Beef Short Rib Ragu

This slow-cooked fork render beef short rib ragu is packed with aromatic herbs and seasoning in the meat-based sauce and pairs best with pasta to make the ultimate Italian comfort food.

A perfect Sunday is when all the family can get together around the table and share some saucy, succulent meals. This short rib ragu recipe is exactly that weekend, a slow-cooked, dish.

If you love short ribs or have some tougher English ribs in the freezer, I highly recommend trying out this recipe. Plus, it involves wine! Pour yourself a glass too and enjoy it while cooking.

Why This Recipe Works

• Absolutely delicious. This meat sauce covering shredded meat is something I can eat non-stop.
• Hearty and comforting. This recipe makes 6 generous portions and is amazing for a big family meal. A huge plus is that this recipe is very affordable even though there are so many ingredients.
• Versatile, can cook it in the oven, on Stovetop, in a slow cooker, and instant pot.

Ingredients Notes

For Searing

• Beef short ribs. I use bone-in short ribs but you can use boneless short ribs, beef cheeks, or beef chuck roast. Make sure the meat is at room temperature and dried before searing it.
• Kosher salt and pepper, to taste. Fresh cracked pepper is the best for meat seasoning. If you want some heat kick, add crushed red pepper too. You can use fresh herbs if you like.
• Olive oil for searing.

For Braising Liquid

• Veggies: we add onion (yellow onion works fine), carrots, celery stalks, minced garlic, and crushed tomatoes as the base for the sauce. Celery, onion, and carrots are must-have – they make the classic trio – Soffritto.
• Red wine – chianti, port, merlot, or cabernet sauvignon works great.
• Crushed tomatoes
• Beef broth or beef stock
• Tomato paste or passata
• Aromatics: bay leaves, dried thyme, dried rosemary. I use dry herbs as they have concentrated flavor but you can use fresh thyme and fresh rosemary equally fine!
• Fresh parsley or spring onions, chopped (for garnish).

Kitchen Equipment

• For stovetop method: Dutch oven or a cast iron pot. I prefer the stovetop method as I can control the desired consistency of the ragu sauce.
• If you decide to cook these short ribs in the oven, use an oven-safe pot.

How to make this beef short rib ragu recipe

Making short rib ragu is extremely easy and the prep time is minimal.

1: Sear The Short Ribs

1. Dry the short ribs with a paper towel and generously season them on all sides with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium heat (medium-high heat is ok too depending on your stove).
3. Working in batches, add the seasoned short ribs to the pot, searing on all sides until browned. (8-10 minutes) Remove and set aside.

2: Start The Braising Liquid

1. Add the onion, carrots, and celery to the same pot, cooking for 5-7 minutes or until all of the veggies have softened.
2. Add the minced garlic and cook for 1-2 more minutes.
3. Add the red wine and deglaze the bottom of the pot to get rid of all the browned bits, stirring occasionally with a wooden spoon.
4. Bring the wine to a gentle simmer, and allow to reduce by half. (about 5 minutes)
5. Add tomato paste and all the remaining ingredients (crushed tomatoes, beef broth, tomato paste, bay leaf, thyme, and rosemary). Stir to combine. If the mixture starts burning, stir constantly (and if you had it on medium-high heat reduce it to medium).

3: Add The Meat Back

1. Then add the seared short ribs back to the pot, submerging them in the sauce. Bring to a boil, then reduce to a low simmer.
2. Cover and simmer for 2.5-3 hours – or until the meat is fall-apart tender and is falling off the bone easily.
3. Remove meat and shred it. Discard connecting tissues or parts that are not nice. Boneless ribs are easier to shred with tongs. Return the meat to the sauce.
4. You can also shred the meat at 2.5 hrs (if it is tender enough) and cook shredded meat for the remaining 30 minutes.
5. Serve over your choice of cooked pasta, mashed potatoes, or polenta. For healthier meals, you can even use zucchini noodles.

Storage

Storing. Store beef short ribs ragu leftovers in an airtight container for 3-4 days. If you have leftover sauce, it can last in the fridge for 3-4 days too.

This recipe is great for making one day ahead as the sauce and meat taste the best the next day.

Freezing. You can freeze cooked short rib ragu in the freezer for 3 months. To reheat, first thaw in the fridge overnight.

Reheating. You can reheat on the stove in a pot until hot.

Substitutions & Variations

• Beef short rib ragu with pasta is amazing. It is a traditional ragu that is often called ragu alla bolognese and is cooked with pappardelle pasta. But, we are not in Italy so short pasta works too! Cook al dente pasta (1-2 minutes short of the package directions), and add it to the ragu for a few minutes to cook together on low heat. Don’t forget to top with some grated Parmesan.
• Make homemade pasta. This wonderful recipe is made for weekends. The ragu sauce is a typical Sunday sauce as it takes a few hours, so you can spare an extra 30 minutes to make fresh pasta. It is easier than you think!
• If you like pungent flavors, you can add some Dijon mustard to the recipe.
• Use diced pancetta or dried salami to make the sauce even more flavorful and meaty.
• Instant pot cooking method. Sear the short ribs using the sauté setting. Add all the ingredients and cook on manual for 35 minutes. Allow around 15 minutes for slow pressure release. Then shred the meat.
• Oven instructions. Preheat the oven to 266 F (130 C). Follow steps 1 and 2 and for step 3 put the pot in the oven and cook for 4-5 hours turning the meat every hour or so and checking how sauce is reducing.
• Slow cooker instructions. Same, sear the ribs and cook the veggies, then load everything to the slow cooker and cook on low for 4-5 hours.
• Bones from the ribs will make amazing beef broth.
• A secret ingredient for rich flavor is to add dark chocolate to the sauce.
• Serve these browned short ribs with rich sauce with parmesan cheese, Italian meat sauce, or your favorite pasta.
• Try making it with white wine, pinot noir, or a dry red wine.

Tips To Make The Best Beef Short Ribs

• Do not skip drying the ribs with paper towels, it will make sure all the excess liquids are removed and the seasoning won’t drip off with any of them.
• If boiling pasta, keep some pasta water. If the sauce is too thick, you can use it to thin it out. If the sauce is too thin, you can add a bit of cornstarch.
• Check the doneness of the meat after 2.5 hrs. Sometimes the ribs will be fork tender already.
• Cook the meat covered and don’t open the lid too often to avoid the temperature drop inside the pot.
• Tongs or forks work great for shredding the meat off the bone and keeping your hands relatively clean. 

If you love this tasty dinner recipe, you’re going to love these other comfort food dinners too. Please click each link below to find the easy, printable recipe!

More Short Rib Recipes

Bolognese Short Rib

Short Ribs – Instant Pot

Smoked Beef Ribs

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