If there’s one dish that makes the house smell like you’ve been cooking all day (even if you kinda haven’t), it’s short rib ragu. This is the kind of meal that feels fancy but isn’t fussy, rich but not heavy, and honestly perfect for a weekend dinner or when you want leftovers that somehow taste better the next day. I’ve made this short rib ragu more times than I can count, and every time it hits that same comfort-food sweet spot.This recipe is slow-cooked, deep in flavor, and built around bone-in beef short ribs that melt into the sauce. The ragu clings to wide pappardelle noodles, and once you add cheese and pasta water, it turns silky in the best way possible. It’s not rushed food.
Why Short Rib Ragu Works So Well
Short ribs are made for slow cooking. They’ve got fat, connective tissue, and bone, which means when they simmer low and slow, they turn fork-tender and insanely flavorful. That richness carries straight into the sauce.Unlike a quick meat sauce, short rib ragu needs time. But the payoff is huge. The sauce thickens naturally, the beef shreds easily, and everything tastes layered and deep. If you’re looking for a pasta sauce that feels restaurant-level but totally doable at home, this is it.
Ingredients You’ll Need
Here’s everything that goes into this short rib ragu recipe. Nothing fancy, just solid ingredients doing their job.
- 3 1/2 – 4 pounds Bone-in beef short ribs
- 1 Tablespoon cooking olive oil
- 1 medium to large yellow onion, diced small
- 2 large carrots, diced small
- 2 large celery stalks, diced small
- 5 garlic cloves, minced
- 3 oz tomato paste
- 1 1/2 cups grape juice
- 1/2 cup beef stock/broth
- 1 28 oz can San Marzano plum tomatoes (with the juices), crushed with your hands
- 1 Parmigiano Reggiano rind
- 2–3 sprigs of rosemary or thyme
- 1 lb dry pappardelle noodles
- 2 cups pasta water (you might not need all of it, but it’s better to have extra)
- 1 cup freshly grated Parmigiano Reggiano
- 2 Tablespoons chopped fresh basil, optional for serving
How to Make Short Rib Ragu
Start by seasoning your short ribs generously with salt and pepper. Don’t skip this part, it matters more than you think. Heat the olive oil in a large heavy bottomed pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. This step builds flavor, so take your time here. Once browned, remove them and set aside.Lower the heat slightly and add the onion, carrots, and celery to the same pot. Scrape up the browned bits as they cook those bits are gold. Cook until softened, about 7–8 minutes. Add the garlic and cook for another minute, just until fragrant. If the garlic burns, it’s game over, so watch it.
Stir in the tomato paste and let it cook down for 2–3 minutes. You want it to darken slightly and lose that raw tomato taste. Pour in the juice and let it simmer until reduced by about half. This is where the sauce starts smelling really good.Add the beef stock, crushed tomatoes, Parmigiano rind, and herbs. Nestle the short ribs back into the sauce, making sure they’re mostly submerged. Bring everything to a gentle simmer, cover, and let it cook low and slow for about 3 hours. The meat should be falling off the bone when it’s ready.
Shredding and Finishing the Sauce
Once the short ribs are tender, remove them from the pot and let them cool slightly. Discard the bones and shred the meat using two forks. Return the shredded beef to the sauce and stir well. Remove the herb stems and cheese rind.At this point, taste the sauce. Adjust salt and pepper as needed. If the sauce feels too thick, a splash of beef stock or pasta water will loosen it right up. If it’s too thin, just let it simmer uncovered for a bit longer.
Cooking the Pasta and Bringing It All Together
Cook the pappardelle in heavily salted boiling water until al dente. Before draining, reserve about 2 cups of pasta water. This step is important, even if you think you won’t need it.Add the cooked pasta directly to the pot with the ragu. Toss everything together over low heat, adding pasta water as needed until the sauce coats the noodles smoothly. Sprinkle in the grated Parmigiano Reggiano and stir gently. The sauce should look glossy and rich, not dry.
Serve immediately with extra cheese and fresh basil if you’re using it. Sometimes I forget the basil and it’s still amazing, so don’t stress.
Tips for the Best Short Rib Ragu
- Don’t rush the cooking time. Short ribs need patience.
- Use good tomatoes. San Marzano really do make a difference.
- Always reserve more pasta water than you think you’ll need.
- This ragu tastes even better the next day, not kidding.
Final Thoughts
This short rib ragu recipe is one of those meals that feels like a hug in a bowl. It’s rich without being heavy, rustic but still polished, and perfect for feeding people you care about. Whether it’s a slow Sunday dinner or a cozy night in, this dish always delivers. The leftovers (if you have any) might be even better, which feels like a win.
FAQs
Can I make short rib ragu ahead of time?
Yes, and you probably should. It tastes better the next day after the flavors settle.
Can I use boneless short ribs?
You can, but bone-in gives better flavor. If using boneless, reduce the weight slightly.
What if I don’t have pappardelle?
Tagliatelle or fettuccine are good substitutes, but wide noodles work best.
Can I freeze short rib ragu?
Absolutely. Freeze the sauce without pasta for best results, up to 3 months.
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