Go Back
Close-up of tender shredded short rib in rich tomato sauce served over wide pappardelle pasta, garnished with Parmesan and rosemary, rustic ceramic plate.

Short Rib Ragu

Chef Naya
Discover how to make a rich and flavorful short rib ragu that’s easy to prepare and budget-friendly. Slow-braised beef short ribs in a savory tomato sauce create a comforting dish perfect for family dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 650 kcal

Equipment

  • 1 Large Dutch oven For searing and braising
  • 1 Chef’s knife For chopping vegetables
  • 2 Forks For shredding meat
  • 1 Wooden spoon For stirring
  • 1 Colander For draining pasta
  • 1 Measuring Cups & Spoons For accuracy

Ingredients
  

  • 3–4 lbs Bone-in beef short ribs Can substitute boneless
  • 2 tbsp Olive oil For searing
  • 1 large Onion Diced
  • 2 Carrots Peeled and diced
  • 2 stalks Celery Diced
  • 4 cloves Garlic Minced
  • 1/4 cup Tomato paste -
  • 1 can(28 oz) Crushed tomatoes -
  • 2 cups Beef broth - -
  • 2 leaves Bay leaves - -
  • 1 sprig Fresh rosemary - -
  • To taste Salt & Pepper - -
  • 1 lb Pappardelle pasta Can use gluten-free
  • - - Parmesan cheese Freshly grated,for serving

Instructions
 

  • Phase 1 / Step 1: Sear the Short Ribs In a large Dutch oven, heat olive oil over medium-high heat, season short ribs with salt and pepper, sear all sides until browned, about 3–4 minutes per side, then set aside
    Golden-brown seared short ribs in Dutch oven
  • Phase 1 / Step 2: Sauté the Aromatics In the same pot, add diced onion, carrots, and celery, cook until softened about 5 minutes, add minced garlic and cook 1 minute
    Sautéed vegetables in Dutch oven
  • Phase 2 / Step 1: Add Tomatoes and Broth Stir in tomato paste, crushed tomatoes, and beef broth, return short ribs and juices, add bay leaves and rosemary, bring to a simmer
    Short ribs cooking in tomato sauce
  • Phase 2 / Step 2: Braise the Ragu Cover pot, transfer to oven at 325°F (163°C), braise 2.5–3 hours until meat is tender and falls from bone
  • Phase 3 / Step 1: Shred the Meat Remove short ribs, shred with two forks discarding bones, return shredded meat to sauce and mix
    Braising short rib ragu in oven
  • Phase 3 / Step 2: Cook the Pasta Prepare pappardelle according to package instructions, reserve 1/2 cup pasta water, then drain
  • Phase 3 / Step 3: Combine and Serve Toss pasta with ragu, add reserved pasta water to adjust sauce consistency, serve hot garnished with Parmesan

Notes

  • Make-Ahead: Prepare a day in advance, refrigerate overnight, skim fat before reheating
  • Vegetable Variations: Add mushrooms or bell peppers
  • Serving Suggestions: Serve with crusty bread
  • Ingredient Spotlight: Short ribs are ideal for braising, providing rich flavor and tender meat