Name: Easy Short Rib Beef Ragu Recipe
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 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 teaspoons Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon fresh thyme leaves; 2 sprigs fresh rosemary; 2 bay leaves; 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; 1/2 cup freshly grated Parmesan cheese; Grated Parmesan cheese for garnish; Pappardelle pasta for serving; Kosher salt; Fresh cracked pepper

Jump to Recipe· 4.2 from 27 reviews

If you’re craving a soul-warming, rich, and utterly satisfying pasta dish, this Easy Short Rib Beef Ragu Recipe is exactly what you need in your life. Tender, fall-off-the-bone beef short ribs meld with a luscious tomato-based sauce, fragrant herbs, and a touch of creaminess that wraps every bite in comforting decadence. It’s hearty yet refined, perfect for impressing guests or indulging in a cozy night at home. Once you try this ragu, it’s going to become one of your absolute favorite go-to meals.

Ingredients You’ll Need

The image shows raw beef ribs stacked in two layers on a white plate on the right side; the ribs are red with white fat lines. Surrounding the plate are bowls and containers of ingredients on a white marbled surface: on the top left is an open can of whole peeled tomatoes with bright red sauce, next to a small white bowl filled with chopped green celery. Beside it is a white bowl with finely chopped white onions, a small pink bowl filled with minced garlic, and a clear glass cup containing dark brown liquid. Below the celery bowl is a small plate with dried green herbs and two bay leaves, next to fresh green rosemary and thyme sprigs. Below that are diced orange carrots in a white bowl, a small bowl of bright red tomato paste, and a white pitcher filled with dark brown beef broth. Lastly, a white bowl with finely shredded white cheese is placed near the bottom center. All items are evenly spread with clear textures and bright colors. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but pack a powerful punch in flavor and texture. From the meaty short ribs to vibrant veggies and aromatic herbs, each component plays a crucial role in building this unforgettable ragu.

4 pounds beef short ribs: The star of the dish, providing rich, tender meat that melts in your mouth.
2 tablespoons olive oil: Helps sear the ribs and adds a subtle fruity note.
1 cup finely diced yellow onion: Builds a sweet, savory base for the sauce.
1/2 cup finely diced carrot: Adds natural sweetness and depth.
1/2 cup finely diced celery: Lends subtle earthiness and balance.
6 cloves garlic, minced: Infuses the sauce with aromatic warmth.
2 tablespoons tomato paste: Concentrates and enhances the tomato flavor.
2 teaspoons Italian seasoning: A fragrant blend that layers Mediterranean herbs.
1 teaspoon dried oregano: Adds a fragrant herbal note.
1 teaspoon fresh thyme leaves: Offers gentle floral and woodsy tones.
1 cup dry red wine: Deepens the sauce’s flavor with rich complexity.
28 ounce can whole peeled San Marzano tomatoes, crushed by hand: Brings authentic, vibrant tomato goodness.
1 cup beef stock: Enhances the meaty depth and keeps the sauce luscious.
2 sprigs fresh rosemary: Infuses the sauce with a piney, fragrant aroma.
2 bay leaves: Adds subtle earthy complexity.
1/2 cup heavy cream: Creates a luxuriously smooth finish.
1/2 cup freshly grated Parmesan cheese: Melts into the sauce with salty umami richness.
Kosher salt: Essential for seasoning and enhancing flavors.
Fresh cracked pepper: Adds a gentle heat and spice.
Pappardelle pasta for serving: Broad noodles that perfectly catch every bit of ragu.
Grated Parmesan cheese for garnish: A final touch of savory goodness.

How to Make Easy Short Rib Beef Ragu Recipe

Step 1: Sear the Short Ribs

Begin by heating olive oil in a large braising pan over medium-high heat. Season your short ribs generously with salt and pepper, then sear them on all sides until they develop a deeply golden brown crust. This step is critical because it locks in flavor and creates the savory foundation that the whole ragu will build upon.

Step 2: Cook the Vegetables

Using the flavorful drippings left in the pan, add diced onion, carrot, and celery along with some salt and pepper. Sauté these until soft and slightly caramelized, about 7 to 8 minutes. This trio, often called a mirepoix, contributes wonderful sweetness and depth to the sauce.

Step 3: Layer in Aromatics and Tomato Paste

Stir in the garlic, tomato paste, Italian seasoning, dried oregano, fresh thyme, salt, and pepper. Cook everything together for about 2 minutes, stirring frequently. The tomato paste cooks down and intensifies, while the herbs release their enchanting fragrance.

Step 4: Deglaze with Red Wine

Pour in the dry red wine and bring it to a gentle simmer. Allow the wine to reduce by about half over 4 to 5 minutes. This step adds complexity and a subtle fruity acidity that balances the richness of the beef beautifully.

Step 5: Add Tomatoes and Stock, Then Simmer

Mix in the crushed San Marzano tomatoes and beef stock, seasoning again with salt and pepper. Nestle the seared short ribs along with their juices, rosemary sprigs, and bay leaves into the sauce. Bring everything to a simmer, cover, and let it gently cook on low heat for 2 and a half to 3 hours. The goal is tender meat that falls off the bone effortlessly.

Step 6: Shred Meat and Finish the Sauce

Once the ribs are meltingly tender, transfer the meat off the bone, discarding bones, gristle, and fat. Return the shredded beef to the sauce, and stir in heavy cream and freshly grated Parmesan cheese. Let the sauce simmer uncovered for 20 to 30 minutes to thicken and meld all the flavors. Taste and adjust seasoning with salt and pepper.

Step 7: Cook Pasta and Toss

While the sauce thickens, cook your pappardelle pasta according to package instructions until just al dente. Drain and immediately toss with the luscious ragu. Top with additional grated Parmesan cheese for that irresistible final touch.

How to Serve Easy Short Rib Beef Ragu Recipe

A white pot with light green handles contains eight browned meat pieces partly submerged in a rich, dark red sauce with visible herbs and tomato chunks. Two fresh green rosemary sprigs and two tan bay leaves float on top. The pot rests on a white marbled surface with a striped cloth nearby. The sauce looks thick and savory, and the meat varies in size and shape, displaying a textured, seared exterior. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly grated Parmesan cheese is a classic and essential garnish here. For a bit of color and brightness, a handful of chopped fresh parsley or a drizzle of high-quality extra virgin olive oil works beautifully. These small touches brighten the rich, savory ragu.

Side Dishes

This ragu pairs wonderfully with a simple green salad dressed in lemon vinaigrette to cut through the richness. Crusty Italian bread is also fantastic for soaking up the extra sauce, turning every last bite into a delicious experience.

Creative Ways to Present

Try serving this Easy Short Rib Beef Ragu Recipe over creamy polenta, or even spoon it atop roasted vegetables for a low-carb twist. You can also use the ragu as a hearty filling for lasagna or stuffed peppers—endless delicious possibilities!

Make Ahead and Storage

Storing Leftovers

Leftover ragu keeps amazingly well in the fridge for up to 4 days. Make sure to store it in an airtight container to preserve all that rich flavor and moist texture. The flavors actually deepen, making leftovers even more delicious.

Freezing

This ragu freezes beautifully, making it perfect for meal prep. Portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of beef stock or pasta water to loosen it back up. Avoid microwaving without stirring as the sauce might heat unevenly.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While short ribs are ideal for their tenderness and flavor, you could use beef chuck roast or brisket. Just be sure to slow cook until the meat is fall-apart tender.

Do I have to use red wine in this ragu?

Red wine adds wonderful depth, but if you prefer to omit it, you can replace it with additional beef stock or a splash of balsamic vinegar for acidity.

What pasta works best with Easy Short Rib Beef Ragu Recipe?

Pappardelle is fantastic because its wide ribbons hold the chunky sauce well, but rigatoni, tagliatelle, or even fettuccine are great alternatives.

Can I make this recipe in a slow cooker?

Yes! After searing the meat and sautéing the veggies on the stovetop, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the ribs are tender. Finish the sauce with cream and Parmesan on the stove before serving.

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

Simmer the ragu uncovered to reduce excess liquid, or stir in a small amount of tomato paste. Adding the cream and Parmesan towards the end also helps thicken and enrich the sauce.

Final Thoughts

This Easy Short Rib Beef Ragu Recipe is a true labor of love that rewards you with rich, comforting flavors and tender, juicy meat that’s perfect for any occasion. Whether you’re cooking for family, friends, or simply to treat yourself, this dish brings warmth and joy to the table. I can’t wait for you to try it and discover why it’s become one of my favorite, most treasured recipes.