Braised Short Rib Ragu Recipe with Pappardelle Pasta
My hearty Braised Short Rib Ragu is the ultimate comfort food. With bold flavors from the slow-coked short rib ragu sauce, your favorite pasta (or, polenta!), and a topping of fresh parmesan cheese, nothing can beat it! I love to serve this ragu with pappardelle pasta or over creamy polenta. But the real star is the browned short ribs that are fall-apart tender. This ragu is delicious as leftovers and is even special enough for Christmas Dinner! Follow along the recipe card for more expert tips!
Short rib ragu draws inspiration from the heart of Italian cooking, especially the tradition of slow-cooked sauces from regions like Tuscany and Emilia-Romagna. For centuries, Italians have been simmering all kinds of meats—think beef, pork, or game—with tomatoes, wine, and herbs to create rich, hearty ragus that are all about comfort and flavor.
Using short ribs in a ragu is a bit of a modern twist. It takes that classic Italian love of deep, soulful sauces and pairs it with a cut of meat that’s incredibly tender and full of flavor. While you won’t find short rib ragu as a traditional dish in Italy, it perfectly captures the Italian way of cooking: simple, high-quality ingredients and a slow simmer that brings everything together beautifully.
I hope you love this short rib ragu recipe as much as my family does! If you are looking for more flavorful pasta dishes, check out my tagliatelle al ragu, rigatoni carbonara, and gnocchi alla sorrentina.
Why You’ll Love This Recipe
- It’s perfect for making ahead! This braised short rib ragu tastes even better the next day, as the flavors intensify! Head to my storage and reheating instructions for more info!
- Set it, and forget it! You make everything in one large dutch oven (or heavy-bottomed pan). The prep is quick and then the cook is low and slow. Perfect for a busy fall Sunday!
Ingredients
- Beef Short Ribs – Short ribs bring incredible flavor and a melt-in-your-mouth texture that makes the ragù rich and satisfying. Look for bone-in and well-marbled cuts to maximize tenderness and depth of flavor. Whole Foods often has sales on short ribs and I find theirs to be amazing!
- Salt and Freshly Ground Black Pepper – These simple seasonings enhance every layer of the dish, starting with the short ribs. Freshly ground pepper adds a subtle, spicy kick that elevates the sauce.
- Olive Oil – Olive oil is the foundation for browning the meat and sautéing the aromatics, adding a touch of richness. Use a good-quality extra virgin olive oil to enhance the overall flavor profile.
- Onion, Carrots, and Celery – This classic trio (soffrito) forms the aromatic base, bringing sweetness and depth to the ragù. Finely dice them to ensure they melt into the sauce as it cooks.
- Garlic – Fresh garlic adds an aromatic, savory punch that deepens the flavor of the ragù. Sauté it briefly to release its fragrance without burning it.
- Tomato Paste – Tomato paste brings concentrated tomato flavor and helps thicken the sauce. Letting it caramelize slightly boosts the overall depth and umami.
- Red Wine – A cup of red wine like Chianti adds acidity and complexity, perfectly balancing the meat and tomatoes. Choose a wine you enjoy drinking, as its flavor will shine through in the dish.
- Low Sodium Beef Broth – Beef broth enhances the savory, meaty notes of the ragù while keeping the sauce rich and velvety. Make sure it’s low-sodium to control the seasoning as it simmers.
- Crushed Tomatoes – Crushed tomatoes form the base of the sauce, adding a balance of acidity and sweetness. San Marzano tomatoes are a great choice for their rich, smooth flavor.
- Fresh Rosemary and Thyme – These fresh herbs add earthy, aromatic notes that perfectly complement the hearty short ribs. Use fresh sprigs for the best flavor, chopping them finely to release their oils.
- Bay Leaves – Bay leaf iinfuses the sauce with a subtle, herbaceous depth that ties all the flavors together. Remove them before serving to avoid any bitter bites.
- Fresh Basil Leaves – Stirring in fresh basil at the end brightens the dish with a hint of peppery freshness. Tear, don’t chop, to release the essential oils gently.
- Parmesan Cheese – Freshly grated Parmesan adds a nutty, salty finish that brings all the flavors together. Grate it yourself for the best texture and taste.
- Pasta (Pappardelle or Tagliatelle) – Wide noodles like pappardelle or tagliatelle are perfect for soaking up this rich, meaty sauce. Cook them al dente to stand up to the hearty ragù. You can also serve this ragu over creamy polenta or mashed potatoes, or even a nice saffron risotto!
Substitutions and Additions
- Short Ribs Substitute – Beef Chuck Roast – If you can’t find short ribs, beef chuck roast is a great alternative. It has a similar marbling and tenderness when slow-cooked, so it will still deliver that rich, fall-apart texture.
- Red Wine Substitute – Balsamic Vinegar and Beef Broth – If you prefer to skip the wine, use a splash of balsamic vinegar mixed with beef broth. This combination provides a similar acidity and depth, though slightly sweeter, that balances the sauce beautifully.
- Parmesan Rind – Tossing in a Parmesan rind while the sauce simmers adds a deep, nutty umami flavor that enhances the overall richness. Just remove it before serving for an extra layer of savory goodness without any effort. I always keep real Parmigiano Reggiano rinds in my freezer – they are a total game changer!
- Heavy Cream – For an extra luxurious touch, swirl in a splash of heavy cream at the end of cooking. This addition makes the ragù velvety smooth and slightly mellow, balancing the acidity of the tomatoes with a rich, creamy finish.
Step by Step Instructions
Step 1: Brown the Short Ribs
Season the 2 lbs of short ribs generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the short ribs and brown them on all sides, about 8-10 minutes. Remove the short ribs and set them aside.
Step 2: Cook the Aromatics
In the same pot, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 5-7 minutes.
Add 4 minced garlic cloves and cook for an additional 1-2 minutes, until fragrant.
Step 3: Add the Tomato Paste:
Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, letting it caramelize slightly to develop the flavors.
Step 4: Deglaze and Build the Sauce
Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 5 minutes.
Add 2 cups of beef broth.
Then, add 1 can (28 oz) of crushed tomatoes, 1 teaspoon of chopped fresh rosemary, 1 teaspoon of fresh thyme leaves.
Add 2 bay leaves. Stir to combine.
Step 5: Simmer the Ragù
Return the short ribs to the pot, submerging them in the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 3-4 hours, checking occasionally. Oftentimes, I will slide the pot slightly off the burner to make sure it is not too hot. If the sauce reduces too much, add a bit more beef broth or water.
Step 6: Shred the Meat
After 3-4 hours, the short ribs should be tender and falling apart. Remove them from the pot cooking liquid and shred the meat using two forks, discarding the bones and any excess fat. Return the shredded meat to the pot with the braising liquid and stir to combine.
Step 7: Serve
Cook 1 to 1.5 pounds of pasta (pappardelle or tagliatelle) according to the package instructions. Toss the pasta with the ragù, coating it well with the sauce. Serve the ragù topped with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley.
Tips and Notes
- Get a Great Sear on the Short Ribs – Don’t rush the browning process—it’s where a lot of the flavor comes from! Make sure your pan is hot, and don’t overcrowd it; brown the short ribs in batches if needed. This caramelization creates those deep, rich flavors that make the ragù shine.
- Deglaze Like a Pro – After browning the meat and cooking the aromatics, the brown bits stuck to the bottom of the pot are pure gold. Pour in the red wine and scrape those bits up—they’re packed with flavor that’ll infuse the entire sauce.
- Low and Slow Wins the Race – Resist the urge to crank up the heat! The magic of this dish happens during the long, slow simmer. Keeping it on low allows the short ribs to break down perfectly, making the meat incredibly tender and the sauce rich and luxurious!
Skimming the Fat Off the Top
Use a Spoon or Ladle to Skim Fat While Simmering: As the braised short rib ragù simmers, you’ll notice a layer of fat rising to the surface—this is completely normal! Use a large spoon or ladle to gently skim the fat off the top and discard it as you cook. Another quick trick is to carefully drag an ice cube wrapped in a paper towel over the surface; the fat will cling to the cold surface, making it easy to collect and remove without waiting for the sauce to cool.
Chill the Sauce to Skim the Fat Easily: After simmering, the sauce will have a layer of fat on top from the short ribs—don’t stress, this is normal and easy to handle! If you have time, let the sauce cool slightly, then pop it in the fridge for a couple of hours (or even overnight). The fat will solidify on the surface, making it super easy to skim off with a spoon before reheating.
Serving Suggestions
- With Veggies – Simple vegetables like roasted green beans, mashed cauliflower, or sauteed kale or spinach would be delicious with this braised short rib ragu!
- Salad – A simple side salad with arugula, pecorino romano, and some tomatoes would be the perfect dish to pair with this Italian meat-based sauce. You’ll want to keep any side dishes light to balance out with the seasoned short ribs.
- Easy Appetizers – Keep any appetizers classic and fresh here. I’d suggest some simple burrata bruschetta or even topping some garlic crostini with tomato and onion salad.
- Cookies – I love a decadent pasta like this ragu, paired with a classic comforting dessert: cookies! My old fashioned chocolate chip cookies are an absolute must!
Storage and Reheating Instructions
Storage
- Refrigerator – Allow the ragù to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days.
- Freezer – For longer storage, freeze the ragù in a freezer-safe container or zip-top bag (lay it flat for easy stacking). It will keep well for up to 3 months. Label with the date so you remember when you made it!
Reheating
- Stovetop – Reheat the ragù in a saucepan over medium-low heat, stirring occasionally until warmed through. If it’s too thick, add a splash of beef broth or water to loosen it up.
- Microwave – Transfer a portion to a microwave-safe dish, cover loosely, and heat on high in 1-2 minute intervals, stirring in between, until hot.
- From Frozen – Thaw overnight in the refrigerator, then reheat as above. If you’re in a hurry, you can reheat directly from frozen in a saucepan on low heat—just add a little extra liquid to help it thaw evenly.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Braised Short Rib Ragu Recipe with Pappardelle Pasta
Equipment
- Large, heavy-bottomed pot or Dutch oven
- wooden spoon
- Knife and Cutting Board
- Measuring Cups and Spoons
- tongs
- Ladle or spoon for skimming
Ingredients
- 2 lbs bone-in beef short ribs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup red wine like Chianti or Barolo
- 2 cups beef broth
- 1 can 28 oz crushed tomatoes
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- A handful of fresh basil leaves roughly torn
- Fresh parsley chopped, for garnish
- Freshly grated Parmesan cheese for serving
- 1 to 1.5 pounds pasta pappardelle or tagliatelle
Instructions
Brown the Short Ribs:
- Season 2 lbs of bone-in beef short ribs generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the short ribs and brown them on all sides, about 8-10 minutes. Remove the short ribs and set them aside.
Make the Base of the Sauce:
- In the same pot, add 1 diced large onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 5-7 minutes. Add 4 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
- Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly to enhance the flavors.
- Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 5 minutes. Add 2 cups of beef broth, 1 can (28 oz) of crushed tomatoes, 1 teaspoon of finely chopped fresh rosemary, 1 teaspoon of fresh thyme leaves, and 2 bay leaves. Stir everything together to combine.
Simmer the Ragù:
- Return the browned short ribs to the pot, ensuring they are submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 3-4 hours, checking occasionally. If the sauce reduces too much, add a bit more beef broth or water to keep it at the desired consistency.
Shred the Meat:
- After 3-4 hours, the short ribs should be tender and falling apart. Remove them from the pot and shred the meat using two forks, discarding the bones and any excess fat. Return the shredded meat to the pot and stir to combine with the sauce.
Finish the Sauce and Add Pasta:
- Stir in a handful of roughly torn fresh basil leaves just before serving to brighten the flavors.
- Cook 1 to 1.5 pounds of pappardelle or tagliatelle pasta according to the package instructions until al dente. Drain the pasta and toss it with the ragù, making sure the noodles are well coated with the sauce.
Serve:
- Serve the ragù topped with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for garnish.
This is the most flavorful meat sauce I’ve ever had. It was easy to make and was even better for leftovers.
This sauce is fantastic. I was intimidated by the short ribs but this was surprisingly easy! Loved the tips about trimming the excess fat!