The warmth of a cozy kitchen and the intoxicating aroma of slowly cooked beef have a way of captivating anyone who walks through the door. Just the thought of this Slowly Braised Short Rib Ragu brings back fond memories of family gatherings, laughter, and blissfully shared meals. After a long week filled with rushed dinners and takeout, I found myself yearning for something truly comforting and delicious, and this recipe answered that call.
With tender short ribs slowly simmered in flavorful broth and a medley of fresh herbs, every bite feels like a warm hug on a chilly evening. What’s even better is that this dish transforms an ordinary day into something special—perfect for impressing guests or simply indulging during a quiet night at home. The versatility to pair the rich ragu with your choice of pasta means it suits every palate. Grab your apron, because this is about to become a go-to recipe in your culinary repertoire!
Why Will You Love Slowly Braised Short Rib Ragu?
Comforting aromas fill the kitchen as this dish simmers, offering a warm embrace for the senses.
Richness in flavor comes from the tender, expertly braised short ribs melded with herbs and tomatoes, creating an irresistible sauce.
Versatility shines as it pairs perfectly with your favorite pasta, whether it’s classic pappardelle or a twisty bucatini.
Crowd-pleaser for all occasions, this recipe is ideal for gatherings and cozy nights alike.
Effortless preparation ensures that you’ll effortlessly create a gourmet meal that feels indulgent without the fuss.
Memories are made with every bite, inviting friends and family to gather around the table for a truly delightful experience.
Slowly Braised Short Rib Ragu Ingredients
• Discover the savory essentials you need!
For the Ragu
- English cut beef short ribs – 4 pounds of tender, flavorful meat perfect for braising.
- Olive oil – 3 tablespoons, divided; adds richness and is essential for browning.
- Carrots – 3 large, peeled and diced for natural sweetness and texture.
- Yellow onion – 1 large, finely diced to enhance the flavor base.
- Celery – 1 stalk, finely diced; complements the sweetness of the other veggies.
- Garlic – 8 cloves, finely chopped or grated; infuses the ragu with aromatic goodness.
- Tomato paste – 6 ounces; thickens the ragu while adding a deep tomato flavor.
- Dry red wine – 1 cup to deglaze the pot and enhance the richness of the sauce.
- Fresh “poultry herb blend” – One 0.75-ounce package (or approx. 2 sprigs rosemary, 4 sprigs sage, and 12 sprigs thyme) for aromatic depth.
- Bay leaves – 2, to impart a hint of earthiness to the dish.
- Parmesan rind (optional) – 1 for additional umami in the broth.
- Crushed tomatoes – 14 ounces; adds body and freshness to the sauce.
- Beef broth/stock or water – 2 cups, low-sodium; keeps the ragu moist and flavorful.
- Kosher salt and ground black pepper – for seasoning to taste, enhancing all the dish’s flavors.
For the Pasta
- Pappardelle or pasta of choice – 24 ounces; select your favorite to soak up the ragu deliciously.
- Heavy cream – ½ cup; adds a luscious creaminess to the ragu.
- Grated parmesan – ½ cup, for enriching the sauce and serving.
- Optional toppings – Grated parmesan, finely chopped fresh herbs, etc., for that finishing touch of flavor and presentation.
Embrace the delightful process of preparing this Slowly Braised Short Rib Ragu, and savor the heartwarming essence of homemade comfort food!
How to Make Slowly Braised Short Rib Ragu
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Brown the Short Ribs: Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Pat the short ribs dry, season them with salt and pepper, and brown for 3-4 minutes on each side, then transfer to a plate. Repeat with remaining meat for a rich flavor.
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Sauté the Vegetables: Drain off all but 2 tablespoons of drippings from the pot. Add 3 diced carrots, 1 finely diced onion, and 1 finely diced celery stalk. Season with salt and pepper, cooking for 15-20 minutes until deeply browned for a flavorful base.
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Add Garlic and Tomato Paste: Stir in 8 cloves of finely chopped or grated garlic and cook for 1-2 minutes until fragrant. Add 6 ounces of tomato paste, stirring for 2-3 minutes until browned, enhancing the dish’s depth.
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Deglaze with Red Wine: Pour in 1 cup of dry red wine, stirring to deglaze the pot and scrape off any browned bits. Let it cook for 3-4 minutes until most of the wine is absorbed, infusing the sauce with richness.
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Combine Herbs and Tomatoes: Tie a fresh “poultry herb blend” with kitchen twine and add it to the pot along with 2 bay leaves and optional 1 parmesan rind. Stir in 14 ounces of crushed tomatoes and 2 cups of low-sodium beef broth. Add the browned short ribs, then bring to a boil.
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Simmer for Tenderness: Reduce the heat to low, cover, and let it simmer for 2 ½ – 3 hours until the short ribs are fall-apart tender, filling your kitchen with mouthwatering aromas.
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Shred the Short Ribs: Once cooked, transfer the short ribs to a plate, discard the herbs, bay leaves, and parmesan rind. Shred the meat into bite-sized pieces and return to the pot, mixing well into the ragu.
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Cook the Pasta: In a separate pot, bring salted water to a boil and cook 24 ounces of your chosen pasta until al dente. Reserve about 1 cup of the pasta water, then drain (do not rinse) to keep the starch needed for the sauce.
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Creamy Ragu Finish: Stir in ½ cup of heavy cream and ½ cup of grated parmesan into the braised short rib ragu and simmer to combine flavors.
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Combine and Serve: Add the cooked pasta to the pot, tossing to coat evenly. Add reserved pasta water if needed for a looser texture. Cook over medium heat for 1-2 minutes before serving. Garnish with additional grated parmesan, fresh herbs, or crushed red pepper as desired.
Optional: Top with extra grated parmesan and freshly chopped herbs for extra flair.
Exact quantities are listed in the recipe card below.
Expert Tips for Slowly Braised Short Rib Ragu
- Quality Meat: Choose high-quality English cut beef short ribs for the best flavor; marbled meat yields a rich, tender ragu.
- Don’t Rush Browning: Take your time browning the short ribs and vegetables; this step builds depth and complexity in the sauce.
- Deglaze Wisely: When adding the red wine, ensure to scrape up all the browned bits for a fuller flavor in your Slowly Braised Short Rib Ragu.
- Simmer Low and Slow: Allow plenty of time for the short ribs to braise; this is crucial for achieving that fall-off-the-bone tenderness.
- Pasta Cooking: Cook your pasta until al dente, as it will continue to absorb flavors once mixed with the ragu, enhancing your dish.
- Creamy Finish: Stir in the heavy cream and parmesan at the end for a luscious, creamy texture that beautifully complements the rich ragu.
Make Ahead Options
These Slowly Braised Short Rib Ragu components are perfect for meal prep, ensuring your busy weeknights are a breeze! You can season and brown the short ribs up to 24 hours in advance, then refrigerate them, which helps to enhance the flavors. Additionally, the vegetable soffritto can be prepared a couple of days ahead and stored in an airtight container in the fridge. When you’re ready to serve, just combine the browned short ribs and prepped vegetables, and follow the simmering steps to finish the ragu. By doing this, you’ll have a delicious, comforting meal ready with minimal effort, making it just as delightful as when cooked fresh!
What to Serve with Slowly Braised Short Rib Ragu?
The star of your dinner table deserves perfect accompaniments to elevate this comforting dish into an unforgettable feast.
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Garlic Bread: Warm, crusty garlic bread offers a satisfying crunch that perfectly contrasts the velvety ragu, ideal for sopping up every last bite.
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Roasted Brussels Sprouts: Crisp, caramelized Brussels sprouts add a touch of bitterness that balances the richness of the ragu and boosts flavor diversity.
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Creamy Polenta: Silky polenta creates a luxurious bed for the savory ragu, enhancing every forkful while contributing a delightful creaminess to your plate.
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Mixed Green Salad: A refreshing salad with a tangy vinaigrette provides a bright counterpoint to the hearty ragu, cleansing the palate while adding a crunchy texture.
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Red Wine: A glass of robust red wine mirrors the depth of flavors in the ragu, enhancing the overall dining experience and sparking delightful conversation.
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Tiramisu: This classic Italian dessert rounds off the meal with a luscious sweetness, making your evening feel indulgent and memorable with its delightful layers of coffee and cream.
Embrace these pairings to craft a truly delightful dining experience that will impress your guests or make a weeknight feel special!
Storage Tips for Slowly Braised Short Rib Ragu
- Fridge: Store the ragu in an airtight container for up to 3 days. Let it cool before sealing to maintain freshness and prevent condensation.
- Freezer: Freeze the ragu for up to 3 months in a freezer-safe container or heavy-duty bag. Be sure to leave space for expansion while freezing.
- Reheating: Thaw overnight in the fridge for best results. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen.
- Pasta Storage: Cooked pasta can be stored separately in the fridge for up to 2 days. Toss with a little olive oil to prevent sticking if storing.
Slowly Braised Short Rib Ragu Variations
Feel free to explore these delicious twists on the classic recipe and tailor it to your taste.
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Gluten-Free: Substitute traditional pasta with gluten-free options such as zucchini noodles or gluten-free rigatoni for a lighter meal.
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Spicy Kick: Add diced jalapeños or crushed red pepper flakes during the cooking process for some extra heat that complements the rich flavors beautifully.
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Vegetarian Delight: Replace short ribs with hearty mushrooms like portobello or shiitake, adding depth and umami to the ragu. This ensures everyone can enjoy a delicious meal!
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Wine-Free: Swap out the red wine for additional beef broth or a splash of balsamic vinegar, maintaining the flavor profile without any alcohol.
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Creamy Upgrade: Infuse your ragu with a hint of blue cheese or goat cheese, mixing it in just before serving for a unique, creamy finish that takes the dish to new heights.
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Herb Variations: Experiment with fresh herbs like parsley or basil instead of the poultry blend for a fresh twist that brightens the ragu’s flavor.
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Slow Cooker Option: For convenience, transfer the browned short ribs and other ingredients to a slow cooker and let cook on low for 6-8 hours for a hands-free approach.
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Flavorful Broth: Use homemade beef broth instead of store-bought for an extra layer of flavor. You’ll taste the difference in every bite, elevating your dish to gourmet status.
Embrace creativity and make this recipe uniquely yours—the possibilities are endless!
Slowly Braised Short Rib Ragu Recipe FAQs
How do I select the best short ribs for braising?
Absolutely! When choosing short ribs, look for English cut ribs with ample marbling; this fat renders during cooking, keeping the meat incredibly tender and flavorful. The meat should be a deep red with no dark spots, indicating freshness.
How should I store the Slowly Braised Short Rib Ragu in the fridge?
Ensure to cool down the ragu completely before transferring it to an airtight container. Stored correctly, it will stay fresh in the refrigerator for about 3 days. Just remember, the flavors will only get better as it sits!
Can I freeze the ragu for later use?
Yes, indeed! To freeze your ragu, allow it to cool and then transfer it into a freezer-safe container or a heavy-duty freezer bag, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently.
What’s the best way to reheat the ragu without losing flavor?
The secret lies in patience! Once thawed, reheat the ragu on low heat on the stovetop. Add a splash of beef broth or water if needed to loosen the sauce, stirring occasionally. It should only take about 10-15 minutes to heat through, giving you that freshly-cooked flavor.
Are there any dietary considerations for this recipe?
Very! If you’re cooking for someone with dietary restrictions, be sure to use gluten-free pasta and check that your beef broth is gluten-free as well. Additionally, for a dairy-free version, you can skip the heavy cream and parmesan or substitute with plant-based alternatives.
Can I use a different type of pasta with this ragu?
The more the merrier! While pappardelle is a classic choice, this rich ragu pairs beautifully with a variety of pasta types like casarecce, bucatini, or even gnocchi. Feel free to experiment based on what you have or enjoy most!
Savory Slowly Braised Short Rib Ragu Over Creamy Pasta
Ingredients
Equipment
Method
- Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Pat the short ribs dry, season with salt and pepper, and brown for 3-4 minutes on each side, then transfer to a plate. Repeat with remaining meat.
- Drain off all but 2 tablespoons of drippings from the pot. Add 3 diced carrots, 1 finely diced onion, and 1 finely diced celery stalk. Season with salt and pepper, cooking for 15-20 minutes until deeply browned.
- Stir in 8 cloves of finely chopped or grated garlic and cook for 1-2 minutes until fragrant. Add 6 ounces of tomato paste, stirring for 2-3 minutes until browned.
- Pour in 1 cup of dry red wine, stirring to deglaze the pot. Let it cook for 3-4 minutes until most of the wine is absorbed.
- Tie the fresh poultry herb blend and add to the pot along with 2 bay leaves and optional 1 parmesan rind. Stir in 14 ounces of crushed tomatoes and 2 cups of beef broth. Add the browned short ribs, then bring to a boil.
- Reduce heat to low, cover, and let it simmer for 2 ½ - 3 hours until the short ribs are fall-apart tender.
- Once cooked, transfer the short ribs to a plate, discard the herbs, bay leaves, and parmesan rind. Shred the meat into bite-sized pieces and return to the pot.
- In a separate pot, bring salted water to a boil and cook 24 ounces of your chosen pasta until al dente. Reserve about 1 cup of pasta water, then drain.
- Stir in ½ cup of heavy cream and ½ cup of grated parmesan into the ragu and simmer to combine flavors.
- Add the cooked pasta to the pot, tossing to coat evenly. Cook over medium heat for 1-2 minutes before serving.