Name: Melt-in-Your-Mouth Short Rib Ragu for Ultimate Comfort
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 3 lbs Beef Short Ribs (Choose well-marbled cuts for tenderness.); 2 tbsp Light Olive Oil (Can substitute with vegetable or avocado oil.); 1 tbsp Kosher Salt (Season generously.); 1 medium White Onion (Finely diced.); 2 stalks Celery (Finely diced.); 1 medium Carrot (Finely diced.); 4 cloves Garlic (Minced.); 2 tbsp Tomato Paste (Cook briefly to caramelize.); 1 cup Red Wine (For deglazing.); 2 cups Broth (Beef or Chicken) (Homemade is preferable.); 14 oz Crushed Tomatoes (One can.); 1 bunch Herb Bundle (Mix of rosemary, thyme, and parsley stems.); 2 leaves Bay Leaves; 1 tbsp Sherry or Red Wine Vinegar (Use sparingly.); 12 oz Pasta (Tagliatelle or Pappardelle); 1/4 cup Chopped Parsley (For garnish.); 1/2 cup Grated Parmigiano Reggiano (For garnish.)

As the chilly evenings roll in, the comforting aroma of a simmering pot can be the ultimate remedy for a long day. I can hardly contain my excitement to share my Slow-Cooked Short Rib Ragu, a dish that embodies warmth and heartiness. This recipe is a treasure trove of tender beef slowly simmered with rich red wine and fragrant herbs, perfect for a cozy dinner when you want to impress without spending hours in the kitchen. With just about 30 minutes of hands-on prep time, you’ll have a culinary masterpiece simmering away, allowing you to unwind while creating a comforting, satisfying meal. Imagine serving this ragu over silky pasta or creamy polenta to your loved ones—what could be better? Are you ready to elevate your comfort food game?

Why Is This Ragu So Irresistible?

Melt-in-your-mouth texture: The slow-cooked short ribs become incredibly tender, creating a rich, heartwarming experience.
Hearty, comforting flavors: This dish is ideal for chilly nights, enveloping you in savory goodness with every bite.
Quick prep time: With under 30 minutes of active cooking, you can set it and forget it, making it a perfect weeknight meal.
Versatile pairing options: Enjoy it over pasta like tagliatelle or creamy polenta, or use it in a lasagna for a twist.
Crowd-pleaser: Impress family and friends with this gourmet dish that feels like a restaurant experience from the comfort of your home.
Make-ahead magic: This ragu tastes even better the next day, making it a great option for meal prep or entertaining.

Short Rib Ragu Ingredients

For the Ragu
• Beef Short Ribs – Essential for a hearty base, choose well-marbled cuts for tenderness.
• Light Olive Oil – Great for searing, but feel free to use vegetable or avocado oil if preferred.
• Kosher Salt – Season generously to enhance the natural flavors of the ribs and vegetables.
• White Onion – Adds sweetness and depth; finely diced ensures even cooking.
• Celery – Provides a subtle earthy flavor; finely dice for better incorporation.
• Carrot – Balances the savory notes with its natural sweetness; also finely diced for uniformity.
• Garlic Cloves – Minced to release potent flavor; it lifts the entire dish with aromatic goodness.
• Tomato Paste – Adds depth and richness; cook briefly to caramelize for best results.
• Red Wine – A key ingredient for deglazing, it adds acidity and complexity to the sauce.
• Broth (Beef or Chicken) – Provides moisture and enhances the flavor; choose homemade if possible.
• Crushed Tomatoes – The main sauce component; a 14 oz can is convenient for this recipe.
• Herb Bundle – A mix of rosemary, thyme, and parsley stems for irresistible aroma.
• Bay Leaves – Infuses herbal notes; remember to remove them before serving.
• Sherry or Red Wine Vinegar – Adds a bright acidity to balance the richness; use sparingly.
• Pasta (Tagliatelle or Pappardelle) – Recommended for serving; their hearty textures are perfect for soaking up the ragu.
• Chopped Parsley & Grated Parmigiano Reggiano – For a fresh garnish that enhances presentation and flavor.

Elevate your meals with this Short Rib Ragu that embodies comfort and warmth—perfect for sharing with loved ones on those chilly evenings!

Step‑by‑Step Instructions for Tender Slow-Cooked Short Rib Ragu

Step 1: Season and Sear
Start by generously seasoning the beef short ribs with kosher salt. In a large braiser or Dutch oven set over medium-high heat, add a splash of light olive oil and sear the ribs until they are browned on all sides, about 3-4 minutes per side. Once browned, transfer the ribs to a plate and set aside, allowing the rich flavor to develop.

Step 2: Cook Vegetables
In the same pot, reduce the heat to medium and add the diced white onion, celery, and carrot. Sauté these aromatic vegetables for approximately 3-4 minutes, or until the onion becomes soft and translucent, stirring occasionally. The enticing aroma will fill your kitchen, creating a flavorful base for your Short Rib Ragu.

Step 3: Add Tomato Paste
Stir in the minced garlic and tomato paste, seasoning with a little more salt and pepper. Allow the mixture to sauté for an additional 2-3 minutes, stirring frequently. The tomato paste will darken slightly and develop a deeper flavor, enhancing the overall richness of your ragu.

Step 4: Deglaze
Next, pour in about a cup of red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This deglazing step is crucial for incorporating all those delicious flavors into your Short Rib Ragu. Allow the wine to simmer for approximately 3-4 minutes until it reduces slightly.

Step 5: Combine Ingredients
Return the seared short ribs to the pot, along with the beef or chicken broth and crushed tomatoes. Toss in the herb bundle and bay leaves before bringing the mixture to a low simmer. Cover the pot partially with a lid and let it cook gently—this step will take about 2 to 2.5 hours. Check occasionally and add a splash of liquid if needed to keep it moist.

Step 6: Slow Cook
Continue to simmer the ragu over low heat, making sure to keep a watchful eye. After 2 to 2.5 hours, the short ribs should be incredibly tender and ready for shredding. The sauce will thicken and become beautifully aromatic, filling your home with cozy scents that signal a delicious meal ahead.

Step 7: Shred Meat
Once the meat is tender, carefully remove the bay leaves and herb bundle from the pot. Using two forks, shred the boneless short ribs directly in the pot. If using bone-in ribs, remove the bones and shred the meat off. Stir the shredded beef back into the ragu, letting the meat absorb all the flavorful juices.

Step 8: Taste & Serve
Before serving your Short Rib Ragu, taste and adjust the seasoning as needed. If desired, add a splash of sherry or red wine vinegar to brighten the flavors. Serve the ragu hot over your choice of pasta, such as tagliatelle or pappardelle, and garnish with freshly chopped parsley and a sprinkle of grated Parmigiano Reggiano for an inviting finish.

Expert Tips for Short Rib Ragu

Sear Well: Properly sear the short ribs on all sides to develop a deep, rich flavor. Avoid overcrowding the pot to ensure even browning.
Adjust Consistency: If your sauce is too runny after cooking, simmer uncovered for a while to thicken it up, giving it that perfect hearty texture.
Better Tomorrow: This short rib ragu tastes even better the next day as the flavors meld, so consider making it ahead for effortless entertaining.
Herb Bundle: Don’t forget to remove the bay leaves and herb bundle before serving; this keeps your ragu smooth and enjoyable without any unexpected bites.
Perfect Pairing: Serve over tagliatelle or pappardelle to enhance the overall experience; their texture is ideal for soaking up the luscious ragu.

Make Ahead Options

These Tender Slow-Cooked Short Rib Ragu options are perfect for busy home cooks looking to save time during the week! You can prepare the ragu up to 24 hours in advance by following these steps: after cooking, let the ragu cool completely, then transfer it to an airtight container and refrigerate. When ready to serve, simply reheat it on the stove over low heat, adding a splash of broth or water if needed to maintain the sauce’s consistency. The flavors in this ragu deepen overnight, making it just as delicious the next day! Whether you’re prepping for a busy weeknight or a gathering, this make-ahead option ensures you have a hearty meal without the last-minute rush.

What to Serve with Tender Slow-Cooked Short Rib Ragu

Imagine the delightful blend of cozy scents filling your kitchen as you prepare a full, comforting meal that delights every palate.

Creamy Polenta: Its smooth, buttery texture is a beautiful counterpart to the rich ragu, soaking up every bit of flavor.
Hearty Garlic Bread: Golden, crusty, and perfect for sopping up the sauce, garlic bread adds a crunchy touch to your meal.
Roasted Seasonal Vegetables: A medley of roasted vegetables provides a fresh, vibrant contrast to the richness of the ragu.
Arugula Salad: Crisp and peppery, a simple arugula salad with lemon vinaigrette cuts through the savory richness of the dish for balance.
Red Wine: A glass of robust red wine like Chianti echoes the flavors of the ragu, enhancing your dining experience beautifully.
Chocolate Fondant: For dessert, a molten chocolate cake offers a decadent end to a satisfying meal, balancing sweet and savory notes.
Mashed Potatoes: Creamy and comforting, they carry the flavors of the ragu in each mouthful, making every bite pure joy.
Grilled Corn on the Cob: Sweet and smoky, this summertime favorite adds a delightful twist to your meal, balancing the savory tones of the ragu.

Explore these pairings and create a meal that wraps you in warmth, embracing the heartiness of the slow-cooked short rib ragu.

Short Rib Ragu Variations & Substitutions

Get ready to tailor your Short Rib Ragu into something uniquely yours, enhancing flavors and textures for delightful surprises!

Cheaper Cuts: Substitute short ribs with stewing beef or chuck roast for a more budget-friendly option without compromising flavor.
Vegetarian Twist: Replace beef with hearty mushrooms (like portobello or shiitake) and add lentils or chickpeas for protein, offering a delicious plant-based alternative.
Pasta Variety: Switch to different pasta shapes such as rigatoni or orecchiette, which will hold onto the ragu beautifully.
Extra Veggies: Boost nutrition by adding diced bell peppers, zucchini, or spinach during cooking. They’ll add color and freshness to your dish.
Spicy Kick: Add crushed red pepper flakes or a splash of hot sauce during simmering for those who love a bit of heat. It brings an exciting flavor profile without overpowering the dish.
Wine Choices: Use white wine instead of red for a lighter touch. It’ll create a different but equally delightful flavor in your ragu.
Storage & Prep: Make a double batch and freeze half for those busy nights. Your ragu will taste even better once the flavors meld, much like the glorious days that follow your confirmed guest list for a cozy dinner party.

Discover endless possibilities with this beloved dish! For more tasty variations, check out my recipe for Homemade Strawberry Shortcake or experiment with my delicious Tagliatelle and Asparagus Peas. The kitchen is your playground!

How to Store and Freeze Short Rib Ragu

Fridge: Store the ragu in an airtight container for up to four days. Let it cool completely before sealing for optimal freshness.
Freezer: Cool the ragu thoroughly, then transfer it to an airtight container or freezer bag. It can be frozen for up to three months—just thaw overnight in the fridge before reheating.
Reheating: Reheat in a pot over low heat, adding a splash of broth or water if needed to reach the desired consistency. Stir occasionally to ensure even heating.

Slow-Cooked Short Rib Ragu Recipe FAQs

What type of short ribs should I choose?
Absolutely go for well-marbled beef short ribs! Look for cuts with a nice amount of fat, as this will enhance tenderness and flavor during the slow cooking process. De-boned short ribs are also easier to shred, but bone-in adds more richness if you don’t mind the extra step of removing bones.

How should I store leftover short rib ragu?
Store your short rib ragu in an airtight container in the fridge for up to four days. Make sure to let it cool completely before sealing to keep it fresh. It’s the perfect dish to enjoy over a couple of days!

Can I freeze the short rib ragu?
Definitely! Once cooled thoroughly, transfer the ragu to an airtight container or freezer bag and it can be frozen for up to three months. When you’re ready to enjoy it, simply thaw it overnight in the fridge before reheating!

What do I do if my sauce is too runny?
If you find your ragu sauce is on the runny side after cooking, no worries! Just simmer it uncovered over low heat for 15-20 minutes, stirring occasionally until it thickens to your desired consistency. This step helps to concentrate the flavors and develop a rich texture.

Are there any dietary considerations for this ragu?
Yes! If you’re making this dish for someone with allergies, be mindful of the ingredients like olive oil and wine. For gluten-free options, consider serving the ragu over gluten-free pasta or even polenta. It’s always best to check for dietary restrictions and adjust accordingly!

Can I make this ahead of time?
Absolutely! The beauty of slow-cooked short rib ragu is that it actually tastes better the next day. I often prepare it in advance for gatherings, allowing the flavors to meld beautifully. Store it in the fridge after it’s cooled, and reheat gently before serving, adding a splash of broth if needed.