Short Rib Ragu with Pasta Recipe

ByLucy
Jump to Recipe·5 from 14 reviews

If you’re craving a cozy, soul-warming dinner that feels like a big, comforting hug, then you’ve gotta try this Short Rib Ragu with Pasta Recipe. Trust me, it’s a little bit of magic simmered into a sauce — tender, juicy short ribs slowly cooked until they practically melt in your mouth, nestled over perfectly cooked pasta. Once you try it, it quickly becomes one of those recipes you want to make again and again. So pull up a chair and let me walk you through how to nail this fan-freaking-tastic dish!

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Why This Recipe Works

  • Tender, Fall-Apart Meat: Slow simmering short ribs get irresistibly tender, creating a rich, meaty ragu base.
  • Flavor Layers: Searing the ribs, sautéing aromatics, and deglazing with wine builds deep, complex flavors.
  • Perfect Pasta Pairing: Hearty pastas like pappardelle or tagliatelle hold onto the chunky ragu beautifully.
  • Flexible and Comforting: Whether you want it quick-ish or let it simmer all afternoon, this recipe adapts and rewards patience.
Short Rib Ragu with Pasta, hearty short rib pasta, slow-cooker short rib sauce, comforting Italian pasta dish, melt-in-your-mouth short ribs - The image shows a close-up of a pan filled with two main layers: the bottom layer is flat, wide pasta noodles in a pale yellow color, and the top layer is shredded meat cooked in a rich brown sauce. The shredded meat is mixed with small, finely chopped green herbs scattered evenly over the dish, adding spots of bright green color. The pan is metallic and round, resting on a dark gray surface with a striped black and white cloth visible at the bottom right. The overall look is hearty and rustic with a mix of smooth noodles and textured meat. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Short Rib Ragu with Pasta Recipe relies on ingredients that harmonize beautifully — hearty meat, fresh veggies, fragrant herbs, and umami-packed tomatoes. Each element has its role, from adding richness to providing balance, making the final dish feel indulgent and well-rounded. I love shopping for good quality short ribs and fresh herbs; they truly elevate the end result.

Short Rib Ragu with Pasta, hearty short rib pasta, slow-cooker short rib sauce, comforting Italian pasta dish, melt-in-your-mouth short ribs - Flat lay of fresh, raw beef short ribs cut into thick cubes, a few bright orange carrots diced finely, crisp pale green celery diced finely, a small pile of finely diced white onion, four plump garlic cloves whole and unpeeled, a small white ceramic bowl filled with deep red tomato paste, a small white bowl of dark red wine, a small white bowl of rich beef broth, fresh crushed bright red tomatoes in a small white bowl, a fresh herb bundle of rosemary, thyme, and parsley stems tied together, two smooth bay leaves placed neatly, a small white bowl with clear amber sherry vinegar, a nest of fresh uncooked pappardelle pasta with wide flat ribbons, a handful of fresh curly parsley leaves, a small pile of freshly grated pale yellow Parmigiano Reggiano cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Beef short ribs: I prefer boneless, cut into cubes for easy shredding, but bone-in gives extra flavor if you have time.
  • Light olive oil: Or use avocado or vegetable oil for searing; it needs a high smoke point and neutral taste.
  • White onion, celery, carrot: Classic soffritto trio—don’t skip these, they build the flavor base for your ragu.
  • Garlic: Freshly minced gives vibrant aroma and bite.
  • Tomato paste: Adds concentrated tomato flavor and sweetness, caramelizing it helps deepen the taste.
  • Red wine: For deglazing and richness — go for something you enjoy drinking, it really matters.
  • Broth (beef or chicken): Adds savory depth and keeps the sauce moist during long cooking.
  • Crushed tomatoes: Forms the body of your sauce, choose a good quality canned brand.
  • Herb bundle (rosemary, thyme, parsley stems): Aromatic herbs infuse subtle yet essential herbal notes throughout the ragu.
  • Bay leaves: Classic seasoning that enhances the sauce complexity.
  • Sherry or red wine vinegar: A splash at the end balances flavors with a touch of acidity.
  • Pasta (tagliatelle or pappardelle): Thick, hearty pastas that catch the ragu sauce perfectly.
  • Chopped parsley and Parmigiano Reggiano: Fresh garnish that brightens and adds salty, nutty richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Short Rib Ragu with Pasta Recipe is how easy it is to make your own. I often swap herbs or add a pinch of chili flakes for heat. You can adjust it to fit your flavor mood or dietary needs without losing the heart of the dish.

  • Variation: Once, I added a splash of heavy cream at the end for a richer, silkier ragu — it felt indulgent and luxurious!
  • Vegetarian tweak: Although this is a meat-heavy recipe, I’ve made a mushroom ragu variant inspired by this technique. It’s just as flavorful in a different way.
  • Seasonal change: Swap out fresh herbs with dried if you don’t have fresh—you’ll still get great aroma. I keep dried thyme and rosemary on hand all year round.

Step-by-Step: How I Make Short Rib Ragu with Pasta Recipe

Step 1: Sear With Love

The first step is all about building flavor, so season those short ribs generously with kosher salt. Heat your oil over medium-high in a large Dutch oven or braiser until shimmering, then sear the ribs without crowding the pot. Don’t rush this—getting a deep brown crust seals in flavor. If your ribs release a lot of fat, carefully drain some, leaving about 2 tablespoons so the veggies can cook nicely afterward.

Step 2: Veggie Sofrito Magic

Next, add diced onion, celery, carrot, and garlic to the pot. Sauté on medium-high for 3-4 minutes until softened and fragrant. Then stir in tomato paste with a bit of salt and pepper, cooking it for 2-3 more minutes to coax out that deep, rich tomato flavor. This step really makes a difference, so don’t skip it!

Step 3: Deglaze and Simmer

Pour in the red wine and scrape all those golden brown bits from the bottom of the pot—this is where magic hides! Place the ribs back in along with broth and crushed tomatoes. Toss in your herb bundle and bay leaves. Bring everything to a low simmer, cover with the lid slightly ajar to let steam escape, and let it simmer gently for 2 to 2.5 hours. Peek in occasionally to add broth or water if it’s drying out too much. Your patience here pays off with melt-in-your-mouth meat and luscious sauce.

Step 4: Shred and Season

Once the ribs are fork-tender and falling apart, remove herb bundles and bay leaves. If you used boneless ribs, just shred the meat directly in the pot with tongs or forks. For bone-in ribs, carefully remove bones and cartilage, then shred. Taste and adjust seasoning, adding salt, pepper, and a splash of vinegar to brighten the finish. If your sauce feels too runny, let it simmer uncovered for another 15-30 minutes.

Step 5: Pasta Perfection and Serve

Cook your pasta of choice (I love tagliatelle or pappardelle) according to package instructions, reserving a bit of pasta water to loosen the ragu if needed. Plate the pasta and generously ladle the ragu on top. Finish with fresh chopped parsley and a shower of grated Parmigiano Reggiano. You’re in for a seriously satisfying meal!

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Tips from My Kitchen

  • Don’t Rush Searing: Browning meat well creates layers of flavor—take your time and don’t overcrowd the pan.
  • Use Good Wine: The wine you add to deglaze really influences the sauce; pick one you’d happily sip.
  • Simmer Low and Slow: Keep the simmer gentle to avoid toughening the meat and to blend flavors beautifully.
  • Taste and Adjust: Vinegar at the end brightens flavors—don’t skip it even if the sauce looks perfect.

How to Serve Short Rib Ragu with Pasta Recipe

Short Rib Ragu with Pasta, hearty short rib pasta, slow-cooker short rib sauce, comforting Italian pasta dish, melt-in-your-mouth short ribs - A large white bowl filled with a generous serving of tagliatelle pasta mixed with shredded dark brown meat pieces. The pasta is light golden yellow with a slight shine, entwined among the tender meat chunks. Fresh green herb leaves are scattered on top, adding a touch of color and freshness. A small metal fork is placed inside the bowl, partly twirling some pasta and meat. In the background, a small bowl holds chunks of light yellow cheese, and everything is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always reach for fresh chopped parsley and a generous grating of Parmigiano Reggiano here—the parsley adds a fresh, herbaceous pop, and the cheese brings salty, nutty richness that’s pure perfection with the meaty ragu.

Side Dishes

A simple arugula salad with lemon vinaigrette pairs wonderfully to cut through the richness. Or try roasted seasonal veggies like Brussels sprouts or root vegetables—they soak up leftover sauce beautifully.

Creative Ways to Present

For a dinner party, I love serving the ragu family-style in a large rustic bowl with a basket of crusty garlic bread alongside. Or spoon it over creamy polenta for a twist if you want to switch up the pasta routine.

Make Ahead and Storage

Storing Leftovers

Leftover short rib ragu tastes even better the next day—flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days, and you’ll have a quick, delicious meal waiting for you.

Freezing

I’ve frozen this ragu several times with great results. Portion it into freezer-safe containers and freeze for up to 3 months. It thaws beautifully and still tastes fresh and rich.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If the sauce is too thick, add a splash of broth or water. Avoid microwaving unless necessary, as even reheating is best low and slow to keep meat tender.

FAQs

  1. Can I use bone-in short ribs for this Short Rib Ragu with Pasta Recipe?

    Absolutely! Bone-in ribs add more depth of flavor to the ragu. Just be prepared to carefully remove the bones and cartilage after cooking before shredding the meat. Boneless ribs are easier and faster to shred, so use whichever you prefer or have on hand.

  2. Is there a good alternative if I can’t find short ribs?

    You can substitute stewing beef cubes as a more budget-friendly option. The texture won’t be quite the same, but with slow cooking and seasoning, you’ll still end up with a delicious ragu.

  3. What pasta shape works best with short rib ragu?

    Hearty pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli are perfect because their thicker surfaces hold onto the chunky sauce beautifully, making every bite flavorful.

  4. Can I make this recipe in a slow cooker?

    Yes! After searing the meat and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 6-8 hours until the meat is tender. Just remember to adjust seasoning and add vinegar at the end.

Final Thoughts

This Short Rib Ragu with Pasta Recipe holds a special place in my kitchen. It’s the kind of dish that warms the heart and impresses without fuss. Whether you’re cooking for yourself or a hungry crowd, it delivers big-time on comfort and flavor. I hope you enjoy making it as much as I do—and remember, the best part is slowing down and savoring every step (and bite!). Grab your favorite pasta, fire up that stove, and give this ragu a go—you won’t regret it!

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Short Rib Ragu with Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

This rich and hearty Short Rib Ragu features tender, slow-simmered beef short ribs cooked in a flavorful tomato and red wine sauce. Perfect served over thick pasta like pappardelle or tagliatelle, this classic Italian-inspired dish combines savory meat, aromatic herbs, and a touch of vinegar to create a deeply satisfying main course ideal for family dinners or special occasions.

Ingredients

Meat

  • 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes

Sauce

  • 2 tablespoon Light olive oil – or use vegetable or avocado oil
  • Kosher salt – to taste
  • 1 cup White onion – Finely diced
  • ½ cup Celery – Finely diced
  • ½ cup Carrot – Finely diced
  • 4 Garlic cloves – Finely minced
  • 2 tablespoon Tomato paste
  • 1 cup Red wine
  • 1 cup Broth – Beef or chicken
  • 1 ¾ cup Crushed tomatoes – 14oz can
  • Herb Bundle – Rosemary, thyme, parsley stems
  • 2 Bay leaves
  • 2 tablespoon Sherry or red wine vinegar
  • Fresh cracked pepper – to taste

Pasta and Garnish

  • 1 lbs Pasta – Tagliatelle or pappardelle
  • Chopped parsley – for garnish
  • Grated parmigiano reggiano – for garnish

Instructions

  1. Season the Meat: Season the short ribs generously on all sides with kosher salt to enhance their natural flavors.
  2. Sear the Short Ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs without crowding and sear all sides until browned. Work in batches if necessary. Transfer seared ribs to a plate and remove excess grease from the pot, leaving no more than 2 tablespoons.
  3. Sauté Vegetables: Add the diced onion, celery, carrot, and minced garlic to the same pot. Sauté on medium-high heat for 3-4 minutes until the onions soften and the vegetables release their aroma.
  4. Add Tomato Paste and Seasoning: Stir in the tomato paste, 1 teaspoon kosher salt, and 1/2 teaspoon fresh cracked pepper. Cook for an additional 2-3 minutes to develop a deep flavor.
  5. Deglaze with Wine: Pour in the red wine and scrape the bottom of the pot to lift all the browned bits, which add richness to the sauce.
  6. Simmer the Ragu: Return the seared short ribs to the pot. Add broth, crushed tomatoes, the herb bundle, and bay leaves. Bring to a low simmer, cover the pot leaving the lid slightly ajar to allow steam to escape, and reduce the heat to maintain a gentle simmer. Cook for 2 to 2 1/2 hours, stirring occasionally and adding broth or water if the sauce becomes too thick.
  7. Check Tenderness and Continue Cooking if Needed: The ribs should be fork tender and easily fall apart. If not tender after 2 1/2 hours, continue simmering for an additional 30 minutes.
  8. Shred the Meat: Remove and discard the bay leaves and herb bundle. If using boneless ribs, shred the meat directly in the pot with two forks or tongs. If bone-in, carefully remove bones and cartilage before shredding.
  9. Adjust Seasoning and Finish Sauce: Taste the sauce and adjust seasoning with more salt and pepper if needed. Stir in the sherry or red wine vinegar for brightness. If the sauce is too watery, simmer uncovered for another 15-30 minutes to thicken.
  10. Cook Pasta and Serve: Prepare your pasta according to package instructions. Serve the ragu over the pasta, garnished with chopped parsley and grated Parmigiano Reggiano.

Notes

  • Using deboned short ribs cut into cubes offers convenience, but bone-in ribs add more flavor.
  • Stewing beef cubes can substitute for short ribs for a more budget-friendly option.
  • This ragu pairs well with pasta, polenta, ravioli fillings, lasagna layers, roasted vegetables, or even as a topping for hummus.
  • Recommended pasta shapes are thicker and heartier, such as pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.
  • Remove cartilage when shredding bone-in ribs as it may be unappetizing to some.
  • Adjust the sauce thickness by simmering longer if needed for preferred consistency.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 45 g
  • Cholesterol: 110 mg

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