Here’s a detailed recipe for Beef Short Rib Ragu that’s rich, hearty, and perfect over pasta, polenta, or mashed potatoes. I’ll give you step-by-step instructions so it turns out restaurant-quality.
Ingredients (Serves 4–6)
For the Ragu:
- 3 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper
- 2–3 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 2 cups beef stock
- 2 bay leaves
- 2–3 sprigs fresh thyme (or 1 tsp dried)
- 1 sprig fresh rosemary
- 1 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
For Serving:
- Pappardelle, tagliatelle, or your favorite pasta
- Freshly grated Parmesan cheese
Instructions
1. Prepare the Short Ribs
- Pat the short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
2. Build the Base
- In the same pot, add onion, carrot, and celery. Cook over medium heat until softened, about 5–7 minutes.
- Add garlic and cook 1 minute more until fragrant.
- Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
3. Deglaze and Simmer
- Pour in red wine to deglaze, scraping up all browned bits from the bottom.
- Let the wine reduce by half, about 5 minutes.
- Stir in crushed tomatoes and beef stock. Add bay leaves, thyme, rosemary, and red pepper flakes.
- Return the short ribs to the pot, submerging them in the sauce.
4. Slow Cook
- Stovetop: Bring to a simmer, then reduce heat to low, cover, and cook 2.5–3 hours until the meat is tender.
- Oven: Preheat to 325°F (160°C), cover the pot, and cook 2.5–3 hours.
5. Finish the Ragu
- Remove the short ribs and shred the meat, discarding bones and excess fat.
- Return the meat to the sauce and stir to combine. Adjust seasoning with salt and pepper.
- If the sauce is too thin, simmer uncovered for 10–15 minutes to thicken.
6. Serve
- Toss the ragu with cooked pasta or spoon over polenta.
- Garnish with chopped parsley and freshly grated Parmesan.
💡 Tips:
- For deeper flavor, you can marinate the short ribs in red wine and herbs overnight.
- Making this a day ahead actually improves the flavor—just reheat gently before serving.
If you want, I can also give a “quick weeknight version” that uses the same flavors but cooks in under an hour using a pressure cooker or Instant Pot.
Do you want me to do that?
