Short Rib Ragu with Pasta Recipe

If you are searching for a dish that brings deep, comforting flavors with every bite, look no further than this Short Rib Ragu with Pasta Recipe. Tender, melt-in-your-mouth short ribs simmered slowly in a rich, vibrant tomato and red wine sauce create a ragu that’s truly soul-satisfying. This recipe transforms humble ingredients into a luxurious, hearty meal perfect for sharing with family or impressing guests. The combination of slow-braised meat and perfectly cooked pasta makes it a standout dinner you’ll want to return to again and again.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step toward crafting that unforgettable Short Rib Ragu with Pasta Recipe. Each component brings a unique element—aromatic vegetables add sweetness and depth, fresh herbs infuse bright, herbaceous notes, and the short ribs provide that unbeatable tender texture and meaty richness.

• 3 lbs Short Ribs, bone-in, English cut: The star of the dish, providing a tender and flavorful base for the sauce.
• 3 tablespoons Olive Oil, extra virgin: For searing the ribs and sautéing vegetables to build layers of flavor.
• 1 large Yellow Onion, finely chopped: Adds a subtle sweetness and depth when caramelized.
• 2 medium Carrots, peeled and finely chopped: Bring natural sweetness and earthy tones to the sauce.
• 2 stalks Celery, finely chopped: Offers a mild bitterness that balances the tomato’s acidity.
• 4 cloves Garlic, minced: Infuses the ragu with pungent, savory aroma.
• 6 ounces Tomato Paste (one small can): Concentrates the tomato flavor for richness and color.
• 1 bottle (750ml) Dry Red Wine: Adds deep complexity and helps tenderize the meat.
• 28 ounces Canned Crushed Tomatoes (one large can): Forms the luscious base of the ragu sauce.
• 4 cups Beef Broth, low sodium: Enhances savory depth without overpowering.
• 2 sprigs Fresh Rosemary: Brings fragrant piney notes.
• 4 sprigs Fresh Thyme: Adds subtle earthiness and herbaceous flavor.
• 1 Bay Leaf: Infuses a subtle hint of spice and complexity.
• 1 Parmesan Rind (optional): For a touch of umami and richness in the sauce.
• Salt, to taste: Essential for balancing and enhancing flavors.
• Black Pepper, Freshly ground, to taste: Adds a hint of heat and brightness.
• Fresh Parsley, Chopped, for garnish: Brightens the dish with fresh color and mild herbal notes.
• 1 lb Pasta (pappardelle, tagliatelle, or rigatoni): Perfect for soaking up the rich ragu sauce.
• Parmesan Cheese, Grated, for serving: Adds savory, nutty flavor to finish the dish beautifully.

How to Make Short Rib Ragu with Pasta Recipe

Step 1: Prepare and Season the Short Ribs

Start by patting your short ribs dry with paper towels; this helps achieve a beautiful sear. Generously season all sides with salt and freshly ground black pepper to ensure every bite is full of flavor. The seasoning is crucial as it lays the foundation for the rich meatiness that defines this Short Rib Ragu with Pasta Recipe.

Step 2: Sear the Short Ribs

Heat extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. To build those deep, savory flavors, sear the short ribs in batches, browning them on all sides for about 3-4 minutes per side. This Maillard reaction creates a rich crust and intensifies flavor. Once seared, remove the ribs and set them aside—your pot now holds the essence of those caramelized bits, ready to flavor your ragu.

Step 3: Sauté Aromatics

Reduce heat to medium and add the finely chopped onion, carrots, and celery. Cook them gently for 8-10 minutes, stirring occasionally until they’re softened and slightly caramelized. This step develops the natural sweetness that balances the acidity of the tomatoes later on, making your sauce complex and rounded.

Step 4: Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the paste has darkened. The tomato paste deepens the overall tomato flavor while garlic infuses a loving warmth into every bite.

Step 5: Deglaze with Red Wine

Pour in the dry red wine and scrape the bottom of the pot to lift all those caramelized bits left from searing. Let the wine simmer for 5-7 minutes until it reduces by half, concentrating its bold flavor and helping to tenderize the meat during cooking.

Step 6: Build the Sauce

Add the canned crushed tomatoes, beef broth, fresh rosemary, thyme, bay leaf, and Parmesan rind if you’re using it. Stir everything together, creating a fragrant, well-rounded sauce ready to embrace the short ribs.

Step 7: Combine and Braise

Return the browned short ribs to the pot, nestling them into the sauce. Add extra beef broth if needed until the ribs are almost covered. Bring to a gentle simmer, then cover tightly and either place the pot in a preheated 325°F oven or simmer on the stove over very low heat. Let the magic happen as the ribs braise for 3 to 3.5 hours, transforming into irresistible, fork-tender meat.

Step 8: Shred the Meat and Strain the Sauce

Once the ribs are melt-in-your-mouth tender, carefully remove them and shred the meat with two forks, discarding bones, fat, and gristle. For a smoother, more refined ragu, strain the sauce through a fine-mesh sieve, pressing down to extract every ounce of flavor before returning the shredded meat back into the pot.

Step 9: Final Simmer and Seasoning

Simmer the meat and sauce together for another 15 to 20 minutes on low heat, allowing the sauce to thicken perfectly. Taste and adjust salt and pepper as needed, then remove the rosemary, thyme, bay leaf, and Parmesan rind. Your Short Rib Ragu with Pasta Recipe is now perfectly balanced and ready for pasta.

Step 10: Cook Pasta and Combine

While the ragu finishes, cook your chosen pasta—pappardelle, tagliatelle, or rigatoni—in salted boiling water according to package instructions. Reserve about a cup of pasta water before draining. Toss the pasta into the ragu, adding the reserved water as needed to loosen the sauce and coat every delicious strand. Serve piping hot, garnished with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese.

How to Serve Short Rib Ragu with Pasta Recipe

Garnishes

Fresh parsley adds a pop of color and a hint of herbal brightness that lifts the rich ragu beautifully. A generous sprinkling of freshly grated Parmesan cheese crowns the dish with its nutty, salty finish, complementing the hearty meat sauce and making every bite delightful.

Side Dishes

Serve this ragu alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. Crusty garlic bread or a warm baguette is also perfect for soaking up the luscious sauce, providing a crunchy contrast to the tender pasta and meat.

Creative Ways to Present

For a rustic family-style presentation, serve the ragu in a large shallow bowl with the pasta nestled underneath and garnished attractively. Alternatively, plate individual portions by twirling the pasta into nests and spooning the ragu on top for an elegant touch. Adding a drizzle of high-quality olive oil just before serving adds a lovely sheen and richness.

Make Ahead and Storage

Storing Leftovers

This ragu tastes even better the next day as the flavors meld, making it ideal for storing. Keep leftovers covered tightly in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze the ragu separately from the pasta for up to 3 months. Transfer cooled ragu to freezer-safe containers or heavy-duty zip-top bags. Defrost overnight in the refrigerator before reheating gently on the stove.

Reheating

Reheat the ragu gently in a pot over low heat, stirring occasionally to prevent sticking. If it feels too thick, add a splash of beef broth or reserved pasta water to loosen it. Warm pasta separately or toss with reheated sauce just before serving for the best texture.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs work well and reduce cleanup, but bone-in short ribs add extra flavor during braising, which enriches the sauce.

What type of wine is best for this recipe?

Dry red wines like Chianti or Cabernet Sauvignon are ideal because they offer robust flavor and tannins that complement the richness of the meat.

Can I make this recipe in a slow cooker?

Absolutely! After searing the ribs and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours until tender.

What pasta shapes work best with short rib ragu?

Wide, flat pasta like pappardelle or thick, ridged pasta like rigatoni are excellent as they hold onto the chunky ragu sauce beautifully.

Is it necessary to strain the sauce?

Straining is optional but recommended if you prefer a smoother sauce without vegetable bits—it intensifies the flavor and gives a luxurious texture.

Final Thoughts

There is nothing quite like the experience of indulging in a homemade Short Rib Ragu with Pasta Recipe that has been lovingly slow-braised to perfection. Whether for a special dinner or a cozy weekend meal, this dish brings warmth, comfort, and incredible flavor to your table. I invite you to try it, savor the rich twists of flavor, and enjoy every satisfying bite shared with those you love.

Short Rib Ragu with Pasta Recipe

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3.8 from 46 reviews

• Author: admin
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Short Rib Ragu is a rich and hearty Italian-inspired dish featuring tender braised short ribs simmered in a robust tomato and red wine sauce. Cooked slowly until the meat melts in your mouth, then shredded and combined with perfectly cooked pasta, it offers an indulgent and comforting meal ideal for special dinners or cozy family gatherings.

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Ingredients

Scale 1x2x3x

Meat and Oil

• 3 lbs Short Ribs, bone-in, English cut
• 3 tablespoons Olive Oil, extra virgin

Vegetables & Aromatics

• 1 large Yellow Onion, finely chopped
• 2 medium Carrots, peeled and finely chopped
• 2 stalks Celery, finely chopped
• 4 cloves Garlic, minced

Tomato & Liquids

• 6 ounces Tomato Paste (one small can)
• 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon
• 28 ounces Canned Crushed Tomatoes (one large can)
• 4 cups Beef Broth, low sodium

Herbs & Seasonings

• 2 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 1 Bay Leaf
• 1 Parmesan Rind (optional)
• Salt, to taste
• Black Pepper, Freshly ground, to taste

To Serve

• Fresh Parsley, Chopped, for garnish
• 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
• Parmesan Cheese, Grated, for serving

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Instructions

1. Prepare and Season Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and freshly ground black pepper on all sides to ensure flavorful meat.
2. Sear the Short Ribs: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside to lock in flavor.
3. Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables are soft and slightly caramelized, building a flavor base.
4. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook while stirring constantly for 1-2 minutes until fragrant and the tomato paste darkens, enhancing the sauce’s depth.
5. Deglaze with Red Wine: Pour in the dry red wine, scraping any browned bits from the bottom of the pot. Bring to a simmer and cook for 5-7 minutes until the wine reduces by half, concentrating the flavors.
6. Add Tomatoes, Broth, and Herbs: Add crushed tomatoes, beef broth, fresh rosemary, thyme, bay leaf, and Parmesan rind if using. Stir thoroughly to combine all ingredients into a rich sauce.
7. Return Short Ribs to Pot: Nestle the seared short ribs back into the sauce, adding additional beef broth if necessary so they are almost fully covered, preparing for braising.
8. Simmer or Braise: Bring the pot to a gentle simmer. Cover tightly and transfer to a preheated oven at 325°F (160°C) or simmer gently on the stovetop over very low heat.
9. Braise Until Tender: Cook for 3 to 3.5 hours until short ribs are incredibly tender and easily shredded with a fork, allowing flavors to fully develop.
10. Remove Short Ribs: Carefully take the pot out of the oven or off the stove. Transfer the short ribs to a bowl or cutting board.
11. Shred Meat: Using two forks, shred the meat from the short ribs, discarding bones, excess fat, and gristle for a clean texture.
12. Strain Sauce for Smoothness: For a smoother ragu, strain the braising liquid through a fine-mesh sieve, pressing solids to extract maximum flavor before returning to the pot.
13. Combine Meat and Sauce: Add the shredded short rib meat back into the strained sauce for a rich consistency.
14. Simmer to Thicken: Simmer the ragu on low heat for another 15-20 minutes, stirring occasionally, until the sauce thickens to your preference.
15. Adjust Seasoning: Taste and season with additional salt and pepper if needed to enhance the final flavor.
16. Remove Herb Sprigs and Rind: Discard the rosemary, thyme sprigs, bay leaf, and Parmesan rind to avoid unwanted textures and bitterness.
17. Cook Pasta: While the ragu simmers, cook the pasta in generously salted boiling water according to package instructions. Reserve about 1 cup of pasta water before draining.
18. Toss Pasta with Ragu: Drain the pasta and add it directly to the pot with the ragu. Toss to coat evenly, using reserved pasta water if necessary to loosen the sauce.
19. Serve: Plate immediately, garnished with fresh chopped parsley and grated Parmesan cheese for brightness and extra flavor.

Notes

• For extra depth, use a full-bodied dry red wine like Chianti or Cabernet Sauvignon.
• The Parmesan rind adds umami but can be omitted if unavailable.
• Low sodium beef broth allows better control over the saltiness of the dish.
• Slow braising ensures tender, flavorful meat, so don’t rush the cooking time.
• Pair the ragu with wide pasta noodles such as pappardelle or tagliatelle for best sauce adherence.
• Leftovers reheat beautifully and flavors often deepen overnight.
• To make it gluten-free, serve with gluten-free pasta varieties.

• Prep Time: 30 minutes
• Cook Time: 3 hours 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian