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This Slow Braised Beef Short Rib Ragu is a comforting and rich Italian dish with fall-apart tender beef short ribs in a savory tomato sauce. Served with pasta, gnocchi, or polenta, it’s a perfect hearty meal for any occasion.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 10–12 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian
  • Diet: Gluten Free

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

Instructions

  1. 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.
  2. 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.
  3. Stir in the garlic and cook for 1–2 minutes until fragrant. Add tomato paste and cook for 2–3 minutes until browned.
  4. 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.
  5. 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.
  6. 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.
  7. Boil the pasta according to package instructions, reserving 1 cup of pasta water. Drain the pasta, but do not rinse.
  8. Bring the ragu to a simmer, stir in heavy cream and parmesan cheese. Adjust with pasta water as needed to loosen the sauce.
  9. Add the cooked pasta to the ragu, tossing well to coat. Allow the pasta to absorb the sauce for 1–2 minutes.
  10. Plate the pasta and ragu, topping with extra parmesan and fresh herbs. Enjoy immediately!

Notes

  • For a spicier version, add red pepper flakes or chopped chili.
  • Use chuck roast or brisket as alternatives to short ribs for a similar texture.
  • This ragu is make-ahead and freezer-friendly, perfect for storing and reheating later.
  • Vegetarian option: Swap beef for hearty mushrooms like cremini or portobello and use vegetable broth for a plant-based version.
  • For a gluten-free version, substitute the pasta with gluten-free pasta or serve over creamy polenta.

Nutrition

Find it online: https://cheftinaskitchen.com/short-rib-ragu/