Short Rib Ragu

A rich, savory aroma fills the kitchen as the beef short ribs braise in the oven, creating a cozy and inviting atmosphere. This Short Rib Ragu recipe takes about 3 hours from start to finish, but the hands-on time is minimal, making it an effortless yet impressive dish. The slow cooking transforms the tough meat into a tender and flavorful meal, perfect for special occasions or a comforting weeknight dinner.

This recipe is for anyone craving a hearty and delicious meal, especially during cooler months. It’s great for family gatherings, dinner parties, or simply when you want to treat yourself. The ragu can be made ahead of time and stored, allowing the flavors to deepen even further.

Why You’ll Love This Recipe

• The depth of flavor from the braised short ribs is unparalleled.
• It’s a comforting dish that feels gourmet without much effort.
• The leftovers taste even better the next day.
• It pairs beautifully with pasta for a classic Italian experience.

What You’ll Need

Gather these simple ingredients to create your ragu masterpiece.

For the Ragu

• 3 lbs beef short ribs, bone-in
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 28 oz can crushed tomatoes
• 2 bay leaves
• 2 sprigs fresh herbs (such as thyme and rosemary)
• 1 tsp salt
• 1 tsp pepper

For Serving

• Pasta (optional)

Use any hearty red wine for deglazing.

Substitutions & Swaps

• Beef short ribs: Use chuck roast instead.
• Red wine: Substitute with beef broth.
• Fresh herbs: Dried herbs work in a pinch.
• Pasta: Serve with polenta for a gluten-free option.

How to Make It

Follow these easy steps to prepare your Short Rib Ragu.

1. Preheat

Preheat the oven to 325°F (165°C).

2. Heat

In a large, oven-safe pot, heat olive oil over medium heat.

3. Season

Season the beef short ribs with salt and pepper, then brown them in the pot on all sides.

4. Remove

Remove the ribs and set them aside on a plate.

5. Sauté

In the same pot, add chopped onion, carrots, celery, and garlic, and sauté until softened, about 5-7 minutes.

6. Deglaze

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

7. Combine

Stir in beef broth, crushed tomatoes, bay leaves, and fresh herbs until well combined.

8. Return

Return the beef to the pot, cover with a lid, and transfer to the oven.

9. Braise

Braise for about 2-3 hours, or until the meat is tender and falling off the bone.

10. Shred

Remove from the oven, discard the bay leaves, and shred the beef into the sauce.

11. Serve

Serve over pasta if desired for a complete meal.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Warm on the stovetop over low heat for about 15-20 minutes.

Tips for Best Results

• Always brown the short ribs for enhanced flavor before braising.
• Use a good quality red wine for better depth in the sauce.
• Let the ragu sit for a few minutes before serving to meld the flavors.
• Adjust seasoning after shredding the beef for a perfect taste balance.

Serving Suggestions

• Serve with fresh pasta or over creamy polenta.
• Pair with a side salad for a refreshing contrast.
• Enjoy with crusty bread to soak up the delicious sauce.