Melt-In-Your-Mouth Short Rib Ragu Recipe

I simmered a pot of short rib ragu on the stove, the kitchen became a little world of its own steam curling around the windows, the sound of bubbling sauce filling the air, and a perfume of garlic, herbs, and wine wrapping around everything. It teaches patience, rewarding every slow hour with flavors that deepen and melt together.

Cooking it felt less like following a recipe and more like building a memory. I browned each cube of beef until it wore a caramelized crust, softened vegetables until they turned sweet, and watched as wine hissed against the pan, pulling up every browned bit. By the time the ribs surrendered and fell apart with just the pull of a fork, I knew it was something special.

When tossed with ribbons of pasta and finished with a snowfall of Parmigiano Reggiano, it becomes the kind of dish that makes people linger at the table, talking long after the plates are empty.

Short Description

Rich, tender short ribs slowly simmered with wine, tomatoes, and herbs until they fall apart into a luxurious sauce, then served over wide ribbons of pasta.

Key Ingredients

• 2 lbs beef short ribs, de-boned, cut into 2″ (5 cm) cubes
• 2 tbsp light olive oil (or vegetable/avocado oil)
• Kosher salt & fresh cracked black pepper
• 1 cup white onion, finely diced
• ½ cup celery, finely diced
• ½ cup carrot, finely diced
• 4 garlic cloves, finely minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup beef or chicken broth
• 1 ¾ cup crushed tomatoes (14 oz can)
• Herb bundle: rosemary, thyme, parsley stems
• 2 bay leaves
• 2 tbsp sherry vinegar or red wine vinegar
• 1 lb tagliatelle or pappardelle pasta
• Fresh parsley and grated Parmigiano Reggiano for garnish

Tools Needed

• Large Dutch oven or heavy braiser
• Wooden spoon
• Tongs
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Short Ribs
Season the short rib cubes generously with kosher salt on all sides.

Step 2: Sear the Meat
Heat 2 tbsp of olive oil in a Dutch oven over medium-high heat. Add short ribs in batches, searing until all sides are deeply browned, about 3–4 minutes per side. Avoid crowding the pan. Transfer to a plate. If excess grease collects, leave only about 2 tbsp in the pot.

Step 3: Build the Flavor Base
To the same pot, add onion, celery, carrot, and garlic. Sauté on medium-high heat for 3–4 minutes until softened and fragrant. Stir in tomato paste with 1 tsp kosher salt and ½ tsp black pepper, cooking for another 2–3 minutes until it darkens slightly.

Step 4: Deglaze the Pot
Pour in red wine, scraping up all browned bits from the bottom of the pot. Let it simmer for 2 minutes to burn off the alcohol.

Step 5: Simmer the Ragu
Return the seared short ribs to the pot. Add broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a low simmer, cover with the lid slightly ajar, and cook gently for 2–2 ½ hours. Check occasionally if the sauce looks too dry, add a splash of broth or water.

Step 6: Shred the Meat
Once the ribs are fork-tender and falling apart, remove the herb bundle and bay leaves. Shred the meat directly in the pot with tongs or two forks. Discard any cartilage or fat you don’t want in the sauce.

Step 7: Finish the Sauce
Taste and adjust seasoning. Stir in vinegar to brighten the flavors. If the sauce feels too loose, simmer uncovered for another 15–30 minutes until thickened.

Step 8: Cook the Pasta and Serve
Boil pasta according to package instructions until al dente. Toss with the ragu, then garnish with chopped parsley and plenty of grated Parmigiano Reggiano. Serve hot.

Why You’ll Love This Recipe

Deep, rich flavors without complicated steps

Perfect for cozy dinners or weekend gatherings

The sauce clings beautifully to wide pasta

Freezer-friendly for make-ahead meals

A hearty, nourishing dish that feels restaurant-worthy

Mistakes to Avoid & Solutions

Mistake 1: Crowding the pan while searing

Solution: Work in batches. Overcrowding causes steaming instead of browning.

Mistake 2: Skipping the tomato paste step

Solution: Cook it until it darkens it builds depth of flavor and adds sweetness.

Mistake 3: Cooking too quickly

Solution: Keep it at a gentle simmer. Low and slow ensures fork-tender beef.

Mistake 4: Forgetting to season in layers

Solution: Season at different stages meat, vegetables, and sauce for balanced taste.

Mistake 5: Over-reducing the sauce

Solution: If it dries out, add splashes of broth or water to loosen it back up.

Serving and Pairing Suggestions

Serve family-style in a big bowl with pasta twirled and topped generously with ragu

Pair with crusty bread to soak up extra sauce

Add a crisp green salad with lemon vinaigrette for balance

Wine pairing: A bold red like Chianti, Cabernet Sauvignon, or Barolo

For gatherings, serve buffet-style with pasta and ragu in separate dishes

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days

Freeze in portioned containers for up to 3 months

Reheat gently on the stovetop with a splash of broth to loosen

Pasta and ragu are best stored separately to prevent sogginess

For quick reheating, microwave in 1-minute intervals, stirring between

FAQs

1. Can I make this without wine?
Yes, substitute with extra broth and a splash of balsamic vinegar for depth.

2. Can I use bone-in short ribs?
Absolutely. Just remove the bones after cooking and shred the meat.

3. What if I don’t have a Dutch oven?
Use a heavy-bottomed pot with a tight-fitting lid. Slow cookers also work well.

4. How do I know when the meat is done?
It should shred easily with a fork. If it resists, simmer longer until tender.

5. What pasta works best with this ragu?
Wide noodles like tagliatelle or pappardelle catch the sauce best, but rigatoni is a good option too.

Tips & Tricks

Pat the meat dry before searing for a better crust

Tie herbs into a bundle with kitchen twine for easy removal

Use high-quality canned tomatoes for the best flavor

A splash of cream at the end can make the sauce silkier

Double the recipe and freeze half it tastes even better reheated

Recipe Variations

Spicy Ragu: Add ½ tsp red chili flakes with the garlic for heat.

Mushroom Ragu: Stir in 2 cups of sautéed mushrooms when shredding the beef for earthiness.

White Ragu: Skip tomatoes, use white wine, and add ½ cup cream at the end.

Vegetable Boost: Add zucchini or spinach in the last 10 minutes for extra nutrition.

Polenta Swap: Serve the ragu over creamy polenta instead of pasta for a rustic twist.

Final Thoughts

Cooking this short rib ragu feels like an invitation to slow down. It doesn’t demand fancy tools or skills, just time and care. The tenderness of the beef, the sweetness of vegetables, and the brightness of vinegar create balance in every bite.

It’s a dish that makes a weekday evening feel like a special occasion and transforms a quiet night into a celebration of food. Sharing it with family or friends adds to the joy because ragu is meant to be ladled generously, not measured carefully. Watching people lean in for seconds is its own kind of reward.

When you set a bowl of this on the table, you’re not just serving pasta you’re sharing warmth, patience, and comfort. That’s the beauty of slow cooking: it gives back more than it takes.