Introduction to Short Rib Ragu
Ragu—Italy’s beloved meat‑based sauce—gets an upgrade when you swap ground beef for succulent beef short ribs. This dish transforms into a rich, hearty experience, perfect for leisurely weekend cooking or special‑occasion dinners. In this article, you’ll learn every step—from trimming and searing the ribs to shredding and finishing your sauce, to create an unforgettable short rib ragu that clings to pappardelle, polenta, or gnocchi.
Short rib ragu captures the essence of slow‑cooked comfort. With layers of flavor built from caramelized vegetables, robust red wine, and meltingly tender meat, it’s more than just a sauce—it’s the centerpiece of a memorable meal.
What Is Short Rib Ragu? Origin and History
Italian ragù traces its roots to northern Italy’s Emilia‑Romagna region, where cooks simmered meat sauces for hours to feed hungry families. Traditional ragù alla bolognese uses ground beef and pork, but home chefs soon experimented with tougher, more flavorful cuts—like short ribs—to produce bolder sauces.
Over time, ragù di costine (rib ragù) emerged as a luxurious variation. By braising bone‑in short ribs, cooks extracted gelatin and deep beefy flavor, yielding a velvety sauce that clings to wide pasta ribbons.
Key Ingredients Explained
Creating the ultimate short rib ragu relies on quality components and balanced proportions.
- Beef Short Ribs
- Bone‑in English cut vs. boneless: Bones add depth and collagen, while boneless ribs are easier to shred.
- Mirepoix (carrots, onions, celery)
- Classic ratio is 2:1:1 by weight—chopped finely for seamless integration. Learn expert mirepoix prep in Mirepoix Preparation Techniques.
- Tomato Elements
- Tomato paste for concentrated sweetness
- Crushed tomatoes or purée for body and acidity
- Liquid Base
- Dry red wine to deglaze and tenderize
- Beef broth to extend the cooking liquid
- Aromatics & Herbs
- Garlic cloves, fresh thyme, rosemary sprigs, bay leaves
- Finishing Touches
- Parmesan rind for umami boost
- Extra‑virgin olive oil to enrich and shine
Equipment and Preparation Tips
- Dutch Oven: Best heat retention, even braise.
- Slow Cooker: “Set‑and‑forget” convenience.
- Instant Pot: Fast braising under pressure.
- Essential Tools:
- A sharp chef’s knife for clean cuts
- Tongs for safe handling
- Fine‑mesh strainer to remove solids
- Mise en Place:
- Trim excess fat and silver skin.
- Measure liquids and seasonings in advance.
Preparing the Short Ribs: Trimming, Seasoning, and Browning
- Trim: Remove large fat caps and silver skin—this prevents a greasy final sauce.
- Season: Generously salt and pepper all sides at least 30 minutes before cooking.
- Sear:
- Heat oil over medium‑high until shimmering.
- Brown ribs 3–4 minutes per side, leaving a fond (browned bits) on the pot bottom.
- Rest: Transfer ribs to a plate; reserve drippings.
Building the Flavor Base: Soffritto and Aromatics
- Step 1: In the same pot, reduce heat to medium; add chopped onions, carrots, and celery.
- Step 2: Sweat vegetables until translucent—avoid browning to maintain sweetness.
- Step 3: Stir in minced garlic and a spoonful of tomato paste; cook 2 minutes to deepen flavor.
- Step 4: Add herbs, a Parmesan rind, and return ribs to pot, nestled atop the soffritto.
Deglazing and Sauce Building
- Deglaze: Pour in 1½ cups of dry red wine, scraping up fond for rich color and taste.
- Cook Off Alcohol: Simmer 3–5 minutes until scent mellows.
- Add Tomatoes & Broth:
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- Adjust Acidity: Taste after 15 minutes; stir in a pinch of sugar if too bright.
Braising Techniques: Oven, Stovetop, Slow Cooker, and Instant Pot
- Oven:
- Preheat to 325°F (160 °C).
- Cover Dutch oven; bake 3 hours until meat slides off the bone.
- Stovetop:
- Simmer gently over the lowest flame; lid ajar to control reduction.
- Cook 2½–3 hours.
- Slow Cooker:
- Assemble ingredients; cook on LOW for 8 hours.
- Instant Pot:
- High‑pressure braise for 60 minutes, natural release.
Shredding and Finishing the Sauce
- Remove Meat: Transfer ribs to a cutting board.
- Shred: Use two forks to pull meat away from bone; discard cartilage.
- Reduce Sauce: Uncover and simmer until thickened to nappe consistency.
- Combine: Stir shredded beef into sauce; add reserved pasta cooking water for silkiness.
Serving Suggestions and Pairings
- Pasta:
- Pappardelle, rigatoni, or wide egg noodles.
- Alternatives:
- Creamy polenta or fluffy gnocchi.
- Garnishes:
- Freshly grated Parmigiano‑Reggiano
- Chopped parsley or basil
- Crushed red pepper flakes for heat
- Wine Pairings:
- Bold reds like Chianti Classico or Barolo
Make‑Ahead, Storage, and Reheating
- Refrigerate: Store in airtight container up to 4 days.
- Freeze: Keeps 3 months; thaw overnight in fridge.
- Reheat:
- Gently warm on stovetop with a splash of broth or water.
- Microwave on low power, stirring every minute.
Variations and Customizations
- Herb Swaps: Add sage, oregano, or fennel fronds.
- Liquid Twists: Substitute white wine, stout beer, or mushroom broth.
- Add‑Ins: Sautéed mushrooms, diced pancetta, or Italian sausage.
FAQs
Q: Can I use boneless short ribs?
Yes—just reduce cooking time by 15–20 minutes, as they tend to cook faster.
Q: How long can I store leftover ragu?
In the fridge, up to 4 days; in the freezer, up to 3 months.
Q: Why did my sauce turn out too thin?
Simmer uncovered longer to evaporate excess liquid, or stir in a spoonful of tomato paste.
Q: What’s the best way to reheat without drying out?
Gently warm over low heat, adding a splash of broth or pasta water.
Conclusion
Bringing together tender short ribs, a rich tomato‑wine braise, and a symphony of aromatics, this Short Rib Ragu delivers a truly unforgettable sauce. Whether served over wide pappardelle, creamy polenta, or pillowy gnocchi, it’s the epitome of comfort and indulgence.
Print
Decadent Short Rib Ragu Recipe for Perfect Pasta
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
Description
Learn how to make a slow‑braised, melt‑in‑your‑mouth Short Rib Ragu that clings to pappardelle. Step‑by‑step guide for an unforgettable pasta night.
Ingredients
- 2½–3 lbs bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (Chianti or Cabernet works well)
- 1 (28 oz) can crushed tomatoes
- 1 bay leaf
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- ½ tsp crushed red pepper flakes (optional)
- 1 cup beef broth
- 1 tablespoon balsamic vinegar (for brightness)
- Fresh parsley or basil, for garnish
- Freshly grated Parmesan, for serving
- Cooked pappardelle, tagliatelle, or polenta
Instructions
1. Sear the Short Ribs
- Pat ribs dry and season with salt and pepper.
- In a heavy Dutch oven or deep pot, heat olive oil over medium-high heat.
- Sear short ribs on all sides until well-browned (about 8–10 minutes total). Remove and set aside.
2. Sauté Aromatics
- In the same pot, reduce heat to medium.
- Add onion, carrot, and celery; sauté for 5–7 minutes until softened.
- Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant.
3. Deglaze & Simmer
- Pour in red wine and scrape up any browned bits. Simmer for 2–3 minutes.
- Add crushed tomatoes, beef broth, bay leaf, thyme, red pepper flakes (if using), and seared ribs.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2½–3 hours, or until meat is fall-off-the-bone tender.
4. Shred the Meat
- Remove ribs and discard bones and excess fat. Shred the meat and return it to the pot.
- Stir in balsamic vinegar and simmer uncovered for another 10–15 minutes to thicken sauce.
- Taste and adjust seasoning as needed.
5. Serve
- Spoon over cooked pasta or polenta.
- Garnish with fresh herbs and grated Parmesan.
- Prep Time: 20 minutes
- Cook Time: 2½ to 3 hours
- Category: recipe
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg