When I want to create a meal that feels like a warm hug at the dinner table, I turn to short rib ragu. This dish takes fork-tender beef short ribs, slowly braised with tomatoes, red wine, and fresh herbs, and turns them into a rich, velvety sauce that clings to every strand of pasta.
What I love most about this braised short rib ragu is the way it transforms simple ingredients into something extraordinary. A few hours in the oven turns beef short ribs into melt-in-your-mouth perfection, while the sauce develops deep, savory flavors layered with garlic, onions, and just enough red wine to make it taste like it came straight from an Italian kitchen.
This isn’t just another pasta dish—it’s the kind of meal you linger over, served with wide ribbons of pappardelle or creamy polenta. According to Mayo Clinic, moderate use of red wine in cooking not only deepens flavor but can also provide beneficial antioxidants. That makes this Italian short rib ragu feel indulgent but also balanced when enjoyed as part of a hearty, home-cooked meal.
If you’ve been searching for the best short rib ragu recipe to impress your family or serve at a special dinner, this one is it.
Short Rib Ragu – Rich, Hearty & Perfect for Pasta Nights
Ingredients
- 3 lbs beef short ribs bone-in preferred
- 2 tbsp olive oil
- 1 onion diced
- 3 carrots diced
- 4 garlic cloves minced
- 1 cup red wine dry, like cabernet or chianti
- 2 cans 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs thyme
- Salt and black pepper to taste
- Pasta of choice pappardelle recommended
- Parmesan cheese for serving
Instructions
- Preheat oven to 325°F (165°C).
- Pat short ribs dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven and sear ribs on all sides until browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and garlic until softened.
- Stir in tomato paste and cook for 1 minute.
- Deglaze with red wine, scraping up browned bits.
- Add crushed tomatoes, beef broth, rosemary, and thyme. Return short ribs to the pot.
- Cover and braise in the oven for 2.5–3 hours, until beef is fork-tender.
- Remove short ribs, shred meat, and discard bones. Stir shredded beef back into the sauce.
- Serve over cooked pasta with Parmesan cheese.
Notes
Secret Tips for the Perfect Short Rib Ragu
1. Sear the short ribs well: Don’t rush this step—browning the beef creates a deep, rich flavor base for your short rib ragu. A golden crust locks in juices and adds that hearty depth perfect for pasta nights. 2. Use low and slow cooking: Whether in a Dutch oven or slow cooker, let the short rib ragu simmer for hours. This tenderizes the beef until it falls off the bone and infuses the sauce with bold, savory flavor. 3. Add tomato paste early: Cooking tomato paste with onions and garlic before adding liquids intensifies the richness of the ragu sauce, giving your pasta dish a comforting, authentic taste. 4. Balance with wine: A splash of red wine adds acidity and complexity. It pairs beautifully with the short ribs and makes this hearty beef ragu truly restaurant-worthy. 5. Serve with wide pasta: Pair your short rib ragu with pappardelle, tagliatelle, or even gnocchi. Wide noodles catch more of the sauce, making every bite satisfying and perfect for a cozy pasta night.Flavor Snapshot
- Course: Main Dish, Pasta, Comfort Food
- Cuisine: Italian-Inspired
- Skill Level: Intermediate
- Difficulty Level: Easy prep, long cooking
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Servings: 6–8
- Main Ingredients: beef short ribs, tomatoes, red wine, onion, garlic, fresh herbs
- Best For: Pasta nights, Sunday dinners, cozy entertaining
Fuel Facts
Approximate nutrition per serving of short rib ragu (with pasta):
- Calories: 510
- Protein: 36g
- Carbohydrates: 32g
- Fiber: 5g
- Fat: 22g
- Saturated Fat: 8g
- Sodium: 830mg
- Iron: 20% DV
- Vitamin C: 25% DV
(Nutritional values estimated using FoodData Central.)
Budget Breakdown
Here’s how affordable it is to make this beef short rib ragu for a family of 6–8:
- Beef short ribs: $28
- Canned tomatoes: $4
- Red wine: $6
- Pasta (pappardelle or tagliatelle): $5
- Onion, garlic, carrots, herbs: $5
Estimated Total: $48 — about $6 per serving, which is restaurant-quality flavor for half the price of dining out.
Why You’ll Love This Short Rib Ragu
This short rib ragu is the definition of indulgent Italian comfort food, yet it’s surprisingly approachable for home cooks. With a little patience and the magic of slow braising, you’ll have a rich, flavorful sauce that tastes like it came straight out of a trattoria kitchen.
- Restaurant-worthy comfort food: The combination of braised short ribs, red wine, and tomatoes creates deep, layered flavors that are far greater than the sum of their parts. It’s proof that a few simple ingredients can yield extraordinary results.
- Fork-tender beef: Slow cooking transforms beef short ribs into meat so tender they practically melt into the sauce. This makes the ragu hearty, meaty, and incredibly satisfying.
- Perfect for pasta: Wide noodles like pappardelle or tagliatelle are classic choices, but this braised short rib ragu also pairs beautifully with creamy polenta or pillowy gnocchi.
- Make-ahead friendly: In fact, this dish tastes even better the next day as the flavors deepen and meld. It’s an ideal recipe for meal prepping or preparing ahead of dinner parties.
- Crowd-pleaser: Whether you’re hosting Sunday supper, entertaining guests, or serving your family, this Italian short rib ragu delivers a hearty, luxurious dish that everyone will remember.
According to The New York Times, ragu is a traditional Italian meat-based sauce that emphasizes slow cooking to develop bold, complex flavors. This authentic short rib ragu carries that tradition forward with a modern, home-cook-friendly twist.
More Recipes You’ll Fall in Love With
- Decadent Comfort: Creamy Paprika Steak Shells – Tender steak tossed with pasta in a smoky, garlicky cream sauce that’s perfect for weeknight indulgence.
- Protein-Packed Start: Fluffy Banana Cottage Cheese Pancakes – Naturally sweet, high-protein pancakes that make mornings more satisfying.
- Savory Favorite: Morton’s Steakhouse Chicken Christopher – A buttery garlic chicken recipe inspired by the steakhouse classic, perfect for cozy dinners.
The Story Behind This Dish
The first time I made short rib ragu, I was looking for a Sunday dinner that felt special but didn’t require me to fuss over the stove all evening. I wanted something I could prep ahead, let simmer low and slow, and then enjoy with my family around the table.
After researching Italian braised beef sauces, I decided to try using short ribs instead of ground beef. The result was absolutely magical—tender beef that fell off the bone, mingling with a red wine tomato sauce that had simmered into a silky, luxurious base. My kids couldn’t believe it was “just pasta,” and my husband declared it restaurant-quality.
Now, I make this braised short rib ragu with pasta for birthdays, cozy fall evenings, and even when friends come over. According to Healthline, beef short ribs are not only flavorful but also a good source of protein, zinc, and B vitamins, making them a hearty and nourishing choice for comfort food recipes like this.
Best Served During
This Italian short rib ragu is one of those timeless dishes that brings comfort and elegance to the table in any season. Because it’s slow-braised, it carries rich, complex flavors that make it feel special without requiring constant effort in the kitchen. Whether you’re planning a relaxed Sunday dinner or looking for a dish to wow your guests, this braised short rib ragu with pasta delivers every time.
- Sunday suppers: A cozy, slow-braised meal that fills your kitchen with incredible aromas and sets the perfect tone for the week ahead.
- Date nights at home: This red wine short rib ragu feels gourmet but is surprisingly simple to prepare, making it the perfect romantic dinner.
- Holiday entertaining: Impressive enough for Christmas or Easter, served with good wine, Parmesan, and crusty bread. It’s the kind of dish that earns you rave reviews at the table.
- Cold weather dinners: When the temperatures drop, nothing beats a hearty bowl of pasta with authentic short rib ragu to warm you up inside and out.
According to EatRight.org, hearty winter meals built around lean protein, fiber, and seasonal produce can help balance comfort with nutrition. This short rib ragu recipe is a perfect example—nourishing, filling, and deeply satisfying.
More Recipes You’ll Want to Try Next
- Cheesy Indulgence: Cheese Hamburger Casserole Delight – A baked, cheesy pasta dish that’s as comforting as it is hearty, perfect for family dinners.
- Fresh & Vibrant: High-Protein Tzatziki Cucumber Salad – A crisp and creamy side dish that adds brightness to rich mains like ragu.
- Golden Favorite: Fluffy Vanilla Cinnamon Buttermilk Pancakes – Light and cozy pancakes that round out any weekend brunch or dinner spread.
Grocery Game Plan
Ingredients
- 3 lbs beef short ribs (bone-in preferred)
- 2 tbsp olive oil
- 1 onion, diced
- 3 carrots, diced
- 4 garlic cloves, minced
- 1 cup red wine (dry, like cabernet or chianti)
- 2 cans (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs thyme
- Salt and black pepper to taste
- Pasta of choice (pappardelle recommended)
- Parmesan cheese, for serving
Ingredient Notes
- Beef short ribs: Bone-in short ribs give richer flavor, but boneless also work.
- Wine: Use a dry red wine you’d actually drink; it adds depth to the sauce.
- Herbs: Rosemary and thyme give classic Italian flavor, but oregano works too.
- Pasta: Wide, flat noodles like pappardelle or tagliatelle hold up best.
How to Make This Short Rib Ragu
- Preheat oven to 325°F (165°C).
- Pat short ribs dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven and sear ribs on all sides until browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and garlic until softened.
- Stir in tomato paste and cook for 1 minute.
- Deglaze with red wine, scraping up browned bits.
- Add crushed tomatoes, beef broth, rosemary, and thyme. Return short ribs to the pot.
- Cover and braise in the oven for 2.5–3 hours, until beef is fork-tender.
- Remove short ribs, shred meat, and discard bones. Stir shredded beef back into the sauce.
- Serve over cooked pasta with Parmesan cheese.
Molly’s Tips for Success
- Sear the ribs well—this builds flavor for the sauce.
- Don’t rush the braising—the longer it cooks, the richer it gets.
- Skim off excess fat before shredding the beef for a lighter sauce.
- Make it a day ahead for even deeper flavor.
Flavor Twists
One of the best parts about making short rib ragu is how easily it can be adapted to fit your mood, the season, or whatever ingredients you have on hand. This isn’t just a one-note recipe—it’s a versatile base that lets you create variations that feel brand new while still delivering that slow-braised, comforting flavor.
- Slow Cooker Short Rib Ragu: For busy days, sear the short ribs, then transfer everything to your slow cooker. Let it braise on low for 8–9 hours or high for 5–6. The result is just as tender and flavorful as the oven version, making this a perfect weeknight short rib ragu recipe.
- Polenta Ragu: Instead of pasta, serve the braised short rib ragu over creamy polenta. The combination of rich beef sauce with smooth, buttery polenta is rustic Italian comfort food at its finest.
- Mushroom Ragu: Add sautéed cremini or porcini mushrooms to the sauce for an earthy, umami-packed variation. This twist deepens the flavor and works beautifully if you’re craving something heartier.
- Spicy Ragu: Stir in red pepper flakes or Calabrian chili paste to give your Italian short rib ragu a gentle kick of heat that balances the richness of the sauce.
According to Healthline, mushrooms are a nutrient-dense ingredient packed with antioxidants, B vitamins, and selenium, making them a smart addition to your short rib ragu recipe when you want extra flavor and nutrition.
More Breakfast Comforts You’ll Want to Try Next
- Morning Favorite: Vanilla Cinnamon Buttermilk Pancakes – Fluffy, fragrant pancakes with a hint of vanilla and cinnamon for a cozy breakfast.
- Protein Boost: Fluffy Greek Yogurt Chocolate Oatmeal Cups – Portable, high-protein breakfast bites that double as a sweet snack.
- Savory Comfort: Garlic Parmesan Cheeseburger Bombs – A creamy, cheesy baked dish perfect for balancing out sweet breakfasts.
Leftover Love
This short rib ragu recipe makes amazing leftovers:
- Store in the fridge for up to 4 days.
- Freeze for up to 3 months; thaw and reheat gently.
- Use leftovers in lasagna, baked ziti, or even stuffed peppers.
According to Cleveland Clinic, cooked tomatoes are a great source of lycopene, an antioxidant linked to heart health. That means every leftover serving is just as wholesome as the first.
Perfect Pairing
Here are three Comfort Food Daily recipes that pair beautifully with short rib ragu:
- Japanese Soufflé Pancakes – for a cozy weekend brunch pairing.
- Zero Carb Yogurt Bread – perfect for soaking up the sauce.
- Greek Yogurt Chocolate Oatmeal Cups – a light, protein-packed dessert after a hearty pasta dinner.
Kitchen Talk (FAQs)
What pasta goes best with short rib ragu?
Wide, flat noodles like pappardelle, tagliatelle, or fettuccine are the best pasta choices for short rib ragu with pasta. Their broad surface area helps catch the thick, meaty sauce, making every bite full of flavor. Gnocchi or rigatoni are also great options if you prefer a slightly different texture.
Can I make short rib ragu in a slow cooker?
Yes! To make slow cooker short rib ragu, sear the short ribs first to build flavor, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 8–9 hours or high for 5–6 hours until the meat is fork-tender. This method is ideal for busy days when you want a hands-off approach.
What wine is best for braised short rib ragu?
A dry red wine such as cabernet sauvignon, chianti, or merlot works beautifully in braised short rib ragu with red wine. These wines add depth, richness, and acidity that balance the richness of the beef. According to Mayo Clinic, red wine in moderation can provide antioxidants like resveratrol, which may benefit heart health.
Can I make short rib ragu ahead of time?
Absolutely! In fact, this dish tastes even better the next day after the flavors have had more time to meld. Store the ragu in the fridge for up to 4 days, then reheat gently before serving. This makes it a great make-ahead short rib ragu recipe for entertaining or weekly meal prep.
Is short rib ragu healthy?
While it feels indulgent, Italian short rib ragu is also nutrient-rich. Short ribs provide protein, iron, and B vitamins, while tomatoes add vitamin C and antioxidants. For balance, serve the ragu with a fresh salad, steamed greens, or roasted vegetables. According to Healthline, tomatoes are an excellent source of lycopene, an antioxidant linked to reduced risk of heart disease.
Can I freeze short rib ragu?
Yes! This freezer-friendly short rib ragu recipe stores beautifully. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through. It’s a perfect make-ahead option for busy weeknights or unexpected guests.
How do I thicken short rib ragu?
If your sauce is thinner than you’d like, simply simmer it uncovered for 15–20 minutes to let it reduce. Alternatively, you can stir in a spoonful of tomato paste or a slurry of cornstarch and water for a thicker consistency.
What side dishes pair well with short rib ragu?
This braised short rib ragu recipe pairs perfectly with crusty bread, garlic knots, or a fresh green salad. It’s also excellent with creamy polenta if you want a gluten-free option.
Can I make short rib ragu without wine?
Yes! If you’d prefer not to use alcohol, replace the wine with beef broth and a splash of balsamic vinegar for depth. This keeps the flavor rich while making the dish family-friendly.
Final Bite
Every time I make this short rib ragu, I’m reminded why slow cooking is so rewarding. With just a little prep and patience, you end up with a sauce that’s luxurious, hearty, and full of love. It’s the kind of dish that turns an ordinary evening into something memorable.
If you’ve been craving a braised short rib ragu with pasta that tastes like it came from an Italian trattoria, this is your recipe.
“Fork-tender beef, rich red wine tomato sauce, and ribbons of pasta—this short rib ragu is the definition of cozy Italian comfort.” – Molly
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A slow-braised Italian-inspired beef short rib ragu with red wine and herbs, perfect over pasta or polenta for Sunday dinners and special occasions.
