Short Rib Ragu with Tagliatelle and Parmesan Recipe

If you’ve ever tasted a sauce so rich, so deeply flavorful that it feels like a little celebration in your mouth, then you’re going to want to try this Short Rib Ragu with Tagliatelle and Parmesan Recipe. I absolutely love how this ragu slowly develops those tender, melt-in-your-mouth short ribs infused with layers of garlic, wine, and tomatoes, making it ideal for cozy weekend dinners or special occasions when you want to impress without stress. When I first tried this dish, the comforting combination of textures and savory flavors instantly became a family favorite, one that I’m excited to share with you.

You’ll find that this Short Rib Ragu with Tagliatelle and Parmesan Recipe not only tastes incredible but is also practical to make. The slow simmering transforms basic pantry ingredients into a luxurious sauce, and the pairing with fresh tagliatelle pasta brings the whole dish together perfectly. Once you’ve mastered it, you’ll see why I keep coming back to this recipe, especially when I want a satisfying meal that feels gourmet yet is surprisingly straightforward.

this …

Ingredients You’ll Need

The magic of this Short Rib Ragu with Tagliatelle and Parmesan Recipe starts with quality ingredients that layer flavor beautifully. Choosing good beef short ribs and fresh produce will really elevate the final dish, so I always recommend shopping for the freshest items you can find.

• Beef short ribs: Buying boneless and cutting into cubes helps speed up the shredding process after cooking.
• Light olive oil: Or any neutral oil like avocado or vegetable works fine for searing without overpowering flavors.
• Kosher salt: You’ll want to season generously during searing and again at the end for balanced taste.
• White onion: Finely diced to melt into the sauce and add sweetness without large chunks.
• Celery: Adds subtle earthiness and texture to the ragu base.
• Carrot: Provides natural sweetness, balancing the acidity of tomatoes and wine.
• Garlic cloves: Fresh and minced to release that fragrant aroma throughout cooking.
• Tomato paste: Intensifies the color and rich tomato flavor, don’t skip this step!
• Red wine: Use something dry and good enough to sip — cheap wine sometimes leads to off flavors.
• Broth: Beef or chicken broth boosts savory depth in the sauce.
• Crushed tomatoes: Choose a quality canned variety for vibrant taste.
• Herb bundle (rosemary, thyme, parsley stems): Fresh herbs add fragrant complexity during the long simmer.
• Bay leaves: Essential for that subtle background earthiness.
• Sherry or red wine vinegar: Just a dash brightens the sauce at the end.
• Fresh cracked pepper: Adds a nice peppery bite; adjust to taste.
• Tagliatelle or pappardelle pasta: Wide ribbons hold onto the rich sauce beautifully.
• Chopped parsley and Parmigiano Reggiano: Finishing touches that bring freshness and umami.

Variations

I like to keep things classic with this recipe, but I’ve also tweaked it here and there to accommodate different tastes, dietary needs, or even just what’s on hand. Feel free to make it your own!

• Vegetarian Variation: Swap short ribs for hearty mushrooms like portobello or a mix of lentils and walnuts for a meaty texture; don’t skip the same aromatics and slow cooking for maximum flavor.
• Spicy Twist: Add red pepper flakes during the sauté step if you like a little heat—my family loves that subtle kick.
• Slow Cooker Method: Brown the meat and veggies, then transfer everything to a slow cooker with the liquids and cook on low for 6-8 hours for effortless hands-off cooking.
• Seasonal Changes: Stir in some sautéed mushrooms or fresh spinach at the end in fall and winter for extra depth and nutrition.

How to Make Short Rib Ragu with Tagliatelle and Parmesan Recipe

Step 1: Sear the Short Ribs to Lock in Flavor

First things first, season your short ribs generously with kosher salt all over — this step boosts flavor right off the bat. Heat two tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Sear the ribs until every side has a nice golden crust. Don’t overcrowd the pan; if needed, do this in batches to ensure even browning. This searing not only caramelizes the meat’s surface but also builds rich flavor that makes the sauce truly stand out.

Step 2: Sauté the Vegetables and Add Tomato Paste

Once your short ribs are browned and set aside, carefully drain excess fat, leaving about two tablespoons to sauté your veggies. Toss in the finely diced onion, celery, carrot, and minced garlic. Sauté these for 3-4 minutes until the onions soften and everything smells fragrant. Next, stir in the tomato paste along with a teaspoon of salt and a pinch of pepper. Let this cook for another couple of minutes to deepen the tomato flavor — this step is a secret I learned that really elevates the sauce.

Step 3: Deglaze and Simmer Your Ragu Low and Slow

Pour in the red wine to deglaze the pot, scraping up every flavorful brown bit stuck to the bottom — that’s flavor gold! Return the seared short ribs to the pot, then add your broth and crushed tomatoes. Toss in your herb bundle and bay leaves, then bring everything to a gentle simmer. Cover the pot leaving the lid slightly ajar so steam can escape, allowing the sauce to reduce and concentrate over 2 to 2.5 hours. I like to check in occasionally to add a splash of broth if things look dry and make sure it’s simmering gently, not boiling hard. You want those ribs fork-tender and ready to fall apart.

Step 4: Shred Meat and Finish Your Ragu

Once your ribs are fall-apart tender, remove the bay leaves and herb bundle. If you used boneless ribs, I recommend shredding the meat directly in the pot with two forks or tongs—saving time and maintaining juiciness. For bone-in ribs, carefully pull out the bones, discarding any cartilage that you find unappetizing. Taste your sauce and adjust seasoning with salt, pepper, and vinegar — a bright pop of acidity goes a long way here. If the sauce is too runny, just let it simmer uncovered for 15-30 more minutes to thicken up before serving.

Step 5: Cook Pasta and Serve

Cook your tagliatelle or pappardelle pasta according to package directions — I always aim for al dente so it holds up nicely with the luscious sauce. Drain the pasta and toss it with a generous scoop of the ragu. Serve immediately with freshly chopped parsley and a good grating of Parmigiano Reggiano. I promise this is where your kitchen will fill with the kind of smells that make mouths water and hearts happy.

How to Serve Short Rib Ragu with Tagliatelle and Parmesan Recipe

Garnishes

I always finish this dish with fresh chopped parsley for a little color and brightness and heaps of grated Parmigiano Reggiano for that incredible nutty, salty boost. Sometimes, if I’m feeling fancy, I sprinkle a touch of lemon zest on top to add a surprising fresh zing that wakes up the rich sauce even more.

Side Dishes

This ragu pairs beautifully with a crisp green salad dressed simply with lemon and olive oil—a nice contrast to the hearty pasta. Garlic bread is another favorite in my house and perfect for mopping up every last bit of sauce. Roasted or steamed vegetables like broccoli or asparagus also work well if you want something lighter on the side.

Creative Ways to Present

For special dinners, I like to twirl the tagliatelle into neat nests on warm plates, then spoon the ragu delicately over the top. A sprinkle of microgreens or a few shavings of aged Parmesan add that restaurant-level presentation. Serving in wide, shallow bowls helps guests appreciate the texture and aroma right away.

Make Ahead and Storage

Storing Leftovers

I store leftover ragu in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so I often make this a day ahead. Just reheat gently to keep the meat tender and the sauce luscious.

Freezing

This ragu freezes beautifully, which makes it great for meal prep. I portion it into freezer-safe containers or bags and it keeps well for up to 3 months. When I want a quick dinner, I just thaw it overnight in the fridge.

Reheating

To reheat, I warm the ragu slowly in a saucepan over low heat, ideally with a splash of broth or water to loosen the sauce a bit. This keeps the meat tender and prevents the sauce from drying out. Avoid microwaving if you can—I find the texture isn’t as nice that way.

FAQs

Final Thoughts

This Short Rib Ragu with Tagliatelle and Parmesan Recipe holds a special place in my heart because it turns modest ingredients into a truly stunning meal that feels like a hug on a plate. Whether you’re cooking for family, friends, or just treating yourself, I’m confident you’ll enjoy every rich, tender bite. Give it a try next time you want to impress with a warm, comforting dish—it’s one of those recipes that’s worth the wait and will become a go-to favorite for years to come.

Print