Samantha There are few things more comforting to me than a bowl of pasta smothered in a luscious, slow-cooked short rib ragu. The richness of the tender beef short ribs, combined with tomatoes, red wine, garlic, and fresh herbs, creates a sauce that feels luxurious yet rustic at the same time. What I love most about this recipe is how the flavors develop slowly, rewarding your patience with a meal that tastes like it came straight out of a cozy Italian kitchen. Unlike quick pasta sauces, a short rib ragu builds depth through hours of gentle simmering, transforming simple ingredients into something extraordinary. Whether I’m hosting Sunday dinner, meal-prepping for the week, or treating myself after a long day, this dish always delivers comfort, nourishment, and pure satisfaction.
I also appreciate that this recipe is flexible—it can be served with tagliatelle, pappardelle, polenta, or even spooned over mashed potatoes. And the best part? The leftovers taste even better the next day as the flavors continue to meld. If you’ve been searching for a hearty, restaurant-quality meal you can master at home, this braised beef ragu is it.
Short Rib Ragu – Slow-Braised Beef with Rich Tomato Sauce for Pasta Lovers
Ingredients
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup dry red wine
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 lb pappardelle pasta or tagliatelle
Instructions
- Sear the Ribs: In a Dutch oven, heat olive oil over medium-high. Season short ribs with salt and pepper and sear until browned on all sides. Remove and set aside.
- Build the Base: Add onion, carrots, celery, and garlic to the pot. Cook until softened.
- Deglaze: Pour in red wine, scraping up brown bits. Simmer 2–3 minutes.
- Simmer: Stir in crushed tomatoes, tomato paste, beef broth, and herbs. Return short ribs to the pot.
- Braise: Cover and simmer on low heat for 2.5–3 hours until the meat falls off the bone.
- Shred: Remove ribs, discard bones, and shred meat. Return to sauce.
- Serve: Toss with cooked pappardelle, garnish with parsley, and enjoy.
Notes
Secret Tips for Short Rib Ragu
1. Sear the short ribs first: Browning the beef before braising builds a deep, caramelized flavor base for your short rib ragu. This step is essential to creating that rich tomato sauce pasta lovers crave. 2. Use quality tomatoes and wine: Choose San Marzano tomatoes and a dry red wine for the braising liquid. They give the sauce depth, sweetness, and complexity that elevate this slow-braised beef dish. 3. Low and slow is key: Cook your ragu over low heat for several hours. The gentle braise breaks down the short ribs, making them fall-off-the-bone tender while enriching the sauce. 4. Skim excess fat: Short ribs are rich, so skim the top of the sauce during cooking to balance the flavors without making it too heavy. This ensures a silky, flavorful tomato sauce that clings beautifully to pasta. 5. Shred the beef into the sauce: Once the short ribs are tender, remove the bones and shred the meat directly into the tomato sauce. This creates a luxurious, meaty texture that blends seamlessly with the ragu. 6. Finish with fresh herbs: Stir in fresh basil, parsley, or thyme at the end for brightness. It balances the richness of the braised beef and rounds out the flavors. 7. Pair with hearty pasta: Short rib ragu is best served with pappardelle, rigatoni, or tagliatelle. These wide, rustic noodles hold up to the rich sauce and let every bite shine.Recipe Overview
- Course: Main Course
- Cuisine: Italian
- Skill Level: Intermediate
- Difficulty Level: Moderate
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Servings: 6
- Main Ingredients: Beef short ribs, tomatoes, red wine, onion, garlic, fresh herbs
- Best For: Family dinners, holiday gatherings, or romantic meals
Nutritional Snapshot
- Calories: ~520 per serving
- Protein: 32g
- Carbohydrates: 18g
- Fat: 34g (with healthy fats from olive oil)
- Fiber: 4g
- Iron: 20% DV
- Calcium: 8% DV
- Vitamin C: 15% DV
(Source: Nutritionix)
Budget Breakdown
- Beef short ribs: $18
- Crushed tomatoes: $3
- Red wine: $8
- Fresh herbs: $4
- Onion & garlic: $2
- Pasta (pappardelle or tagliatelle): $4
- Olive oil: $1
Total Cost: ~ $40 (serves 6 generously, ~$6.60 per serving)
Behind the Recipe
The story of short rib ragu is rooted in Italian cooking traditions that prize slow-simmered meats. In many regions of Italy, braising inexpensive cuts of beef or pork was a way to stretch meals for families, creating hearty sauces that could coat big bowls of pasta. I was inspired by that heritage but adapted it for my own kitchen by adding red wine for complexity and a touch of tomato paste for concentrated flavor. I also love tossing in fresh rosemary and thyme, which infuse the sauce with subtle aromatics.
When I make this dish, I think of it as more than just a recipe—it’s an experience. The aroma that fills my home while the sauce simmers on the stove is almost as comforting as the final dish itself. For me, cooking beef short rib ragu isn’t just about making dinner; it’s about creating memories around the table, serving something that feels special but is still deeply nourishing.
Why You’ll Love This Short Rib Ragu
Hearty and Comforting
My short rib ragu is the ultimate comfort food. The slow-braised short ribs melt into a rich tomato-based sauce, creating the kind of hearty pasta dish that warms you from the inside out. Every forkful feels indulgent, yet deeply nourishing thanks to the protein and collagen from the beef, plus the wholesome vegetables simmered into the sauce.
Authentic Italian Flavor
What sets this short rib ragu apart is its depth of flavor. By searing the beef until golden, then braising it low and slow with red wine, garlic, and Italian herbs, you achieve a sauce that tastes like it’s been simmering in a nonna’s kitchen for generations. The wine adds a subtle acidity that balances the richness of the beef, while rosemary and thyme give it that unmistakable Italian soul. If you’re curious about the health benefits of slow cooking and how braised meals retain nutrients, check out this Mayo Clinic resource on cooking methods and nutrition.
Perfect for Entertaining
Even though it tastes like a restaurant-quality dish, short rib ragu is actually surprisingly simple to prepare. Once the initial searing and sautéing is done, the oven does most of the work while you entertain guests, sip wine, or prep a salad. It’s one of those dishes that always earns compliments, and it makes any dinner party feel instantly elevated.
Make-Ahead Friendly
Another reason I love short rib ragu? It’s even better the next day. The flavors deepen as the sauce rests, so if you’re planning a dinner party, you can make it the night before and simply reheat when ready to serve. This make-ahead flexibility also makes it ideal for meal prep—you’ll look forward to cozy lunches or quick weeknight dinners with a gourmet touch.
Versatile Pairings
The beauty of this ragu is how adaptable it is. I often toss it with pappardelle pasta, but it’s just as delicious spooned over creamy polenta, mashed potatoes, or served with warm, crusty bread to soak up every drop of sauce. It even works as a topping for baked gnocchi when I want something different but equally comforting.
Craving More Comfort Recipes?
If this hearty Italian classic has you craving more soul-warming meals, you’ll love my One-Pot Creamy Beef and Garlic Butter Pasta —a cozy one-pot dinner loaded with smoky flavor and tender pasta shells that the whole family will devour.
Perfect For
Family Dinners
There’s nothing like gathering the whole family around the table for a meal that feels like pure comfort. Short rib ragu is hearty, flavorful, and deeply satisfying, making it a dinner that everyone—from kids to grandparents—will enjoy. The slow-braised beef, tender pasta, and rich tomato sauce create the kind of shared experience that makes family meals so special.
Holiday Feasts
If you’re looking for a centerpiece dish that’s both elegant and crowd-pleasing, short rib ragu is a fantastic choice for Christmas, New Year’s Eve, or Easter. The deep flavors of red wine, garlic, and herbs give it a festive, celebratory feel without requiring complicated techniques. It’s a dish that tastes luxurious while still being approachable for the home cook. According to Number Analytics, slow-cooking methods like braising not only enhance flavor but also help preserve nutrients in meats, making this dish both delicious and wholesome for special occasions.
Date Night
For a romantic evening in, short rib ragu is a winner. It has that gourmet, restaurant-quality flair while being surprisingly easy to make at home. Pair it with a glass of red wine, soft candlelight, and maybe some garlic bread on the side, and you’ve created the perfect date-night atmosphere—without the need for reservations.
Leftover Magic
One of my favorite things about short rib ragu is how beautifully it reheats. The flavors deepen overnight, so leftovers taste even better the next day. It’s also freezer-friendly, making it a fantastic option for meal prepping. Imagine coming home on a busy weeknight, reheating a portion of this savory ragu, and having an instant gourmet dinner ready to enjoy.
Comfort Cravings
When those comfort food cravings hit, few things satisfy quite like a steaming bowl of pasta smothered in slow-braised short rib ragu. The tender beef, rich sauce, and warm pasta come together in a way that soothes the soul and fills you up with cozy, nourishing satisfaction. It’s the definition of comfort food done right.
Looking for More Cozy Inspiration?
If you’re craving another dish that’s perfect for comfort and celebration, you’ve got to try my Creamy Paprika Steak Shells—a one-pot recipe that’s just as rich, smoky, and satisfying, but comes together in less time.
Ingredients You’ll Need
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dry red wine
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
- 1 lb pappardelle pasta (or tagliatelle)
Ingredient Highlights
Short Ribs
The star of the show, short ribs are marbled with fat, which melts into the sauce for unbeatable richness.
Red Wine
Adds depth and complexity to the ragu. Choose a dry wine like Cabernet Sauvignon or Merlot.
Crushed Tomatoes
The base of the sauce, balancing acidity with the richness of the beef.
Aromatics
Onion, garlic, carrots, and celery form the foundation of classic Italian soffritto.
Fresh Herbs
Rosemary and thyme infuse earthy, fragrant notes into the sauce.
How to Make This Short Rib Ragu
- Sear the Ribs: In a Dutch oven, heat olive oil over medium-high. Season short ribs with salt and pepper and sear until browned on all sides. Remove and set aside.
- Build the Base: Add onion, carrots, celery, and garlic to the pot. Cook until softened.
- Deglaze: Pour in red wine, scraping up brown bits. Simmer 2–3 minutes.
- Simmer: Stir in crushed tomatoes, tomato paste, beef broth, and herbs. Return short ribs to the pot.
- Braise: Cover and simmer on low heat for 2.5–3 hours until the meat falls off the bone.
- Shred: Remove ribs, discard bones, and shred meat. Return to sauce.
- Serve: Toss with cooked pappardelle, garnish with parsley, and enjoy.
Sam’s Pro Tips for Success
- Low and Slow: Don’t rush the braising—it’s what makes the beef melt-in-your-mouth tender.
- Better the Next Day: Make ahead for deeper flavor.
- Use Quality Wine: Cook with a wine you’d actually drink for the best results.
- Reserve Pasta Water: Add a splash to loosen the sauce if needed.
Easy Variations You Can Try
Spicy Kick
If you love a little heat, turning this into a spicy short rib ragu is as simple as adding crushed red pepper flakes or even a spoonful of Calabrian chili paste while the sauce simmers. The slow-braised beef absorbs the spice beautifully, creating a bold kick that pairs perfectly with the rich tomato base. For those who enjoy a Southern Italian flair, a spicy variation elevates the dish to another level of indulgence.
Mushroom Ragu
For an earthy, vegetarian-friendly twist, you can make a short rib and mushroom ragu by adding sautéed cremini or porcini mushrooms. Mushrooms not only deepen the umami flavor of the sauce but also provide antioxidants, fiber, and essential minerals. According to Healthline, mushrooms are one of the best natural sources of selenium, which supports immune health and reduces oxidative stress. Adding them to your ragu makes it both more nutritious and hearty.
White Wine Twist
Most traditional short rib ragu recipes use red wine for its bold flavor, but swapping it with white wine creates a lighter, brighter sauce. This version pairs especially well with pappardelle, tagliatelle, or even rigatoni. White wine highlights the herbs and garlic in the sauce while still giving the beef plenty of depth. If you prefer a slightly less intense flavor, this variation is a fantastic option.
Polenta Base
While pasta is the classic pairing, serving your braised short rib ragu over polenta offers a rustic, comforting alternative. Creamy Parmesan polenta provides a velvety base that absorbs the rich sauce, making every bite luxurious. This version is especially perfect for winter months when you’re craving hearty comfort food. It’s also an elegant way to present the dish for dinner parties.
Vegetable Boost
If you want to make your short rib ragu more nutrient-dense, consider stirring in vegetables like zucchini, carrots, or bell peppers. Not only do these veggies add color and texture, but they also enhance the fiber and vitamin content, making your dish a more balanced meal. This is a great way to sneak in extra nutrition while keeping the hearty, authentic Italian flavor intact.
Craving Another Italian-Inspired Classic?
If you loved this recipe, don’t miss my Bacon Egg and Cheese Breakfast Quesadillas—they combine melty cheese, earthy mushrooms, and crispy tortillas in a way that delivers both comfort and nutrition in every bite.
Storage and Reheat Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months.
- Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of broth if needed.
Make It a Meal
Looking to round out your dinner? Pair this short rib ragu with these delicious recipes:
Or explore flavorful pairings in our Comfort Food Dinner, Pasta Favorites, and One-Pan Dinner tags.
Frequently Asked Questions
What pasta goes best with short rib ragu?
Wide noodles like pappardelle or tagliatelle with short rib ragu are the best choices because their broad surface helps catch more of the rich, savory sauce. Rigatoni is another great option since its ridges hold onto the braised beef beautifully.
Can I make short rib ragu in a slow cooker?
Yes! To make a slow cooker short rib ragu, sear the ribs first for maximum flavor, then transfer everything to the crockpot. Cook on low for 8 hours or on high for 4–5 hours until the meat is fork-tender.
Can I use boneless short ribs?
Absolutely. Bone-in short ribs add depth of flavor to the sauce, but boneless short rib ragu makes shredding the meat much easier. Both versions work beautifully, so choose based on convenience.
Is short rib ragu healthy?
When enjoyed in moderation, yes! Short ribs are an excellent source of protein, iron, and vitamin B12, which support red blood cell health and energy. Learn more about the health benefits of beef at Cleveland Clinic. Pairing this dish with whole grain pasta or vegetables can make it even more balanced.
How do I thicken short rib ragu?
The best way to thicken ragu is to let the sauce simmer uncovered for the last 20 minutes. This allows excess liquid to evaporate, creating a thicker, silkier sauce. You can also stir in a spoonful of tomato paste for extra richness.
Can I freeze short rib ragu with pasta?
It’s best to freeze the braised short rib sauce separately from the pasta to maintain the texture. Store it in an airtight container for up to 3 months, then reheat gently on the stove and toss with freshly cooked pasta.
What wine should I use in short rib ragu?
A bold, dry red wine like Cabernet Sauvignon, Chianti, or Merlot works best. The tannins in these wines help tenderize the beef while adding depth of flavor to the sauce. According to Healthline, moderate red wine consumption may also provide antioxidants that support heart health.
Can I make short rib ragu without wine?
Yes, you can substitute beef broth or a splash of balsamic vinegar to replicate some of the richness and acidity that wine provides. While wine adds an authentic Italian depth, this alcohol-free version is still delicious.
How long can I store leftover short rib ragu?
Refrigerated, it keeps well for 4–5 days in an airtight container. For longer storage, freeze the sauce and thaw overnight in the fridge before reheating.
Can I make short rib ragu dairy-free?
Yes! Skip the Parmesan cheese finish or use a plant-based alternative. The ragu itself is naturally dairy-free, making it easy to adapt for different dietary needs.
Final Thoughts
Short rib ragu is more than just a pasta sauce—it’s a dish that tells a story of patience, tradition, and comfort. Every time I make it, I’m reminded of why Italian cooking is so special: it’s about letting quality ingredients shine through slow, careful preparation. Whether you serve it for family dinners, special occasions, or as a make-ahead freezer meal, this dish never fails to impress. With its melt-in-your-mouth beef, rich tomato base, and perfectly paired pasta, short rib ragu is the kind of recipe that becomes part of your kitchen’s legacy.
“Rich, hearty, and unforgettable—this short rib ragu is comfort food at its finest.” – Sam
Pin & Share the Love
✨Love this Short Rib Ragu? Pin it to your Italian Comfort Food or Pasta Recipes board and tag us @readyprepmeals!
📌 Pin This Recipe: Short Rib Ragu
Slow-braised beef short ribs in a rich tomato and red wine sauce, served over pappardelle for the ultimate Italian comfort food.
