Published: July 30, 2025 |
Last Updated: July 30, 2025 |
Prep Time: See recipe below

Short rib ragu has a way of making any evening feel special, transforming a simple meal into an event. I remember the first time I actually understood what is short rib ragu – it was a chilly autumn evening, and the aroma of simmering beef, red wine, and herbs filled my tiny apartment. This rich short rib ragu, with its impossibly tender short rib ragu meat that just melts in your mouth, instantly became my go-to comfort food. It’s the kind of dish that warms you from the inside out, making you feel cozy and content. Let’s get cooking!

Why You’ll Love This Short Rib Ragu

This short rib ragu is a guaranteed crowd-pleaser for so many reasons:

• It boasts an incredibly flavorful short rib ragu profile with deep, savory notes.
• The meat is unbelievably tender and practically melts in your mouth.
• Despite its decadent taste, it’s surprisingly easy short rib ragu to prepare.
• The slow-braising method means minimal active cooking time for you.
• It’s a budget-friendly way to enjoy a restaurant-quality meal at home.
• It’s a fantastic make-ahead meal that only gets better with time.
• Kids and adults alike adore this hearty and comforting dish.

Ingredients for Authentic Short Rib Ragu

Gathering these ingredients is the first step to making a indeed delicious red wine short rib ragu. I always make sure to have everything prepped before I start searing the meat, as it makes the process so much smoother.

• 4 lb English-cut beef short ribs – these are key for that outstanding texture
• 3 Tbsp olive oil – for searing and sautéing
• 3 large carrots, diced – adds sweetness and depth
• 1 large yellow onion, finely diced – the aromatic base
• 1 stalk celery, finely diced – for that classic mirepoix flavor
• 8 cloves garlic, chopped or grated – plenty of garlic for that savory punch
• 6 oz tomato paste – this intensifies the tomato flavor and thickens the sauce
• 1 cup dry red wine – essential for deglazing and adding richness
• 1 package fresh poultry herb blend (or rosemary, sage, thyme sprigs) – these herbs infuse the ragu with excellent aroma
• 2 bay leaves – adds a subtle herbal note
• 1 parmesan rind (optional) – if you have one, it adds an astonishing umami depth
• 14 oz crushed tomatoes – the main body of our sauce
• 2 cups low-sodium beef broth or water – to braise the ribs and create the sauce
• Salt and black pepper, to taste – to season
• 24 oz pasta (like pappardelle, rigatoni, or gnocchi) – the great vehicle for this rich sauce
• ½ cup heavy cream – for a luxurious, creamy finish
• ½ cup grated parmesan, plus extra for serving – for that salty, cheesy goodness
• Fresh herbs for garnish (optional) – like parsley or basil, for a fresh finish

How to Make Slow Cooker Short Rib Ragu

Making this braised short rib ragu in your slow cooker is practically foolproof, and the results are really remarkable. The slow, gentle cooking transforms tough cuts of meat into something honestly special. It’s the kind of meal that makes your kitchen smell exceptional and promises pure comfort in every bite. This will become your go-to short rib ragu pasta sauce!

1. Step 1: Preheat your oven to 300°F (150°C) if you plan to finish the ragu in the oven, or prepare your slow cooker. Pat the short ribs completely dry with paper towels, then season them generously on all sides with salt and black pepper.
2. Step 2: Heat 3 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully sear the seasoned short ribs on all sides until a deep, golden-brown crust forms. This step is crucial for developing flavor. Remove the seared ribs and set them aside on a plate.
3. Step 3: Pour off all but 2 tablespoons of the rendered fat from the pot. Add the diced carrots, onion, celery, and bay leaves. Sauté these aromatics until they begin to soften and the onion turns translucent, about 8-10 minutes.
4. Step 4: Stir in the chopped garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
5. Step 5: Add the tomato paste to the pot and stir it into the vegetables. Cook for about 2 minutes, stirring constantly. This helps to deepen the tomato flavor and remove any raw taste.
6. Step 6: Pour in the red wine to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits stuck there – this is pure flavor! Let the wine simmer and reduce by about half.
7. Step 7: Stir in the crushed tomatoes, beef broth, herb blend, and the parmesan rind (if using). Bring the mixture to a gentle simmer.
8. Step 8: Carefully nestle the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid.
9. Step 9: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Alternatively, transfer everything to your slow cooker. Cook on low for 3 to 4 hours, or until the short ribs are incredibly tender and easily shred with a fork.
10. Step 10: During the final hour of cooking, remove the lid from the pot or slow cooker to allow the sauce to thicken slightly.
11. Step 11: Once the ribs are tender, carefully remove them from the pot. Let them cool slightly, then remove and discard the bones and any large pieces of excess fat. Shred the succulent meat using two forks.
12. Step 12: Stir the shredded short rib meat back into the rich ragu sauce. Taste and adjust seasoning with salt and pepper as needed.
13. Step 13: Cook your pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
14. Step 14: Toss the hot, drained pasta with the short rib ragu. Add a splash of the reserved pasta water, heavy cream, and grated parmesan cheese to create a luscious sauce that coats every strand.
15. Step 15: Serve immediately, garnished with extra parmesan and fresh herbs if desired.

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Pro Tips for the Best Braised Short Rib Ragu

Want to elevate your braised short rib ragu from good to completely unforgettable? I’ve picked up a few tricks over the years that make a huge difference:

• Always sear your short ribs properly! That deep brown crust is where so much flavor comes from. Don’t rush this step.
• Don’t skip the tomato paste sauté; cooking it down for a couple of minutes deepens its flavor and removes any raw metallic taste.
• If you can, use a parmesan rind in the braising liquid. It adds an extraordinary depth of umami that’s hard to replicate.
• Letting the ragu simmer uncovered for the last hour is key for achieving that optimal, thick sauce consistency.

What’s the secret to just right Short Rib Ragu?

The real magic lies in slow, patient braising. This method breaks down the tough connective tissues in the short ribs, rendering them incredibly tender and creating that sought-after melt-in-your-mouth short rib ragu texture. Don’t be tempted to speed up the cooking process! For more tips on braising, check out this guide to braising.

Can I make Short Rib Ragu ahead of time?

Definitely! This short rib ragu is a fantastic make-ahead meal. You can prepare the entire ragu a day or two in advance and store it in the refrigerator. The flavors meld beautifully overnight, and it reheats wonderfully on the stovetop. For more make-ahead meal ideas, explore our collection of make-ahead recipes.

How do I avoid common mistakes with Short Rib Ragu?

A common pitfall is not searing the ribs long enough, which sacrifices flavor. Also, avoid over-shredding the meat; chunky shreds hold up better in the sauce. Finally, don’t forget to taste and adjust seasoning at the end – it’s crucial for balancing the rich flavors.

Best Ways to Serve Short Rib Ragu with Pappardelle

This hearty short rib ragu is incredibly versatile, but it really shines when served with pasta. My absolute favorite way to enjoy this short rib ragu for pasta is over thick, chewy pappardelle noodles. The wide ribbons of pasta are ideal for catching all that rich, meaty sauce. Rigatoni or gnocchi are also fantastic choices that hold the sauce beautifully. Learn more about different pasta shapes.

For a complete meal, I love pairing this dish with a simple arugula salad dressed with a lemon vinaigrette to cut through the richness. A crusty baguette for soaking up any extra sauce is also a must! This dish genuinely makes any meal feel like a special occasion.

Nutrition Facts for Hearty Short Rib Ragu

This hearty short rib ragu is a rich and satisfying dish. Here’s a breakdown of the estimated nutritional information per serving, assuming the recipe yields 8 servings and includes the sauce only:

• Calories: Approximately 575
• Fat: Approximately 32g
• Saturated Fat: Approximately 13g
• Protein: Approximately 42g
• Carbohydrates: Approximately 22g
• Fiber: Approximately 3.5g
• Sugar: Approximately 9g
• Sodium: Approximately 450mg

Nutritional values are estimates and may vary based on specific ingredients used, such as the type of beef broth and added salt.

How to Store and Reheat Short Rib Ragu

One of the best things about this savory short rib ragu is how well it stores and reheats, making it excellent for meal prep. Once the ragu has cooled completely on the counter, transfer it to airtight containers. You can store this refrigerated short rib ragu in the fridge for 3 to 4 days. For longer storage, freeze it in portion-sized containers for up to 3 months. The flavors actually meld and deepen over time! Discover more about safe food storage temperatures.

Frequently Asked Questions About Savory Short Rib Ragu

What is the best cut of beef for short rib ragu?

For the most authentic and delicious result, English-cut beef short ribs are ideal. They have a great bone-to-meat ratio and marbling, which yields that incredibly tender and rich flavor. This cut is great for a classic beef short rib ragu.

Can I make this short rib ragu in an Instant Pot?

Yes, you certainly can! While this recipe focuses on slow braising, you can adapt it for an Instant Pot. Sear the ribs and sauté the aromatics as instructed, then deglaze with wine. Add the remaining ingredients, seal the lid, and cook on high pressure for about 60-75 minutes, followed by a natural pressure release. Shred the meat and finish as directed.

How do I thicken my short rib ragu if it’s too thin?

If your ragu is thinner than you’d like after shredding the meat, merely remove the lid and simmer it over medium-low heat for an additional 15-30 minutes. This allows excess liquid to evaporate, concentrating the flavors and thickening the sauce beautifully. You can also create a slurry with a tablespoon of cornstarch or flour mixed with a little water and stir it in, simmering until thickened.

What pasta pairs best with this beef short rib ragu?

This hearty sauce is fantastic with sturdy pasta shapes that can hold up to the rich, meaty ragu. Pappardelle is my personal favorite because its wide ribbons cling perfectly to the sauce. Rigatoni, bucatini, or even gnocchi are also excellent choices for this robust beef short rib ragu.

Variations of Tomato Short Rib Ragu You Can Try

This tomato short rib ragu is so adaptable, which is part of why is short rib ragu popular! It’s a base that you can really make your own with a few simple tweaks. Here are a few ideas to get you started:

• For a Lighter Touch: Instead of beef broth, try using chicken broth or even water for a slightly less intense flavor. You can also reduce the amount of olive oil used for searing and sautéing.
• Spicy Kick: Add a pinch of red pepper flakes along with the garlic in Step 4 of the instructions for a subtle heat that complements the rich flavors beautifully.
• Mushroom Medley: Sauté some sliced cremini or shiitake mushrooms with the mirepoix (carrots, onion, celery) to add an extra layer of earthy flavor and texture to the ragu.
• Slow Cooker Conversion: If you don’t have a Dutch oven, this recipe works wonderfully in a slow cooker. Just follow the initial searing and sautéing steps in a skillet, then transfer everything to your slow cooker and cook on low for 6-8 hours.

Short Rib Ragu Perfection: Tender 4-Hour Recipe

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• Author: Jannet Lisa
• Total Time: 4 hours 30 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

A rich and hearty slow-braised beef short rib ragu, featuring tender, fall-off-the-bone short ribs in a flavorful tomato-based sauce with red wine and aromatics. Perfect served with pasta like pappardelle.

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Ingredients

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• 4 lb English-cut beef short ribs
• 3 Tbsp olive oil
• 3 large carrots, diced
• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 8 cloves garlic, chopped or grated
• 6 oz tomato paste
• 1 cup dry red wine
• 1 package fresh poultry herb blend (or rosemary, sage, thyme sprigs)
• 2 bay leaves
• 1 parmesan rind (optional)
• 14 oz crushed tomatoes
• 2 cups low-sodium beef broth or water
• Salt and black pepper, to taste
• 24 oz pasta (like pappardelle, rigatoni, or gnocchi)
• ½ cup heavy cream
• ½ cup grated parmesan, plus extra for serving
• Fresh herbs for garnish (optional)

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Instructions

1. Pat the short ribs dry and season with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
3. Reserve 2 tablespoons of drippings in the pot, discard the rest.
4. Add carrots, onion, celery, and bay leaves to the pot. Cook until softened, about 8-10 minutes.
5. Stir in the garlic and cook for 1 minute more until fragrant.
6. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
7. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
8. Add the crushed tomatoes, beef broth, herb blend, and parmesan rind (if using). Bring to a simmer.
9. Nestle the short ribs back into the pot.
10. Cover and cook on low heat on the stovetop or in a preheated oven at 300°F (150°C) for 3 to 4 hours, or until the meat is fork-tender.
11. During the final hour of cooking, remove the lid to allow the sauce to thicken.
12. Once the short ribs are cooked, remove them from the pot. Discard the bones and any excess fat. Shred the meat.
13. Stir the shredded meat back into the ragu sauce.
14. Cook your chosen pasta according to package directions. Reserve about 1 cup of pasta water before draining.
15. Toss the cooked pasta with the ragu. Add a splash of reserved pasta water, heavy cream, and grated parmesan to finish.
16. Serve the short rib ragu with extra parmesan cheese and fresh herbs, if desired.

Notes

• For a dairy-free version, omit the heavy cream and parmesan.
• Serve over creamy polenta or mashed potatoes as an alternative to pasta.
• For a low-carb option, serve over zucchini noodles or roasted cauliflower.
• This beef short rib ragu can be made ahead and reheats well.

• Prep Time: 25 minutes
• Cook Time: 3 to 4 hours
• Category: Main Course
• Method: Slow Braising
• Cuisine: Italian-American

Nutrition

• Serving Size: 1/8th of recipe (sauce only)
• Calories: Approx. 550-600
• Sugar: Approx. 8-10g
• Sodium: Approx. 400-500mg (varies with broth and added salt)
• Fat: Approx. 30-35g
• Saturated Fat: Approx. 12-15g
• Unsaturated Fat: Approx. 18-20g
• Trans Fat: Approx. 0-1g
• Carbohydrates: Approx. 20-25g
• Fiber: Approx. 3-4g
• Protein: Approx. 40-45g
• Cholesterol: Approx. 130-150mg

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About the Author

Jannet Lisa is a certified culinary professional with over 10 years of experience in recipe development and food styling. She has worked with major food brands and her recipes have been featured in various culinary publications.

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