As I stirred the pot, the inviting aroma of rich red wine mingling with tender beef brought me right back to my grandmother’s kitchen, where supper meant love simmering away. Today, I’m sharing a recipe for Braised Short Rib Ragu that captures that nostalgic magic while being remarkably easy to whip up. This slow-cooked comfort food will not only warm your heart but also make your home smell absolutely wonderful. Plus, it’s versatile—serve it over pappardelle for a traditional feast or opt for gluten-free pasta for a delightful twist. How do you like to elevate your comfort meals?

Why Try Braised Short Rib Ragu?

Comforting Warmth: The slow-cooked flavors of this ragu create a cozy atmosphere perfect for chilly nights.

Fall-Apart Tenderness: The beef short ribs become so tender they practically melt in your mouth, a true testament to hours of love in the kitchen.

Versatility: Serve it over classic pappardelle or try it with gluten-free pasta for an accommodating twist that your guests will adore.

Rich Flavor Explosion: With a symphony of red wine, vegetables, and herbs, every bite bursts with deep, savory goodness that will have everyone asking for seconds.

Easy Preparation: The simple steps make it an ideal recipe for chefs of any skill level, from home cooks to culinary enthusiasts. Just like my Strawberry Shortcake Cake or Caribbean Chicken Rice, this dish promises delicious results with minimal fuss!

Braised Short Rib Ragu Ingredients

For the Ragu
• Bone-in Short Ribs – The main protein providing deep, rich flavor; boneless short ribs can be used as a substitute.
• Kosher Salt – Enhances flavor and helps tenderize the meat; feel free to use sea salt if that’s what you have.
• Black Pepper – Adds seasoning and a mild heat to the dish.
• Vegetable Oil – Ideal for searing the meat to develop a flavorful crust; olive oil is a great alternative.
• Carrots (4, diced) – Introduce sweetness and texture to your ragu.
• Celery (2 stalks, diced) – Balances the flavor and contributes to the classic mirepoix base.
• Onions (2 medium, diced) – Adds sweetness and depth to enhance the sauce.
• Garlic (4 cloves, minced) – Infuses aromatic and savory notes into the mix.
• Tomato Paste (2 tablespoons) – Intensifies the tomato flavor for a bolder sauce.
• Dry Red Wine (1 cup, e.g., Cabernet) – Adds acidity and complexity; it’s perfect for deglazing your pot.
• Dried Oregano (1 teaspoon) – Provides a savory profile that harmonizes beautifully with the beef.
• Dried Basil (1 teaspoon) – Imparts a floral, aromatic essence with every spoonful.
• Crushed Red Pepper Flakes (¼ teaspoon) – Elevates the dish with just a hint of heat.
• Dried Thyme (½ teaspoon) – Earthy notes that perfectly complement the beef’s richness.
• Bay Leaves (2) – Enhances the flavor; don’t forget to remove them before serving!
• Beef Broth (1 cup) – Adds richness and moisture to the sauce during cooking.
• Crushed Tomatoes (1 can, 28 ounces) – Forms the flavorful base of the ragu.

For Serving
• Pappardelle (16 ounces) – A delightful pasta that holds the sauce well; for a gluten-free option, choose gluten-free pasta instead.
• Parmesan Cheese, Ricotta Cheese, Fresh Basil – Perfect for garnishing, these ingredients add creaminess and a burst of fresh flavor.

This Braised Short Rib Ragu is more than a meal—it’s a delightful experience waiting to happen!

Step‑by‑Step Instructions for Braised Short Rib Ragu

Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (163°C), ensuring it’s ready to create a warm, cozy environment for our Braised Short Rib Ragu. It’s essential that the oven is fully warmed up before we start the actual cooking, as this will help achieve perfect tenderness in the beef.

Step 2: Season and Sear the Rib
Pat the bone-in short ribs dry and generously season them with kosher salt and black pepper, enhancing their natural flavor. In a large Dutch oven, heat vegetable oil over medium-high heat, then carefully add the ribs. Sear each side for about 3 minutes until beautifully browned, creating a flavorful crust. Once done, transfer them to a plate.

Step 3: Sauté the Vegetables
In the same pot, without cleaning it, add diced onions, carrots, and celery. Sauté these aromatic vegetables for about 10 minutes, stirring occasionally, until they soften and become fragrant. You’ll see them start to caramelize slightly—this is the foundation of our rich sauce!

Step 4: Add Aromatics and Deglaze
Next, stir in the minced garlic, tomato paste, oregano, basil, red pepper flakes, thyme, and bay leaves. Cook for 1-2 minutes until aromatic, then pour in the red wine. Scrape the bottom of the pot to release any browned bits, and let it simmer for about 5 minutes or until the wine reduces by half, concentrating the flavors.

Step 5: Combine with Liquids and Ribs
Pour in the beef broth and crushed tomatoes, mixing everything together well. Return the seared short ribs to the pot, ensuring they’re submerged in the liquid. Bring the mixture to a gentle simmer, cover the pot, and seamlessly transfer it to the preheated oven. Cook for about 3 hours, or until the ribs are fork-tender and fall apart easily.

Step 6: Shred the Beef
Once the short ribs are done cooking, carefully remove them from the oven and let them cool slightly. Take out the bay leaves, then shred the meat using two forks, discarding any excess fat. Return the shredded beef to the sauce, stirring to combine. Taste and adjust seasonings as needed for the perfect Braised Short Rib Ragu flavor.

Step 7: Cook the Pappardelle
While the ragu continues to thicken, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve a cup of pasta water before draining the pasta, then add the drained pappardelle directly into the ragu. Mix well to coat the noodles in the rich sauce, adding reserved pasta water if needed for a creamy consistency.

Step 8: Serve and Garnish
Dish out your loaded plates of Braised Short Rib Ragu over the pappardelle. To elevate your meal, top each serving with a generous sprinkle of grated Parmesan cheese, fresh basil, or a dollop of ricotta cheese. This meal is not just a feast but a heartwarming experience perfect for any occasion.

Make Ahead Options

These Braised Short Rib Ragu are perfect for busy home cooks looking to simplify mealtime! You can prepare the ragu up to 3 days in advance; simply follow the cooking instructions and let the flavors develop overnight in the refrigerator for an even richer taste. After cooking, let it cool completely, then transfer it to an airtight container to refrigerate. When you’re ready to serve, gently reheat the ragu on the stovetop while cooking your pappardelle. For best quality, always skim off any fat from the surface before reheating, ensuring your meal is just as delicious as the day it was made!

What to Serve with Slow-Braised Beef Short Rib Ragu?

Savor the delight of a perfectly balanced meal when you pair this luxurious dish with complementary sides that enhance its rich, hearty flavors.

Creamy Polenta: This smooth, buttery base balances the robust ragu, creating a comforting combination. The polenta’s creaminess soaks up every drop of sauce, offering a satisfying texture.
Garlic Bread: Warm, crusty garlic bread is perfect for mopping up the luscious sauce. Its crunchy exterior and soft interior provide a delightful contrast that invites seconds.
Fresh Arugula Salad: A light, peppery arugula salad with lemon dressing cuts through the richness of the ragu, providing a refreshing bite that brightens the meal.
Roasted Vegetables: Caramelized baby carrots and roasted Brussels sprouts add healthy color and an earthy sweetness that pairs beautifully with the savory depth of the ragu.
Parmesan Risotto: Creamy risotto infused with Parmesan cheese creates an elegant base that complements the ragu’s flavors. Its richness pairs seamlessly with the tender beef, making each bite luxurious.
Sangiovese Wine: A glass of Sangiovese, with its bright acidity and fruity notes, enhances the meal. The wine’s tanginess pairs perfectly with the robust flavors of the ragu.
Chocolate Tart: End on a high note with a rich chocolate tart. Its bittersweet flavor harmonizes beautifully with the hearty main, leaving a satisfying impression on your palate.

How to Store and Freeze Braised Short Rib Ragu

Fridge: Keep the ragu in an airtight container for up to 3 days. The flavors deepen when allowed to sit, making it taste even better when reheated!

Freezer: For longer storage, freeze the ragu (without pasta) in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating: Gently reheat the ragu on the stovetop over low heat, stirring occasionally. Add a splash of beef broth or reserved pasta water to reach your preferred consistency.

Room Temperature: Avoid leaving the ragu out at room temperature for more than 2 hours to ensure food safety.

Variations & Substitutions for Braised Short Rib Ragu

Customize your Braised Short Rib Ragu to suit your taste and dietary needs, creating a dish that’s truly yours!

Gluten-Free: Substitute pappardelle with gluten-free pasta for a comforting option that everyone can enjoy.
Zucchini Noodles: For a low-carb twist, replace pappardelle with spiralized zucchini; it adds a fresh taste and lightness.
Herb Infusion: Try rosemary or thyme to elevate your ragu with aromatic notes that complement the beef beautifully.
Mushroom Boost: Add a blend of mushrooms for an earthy flavor; sauté them with the vegetables for extra depth.
Spice it Up: If you like some heat, increase the crushed red pepper flakes or add a dash of hot sauce while cooking.
Different Proteins: Swap the short ribs for lamb shanks or pork shoulder for a unique twist on the classic flavor profile.
Vegetarian Style: Use lentils or hearty vegetables in place of beef for a delicious vegetarian alternative that still satisfies.
Creamy Finish: Stir in a splash of heavy cream at the end for a rich and decadent sauce that coats your pasta beautifully.

Embrace these variations to take your Braised Short Rib Ragu to new heights, just like I do with my Strawberry Shortcake Cake for dessert or my beloved Caribbean Chicken Rice for a delightful side!

Expert Tips for Braised Short Rib Ragu

Rich Flavor Boost: Let the ragu sit overnight in the fridge; it intensifies the flavors, making each bite even more delicious.
Skim the Fat: After refrigerating, skim the fat from the top to ensure your Braised Short Rib Ragu is rich without being greasy.
Smooth Sauce Option: If you prefer a finer texture, use an immersion blender to puree the veggies before adding the beef back in.
Moisture Control: Don’t forget to reserve some pasta water when cooking the pappardelle; it helps thin out the sauce perfectly when mixing.
Storing Leftovers: Keep any leftovers in an airtight container for up to 3 days, or freeze the ragu (without pasta) for up to 3 months for easy future meals.

Braised Short Rib Ragu Recipe FAQs

What kind of short ribs should I use for the ragu?
Absolutely! Bone-in short ribs provide the best flavor and richness for your Braised Short Rib Ragu. However, if they’re unavailable, boneless short ribs or large cuts like beef chuck or brisket can work beautifully as substitutes.

How should I store leftovers of the ragu?
For sure! Store the ragu in an airtight container in the fridge for up to 3 days. If you want, letting it sit for a day before reheating deepens the flavors, making for an even tastier meal!

Can I freeze Braised Short Rib Ragu?
Definitely! To freeze, be sure to do so without the pasta. Place the ragu in a freezer-safe container and it will last for up to 3 months. Just thaw it in the fridge overnight and reheat gently on the stovetop for best results.

What are some common issues when making ragu?
If you find the sauce too thin, don’t worry! Simply let it simmer uncovered for a few minutes to thicken. If it’s too salty, try adding a splash of water or additional crushed tomatoes which can help balance it out.

Is this ragu suitable for gluten-free diets?
Very! Just swap the pappardelle for gluten-free pasta and you’ll have a delightful dish that accommodates dietary sensitivities while still delivering on flavor. Ensure that your ingredients, like broth and tomato paste, are also gluten-free.

How can I improve the flavor of my ragu?
For an even richer taste, consider making your ragu a day in advance to allow the flavors to meld overnight. When reheating, skim any excess fat that rises to the surface for a lighter sauce. If you want a smoother texture, you can use an immersion blender to puree some of the vegetables before adding the beef back in.