When the chilly winds of autumn begin to swirl, there’s nothing quite as inviting as the scent of something hearty simmering on the stove. That’s how I found myself lost in the moment while preparing a luscious Short Rib Ragu—my personal favorite comfort food. With its melt-in-your-mouth tender beef, infused with rich notes of red wine and fresh herbs, this dish somehow manages to feel both decadent and utterly cozy.
Imagine the joy of gathering around the table with loved ones, plates piled high with thick pasta drenched in a meaty, robust sauce that warms not just the stomach but the soul. Best yet, this ragu requires only thirty minutes of hands-on time, letting you savor the process while it slowly transforms into something spectacular.
If you’re ready to step away from the hustle of fast food and embrace the heartwarming embrace of homemade goodness, grab your apron—let’s dive into this irresistible slow-cooked Short Rib Ragu that will elevate your dining experience to new heights!
Why is Short Rib Ragu irresistible?
Melt-in-your-mouth tenderness: Each bite of this ragu is a revelation, as the beef becomes effortlessly tender during the slow-cooking process.
Robust flavor infusion: Rich red wine and fresh herbs elevate the taste, turning simple ingredients into a gourmet delight.
Easy to prepare: With just thirty minutes of active cooking, you won’t be chained to the stove—perfect for busy weeknights!
Versatile serving options: Pair this ragu with vibrant tagliatelle, creamy polenta, or even use it as a lasagna filling—your choice!
Crowd-pleasing: This hearty dish is sure to impress family and friends, making it a star at your next dinner gathering.
Short Rib Ragu Ingredients
For the Ragu
- Beef Short Ribs – This is your main protein source; choose deboned and cut into 2″ cubes for optimal cooking. Additionally, you can substitute with stewing beef for a budget-friendly option.
- Light Olive Oil – Ideal for searing and sautéing; feel free to swap it out for vegetable or avocado oil.
- Kosher Salt – Essential for enhancing flavors in all components of the dish.
- White Onion – Finely diced, this adds natural sweetness and depth to your sauce.
- Celery – Finely diced to provide texture and flavor; it’s a must-have for a robust base.
- Carrot – Adds a touch of sweetness and vibrant color; finely diced for even cooking.
- Garlic Cloves – Minced, these aromatic nuggets lift the overall flavor profile beautifully.
- Tomato Paste – This enriches the sauce with umami flavor; cook it a bit before adding other liquids for an enhanced taste.
- Red Wine – Used for deglazing to incorporate all that flavorful goodness; any dry red wine will work well.
- Broth (Beef/Chicken) – Adds liquid for simmering; it enhances the flavor of the ragu.
- Crushed Tomatoes (14oz can) – Acts as the sauce base; choose good quality for the best results.
- Herb Bundle (Rosemary, Thyme, Parsley Stems) – This aromatic bundle elevates the ragu’s flavor immensely.
- Bay Leaves – Adds a subtle depth of flavor to your sauce; don’t forget to remove before serving.
- Sherry or Red Wine Vinegar – Balances the richness and adds a touch of acidity.
- Fresh Cracked Pepper – For seasoning; it highlights and enhances the ragu’s flavors.
- Pasta (Tagliatelle or Pappardelle) – Suggested for serving; thicker pasta types cling wonderfully to the hearty sauce.
- Chopped Parsley and Grated Parmigiano Reggiano – Use these for garnishing; they’ll add freshness and a delightful finish to your dish.
Embrace the comforting embrace of Short Rib Ragu, and let your culinary journey begin!
How to Make Short Rib Ragu
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Season Ribs: Sprinkle kosher salt generously over the beef short ribs, ensuring they’re well-coated. This will enhance the flavor beautifully throughout the cooking process.
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Sear Short Ribs: In a large braiser or Dutch oven, heat the light olive oil over medium-high heat. Sear the ribs for about 3-4 minutes on each side, until they’re brown and caramelized. Remove and set aside.
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Sauté Vegetables: In the same pot, add the finely diced onion, celery, carrot, and minced garlic. Cook for 3-4 minutes until the veggies are softened and fragrant, stirring occasionally.
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Add Tomato Paste: Stir in the tomato paste and allow it to sauté for 2-3 minutes. This step deepens the flavors and adds a rich depth to your ragu.
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Deglaze the Pot: Pour in the red wine, scraping up any delicious browned bits stuck to the bottom of the pot. This adds a wonderful depth of flavor.
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Combine Ingredients: Now, return the seared ribs to the pot along with the broth and crushed tomatoes. Stir gently until everything is unified.
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Simmer: Toss in the herb bundle and bay leaves; cover the pot slightly ajar and let it simmer on low for 2-2.5 hours. You’ll know it’s ready when the ribs are fork-tender and luscious.
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Prepare for Serving: Carefully remove the herb bundle and bay leaves. Shred the beef directly in the pot, and adjust the seasoning with a splash of sherry or red wine vinegar for added brightness.
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Serve: Toss the hearty ragu with cooked pasta of your choice, and garnish with freshly chopped parsley and a generous sprinkle of grated Parmigiano Reggiano.
Optional: Serve with a side of crusty bread to soak up every last drop of that rich sauce.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Short Rib Ragu
Fridge: Keep your leftover short rib ragu in an airtight container for up to 4 days. This makes it easy to enjoy the flavors again for a quick meal!
Freezer: For longer storage, freeze the ragu for up to 3 months in a sealed, freezer-safe container. Ensure to leave some space at the top for expansion.
Thawing: When ready to enjoy, thaw overnight in the fridge or reheating gently on the stove, adding a splash of broth to revive the sauce’s consistency.
Reheating: Heat the ragu on low heat, stirring occasionally to prevent it from sticking. You may also reheat it in a microwave-safe dish for quick servings.
Make Ahead Options
These Short Rib Ragu are a dream for busy home cooks looking to save time during hectic weeknights! You can prepare the ragu up to 3 days in advance; simply follow the cooking instructions, then let it cool completely before transferring it to an airtight container and refrigerating. To maintain the ragu’s incredible flavor and texture, always ensure it’s cooled properly before sealing. When you’re ready to enjoy, just reheat on the stovetop over low heat, stirring occasionally, until heated through. Serve over fresh pasta and finish with a sprinkle of parsley and Parmigiano Reggiano for delicious restaurant-quality results with minimal effort!
Tips for the Best Short Rib Ragu
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Sear Properly: Ensure the ribs are well-spaced in the pot while searing to achieve a beautiful brown crust, enhancing flavor and texture.
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Check Moisture Levels: Occasionally stir and check the sauce while it simmers; add additional broth or water if it starts to dry out.
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Bone-In Tips: If using bone-in ribs, shred the meat directly in the pot after removing the bones for a simpler process and maximum flavor retention.
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Taste as You Go: Constantly adjust seasoning throughout the cooking process with salt and vinegar; this ensures a well-balanced and flavorful short rib ragu.
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Experiment with Pasta: Don’t hesitate to serve this ragu over different types of pasta or even as a filling for lasagna; its versatility will always please!
Short Rib Ragu Variations
Feel free to let your creativity shine by customizing this ragu to match your taste and dietary preferences.
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Pork Ribs: Swap beef short ribs for pork ribs for a different flavor profile that’s equally satisfying. Pork brings its own unique richness to the dish.
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Vegetarian Option: Use mushrooms, like shiitake or portobello, in place of short ribs for a plant-based twist. They provide that hearty, umami flavor while remaining meat-free.
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Different Pasta: Experiment with other pasta shapes such as rigatoni, or even baked into a creamy lasagna, allowing the ragu to become a filling centerpiece.
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Herb Variations: Try adding fresh basil or oregano instead of or in addition to the original herbs for a twist on flavor that screams summer freshness.
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Spicy Kick: Throw in a pinch of red pepper flakes while simmering for those who crave a little heat. This adds a delightful warmth that contrasts beautifully with the rich sauce.
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Wine Substitute: If you’d like, replace red wine with a robust vegetable broth for a lighter version that still delivers on taste—perfect for anyone avoiding alcohol.
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Nutty Flavor: For added complexity, consider incorporating a tablespoon of almond or hazelnut paste for an earthy, nutty flavor that makes your ragu extra special!
With these variations, you’re on your way to creating your unique take on this beloved comfort dish!
What to Serve with Short Rib Ragu?
Elevate your comforting Short Rib Ragu experience with these delightful pairings that encapsulate warmth and flavor.
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Creamy Polenta: The smooth, velvety texture contrasts beautifully with the hearty ragu, making every bite a indulgent delight. A drizzle of olive oil over the polenta adds a luxurious touch!
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Garlic Bread: Crunchy and buttery, it’s a delightful vessel for sopping up any leftover sauce. The aromatic garlic harmonizes perfectly with the robust flavors of the ragu, creating a symphony of taste.
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Lemon Zest Salad: A light, refreshing salad with arugula and citrus vinaigrette cuts through the richness of the ragu, balancing the meal beautifully. The brightness of the lemon truly enlivens the entire dish!
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Roasted Vegetables: Seasonal veggies like carrots, zucchini, and bell peppers offer natural sweetness and a slight caramelization that complements the meaty sauce. This colorful side brilliantly adds nutrition while enhancing visual appeal.
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Sangiovese Wine: A glass of this medium-bodied red wine pairs flawlessly with the ragu, enhancing its flavors and enriching your dining experience. Its subtle tannins mirror the dish’s complexity!
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Parmesan Cheese: Grating fresh Parmigiano Reggiano over the ragu brings a nutty, salty finish that ties every element together. A sprinkle just before serving layers unparalleled depth of flavor.
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Chocolate Mousse: A light dessert to finish the meal, this silky treat offers a perfect sweet note after the rich ragu. The bittersweet chocolate contrasts beautifully with the savory flavors of your main course.
Each of these pairings will take your Short Rib Ragu dinner to the next level, turning an ordinary meal into an extraordinary experience shared with loved ones.
Short Rib Ragu Recipe FAQs
What kind of beef should I use for Short Rib Ragu?
Opt for beef short ribs that are deboned and cut into 2″ cubes for the best texture and flavor. If you’re looking for a more budget-friendly option, you can substitute with stewing beef, which will still yield a tasty ragu but with a different texture.
How do I store leftover Short Rib Ragu?
Refrigerate your leftover ragu in an airtight container for up to 4 days. This makes it a breeze to enjoy those rich flavors again. Just make sure to reheat it gently on the stovetop, adding a bit of broth if it thickens too much.
Can I freeze Short Rib Ragu?
Absolutely! For longer enjoyment, freeze your short rib ragu for up to 3 months. Transfer it to a sealed freezer-safe container, leaving some space at the top for expansion. To thaw, simply place it in the refrigerator overnight, or gently reheat it from frozen, adding broth as needed for consistency.
What if my Short Rib Ragu is too thick?
If your ragu turns out thicker than you’d like, don’t worry! Simply stir in a small amount of beef or chicken broth, adding a little at a time until you achieve your desired consistency. This will keep the flavors intact while perfectly adjusting the thickness.
Can I adjust the seasoning in Short Rib Ragu for dietary needs?
Certainly! If you or someone at your table has dietary restrictions, you can easily adjust the seasoning. Use low-sodium broth and omit extra salt to cater to sodium-sensitive individuals. You may also swap out certain ingredients. For example, use red wine vinegar instead of sherry for those avoiding alcohol.
How long does it take to make Short Rib Ragu?
This hearty dish requires about 3 hours in total, but you only need to be actively cooking for around 30 minutes. The rest of the time is spent letting the flavors meld beautifully in the pot!
Melt-in-Your-Mouth Short Rib Ragu for Comfort Food Bliss
Ingredients
Equipment
Method
- Sprinkle kosher salt generously over the beef short ribs, ensuring they're well-coated.
- In a large braiser or Dutch oven, heat the light olive oil over medium-high heat. Sear the ribs for about 3-4 minutes on each side, until they’re brown and caramelized. Remove and set aside.
- In the same pot, add the finely diced onion, celery, carrot, and minced garlic. Cook for 3-4 minutes until the veggies are softened and fragrant, stirring occasionally.
- Stir in the tomato paste and allow it to sauté for 2-3 minutes. This step deepens the flavors.
- Pour in the red wine, scraping up any delicious browned bits stuck to the bottom of the pot.
- Return the seared ribs to the pot along with the broth and crushed tomatoes. Stir gently until everything is unified.
- Toss in the herb bundle and bay leaves; cover the pot slightly ajar and let it simmer on low for 2-2.5 hours.
- Carefully remove the herb bundle and bay leaves. Shred the beef directly in the pot, and adjust the seasoning with sherry or red wine vinegar.
- Toss the hearty ragu with cooked pasta of your choice, and garnish with freshly chopped parsley and grated Parmigiano Reggiano.