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

Absolutely! Bone-in ribs add extra richness to the ragu. Just remember to remove the bones and any cartilage before shredding the meat and serving.

What pasta works best with this ragu?

I recommend thicker, broader noodles like pappardelle or tagliatelle because they hold the chunky sauce beautifully. Shapes with ridges or folds like rigatoni or cavatelli are also wonderful choices.

Can I make this ragu ahead of time?

Definitely! The flavors actually improve after sitting overnight in the fridge. You can also freeze it in portions for quick meals later—just thaw and reheat gently.

What if I don’t have red wine on hand?

You can substitute with more broth and a splash of balsamic vinegar or grape juice to add acidity and depth. Though red wine adds great flavor, the sauce will still be tasty without it.

Tender Short Rib Ragu with Pasta | Cozy & Flavorful Dinner

Name: Tender Short Rib Ragu with Pasta Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 lbs Beef short ribs - De-boned, cut into 2" cubes; 1 cup White onion - Finely diced; ½ cup Celery - Finely diced; ½ cup Carrot - Finely diced; 4 Garlic cloves - Finely minced; 2 tbsp Light olive oil; 1 cup Red wine; 1 cup Broth - Beef or chicken; 1 ¾ cup Crushed tomatoes - 14 oz can; 2 tbsp Sherry or red wine vinegar; Kosher salt; Fresh cracked pepper; 2 tbsp Tomato paste; Herb Bundle - Rosemary, thyme, parsley stems; 2 Bay leaves; 1 lbs Pasta - Tagliatelle or pappardelle; Chopped parsley for garnish; Grated Parmigiano Reggiano for garnish

Description

A rich and hearty Short Rib Ragu slow-simmered to tender perfection. This robust Italian-style sauce features braised beef short ribs cooked with aromatic vegetables, red wine, herbs, and crushed tomatoes. Perfect served over thick pasta like pappardelle or tagliatelle, garnished with fresh parsley and Parmigiano Reggiano.

Ingredients

Scale

Meat

2 lbs Beef short ribs - De-boned, cut into 2" cubes

Vegetables and Aromatics

1 cup White onion - Finely diced
½ cup Celery - Finely diced
½ cup Carrot - Finely diced
4 Garlic cloves - Finely minced

Liquids and Canned Goods

2 tbsp Light olive oil
1 cup Red wine
1 cup Broth - Beef or chicken
1 ¾ cup Crushed tomatoes - 14 oz can
2 tbsp Sherry or red wine vinegar

Seasonings and Herbs

Kosher salt
Fresh cracked pepper
2 tbsp Tomato paste
Herb Bundle - Rosemary, thyme, parsley stems
2 Bay leaves

Pasta and Garnishes

1 lbs Pasta - Tagliatelle or pappardelle
Chopped parsley for garnish
Grated Parmigiano Reggiano for garnish

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Instructions

Season Short Ribs: Generously season the beef short ribs with kosher salt on all sides to enhance flavor before cooking.
Sear the Ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides without crowding the pot, doing this in batches if necessary. Transfer the seared ribs to a plate. Remove excess grease from the pot, leaving no more than 2 tablespoons.
Sauté Aromatics: In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté on medium-high heat for 3-4 minutes until the onions soften and the vegetables become fragrant.
Add Tomato Paste and Seasonings: Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for another 2-3 minutes to deepen the flavors.
Deglaze the Pot: Pour in the red wine and scrape the browned bits off the bottom of the pot with a wooden spoon to enrich the sauce.
Combine Ingredients: Return the seared short ribs to the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves.
Simmer the Ragu: Bring to a low simmer. Cover the pot with the lid slightly ajar to allow steam to escape, and cook for 2 to 2 ½ hours. Check periodically to ensure the sauce is not drying out, adding broth or water as needed and adjusting heat as necessary.
Check Tenderness: The ribs are ready when fork tender and easily fall apart. If not tender by 2 ½ hours, continue simmering for an additional 30 minutes.
Remove Herbs and Shred Meat: Discard the bay leaves and herb bundle. Shred the meat directly in the pot using tongs or forks. If using bone-in ribs, remove the bones before shredding and optionally discard any cartilage.
Season and Adjust Consistency: Taste and adjust salt and pepper. Stir in the sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for 15-30 minutes to thicken.
Cook Pasta and Serve: Prepare pasta according to package instructions. Serve the ragu over pasta and garnish with chopped parsley and grated Parmigiano Reggiano.

Notes

Deboned short ribs cut into cubes are preferred for convenience, but bone-in ribs add more flavor.
Stewing beef cubes can be used as a budget-friendly alternative to short ribs.
This ragu pairs well not only with pasta but also polenta, ravioli stuffing, lasagna layering, roasted vegetables, or even as a topping for hummus.
Choose thicker, hearty pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli for best results.
Refer to the blog post for step-by-step photos to assist with preparation.

Nutrition

Serving Size: 1 cup ragu with pasta
Calories: 550 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 110 mg