Beef Short Rib Ragu
Slow-simmered beef ragu with short ribs, tomatoes, aromatics, and a splash of red wine is upscale comfort food that I love for a holiday dinner or a special date night at home.
There is something really special about braised beef ragu – it’s like fine dining meets cozy comfort food. Tender, melt-in-your-mouth beef short ribs slowly simmered in a flavorful and rich sauce are always a big hit.
This beef ragu pasta recipe is perfect for a cozy night in or a dinner party where you want to impress without stress. I love being able to create a restaurant-quality meal at home easily. Plus, the leftovers are totally delicious, too!
Why You’ll Love My Recipe
- It’s versatile and impressive. While this short rib beef ragu is incredible over pasta, it also makes a rich and flavorful filling for stuffed shells or layered lasagna. You can even spoon it over creamy polenta for a cozy dinner that feels restaurant-worthy. (Find more Italian cuisine.)
- Perfect for meal prep and freezing. This is a freezer-friendly recipe that actually tastes even better the next day. Make a double batch and stash half in the freezer for an easy weeknight win late. Trust me, future you will be so happy you did!
- Easy to customize for your taste. I love that this beef ragu is super flexible when it comes to both the type of meat you can use and the sauce ingredients. Please see my notes on recipe variations below.
Ingredients
This is intended to provide a brief overview of this excellent recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Short Ribs: I use bone-in beef short ribs. Look for cuts with a deep red color, even marbling throughout, and a thin fat cap. Pick meaty, evenly sized ribs about 2 inches thick.
- Veggies: Onion, carrots, and celery make up a classic mirepoix that forms a flavorful base for the ragu.
- Garlic: Adds earthiness to the aromatic base of the sauce, helping to balance the richness of the beef and complement the tomatoes.
- Red Wine: To deglaze the pan and add richness to the dish. Substitute beef broth and a teaspoon of balsamic vinegar if you prefer not to use alcohol.
- Tomatoes: To create a hearty sauce, I use a combination of crushed tomatoes for body and tomato paste for thickness.
- Sugar: Just a pinch to balance out the acidity of the tomatoes. You can also use a drizzle of honey if you like.
- Beef Broth: Enhances the beefy flavor and helps to keep the ragu moist and flavorful.
- Herbs: A bay leaf, along with dried thyme and rosemary, bring more flavor to the sauce.
Variations:
- Add more umami with a tablespoon of Worcestershire sauce.
- Make this dish your own by adding your favorite vegetables, such as spinach or roasted red peppers.
- If you like mushrooms, cremini, shiitake, or portobello mushrooms are all good options for adding savory, earthy flavors to the ragu sauce.
- For a richer sauce, stir in a 1/4 cup of heavy cream just before serving.
Out of something you need? Check out our free ingredient substitutions printable!
Serving Suggestions
Often, beef ragu is served over long pasta like pappardelle, but it’s also delicious with rigatoni or even gnocchi. Instead of pasta, spoon it over Cheesy Mashed Potatoes, creamy polenta, or Parmesan Risotto for an upscale comfort meal.
I love cheese, so I always sprinkle mine with grated Parmesan or Pecorino Romano.
For sides, a fresh salad with a bright vinaigrette is a good way to balance out the rich meal. I also like Pizza Dough Breadsticks or Garlic Knots for scooping up the last little bit of sauce.
Storage
To Store: Braised beef ragu keeps beautifully in the fridge for up to four days. Store in an airtight container. (These are my favorite airtight containers.)
To Reheat: Gently reheat your beef short rib ragu on the stovetop over medium heat, stirring occasionally.
To Freeze: Allow the ragu to cool to room temperature before transferring it to a freezer-safe container or zip-top bag. Be sure to label it. Thaw overnight in the fridge.
How to Use Leftovers
- Leftover beef ragu is incredibly tasty as a filling for stuffed shells, lasagna, or manicotti, and it’s also a great addition to baked ziti. You can even tuck it into puff pastry to make hand pies.
- Toss leftovers into a casserole instead of ground beef, for example, our Tater Tot Shepherd’s Pie or Cheesy Hamburger Casserole.
- Use it as a topping for baked potatoes with mozzarella cheese melted on top.
- You can even use leftover ragu to make sliders or sandwiches with provolone cheese.
- Make Lasagna Soup or Busy Day Soup using leftover beef ragu.
Not ready to make this recipe yet?
You’re going to want to add this recipe to your meal plan! When you do make it, please come back and comment and leave me a 5-star rating below!
Beef Short Rib Ragu
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Ingredients
- 3 lbs bone-in beef short ribs
- kosher salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 large sweet onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup red wine
- 1 28-oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon sugar
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- To get a good sear on the meat, pat the beef short ribs dry with paper towels. Season with kosher salt and black pepper.3 lbs bone-in beef short ribs, kosher salt, black pepper
- Add the olive oil to a large Dutch oven (or heavy-bottomed pot) over medium-high heat.2 tablespoons olive oil
- Once the oil is glistening in the pan, sear the short ribs on all the sides until a brown crust appears, working in batches if needed. Remove and set aside.
- Add the chopped vegetables to the pot and cook until tender, about 5–7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.1 large sweet onion, 2 carrots, 2 celery stalks, 4 cloves garlic
- Add in the red wine and scrape up all those flavorful browned bits from the bottom of the pot. Let it simmer for about 5 minutes, until reduced by half.1 cup red wine
- Stir in the remaining ingredients and then return the short ribs to the pot, making sure they’re nestled into the sauce.1 28-oz can crushed tomatoes, 2 tablespoons tomato paste, 1 cup beef broth, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 tablespoon sugar
- Bring the ragu to a boil, then reduce the heat to low. Cover and let simmer for 2½ to 3 hours, until the meat is tender and falling off the bone.
- Remove the ribs, discard the bones, and shred the meat using two forks. Stir the beef back into the sauce, and now you're ready to serve it as desired.
Equipment
Notes
- Browning the short ribs before braising them helps lock the beefy flavor into the meat.
- Braising is all about slow-cooking over low heat, which will produce tender beef.
- If the sauce is too thin, uncover it and simmer to allow the sauce to reduce and thicken.
- Before serving, taste and adjust seasoning with salt and pepper as desired.
Nutrition
This beef short rib ragu recipe looks delicious and perfect for a cozy dinner. Slow-cooking the ribs really brings out rich flavors, making it worth the time.