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Easy Short Rib Beef Ragu Recipe

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4.2 from 53 reviews

This Easy Short Rib Beef Ragu is a rich and comforting Italian-inspired dish featuring tender, slow-simmered short ribs in a savory sauce made with red wine, San Marzano tomatoes, and aromatic herbs. The sauce melts beautifully into wide pappardelle pasta, creating a hearty meal perfect for cozy dinners or special occasions.

  • Total Time: 3 hours 50 minutes
  • Yield: 6-8 servings

Ingredients

Meat

  • 4 pounds beef short ribs

Vegetables and Aromatics

  • 1 cup finely diced yellow onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 6 cloves garlic, minced

Liquids and Sauces

  • 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

Herbs and Seasonings

  • 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

Cheese and Pasta

  • 1/2 cup freshly grated Parmesan cheese
  • Pappardelle pasta for serving
  • Grated Parmesan cheese for garnish

Instructions

  1. Prepare the Short Ribs: 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 the short ribs on all sides until a dark golden brown crust forms. Remove and set aside.
  2. Sauté Vegetables: Add the diced onion, carrot, and celery to the pan with the drippings left from the short ribs. Season with salt and pepper and cook, stirring occasionally, for 7-8 minutes until softened.
  3. Add Aromatics and Tomato Paste: Stir in the minced garlic, tomato paste, Italian seasoning, dried oregano, fresh thyme, salt, and pepper. Cook while stirring frequently for 2 minutes to develop flavors.
  4. Deglaze with Red Wine: Pour in the dry red wine and bring the mixture to a simmer. Reduce heat and let it gently simmer for 4-5 minutes, allowing the wine to reduce by about half.
  5. Add Tomatoes and Stock: Stir in the crushed San Marzano tomatoes and beef stock. Season again with salt and pepper as needed.
  6. Simmer Short Ribs: Nestle the seared short ribs along with their juices into the sauce. Add fresh rosemary sprigs and bay leaves. Cover and bring to a simmer over medium-high heat, then reduce heat and gently simmer, covered, for 2.5 to 3 hours, or until the short ribs are tender and can be shredded easily with two forks.
  7. Shred Meat: Transfer short ribs to a large plate or platter. Discard bones, gristle, and fat, then shred the meat. Remove and discard rosemary and bay leaves from the sauce. Return shredded meat to the sauce.
  8. Finish the Sauce: Stir in the heavy cream and freshly grated Parmesan cheese until the cheese melts into the sauce. Simmer gently, uncovered, for 20-30 minutes to thicken. Taste and adjust seasoning with salt and pepper.
  9. Cook Pasta and Serve: While the sauce is simmering, cook pappardelle pasta according to package instructions until just al dente. Toss pasta with the ragu sauce and garnish with additional grated Parmesan cheese. Serve hot and enjoy!

Notes

  • Use San Marzano tomatoes for the best authentic flavor in the sauce.
  • Be sure to brown the short ribs well to deepen the flavor of the ragu.
  • Simmering the sauce low and slow allows the meat to become tender and the flavors to meld perfectly.
  • For an even richer sauce, add a splash more cream or butter at the end if desired.
  • This ragu pairs beautifully with pappardelle, but can also be served over polenta or creamy mashed potatoes.
  • Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/easy-short-rib-beef-ragu-recipe/