Easy Short Rib Beef Ragu
This rich and comforting short rib beef ragu simmers to perfection with tender beef, red wine, and San Marzano tomatoes for an irresistible sauce that melts into every strand of pasta.
Easy Short Rib Beef Ragu Recipe
This hearty, slow-simmered short rib beef ragu is surprisingly simple to make and perfect for cozy nights when you want a restaurant-quality meal right at home. Once the short ribs are seared, they simmer in a homemade tomato sauce while filling your kitchen with the most incredible aroma. Perfect for Sunday dinner!
Ingredients for Short Rib Beef Ragu
- Beef Short Ribs: Provide a deep, meaty flavor and fall-apart tenderness. You can substitute with boneless beef chuck roast if desired. See notes below.
- Aromatic Veggies: Yellow onion, carrot, and celery are the easiest way to add tons of flavor to this ragu.
- Garlic: Brings warmth and complexity. Fresh garlic is best here but you can subsitute with 3/4-1 teaspoon garlic powder.
- Tomato Paste: Deepens the tomato flavor and adds richness to the sauce.
- Herbs: Italian seasoning, dried oregano, fresh thyme, fresh rosemary, and bay leaves are my favorite combo. Use your family’s favorite combination of fresh and dried herbs.
- Dry Red Wine: Adds acidity and richness. Use a wine you’d enjoy drinking, like Cabernet or Merlot.
- Whole Peeled San Marzano Tomatoes: Crushed by hand, they create a velvety, flavorful base. Regular canned tomatoes work as well.
- Beef Stock: Builds a savory depth in the sauce. Chicken stock can be used in it’s place.
- Heavy Cream: Softens the acidity of the tomatoes and gives the sauce a creamy finish. Half-and-half can be used for a lighter version.
- Parmesan Cheese: Adds salty richness and body. Romano or Asiago also work well.
- Pappardelle Pasta: Wide noodles that beautifully hold the thick ragu. Tagliatelle or fettuccine are good substitutes.
How to Make Short Rib Beef Ragu
Sear the short ribs. Heat olive oil in a large braising pan over medium-high heat. Season short ribs liberally with salt and pepper, then sear on all sides until deeply browned. Set aside.
Sauté the vegetables and aromatics. Add onion, carrot, and celery to the pan with a pinch of salt and pepper. Cook for 7–8 minutes until softened. Stir in garlic, tomato paste, Italian seasoning, oregano, thyme, and more salt and pepper. Cook for 2 minutes, stirring frequently.
Deglaze with wine. Pour in the red wine and simmer for 4-5 minutes.
Build the sauce. Stir in the crushed tomatoes and beef stock. Nestle the seared short ribs, rosemary, and bay leaves into the tomato sauce.
Simmer and shred. Cover and simmer gently for 2.5–3 hours, until the meat shreds easily with two forks. Remove short ribs, shred the meat, and discard bones, gristle, rosemary, and bay leaves. Return the shredded beef to the sauce.
Add cream and Parmesan. Stir in heavy cream and Parmesan, then simmer uncovered for 20–30 minutes until the sauce thickens. Season to taste.
Toss and serve. Cook pappardelle until al dente, toss with the sauce, and garnish with extra Parmesan. Enjoy!
Substitute Short Ribs with Chuck Roast
- Short ribs are a bit pricy compared to chuck roast, so if you’re looking for a more cost-effective ragu, try making this recipe with chuck roast instead!
- Buy a 2.5-3 pound boneless chuck roast and cut it into large pieces, about the size of short ribs.
- Follow the recipe instructions below, keeping in mind that you may be able to reduce the simmering time a bit since the chuck roast is boneless.
- You’ll know the meat is done when it shreds easily with two forks.
Tips for Making Short Rib Beef Ragu
- For the best flavor, sear the short ribs until they’re deeply browned on all sides.
- Use a sturdy, heavy-bottomed pot to maintain even heat while simmering.
- If the sauce feels too thick, thin it slightly with a splash of pasta water or stock before tossing with pasta.
Make-Ahead Instructions
- Short rib beef ragu can be made 2-3 days ahead.
- Cool completely, then store in an airtight container in the refrigerator.
- The flavors deepen beautifully overnight!
Storing Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The ragu tastes even better the next day!
Freezing Short Rib Beef Ragu
- Let the sauce cool completely, then freeze it in freezer-safe containers or bags for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Short Rib Beef Ragu
- Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
- Add a splash of beef stock or cream to refresh the sauce’s texture.
- Season to taste with salt and pepper before serving.
Serving Suggestions
Try these easy pasta recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Ragu
This rich and comforting short rib beef ragu simmers to perfection with tender beef, red wine, and San Marzano tomatoes for an irresistible sauce that melts into every strand of pasta.
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- 1 cup dry red wine
- 28 ounce can whole peeled San Marzano tomatoes, crushed by hand
- 1 cup beef stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt
- fresh cracked pepper
- pappardelle pasta for serving
- grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a 5 quart braising pan over medium-high heat.
- Season all sides of the short ribs liberally with salt and pepper. Sear short ribs on all sides until a dark golden brown crust forms. Set aside.
- Keep drippings in the pan and add onion, carrot, and celery to the pan along with a couple large pinches of salt and pepper. Cook, stirring occasionally for 7-8 minutes.
- Add garlic, tomato paste, Italian seasoning, dried oregano, fresh thyme, and a couple large pinches of salt and pepper, and cook, stirring frequently, for 2 minutes.
- Pour in wine and bring to a simmer. Reduce heat and simmer gently for 4-5 minutes, until reduced by about half.
- Stir in crushed San Marzano tomatoes, and beef stock along with a couple large pinches of salt and pepper.
- Nestle seared short ribs (plus their juices!), rosemary, and bay leaves into the sauce.
- Cover and bring to a simmer over medium-high heat. Reduce heat and simmer gently, covered, for 2.5-3 hours or until the short ribs fall off the bone and shred easily with two forks.
- Transfer short ribs to a large plate or platter. Shred meat, discarding bone, gristle, and fat. Also, discard the rosemary and bay leaves. Return shredded meat to the sauce.
- Stir in heavy cream and Parmesan cheese until the cheese melts. Simmer gently, uncovered, for 20-30 minutes to thicken the sauce. Season to taste with salt and pepper.
- While the sauce is simmering, cook pappardelle pasta according to package directions just until al dente. Toss pasta with sauce and garnish with freshly grated Parmesan cheese. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- For the best flavor, sear the short ribs until they’re deeply browned on all sides.
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- Use a sturdy, heavy-bottomed pot to maintain even heat while simmering.
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- If the sauce feels too thick, thin it slightly with a splash of pasta water or stock before tossing with pasta.
