Ultimate Short Rib Ragu: A Rich, Hearty Pasta Sauce That Melts in Your Mouth

Few dishes deliver the deep, soul-warming satisfaction of a slow-cooked short rib ragu. This luxurious Italian-inspired sauce features fall-off-the-bone tender beef, simmered in a rich tomato and aromatic vegetable base until it’s unbelievably flavorful. Served over pappardelle, polenta, or creamy mashed potatoes, this ragu is the epitome of comfort food perfection that will have your family begging for seconds.

The History and Tradition of Ragu

Ragu alla Bolognese, the famous meat sauce from Bologna, dates back to the late 18th century. While traditional versions use ground meats, our short rib variation builds on this heritage with slow-braised luxury. The term “ragu” comes from the French “ragouter,” meaning “to revive the taste,” perfectly describing how these long-cooked sauces develop incredible depth.

Regional Variations:

Northern Italy: Often includes milk or cream
Central Italy: Features tomato more prominently
Southern Italy: Incorporates spicy elements

Our version takes inspiration from these traditions while focusing on the rich, gelatinous qualities of short ribs – the perfect cut for a luxurious sauce.

Why You’ll Love This Short Rib Ragu

Melt-in-your-mouth tender – Braising transforms tough short ribs into buttery-soft meat that shreds effortlessly
Deep, complex flavors – Slow cooking builds layers of savory, sweet, and umami richness
Perfect for special occasions – Impressive enough for holidays but easy enough for Sunday supper
Better the next day – Like all great braises, leftovers taste even better after flavors meld
Versatile serving options – Excellent with pasta, polenta, or as a standalone stew
Meal prep friendly – Makes large batches that freeze beautifully

Ingredients & Equipment

For the Ragu:

3 lbs (1.4 kg) bone-in beef short ribs (English-cut preferred) – The bones add incredible flavor
Kosher salt & black pepper (for seasoning) – About 1 tbsp salt total
3 tbsp olive oil (for searing) – Divided use
1 large onion, finely diced – About 2 cups
2 carrots, finely diced – About 1 cup
2 celery stalks, finely diced – About 1 cup
6 garlic cloves, minced – For robust flavor
3 tbsp tomato paste – For concentrated umami
2 cups beef stock (low-sodium preferred) – Homemade if possible
28 oz (800g) canned crushed tomatoes – San Marzano preferred
2 sprigs fresh rosemary – Or 1 tsp dried
4 sprigs fresh thyme – Or ½ tsp dried
2 bay leaves – Don’t skip!
1 tsp fennel seeds (optional) – For subtle complexity

For Serving:

1 lb (450g) pappardelle or tagliatelle pasta – The wide noodles hold sauce beautifully
1 cup grated Parmesan cheese – For serving
¼ cup chopped fresh parsley – For brightness

Equipment:

6-qt Dutch oven – Essential for even braising
Tongs & wooden spoon
Fine-mesh strainer – For degreasing sauce
Meat shredding forks – Makes shredding easier

Step-by-Step Instructions

1. Prep and Sear the Short Ribs (The Flavor Foundation)

Remove ribs from fridge 1 hour before cooking to take the chill off
Pat extremely dry with paper towels – this ensures proper browning
Season generously on all sides with salt and pepper
Heat 2 tbsp olive oil in Dutch oven over medium-high heat until shimmering
Sear ribs in batches, 3-4 minutes per side, until deeply browned
Transfer to plate and pour off all but 1 tbsp fat

Pro Tip: Don’t rush the searing! Proper browning creates the fond (those delicious browned bits) that forms the sauce’s flavor base.

2. Build the Flavor Base

Add remaining 1 tbsp olive oil to pot
Add onion, carrots, and celery with pinch of salt
Cook 10-12 minutes, stirring occasionally, until very soft and lightly caramelized
Stir in garlic and tomato paste, cooking 2 minutes until fragrant
Add fennel seeds if using, toasting 30 seconds

Why This Matters: This soffritto (Italian aromatic base) is the flavor backbone of your ragu. Taking time here makes all the difference.

3. Deglaze and Braise

Return ribs to pot, nestling them into vegetables
Add crushed tomatoes and beef stock – liquid should come about ¾ up the ribs
Add herbs (tie together with kitchen twine for easy removal)
Bring to gentle simmer, then cover and transfer to 325°F (160°C) oven
Braise 2.5-3 hours until meat falls off bone

Alternative Methods:

Stovetop: Maintain bare simmer, checking liquid levels
Slow Cooker: After searing, cook on Low 7-8 hours

4. Finish the Sauce

Remove ribs to cutting board
Strain braising liquid through mesh strainer, pressing on solids
Skim fat from surface (or refrigerate briefly to solidify fat)
Shred meat, discarding bones and excess fat
Return meat and strained sauce to pot
Simmer uncovered 20-30 minutes to thicken
Adjust seasoning with salt, pepper, and splash of balsamic vinegar if needed

Texture Tip: For ultra-silky sauce, blend half before adding meat back in.

Serving Suggestions

Classic Presentation:

Cook pappardelle al dente in well-salted water
Toss pasta with 1 cup ragu per serving
Top with additional ragu, Parmesan, and parsley

Alternative Serving Ideas:

Polenta: Creamy base for rich ragu
Mashed Potatoes: Comfort food upgrade
Ricotta Gnocchi: Pillowy texture contrast
Stuffed Vegetables: Fill bell peppers or zucchini

Storage & Reheating

Refrigerator:

Cool completely within 2 hours
Store in airtight container up to 4 days

Freezer:

Portion into freezer bags or containers
Will keep 3 months
Thaw overnight in fridge before reheating

Reheating Tips:

Stovetop: Gently warm with splash of water or stock
Microwave: Cover and heat at 50% power
Oven: Cover and reheat at 300°F (150°C)

Expert Tips & Troubleshooting

For Best Results:

Choose well-marbled ribs – More fat means more flavor
Don’t rush the sear – Proper browning = deeper flavor
Low and slow is key – Tough collagen needs time to transform
Degrease properly – Too much fat masks other flavors

Common Issues & Fixes:

Sauce too thin? Simmer longer or add tomato paste
Sauce too thick? Add broth or pasta water
Meat dry? Likely overcooked – ensure proper liquid levels
Lacking depth? Add splash of balsamic or soy sauce

Frequently Asked Questions

Q: Can I use boneless short ribs?
A: Yes, but bone-in adds more flavor. Reduce cooking time by 30 minutes for boneless.

Q: What if I don’t have a Dutch oven?
A: Use any heavy pot that can go from stovetop to oven, or transfer to baking dish covered with foil.

Q: Can I make this in an Instant Pot?
A: Yes! Sear using Sauté function, then pressure cook 45 minutes with natural release.

Q: How can I make this vegetarian?
A: Substitute mushrooms (especially king oyster) and increase umami with soy sauce or miso.

Final Thoughts

This short rib ragu represents the pinnacle of slow-cooked comfort food. The luxurious texture of the shredded beef combined with the deeply developed sauce creates a dish that’s far greater than the sum of its parts. Whether serving for a special occasion or meal prepping for the week, this ragu delivers restaurant-quality results from your own kitchen.

Ready to experience the magic? Gather your ingredients, clear your schedule for some therapeutic cooking, and prepare to be amazed by what time and patience can create. Don’t forget to save some leftovers – they might just be the best part!

How To Make The Best Short Rib Ragu