I like to cook my ragu low and slow for many hours until the short ribs are fork-tender, yielding a pasta with short ribs that comes together with minimal hands-on effort and plenty of depth to discover in every bite.

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I can never resist a plate of Braised Short Rib Ragu Pasta, it’s the kind of food that sits heavy in the best way. Bone in beef short ribs fall apart into glossy strands that cling to wide pappardelle, and every bite tastes like something both old and new.

This isn’t just comfort food, it’s Modern Italian Food that makes you pause and ask why you didnt try it sooner. I call it Short Ribs Pasta when I’m being lazy, but on a bad day one bowl feels like an apology and a reward at once.

Ingredients

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Bone-in short ribs bring protein and fat, collagen melts into silky sauce.
Salty smoky fat adding umami and browning, not healthy if overdone.
Onion carrot celery give sweet savory base, fiber and subtle natural sugars.
Garlic punches up flavor with pungent aroma, small health benefits too.
Red wine adds acidity tannins and depth, helps deglaze and concentrate flavors.
Crushed tomatoes bring bright acid, lycopene and saucy tomato sweetness.
Whole milk softens acidity, adds fat and silk, helps tenderize meat.
Wide pappardelle or gnocchi soaks up ragu, big comforting carbs for dinner.
Parm adds salty umami and calcium, parsley brightens and cuts richness.

Ingredient Quantities

3 to 4 pounds bone-in beef short ribs, trimmed

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons all-purpose flour (for dredging, optional)

4 ounces pancetta or bacon, diced (optional but tasty)

1 large yellow onion, finely chopped

2 medium carrots, finely chopped

2 stalks celery, finely chopped

6 garlic cloves, minced

2 tablespoons tomato paste

1 1/2 to 2 cups dry red wine (Chianti or similar)

1 (28 ounce) can crushed tomatoes or about 2 cups passata

2 cups low-sodium beef broth

1 cup whole milk

2 bay leaves

2 sprigs fresh thyme or 1 teaspoon dried thyme

1 small sprig fresh rosemary or 1/2 teaspoon dried rosemary

Pinch of crushed red pepper flakes (optional)

1 teaspoon sugar or a splash balsamic vinegar, optional (to balance acidity)

2 tablespoons unsalted butter

1 pound pappardelle, wide pasta or gnocchi for serving

Freshly grated Parmigiano Reggiano for serving

Chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat 3 to 4 pounds bone in short ribs dry, season well with kosher salt and black pepper, optionally dredge lightly in 2 tablespoons flour for better browning, then heat 2 tablespoons olive oil in a large Dutch oven over medium high heat and sear ribs in batches until deep brown on all sides, transfer to a plate.

2. If using 4 ounces pancetta or bacon, add it to the pot and crisp, then remove most of it leaving the fat, add 1 large chopped yellow onion, 2 chopped carrots and 2 chopped celery stalks and cook until soft and starting to brown, about 8 to 10 minutes.

3. Stir in 6 minced garlic cloves and 2 tablespoons tomato paste, cook about 1 minute until fragrant, scraping up browned bits, this step really adds flavor so dont rush it.

4. Pour in 1 1/2 to 2 cups red wine to deglaze the pot, scrape the bottom well with a wooden spoon, simmer until the wine is reduced by about half, 5 to 8 minutes.

5. Return the short ribs and any juices to the pot, add one 28 ounce can crushed tomatoes or 2 cups passata, 2 cups low sodium beef broth and 1 cup whole milk, tuck in 2 bay leaves, 2 sprigs thyme and a small sprig rosemary, add a pinch of crushed red pepper flakes if you like heat and 1 teaspoon sugar or a splash of balsamic vinegar if the tomatoes seem too acidic.

6. Bring to a gentle simmer, cover and braise either in a 325 F oven for 3 to 4 hours or on the stovetop over the lowest heat for the same time, check once or twice, you want the meat falling off the bone and the sauce thick and flavorful.

7. Remove ribs to a platter, discard bones and any large bits of fat, shred the meat with two forks, skim excess fat from the top of the sauce if needed, then return the shredded meat to the pot.

8. Reduce the sauce over medium heat if it needs thickening, finish by stirring in 2 tablespoons unsalted butter for shine and richness, taste and adjust salt and pepper.

9. Cook 1 pound pappardelle or your pasta/gnocchi in well salted boiling water according to package directions, reserve a cup of pasta water, drain and add pasta to the ragu, toss with some reserved pasta water to loosen if needed so the sauce clings to the pasta.

10. Serve topped with freshly grated Parmigiano Reggiano and chopped parsley if you want, and enjoy, leftovers are even better the next day so dont feel bad about making extra.

Equipment Needed

1. Large heavy Dutch oven (oven-safe, big enough for 3 to 4 lb short ribs)
2. Large pot for boiling pasta
3. Chef’s knife and cutting board for chopping onion, carrots and celery
4. Tongs plus two forks for searing, moving ribs and shredding meat
5. Wooden spoon (for scraping browned bits) and a silicone spatula
6. Measuring cups and spoons for wine, broth, milk and seasonings
7. Rimmed plate or baking sheet to hold seared ribs and catch juices
8. Colander for draining pasta and a slotted spoon or ladle to skim fat

FAQ

Q: How long do I braise the short ribs so the meat is fall-apart tender? A: After searing, braise at about 325°F (160°C) for 2 1/2 to 3 1/2 hours, or simmer gently on the stove until the meat easily pulls from the bone. Times vary by size, so check at 2 1/2 hours and keep going until fork tender.

Q: Can I use boneless short ribs or another cut of beef? A: Yes, boneless short ribs or chuck roast work fine, just cut cook time down a bit for smaller pieces and watch for tenderness. Bone-in gives extra flavor but you wont lose much if you use boneless.

Q: Do I have to use wine and what can I substitute? A: The wine adds acidity and depth, but you can swap with extra beef broth plus a splash of balsamic or a tablespoon of red wine vinegar. Non alcoholic red wine also works, or just use 2 cups more beef broth in a pinch.

Q: How do I get the ragu thick and not watery? A: Reduce the sauce uncovered until it coats the back of a spoon, skim excess fat, then shred the meat into the sauce so the collagen helps thicken it. Stir in the butter and the milk at the end for a richer, silkier finish.

Q: Can I make this ahead or freeze it? A: Yes, ragu keeps in the fridge for up to 3 days and freezes well for up to 3 months. Cool completely, package airtight, thaw overnight in the fridge and gently reheat; cook fresh pasta to serve, or reheat gnocchi in the sauce so it soaks up flavor.

Q: What pasta should I serve with this and any serving tips? A: Wide pasta like pappardelle or tagliatelle, or gnocchi are ideal because they hold the chunky ragu. Cook pasta al dente, reserve some pasta water, toss with sauce off the heat and add a splash of pasta water to loosen if needed, then finish with grated Parm and parsley.

Braised Short Rib Ragu Pasta Recipe Substitutions and Variations

3 to 4 pounds bone-in beef short ribs: swap for beef chuck roast, boneless short ribs or beef shank. Chuck shreds faster so braise about 30 to 45 minutes less, shank gives the same gelatinous richness as ribs.
4 ounces pancetta or bacon: use guanciale or diced prosciutto, or omit and cook with a little extra olive oil plus a pinch smoked paprika for that smoky hit.
1 1/2 to 2 cups dry red wine: replace with equal parts beef broth plus 1 to 2 tablespoons red wine vinegar or balsamic, or use unsweetened black grape or cranberry juice plus a splash of vinegar for a non alcoholic swap. Still use it to deglaze the pan.
1 cup whole milk: sub 1 cup half-and-half, or 3/4 cup heavy cream + 1/4 cup water; for dairy free try full fat coconut milk (flavor will change). Add late and simmer gently so it doesn’t split.

Pro Tips

– Let the ribs dry really well before you brown them, like pat them with paper towels until almost chalky; that dry surface = better crust and way more flavor when you deglaze later, and dont crowd the pot or they’ll steam instead of brown.

– Reduce the wine down until it’s almost syrupy before adding the other liquids, that concentrated flavor makes the sauce taste like it cooked for hours even sooner, plus scrape and scrape the browned bits, theyre gold.

– Finish with the milk and butter at the end, not up front, so the dairy smooths and rounds the acid without breaking the sauce; if acid still bugs you, a tiny splash of balsamic or pinch of sugar fixes it fast.

– Make it a day ahead and chill it overnight if you can, the fat firms up so you can skim it easily and the flavors meld into something way better the next day, then reheat gently and reduce if the sauce seems loose, use reserved pasta water to help it cling to pasta.

Braised Short Rib Ragu Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

880

kcal

Equipment: 1. Large heavy Dutch oven (oven-safe, big enough for 3 to 4 lb short ribs)
2. Large pot for boiling pasta
3. Chef’s knife and cutting board for chopping onion, carrots and celery
4. Tongs plus two forks for searing, moving ribs and shredding meat
5. Wooden spoon (for scraping browned bits) and a silicone spatula
6. Measuring cups and spoons for wine, broth, milk and seasonings
7. Rimmed plate or baking sheet to hold seared ribs and catch juices
8. Colander for draining pasta and a slotted spoon or ladle to skim fat

Ingredients

3 to 4 pounds bone-in beef short ribs, trimmed
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons all-purpose flour (for dredging, optional)
4 ounces pancetta or bacon, diced (optional but tasty)
1 large yellow onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
6 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 to 2 cups dry red wine (Chianti or similar)
1 (28 ounce) can crushed tomatoes or about 2 cups passata
2 cups low-sodium beef broth
1 cup whole milk
2 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 small sprig fresh rosemary or 1/2 teaspoon dried rosemary
Pinch of crushed red pepper flakes (optional)
1 teaspoon sugar or a splash balsamic vinegar, optional (to balance acidity)
2 tablespoons unsalted butter
1 pound pappardelle, wide pasta or gnocchi for serving
Freshly grated Parmigiano Reggiano for serving
Chopped fresh parsley for garnish (optional)

Directions

Pat 3 to 4 pounds bone in short ribs dry, season well with kosher salt and black pepper, optionally dredge lightly in 2 tablespoons flour for better browning, then heat 2 tablespoons olive oil in a large Dutch oven over medium high heat and sear ribs in batches until deep brown on all sides, transfer to a plate.
If using 4 ounces pancetta or bacon, add it to the pot and crisp, then remove most of it leaving the fat, add 1 large chopped yellow onion, 2 chopped carrots and 2 chopped celery stalks and cook until soft and starting to brown, about 8 to 10 minutes.
Stir in 6 minced garlic cloves and 2 tablespoons tomato paste, cook about 1 minute until fragrant, scraping up browned bits, this step really adds flavor so dont rush it.
Pour in 1 1/2 to 2 cups red wine to deglaze the pot, scrape the bottom well with a wooden spoon, simmer until the wine is reduced by about half, 5 to 8 minutes.
Return the short ribs and any juices to the pot, add one 28 ounce can crushed tomatoes or 2 cups passata, 2 cups low sodium beef broth and 1 cup whole milk, tuck in 2 bay leaves, 2 sprigs thyme and a small sprig rosemary, add a pinch of crushed red pepper flakes if you like heat and 1 teaspoon sugar or a splash of balsamic vinegar if the tomatoes seem too acidic.
Bring to a gentle simmer, cover and braise either in a 325 F oven for 3 to 4 hours or on the stovetop over the lowest heat for the same time, check once or twice, you want the meat falling off the bone and the sauce thick and flavorful.
Remove ribs to a platter, discard bones and any large bits of fat, shred the meat with two forks, skim excess fat from the top of the sauce if needed, then return the shredded meat to the pot.
Reduce the sauce over medium heat if it needs thickening, finish by stirring in 2 tablespoons unsalted butter for shine and richness, taste and adjust salt and pepper.
Cook 1 pound pappardelle or your pasta/gnocchi in well salted boiling water according to package directions, reserve a cup of pasta water, drain and add pasta to the ragu, toss with some reserved pasta water to loosen if needed so the sauce clings to the pasta.
Serve topped with freshly grated Parmigiano Reggiano and chopped parsley if you want, and enjoy, leftovers are even better the next day so dont feel bad about making extra.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.