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Beef Short Rib Ragu with Pasta Recipe

ByMadison
Jump to Recipe· 4.5 from 4 reviews

If you’re craving a soul-satisfying, slow-cooked pasta sauce that melts in your mouth and fills your kitchen with irresistible aromas, you’ve got to try this Beef Short Rib Ragu with Pasta Recipe. It’s one of those dishes that truly brings comfort and a touch of elegance to the dinner table. Trust me, once you make it, you’ll want to share it with everyone you know—because it’s beyond fan-freaking-tastic!

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Why This Recipe Works

  • Rich, Deep Flavor: Slow-braising beef short ribs unlocks a succulence that elevates every bite of this ragu.
  • Layered Aromatics: The classic soffritto of onion, celery, carrot, and garlic builds a fragrant base that’s pure perfection.
  • Perfect Pasta Pairing: Thick, hearty pasta shapes like pappardelle stand up beautifully to the rich sauce, making every forkful satisfying.
  • Simple Yet Impressive: While it’s a hands-off simmer, you get maximum reward with minimal active cooking time.
Beef Short Rib Ragu with Pasta, hearty beef ragu recipe, slow-cooked pasta sauce, comforting Italian beef pasta, flavorful short rib pasta dish - The image shows a close-up of a pan filled with two main layers: the bottom layer is flat, wide pasta noodles in a pale yellow color, and the top layer is shredded meat cooked in a rich brown sauce. The shredded meat is mixed with small, finely chopped green herbs scattered evenly over the dish, adding spots of bright green color. The pan is metallic and round, resting on a dark gray surface with a striped black and white cloth visible at the bottom right. The overall look is hearty and rustic with a mix of smooth noodles and textured meat. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Beef Short Rib Ragu with Pasta Recipe are classic Italian fare that blend beautifully for a balanced, hearty sauce. Each component has a purpose, whether adding depth, texture, or that comforting umami kick. Let me walk you through why I reach for these when I make this dish.

Beef Short Rib Ragu with Pasta, hearty beef ragu recipe, slow-cooked pasta sauce, comforting Italian beef pasta, flavorful short rib pasta dish - Flat lay of fresh, raw beef short ribs cut into thick cubes, a few bright orange carrots diced finely, crisp pale green celery diced finely, a small pile of finely diced white onion, four plump garlic cloves whole and unpeeled, a small white ceramic bowl filled with deep red tomato paste, a small white bowl of dark red wine, a small white bowl of rich beef broth, fresh crushed bright red tomatoes in a small white bowl, a fresh herb bundle of rosemary, thyme, and parsley stems tied together, two smooth bay leaves placed neatly, a small white bowl with clear amber sherry vinegar, a nest of fresh uncooked pappardelle pasta with wide flat ribbons, a handful of fresh curly parsley leaves, a small pile of freshly grated pale yellow Parmigiano Reggiano cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Beef short ribs: These are the star here—deboned and cut into cubes, they become tender and shreddable after slow cooking.
  • Light olive oil: Provides a subtle flavor and a good searing medium without overpowering the beef.
  • White onion: Adds sweetness and depth when softened with celery and carrot.
  • Celery: Brings a slight earthy crunch in the base to balance the richness.
  • Carrot: Sweetness and color, essential in classic soffritto.
  • Garlic: The aromatics’ powerhouse that intensifies the sauce.
  • Tomato paste: Concentrated tomato flavor that boosts umami.
  • Red wine: Adds acidity, complexity and helps deglaze to lift all those lovely browned bits.
  • Broth (beef or chicken): Keeps the ragu juicy and flavorful during slow cooking.
  • Crushed tomatoes: Forms the rich tomato base of the sauce.
  • Herb bundle (rosemary, thyme, parsley stems): Adds fragrant, earthy notes throughout the cooking.
  • Bay leaves: Bring a subtle herbal depth that rounds out the ragu.
  • Sherry or red wine vinegar: A splash at the end to brighten and balance richness.
  • Pasta (tagliatelle or pappardelle): Thick, flat noodles that hold onto the ragù’s luxurious texture perfectly.
  • Chopped parsley and grated Parmigiano Reggiano: Fresh garnishes that finish the dish with brightness and salty umami.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Beef Short Rib Ragu my own by experimenting with herbs and acidity. Feel free to tweak a bit to match what you like or what you have on hand — this recipe is forgiving and flexible!

  • Variation: Sometimes I swap out the herb bundle for oregano and basil in summer for a different herbal profile — so fresh!
  • Spice it up: If you like a little heat, add a pinch of red chili flakes when sautéing the soffritto for a subtle kick.
  • For a lighter version: Use chicken broth instead of beef and toss with a thinner pasta like linguine.
  • Different protein: I’ve also made this with stewing beef cubes when short ribs weren’t available — still delicious and budget-friendly.

Step-by-Step: How I Make Beef Short Rib Ragu with Pasta Recipe

Step 1: Season and Sear the Short Ribs

First things first: pat your short rib cubes dry and season generously with kosher salt. Heat your oil in a large heavy pot or Dutch oven over medium-high heat. Sear the ribs on all sides in batches—don’t overcrowd the pot or they’ll steam instead of brown. Browned meat means flavor, so take your time here! Set the ribs aside once they have a nice crust.

Step 2: Build Your Sofritto

Using the same pot (and discarding excess fat if needed, leaving about 2 tablespoons behind), add finely diced onion, celery, carrot, and minced garlic. Saute over medium-high until the onion softens and everything becomes fragrant, about 3-4 minutes. This base is what makes your ragu sing.

Step 3: Add Tomato Paste & Deglaze

Stir in tomato paste, salt, and cracked pepper, cooking for a couple more minutes to caramelize the paste slightly — this step adds richness. Pour in the red wine and deglaze the pot; scrape the bottom with a wooden spoon to lift every browned bit stuck in there. Those bits are pure flavor gold!

Step 4: Add Ribs, Broth, Tomatoes & Herbs

Return the seared short ribs to the pot, then add broth and crushed tomatoes. Toss in your 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 about 2 to 2 ½ hours. Check occasionally — if it looks dry, just splash in additional broth or water.

Step 5: Shred and Finish the Ragu

When the ribs are fork-tender and easily shreddable, remove the bay leaves and herbs. Shred the meat right in the pot, stirring it through the sauce. If you want the sauce thicker, just simmer uncovered a little longer. Stir in vinegar to brighten it up, then adjust seasoning as needed.

Step 6: Cook Pasta & Serve

While the ragu finishes, cook your pasta in salted boiling water according to package instructions. Drain, toss with a bit of sauce to coat, then plate and ladle generous helpings of that luscious ragu on top. Sprinkle with fresh parsley and grated Parmigiano Reggiano — trust me, it’s magic.

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Pro Tips for Making Beef Short Rib Ragu with Pasta Recipe

  • Don’t Rush the Sear: Browning your ribs well adds flavor layers that make the sauce unforgettable.
  • Low and Slow Is Key: Gentle simmering is what breaks down the collagen for that melt-in-your-mouth texture.
  • Leave the Lid Ajar: Allowing steam to escape helps your ragu reduce and thicken nicely without drying out too fast.
  • Shred In the Pot: Doing this saves you extra bowls and blends meat perfectly with the sauce.

How to Serve Beef Short Rib Ragu with Pasta Recipe

Beef Short Rib Ragu with Pasta, hearty beef ragu recipe, slow-cooked pasta sauce, comforting Italian beef pasta, flavorful short rib pasta dish - A large white bowl filled with a generous serving of tagliatelle pasta mixed with shredded dark brown meat pieces. The pasta is light golden yellow with a slight shine, entwined among the tender meat chunks. Fresh green herb leaves are scattered on top, adding a touch of color and freshness. A small metal fork is placed inside the bowl, partly twirling some pasta and meat. In the background, a small bowl holds chunks of light yellow cheese, and everything is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I never skip freshly chopped parsley and a generous shower of Parmigiano Reggiano on top—these simple touches really lift the dish. Sometimes I add a drizzle of good-quality extra virgin olive oil or a pinch of crushed red pepper if I’m in the mood for a tiny heat surprise.

Side Dishes

This ragu shines alongside a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables. For something heartier, creamy polenta or crusty garlic bread rounds out the meal beautifully.

Creative Ways to Present

For dinner parties, I like serving the ragu over polenta in individual shallow bowls, garnished with microgreens for a pop of freshness. You can also use it as a filling for homemade ravioli or layer it into lasagna sheets for a decadent twist on Italian classics.

Make Ahead and Storage

Storing Leftovers

This ragu stores wonderfully in an airtight container in the fridge for up to 4 days. When I have leftovers, I usually refrigerate the sauce and the pasta separately to keep the noodles from getting mushy.

Freezing

I often freeze portions of this ragu for busy nights—just cool it completely, then pack it in freezer-safe containers or bags for up to 3 months. It freezes beautifully without losing any flavor or texture, which is a total lifesaver.

Reheating

To reheat, I thaw the ragu overnight in the fridge if frozen, then warm it gently on the stovetop over low heat with a splash of broth or water to loosen it up. Toss with freshly cooked pasta and garnish as usual for a meal that tastes just like fresh.

FAQs

  1. Can I use bone-in short ribs for this Beef Short Rib Ragu with Pasta Recipe?

    Absolutely! Bone-in short ribs add extra flavor but require a bit more attention when shredding; be sure to remove the bones carefully and discard any tough cartilage before serving.

  2. What pasta is best for Beef Short Rib Ragu?

    Hearty, thicker pasta shapes like pappardelle, tagliatelle, or rigatoni work best because they hold the rich sauce well and add satisfying texture to each bite.

  3. Can I make this ragu in a slow cooker?

    Yes! After searing the short ribs and sautéing aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours until tender.

  4. How do I adjust the seasoning if the sauce tastes flat?

    Try adding a splash of sherry or red wine vinegar and some fresh cracked pepper; these brighten and balance the flavors beautifully.

  5. Can I use this ragu for dishes other than pasta?

    Definitely! It’s delicious over creamy polenta, layered in lasagna, stuffed in ravioli, or even spooned over roasted veggies or hummus for a hearty meal.

Final Thoughts

This Beef Short Rib Ragu with Pasta Recipe is truly one of my all-time favorites for its incredible richness, tender meat, and the way it transforms simple pasta into something extraordinary. It’s perfect for cozy dinners or impressing guests, plus it warms the heart with every bite. I really encourage you to make it, whether for a special occasion or a weeknight treat — you might just end up making it all the time, like me!

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Beef Short Rib Ragu with Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Madison
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose
Print Recipe

Description

A rich and hearty Short Rib Ragu featuring tender, slow-simmered beef short ribs in a flavorful tomato and red wine sauce, perfect for serving with thick pasta like pappardelle or tagliatelle.

Ingredients

Meat

  • 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes

Vegetables and Aromatics

  • 1 cup White onion – Finely diced
  • ½ cup Celery – Finely diced
  • ½ cup Carrot – Finely diced
  • 4 Garlic cloves – Finely minced

Liquids and Seasonings

  • 2 tablespoon Light olive oil – or use vegetable or avocado oil
  • Kosher salt to taste
  • 1 teaspoon Kosher salt (added with tomato paste)
  • ½ teaspoon Fresh cracked pepper (added with tomato paste)
  • 1 cup Red wine
  • 1 cup Broth – Beef or chicken
  • 1 ¾ cup Crushed tomatoes – 14oz can
  • 2 tablespoon Sherry or red wine vinegar
  • Herb Bundle – Rosemary, thyme, parsley stems
  • 2 Bay leaves
  • Fresh cracked pepper to taste

Pasta and Garnish

  • 1 lbs Pasta – Tagliatelle or pappardelle
  • Chopped parsley for garnish
  • Grated Parmigiano Reggiano for garnish

Instructions

  1. Season the short ribs: Generously season the beef short ribs on all sides with kosher salt to prepare the meat for cooking.
  2. Sear the short ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs without crowding the pot and sear them on all sides until browned. Work in batches if necessary. Remove and set aside on a plate. If there is excess grease in the pot, remove some, leaving about 2 tablespoons behind.
  3. Sauté the vegetables: Using the same pot, add the diced onion, celery, carrot, and minced garlic. Cook over medium-high heat for 3-4 minutes until the onions soften and start to become translucent.
  4. Add tomato paste and seasonings: Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for an additional 2-3 minutes to deepen the flavor of the tomato paste.
  5. Deglaze with red wine: Pour in the red wine and scrape the bottom of the pot to release all the flavorful browned bits. Allow the wine to reduce slightly for better flavor concentration.
  6. Return short ribs to pot and add liquids: Place the seared short ribs back into the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Bring the mixture to a low simmer.
  7. Simmer the ragu: Cover the pot but leave the lid slightly ajar to let steam escape, allowing the sauce to reduce. Simmer gently for 2 to 2 ½ hours, monitoring occasionally to ensure it does not dry out; add broth or water if necessary. Lower the heat if possible to maintain a gentle simmer.
  8. Check tenderness: The short ribs are done when the meat is fork tender and falls apart easily. If not tender after 2 ½ hours, continue simmering for an additional 30 minutes.
  9. Shred the meat and finish sauce: Remove and discard the bay leaves and herb bundle. Using tongs or forks, shred the meat directly in the pot. If using bone-in ribs, remove bones before shredding and optionally discard cartilage. Taste and adjust seasoning. Stir in the sherry or red wine vinegar. If the sauce is too thin, continue simmering for 15-30 minutes more to thicken.
  10. Cook pasta and serve: Cook the pasta according to package instructions until al dente. Serve the short rib ragu over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano for a flavorful finish.

Notes

  • Using de-boned short ribs cut into cubes is convenient, but bone-in short ribs add extra flavor to the ragu.
  • Stewing beef cubes can be used as a more affordable alternative to short ribs.
  • This ragu works well served over pasta, polenta, as ravioli filling, layered in lasagna, alongside roasted vegetables, or even as a topping for hummus.
  • Recommended pasta shapes for this hearty ragu include pappardelle, tagliatelle, orecchiette, rigatoni, and cavatelli.
  • Refer to the blog post for step-by-step photos to guide you through the cooking process.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 25 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 45 g
  • Cholesterol: 110 mg

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