I made this Short Ribs Pasta Recipe and now no other ragù stands a chance.

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I’m obsessed with this short rib ragù because the meat actually falls apart and tastes like the best parts of dinner all at once. I love how the sauce clings to pappardelle and how it makes Short Ribs Pasta feel like an event even on a weeknight.

Long Cooking Recipes usually scare me, but this one repays the wait every time. I’m not sentimental about cooking, just about eating.

I want the deep tomato, the bone-in beef short ribs, the garlic and herbs shouting together. Yes I eat leftovers cold from the fridge.

No shame. Bring it on, always seriously.

Ingredients

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Short ribs: rich, fall-apart meat, deep beefiness.
Salt and pepper: it brings seasoning and balance.
Olive oil: browning and a silky mouthfeel.
Onion: sweet base, gives body and warmth.
Carrots: subtle sweetness, adds gentle earthy notes.
Celery: aromatic crunch, classic savory backbone.
Plus garlic: punchy, fragrant, makes it feel homey.
Tomato paste: concentrated tomato power and color.
Red wine: acidity and depth, it’ll round flavors.
Crushed tomatoes: tomato body and chunky comfort.
Beef broth: more meatiness, keeps sauce lush.
Bay, thyme, rosemary: herbal lift and earthiness.
Sugar, Worcestershire, red pepper: optional tweaks for balance and kick.
Basically parsley: bright finish, keeps it from feeling heavy.
Pappardelle or polenta: the cozy, saucy delivery vehicle.

Ingredient Quantities

3 to 4 lbs bone in beef short ribs, trimmed of excess fat

Salt and freshly ground black pepper, to taste

2 to 3 tbsp olive oil, divided

1 large yellow onion, roughly chopped

2 medium carrots, peeled and diced

2 celery stalks, diced (include some leaves if you like)

4 garlic cloves, minced or smashed

2 tbsp tomato paste

1 1/2 cups dry red wine (like Chianti or Cabernet)

28 oz can crushed tomatoes

2 cups beef broth (more if needed)

2 bay leaves

3 sprigs fresh thyme (or 1 tsp dried thyme)

1 small sprig fresh rosemary, optional

1 tsp sugar, optional to cut acidity

1 tbsp Worcestershire sauce, optional but tasty

Pinch of crushed red pepper flakes, optional

Chopped fresh parsley for serving

1 lb pappardelle or other hearty pasta, or creamy polenta to serve with the ragù

How to Make this

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1. Pat the short ribs dry and season generously with salt and lots of freshly ground black pepper. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, then brown the ribs in batches so they get a deep crust, about 3 to 4 minutes per side. Transfer browned ribs to a plate.

2. Add the remaining olive oil to the pot if needed, reduce heat to medium, then add the chopped onion, diced carrots and celery. Cook, stirring occasionally, until the vegetables are soft and starting to brown, about 8 to 10 minutes. Stir in the minced garlic and cook 30 to 60 seconds until fragrant.

3. Push the vegetables to one side, add the tomato paste and let it cook for 1 to 2 minutes, stirring, so it caramelizes a bit. This step builds flavor so don’t skip it.

4. Pour in the red wine to deglaze the pot, scraping up all the brown bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3 to 5 minutes.

5. Return the short ribs to the pot and add the crushed tomatoes, beef broth (start with 2 cups and add more later if needed), bay leaves, thyme sprigs, rosemary if using, a pinch of crushed red pepper flakes if you like heat, the Worcestershire sauce and 1 tsp sugar if your tomatoes taste too bright. Bring to a gentle simmer.

6. Cover the pot with a lid slightly ajar and either simmer on the stovetop over very low heat or put it in a 325 F oven. Cook until the meat is falling off the bone, about 2 to 2 1/2 hours. Check once or twice to skim excess fat and add a splash more broth if the sauce is getting too thick.

7. When the ribs are tender, carefully remove them to a cutting board, discard bay leaves and herb stems, then use two forks to pull the meat off the bones. Return the shredded meat to the pot and stir to combine with the sauce. Discard bones and any large pieces of fat.

8. Simmer the ragù uncovered 15 to 30 minutes to thicken and concentrate flavors. Taste and adjust seasoning with salt, pepper, more sugar, or a splash more Worcestershire if needed.

9. Meanwhile cook 1 lb pappardelle (or other pasta) in salted boiling water until just al dente. Reserve a cup of pasta water before draining. Toss the drained pasta with the ragù, adding a little reserved pasta water if you want a silkier sauce, or serve the ragù spooned over creamy polenta.

10. Serve hot with a sprinkle of chopped fresh parsley and an extra grind of black pepper. Leftovers taste even better the next day and freeze well for future comfort meals.

Equipment Needed

1. Large Dutch oven or heavy pot with lid — for browning and slow cooking
2. Chef’s knife and cutting board for chopping onion, carrots, celery and trimming ribs
3. Tongs for turning and removing the short ribs
4. Wooden spoon or sturdy spatula to scrape up browned bits and stir tomato paste
5. Measuring cups and spoons for wine, broth, tomato paste, and seasonings
6. Slotted spoon or ladle to skim fat and transfer ribs to a plate
7. Two forks for shredding meat off the bones
8. Large pot and colander for boiling and draining pappardelle
9. Oven mitts or pot holders and a plate or tray to rest the browned ribs on

FAQ

Q: Can I make this in a slow cooker instead of the oven or stove?

A: Yes. Brown the short ribs first in a skillet then transfer everything to the slow cooker. Cook on low for 7 to 9 hours until the meat falls apart. You might need to reduce the sauce on the stove at the end if it’s too thin.

Q: Do I have to use bone in short ribs?

A: No, you can use boneless short ribs or chuck roast if needed. Bone in gives a bit more flavor but boneless works fine and is easier to shred.

Q: My sauce tastes too acidic, what do I do?

A: Stir in the optional teaspoon of sugar, or a splash more broth, and simmer a little longer. Salt also brightens and rounds flavors so taste and adjust near the end.

Q: How do I know when the ribs are done?

A: They’re done when the meat is fork tender and pulls away from the bone easily. If it’s still tough keep cooking and check every 30 minutes.

Q: Can I make this ahead and reheat?

A: Definitely. Ragu often tastes better the next day after flavors meld. Cool, refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove adding splash of broth if needed.

Q: What’s the best thing to serve with this ragu?

A: Pappardelle is classic, but creamy polenta, rigatoni, or even mashed potatoes are great. Finish with chopped parsley and lots of freshly cracked black pepper.

Short Rib Ragu Recipe Substitutions and Variations

Short ribs: use bone-in chuck roast cut into large chunks, beef shank for extra gelatin, or oxtail if you want richer flavor
Dry red wine: swap with extra beef broth plus 1 tbsp red wine vinegar or balsamic, or use a non alcoholic red wine
Crushed tomatoes: substitute a 28 oz can whole peeled tomatoes (crush by hand or with a spoon), or use 24 oz tomato passata for a smoother sauce
Pappardelle: use rigatoni, tagliatelle, or serve over creamy polenta or mashed potatoes if you dont have pasta

Pro Tips

1) Brown in batches and don’t rush it. Crowding the pot makes the ribs steam instead of sear, and you lose that deep crust flavor. Use a hot pan, leave each piece alone for a few minutes so a good crust forms, then flip.

2) Save the fond and don’t be shy with wine. Pour the wine in while the pan is hot and scrape the browned bits up with a wooden spoon — that’s where most of the sauce’s backbone lives. Let the wine reduce by about half so it concentrates and won’t taste boozy.

3) Skim fat early and often. Short ribs are fatty and if you let every bit render into the sauce it can get greasy. Use a spoon or a fat separator after the first hour, and again when you finish shredding the meat. If it still feels heavy, chill briefly and remove the solidified fat.

4) Finish with starch like pasta water or butter, and rest time helps. When you return the shredded meat to the sauce, simmer uncovered to concentrate flavors, then toss with a splash of reserved pasta water or a small pat of butter to make the sauce silky. The ragù actually tastes better the next day, so if you can let it sit in the fridge overnight the flavors will knit together.

Short Rib Ragu Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made this Short Ribs Pasta Recipe and now no other ragù stands a chance.

Servings

servings

Calories

780

kcal

Equipment: 1. Large Dutch oven or heavy pot with lid — for browning and slow cooking
2. Chef’s knife and cutting board for chopping onion, carrots, celery and trimming ribs
3. Tongs for turning and removing the short ribs
4. Wooden spoon or sturdy spatula to scrape up browned bits and stir tomato paste
5. Measuring cups and spoons for wine, broth, tomato paste, and seasonings
6. Slotted spoon or ladle to skim fat and transfer ribs to a plate
7. Two forks for shredding meat off the bones
8. Large pot and colander for boiling and draining pappardelle
9. Oven mitts or pot holders and a plate or tray to rest the browned ribs on

Ingredients

3 to 4 lbs bone in beef short ribs, trimmed of excess fat
Salt and freshly ground black pepper, to taste
2 to 3 tbsp olive oil, divided
1 large yellow onion, roughly chopped
2 medium carrots, peeled and diced
2 celery stalks, diced (include some leaves if you like)
4 garlic cloves, minced or smashed
2 tbsp tomato paste
1 1/2 cups dry red wine (like Chianti or Cabernet)
28 oz can crushed tomatoes
2 cups beef broth (more if needed)
2 bay leaves
3 sprigs fresh thyme (or 1 tsp dried thyme)
1 small sprig fresh rosemary, optional
1 tsp sugar, optional to cut acidity
1 tbsp Worcestershire sauce, optional but tasty
Pinch of crushed red pepper flakes, optional
Chopped fresh parsley for serving
1 lb pappardelle or other hearty pasta, or creamy polenta to serve with the ragù

Directions

Pat the short ribs dry and season generously with salt and lots of freshly ground black pepper. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, then brown the ribs in batches so they get a deep crust, about 3 to 4 minutes per side. Transfer browned ribs to a plate.
Add the remaining olive oil to the pot if needed, reduce heat to medium, then add the chopped onion, diced carrots and celery. Cook, stirring occasionally, until the vegetables are soft and starting to brown, about 8 to 10 minutes. Stir in the minced garlic and cook 30 to 60 seconds until fragrant.
Push the vegetables to one side, add the tomato paste and let it cook for 1 to 2 minutes, stirring, so it caramelizes a bit. This step builds flavor so don't skip it.
Pour in the red wine to deglaze the pot, scraping up all the brown bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3 to 5 minutes.
Return the short ribs to the pot and add the crushed tomatoes, beef broth (start with 2 cups and add more later if needed), bay leaves, thyme sprigs, rosemary if using, a pinch of crushed red pepper flakes if you like heat, the Worcestershire sauce and 1 tsp sugar if your tomatoes taste too bright. Bring to a gentle simmer.
Cover the pot with a lid slightly ajar and either simmer on the stovetop over very low heat or put it in a 325 F oven. Cook until the meat is falling off the bone, about 2 to 2 1/2 hours. Check once or twice to skim excess fat and add a splash more broth if the sauce is getting too thick.
When the ribs are tender, carefully remove them to a cutting board, discard bay leaves and herb stems, then use two forks to pull the meat off the bones. Return the shredded meat to the pot and stir to combine with the sauce. Discard bones and any large pieces of fat.
Simmer the ragù uncovered 15 to 30 minutes to thicken and concentrate flavors. Taste and adjust seasoning with salt, pepper, more sugar, or a splash more Worcestershire if needed.
Meanwhile cook 1 lb pappardelle (or other pasta) in salted boiling water until just al dente. Reserve a cup of pasta water before draining. Toss the drained pasta with the ragù, adding a little reserved pasta water if you want a silkier sauce, or serve the ragù spooned over creamy polenta.
Serve hot with a sprinkle of chopped fresh parsley and an extra grind of black pepper. Leftovers taste even better the next day and freeze well for future comfort meals.

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.