived from the French word “ragout,” meaning a slow-cooked stew. Italians adopted and adapted this technique, transforming it into a robust pasta sauce using meats like pork, lamb, or beef.
Short ribs became a popular choice due to their rich marbling and connective tissue, which break down over hours of gentle braising, yielding melt-in-your-mouth texture and deep flavor. The classic combination of soffritto (onion, carrot, and celery), tomato, red wine, and herbs such as rosemary and thyme forms the foundation of a truly traditional ragu. Unlike the quick sauces of the modern day, a ragu demands patience and rewards it generously.
Why Beef Short Ribs Make the Best Ragu
Short ribs are a superior choice for ragu thanks to their intense beefy flavor and fat content. As they cook, the bones and connective tissue break down, enriching the sauce with collagen, resulting in a velvety texture and full-bodied depth. This makes short rib ragu richer and more luxurious than meat sauces made with leaner cuts or ground beef.
Additionally, cooking the meat on the bone enhances the final flavor of the dish. As the bones simmer, they release savory umami compounds, creating a sauce that tastes like it’s been simmering in an Italian nonna’s kitchen for generations.
Health Benefits of This Comforting Meal
While ragu may not be classified as “diet food,” it offers several benefits when enjoyed in moderation as part of a balanced diet. Beef short ribs are a good source of high-quality protein, which supports muscle health and repair. They also provide essential nutrients such as iron, zinc, and B-vitamins, including B12, which is vital for energy metabolism and red blood cell production.
When served with whole grain pasta or a side of leafy greens, Short Rib Ragu can become a balanced meal that combines protein, fiber, and essential nutrients. Moreover, the slow cooking process helps break down collagen and gelatin, which may be beneficial for joint and skin health.
Perfect for Special Occasions and Everyday Indulgence
This dish isn’t just for casual dinners—it’s made for memorable gatherings. Whether it’s a holiday meal, a Sunday family lunch, or a romantic dinner at home, Short Rib Ragu elevates any table. The aroma alone—earthy, herby, and inviting—has the power to bring people together, triggering memories and creating new ones.
Pairing it with tagliatelle, pappardelle, or any wide, flat pasta helps the sauce cling to every ribbon, making each bite utterly satisfying. A generous sprinkle of Parmigiano-Reggiano and a glass of robust red wine complete the experience.
Slow Cooking as a Form of Culinary Mindfulness
In our fast-paced world, the act of slow cooking is a kind of therapy. Making Short Rib Ragu invites you to slow down and reconnect with your food. The hours-long braise not only tenderizes the meat but also gives the cook time to reflect and enjoy the process. From searing the meat to layering the flavors in the pot, every step builds complexity. And while the ragu simmers, you can prepare your pasta, set the table, or simply soak in the comforting aroma wafting from your kitchen.
Customizable to Taste and Season
One of the reasons this recipe has stood the test of time is its versatility. You can tailor the ingredients to your liking or pantry availability. Prefer a slightly sweeter profile? Add a splash of balsamic vinegar. Want to make it even richer? Stir in a knob of butter or a touch of cream at the end. If you’re feeling adventurous, try incorporating mushrooms, olives, or pancetta.
And while red wine is traditional, you can swap it with white wine for a lighter flavor or even beef broth for an alcohol-free version. Gluten-free pasta? Absolutely. The ragu works with almost any pasta base, from zoodles to polenta to mashed potatoes.
Why This Recipe Is Better Than Store-Bought Sauce
There’s no comparison between a jarred sauce and homemade Short Rib Ragu. Pre-made sauces often rely on sugar and preservatives to prolong shelf life and enhance flavor. This homemade version is free from additives and lets the ingredients shine. The tomatoes are vibrant and naturally sweet, the herbs are fresh and aromatic, and the meat—fall-apart tender—is the showstopper.
Homemade ragu also allows you to control salt, spice, and texture, so you get exactly what you want every time. And the leftovers? They only get better the next day, as the flavors continue to meld. Make a big batch and freeze portions for effortless gourmet meals in the future.
Tips for Serving and Pairing
For best results, serve the Short Rib Ragu over freshly cooked tagliatelle, pappardelle, or even rigatoni. Be sure to finish cooking your pasta in the ragu sauce with a splash of pasta water to bind everything together. Top with finely grated Parmigiano-Reggiano or Pecorino Romano, and garnish with fresh parsley or basil.
As for wine, a bold red such as Barolo, Chianti Classico, or Cabernet Sauvignon complements the richness of the dish beautifully. Serve with crusty artisan bread to soak up the sauce—because no drop should go to waste.
Make It Ahead and Save Time
One of the best features of Short Rib Ragu is its make-ahead friendliness. You can prepare the sauce a day or two in advance, and the flavor will only deepen with time. This makes it perfect for entertaining, as you can enjoy your guests without being tethered to the stove. You can also freeze the sauce in batches for up to 3 months—ideal for busy weeknights when you want something homemade without starting from scratch.
A Recipe That’s Rooted in Culture and Comfort
What makes Short Rib Ragu truly special is its connection to heritage and home. It speaks of family traditions, of generations passing down techniques and secrets. Yet, it’s also a dish that welcomes innovation and personalization. Whether you stick closely to the traditional route or add your own twist, this recipe encourages a deep appreciation for time-honored cooking.
Conclusion
Short Rib Ragu is more than just a meal—it’s an experience that awakens your senses and brings warmth to the soul. From its rich history and customizable ingredients to its unmatched flavor and comfort, it stands as one of the best dishes to grace your kitchen. Whether you’re feeding family, impressing guests, or simply treating yourself, this ragu promises satisfaction in every forkful. Take the time, pour a glass of wine, and let this luxurious ragu become a beloved staple in your home.
