Name: 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 – Deboned, cut into 2″ (5cm) cubes; 2 tablespoon Light olive oil – or use vegetable or avocado oil; Kosher salt for seasoning; 1 cup White onion – Finely diced; ½ cup Celery – Finely diced; ½ cup Carrot – Finely diced; 4 Garlic cloves – Finely minced; 2 tablespoon Tomato paste; 1 cup Red wine; 1 cup Broth – Beef or chicken; 1 ¾ cup Crushed tomatoes – 14oz can; 2 tablespoon Sherry or red wine vinegar; Herb bundle – Rosemary, thyme, parsley stems; 2 Bay leaves; Kosher salt and fresh cracked pepper to taste; 1 lbs Pasta – Tagliatelle or pappardelle; Chopped parsley for garnish; Grated Parmigiano Reggiano for garnish

Jump to Recipe· 4.8 from 19 reviews

If you’re in the mood for a deeply comforting, rich, and incredibly satisfying meal, let me introduce you to my all-time favorite Short Rib Ragu with Pasta Recipe. This slow-cooked, melt-in-your-mouth ragu is perfect for cozy nights at home or impressing friends with minimal fuss. Trust me—once you make this, you’ll keep coming back for more. The flavors are robust, the texture is perfect, and it pairs beautifully with hearty pasta that soaks up every last drop of sauce.

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Why This Recipe Works

Rich Flavor Development: Slow simmering the short ribs lets all those meaty, savory juices infuse the sauce deeply.
Tender Meat Texture: The long braise breaks down the collagen in the ribs, making the meat fall-apart tender and perfect for shredding.
Balanced Acidity: The touch of red wine and vinegar adds just enough brightness to cut through the richness.
Heart-Hugging Comfort: Combined with wide, ribbon-like pasta, it’s a dish that really feels like a warm hug on a plate.

Short Rib Ragu with Pasta, hearty beef ragu, slow-cooked beef pasta, comforting Italian meat sauce, tender short rib pasta dish - The image shows a close-up of a pan filled with two main layers: the bottom layer is flat, wide pasta noodles in a pale yellow color, and the top layer is shredded meat cooked in a rich brown sauce. The shredded meat is mixed with small, finely chopped green herbs scattered evenly over the dish, adding spots of bright green color. The pan is metallic and round, resting on a dark gray surface with a striped black and white cloth visible at the bottom right. The overall look is hearty and rustic with a mix of smooth noodles and textured meat. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Short Rib Ragu with Pasta Recipe has a purpose, contributing to the deep, layered flavors and luscious texture. I always recommend shopping for good quality short ribs and fresh aromatics—you’ll taste the difference!

Short Rib Ragu with Pasta, hearty beef ragu, slow-cooked beef pasta, comforting Italian meat sauce, tender short rib pasta dish - Flat lay of fresh, raw beef short ribs cut into thick cubes, a few bright orange carrots diced finely, crisp pale green celery diced finely, a small pile of finely diced white onion, four plump garlic cloves whole and unpeeled, a small white ceramic bowl filled with deep red tomato paste, a small white bowl of dark red wine, a small white bowl of rich beef broth, fresh crushed bright red tomatoes in a small white bowl, a fresh herb bundle of rosemary, thyme, and parsley stems tied together, two smooth bay leaves placed neatly, a small white bowl with clear amber sherry vinegar, a nest of fresh uncooked pappardelle pasta with wide flat ribbons, a handful of fresh curly parsley leaves, a small pile of freshly grated pale yellow Parmigiano Reggiano cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef short ribs: The star of the dish, providing rich flavor and tender, succulent meat after slow cooking.
Light olive oil: A neutral oil for searing that won’t overpower the flavors but adds a lovely base for sautéing.
Kosher salt: Crucial for seasoning meat and vegetables to enhance every bite.
White onion: Adds a subtle sweetness and depth when cooked down.
Celery: Offers a fresh, slightly herbal background flavor and crunch that softens during cooking.
Carrot: Provides natural sweetness balancing the acidity of the tomatoes and wine.
Garlic cloves: Adds punchy aroma and classic Italian flavor.
Tomato paste: Concentrated tomato flavor that helps thicken the sauce and enhance umami.
Red wine: Deglazes the pan and contributes a deep, complex acidity.
Broth (beef or chicken): Builds a savory base without adding heaviness.
Crushed tomatoes: Bright and rich, they’re the sauce’s main ingredient providing texture and tang.
Herb bundle (rosemary, thyme, parsley stems): Adds fresh aroma and earthy notes during cooking.
Bay leaves: A subtle, warm herbal note that deepens the sauce flavor.
Sherry or red wine vinegar: Just a splash brightens the whole dish at the end.
Pasta (tagliatelle or pappardelle): Wide, hearty pasta shapes perfect for catching every bit of ragu.
Chopped parsley and Parmigiano Reggiano: Fresh finishing touches that add color, freshness, and umami.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Short Rib Ragu with Pasta Recipe is. Over the years, I’ve played around with different wines and herbs, and honestly, it’s hard to go wrong. Feel free to make it your own and adapt based on what you love or have on hand.

Variation: I once swapped red wine with a dry white wine for a slightly lighter flavor that still worked well—fun to try if red wine isn’t your thing.
Dietary tweak: If you want to lighten it up, serve over creamy polenta instead of pasta, and skip the cheese garnish for a dairy-free option.
Seasonal change: Adding a few roasted mushrooms towards the end gives the sauce an earthy boost, especially great in fall or winter.

Step-by-Step: How I Make Short Rib Ragu with Pasta Recipe

Step 1: Searing the Short Ribs for Maximum Flavor

Start by seasoning your short ribs generously with kosher salt all over. Heat your olive oil in a large Dutch oven or braiser over medium-high heat. When the oil’s shimmering, add the ribs—don’t crowd the pot, or they’ll steam instead of sear. I usually do this in batches. Sear each side until beautifully browned; trust me, this step builds a ton of flavor. When all ribs are seared, remove excess fat if there’s more than 2 tablespoons in the pot, but keep some for richness.

Step 2: Sofrito Magic – Building the Flavor Base

Next, add diced onions, celery, carrots, and minced garlic to the same pot. Sauté for about 3–4 minutes, stirring often, until the onions are soft and translucent. Then stir in the tomato paste with some salt and fresh cracked pepper. Cook for another 2–3 minutes to deepen the tomato flavor—it’s a little trick I learned that makes a big difference.

Step 3: Deglazing with Red Wine and Starting the Slow Simmer

Pour in the red wine to deglaze the pot, scraping up all those tasty browned bits stuck to the bottom. This is where real depth comes in. Then, return the short ribs to the pot, add your broth and crushed tomatoes, and toss in the herb bundle and bay leaves. Bring everything to a gentle simmer. Cover with the lid slightly off to let steam escape and the sauce reduce slowly over 2 to 2.5 hours. Patience here pays off!

Step 4: Shredding the Perfectly Tender Short Ribs

After a good long simmer, check the ribs—they should be fork tender and falling apart. If not, give them another 30 minutes. Once ready, remove the bay leaves and herbs. If you used boneless ribs, shred the meat right there in the pot with forks or tongs. For bone-in, carefully remove bones and shred meat, discarding any cartilage. This shredded meat is what makes your ragu so luscious.

Step 5: Final Flavors and Serving

Now, taste your ragu and adjust seasoning with salt, pepper, and a splash of sherry or red wine vinegar—it brightens the sauce wonderfully. If it’s too runny, simmer uncovered until it thickens to your liking. Cook your favorite hearty pasta—pappardelle or tagliatelle are my go-tos—and toss with the ragu. Garnish generously with chopped parsley and freshly grated Parmigiano Reggiano. Absolute heaven.

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Pro Tips for Making Short Rib Ragu with Pasta Recipe

Don’t Rush the Sear: Taking the time to brown the ribs thoroughly creates those flavor-packed fond bits you’ll deglaze with wine.
Herb Bundle Hack: Tie your herbs in cheesecloth or use a tea infuser for easy removal after cooking.
Keep the Lid Slightly Ajar: This prevents the sauce from becoming watery while still keeping moisture in the pot.
Tasting & Adjusting: Vinegar at the end is my secret to balancing richness—just add a splash and taste before adding more.

How to Serve Short Rib Ragu with Pasta Recipe

Short Rib Ragu with Pasta, hearty beef ragu, slow-cooked beef pasta, comforting Italian meat sauce, tender short rib pasta dish - A large white bowl filled with a generous serving of tagliatelle pasta mixed with shredded dark brown meat pieces. The pasta is light golden yellow with a slight shine, entwined among the tender meat chunks. Fresh green herb leaves are scattered on top, adding a touch of color and freshness. A small metal fork is placed inside the bowl, partly twirling some pasta and meat. In the background, a small bowl holds chunks of light yellow cheese, and everything is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I never skip freshly chopped parsley and a big handful of grated Parmigiano Reggiano on top. Parsley brightens the rich sauce, adding a pop of color and freshness, while that nutty cheese melts in perfectly. Sometimes, I drizzle a little good-quality extra-virgin olive oil to finish it off. It turns a great dish into a restaurant-worthy presentation.

Side Dishes

This dish is rich, so I typically serve it with something light like a crisp arugula salad tossed with lemon vinaigrette or some roasted seasonal vegetables—think roasted Brussels sprouts or garlic green beans. For more indulgent meals, creamy polenta on the side plays beautifully and keeps everything feeling extra comforting.

Creative Ways to Present

When I’ve had guests over, I like to serve the Short Rib Ragu with Pasta Recipe in individual shallow bowls, topped with a sprig of fresh rosemary and a sprinkle of chili flakes for a dash of heat. Another time, I layered it in homemade lasagna for a special ocassion—and it was a huge hit! You can also try it stuffed inside ravioli if you’re feeling adventurous.

Make Ahead and Storage

Storing Leftovers

I’ve found this ragu tastes even better the next day when the flavors have had extra time to meld. Store leftovers in an airtight container in the fridge for up to 3 days. Just be sure to cool it completely before refrigerating to keep it fresh.

Freezing

This Short Rib Ragu with Pasta Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you want a no-fuss meal, just thaw overnight in the fridge and reheat gently. It’s perfect for batch cooking and busy weeknights.

Reheating

Reheat leftovers gently in a saucepan over low to medium heat, stirring occasionally. You can add a splash of broth or water if the sauce has thickened too much. Avoid microwaving at high heat straight away as it can dry out the meat; slow and steady is the way to go.

FAQs

Can I use bone-in short ribs for the Short Rib Ragu with Pasta Recipe?

Absolutely! Bone-in short ribs add extra flavor to the ragu, though they require a bit more care when shredding the meat—just remove the bones carefully before serving. Both bone-in and boneless work well depending on your preference.
What pasta works best with this Short Rib Ragu recipe?

I recommend hearty, wide noodles like pappardelle or tagliatelle because their broad surface area clings beautifully to the thick, chunky sauce. You can also try rigatoni or cavatelli for a fun twist.
Can I make this ragu without red wine?

Yes! If you prefer to skip the wine, you can substitute the same amount of extra broth or a splash of balsamic vinegar for acidity. The wine adds depth but isn’t absolutely necessary.
How long does it take to cook the Short Rib Ragu?

The ragu simmers for about 2 to 2.5 hours until the short ribs are fork tender and shreddable. Sometimes you may need an extra 30 minutes depending on your stove and meat thickness.

Final Thoughts

This Short Rib Ragu with Pasta Recipe is one of those dishes that makes your kitchen smell incredible and fills your home with warmth. It’s a recipe I keep coming back to because of how easy it is to prep and how deeply satisfying it is to eat. Whether you’re cooking for a crowd or just indulging yourself, I really hope you give this one a try—it’s like a cozy, savory hug on a plate. Once you taste it, it’ll become your go-to comfort food too.