Short Rib Ragu with Pasta and Herb Garnish Recipe

Introduction

This Short Rib Ragu is a hearty, slow-cooked Italian classic that transforms tender beef short ribs into a rich, flavorful sauce. Perfect for cozy dinners, it pairs beautifully with wide pasta like tagliatelle or pappardelle for a satisfying meal.

Ingredients

• 2 lbs beef short ribs, de-boned and cut into 2″ (5cm) cubes
• 2 tbsp light olive oil (or vegetable or avocado oil)
• Kosher salt
• 1 cup white onion, finely diced
• ½ cup celery, finely diced
• ½ cup carrot, finely diced
• 4 garlic cloves, finely minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup broth (beef or chicken)
• 1¾ cups crushed tomatoes (14 oz can)
• Herb bundle (rosemary, thyme, parsley stems)
• 2 bay leaves
• 2 tbsp sherry or red wine vinegar
• Fresh cracked pepper to taste
• 1 lb pasta (tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

Instructions

1. Step 1: Season the short ribs evenly with kosher salt on all sides.
2. Step 2: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches without crowding and sear on all sides until browned. Transfer the ribs to a plate. If there is excess grease in the pot, remove all but 2 tablespoons.
3. Step 3: Add diced onion, celery, carrot, and minced garlic to the same pot. Sauté over medium-high heat for 3 to 4 minutes until the onion softens.
4. Step 4: Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked pepper. Cook for another 2 to 3 minutes to deepen the flavors.
5. Step 5: Deglaze the pot by pouring in the red wine. Scrape the bottom to release any browned bits.
6. Step 6: Return the seared short ribs to the pot, then add the broth and crushed tomatoes. Stir to combine.
7. Step 7: Add the herb bundle and bay leaves. Bring the mixture to a low simmer, cover the pot leaving the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours. Check occasionally and add broth or water if the sauce reduces too much. Lower the heat if needed.
8. Step 8: When the ribs are fork-tender and shred easily, remove them from heat. If they are not yet tender after 2½ hours, continue simmering up to 30 minutes longer.
9. Step 9: Discard the bay leaves and herb bundle. Shred the meat in the pot using tongs or two forks. If using bone-in ribs, remove the bones before shredding. Optionally, discard any cartilage.
10. Step 10: Taste the sauce and adjust seasoning. Stir in the sherry or red wine vinegar. If the sauce seems too thin, simmer for an additional 15 to 30 minutes to thicken.
11. Step 11: Cook the pasta according to package instructions. Serve the ragu over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano.

Tips & Variations

• Use bone-in short ribs for deeper flavor; just remove bones before serving.
• If you don’t have red wine, a splash of extra broth adds richness without alcohol.
• For a thicker sauce, mash some cooked vegetables into the sauce or simmer uncovered longer.
• Swap parsley garnish for fresh basil or oregano for a different herb note.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it has thickened too much. This ragu also freezes well—freeze in portions for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ragu with other cuts of beef?

Yes, fatty cuts like chuck roast can be used as a substitute, but cooking times may vary. Short ribs offer the best flavor and tenderness.

What pasta types work best with short rib ragu?

Wide, flat pasta such as tagliatelle, pappardelle, or fettuccine hold the chunky sauce best and create a satisfying texture combination.

Short Rib Ragu with Pasta and Herb Garnish Recipe

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4.9 from 103 reviews

A rich and hearty Short Rib Ragu made with tender, slow-simmered beef short ribs in a savory tomato and red wine sauce, served over fresh tagliatelle or pappardelle pasta and garnished with parsley and Parmigiano Reggiano.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes

Vegetables & Aromatics

• 1 cup White onion – Finely diced
• ½ cup Celery – Finely diced
• ½ cup Carrot – Finely diced
• 4 Garlic cloves – Finely minced

Liquids & Sauces

• 2 tbsp Light olive oil – or vegetable or avocado oil
• 1 cup Red wine
• 1 cup Broth – Beef or chicken
• 1¾ cup Crushed tomatoes – 14oz can
• 2 tbsp Sherry or red wine vinegar

Herbs & Seasonings

• Kosher salt (to taste)
• Fresh cracked pepper (to taste)
• Herb Bundle – Rosemary, thyme, parsley stems
• 2 Bay leaves
• 2 tbsp Tomato paste

Pasta & Garnish

• 1 lb Pasta – Tagliatelle or pappardelle
• Chopped parsley (for garnish)
• Grated Parmigiano Reggiano (for garnish)

Instructions

1. Season the short ribs: Generously season the beef short ribs with kosher salt on all sides to enhance flavor and help tenderize the meat.
2. Sear the short ribs: Heat 2 tablespoons of light olive oil (or vegetable/avocado oil) in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches if necessary to avoid overcrowding. Sear them on all sides until browned. Transfer the ribs to a plate once seared. Remove excess grease from the pot, leaving no more than 2 tablespoons.
3. Sauté the aromatics: Add the finely diced onion, celery, carrot, and minced garlic to the same pot. Sauté on medium-high heat for 3-4 minutes or until the onion softens and the vegetables begin to release their aroma.
4. Add tomato paste and seasoning: Stir in 2 tablespoons tomato paste along with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper. Continue to sauté for another 2-3 minutes to deepen the tomato paste flavor.
5. Deglaze with red wine: Pour in the red wine to deglaze the pot, scraping the browned bits off the bottom. This adds depth and richness to the sauce.
6. Add liquids and short ribs back to pot: Return the seared short ribs to the pot, then add the broth and crushed tomatoes. Stir to combine all ingredients thoroughly.
7. Add herbs and simmer: Place the herb bundle (rosemary, thyme, parsley stems) and bay leaves into the pot. Bring to a low simmer. Cover the pot leaving the lid slightly ajar to allow steam to escape and the sauce to reduce. Simmer gently for 2 to 2½ hours, checking occasionally and adding broth or water if the sauce reduces too much or the pot goes dry.
8. Check tenderness: The short ribs are ready when the meat is fork tender and falls apart easily. If after 2½ hours it’s not tender enough, continue simmering for an additional 30 minutes until perfect.
9. Shred the meat: Remove the bay leaves and herb bundle and discard. Shred the meat directly in the pot with tongs or forks if using boneless ribs. For bone-in ribs, remove the bones carefully and shred the meat separately. Remove cartilage if desired for texture preferences.
10. Adjust seasoning and thicken sauce: Taste the ragu, adjust salt and pepper as needed. Stir in 2 tablespoons sherry or red wine vinegar to brighten the flavors. If the sauce is too thin, continue simmering uncovered for another 15-30 minutes to thicken.
11. Cook pasta and serve: Cook your pasta (tagliatelle or pappardelle) according to the package instructions. Serve the ragu ladled over the pasta and garnish generously with chopped parsley and grated Parmigiano Reggiano cheese.

Notes

• For even richer flavor, consider marinating the short ribs in red wine for a few hours before cooking.
• The herb bundle can be tied with kitchen twine for easier removal.
• If you prefer a spicier ragu, add a pinch of red chili flakes when sautéing the aromatics.
• Leftovers taste even better the next day as flavors meld; store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
• Use high-quality pasta for best texture and flavor pairing with this rich sauce.

Keywords: Short rib ragu, beef ragu, Italian pasta sauce, slow simmered ragu, tagliatelle ragu, pappardelle sauce