Short Rib Ragu Recipe

Short Rib Ragu is the ultimate comfort food to bring a little luxury to your everyday table. Imagine melt-in-your-mouth tender beef, tangled with a luscious tomato and wine sauce, all cozied up atop fluffy Parmesan mashed potatoes. This rich, hearty dish fills your kitchen with irresistible aromas and is just as perfect for an impressive dinner party as it is for a soul-warming Sunday supper. If you love those meals that taste like they’ve taken all day (because, honestly, they have!), then this Short Rib Ragu absolutely deserves a spot in your regular rotation.

Ingredients You’ll Need

Every ingredient in this Short Rib Ragu brings something special—deep flavors, rich textures, and a pop of color here or there. Gathering these simple ingredients is the first step to an unforgettable meal, so let’s break down how each one makes its mark.

• Short ribs: Boneless, generously marbled beef short ribs give this ragu its signature richness and irresistibly tender texture.
• Vegetable oil: Essential for getting that beautiful caramelized sear on your short ribs, which means even more flavor.
• Carrots: Diced carrots add sweetness and a lovely orange hue to the sauce.
• Celery: A couple of ribs diced up balance the sweetness with a subtle, earthy bite.
• Onion: The magic ingredient for a flavorful base—don’t skip it!
• Garlic: Minced garlic layers in that classic Italian fragrance when it hits the pot.
• Tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
• Flour: Just a touch helps your sauce achieve that perfect, cozy consistency.
• Whole San Marzano plum tomatoes (28-ounce can): The gold standard for ragu, these break down into a naturally sweet, rich sauce.
• Red wine: Adds depth and classic elegance; use something you’d actually want to drink!
• Water: Needed for a gentle braise; helps keep the ragu’s texture balanced.
• Fresh parsley (6 sprigs): Tossed in whole for freshness that lifts the entire pot.
• Salt & pepper: Season often, season well—this is what brings everything together.
• Yukon gold potatoes: Creamy and buttery, perfect for dreamy mashed potatoes as the base of your ragu.
• Unsalted butter: Indulgent richness melts right into the potatoes.
• Sour cream: Adds a tangy, pillowy touch to the mash.
• Parmesan cheese (grated): Nutty, salty, and absolutely essential for mashed potato heaven.
• Chopped parsley (optional): For a pretty, fresh pop of color to finish everything off.

How to Make Short Rib Ragu

Step 1: Sear the Short Ribs

Start by preheating your oven to 350°F—get it warming while you prep. In a large Dutch oven or heavy stock pot, heat the vegetable oil over medium-high. Add the seasoned short ribs (work in batches if needed to avoid crowding) and sear on all sides until you’ve got a gorgeous, deep brown crust. This is where your Short Rib Ragu starts building layers of flavor! Remove the ribs and set them aside.

Step 2: Build the Flavor Base

Reduce the heat to medium. Add your diced carrots, celery, and onion straight to those glorious brown bits in the pot. Let them cook down for about 10 minutes until softened and aromatic, stirring occasionally. Add the minced garlic and let it sizzle for just a couple minutes until fragrant.

Step 3: Tomato Paste & Flour

Spoon in the tomato paste and stir until all those veggies are coated in its ruby red goodness, then sprinkle over the flour. Stir for a few more minutes—this helps thicken your sauce and rounds out the flavors.

Step 4: Deglaze with Wine

Pour in your red wine and crank up the heat just a bit to let it simmer. With a spatula or wooden spoon, scrape up all the irresistible caramelized bits from the bottom of the pot. These are gold for the final flavor!

Step 5: Add Tomatoes and Braise

Empty the can of San Marzano tomatoes (juice and all!) into the pot, then add 2 cups of water. Use your spoon to break up those tomatoes, then nestle your browned short ribs back into the pot. Toss in your parsley sprigs and check that the meat is mostly covered by liquid—add a touch of water if needed.

Step 6: Simmer in the Oven

Bring the whole pot to a strong simmer on the stove. Once it’s bubbling, cover and transfer it to the preheated oven. Now relax! Let it cook for 2 to 3 hours—start checking at the 2-hour mark—until the short ribs are so tender they fall apart with the gentlest fork poke.

Step 7: Strain & Reduce the Sauce

Carefully remove the pot from the oven. Fish out the short ribs and place them aside. Set a fine-mesh strainer over a large saucepan and pour the braising liquid and veggies through, pressing the solids to extract all the saucy goodness. Discard the solids—you’ve pulled all the flavor from them!

Step 8: Thicken the Sauce and Shred the Beef

Bring the strained sauce to a simmer over medium-high heat. Let it bubble away and reduce for at least 30 minutes, skimming fat from time to time. While that’s working, shred the short rib meat—you don’t need to be too fussy, rustic pieces are perfect. Stir the shredded beef back into the thickened sauce.

Step 9: Make the Mashed Potatoes

While your sauce works its magic, fill a large pot with water and bring it to a boil. Add your quartered potatoes and cook until they’re fork-tender. Drain, then return them to the pot. Add the butter and mash until creamy, then stir in the sour cream and Parmesan. Season to taste with salt and pepper—these mashed potatoes are the perfect, cheesy bed for your Short Rib Ragu.

Step 10: Serve and Enjoy

Spoon a generous helping of Parmesan mashed potatoes onto each plate and top with a big ladleful of Short Rib Ragu. Sprinkle with fresh parsley if you like, and prepare for total comfort food bliss!

How to Serve Short Rib Ragu

Garnishes

A sprinkle of fresh chopped parsley is a classic, bright touch that instantly makes your Short Rib Ragu pop. If you’re feeling fancy, add a bit of extra grated Parmesan or a drizzle of really good olive oil just before serving—these little extras take the plate from hearty to truly special.

Side Dishes

While the ragu and mashed potatoes are a meal all on their own, a simple green salad with a sharp vinaigrette cuts the richness perfectly. Crusty bread is also a favorite for scooping up any leftover sauce. Steamed green beans, garlicky broccolini, or roasted root vegetables also fit seamlessly alongside for an even more impressive spread.

Creative Ways to Present

Try spooning your Short Rib Ragu over creamy polenta instead of mashed potatoes for a rustic twist, or serve atop wide ribbons of pappardelle pasta for a truly Italian trattoria vibe. Individual ramekins or shallow bowls give each guest their perfect portion, while big, family-style platters invite everyone to dig in together.

Make Ahead and Storage

Storing Leftovers

Short Rib Ragu is the gift that keeps on giving—leftovers taste even better after a day in the fridge. Transfer any cooled ragu and potatoes to airtight containers and store in the refrigerator for up to four days. The flavors deepen and meld overnight, making tomorrow’s lunch something to look forward to!

Freezing

This dish is made for freezing. Store the cooled ragu (meat and sauce only; skip the potatoes) in freezer bags or containers for up to three months. Mashed potatoes can be frozen too, but for best results, make fresh when ready to serve.

Reheating

Warm the Short Rib Ragu slowly on the stovetop, adding a splash of water or stock if it has thickened up too much in the fridge. Mashed potatoes reheat best in a pot over low heat with a little butter or milk, or in the microwave with the lid loosely covered.

FAQs

Can I use bone-in short ribs for this ragu?

Absolutely! Bone-in short ribs offer even more flavor thanks to the marrow. Just add them the same way and shred the meat off the bones before adding it back to the sauce.

Is there a substitute for red wine if I want to keep this alcohol-free?

You can substitute an equal amount of beef broth for the wine. For a boost in tang, add a tablespoon or two of balsamic vinegar or red wine vinegar along with the broth.

What’s the best type of pasta to serve Short Rib Ragu on?

Pappardelle is a classic—its wide noodles hold up beautifully to chunky, saucy ragu. Tagliatelle or rigatoni are great alternatives if you want to switch things up.

Can I make Short Rib Ragu in advance?

Definitely! This dish is ideal for making ahead. Prepare up to two days in advance and store the ragu separately from your mashed potatoes. Reheat gently and assemble right before serving.

How can I make this dish gluten-free?

Simply swap the flour for your favorite gluten-free flour blend or even a bit of cornstarch. The rest of the Short Rib Ragu is naturally gluten-free (just pair with polenta or GF mashed potatoes instead of wheat-based pasta).

Final Thoughts

Once you taste the magic that is Short Rib Ragu, you’ll want to share it with everyone you know. Whether it’s for a cozy night in or a lively gathering, this recipe proves that a little time and love is the secret to unforgettable meals. Go on—treat yourself and your favorite people to a homemade dish worth lingering over!

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