As I stood in my kitchen, the savory scent of searing meat began to weave its way through my home, whispering promises of a cozy dinner. This is the magic of my Tender Slow-Cooked Short Rib Ragù, a dish designed for those who crave the warmth of comfort food without the fuss. Imagine succulent short ribs, falling off the bone, enveloped in a rich sauce that melds the deep flavors of red wine and fragrant herbs. Not only does this ragù provide a satisfyingly hearty meal, but it’s also a beautiful option for busy weeknights or special gatherings—easy to prepare and even better the next day! So, are you ready to embrace the warmth of slow-cooked goodness and elevate your pasta game? Let’s dive into this delightful culinary adventure together!

Why is Short Rib Ragu a Game Changer?

Comforting and hearty, this slow-cooked dish becomes the star of your dinner table. Rich flavors from red wine and herbs create a depth that will have everyone asking for seconds. Easy to prepare, it’s perfect for busy weeknights or special occasions. Plus, this versatile recipe lets you experiment with different pasta types or even use it in lasagna. And don’t forget to check out my Rum Coquito Tiramisu for a fantastic dessert pairing!

Short Rib Ragù Ingredients

Gather the flavors for your delightful ragù!

For the Ragù

Beef Short Ribs – Choose bone-in for more flavor; cut into 2″ cubes for tenderness.
Light Olive Oil – Ideal for searing; avocado oil works well too if you prefer.
Kosher Salt – Essential for flavor enhancement; adjust to your personal taste.
White Onion – Finely diced to form a flavorful aromatic base.
Celery – Adds depth and crunch; finely diced to blend seamlessly.
Carrot – Brings natural sweetness; finely diced for even cooking.
Garlic Cloves – Minced for a punch of aroma; infuses beautifully into the sauce.
Tomato Paste – This ingredient deepens umami; sauté for peak flavor development.
Red Wine – Use dry varieties for deglazing; avoid overly sweet options.
Broth (Beef or Chicken) – Adds moisture and richness; homemade is best but store-bought is convenient.
Crushed Tomatoes – A 14oz can serves as the sauce base, providing body and flavor.
Herb Bundle (Rosemary, Thyme, Parsley Stems) – Infuse your ragù with fresh herbal notes.
Bay Leaves – Adds an aromatic dimension; be sure to remove before serving.
Sherry or Red Wine Vinegar – Brightens flavors and balances richness; add to taste.
Pasta (Tagliatelle or Pappardelle) – Hearty shapes hold the sauce beautifully; choose your favorite.
Chopped Parsley & Grated Parmigiano Reggiano – These garnishes add freshness and a luscious finish.

With these ingredients, you’re set to create a mouthwatering Short Rib Ragù that will leave your family and friends begging for more!

Step‑by‑Step Instructions for Short Rib Ragu

Step 1: Sear the Ribs
Begin by seasoning the beef short ribs generously with kosher salt. Heat a few tablespoons of light olive oil in a heavy braiser or Dutch oven over medium-high heat. Once hot, carefully add the ribs, searing them for about 4–5 minutes on each side until they develop a deep brown crust. Once browned, transfer the ribs to a plate and set aside.

Step 2: Sauté the Vegetables
In the same pot, lower the heat to medium and add the diced white onion, celery, and carrot. Sauté these aromatics for 3–4 minutes, stirring occasionally, until they soften and become fragrant. Then, add minced garlic, cooking for an additional minute until the garlic is fragrant but not browned, infusing the base for your Short Rib Ragù.

Step 3: Incorporate Tomato Paste
Stir in about 2 tablespoons of tomato paste, mixing it well with the vegetables. Continue to cook for another 2–3 minutes, stirring frequently until the tomato paste deepens in color and begins to caramelize, enhancing its sweetness and umami flavors that will enrich your ragù.

Step 4: Deglaze with Red Wine
Pour in one cup of dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for about 2–3 minutes until it reduces slightly, concentrating the flavors and adding a robust depth to your Short Rib Ragù.

Step 5: Simmer the Ragù
Return the seared short ribs to the pot, along with the broth and crushed tomatoes. Add the herb bundle and bay leaves, then stir everything to combine. Bring the mixture to a gentle simmer, covering the pot partially, and let it cook on low heat for 2 to 2.5 hours. The meat should become tender and easily pull apart when done.

Step 6: Shred the Ribs
After simmering, remove the pot from heat and carefully discard the bay leaves and herb bundle. Use two forks or tongs to shred the short ribs directly in the pot, mixing the tender meat into the rich sauce. For easier handling, you may transfer the ribs to a cutting board before shredding, then return the meat to the pot.

Step 7: Taste and Adjust Seasoning
Taste your Short Rib Ragù and season with additional kosher salt and freshly ground black pepper as needed. If you desire a bit more brightness, drizzle in a splash of sherry or red wine vinegar, then simmer the ragù for another 10 minutes to meld the flavors and thicken the sauce if it seems too loose.

Step 8: Serve the Dish
Prepare your choice of pasta, such as tagliatelle or pappardelle, according to package instructions. Once cooked, serve the hearty Short Rib Ragù generously over the pasta. Garnish with a sprinkle of chopped parsley and a generous grating of Parmigiano Reggiano for a lovely finish, enhancing the comfort and pleasure of each bite.

What to Serve with Tender Slow-Cooked Short Rib Ragù

Pair your comforting short rib ragù with side dishes that balance its rich, hearty flavors for a memorable meal experience.

Creamy Polenta: The creamy texture of polenta complements the ragù beautifully, creating a heavenly union of flavors that feels like a warm embrace.
Garlic Bread: Crispy, buttery garlic bread is perfect for sopping up the luscious sauce, adding a delightful crunch to your meal.
Roasted Vegetables: A medley of seasonal roasted vegetables brings a satisfying contrast in texture while adding vibrant flavors to your plate.
Simple Green Salad: A fresh salad with crisp greens and a tangy vinaigrette lightens the richness, providing a refreshing bite in every forkful.
Red Wine: Pour a glass of the same red wine you used in the ragù; it enhances the experience, keeping the flavor notes consistent and delicious.
Tiramisu: For dessert, a classic tiramisu offers a sweet finish with its coffee-infused layers, balancing the hearty meal with a touch of indulgence.

With these pairings, your tender short rib ragù dinner will not only satisfy the hunger but also captivate the senses and elevate your dining experience.

How to Store and Freeze Short Rib Ragù

Fridge: Store your delicious Short Rib Ragù in an airtight container for up to 4 days. Allow it to cool completely before refrigerating to maintain freshness.
Freezer: For longer storage, freeze the ragù in an airtight container or freezer-safe bags for up to 3 months. Be sure to label with the date for convenient tracking!
Reheating: To reheat, thaw in the fridge overnight if frozen. Gently warm in a saucepan over low heat, adding a splash of broth or water to help restore the sauce’s richness if needed.
Make-Ahead: This ragù can be made a day in advance. Just refrigerate after cooling completely and enjoy how the flavors deepen overnight!

Make Ahead Options

These Short Rib Ragù are perfect for meal prep enthusiasts! You can sear the short ribs and sauté the vegetables up to 24 hours in advance, allowing you to save valuable time on busy weeknights. Simply refrigerate the prepared ingredients separately after cooking to maintain freshness. When you’re ready to finish the dish, integrate the prepped ingredients with the remaining components—add the wine, tomatoes, and simmer everything together as directed. For best results, store any leftovers in an airtight container, where they’ll remain delicious for up to 3 days in the fridge, or you can freeze them for 3 months for an effortless meal anytime!

Short Rib Ragu Variations & Substitutions

Feel free to get creative with your Short Rib Ragù and tailor it to your tastes!

Budget-Friendly Swap: Substitute beef short ribs with stewing beef cubes for a more affordable option without sacrificing flavor.
Pasta Variety: Try using different pasta shapes like rigatoni or orecchiette; each brings a new texture and experience to the dish.
Lasagna Layering: Use the ragù as a filling for homemade ravioli or alternate layers in a rich lasagna for a comforting twist.
Extra Veggies: Add finely chopped mushrooms or bell peppers during the sauté step for an umami boost and added nutrition.
Wine Alternatives: If you prefer not to use wine, replace it with extra broth for deglazing and a splash of balsamic vinegar for a hint of acidity.
Herb Variety: Experiment with fresh herbs like basil or oregano in place of rosemary and thyme for a different flavor profile.
Heat it Up: If you’re a fan of spice, consider adding crushed red pepper flakes or a dash of cayenne pepper when sautéing the vegetables.
Homemade Touch: For a richer sauce, use homemade beef broth instead of store-bought, maximizing the homemade feel of your ragù.

The beauty of this recipe lies in its versatility, much like enjoying a slice of my delightful Rum Coquito Tiramisu alongside a hearty meal. Feel free to make it your own!

Expert Tips for Short Rib Ragù

Don’t Rush the Browning: Sear ribs in batches to avoid overcrowding. Proper browning adds depth of flavor crucial for a perfect Short Rib Ragù.
Control the Heat: Keep the simmer low and steady. High heat can dry out the sauce; add broth or water if it starts to thicken too much.
Remove Unwanted Bits: If using bone-in ribs, make sure to check for any cartilage that can be unappetizing; remove it after cooking.
Flavor Deepening: For the best taste, consider letting the ragù rest overnight in the fridge. The flavors will meld beautifully, making it even more delicious when reheated!
Adjust to Preference: Always taste and adjust seasoning before serving. A dash of vinegar brightens up the flavors of your Short Rib Ragù, balancing its richness.

Short Rib Ragù Recipe FAQs

What should I look for when selecting beef short ribs?
When choosing beef short ribs, look for well-marbled meat with a good amount of fat, as the fat will render during cooking and keep the meat tender and juicy. Bone-in short ribs typically provide more flavor, while boneless ones can offer easier handling if you prefer to shred the meat.

How should I store leftovers of my Short Rib Ragù?
To store your Short Rib Ragù properly, let it cool completely before placing it in an airtight container. It will keep in the refrigerator for up to 4 days. For the best results, try to consume it within this time frame to enjoy the freshest flavors.

Can I freeze Short Rib Ragù and for how long?
Absolutely! You can freeze your Short Rib Ragù in an airtight container or freezer-safe bags for up to 3 months. Be sure to label the container with the date so you can keep track of its freshness. To thaw, simply place in the refrigerator overnight and reheat gently before serving.

What if my Short Rib Ragù is too thick or too thin?
If you find your Short Rib Ragù is too thick, you can add a bit of broth or water while simmering to reach your desired consistency. On the other hand, if it’s too thin, let it simmer uncovered for an additional 10-15 minutes on low heat to allow it to reduce and thicken.

Is Short Rib Ragù safe for people with allergies?
While this recipe is generally safe, it includes ingredients like beef and potentially gluten in the pasta. Always check with guests about their dietary needs, and consider using gluten-free pasta options if you have gluten-sensitive individuals. If cooking for pets, avoid giving them any sauce made with garlic or wine, as they can be harmful to them.

Can I make Short Rib Ragù ahead of time?
Yes! Making Short Rib Ragù a day in advance is a great idea because the flavors develop even deeper when allowed to meld overnight. Just refrigerate it in an airtight container after it cools and reheat gently on the stovetop when you’re ready to serve.