If you’re yearning for the kind of dinner that feels as cozy as cashmere, look no further than this Short Rib Ragu. Imagine fork-tender beef melting into a rich, velvety sauce perfumed with red wine and fresh herbs, all tangled through golden ribbons of pasta. This is honest-to-goodness comfort food, perfect for sharing with the people you love—or for treating yourself to something truly special. Short Rib Ragu brings together simple, top-notch ingredients and gives you a deeply satisfying, restaurant-worthy meal right in your own kitchen.

Ingredients You’ll Need

What I absolutely love about this Short Rib Ragu is how a handful of everyday ingredients and a few star players team up to create unbelievable depth of flavor. Each component has a job, whether it’s building body, sweetness, savoriness, or that irresistible slow-cooked aroma wafting through your kitchen.

Beef short ribs (2 lbs): Their marbling and flavor make the ragu incredibly rich and luxurious; boneless ribs shred up beautifully!
Light olive oil (2 tbsp): Helps you get the perfect, caramelized crust on your beef—feel free to grab avocado or vegetable oil if that’s what you have.
Kosher salt: Essential for building layers of flavor every step of the way; don’t be shy when seasoning your beef.
White onion (1 cup, finely diced): Adds natural sweetness and the backbone for your aromatic base.
Celery (½ cup, finely diced): Offers subtle earthiness and rounds out the flavor profile.
Carrot (½ cup, finely diced): Brings gentle sweetness and enhances the sauce’s color.
Garlic cloves (4, finely minced): Infuses the ragu with unmistakable savory depth.
Tomato paste (2 tbsp): Concentrates umami and brings beautiful color and richness to the sauce.
Red wine (1 cup): Lifts the complexity of the ragu—use something drinkable, but it doesn’t have to be fancy.
Broth (1 cup): Either beef or chicken broth works; it adds moisture and another dimension of flavor to the simmer.
Crushed tomatoes (1 ¾ cup, 14 oz can): Gives body and tang, creating that luscious, saucy finish we all crave.
Herb bundle (rosemary, thyme, parsley stems): These fresh herbs infuse the sauce with warmth and fragrance, even if you just tie them together with kitchen twine.
Bay leaves (2): Add subtle, savory undertones that round out the sauce.
Sherry or red wine vinegar (2 tbsp): Gives that final pop of acidity, brightening everything up at the end.
Kosher salt and fresh cracked pepper to taste: Perfect for adjusting the seasoning before you finish.
Pasta (1 lb, tagliatelle or pappardelle): Wide noodles are perfect for catching every bit of the hearty ragu.
Chopped parsley and grated Parmigiano Reggiano for garnish: They add color, freshness, and a savory, nutty finish.

How to Make Short Rib Ragu

Step 1: Season and Sear the Short Ribs

Start with generous seasoning: sprinkle kosher salt all over your short rib pieces. This simple step builds deep flavor from the ground up. Heat olive oil in a large Dutch oven and sear your beef in batches, taking care not to crowd the pot—you want every edge to get that gorgeous golden crust. Once browned, move the ribs to a plate and pour off any excess fat, leaving just enough behind to cook your vegetables.

Step 2: Sauté the Aromatics

With the fond (those beautiful browned bits) left in your pot, add the onion, celery, carrot, and garlic. A few minutes of sautéing over medium-high heat will coax out their natural sweetness, soften the vegetables, and start building the flavor base for your ragu.

Step 3: Toast the Tomato Paste and Season

Stir in the tomato paste along with a teaspoon of kosher salt and half a teaspoon of cracked black pepper. Let it cook for a couple of minutes—this step deepens and sweetens the tomato flavor and helps everything meld together before the liquids go in.

Step 4: Deglaze with Red Wine

Pour in your red wine and immediately start scraping up the fond on the bottom of the pot. Not only does this capture every bit of flavor, but it also adds body and complexity as the alcohol cooks off. Take in the gorgeous aroma—this is when it really starts smelling like Short Rib Ragu!

Step 5: Simmer with Tomatoes, Broth, and Herbs

Return the seared short ribs to the pot and add crushed tomatoes and broth, followed by your herb bundle and bay leaves. Bring the pot to a low, slow simmer and cover, leaving the lid slightly ajar. Let everything cook gently for 2 to 2 1/2 hours, checking occasionally and adding a splash of broth if it looks dry. You’ll know it’s ready when the beef is falling apart at the lightest touch—a true hallmark of spectacular Short Rib Ragu.

Step 6: Shred the Beef and Adjust the Sauce

Fish out the herb bundle and bay leaves, then shred your short ribs directly in the pot. If using bone-in ribs, remove the bones and any unappealing bits of cartilage. Taste the sauce, adjust the seasoning with more salt or pepper if needed, and add a couple tablespoons of vinegar for brightness. If you prefer a thicker sauce, let it simmer uncovered until it reaches your desired consistency.

Step 7: Serve with Pasta and Finish

Cook your choice of pasta—tagliatelle or pappardelle are divine—until just al dente. Toss the pasta with the ragu so every strand is coated, then top with a generous shower of grated Parmigiano Reggiano and a sprinkle of fresh parsley. All that’s left to do is dig in and marvel at your masterpiece!

How to Serve Short Rib Ragu

Garnishes

A handful of chopped fresh parsley and a generous showering of Parmigiano Reggiano are classic and never fail to impress. The freshness of the parsley brightens each bite, while the cheese adds rich, salty depth that’s just right against the savory ragu.

Side Dishes

This Short Rib Ragu just begs for a crusty, golden loaf of bread to mop up the extra sauce. Pair it with a simple green salad tossed in lemony vinaigrette or some roasted winter vegetables for a well-rounded meal that feels like a hug from the inside out.

Creative Ways to Present

Try nestling the ragu in individual ramekins and topping with a dollop of ricotta for a dinner party starter, or spoon it over creamy polenta or cauliflower mash for a comfort-forward twist. Leftovers also make the world’s best filling for baked pasta or lasagna!

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu actually gets better with time. Store cooled leftovers in an airtight container in the refrigerator for up to four days. The flavors meld and deepen, making every reheat even more delicious.

Freezing

Make a double batch and freeze half! Let the ragu cool completely, then transfer it to a freezer-safe container. It keeps beautifully for up to three months. Defrost overnight in the fridge before reheating gently.

Reheating

To reheat your Short Rib Ragu, warm it gently in a pot over low heat, adding a splash of water or broth to loosen the sauce if needed. It reheats well without losing its rich texture, and your kitchen will fill with that amazing aroma all over again.

FAQs

Can I make Short Rib Ragu in advance?

Absolutely! In fact, the flavors only improve after a night in the fridge. Make the ragu a day or two before your meal, then simply reheat and toss with freshly cooked pasta before serving.

What’s the best wine to use in this ragu?

A robust, dry red wine like a Chianti, Cabernet Sauvignon, or Merlot adds wonderful depth. Choose a wine you’d enjoy drinking, but it doesn’t have to be expensive. Avoid anything too sweet or light-bodied.

Can I use bone-in short ribs?

Yes, bone-in short ribs work beautifully! The bones add extra flavor to the sauce. Just be sure to remove the bones and any tough cartilage before shredding the meat into the ragu.

What pasta works best with Short Rib Ragu?

Wide, flat noodles like pappardelle or tagliatelle are traditional and brilliant at catching the chunky sauce. However, it’s delicious over any pasta shape, creamy polenta, or even mashed potatoes.

How do I make this recipe gluten free?

Thankfully, the ragu itself is thoroughly gluten free! Just serve it with your favorite gluten free pasta or over a creamy, gluten free polenta for a hearty, satisfying meal.

Final Thoughts

I can’t encourage you enough—try making Short Rib Ragu at home! Whether it’s for a special occasion or just to celebrate a regular weeknight, this comforting classic is sure to impress and satisfy. Once you taste just how rich and soul-warming it is, you’ll want to keep this recipe on repeat.