If you’re craving a dish that feels like a warm hug on a plate, look no further than this Short Rib Ragu with Pasta Recipe. It’s a rich, slow-cooked celebration of tender, melt-in-your-mouth short ribs simmered in a deeply flavorful tomato and red wine sauce. Perfectly paired with your favorite pasta, it’s comfort food elevated to an art form. Whether you’re cooking for family, friends, or simply treating yourself, this recipe promises layers of hearty satisfaction with every bite.
Ingredients You’ll Need
Every ingredient in this Short Rib Ragu with Pasta Recipe plays an essential role, contributing to the balance of flavors, aroma, texture, and even the vibrant color that makes this dish so irresistible. Simple pantry staples come together alongside fresh herbs and quality proteins to create magic in your pot.
- 3 lbs Short Ribs, bone-in, English cut: The star of the dish, these provide rich flavor and tender meat after slow braising.
- 3 tablespoons Olive Oil, extra virgin: Used for searing the meat and sautéing vegetables, adding depth and silkiness to the sauce.
- 1 large Yellow Onion, finely chopped: Adds sweetness and body when caramelized with carrots and celery.
- 2 medium Carrots, peeled and finely chopped: Offers natural sweetness and color to the ragu base.
- 2 stalks Celery, finely chopped: Adds subtle earthiness and crunch before softening during cooking.
- 4 cloves Garlic, minced: Brings pungent, warm notes that infuse every layer of the sauce.
- 6 ounces Tomato Paste (one small can): Intensifies the tomato flavor and gives the sauce its inviting rich red hue.
- 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon: Provides acidity and complexity, helping tenderize the meat beautifully.
- 28 ounces Canned Crushed Tomatoes (one large can): Forms the lush, robust base of the ragu.
- 4 cups Beef Broth, low sodium: Adds savory depth without overpowering the delicate balance.
- 2 sprigs Fresh Rosemary: Imparts piney, woodsy fragrance that pairs perfectly with beef.
- 4 sprigs Fresh Thyme: Delivers subtle herbal warmth that enhances the sauce’s aroma.
- 1 Bay Leaf: Adds a layer of earthy spice for complexity.
- 1 Parmesan Rind (optional): Boosts umami and richness, melting into the sauce as it simmers.
- Salt, to taste: Essential for balancing and highlighting all flavors.
- Black Pepper, Freshly ground, to taste: Adds subtle heat and enhances the savory notes.
- Fresh Parsley, Chopped, for garnish: A fresh, bright finish that lightens the dish visually and flavor-wise.
- 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni: The perfect vehicle for soaking up and carrying the luscious sauce.
- Parmesan Cheese, Grated, for serving: Adds a salty, nutty final touch that pulls everything together.
How to Make Short Rib Ragu with Pasta Recipe
Step 1: Prepare and Season the Short Ribs
Start by patting the short ribs dry with paper towels—this is key to getting that beautiful, flavorful sear. Generously season all sides with salt and pepper, which helps build the foundational flavor with every bite.
Step 2: Sear the Short Ribs
Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the short ribs in batches without overcrowding the pan to get a deep brown crust that locks in juices. This caramelization adds a savory richness to the ragu. Set the seared ribs aside once done.
Step 3: Build the Flavor Base
Lower to medium heat and add the chopped onion, carrots, and celery to the pot. Cook gently, stirring now and then for about 8-10 minutes, until softened and slightly caramelized. This classic soffritto creates the flavor backbone that complements the meat perfectly.
Step 4: Add Aromatics and Tomato Paste
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes while stirring continuously, allowing the tomato paste to darken and the garlic to release its aroma for that unmistakable depth.
Step 5: Deglaze with Red Wine
Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot. Simmer for 5-7 minutes until the wine reduces by half, concentrating its rich flavor and marrying beautifully with the veggies.
Step 6: Add Tomatoes, Broth, and Herbs
Stir in crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and Parmesan rind if using. Each herb and the rind introduces layers of complexity, infusing the sauce with lovely, rounded flavor notes.
Step 7: Return Short Ribs to the Pot
Nestle the browned short ribs back into the pot, making sure they’re almost submerged in the sauce—add a little more beef broth if necessary. This ensures the ribs braise evenly, soaking in the sauce’s rich flavors as they tenderize.
Step 8: Braise the Short Ribs
Bring everything to a gentle simmer, then cover tightly and transfer to a preheated oven at 325°F (160°C), or keep it simmering very gently on the stovetop. Slow braise for 3 to 3.5 hours until the meat is fall-apart tender and bursting with flavor.
Step 9: Shred the Meat and Refine the Sauce
Carefully remove the pot from heat. Transfer the ribs to a cutting board and shred the meat with two forks, discarding bones, excess fat, and gristle. For an extra smooth sauce, strain the sauce through a fine sieve, pressing to extract every drop of flavor, then return both sauce and meat to the pot.
Step 10: Final Simmer and Seasoning
Simmer the ragu on low heat for 15-20 minutes until it thickens to your desired consistency. Stir occasionally to avoid sticking, then taste and adjust seasoning with salt and pepper. Don’t forget to remove the herb sprigs and Parmesan rind before serving.
Step 11: Cook Pasta and Combine
While the ragu thickens, cook your pasta in salted boiling water according to package instructions. Reserve about a cup of pasta water before draining. Toss the drained pasta directly into the pot with ragu and stir well to coat. Add pasta water as needed to loosen the sauce and ensure every strand or piece is enrobed in that luscious ragu.
How to Serve Short Rib Ragu with Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of emerald green color and a fresh brightness that beautifully balances the rich meat sauce. Don’t forget the grated Parmesan cheese on top; it melts slightly into the warm ragu, adding a salty, nutty finish that’s utterly irresistible.
Side Dishes
This Short Rib Ragu with Pasta Recipe pairs wonderfully with a crisp green salad tossed in a simple lemon vinaigrette, cutting through the richness with refreshing acidity. Crusty garlic bread or a slice of rustic country bread is perfect for mopping up every last bit of sauce—because none of that goodness should go to waste.
Creative Ways to Present
Serve the ragu over pappardelle ribbons to showcase the width of the pasta catching all that meat sauce or spoon it generously over rigatoni for a hearty, comforting plate. For a playful variation, try layering the ragu and pasta in individual ramekins and broil with cheese on top for an indulgent baked mini casserole.
Make Ahead and Storage
Storing Leftovers
This ragu keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors develop even more as it rests, making leftovers just as delightful as the first serving.
Freezing
Short Rib Ragu freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating, and you’ll have a gourmet meal ready in no time.
Reheating
Gently reheat the ragu on the stovetop over low heat with a splash of water or broth to loosen the sauce. Stir occasionally to prevent sticking and maintain the sauce’s rich texture. Reheat your pasta separately or toss it all together for a warm, comforting meal.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! While bone-in ribs add extra flavor and richness, boneless short ribs are a great alternative and will still yield tender, delicious results after braising.
What type of pasta works best with short rib ragu?
Wide, flat pasta shapes like pappardelle or tagliatelle are ideal as their broad surfaces hold the chunky ragu beautifully. Rigatoni is also great because its hollow tubes trap delicious sauce inside.
How long does it take to cook the short ribs until tender?
The slow braising typically takes around 3 to 3.5 hours at 325°F (160°C) or a low stovetop simmer. This slow process breaks down connective tissues, resulting in tender meat that falls apart easily.
Can I prepare this ragu in a slow cooker?
Yes! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender, then shred and finish as directed.
Is there a substitute for red wine in the recipe?
If you prefer not to use wine, you can substitute with additional beef broth and a splash of balsamic vinegar or red wine vinegar for acidity and depth, but the wine does add a unique richness that’s hard to replicate.
Final Thoughts
This Short Rib Ragu with Pasta Recipe is truly one of those dishes that brings people together. With its rich flavors, comforting textures, and the sheer love put into every step, it’s the perfect recipe to savor on a cozy evening or impress at your next gathering. Give it a try—you’ll not only enjoy the process of making it but also the joyous moments around the table sharing every delicious bite.
