Short Rib Ragu Recipe

Serving Quantity: Serves 6-8 as a main course or makes enough sauce for 2 pounds of pasta

Ingredients

For the short ribs:

• 4 pounds bone-in beef short ribs, cut into 3-inch pieces
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons tomato paste

For the aromatic base:

• 1 large onion, finely diced
• 2 large carrots, finely diced
• 3 celery stalks, finely diced
• 6 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 bay leaves
• 1 sprig fresh rosemary

For the liquid components:

• 1 cup dry red wine (Chianti or Cabernet Sauvignon)
• 1 can (28 ounces) San Marzano tomatoes, crushed by hand
• 2 cups beef stock
• 1 Parmesan cheese rind (optional but recommended)

For finishing:

• 2 tablespoons butter
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Grated Parmesan cheese for serving

Equipment Needed

You’ll need a large, heavy-bottomed Dutch oven or braising pot with a tight-fitting lid, tongs for handling the meat, a wooden spoon for stirring, and a fine-mesh strainer if you prefer a smoother sauce. Having a food processor can help with dicing vegetables uniformly.

Preparing and Seasoning the Short Ribs

Remove the short ribs from the refrigerator 30-45 minutes before cooking to bring them to room temperature for even cooking. Pat them completely dry with paper towels, as moisture prevents proper browning and flavor development.

Season the ribs generously on all sides with salt and freshly ground black pepper at least 20 minutes before cooking. This allows the seasoning to penetrate the meat and helps draw out excess moisture for better browning.

Achieving the Perfect Sear

Heat olive oil in your Dutch oven over medium-high heat until shimmering but not smoking. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply golden brown, about 3-4 minutes per side.

Don’t rush this step, as the deep browning creates the foundation flavors for your ragu through the Maillard reaction. The ribs should develop a rich, mahogany color that indicates proper caramelization has occurred.

Building the Flavor Foundation

Remove the seared ribs and set aside. Reduce heat to medium and add the diced onion, carrots, and celery to the same pot, using the rendered fat and browned bits from the meat to cook the vegetables.

Cook the vegetables for 8-10 minutes, stirring occasionally, until they’re softened and lightly caramelized. Add the minced garlic, thyme leaves, bay leaves, and rosemary, cooking for another minute until fragrant.

Incorporating Tomato Paste

Push the vegetables to one side of the pot and add the tomato paste to the cleared space. Cook the tomato paste for 2-3 minutes, stirring constantly, until it darkens and becomes fragrant. This concentrates the tomato flavor and removes any raw taste.

Stir the cooked tomato paste into the vegetables to distribute evenly. This technique, called blooming, intensifies the tomato flavor and adds depth to the final sauce.

Deglazing and Adding Liquids

Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These fond bits are packed with flavor and are essential for a rich ragu. Let the wine simmer for 3-4 minutes to cook off the alcohol.

Add the crushed tomatoes with their juices, beef stock, and Parmesan rind if using. Stir to combine all ingredients and bring the mixture to a gentle simmer.

The Long, Slow Braise

Return the seared short ribs to the pot, nestling them into the sauce so they’re mostly submerged. The liquid should come about three-quarters up the sides of the meat. Add more stock or water if needed.

Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a preheated 325-degree oven. The low, steady heat of the oven provides more even cooking than stovetop simmering.

Patience and Timing

Braise the short ribs for 2.5 to 3 hours, checking occasionally and adding liquid if needed to maintain proper moisture levels. The meat is done when it’s fork-tender and easily shreds with minimal pressure.

Resist the urge to check too frequently, as each time you lift the lid, you release heat and steam that slow the cooking process. Trust the process and let time work its magic.

Testing for Doneness

The ragu is ready when the meat falls apart easily when prodded with a fork and the sauce has thickened to a rich, coating consistency. The vegetables should be completely broken down and melded into the sauce.

If the sauce seems too thin, remove the lid and continue cooking on the stovetop over medium heat to reduce and concentrate the flavors further.

Shredding and Finishing

Remove the short ribs from the sauce and let them cool slightly. Remove and discard the bones, bay leaves, rosemary sprig, and Parmesan rind. Shred the meat into bite-sized pieces using two forks.

Return the shredded meat to the sauce and stir in the butter, which adds richness and helps bind everything together. Taste and adjust seasoning with salt and pepper as needed.

Final Flavor Adjustments

Stir in the fresh parsley and basil just before serving to add brightness and color that contrasts beautifully with the rich, dark sauce. The fresh herbs provide aromatic lift that balances the deep, complex flavors.

Let the ragu rest for 10-15 minutes before serving, which allows the flavors to meld further and the sauce to reach the perfect serving consistency.

Serving Suggestions and Pairings

This ragu is magnificent over fresh pappardelle, tagliatelle, or any wide, flat pasta that can hold the chunky sauce. Toss the hot pasta with a bit of pasta cooking water and the ragu for perfect coating.

Serve with generous amounts of freshly grated Parmesan cheese and perhaps a drizzle of good olive oil. The cheese adds saltiness and richness that complements the meat beautifully.

Alternative Serving Ideas

This versatile ragu also works wonderfully over creamy polenta, mashed potatoes, or even as a filling for lasagna or stuffed pasta shells. It can also be served as a stew with crusty bread for dipping.

For a more refined presentation, serve over soft polenta or risotto, garnished with fresh herbs and aged Parmesan for an elegant dinner party dish.

Storage and Make-Ahead Benefits

This ragu actually improves with time, making it perfect for make-ahead entertaining. Store covered in the refrigerator for up to 4 days, or freeze for up to 3 months in portion-sized containers.

When reheating, add a splash of stock or water if the sauce has thickened too much during storage. The flavors continue to develop and meld during storage, often tasting even better the next day.

Wine Pairing Recommendations

Serve with the same type of red wine used in cooking, such as Chianti Classico or Cabernet Sauvignon. The wine’s tannins and acidity complement the rich meat and tomatoes perfectly.

For white wine lovers, a full-bodied white like aged Chardonnay or white Rioja can also work beautifully, especially if serving over polenta or risotto.

Seasonal Variations

In winter, add a cinnamon stick or star anise for warming spices. Spring versions can include fresh peas or asparagus stirred in at the end. Summer variations might feature fresh tomatoes and basil, while fall versions can incorporate mushrooms or root vegetables.

The basic technique remains the same while seasonal additions keep this comfort food classic interesting throughout the year.

Nutritional Benefits

Short ribs provide high-quality protein and iron, while the long cooking process breaks down tough connective tissues into easily digestible gelatin. The vegetables contribute vitamins and fiber, making this a surprisingly nutritious comfort food.

The slow cooking method preserves nutrients while creating incredible flavor, proving that healthy and delicious can go hand in hand with proper technique and quality ingredients.