Short Rib Ragu

The beauty of this Short Rib Ragù lies in its simplicity and depth. A medley of finely diced aromatics, dry red wine, crushed tomatoes, and fresh herbs infuse rich flavors into tender chunks of seared beef short ribs. Slowly simmered to perfection, this sauce clings lovingly to hearty pasta cuts like pappardelle or tagliatelle, making every bite an indulgent experience.

Perfect for cozy weekends, Sunday dinners, or anytime you’re craving true comfort, this recipe requires little active work and rewards you with bold, luxurious flavor. It also makes incredible leftovers, and the taste gets even better the next day truly a dish to savor and share.

Full Recipe:

Ingredients:

• 2 lbs beef short ribs (deboned and cut into 2-inch cubes)

• 2 tbsp light olive oil (or vegetable/avocado oil)

• Kosher salt, to taste

• Fresh cracked black pepper, to taste

• 1 cup white onion, finely diced

• ½ cup celery, finely diced

• ½ cup carrot, finely diced

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 1 cup dry red wine

• 1 cup beef or chicken broth

• 1¾ cup crushed tomatoes (14oz can)

• 1 herb bundle (rosemary, thyme, parsley stems)

• 2 bay leaves

• 2 tbsp sherry or red wine vinegar

• 1 lb pasta (tagliatelle or pappardelle)

• Fresh parsley, chopped (for garnish)

• Parmigiano Reggiano, grated (for garnish)

Directions:

1. Season short ribs with kosher salt on all sides.

2. Heat olive oil in a Dutch oven or braiser over medium-high heat. Sear the short ribs on all sides in batches to avoid overcrowding. Transfer to a plate.

3. Remove excess grease, leaving about 2 tbsp in the pot. Add onion, celery, carrot, and garlic. Sauté for 3–4 minutes until softened.

4. Stir in tomato paste, 1 tsp salt, and ½ tsp black pepper. Cook for another 2–3 minutes.

5. Deglaze with red wine, scraping up all browned bits from the bottom.

6. Return seared ribs to the pot. Add broth and crushed tomatoes.

7. Add herb bundle and bay leaves. Cover with lid slightly ajar and simmer on low for 2½ hours, stirring occasionally.

8. Remove herb bundle and bay leaves. Shred the ribs in the pot (remove bones if using bone-in).

9. Stir in vinegar, adjust seasoning. If the sauce is too loose, simmer uncovered for an additional 15–30 minutes.

10. Cook pasta per package instructions. Serve the ragù over pasta, garnished with Parmigiano Reggiano and chopped parsley.

Prep Time: 20 minutes | Cooking Time: 2.5 to 3 hours | Total Time: ~3 hours
Kcal: 657 kcal | Servings: 6 servings

The Cozy Art of Cooking Short Rib Ragù: A Love Letter to Comfort Food

There’s something undeniably special about a pot of ragù bubbling slowly on the stovetop a culinary ritual that fills the kitchen with warmth and the air with an aroma that wraps itself around your senses like a cozy blanket. Short Rib Ragù, in particular, is a dish that evokes both rustic tradition and gourmet indulgence. It’s the kind of recipe that invites you to slow down, enjoy the process, and nourish both body and soul.

This dish doesn’t just feed hunger it tells a story of time-honored techniques, seasonal ingredients, and the joy of sharing food made with intention. Whether you’re preparing it for a Sunday dinner, an intimate gathering, or simply to savor as leftovers throughout the week, Short Rib Ragù is comfort food elevated to its most flavorful form.

A Brief History of Ragù: More Than Just a Meat Sauce

The word “ragù” originates from the French word ragout, which means a well-seasoned stew. Italians adopted and transformed it, turning it into one of the cornerstones of their culinary culture. Unlike Bolognese a specific meat-based sauce from Bologna ragù is more of a technique or category of sauces that uses slow cooked meat as its foundation. Variations exist across Italy, each reflecting regional traditions and ingredients.

Short Rib Ragù is not necessarily bound to one Italian region but borrows from many traditions. The inclusion of wine, fresh herbs, aromatic vegetables, and tomatoes evokes a rustic Tuscan or Roman sensibility, but this is very much a dish that invites personalization. What distinguishes it is the use of short ribs, a cut known for its rich marbling, deep beefy flavor, and luscious texture when braised slowly.

Why Short Ribs?

Short ribs are one of the most rewarding cuts of beef to cook low and slow. When seared and then braised for hours, they yield tender, fall apart meat that melds beautifully with the surrounding sauce. They’re ideal for ragù because they bring body, flavor, and a silky richness that’s hard to achieve with leaner cuts. Their natural fat renders out gradually, enriching the sauce with a velvety mouthfeel without being greasy.

Using bone in short ribs enhances the flavor even further, adding subtle notes of collagen and marrow to the final dish. That said, boneless short ribs (as used in the original Urban Farm and Kitchen recipe) are a more accessible and convenient option for many home cooks, without sacrificing depth.

The Flavor Equation: Why This Dish Works

What makes this ragù exceptional isn’t just the beef it’s the way the other components interact with it. The flavor starts with a sofritto of onion, carrot, celery, and garlic, slowly cooked until soft and fragrant. This aromatic base is the secret behind many Italian sauces and stews. Then there’s the umami-packed tomato paste, cooked briefly to eliminate bitterness and deepen the sweetness.

Deglazing with a robust red wine adds acidity, complexity, and a backbone of tannins that marry perfectly with beef. A handful of herbs rosemary, thyme, parsley along with bay leaves infuse the sauce over hours, gently but persistently. Crushed tomatoes provide body and brightness, and a splash of vinegar at the end wakes up the entire dish with a hit of acidity.

Each element is doing its part. The result? A sauce that’s robust, savory, herbaceous, and just slightly sweet. The meat is tender enough to shred with a fork but still structured enough to hold its own against thick strands of pasta.

Best Pasta Pairings

The sauce is king, but the pasta is its noble partner. Ragù needs a pasta that can stand up to its heft, not get lost in it. Pappardelle is a classic choice those wide ribbons are perfect for catching shreds of meat and swirls of sauce. Tagliatelle and fettuccine are also solid choices. If you’re after more bite, try rigatoni or orecchiette, both of which hold sauce beautifully in their crevices.

For a gluten-free option, polenta is divine. Its creamy texture and mild flavor let the ragù shine. You could even serve it over mashed potatoes or thick slices of rustic bread.

Tips for Success in the Kitchen

Even though this dish sounds impressive and it is it’s quite forgiving and approachable. Here are a few tips for flawless results:

1. Don’t rush the sear: Browning the meat is where a lot of flavor builds. Take the time to do this in batches to avoid steaming the meat.

2. Use the right pot: A Dutch oven or heavy braiser retains heat well and ensures even cooking.

3. Leave the lid slightly ajar: This helps the sauce reduce and concentrate without drying out completely.

4. Taste and adjust: A little vinegar or salt at the end can balance and enhance all the flavors developed over hours.

5. Let it rest: Like most braised dishes, this one tastes even better the next day after the flavors have had a chance to meld.

Storage and Reheating

Short Rib Ragù is an ideal make-ahead dish. Stored in an airtight container in the refrigerator, it will keep for up to four days. In fact, many cooks believe it improves overnight. It also freezes well just let it cool completely and portion into containers or freezer bags. When ready to use, thaw in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water to loosen if needed.

You can also portion and freeze it in individual servings, perfect for quick weeknight meals or solo pasta nights.

Variations to Try

Though traditional in style, this ragù leaves plenty of room for creativity:

• Wine swaps: Try white wine for a brighter, slightly fruitier profile.

• Different meats: Substitute with oxtail, chuck roast, or even lamb for a new twist.

• Vegetarian version: While not the same, lentils and mushrooms cooked in the same method can provide a surprisingly rich alternative.

• Spice it up: A pinch of red chili flakes or a spoonful of Calabrian chili paste adds heat.

• Finish with dairy: Stir in a knob of butter or a splash of cream for a more decadent texture.

Why This Dish Belongs in Your Repertoire

Short Rib Ragù isn’t just a recipe it’s an experience. It invites you to slow down, to cook intentionally, and to savor the moment. While it does take time to prepare, the majority of it is hands-off, making it ideal for weekends or when you’re working from home. It’s elegant enough to serve guests but humble enough to enjoy in a cozy bowl in front of the fireplace.

It also connects us with traditions that value nourishment, seasonality, and care. In an era of fast food and instant gratification, there’s real joy in embracing a dish that rewards patience and delivers soul-soothing satisfaction.

Conclusion: 

If you’ve never made Short Rib Ragù before, consider this your invitation. It’s the kind of dish that becomes a signature recipe, one you’ll crave in colder months or when you need something truly comforting. Its rich, slow-cooked flavor feels like home in a bowl, while its flexibility means you can serve it in many ways from classic pasta to modern pairings like hummus or flatbread.

Whether you’re an experienced cook or a curious beginner, this ragù will not only impress anyone who tastes it, but it will also reward your time and attention tenfold. It’s not just food it’s a celebration of everything we love about cooking from scratch.