Short Rib Ragu - Tastes Better From Scratch (2024)

4.94 from 112 votes

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• ▢ 2.5 lbs bone-in beef short ribs*
• ▢ Salt and pepper
• ▢ 2 Tablespoons olive oil
• ▢ 1 small onion , finely diced
• ▢ 1 large carrots , finely diced
• ▢ 1 celery rib , finely diced
• ▢ 4 cloves garlic , minced
• ▢ 1/2 cup dry red wine (chianti, cabernet sauvignon, merlot)
• ▢ 1 3/4 cups low-sodium beef broth
• ▢ 2 teaspoons beef bouillon paste
• ▢ 28 oz can peeled whole tomatoes , (San Marzano recommended)
• ▢ 2 Tablespoons tomato paste
• ▢ 1 parmesan cheese rind , (optional)
• ▢ ½ teaspoon kosher salt , or more, to taste
• ▢ ½ teaspoon Black Pepper
• ▢ 3 sprigs fresh thyme
• ▢ 1/2 teaspoon dried oregano leaves
• ▢ 1/2 teaspoon dried basil leaves
• ▢ 2 bay leaves
• ▢ Pinch crushed red pepper flakes , optional
• ▢ 1 lb pappardelle or tagliatelle pasta*

• Sear Beef: Season short ribs all over with salt and pepper. Heat the oil in a Dutch oven over medium high heat. Sear the short ribs, rotating every minute or so, until browned and seared on all sides. Remove from pot and set aside.

• Sauté Soffrito: Reduce heat to medium. Add onion, carrots, celery and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes, scraping up browned bits from the bottom of the pan.

• Add beef broth, boullion, tomatoes (crush them with your hands or a potato masher), tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves and crushed red pepper. Nestle short ribs on top and top with fresh thyme sprigs.

• Simmer: Bring to a boil, reduce heat, cover pot and simmer for 2 hours.

• Shred Meat: Remove bay leaves, thyme sticks and cheese rind. Remove short ribs and shred meat (discard bones).

• Simmer Again: Return meat to the pot and continue to simmer for 30 minutes, to reduce some of the sauce. (If you like the sauce to be a thicker gravy consistency, scoop some into a cup and mix with ½ teaspoon cornstarch, then return to pot).

• Cook pasta according to package instructions in salted water. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine and cook for 5 more minutes.

• Serve: Spoon ragu and noodles into shallow bowls and garnish with fresh shredded parmesan cheese, for serving. (Or, if you’re feeling fancy top each bowl with a pinch of fresh burrata, sprinkle of flake sea salt and fresh chopped basil.)

Short Ribs: Could also use boneless short ribs or beef chuck roast. For more traditional ragu, use 1 lb ground beef and 1 lb ground pork.

Noodles: This could also be served over small ribbed pasta like fusilli or cavatappi, cooked polenta, zoodles or spaghetti squash.

Storage Instructions: Keep leftovers in an airtight container in the fridge for 3-4 days.

Freezing Instructions: Place leftover sauce, without the pasta, in a freezer safe container for up to 3 months. Thaw completely, then rewarm in a pot and add hot pasta.

Slow Cooker: Sear meat and sauté veggies as instructed. Add beef broth, tomatoes, tomato paste, cheese rind, salt, thyme, oregano, basil, and bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. Remove meat (discard bones and bay leaf) and shred meat. Return to pot. Cook pasta according to package instructions. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine. Add a splash of the hot pasta water and cook for 5 more minutes.

Instant Pot: Using the sauté setting, brown the short ribs on all sides. Add beef broth, tomatoes, tomato paste, cheese rind, salt, thyme, oregano, basil, and bay leaves. Close lid and set on manual for 35 minutes. Allow at least a 15 minute natural pressure release. Remove the meat (discard bones and bay leaf) and shred then return to pot. Cook pasta according to package instructions until almost al dente, then use tongs to transfer noodles to the ragu sauce. Toss to combine then simmer for a couple more minutes on sauté setting. Serve.