Short Rib Ragu with Pasta and Parmesan Recipe

If you crave a rich, comforting, and utterly soul-satisfying meal, this Short Rib Ragu with Pasta and Parmesan Recipe will quickly become your go-to dinner. Tender, slow-braised short ribs melt into a deeply flavorful tomato and wine-infused sauce, clinging perfectly to your favorite pasta. Every bite is elevated with fresh herbs and a generous sprinkle of Parmesan, creating a dish that tastes like it was made with love in a cozy Italian kitchen. Whether you’re having family over or simply want to treat yourself, this ragu is a showstopper that’s worth every minute of the slow-cooking magic.

Ingredients You’ll Need

Gathering the right ingredients is the first exciting step towards making this unforgettable ragu. Each element contributes its unique character — from the rich meat and aromatic herbs to the tangy tomatoes and hearty pasta — making the dish shine with balanced flavor and inviting texture.

• 3 lbs Short Ribs, bone-in, English cut: Perfect for slow braising to develop melt-in-your-mouth tenderness.
• 3 tablespoons Olive Oil, extra virgin: Adds a fruity base for browning the meat and sautéing vegetables.
• 1 large Yellow Onion, finely chopped: Brings sweetness and depth once softened.
• 2 medium Carrots, peeled and finely chopped: Offers natural sweetness and color.
• 2 stalks Celery, finely chopped: Adds subtle earthiness and crunch during sautéing.
• 4 cloves Garlic, minced: Infuses the sauce with its unmistakable fragrant warmth.
• 6 ounces Tomato Paste (one small can): Intensifies the tomato flavor and thickens the sauce elegantly.
• 1 bottle (750ml) Dry Red Wine: Essential for deglazing and creating a rich, layered sauce.
• 28 ounces Canned Crushed Tomatoes (one large can): The heart of the sauce, providing vibrant acidity and texture.
• 4 cups Beef Broth, low sodium: Keeps the sauce hearty without overpowering saltiness.
• 2 sprigs Fresh Rosemary: Adds piney herbal notes that complement the beef.
• 4 sprigs Fresh Thyme: Delivers subtle lemony and earthy undertones.
• 1 Bay Leaf: Enhances the aroma and flavor complexity.
• 1 Parmesan Rind (optional): Infuses a deep umami richness into the sauce.
• Salt, to taste: Balances and enhances all the flavors.
• Black Pepper, Freshly ground, to taste: Brings a gentle kick and depth.
• Fresh Parsley, Chopped, for garnish: Adds a fresh, bright finish.
• 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni: Thick noodles that hold the hearty ragu perfectly.
• Parmesan Cheese, Grated, for serving: The final touch with nutty, salty goodness.

How to Make Short Rib Ragu with Pasta and Parmesan Recipe

Step 1: Prepare and Brown the Short Ribs

Start by patting your short ribs dry to ensure they brown beautifully. Generously salt and pepper all sides, then heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the ribs in batches until each side has a deep, caramelized crust—this step locks in flavor and builds the base of the sauce. Once perfectly browned, set them aside and get ready to build your ragu.

Step 2: Sauté the Aromatics

Lower the heat to medium and toss in the finely chopped onion, carrots, and celery. Cook these until softened and slightly caramelized, about 8 to 10 minutes. This combination, known as a soffritto, brings sweetness and complexity to the sauce that perfectly complements the richness of the short ribs.

Step 3: Add Garlic and Tomato Paste

Stir in the minced garlic along with the tomato paste. Cook this mixture for 1 to 2 minutes, stirring constantly until the tomato paste darkens slightly and smells fragrant. This crucial step intensifies the tomato flavor and creates a lovely base for the ragu.

Step 4: Deglaze with Red Wine

Pour in the dry red wine, stirring to scrape up all the flavorful browned bits stuck to the bottom of the pot. Let it simmer for 5 to 7 minutes until reduced by half, which concentrates the wine’s richness and beautifully melds with the aromatic vegetables.

Step 5: Add Tomatoes, Broth, and Herbs

Pour in the crushed tomatoes and beef broth, then add sprigs of fresh rosemary, thyme, a bay leaf, and, if you’re using it, the Parmesan rind. Stir everything together to combine the intense flavors before nestling the browned short ribs back into this hearty mixture. Add a bit more broth if necessary to nearly cover the ribs.

Step 6: Slow Braise the Short Ribs

Bring the pot to a gentle simmer, cover tightly, and either place it in a preheated oven at 325°F (160°C) or keep it simmering very gently on the stovetop. Let the ribs braise for 3 to 3 and a half hours until they are fall-off-the-bone tender and wonderfully infused with the sauce’s flavors.

Step 7: Shred the Meat and Refine the Sauce

Once done, carefully remove the short ribs and shred the meat with two forks, discarding bones and excess fat. For a smoother sauce, strain the sauce through a fine mesh sieve, pressing the solids to get all that luscious flavor. Return the shredded meat to the sauce and let it simmer uncovered until thickened, typically 15 to 20 minutes. Adjust salt and pepper to taste, and remove the herb sprigs and Parmesan rind.

Step 8: Cook Pasta and Combine

While the ragu finishes, cook your chosen pasta in plenty of salted boiling water according to package instructions. Reserve some pasta water before draining in case you need to loosen the sauce. Toss the hot pasta directly into the pot with the meat sauce, coating every strand or bite with that luscious ragu deliciousness. Add a splash of pasta water if needed to bring everything together perfectly.

How to Serve Short Rib Ragu with Pasta and Parmesan Recipe

Garnishes

For that authentic Italian finish, sprinkle fresh chopped parsley over the plated pasta and top generously with freshly grated Parmesan cheese. These garnishes add brightness and a savory pop that makes the whole dish sing.

Side Dishes

A simple mixed green salad with a tangy vinaigrette pairs beautifully, cutting through the richness. Crusty garlic bread or a warm baguette is also ideal for soaking up every last drop of the sumptuous ragu sauce.

Creative Ways to Present

If you want to impress guests, serve the ragu over creamy polenta instead of pasta for a silky contrast. Alternatively, layer the ragu with mashed potatoes or use it as a filling for stuffed pasta shells, adding extra creativity and flair to your meal.

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu with Pasta and Parmesan Recipe tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 4 days, separating the ragu and pasta if possible to maintain texture.

Freezing

You can freeze the ragu sauce (without pasta) for up to 3 months. Cool it completely then transfer to freezer-safe containers or heavy-duty zip-top bags, labeling with the date. This makes it easy to enjoy your favorite dish anytime with minimal effort.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of beef broth or reserved pasta water if the sauce thickens too much. If reheating pasta with sauce, add a bit of liquid to avoid dryness and heat evenly.

FAQs

Can I use boneless short ribs for this ragu?

Absolutely! Boneless short ribs can be used and will work well; just be mindful that bone-in ribs add extra depth to the sauce’s flavor. Adjust cooking time slightly if needed.

What pasta is best for Short Rib Ragu with Pasta and Parmesan Recipe?

Wide noodles like pappardelle or tagliatelle are excellent choices because they hold onto the thick, meaty sauce beautifully. Rigatoni is another great option thanks to its ridges that trap every savory bite.

Can I make this recipe in a slow cooker?

Yes, you can! Brown the ribs and prepare the base on the stovetop as instructed, then transfer everything to a slow cooker and cook on low for 6 to 8 hours. You may want to finish the sauce on the stovetop to thicken it before serving.

Is it necessary to use the Parmesan rind?

Not necessary, but highly recommended if you have one on hand. The rind adds a wonderful umami and richness to the sauce, elevating its flavor in a way that’s hard to replicate with anything else.

How do I prevent the sauce from being too watery?

Simmer the ragu uncovered for the last 15 to 20 minutes to allow excess liquid to evaporate, thickening the sauce naturally. Adding tomato paste early and properly reducing the wine also help create a robust, thick texture.

Final Thoughts

If you’re looking to warm your heart and impress your taste buds, this Short Rib Ragu with Pasta and Parmesan Recipe is an unbeatable choice. It takes a little patience to prepare, but the payoff is a rich, tender, and flavorful meal that brings joy in every forkful. Invite some loved ones, open a bottle of wine, and enjoy the simple luxury of classic Italian comfort food that never goes out of style.

Short Rib Ragu with Pasta and Parmesan Recipe

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

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Description

This rich and hearty Short Rib Ragu recipe guides you through creating a deeply flavorful meat sauce perfect for pairing with wide pasta noodles like pappardelle or rigatoni. Slow-braised short ribs meld beautifully with red wine, aromatic vegetables, and herbs to deliver an indulgent Italian-style comfort meal ideal for family dinners or special occasions.

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Ingredients

Scale 1x2x3x

Meat

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

Vegetables & Aromatics

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

Liquids & Sauces

• 3 tablespoons Olive Oil, extra virgin
• 6 ounces Tomato Paste (one small can)
• 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 & Seasonings

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

Optional

• 1 Parmesan Rind (optional)

To Serve

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

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Instructions

1. Prepare the Short Ribs: Pat the short ribs dry with paper towels to ensure a good sear. Season generously with salt and freshly ground black pepper on all sides to enhance flavor.
2. Sear the Meat: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Remove and set aside to maintain the fond for flavor.
3. Sauté Vegetables: Reduce heat to medium. Add finely chopped onion, carrots, and celery to the pot. Cook them, stirring occasionally, until they soften and start to caramelize slightly, roughly 8-10 minutes, which builds the base flavor.
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, enhancing its sweetness and depth.
5. Deglaze with Wine: Pour in the dry red wine and bring the mixture to a simmer, scraping up any browned bits stuck to the bottom. Let it simmer for 5-7 minutes until the wine reduces by half, concentrating its flavor.
6. Add Tomatoes and Broth: Stir in crushed tomatoes, beef broth, fresh rosemary and thyme sprigs, bay leaf, and the optional Parmesan rind. Mix well to combine all ingredients evenly.
7. Return Short Ribs to Pot: Nestle the browned short ribs back into the sauce. Add additional beef broth if necessary to almost cover the meat, ensuring they braise properly.
8. Simmer and Braise: Bring the mixture to a gentle simmer. Cover tightly and either transfer the pot to a preheated oven at 325°F (160°C) or continue simmering on the stovetop over very low heat.
9. Braise Until Tender: Cook for 3 to 3.5 hours until the short ribs are incredibly tender and easily shred with a fork, allowing flavors to develop deeply.
10. Remove Meat: Carefully take the pot off the heat. Transfer the short ribs to a separate bowl or cutting board to cool slightly for shredding.
11. Shred the Meat: Using two forks, shred the short rib meat, discarding any bones, excess fat, and gristle for a clean ragu texture.
12. Strain the Sauce: For a smoother consistency, strain the sauce through a fine-mesh sieve, pressing on the solids to extract as much rich flavor as possible.
13. Combine Meat and Sauce: Return the shredded short rib meat to the pot with the strained sauce, mixing well for even distribution.
14. Simmer to Thicken: Cook the ragu over low heat for another 15-20 minutes, stirring occasionally until the sauce thickens to your preferred consistency.
15. Adjust Seasoning: Taste and season with additional salt and freshly ground black pepper as needed to balance the flavors.
16. Remove Herbs and Rind: Take out the rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind from the ragu to avoid overpowering taste.
17. Cook Pasta: While the ragu simmers, prepare the pasta according to package instructions in salted boiling water. Reserve about 1 cup of pasta water before draining to adjust sauce consistency if necessary.
18. Toss Pasta with Ragu: Drain the pasta and add it directly to the pot with the short rib ragu. Toss thoroughly to coat each piece with sauce. Add reserved pasta water gradually if the sauce feels too thick.
19. Serve: Plate the ragu-coated pasta immediately. Garnish generously with fresh chopped parsley and grated Parmesan cheese to finish the dish with fresh and savory notes.

Notes

• Using bone-in short ribs adds depth and richness to the sauce from the marrow and connective tissue.
• Searing meat in batches prevents steaming and ensures a beautiful crust.
• Simmering wine reduces bitterness and concentrates flavor; choose a dry red wine like Chianti or Cabernet Sauvignon.
• Adding the Parmesan rind during braising imparts umami and richness but is optional.
• Straining the sauce enhances smoothness but can be skipped for a chunkier texture.
• Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta better.
• For an even richer experience, let the ragu rest overnight and reheat before serving to allow flavors to meld.

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