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Short rib ragu served over pappardelle pasta with tomato sauce, garnished with parmesan and parsley.

Short Rib Ragu – Rich, Hearty & Perfect for Pasta Nights

Molly
This short rib ragu is comfort food at its finest—braised beef short ribs simmered low and slow with red wine, tomatoes, garlic, and herbs until melt-in-your-mouth tender. Perfect for tossing with wide pasta like pappardelle, serving over creamy polenta, or enjoying as a make-ahead dish for Sunday dinner or holiday entertaining.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Comfort Food, Dinner, Main Dish
Cuisine Italian-Inspired
Servings 6 servings
Calories 510 kcal

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.
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