Name: Short Rib Ragu
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 lbs (900 g) beef short ribs, de-boned and cut into 2″ cubes; 2 tablespoons (30 ml) light olive oil; Kosher salt, to taste; 1 cup (150 g) white onion, finely diced; ½ cup (50 g) celery, finely diced; ½ cup (60 g) carrot, finely diced; 4 garlic cloves, minced; 2 tablespoons (32 g) tomato paste; 1 cup (240 ml) red wine; 1 cup (240 ml) beef or chicken broth; 1 ¾ cups (400 g) crushed tomatoes (14 oz can); 1 herb bundle (rosemary, thyme, parsley stems); 2 bay leaves; 2 tablespoons (30 ml) sherry or red wine vinegar; Fresh cracked black pepper, to taste; 1 lb (450 g) tagliatelle or pappardelle pasta; Chopped parsley and Parmigiano Reggiano, for garnish

Description

Short Rib Ragu is a slow-simmered, luxurious Italian-style meat sauce made with tender beef short ribs braised in red wine, tomatoes, and aromatics. Rich and deeply flavorful, it clings beautifully to ribbons of pasta like tagliatelle or pappardelle. Whether it’s a Sunday family dinner or a cozy night in, this dish transforms ordinary moments into unforgettable meals.

Ingredients

Scale

For the ragu:

2 lbs (900 g) beef short ribs, de-boned and cut into 2” cubes
2 tablespoons (30 ml) light olive oil
Kosher salt, to taste
1 cup (150 g) white onion, finely diced
½ cup (50 g) celery, finely diced
½ cup (60 g) carrot, finely diced
4 garlic cloves, minced
2 tablespoons (32 g) tomato paste
1 cup (240 ml) red wine
1 cup (240 ml) beef or chicken broth
1 ¾ cups (400 g) crushed tomatoes (14 oz can)
1 herb bundle (rosemary, thyme, parsley stems)
2 bay leaves
2 tablespoons (30 ml) sherry or red wine vinegar
Fresh cracked black pepper, to taste

For serving:

1 lb (450 g) tagliatelle or pappardelle pasta
Chopped parsley and Parmigiano Reggiano, for garnish

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Instructions

Season and sear the beef: Salt short ribs generously. Heat oil in a Dutch oven over medium-high heat and sear meat in batches until browned. Set aside.
Sauté aromatics: In the same pot with about 2 tbsp fat, cook onion, celery, carrot, and garlic for 3–4 minutes until soft.
Add tomato paste: Stir in tomato paste, salt, and pepper. Cook 2–3 minutes to deepen flavor.
Deglaze: Pour in red wine, scraping the bottom of the pot to release browned bits.
Simmer: Return beef to pot. Add broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a simmer, cover partially, and cook 2 to 2.5 hours until beef is tender.
Shred meat: Remove herb bundle and bay leaves. Shred beef in the pot.
Finish sauce: Stir in vinegar and simmer uncovered for 15–30 minutes to thicken.
Cook pasta: Boil tagliatelle or pappardelle until al dente. Drain and toss with ragu.
Serve: Plate with chopped parsley and grated Parmigiano Reggiano.

Notes

Sear meat thoroughly—browning builds flavor.

Use red wine for depth, but broth works in a pinch.

Herb bundles simplify removal—tie with twine or use cheesecloth.

Tastes better the next day—perfect for meal prep.

Add cream or butter at the end for a richer finish.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Plats
Method: Stovetop (slow-simmered)
Cuisine: Italian