Prep time: 25 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 4 pounds English cut beef short ribs; 3 tablespoons olive oil, divided; 3 large carrots, peeled and diced; 1 large yellow onion, finely diced; 1 stalk celery, finely diced; 8 cloves garlic, finely chopped or grated; 6 ounces tomato paste; 1 cup dry red wine; 1 (0.75-ounce) package fresh poultry herb blend (or about 2 sprigs rosemary, 4 sprigs sage, 12 sprigs thyme); 2 bay leaves; Optional: 1 parmesan rind; 14 ounces crushed tomatoes; 2 cups low-sodium beef broth or water; Kosher salt and ground black pepper, to taste; 24 ounces pappardelle or pasta of choice (casarecce, bucatini, gnocchi); ½ cup heavy cream; ½ cup grated parmesan cheese; For serving (optional): Grated parmesan, finely chopped fresh herbs

Why You’ll Love This Recipe

Flavorful depth: The short ribs become fall-apart tender, infusing the sauce with a savory richness.
Versatile: Pairs well with a variety of pasta or can be served with polenta or gnocchi.
Comfort food at its finest: A slow-cooked ragu is perfect for any occasion, making it ideal for cozy dinners or entertaining.
Make-ahead and freezer-friendly: This dish stores beautifully, allowing you to enjoy it throughout the week or freeze it for future meals.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Ragu:
4 pounds English cut beef short ribs
3 tablespoons olive oil, divided
3 large carrots, peeled and diced
1 large yellow onion, finely diced
1 stalk celery, finely diced
8 cloves garlic, finely chopped or grated
6 ounces tomato paste
1 cup dry red wine
1 (0.75-ounce) package fresh poultry herb blend (or about 2 sprigs rosemary, 4 sprigs sage, 12 sprigs thyme)
2 bay leaves
Optional: 1 parmesan rind
14 ounces crushed tomatoes
2 cups low-sodium beef broth or water
Kosher salt and ground black pepper, to taste

For the Pasta:
24 ounces pappardelle or pasta of choice (casarecce, bucatini, gnocchi)
½ cup heavy cream
½ cup grated parmesan cheese

For serving (optional):
Grated parmesan, finely chopped fresh herbs

directions

Brown the short ribs: Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Pat the short ribs dry with paper towels and season with salt and pepper. Brown the short ribs for 3–4 minutes on each side, working in batches if necessary. Remove and set aside.
Sauté the soffritto: In the same pot, add diced carrots, onions, and celery (soffritto) with salt and pepper. Stir occasionally and cook for 15–20 minutes until deeply browned.
Add aromatics: Stir in the garlic and cook for 1–2 minutes until fragrant. Add tomato paste and cook for 2–3 minutes until browned.
Deglaze with wine: Pour in the red wine, scraping up any brown bits from the bottom of the pot. Simmer for 3–4 minutes, allowing the wine to absorb into the soffritto.
Build the ragu: Tie the herbs together with kitchen twine or chop them finely. Add them to the pot along with bay leaves and optional parmesan rind. Stir in crushed tomatoes, beef broth, and browned short ribs. Bring to a boil, then lower the heat to a simmer. Cover and cook for 2.5–3 hours, stirring occasionally.
Shred the short ribs: Once the short ribs are tender, remove them from the pot. Discard the bones and any spent herbs. Shred the meat into bite-sized pieces and return to the pot. Stir to combine.
Prepare pasta: Boil your pasta according to package instructions, reserving 1 cup of pasta water. Drain the pasta, but do not rinse.
Finish the ragu: Bring the ragu to a simmer, stir in heavy cream and parmesan cheese. Adjust with pasta water as needed to loosen the sauce.
Combine: Add the cooked pasta to the ragu, tossing well to coat. Allow the pasta to absorb the sauce for 1–2 minutes.
Serve: Plate the pasta and ragu, topping with extra parmesan and fresh herbs. Enjoy immediately!

Servings and timing

Servings: 10–12
Prep time: 25 minutes
Cook time: 3 hours
Total time: 3 hours 30 minutes

Variations

Different cuts of beef: If short ribs aren’t available, use chuck roast or brisket for a similar result.
Make it spicy: Add a pinch of red pepper flakes or chopped chili for some heat.
Pasta alternatives: Use any pasta shape you prefer, or even serve over creamy polenta or pillowy gnocchi.
Vegetarian option: Swap beef short ribs for hearty mushrooms like cremini or portobello and use vegetable broth for a rich, plant-based version.
Wine substitution: Use beef broth or stock in place of red wine for a non-alcoholic option.

storage/reheating

Refrigeration: Store leftover ragu in an airtight container in the fridge for 4–5 days.
Freezing: Braised short rib ragu freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet. If the sauce is too watery after thawing, simply simmer to reduce it.
Reheating: Reheat the ragu on the stove over low heat. Add extra stock or water if necessary to reach your desired consistency. Reheat the pasta separately and toss it into the ragu once heated.

FAQs

Can I use another cut of beef instead of short ribs?

Yes, you can substitute beef chuck roast or brisket, but keep in mind the texture may vary slightly.

Can this recipe be made in a slow cooker?

Absolutely! After browning the short ribs and preparing the aromatics, transfer everything to a slow cooker. Cook on high for 4–5 hours or low for 7–8 hours. Finish the sauce as directed.

Can I make this ahead of time?

Yes, this ragu gets even better the next day as the flavors meld together. You can prepare it in advance and store it in the refrigerator for up to 5 days.

How can I make this gluten-free?

Simply substitute the pasta for a gluten-free variety like rice pasta or serve over polenta.

Can I freeze the ragu?

Yes, this ragu freezes beautifully for up to 3 months. Thaw in the fridge overnight before reheating.

Can I make this without wine?

Yes, you can use beef broth or water in place of the wine. The wine adds depth, but the dish will still be delicious without it.

What other herbs can I use in the ragu?

Thyme, rosemary, and sage are traditional, but feel free to experiment with other herbs like oregano, basil, or bay leaves.

How do I prevent the ragu from getting too thick?

If the ragu reduces too much during cooking, just add more stock, water, or wine to adjust the consistency.

Can I make this in an Instant Pot?

Yes, follow the same steps up to Step 5, then cook on high pressure for 50 minutes. Let the pressure naturally release before shredding the meat.

How should I serve this?

Serve this rich ragu over pasta, gnocchi, or creamy polenta. Top with extra parmesan and fresh herbs for a finishing touch.

Conclusion

Slowly Braised Beef Short Rib Ragu is the epitome of Italian comfort food. With rich, tender meat and deep, savory flavors, it’s a dish you’ll return to again and again. Whether served with pasta, gnocchi, or polenta, this ragu will quickly become a family favorite. Perfect for any occasion, it can be made ahead, frozen, and served with ease

Short Rib Ragu