Name: Easy Short Rib Beef Ragu Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 4 pounds beef short ribs; 1 cup finely diced yellow onion; 1/2 cup finely diced carrot; 1/2 cup finely diced celery; 6 cloves garlic, minced; 2 tablespoons olive oil; 1 cup dry red wine; 28 ounce can whole peeled San Marzano tomatoes, crushed by hand; 1 cup beef stock; 1/2 cup heavy cream; 2 tablespoons tomato paste; 2 teaspoons Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon fresh thyme leaves; 2 sprigs fresh rosemary; 2 bay leaves; Kosher salt; Fresh cracked pepper; 1/2 cup freshly grated Parmesan cheese; Pappardelle pasta for serving; Grated Parmesan cheese for garnish

Jump to Recipe· 4.2 from 53 reviews

If you are looking for a comforting and deeply flavorful meal that will impress without stress, this Easy Short Rib Beef Ragu Recipe is exactly what you need. Tender, fall-off-the-bone short ribs meld beautifully with a rich tomato and red wine sauce, slowly simmered until every bite bursts with savory goodness. Whether you’re serving it over silky pappardelle or your favorite pasta, this dish turns dinner into an unforgettable occasion, perfect for cozy nights or entertaining loved ones.

Ingredients You’ll Need

A white plate holds seven pieces of raw short ribs showing layers of red meat and white fat. Around the plate are several small white bowls and containers placed on a white marbled surface: one with bright orange chopped carrots, one with small pale green celery cubes, one with white chopped onions, one with grated pale yellow cheese, and one with minced garlic. There are also a couple of small dishes holding dried herbs, bay leaves, and a few sprigs of fresh green herbs. Three containers hold liquids: one dark brown broth in a white pitcher, a black shiny sauce in a glass jar, and two open cans with red tomato sauce and diced tomatoes. The whole setup is neatly arranged and well-lit, capturing fresh, colorful cooking ingredients photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, creating layers of richness, softness, and vibrant color that define the magic of this Easy Short Rib Beef Ragu Recipe. Each item plays an important role—from the aromatic vegetables that form the base to the robust herbs and tender short ribs that deliver soul-satisfying flavor.

4 pounds beef short ribs: Choose meaty ribs for that tender, shreddable texture.
2 tablespoons olive oil: For a perfect sear that locks in flavor.
1 cup finely diced yellow onion: Adds sweetness and depth.
1/2 cup finely diced carrot: Offers subtle earthiness and gentle sweetness.
1/2 cup finely diced celery: Brings brightness and a slight crunch initially.
6 cloves garlic, minced: Essential for that fragrant, savory punch.
2 tablespoons tomato paste: Concentrates tomato flavor and adds richness.
2 teaspoons Italian seasoning: A harmonious blend of herbs that elevate the sauce.
1 teaspoon dried oregano: Adds a classic Mediterranean note.
1 teaspoon fresh thyme leaves: Fresh and aromatic, for natural depth.
1 cup dry red wine: Infuses complexity and helps tenderize the meat.
28 ounce can whole peeled San Marzano tomatoes, crushed by hand: These tomatoes bring vibrant color and the perfect balance of sweetness and acidity.
1 cup beef stock: Adds savory backbone to the sauce.
2 sprigs fresh rosemary: Earthy and piney aroma complements the beef.
2 bay leaves: Subtle herbal notes that enhance the overall flavor.
1/2 cup heavy cream: Adds silkiness and balances the acidity.
1/2 cup freshly grated Parmesan cheese: For finished richness and savory umami.
Kosher salt: Enhances all the flavors.
Fresh cracked pepper: Adds a gentle kick to taste.
Pappardelle pasta for serving: Wide noodles that catch every luscious bit of sauce.
Grated Parmesan cheese for garnish: A final touch for presentation and flavor.

How to Make Easy Short Rib Beef Ragu Recipe

Step 1: Sear the Short Ribs

Start by seasoning the short ribs generously with salt and pepper. Heat olive oil in a large braising pan over medium-high heat until shimmering. Sear the ribs on all sides until they develop a deep golden brown crust, which locks in flavor and texture. This caramelized layer is the flavor foundation of your ragu.

Step 2: Build the Flavor Base

With the ribs set aside, keep the flavorful drippings in the pan and add the diced onion, carrot, and celery. Season with salt and pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, about 7 to 8 minutes. This classic soffritto mixture creates a sweet and savory background for the sauce.

Step 3: Add Aromatics and Tomato Paste

Stir in the minced garlic, tomato paste, Italian seasoning, dried oregano, and fresh thyme leaves alongside a pinch of salt and pepper. Cook while stirring frequently for around 2 minutes to let the tomato paste deepen in flavor and the garlic become fragrant without burning.

Step 4: Deglaze with Red Wine

Pour in the dry red wine and bring it to a simmer, scraping up any browned bits from the pan bottom. Allow the wine to reduce by about half over 4 to 5 minutes, concentrating its rich, fruity notes and tenderizing the meat when it cooks later.

Step 5: Add Tomatoes and Stock

Combine the hand-crushed San Marzano tomatoes and beef stock into the pan, then season with additional salt and pepper to taste. The combination of tomatoes and stock creates a saucy base that’s intensely flavorful and perfectly balanced.

Step 6: Simmer the Short Ribs

Place the seared short ribs back into the sauce, nestling them in along with the rosemary sprigs and bay leaves. Cover the pan and bring to a simmer over medium-high heat, then reduce to low, letting it cook gently for 2.5 to 3 hours. This slow simmer allows the ribs to become meltingly tender and infuse the sauce with their rich flavor.

Step 7: Shred the Meat and Finish the Sauce

Once the ribs are tender and falling off the bone, transfer them to a plate to shred, discarding bones, fat, rosemary, and bay leaves. Return the shredded meat to the sauce, then stir in the heavy cream and freshly grated Parmesan. Simmer uncovered for 20 to 30 minutes to thicken the sauce and develop a velvety texture.

Step 8: Prepare Pasta and Combine

While the sauce thickens, cook your pappardelle pasta according to its package instructions until just al dente. Toss the hot pasta directly with the rich beef ragu, making sure every ribbon is coated in soul-warming sauce.

How to Serve Easy Short Rib Beef Ragu Recipe

A green pot filled with a rich dark red sauce as the base layer, with nine large pieces of browned meat placed evenly on top, each piece showing a textured, juicy surface with a slight crust. Among the meat pieces, two fresh green rosemary sprigs stand vertically, adding a pop of deep green color, while two pale brown bay leaves float on the sauce near the center. The pot handle is visible with a white and gray striped kitchen cloth draped nearby. The pot sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly grated Parmesan cheese crowns this dish with sharp, nutty flavor and a lovely finishing touch. For added freshness and a hint of color, sprinkle chopped fresh parsley or basil right before serving to brighten each bite and make your plate pop visually.

Side Dishes

This ragu pairs wonderfully with simple sides like a crisp green salad tossed with lemon vinaigrette or roasted seasonal vegetables. A basket of crusty Italian bread is always welcome too, perfect for soaking up any extra sauce you don’t want to leave behind.

Creative Ways to Present

For a fun twist, serve the ragu over creamy polenta or buttery mashed potatoes for a comforting variation. You can also layer it in a baked pasta casserole or spoon it over gnocchi for an indulgent treat. Whichever way you present it, this Easy Short Rib Beef Ragu Recipe promises to impress.

Make Ahead and Storage

Storing Leftovers

Leftover ragu tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 4 days. Be sure to keep it chilled properly to maintain freshness.

Freezing

This ragu freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating. It’s a fantastic make-ahead meal solution.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of beef stock or water to loosen the sauce if needed. Avoid boiling as it may toughen the meat or separate the cream for the best texture.

FAQs

Can I use a different cut of beef instead of short ribs?

Absolutely! Chuck roast or brisket can be substituted, though short ribs offer a distinctive richness and tenderness that elevate this ragu beautifully.

What type of pasta works best with this beef ragu?

Wide, flat noodles like pappardelle are ideal because they hold onto the thick sauce superbly, but rigatoni, fettuccine, or even tagliatelle work well too.

Is red wine necessary in the recipe?

Red wine adds depth and complexity, but if you prefer not to use alcohol, you can substitute with extra beef stock combined with a splash of balsamic vinegar or grape juice for some acidity.

Can I make this recipe in a slow cooker?

Yes! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender and shreddable.

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

Simmer uncovered for a bit longer to reduce and thicken the sauce. You can also stir in a small amount of tomato paste or cornstarch slurry if needed for extra body.

Final Thoughts

This Easy Short Rib Beef Ragu Recipe is a labor of love that rewards you with a spectacular meal every time. The comforting richness, tender meat, and multi-dimensional sauce make it worth every minute spent simmering. I hope you give this recipe a try and let it become a beloved staple in your kitchen and heart.