Slowly Braised Short Rib Ragu Recipe

If you want to turn an everyday meal into a truly special occasion, look no further than Slowly Braised Short Rib Ragu. This classic Italian-style ragu features fork-tender short ribs simmered for hours with aromatic vegetables, red wine, tomatoes, and plenty of herbs to create the sort of rich, velvety sauce that can make anyone swoon. Whether piled atop wide ribbons of pappardelle or spooned over creamy polenta, every bite delivers a deeply comforting flavor bomb that feels both rustic and elegant—absolutely perfect for family gatherings, cozy weekends, or impressing dinner guests.

Ingredients You’ll Need

While Slowly Braised Short Rib Ragu may taste complex, the ingredient list is refreshingly approachable—each component plays a vital part in creating layers of flavor, texture, and gorgeous color in the finished dish. Gathering these items is your first step to a stunning homemade ragu.

• Beef Short Ribs (4 lbs, English-cut): The foundation of the ragu, these provide both rich flavor and melt-in-your-mouth texture after braising.
• Olive Oil (3 tablespoons, divided): Helps sear the meat and sauté the veggies, building a robust base for the sauce.
• Carrots (3, peeled and diced): Add subtle sweetness and beautiful color as part of the classic soffritto.
• Yellow Onion (1 large, finely diced): Essential for depth and subtle background sweetness in the sauce.
• Celery (1 stalk, finely diced): Brings fresh, savory notes that keep the ragu perfectly balanced.
• Garlic (8 cloves, finely chopped or grated): Loads of aromatic punch that permeates every bite.
• Tomato Paste (6 oz): Intensifies the sauce’s color and infuses it with savory depth.
• Dry Red Wine (1 cup): Adds acidity and complexity, enhancing both the beef and tomato flavors.
• Fresh Poultry Herb Blend (0.75 oz) or Mix of Rosemary, Sage & Thyme: These fresh herbs infuse the ragu with unmistakably rustic, Italian character.
• Bay Leaves (2): Classic for slow-cooked sauces, they round out all the other flavors.
• Optional Parmesan Rind: Adds umami depth that’s hard to beat, if you have one handy.
• Crushed Tomatoes (14 oz): Create the luxurious, saucy backbone of the ragu.
• Low-Sodium Beef Broth or Water (2 cups): Keeps everything juicy as it slowly simmers.
• Kosher Salt and Ground Black Pepper: Essential for seasoning at every stage, so don’t be shy.
• Pasta of Choice (24 oz, pappardelle recommended): Wide noodles are perfect for catching all that luscious ragu.
• Heavy Cream (1/2 cup): Swirled in at the end for unbeatable silkiness.
• Grated Parmesan Cheese (1/2 cup): Melts into the sauce and is perfect for a final flourish.

How to Make Slowly Braised Short Rib Ragu

Step 1: Sear the Short Ribs

The first step is all about unlocking the maximum flavor from your beef. Pat the short ribs dry and season them generously with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven or deep pot over medium-high heat. Working in batches, sear the short ribs until browned on all sides. Take your time here—those dark, caramelized edges are a major flavor secret. Once browned, transfer the ribs to a plate and set them aside.

Step 2: Build Your Flavor Base

To the same pot, add the remaining tablespoon of olive oil. Scatter in your diced carrots, onion, and celery—known as soffritto in Italian cooking. Cook these with a sprinkle of salt for about 15 to 20 minutes, stirring occasionally, until they’re deeply golden and beautifully softened. This patient sautéing adds sweetness and a rustic backbone to your Slowly Braised Short Rib Ragu.

Step 3: Garlic and Tomato Paste Magic

Stir in the finely chopped or grated garlic, letting it sizzle and become aromatic (just 1–2 minutes, so it doesn’t burn). Next, add the tomato paste, stirring well as you cook it for another 2 to 3 minutes. You’ll notice the paste changes from bright red to a deeper rust—this is where it develops rich, sweet-savory complexity essential for the ragu’s character.

Step 4: Deglaze with Red Wine

Pour in the dry red wine and use a wooden spoon to scrape up all those delicious brown bits stuck to the bottom of the pot. Simmer for 3 to 4 minutes, just until the wine has mostly reduced. This step both concentrates flavor and builds a lush, fruity undertone that sets this Slowly Braised Short Rib Ragu apart.

Step 5: Add Herbs, Tomatoes, and Braising Liquid

Now to bring everything together: Add in your fresh herbs (rosemary, sage, thyme), bay leaves, parmesan rind if using, and the crushed tomatoes. Pour in the beef broth, then gently return the browned short ribs to the pot, nestling them into the sauce. Bring it up to a boil, then immediately lower the heat so the liquid barely simmers. Cover and let the magic happen for 2 and a half to 3 hours, until the meat is luxuriously tender and basically falling apart. Patience pays off!

Step 6: Shred the Short Ribs and Finish the Sauce

When the short ribs are done, transfer them with tongs to a bowl or cutting board. Fish out and discard the bones, herb stems, bay leaves, and parmesan rind. Shred the beef into hearty bite-sized pieces and return it to the pot. This is the moment when you’ll truly see the ragu come together, packed with flavor and deep color.

Step 7: Cook Pasta and Assemble

While the ragu simmers its final minutes, cook your pasta of choice in well-salted water until al dente. Don’t forget to reserve a little pasta water! Stir the heavy cream and grated Parmesan into the beefy sauce—this takes your Slowly Braised Short Rib Ragu to a whole new level of richness. Add drained pasta to the pot and toss to coat, splashing in that reserved pasta water as needed for perfect sauciness. Serve immediately, piping hot and garnished to your liking.

How to Serve Slowly Braised Short Rib Ragu

Garnishes

The best finishing touches shine a spotlight on all the love and labor you’ve put into this ragu. A generous shower of grated Parmesan cheese is always a must (use a microplane for fluffy clouds!), along with chopped fresh herbs like parsley or basil to add color and a pop of freshness. For a subtle kick, try a few cracklings of black pepper or a drizzle of really good olive oil just before serving.

Side Dishes

Slowly Braised Short Rib Ragu is absolutely show-stopping atop wide pappardelle noodles, but you can also ladle it over creamy polenta or pillowy gnocchi. For sides, think big leafy salads with tangy vinaigrette to cut through the richness, or simple roasted vegetables like broccolini and carrots. A loaf of crusty, rustic bread for mopping up sauce is borderline mandatory in our house!

Creative Ways to Present

Try making individual servings in shallow pasta bowls for a dinner party or Sunday meal. Or, to really impress, serve the ragu in a large family-style platter, letting everyone help themselves. For something unexpected, spoon the ragu onto toasted garlic bread for luxurious open-faced sandwiches, or use leftovers as a stunning filling for baked lasagna. The options are endless with a gorgeous dish like this.

Make Ahead and Storage

Storing Leftovers

Your Slowly Braised Short Rib Ragu only improves overnight. Store cooled leftovers in an airtight container in the refrigerator for up to three days. The flavors meld and intensify, making reheated ragu especially delicious for quick weeknight meals or a next-day feast.

Freezing

This ragu is a dream candidate for the freezer. Once fully cooled, transfer it to freezer-safe bags or containers, removing as much air as possible. It will keep beautifully frozen for up to three months. Thaw overnight in the fridge for best results, and always label with the date to keep track.

Reheating

Gently reheat Slowly Braised Short Rib Ragu on the stove over low heat, adding a splash of broth, cream, or even a little extra pasta water if the sauce seems thick. Stir occasionally until it’s piping hot and luscious again. Microwaving also works in a pinch—just cover loosely and pause to stir so the sauce heats evenly.

FAQs

Can I use boneless short ribs or another cut of beef?

Boneless short ribs will work, though bone-in adds more richness and gelatin to the sauce. You can also try chuck roast or beef shank if short ribs aren’t available, but adjust cooking times as needed for tenderness.

What wine works best in this ragu?

A dry, hearty red wine such as Cabernet Sauvignon, Chianti, or even Merlot provides wonderful depth. Save the best stuff for the table, but whatever you’d happily drink will work wonders in the sauce.

Is there a way to make Slowly Braised Short Rib Ragu ahead for entertaining?

Absolutely! In fact, Slowly Braised Short Rib Ragu is even better made the day before. Chill overnight, and gently reheat when ready to serve. It’s a fabulous make-ahead recipe for stress-free dinners with family and friends.

Can I make this recipe gluten-free?

Yes—substitute your favorite gluten-free pasta or serve the ragu over polenta. The ragu itself contains no gluten, so simply swap out the pasta to make the entire dish gluten-free.

Do I have to use heavy cream in the sauce?

Heavy cream makes the sauce ultra-silky, but you can certainly leave it out or substitute with whole milk or a splash of reserved pasta water for a lighter option. The Slowly Braised Short Rib Ragu will still be delightfully rich.

Final Thoughts

Nothing brings people to the table quite like Slowly Braised Short Rib Ragu. The long, gentle simmer transforms simple ingredients into a sauce that tastes Print