If you’re craving a dish that’s the ultimate comfort food with rich flavors and melt-in-your-mouth tenderness, this Short Rib Ragu Recipe is exactly what you need. Imagine succulent short ribs slowly cooked in a robust sauce made from tomatoes, red wine, and a medley of fragrant herbs and vegetables, resulting in a heavenly, hearty sauce perfect for cozy evenings or impressing dinner guests. This recipe brings together simplicity and sophistication in every bite, transforming humble ingredients into a spectacular meal that feels like a warm hug at the table.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the layers of flavor and luscious texture that make this Short Rib Ragu Recipe so special. From the fresh vegetables that add sweetness and body, to the herbs that provide depth, every component enhances the final result beautifully.
- 2 lbs short ribs: The star of the dish, these provide rich, tender meat after slow cooking.
- 2 tbsp olive oil: For a perfect sear that locks in flavors and adds a subtle fruity warmth.
- 1 medium yellow onion, diced: Adds a natural sweetness and depth when softened.
- 2 carrots, diced: Gives the sauce a gentle sweetness and lovely texture.
- 2 celery stalks, diced: Provides earthiness that balances the richness of the meat.
- 4 garlic cloves, minced: Infuses a fragrant kick that complements every bite.
- 28 oz canned whole peeled tomatoes: The base of the sauce, offering acidity and body.
- 1 cup dry red wine: Adds complexity and helps tenderize the meat during cooking.
- 1 cup beef broth: Builds richness and ensures the sauce isn’t too thick or dry.
- 2 sprigs fresh thyme: For herby freshness that brightens the deep flavors.
- 2 bay leaves: Adds subtle aromatic layers to the ragu.
- Salt and pepper to taste: Essential for seasoning and balancing all the elements.
How to Make Short Rib Ragu Recipe
Step 1: Sear the Short Ribs
Begin by heating olive oil in a large pot over medium-high heat. Season your short ribs generously with salt and pepper. Then, sear them on all sides until they develop a beautiful, deep brown crust — about 3 to 4 minutes per side. This step is critical as it locks in flavor and gives the ragu that incredible depth we crave in this Short Rib Ragu Recipe. Once browned, remove the ribs from the pot and set them aside.
Step 2: Sauté the Vegetables
In the same pot, toss in the diced onions, carrots, celery, and minced garlic. Let these aromatics soften and mingle for about 5 minutes. This builds a sweet and savory base that perfectly complements the richness of the meat.
Step 3: Deglaze with Red Wine
Pour the dry red wine into the pot to deglaze, scraping up every flavorful browned bit stuck to the bottom. Let it simmer and reduce by half in about 3 to 5 minutes. This step not only adds bold flavor but also tenderizes the meat further as it cooks later.
Step 4: Add Tomatoes, Broth, and Herbs
Crush the canned whole peeled tomatoes and stir them into the pot along with beef broth, fresh thyme sprigs, bay leaves, salt, and pepper. Return the short ribs to the pot. Bring everything to a gentle simmer to bring the flavors together in harmony.
Step 5: Slow Cook Until Tender
Cover the pot and reduce the heat to low. Let the Short Rib Ragu Recipe slowly cook for 2 to 3 hours, until the meat is incredibly tender and starts falling off the bone. This low and slow approach creates the luscious sauce and tender texture that makes this dish unforgettable.
Step 6: Shred and Serve
Remove the short ribs from the pot and shred the meat into bite-sized pieces, discarding any bones. Then, return the shredded meat to the rich sauce and give it a good stir. Serve the ragu over your favorite pasta or creamy polenta for a dish that’s truly show-stopping.
How to Serve Short Rib Ragu Recipe
Garnishes
A sprinkle of fresh parsley adds a bright, herbaceous note that cuts through the richness beautifully. You can also consider freshly grated Parmesan cheese for a salty, nutty finish, or a drizzle of good quality olive oil to add silkiness.
Side Dishes
This ragu pairs wonderfully with creamy polenta, which soaks up all those delicious juices perfectly. Alternatively, serve it over wide ribbon pasta like pappardelle to let every strand capture the sauce. Garlic bread or a crisp green salad offers a lovely contrast and rounds out the meal.
Creative Ways to Present
For a rustic touch, serve the ragu in a beautiful cast-iron skillet straight from stove to table. You can also layer it over mashed potatoes or even use it as a hearty filling for stuffed peppers. No matter how you present it, this Short Rib Ragu Recipe is sure to steal the show!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it an even tastier option the next day.
Freezing
You can freeze the ragu in portioned containers for up to 3 months. Just allow it to cool completely before freezing to maintain the best texture and flavor.
Reheating
Gently reheat the ragu on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it seems too thick. Avoid microwave reheating to preserve the sauce’s silky consistency.
FAQs
Can I use bone-in or boneless short ribs for this recipe?
Both work well, but bone-in short ribs tend to add more flavor during cooking. Just remember to remove the bones before serving or shredding the meat.
What wine is best for cooking the ragu?
A dry red wine like Cabernet Sauvignon or Merlot works beautifully, adding rich fruitiness and depth to the sauce without overpowering it.
Can I make this recipe in a slow cooker?
Absolutely! Sear the short ribs on the stovetop first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours. It’s a hands-off way to develop those amazing tender flavors.
What pasta pairs best with Short Rib Ragu?
Wide, flat pastas like pappardelle or tagliatelle are perfect because their broad surface captures the chunky sauce so well.
Is this recipe suitable for freezer meal prep?
Yes, this Short Rib Ragu Recipe freezes wonderfully and makes an excellent make-ahead meal for busy days. Just thaw overnight in the fridge before reheating gently.
Final Thoughts
This Short Rib Ragu Recipe is the kind of dish you’ll want to make again and again, especially when you want to impress without fuss or simply treat yourself to something deeply comforting. With its rich sauce, tender meat, and straightforward ingredients, it combines elegance and heartiness in one unforgettable bowl. Give it a try soon — your taste buds will thank you!
Print
Short Rib Ragu Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 55 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Short Rib Ragu is a rich and flavorful Italian-inspired stew made by slowly simmering tender short ribs with aromatic vegetables, red wine, and tomatoes until the meat is fall-apart tender. Perfect served over pasta or creamy polenta, this comforting dish is ideal for a cozy dinner and showcases deep, robust flavors developed through slow stovetop cooking.
Ingredients
Meat and Seasoning
- 2 lbs short ribs
- Salt and pepper to taste
Vegetables
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids and Herbs
- 2 tbsp olive oil
- 28 oz canned whole peeled tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Brown the Short Ribs: Heat olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper. Sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- Sauté the Vegetables: Add diced onions, carrots, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables have softened and become fragrant, roughly 5 minutes.
- Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine simmer for 3-5 minutes until it has reduced by half, concentrating the flavor.
- Add Tomatoes and Broth: Crush the whole peeled tomatoes by hand or with a spoon and stir them into the pot along with the beef broth. Add the fresh thyme sprigs, bay leaves, salt, and pepper.
- Simmer the Ragu: Return the browned short ribs to the pot, cover it, and reduce the heat to low. Let the mixture simmer gently for 2 to 3 hours until the short ribs are fork-tender and the flavors have melded beautifully.
- Shred and Serve: Remove the short ribs from the pot and shred the meat into bite-sized pieces using two forks. Discard the bones, return the shredded meat to the sauce, and stir to combine. Serve hot over cooked pasta or creamy polenta and garnish with fresh parsley if desired.
Notes
- For an even richer flavor, prepare this dish a day ahead to allow the flavors to marry overnight.
- Use a sturdy, heavy-bottomed pot or Dutch oven for even heat distribution.
- If you prefer a thicker sauce, simmer uncovered in the last 30 minutes to reduce the liquid.
- Leftovers keep well in the fridge for up to 3 days or freeze for up to 3 months.
