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Pasta with braised short rib ragu, tomato sauce, parmesan cheese, and basil served on a dark plate.

Short Rib Ragu – Slow-Braised Beef with Rich Tomato Sauce for Pasta Lovers

Samantha
This short rib ragu is the ultimate comfort food—tender, slow-braised beef simmered in a rich tomato and red wine sauce until it melts in your mouth. Toss it with pappardelle, rigatoni, or creamy polenta for a restaurant-quality Italian dinner made right at home. Perfect for meal prep, holidays, or cozy Sunday suppers.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6 servings
Calories 520 kcal

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.
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