Short Rib Ragu with Pasta Recipe

If you’re looking for a rich, comforting dish that feels like a warm hug on a plate, you have to try this Short Rib Ragu with Pasta Recipe. I absolutely love how the slow-cooked short ribs melt into a luscious tomato sauce that clings perfectly to hearty pasta. When I first made this, my family went crazy for it—and the best part? It’s surprisingly straightforward, even if you haven’t tackled a ragu before. Keep reading because I’m going to walk you through everything you need to know to nail this fan-freaking-tastic recipe at home.

this …

Ingredients You’ll Need

I’ve chosen ingredients that build layers of flavor, starting with hearty short ribs and finishing with fresh herbs and a splash of vinegar for brightness. Each one plays a key role, so it’s best to use quality basics where you can.

• Beef short ribs: I like to use deboned ribs cut into 2-inch cubes for easy shredding; bone-in also works well for extra flavor.
• Light olive oil: You can substitute with vegetable or avocado oil if you prefer a neutral taste.
• White onion: Finely diced to build the savory base of the sauce.
• Celery: Adds subtle freshness and crunch that softens during cooking.
• Carrot: Sweetness that balances the acidity of the tomatoes.
• Garlic cloves: Minced finely for that essential aromatic punch.
• Tomato paste: Concentrates tomato flavor and adds depth.
• Red wine: Makes a lush deglazing liquid that lifts all those brown bits off the pan.
• Broth (beef or chicken): Keeps the sauce rich and moist during simmering.
• Crushed tomatoes: Use a good-quality canned variety—they’re the heart of the sauce.
• Herb bundle (rosemary, thyme, parsley stems): Fresh herbs infuse the sauce with fragrant notes.
• Bay leaves: For a subtle earthy flavor depth.
• Sherry or red wine vinegar: Added at the end for that bright acidic touch to balance richness.
• Kosher salt and fresh cracked pepper: Season carefully to enhance all the flavors.
• Pasta (tagliatelle or pappardelle): Thick, ribbon-like shapes are ideal to catch the thick ragu sauce.
• Chopped parsley and grated Parmigiano Reggiano: Classic garnishes that add freshness and umami.

Variations

I love how flexible this Short Rib Ragu with Pasta Recipe is—one of my favorite things. You can tweak the ingredients or use different types of noodles and still get fabulous results. Don’t be afraid to make it your own!

• Using bone-in ribs: I’ve tried this with bone-in ribs too, and it offers a lovely boost of flavor, but do be patient removing the bones after cooking—they can be a bit fiddly.
• Stewing beef alternative: If short ribs aren’t available or you want a budget-friendly option, stewing beef cubes work well and cook a little faster.
• Serving styles: Beyond pasta, I like layering this ragu in lasagna or spooning it over creamy polenta for a cozy meal variation.
• Herb swaps: Feel free to swap rosemary for sage or add a pinch of chili flakes if you like a bit of heat.

How to Make Short Rib Ragu with Pasta Recipe

Step 1: Sear Your Short Ribs to Lock in Flavor

Start by seasoning those beautiful beef short ribs generously with kosher salt on all sides. Heat your olive oil in a large Dutch oven or braiser over medium-high heat. When the oil shimmers, add the ribs—making sure not to crowd the pan. You want a nice sear, so do this in batches if needed. You’re aiming for deeply browned edges because that’s pure flavor magic. Once they’re seared, transfer them to a plate. If the pot looks greasy, pour off all but about two tablespoons—just enough to keep the veggies from sticking.

Step 2: Build a Flavor Base with Veggies and Tomato Paste

Without cleaning the pot, toss in your diced onion, celery, carrot, and minced garlic. Sauté on medium-high for about 3 to 4 minutes until the onion softens and everything smells amazing. Stir in the tomato paste along with a teaspoon of salt and half a teaspoon of cracked pepper. Let it cook for another 2 to 3 minutes, which deepens the tomato flavor and mellows any raw edges.

Step 3: Deglaze and Combine Ingredients

Now for the fun part! Pour in the red wine to deglaze the pot, scraping all those wonderful browned bits off the bottom—they’re flavor gold. Let the wine reduce slightly for a few minutes, then add your seared short ribs back in. Pour in the broth and crushed tomatoes, then tuck in your herb bundle and bay leaves.

Step 4: Slow Simmer to Tender Perfection

Bring everything to a low simmer, cover the pot but leave the lid slightly ajar to let steam escape, and cook for 2 to 2 ½ hours. This long, gentle simmer is where the magic happens—the meat becomes fork tender and the sauce thickens beautifully. Don’t forget to check every so often, and if the sauce looks too thick or dry, add a splash of broth or water. You can also turn down the heat as needed.

Step 5: Shred the Meat and Finish the Sauce

Once your ribs are tender enough to fall apart easily, remove the bay leaves and herb bundle. If you used boneless ribs, shred them right in the pot with a couple of forks or tongs. For bone-in ribs, carefully remove the bones first and then shred the meat—this takes a little patience but is worth it. Taste your ragu and adjust the seasoning with salt, pepper, and the acidity from the sherry or red wine vinegar. If you want a thicker sauce, keep simmering for a bit longer until it reaches your desired consistency.

Step 6: Cook Pasta and Serve

While the ragu finishes, cook your chosen pasta according to the package instructions until al dente. I recommend tagliatelle or pappardelle here because their broad ribbons grab onto the luscious sauce better than thin noodles. Drain the pasta, toss it with a few spoonfuls of ragu, and then plate it up. Don’t forget a sprinkle of chopped parsley and a generous grating of Parmigiano Reggiano on top—my favorite part!

How to Serve Short Rib Ragu with Pasta Recipe

Garnishes

I always finish this with chopped fresh parsley and a generous shower of grated Parmigiano Reggiano. The parsley adds a little fresh green contrast, and that cheesy saltiness of the Parm just brings everything together. Sometimes, if I’m feeling fancy, a drizzle of good-quality extra virgin olive oil finishes it beautifully.

Side Dishes

My go-to sides for this ragu are a crusty garlic bread and a simple green salad dressed with lemon and olive oil to cut through the richness. Roasted seasonal vegetables like Brussels sprouts or asparagus work perfectly too.

Creative Ways to Present

For special occasions, I like to plate the ragu alongside creamy polenta rather than pasta—it feels a little elevated. Or, serve the ragu over crispy fried polenta rounds as a fun appetizer to wow guests. Another fun idea is layering the ragu in homemade lasagna sheets for a decadent twist on Italian comfort food.

Make Ahead and Storage

Storing Leftovers

I store leftover ragu in airtight containers in the fridge and find it actually tastes better after a day when the flavors marry. Just be sure to cool it completely before refrigerating, and consume within 3-4 days.

Freezing

This ragu freezes wonderfully—I portion it into freezer-safe containers or zip-top bags for up to 3 months. When I thaw it slowly in the fridge overnight, the texture stays perfect and the flavor remains vibrant.

Reheating

To reheat, I usually warm the ragu gently on the stovetop over low heat with a splash of broth or water to loosen it up. This helps it simmer gently and keeps that melt-in-your-mouth quality instead of getting dry or tough.

FAQs

Final Thoughts

This Short Rib Ragu with Pasta Recipe has become a staple in my kitchen for good reason. It’s a dish that feels fancy enough for a weekend treat yet simple enough to make any night of the week if you set aside time to slow cook it. The depth of flavor, the tender meat, and the satisfying twirl of thick pasta make it truly special. I can’t recommend it enough—once you try it, I promise it’ll be a go-to recipe for cozy dinners that impress every time.

Print