Short Rib Ragu

Short Rib Ragu is one of those recipes I save for lazy Sunday afternoons when I have a few hours to let the Dutch oven work its magic. The beef becomes so tender it falls apart with just a fork, and the sauce develops this incredible depth that you simply cannot rush.

I first made this ragu three winters ago when my sister brought over some short ribs from the farmers market. We opened a bottle of wine, put on some music, and let the Dutch oven do most of the work while we caught up. The smell that filled my kitchen was intoxicating – rich tomato, caramelized vegetables, and that unmistakable aroma of braised beef. When we finally tossed the pappardelle with the ragu and topped it with Parmesan, I knew this would become a regular in my recipe rotation. This short rib ragu takes time, but every minute is worth it. The meat soaks up all the flavors from the tomatoes, broth, and aromatics, creating the most comforting Sunday dinner you can imagine.

What You’ll Need for This Ragu

I always use boneless short ribs for this recipe because they have less fat and create a cleaner, less greasy sauce. Pro tip: ask your butcher to trim the excess fat if you’re short on time, though I usually do it myself to control how much stays on for flavor.

For the Ragu:

• 3-4 pounds boneless short ribs, trimmed of excess fat
• 1 large onion, diced
• 1 rib celery, diced
• 1 large carrot, diced
• 2 cloves garlic, smashed
• ¼ cup tomato paste
• 1 tablespoon Worcestershire sauce
• 15 ounces crushed tomatoes
• 3 cups chicken broth
• ⅓ cup heavy cream
• ½ cup Parmesan cheese, grated
• 10 ounces pappardelle pasta
• 2 tablespoons olive oil
• Salt and pepper to taste

My Step-by-Step Cooking Method

Step 1: Pat the boneless short ribs completely dry with paper towels. This is crucial for getting a good sear. Trim away any large chunks of excess fat, leaving a thin layer for flavor. Season generously on both sides with salt and pepper.

Step 2: Preheat your Dutch oven over medium-high heat for 2-3 minutes. Add 2 tablespoons olive oil. Once the oil shimmers, add half the short ribs without crowding the pot. Sear for 4-5 minutes on each side until deeply browned with a dark golden crust. Transfer to a plate and repeat with remaining meat. Don’t rush this step.

Step 3: Lower the heat to medium-low. Add the diced onion, celery, and carrots to the pot with all those flavorful browned bits. Cook for about 15 minutes, stirring occasionally, until the vegetables soften and start to caramelize around the edges. They should be golden and sweet-smelling.

Step 4: Add the smashed garlic cloves, tomato paste, and Worcestershire sauce to the vegetables. Stir constantly for 1-2 minutes until the tomato paste darkens slightly and becomes fragrant. This step removes the raw taste from the tomato paste.

Step 5: Pour in the crushed tomatoes and chicken broth, stirring to scrape up all the browned bits from the bottom of the pot. Those bits are pure flavor. Return the browned short ribs along with any accumulated juices to the pot.

Step 6: Turn the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover with the lid, and simmer gently for 2½ to 3 hours. The meat should become fall-apart tender. After the first 40 minutes, check every 20 minutes and stir to prevent the bottom from burning. If the sauce reduces too much and looks dry, add ½ cup water and continue cooking.

Step 7: About 15 minutes before the ragu is done, bring a separate large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. The starchy pasta water helps bind the sauce to the noodles.

Step 8: When the short ribs are completely tender and the sauce has reduced to a thick consistency, stir in the heavy cream and grated Parmesan cheese. Mix until the cheese melts completely and the sauce becomes glossy and rich, about 2 minutes.

Step 9: Add the drained pappardelle to the Dutch oven with the short rib ragu. Toss gently to coat every strand of pasta. If the sauce seems too thick, add splashes of the reserved pasta water until it reaches a silky consistency that clings to the pasta without being dry. Let it cook together for 1-2 minutes so the flavors meld.

Step 10: Serve immediately in shallow bowls with extra Parmesan on top.

Perfect Pairings for Short Rib Ragu

This rich, meaty short rib ragu needs sides that add freshness and balance to the plate.

Crusty Italian Bread: Essential for soaking up every last bit of that incredible sauce. Warm it in the oven for 5 minutes and brush with olive oil and garlic for extra flavor.

Simple Arugula Salad: Peppery arugula dressed with lemon juice and olive oil cuts through the richness of the ragu beautifully. The best sides for short rib ragu are light and acidic to balance the deep, savory flavors.

Roasted Broccolini: Slightly charred broccolini with garlic and red pepper flakes adds a vegetal note and textural contrast. The slight bitterness complements the sweet, braised meat.

Shaved Brussels Sprouts Salad: Raw shaved Brussels sprouts with lemon, Parmesan, and almonds provide crunch and freshness that pairs wonderfully with the tender pasta and meat.

More Satisfying Beef Recipes for Pasta Night

This tender Short Rib Ragu with its rich, wine-braised sauce is perfect for special occasion dinners, but when you need something equally comforting in less time, the Creamy Beef and Shells delivers that same cozy satisfaction in just 30 minutes. Both dishes showcase how ground or braised beef transforms simple pasta into restaurant-quality comfort food.

For nights when you want hearty beef but crave different flavor profiles, try the classic Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes with its savory gravy, the bold Spicy Ground Beef Stir-Fry Bowl with Asian seasonings, or the nutritious Ground Beef and Sweet Potato Skillet for a complete one-pan meal.

How to Store and Reheat

Store the short rib ragu in an airtight container in the refrigerator for 4-5 days after it cools completely to room temperature. The flavors actually deepen overnight, so leftovers are a treat.

For reheating, I recommend using a pot over medium heat rather than the microwave. Add a splash of water or chicken broth to loosen the sauce since it thickens when cold. Heat for 8-10 minutes, stirring occasionally, until warmed through completely.

Pro tip: Freeze the ragu without the pasta in airtight containers or freezer-safe bags for up to 3 months. Lay the bags flat in the freezer for easy stacking. Thaw overnight in the refrigerator, then reheat on the stovetop. Cook fresh pasta when you’re ready to serve for the best texture. The short rib ragu freezes exceptionally well and makes meal prep a breeze.

Your Ragu Questions Answered

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