Savory Short Rib Ragu Recipe | Rich, Hearty Italian Comfort

I recently made this hearty short rib ragu, and let me tell you—it was a game-changer. The rich, slow-cooked beef melds beautifully with a robust tomato and red wine sauce, creating a dish that’s both comforting and impressive.

Whether you’re planning a cozy dinner or entertaining guests, this recipe is sure to be a hit. You or you can also enjoy similar flavors in Steak Pasta with Gorgonzola Recipe for another rich and satisfying meal.

Ingredients

Beef short ribs – Approximately 1.5 kg (3.3 lbs): Opt for bone-in short ribs for maximum flavor and richness.
Olive oil – 2 tablespoons: Used for searing the meat, adding depth to the flavor.
Soffritto (onion, carrot, celery) – 1 medium onion, 1 carrot, 2 celery stalks: Finely diced; this aromatic base is essential for the ragu’s flavor profile.
Garlic cloves – 4 cloves: Freshly minced for a fragrant kick.
Tomato paste – 2 tablespoons: Cooked briefly before adding liquids to enhance its sweetness and umami.
Red wine – 1 cup (Chianti recommended): A full-bodied wine adds complexity; avoid lighter wines like Pinot Noir.
Beef stock – 2 cups: Use high-quality stock for a richer taste.
Canned whole tomatoes – 2 cans (400g each): San Marzano tomatoes are preferred for their sweetness and low acidity.
Fresh rosemary – 2 sprigs: Adds a fragrant, woodsy note.
Fresh thyme – 2 sprigs: Offers a subtle earthiness.
Dried bay leaves – 2: Imparts a layer of aromatic flavor.
Salt and pepper – To taste: Essential for seasoning.

Note: This recipe serves approximately 6 people.

Variations

Dairy-Free: This ragu is naturally dairy-free.
Gluten-Free: Serve over gluten-free pasta or polenta to accommodate dietary needs. You can also explore pasta recipes for more ideas.
Flavor Enhancements: Add a splash of balsamic vinegar for acidity or a teaspoon of smoked paprika for a smoky twist.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes

Equipment Needed

Dutch oven or heavy-bottomed pot – For searing and slow-cooking the meat.
Sharp knife and cutting board – For prepping vegetables and meat.
Wooden spoon or spatula – For stirring.
Tongs – For handling the short ribs.
Meat thermometer – To check the doneness of the meat.

How to Make Savory Short Rib Ragu

1. Preheat and Prepare

Preheat your oven to 160°C (320°F). Season the short ribs generously with salt and pepper.

2. Sear the Short Ribs

In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

3. Sauté the Soffritto

In the same pot, add the diced onion, carrot, and celery. Cook over medium heat until softened, about 8 minutes. Add the minced garlic and cook for an additional minute.

4. Incorporate Tomato Paste

Add the tomato paste to the pot, stirring constantly for 2 minutes to caramelize and develop its flavor.

5. Deglaze with Red Wine

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 5 minutes.

6. Add Tomatoes and Herbs

Stir in the canned tomatoes, breaking them up with a spoon. Add the rosemary, thyme, and bay leaves.

7. Return Short Ribs to the Pot

Place the seared short ribs back into the pot, ensuring they’re submerged in the sauce.

8. Slow Cook

Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

9. Shred the Meat

Remove the short ribs from the pot. Once cool enough to handle, shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat to the sauce.

10. Final Seasoning

Taste the ragu and adjust seasoning with salt and pepper as needed. Remove the herb stems and bay leaves.

Additional Tips for Making this Recipe Better

I recommend making this ragu a day ahead; the flavors deepen and meld overnight.
For a richer sauce, add a tablespoon of butter just before serving. You can also try the creamy touch in Creamy Chicken Pasta for inspiration.
Serve over wide pasta like pappardelle or polenta to complement the hearty sauce.
Garnish with freshly grated Parmesan and chopped parsley for added freshness.

How to Serve Savory Short Rib Ragu

Serve this ragu over freshly cooked pappardelle or creamy polenta. Top with a generous sprinkle of grated Parmesan and a few sprigs of fresh parsley. For an extra touch, drizzle with a bit of high-quality olive oil before serving.

Nutritional Information

Calories: Approximately 450 per serving
Protein: 35g
Carbohydrates: 15g
Fat: 25g

Make Ahead and Storage

Refrigerating: Store the ragu in an airtight container in the refrigerator for up to 3 days.
Freezing: Cool the ragu completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Reheating: Thaw overnight in the refrigerator. Reheat gently on the stove over low heat, adding a splash of beef stock if necessary to reach desired consistency.

Why You’ll Love This Recipe

Rich Flavor: The slow-cooked short ribs create a deeply flavorful sauce.
Minimal Hands-On Time: Once assembled, the oven does most of the work.
Versatile Serving Options: Enjoy it with pasta, polenta, or mashed potatoes.
Impressive Presentation: Perfect for special occasions or dinner parties.

Ash Tyrrell