Short Rib Ragu with Pasta Recipe

I absolutely love this Short Rib Ragu with Pasta Recipe because it transforms simple ingredients into something soul-satisfying and luxurious. The slow-cooked short ribs break down into tender, melt-in-your-mouth meat that soaks up all the rich tomato and wine flavors. It’s perfect for a cozy night in or when you want to impress friends without spending all day in the kitchen.

When I first tried this recipe, I was amazed at how the house filled with incredible aromas that made everyone gather around impatiently. You’ll find that this Short Rib Ragu with Pasta Recipe becomes even better the next day, making it a great option for meal prep or entertaining. The combination of hearty pasta like pappardelle with the lush ragu is just unbeatable.

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Ingredients You’ll Need

Each ingredient in this Short Rib Ragu with Pasta Recipe plays a part in building the rich, layered flavors. Choosing quality short ribs and fresh veggies really makes a difference, and I’ll share a few tips on what to look for when you go shopping.

• Beef short ribs: I prefer deboned and cut into cubes for easy shredding, but bone-in adds extra flavor if you have the time.
• Light olive oil: You can swap this for avocado or vegetable oil to get a neutral base for searing without burning.
• White onion: Finely diced for a subtle sweetness that melts right into the sauce.
• Celery: Adds essential savory, aromatic depth and fresh balance.
• Carrot: Provides a gentle sweetness that counteracts acidity.
• Garlic cloves: The more fresh garlic you use, the heartier your ragu will taste.
• Tomato paste: This is your flavor booster, caramelizing beautifully to deepen the sauce.
• Red wine: Choose a dry red like Cabernet or Merlot—this adds complexity and richness.
• Broth: Beef broth is ideal, but chicken broth works fine if you prefer a lighter flavor.
• Crushed tomatoes: Look for good-quality, preferably no-salt-added canned tomatoes.
• Herb bundle: Rosemary, thyme, and parsley stems tied together — these infuse your sauce with lovely herbal notes.
• Bay leaves: Essential for that earthy undertone.
• Sherry or red wine vinegar: A splash brightens and balances the richness perfectly.
• Kosher salt and freshly cracked black pepper: Always season to taste — I’ll remind you to do this at key points!
• Pasta: I like tagliatelle or pappardelle to hold all that meaty goodness.
• Chopped parsley and Parmigiano Reggiano: The finishing touch that adds freshness and savory, cheesy flair.

Variations

I love encouraging you to make this Short Rib Ragu with Pasta Recipe your own because it’s pretty forgiving and lends itself well to tweaks. Over time, I’ve discovered a few fun spins that keep it interesting and cater to different tastes.

• Using bone-in short ribs: The bones give the ragu an even richer flavor, but just be sure to remove the bones carefully before serving.
• Beef stew meat swap: If you want to save a bit, good-quality stewing beef works well too, though the texture won’t be quite as silky.
• Vegan adaptation: Swap short ribs for mushrooms and lentils, and use vegetable broth — it’ll be a different experience but still hearty and delicious.
• Spice it up: Add crushed red pepper or a pinch of smoked paprika for a warming kick that wakes up the sauce.

How to Make Short Rib Ragu with Pasta Recipe

Step 1: Sear the Short Ribs to Lock in Flavor

Start by seasoning your short ribs generously with kosher salt — this is your first step to rich flavor. Heat your braiser or Dutch oven over medium-high, then add the oil and sear the ribs in batches. Don’t overcrowd the pot, or they’ll steam instead of getting that perfect caramelized crust. You’ll want a deep brown color all around, about 3-4 minutes per side. Once seared, set the ribs aside and drain excess fat, leaving about two tablespoons behind for the veggies.

Step 2: Build Your Flavor Base

In the same pot, toss in your onion, celery, carrot, and garlic. Sauté until the onions soften and everything is fragrant, around 3-4 minutes. Then stir in tomato paste along with salt and freshly cracked pepper, allowing it to cook down for a couple of minutes until you get that slightly jammy, rich aroma. This step is where the foundation for your ragu’s deep flavor really forms.

Step 3: Deglaze and Simmer

Pour in the red wine to deglaze the pot, scraping up all those delicious browned bits from the bottom — these bits are gold for flavor. Return your short ribs to the pot, then add broth, crushed tomatoes, the herb bundle, and bay leaves. Bring everything to a gentle simmer, cover loosely with the lid slightly ajar, and let it cook low and slow for 2 to 2 ½ hours. Make sure to check occasionally to add more liquid if it gets too dry. You’ll know the ribs are ready when the meat shreds easily with a fork.

Step 4: Shred the Meat and Finish the Sauce

Remove the herb bundle and bay leaves, then shred the tender short rib meat directly in the pot with two forks or tongs. If you used bone-in ribs, take out the bones first. Don’t forget to taste and adjust seasoning here — a splash of sherry vinegar really brightens the sauce and balances all that richness. If you want a thicker sauce, simmer uncovered a little longer until it reaches your preferred consistency.

Step 5: Cook Pasta and Serve

While your ragu finishes, cook your pasta according to package directions until al dente. Drain and toss with the ragu so it absorbs that luscious sauce. Plate it up with a generous sprinkle of chopped parsley and freshly grated Parmigiano Reggiano. Trust me, these garnishes make all the difference for fresh flavor and a pop of color.

How to Serve Short Rib Ragu with Pasta Recipe

Garnishes

I usually top this ragu with freshly chopped parsley and a generous grating of Parmigiano Reggiano. The parsley adds a fresh herbal note that cuts through the richness, and the cheese brings that salty, nutty depth that makes every bite feel indulgent. Sometimes, I also add a drizzle of good-quality olive oil on top to give it extra silkiness.

Side Dishes

My go-to sides here are simple: a crisp green salad with a bright vinaigrette, crusty garlic bread for mopping up the sauce, and roasted seasonal vegetables like asparagus or Brussels sprouts. These provide a nice balance of texture and lightness alongside the hearty ragu.

Creative Ways to Present

For a dinner party, I like to serve this short rib ragu layered inside homemade lasagna or rolled up in fresh ravioli — it makes for an elegant twist. Another fun idea is plating the ragu over creamy polenta or even dolloped atop roasted sweet potatoes for a cozy, rustic vibe. It always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

I usually store leftover short rib ragu in an airtight container in the fridge for up to 4 days. The flavors really meld and get richer overnight, so leftovers sometimes taste even better than the first day! Just make sure to cool it completely before refrigerating to keep the sauce fresh.

Freezing

This ragu freezes beautifully. I portion it out in freezer-safe containers or heavy-duty bags, and it will keep for up to 3 months. When I freeze it, I like to separate the meat and sauce slightly, so it thaws more evenly. Just thaw in the fridge overnight before reheating.

Reheating

Reheating is easiest on the stovetop over low heat, stirring often and adding a little splash of broth or water if it’s too thick. I avoid microwaving because the slow reheat helps keep the meat tender and the flavors blended. If you’re in a rush, a gentle microwave zap with a cover works okay—just be careful not to dry it out.

FAQs

Final Thoughts

This Short Rib Ragu with Pasta Recipe is one of those dishes that fills your home with amazing aromas and brings everyone to the table with happy appetites. I love how it can be dressed up for special dinners or kept simple for a comforting weeknight meal. If you’re looking for a recipe that’s both impressive and approachable, you really can’t go wrong here. Give it a try, and I promise it’ll become a favorite in your rotation, just like it did for me and my family!

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