Short Rib Ragu with Pasta Recipe

Nothing beats the comforting, rich flavors of a homemade Short Rib Ragu with Pasta Recipe. This dish is a celebration of tender, slow-braised short ribs swimming in a deeply savory tomato and wine sauce, clinging perfectly to your favorite pasta. It’s the ultimate way to elevate any meal, impress guests, or simply enjoy a cozy dinner that tastes like it took hours—because it does, but every minute is worth it.

Ingredients You’ll Need

Gathering the right ingredients is where the magic of this Short Rib Ragu with Pasta Recipe begins. Each ingredient brings a special something to the table, from the hearty richness of the short ribs to the fresh brightness of herbs and parsley. Together, they create a symphony of flavors and textures that make this dish unforgettable.

• Short Ribs (3 lbs, bone-in, English cut): The star of the recipe, these become unbelievably tender and flavorful once slow-cooked.
• Olive Oil (3 tablespoons, extra virgin): Adds a fruity depth and helps sear the meat to lock in juices.
• Yellow Onion (1 large, finely chopped): Provides sweet, aromatic undertones when sautéed.
• Carrots (2 medium, peeled and finely chopped): Adds natural sweetness and balance to the rich sauce.
• Celery (2 stalks, finely chopped): Contributes a clean, earthy aroma that uplifts the ragu.
• Garlic (4 cloves, minced): Infuses savory warmth that melds beautifully with the tomato and wine.
• Tomato Paste (6 ounces): Gives concentrated tomato flavor and a beautiful, deep color.
• Dry Red Wine (1 bottle, 750ml): Adds complexity and helps tenderize the meat; Chianti or Cabernet Sauvignon work perfectly.
• Canned Crushed Tomatoes (28 ounces): Forms the body of the sauce with its bright, tangy punch.
• Beef Broth (4 cups, low sodium): Enhances the meatiness and moistens the ragu while it braises.
• Fresh Rosemary (2 sprigs): Offers a fragrant pine-like scent that infuses the sauce.
• Fresh Thyme (4 sprigs): Adds subtle herbal notes that complement the richness.
• Bay Leaf (1): Imparts a gentle earthiness and depth to the flavor.
• Parmesan Rind (optional): Melts down to give an extra layer of umami and creaminess.
• Salt and Freshly Ground Black Pepper: Essential for seasoning and bringing all flavors into balance.
• Fresh Parsley (chopped): Brightens the finished dish with a pop of green and freshness.
• Pasta (1 lb): Choose something like pappardelle, tagliatelle, or rigatoni to hold onto the sauce beautifully.
• Parmesan Cheese (grated): The perfect final touch for richness and a bit of saltiness.

How to Make Short Rib Ragu with Pasta Recipe

Step 1: Preparing and Searing the Short Ribs

Start by patting your short ribs dry with paper towels—this helps achieve a beautiful brown crust. Generously season all sides with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the short ribs for 3 to 4 minutes per side until deeply browned. This step locks in flavor and juices, which are essential to the richness of the final ragu.

Step 2: Building the Flavor Base

After removing the short ribs, reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cooking these vegetables until they’re softened and just caramelized, about 8 to 10 minutes, creates the aromatic foundation of the sauce. Then, stir in minced garlic and tomato paste, cooking for 1 to 2 minutes until the tomato paste deepens in color and releases a wonderful fragrance.

Step 3: Deglazing and Adding Liquids

Pour the full bottle of dry red wine into the pot, bringing it to a simmer. Scrape the bottom of the pot with a wooden spoon to lift all those flavorful browned bits left from searing the meat. Let the wine reduce by half over 5 to 7 minutes; this concentrates its flavor and sweetness beautifully. Next, stir in the crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and the optional Parmesan rind for added depth.

Step 4: Braising the Meat

Return the browned short ribs to the pot, nestling them gently into the sauce. If necessary, add a bit more beef broth to ensure the ribs are almost covered. Bring the whole pot to a gentle simmer, cover tightly, and transfer to a preheated oven set at 325°F (160°C). Braise for 3 to 3 and a half hours until the meat is fall-apart tender. You can also braise on the stove over very low heat if preferred.

Step 5: Shredding and Finishing the Ragu

Once the short ribs are tender, carefully remove the pot from the oven and take out the meat, setting it aside to cool slightly. Shred the meat using two forks, discarding any bones, excess fat, and gristle. For a silky sauce, strain the braising liquid through a fine-mesh sieve, pressing on the solids to extract every bit of flavor. Return the shredded meat to the sauce and simmer gently for 15 to 20 minutes until it thickens to your desired consistency. Remove the herb sprigs, bay leaf, and Parmesan rind, then season with salt and freshly ground black pepper to taste.

Step 6: Cooking the Pasta and Combining

While the ragu simmers, cook your chosen pasta in salted boiling water according to the package instructions. Before draining, reserve about a cup of the pasta water. Toss the drained pasta directly into the pot with the Short Rib Ragu. Use reserved pasta water to loosen the sauce if needed, ensuring every ribbon or tube is perfectly coated.

How to Serve Short Rib Ragu with Pasta Recipe

Garnishes

Finish your dish with freshly chopped parsley sprinkled over the top to add a lovely burst of color and freshness. A generous handful of freshly grated Parmesan cheese adds creamy, salty notes that enhance every bite. These simple garnishes elevate the plate visually and flavor-wise, making it feel truly special.

Side Dishes

This hearty Short Rib Ragu with Pasta Recipe pairs beautifully with a crisp green salad tossed in a tangy vinaigrette to balance the richness. Crusty garlic bread or a rustic loaf works wonders to sop up any leftover sauce, making every morsel count. Roasted vegetables like broccolini or Brussels sprouts also complement the meaty sauce with their slight bitterness and crunch.

Creative Ways to Present

For a fun twist, serve the ragu over creamy polenta or soft mashed potatoes to soak up the sauce in a whole new way. Alternatively, layering the ragu and pasta in individual oven-safe dishes topped with mozzarella and broiling until bubbly creates an irresistible baked pasta dish. No matter how you present it, this Short Rib Ragu with Pasta Recipe always feels indulgent.

Make Ahead and Storage

Storing Leftovers

Leftover Short Rib Ragu stores beautifully in the fridge for up to 4 days in an airtight container. The flavors actually deepen overnight, making your next meal just as delicious, if not more so.

Freezing

This ragu freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a convenient and satisfying meal on a busy day.

Reheating

Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. If reheating pasta and ragu together, add a little pasta water to keep everything saucy and tender.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs work well too and save a bit of prep time since you won’t have to remove bones after cooking. Just adjust the cooking time slightly if needed, as boneless may cook a bit faster.

What type of pasta is best for Short Rib Ragu?

Wide, flat pastas like pappardelle or tagliatelle are classics because their broad surfaces hold the rich sauce beautifully. Rigatoni or other ridged pastas are great options as well for capturing every bit of ragu in their grooves.

Can I make the ragu in a slow cooker?

Absolutely! After searing the ribs and sautéing the veggies on the stovetop, transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the meat is tender enough to shred.

Why is it important to reduce the wine?

Reducing the wine by half intensifies its flavor and cooks off the alcohol, leaving behind a rich complexity that enhances the entire sauce without overpowering it.

Is Parmesan rind necessary in the recipe?

Not necessary but highly recommended if you have it. The rind melts slowly, releasing a deep umami and slight creaminess that enriches the sauce beautifully.

Final Thoughts

Making this Short Rib Ragu with Pasta Recipe is truly a labor of love that pays off with every forkful. It’s a dish that fills your home with incredible aromas and your plate with soul-satisfying flavor and texture. Whether for a special occasion or a weekend treat, I can’t encourage you enough to try it yourself—you might just have found your new favorite comfort food.

Short Rib Ragu with Pasta Recipe

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• Author: admin
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Short Rib Ragu recipe offers a rich, hearty Italian-style sauce made by braising succulent short ribs in a robust tomato and red wine base, slow-cooked to tender perfection. The slow braise allows the meat to become incredibly tender, shredding beautifully into a deeply flavorful sauce served over your choice of fresh pasta, creating a comforting and luxurious meal perfect for a special dinner or weekend cooking.

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Ingredients

Scale 1x2x3x

Meat and Proteins

• 3 lbs Short Ribs, bone-in, English cut

Vegetables and Aromatics

• 1 large Yellow Onion, finely chopped
• 2 medium Carrots, peeled and finely chopped
• 2 stalks Celery, finely chopped
• 4 cloves Garlic, minced

Liquids and Sauces

• 3 tablespoons Olive Oil, extra virgin
• 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon
• 28 ounces Canned Crushed Tomatoes (one large can)
• 4 cups Beef Broth, low sodium

Herbs and Seasonings

• 2 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 1 Bay Leaf
• Salt, to taste
• Black Pepper, Freshly ground, to taste

Additional Flavor Enhancers

• 6 ounces Tomato Paste (one small can)
• 1 Parmesan Rind (optional)

Final Components and Garnish

• 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
• Fresh Parsley, Chopped, for garnish
• Parmesan Cheese, Grated, for serving

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Instructions

1. Season Short Ribs: Pat the short ribs dry with paper towels to remove excess moisture. Season generously with salt and freshly ground black pepper on all sides to enhance flavor.
2. Sear the Ribs: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the short ribs until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside to retain juices.
3. Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes, to build the flavor base.
4. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook while stirring constantly for 1-2 minutes until fragrant and the tomato paste darkens, intensifying its flavor.
5. Deglaze with Wine: Pour in the bottle of dry red wine and bring to a simmer, scraping the browned bits off the bottom of the pot. Allow wine to reduce by half over 5-7 minutes, concentrating its flavor.
6. Add Remaining Liquids and Herbs: Stir in crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and Parmesan rind if using, thoroughly combining all ingredients.
7. Return Short Ribs to Pot: Nestle the seared short ribs back into the sauce, ensuring they are almost covered by the liquid. Add extra broth if necessary.
8. Simmer and Braise: Bring to a gentle simmer, cover pot tightly, and transfer to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours until the short ribs are tender and easily shred with a fork. Alternatively, simmer on the stovetop over very low heat for the same duration.
9. Remove and Shred Meat: Carefully remove the pot from heat. Transfer short ribs to a bowl or board, and shred the meat with two forks, discarding bones, excess fat, and gristle.
10. Strain Sauce (optional): For a smoother sauce texture, strain the sauce through a fine-mesh sieve, pressing solids to extract all flavors.
11. Combine Meat and Sauce: Return the shredded meat to the pot with the sauce.
12. Finish Simmering Sauce: Simmer over low heat for 15-20 minutes until the sauce thickens to your preferred consistency, stirring occasionally.
13. Season to Taste: Remove rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind. Taste the ragu and adjust seasoning with salt and pepper as needed.
14. Cook Pasta: While the ragu simmers, cook pasta in salted boiling water according to package instructions. Reserve about 1 cup of pasta water before draining.
15. Toss Pasta with Ragu: Drain pasta and transfer directly into the pot with the ragu. Toss well to coat the pasta evenly. Use reserved pasta water to loosen sauce if too thick.
16. Serve: Serve immediately, garnished with fresh chopped parsley and freshly grated Parmesan cheese for a flavorful finish.

Notes

• Using bone-in short ribs adds extra depth and richness to the sauce from the marrow and bones.
• Caramelizing the vegetables slowly enhances the natural sweetness and complexity of the ragu base.
• The optional Parmesan rind during braising imparts umami flavor but can be omitted if unavailable.
• Allowing the sauce to simmer and reduce after shredding the meat thickens the ragu for a perfect coating on pasta.
• This recipe can be made a day ahead; flavors improve with resting time, and reheating gently on stove brings it back to serving temperature.

• Prep Time: 30 minutes
• Cook Time: 3 hours 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian