Short Rib Ragu Recipe

There is something incredibly comforting and indulgent about a rich, slow-cooked Short Rib Ragu. This dish takes tender, caramelized short ribs and slowly braises them in a fragrant tomato and red wine sauce until every bite melts in your mouth. It’s a perfect combination of deep, savory flavors and silky textures, complemented beautifully by creamy Parmesan mashed potatoes. If you love dishes that feel like a warm hug on a plate, this Short Rib Ragu is going to become your new favorite recipe to share with family and friends.

Ingredients You’ll Need

Gathering the right ingredients for this Short Rib Ragu might seem detailed, but each one is essential. From the hearty short ribs to aromatic vegetables and rich Parmesan cheese, every element adds a layer of flavor and texture that transforms this dish into a memorable meal.

• 3 pounds boneless short ribs: The star of the dish, these provide tender, flavorful beef that shreds perfectly after slow cooking.
• 2 tablespoons vegetable oil: For searing the ribs to develop a rich caramelized crust.
• 3 carrots, diced: Add a natural sweetness and depth to the sauce.
• 2 ribs of celery, diced: Bring subtle earthiness and balance to the base vegetables.
• 1 onion, diced: A classic foundation, lending sweetness and body to the ragu.
• 3 cloves of garlic, minced: Brightens and layers in a warm, savory note.
• 2 tablespoons tomato paste: Intensifies the tomato flavor and adds richness.
• 1 tablespoon flour: Helps thicken the sauce and supports the hearty texture.
• 1 (28-ounce) can whole San Marzano plum tomatoes, including juice: These tomatoes are prized for their sweetness and low acidity, perfect for a balanced sauce.
• 2 cups red wine: Adds complexity, depth, and a touch of acidity to cut through the richness.
• 2 cups water: Keeps everything moist and helps achieve the ideal sauce consistency.
• 6 sprigs fresh parsley: Infuse fresh, herbal notes into the sauce as it simmers.
• Salt & pepper, to taste: Essential seasonings to enhance all the flavors.
• 3 Yukon gold potatoes, peeled and cut into quarters: For creamy mashed potatoes that perfectly complement the ragu.
• 1/4 cup unsalted butter: Adds richness and smoothness to the potatoes.
• 1/4 cup sour cream: Provides tang and silkiness to the mashed potatoes.
• 3/4 cup Parmesan cheese, grated: Brings savory umami and a luscious finish to the mash.
• 3 tablespoons chopped parsley (optional for garnish): A fresh, vibrant touch when you serve.

How to Make Short Rib Ragu

Step 1: Brown the Short Ribs

Start by heating vegetable oil in a large, heavy pot over medium-high heat. Pat your boneless short ribs dry and season with salt and pepper to ensure a perfect sear. Brown the ribs on all sides in batches, making sure not to crowd the pot. This step builds incredible flavor through caramelization and gives your ragu its rich base. Once browned, set the ribs aside—your kitchen is already smelling amazing.

Step 2: Sauté the Vegetables

Reduce the heat to medium and add diced carrots, celery, and onion to the same pot. These veggies will cook down until tender and sweet, forming the backbone of your sauce. After about ten minutes, stir in minced garlic and cook until fragrant, making sure not to let it burn. This aromatic mixture prepares the perfect stage for the next step.

Step 3: Build the Sauce Base

Now stir in the tomato paste to coat all the veggies—it will deepen the tomato flavors beautifully. Sprinkle in the flour and stir well to create a slight thickening effect. This helps the sauce gain body and holds everything together. Cook for a few more minutes so the flour tastes cook through, setting the stage for the liquid ingredients.

Step 4: Deglaze and Simmer

Pour in the red wine and crank up the heat until the pot simmers. Scrape the bottom of the pot with a wooden spoon to lift all those caramelized bits stuck on from browning the meat earlier—this adds unparalleled depth. Next, add the whole San Marzano tomatoes and their juice, breaking them up with your spoon. Pour in water and stir everything together, creating a robust and luscious sauce ready for the star ingredient.

Step 5: Braise the Short Ribs

Return the short ribs to the pot, nestling them into the sauce. Add the fresh parsley sprigs whole to infuse herbal notes during cooking. Make sure the ribs are fully submerged; add water if needed. Bring the sauce to a strong simmer, then cover and transfer the pot to a preheated 350°F oven. Let it braise gently for 2 to 3 hours until the beef is ultra tender and shreds easily. This slow cooking is where magic happens, transforming flavors and textures into something truly special.

Step 6: Strain and Reduce the Sauce

Once the short ribs are fork-tender, remove them from the pot and set aside. Carefully strain the cooking liquid through a fine mesh sieve into a large saucepan, pressing to extract all the goodness from the veggies and herbs. Discard the solids. Bring the sauce to a simmer over medium-high heat and reduce for at least 30 minutes, allowing it to thicken and intensify. Skim off any excess fat that rises to the surface for a clean, luscious finish.

Step 7: Shred and Finish the Ragu

While your sauce reduces to perfection, shred the short ribs with forks, discarding any excess fat or gristle. Once the sauce has thickened beautifully, return the shredded meat to the pan and stir well to marry the flavors. This Short Rib Ragu is now ready to make your dinner utterly unforgettable.

Step 8: Prepare the Parmesan Mashed Potatoes

Boil the peeled Yukon gold potatoes until tender, then drain and return them to the pot. Add butter and mash until smooth and creamy. Stir in sour cream and grated Parmesan cheese for a luxuriously rich and tangy mash. Season with salt and pepper to balance the flavors. These silky potatoes serve as a perfect canvas for your hearty Short Rib Ragu.

How to Serve Short Rib Ragu

Garnishes

A sprinkle of freshly chopped parsley adds a fresh, vibrant note and a burst of color that elevates the presentation. If you want to add a little extra richness, a dusting of Parmesan on top ties everything together beautifully.

Side Dishes

Short Rib Ragu pairs wonderfully with creamy mashed potatoes, but also try it over pappardelle pasta for a more traditional Italian feel. A simple green salad with a lemon vinaigrette or roasted seasonal vegetables offer balance and brightness to this rich dish.

Creative Ways to Present

Serve your Short Rib Ragu in rustic bowls with a hearty spoonful of the ragu over the Parmesan mashed potatoes. For a stunning centerpiece, try layering the ragu over polenta or creamy risotto. If entertaining, offer mini ramekins with the ragu as an appetizer topped with a Parmesan crisp for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Allow the Short Rib Ragu to cool completely before transferring it to airtight containers. Stored in the refrigerator, it will keep beautifully for up to four days, and the flavors often deepen after resting overnight.

Freezing

This ragu freezes exceptionally well, making it a perfect dish to prepare in advance. Portion into freezer-safe containers and freeze for up to three months. When ready, thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat your Short Rib Ragu slowly over low heat on the stovetop, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of water or broth to loosen it. The mashed potatoes can be reheated in the microwave or on the stovetop with a small dab of butter to bring back their creaminess.

FAQs

Can I use bone-in short ribs instead of boneless?

Absolutely! Bone-in short ribs add extra flavor during braising, but you’ll want to adjust the cooking time slightly and be prepared to remove the bones before shredding the meat.

What wine do you recommend for the ragu?

A dry, full-bodied red wine like Cabernet Sauvignon or Merlot works wonderfully, complementing the richness of the beef and tomato sauce without overpowering it.

Can I make this recipe in a slow cooker?

Yes! After browning the ribs and sautéing the veggies, transfer everything to a slow cooker and cook on low for about 6 to 8 hours until the meat is tender and falls apart easily.

How do I thicken the ragu if it’s too thin?

Simmering it longer allows natural reduction and thickening. Alternatively, whisk a bit of flour or cornstarch with cold water and stir it in gradually, cooking until thickened.

What kind of potatoes work best for the mashed potatoes?

Yukon gold potatoes are ideal because of their buttery flavor and creamy texture when mashed, but russets are also a good choice if that’s what you have on hand.

Final Thoughts

Making this Short Rib Ragu is one of those kitchen adventures that rewards you with layers of flavor and a comforting, satisfying meal perfect for any occasion. The tender beef, rich tomato and wine sauce, and the lush Parmesan mashed potatoes come together to create a dish that feels special yet deeply satisfying. I can’t wait for you to try this recipe and make it a beloved staple in your home as it has become in mine.

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