If you are craving a rich, comforting meal that feels like a warm hug on a plate, this Easy Short Rib Beef Ragu Recipe is the perfect go-to. Tender, melt-in-your-mouth short ribs slowly braised to perfection in a deeply flavorful tomato and red wine sauce create a dish that’s as indulgent as it is simple to make. This recipe turns humble ingredients into an extraordinary experience that will have everyone asking for seconds and praising your cooking skills. Whether it’s a cozy weeknight dinner or a special gathering, this beef ragu delivers robust, satisfying flavors that linger long after the last bite.

A white pot with light green handles sits on a white marbled surface, filled with a rich, dark red-brown sauce. Inside the pot, there are nine pieces of browned meat with a slightly crispy texture, each piece resting partially submerged in the sauce. Two sprigs of fresh green rosemary and two pale green bay leaves float on top, adding contrast and detail. The sauce looks thick with visible small bits, and the pot is placed on a white and gray striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are straightforward yet essential — each one brings a unique element that builds layers of flavor and texture in your Easy Short Rib Beef Ragu Recipe. From the aromatic vegetables that form the base to the herbs and rich stock that amplify the meat’s savory depth, every component plays a starring role.

4 pounds beef short ribs: The star of the dish, providing tender, flavorful meat that melts in your mouth.
2 tablespoons olive oil: For searing, it adds a subtle richness and helps develop a beautiful crust on the ribs.
1 cup finely diced yellow onion: Adds sweetness and depth to the sauce as it cooks down.
1/2 cup finely diced carrot: Brings natural sweetness and color to the ragu.
1/2 cup finely diced celery: Contributes a slight earthiness and crunch to the mirepoix base.
6 cloves garlic, minced: Elevates the flavor with its aromatic, pungent bite.
2 tablespoons tomato paste: Intensifies the tomato essence and deepens the sauce’s color.
2 teaspoons Italian seasoning: A harmonious blend that infuses the sauce with classic Mediterranean herb notes.
1 teaspoon dried oregano: Adds an earthy, slightly bitter balance to the sweetness of tomatoes.
1 teaspoon fresh thyme leaves: Provides a fresh, almost lemony herbaceousness.
1 cup dry red wine: Adds acidity and richness, helping tenderize the meat and lift the sauce flavors.
28-ounce can whole peeled San Marzano tomatoes, crushed by hand: Offers sweet, vibrant tomato body to the ragu.
1 cup beef stock: Enhances the savory depth and ensures the sauce isn’t too acidic.
2 sprigs fresh rosemary: Imparts a piney, fragrant aroma that complements beef perfectly.
2 bay leaves: Adds subtle complexity and a herbal undertone.
1/2 cup heavy cream: Softens and rounds out the sauce with a luscious silkiness.
1/2 cup freshly grated Parmesan cheese: Brings a salty, nutty finish that enriches every bite.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Fresh cracked pepper: Adds warmth and a hint of spice.
Pappardelle pasta: The ideal broad noodles to hold onto the thick, meaty sauce.
Grated Parmesan cheese for garnish: A final touch of flavor and visual appeal.

How to Make Easy Short Rib Beef Ragu Recipe

Step 1: Sear the Short Ribs

Start by heating olive oil in a sturdy 5-quart braising pan over medium-high heat. Season each side of the beef short ribs generously with kosher salt and fresh cracked pepper. Sear the ribs on all sides until they develop a dark golden-brown crust. This caramelization unlocks incredible flavor, so be patient and don’t rush this step. Once browned, set the ribs aside while you build the sauce base.

Step 2: Build the Flavor Base

In the same pan, keep the flavorful drippings and add the finely diced onion, carrot, and celery, seasoning with salt and pepper. Cook, stirring occasionally, until the vegetables soften and take on a golden hue, about 7 to 8 minutes. This soffritto forms the backbone of your ragu’s complex flavor profile.

Step 3: Add Aromatics and Seasonings

Next, stir in the minced garlic, tomato paste, Italian seasoning, dried oregano, and fresh thyme leaves. Season again lightly with salt and pepper. Cook everything together for 2 minutes, stirring frequently, to toast the tomato paste and blend the herb aromas beautifully into the base.

Step 4: Deglaze and Simmer

Pour in the dry red wine and bring the mixture to a simmer. Allow it to reduce gently over 4 to 5 minutes or until the liquid cuts about in half. Reducing the wine concentrates its fruity and earthy notes, creating a rich backbone for the ragu.

Step 5: Combine Tomatoes and Stock

Stir in the crushed San Marzano tomatoes and beef stock, seasoning once again with salt and pepper. Nestle the seared short ribs along with their tasty juices back into the sauce. Tuck in the fresh rosemary sprigs and bay leaves for an herby, fragrant boost.

Step 6: Braise Low and Slow

Cover the pan and bring to a simmer over medium-high heat, then reduce the heat to low. Let it simmer gently for about 2.5 to 3 hours, or until the short ribs are so tender they fall off the bone with just two forks. This slow braise melds all the flavors and transforms the meat into pure velvet.

Step 7: Shred and Enrich the Ragu

Carefully transfer the ribs to a plate and shred the meat, discarding bones, gristle, and excess fat. Remove the rosemary and bay leaves from the sauce. Return the shredded beef to the pan, then stir in heavy cream and freshly grated Parmesan cheese until melted and silky. Let the sauce simmer uncovered for another 20 to 30 minutes to thicken and intensify. Adjust salt and pepper to taste.

Step 8: Cook Pasta and Serve

While the sauce finishes, cook pappardelle pasta according to package directions until just al dente. Toss the noodles with the luscious beef ragu, ensuring every strand is coated in that rich, creamy sauce. Serve hot with a generous sprinkle of grated Parmesan cheese on top. Trust me, this combination is irresistible.

How to Serve Easy Short Rib Beef Ragu Recipe

A large round pot with light green handles holds a rich, deep red-brown stew. The stew has a thick, slightly oily surface with small herbs and spices floating throughout. In the center, there is a pile of shredded dark brown meat sitting on top of the liquid, showing fibrous texture and slight shine. The pot is placed on a white marbled surface, with a light cloth near one handle. The inside rim of the pot has some splashes of the stew, adding a rustic touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly grated Parmesan cheese adds the perfect salty, nutty finish to this ragu, enhancing its creamy texture. For a fresh contrast, chopped flat-leaf parsley on top brightens the dish visually and adds a subtle herbal note that balances the rich sauce beautifully.

Side Dishes

This smoky, savory ragu pairs beautifully with a simple arugula salad tossed with lemon vinaigrette to cut through the richness. Garlic bread or crusty Italian bread is also a must-have to soak up every last bit of that delectable sauce.

Creative Ways to Present

Try serving this Easy Short Rib Beef Ragu Recipe over creamy polenta or even mashed potatoes for a comforting twist. You can also use it as a hearty filling for stuffed bell peppers or layered into a lasagna, adding a unique depth of flavor that will impress any guest.

Make Ahead and Storage

Storing Leftovers

Leftover short rib beef ragu keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making it an excellent dish to prepare in advance.

Freezing

This ragu freezes wonderfully, so you can double the recipe and save some for later. Store in a freezer-safe container for up to 3 months. Be sure to cool it completely before freezing to preserve the fresh flavors.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water, stock, or pasta water to loosen the sauce if necessary. Avoid overheating to keep the meat tender and the sauce creamy.

FAQs

Can I use different cuts of beef instead of short ribs?

Absolutely! While short ribs yield that perfect tender texture, you can substitute beef chuck roast or brisket. Just expect slightly different cooking times and textures, but the rich flavor will still be fantastic.

Do I have to use red wine in this recipe?

Red wine adds depth and acidity that enhances the sauce, but if you prefer not to use alcohol, you can substitute with more beef stock and a splash of red wine vinegar or grape juice for brightness.

What type of pasta works best with this ragu?

Wide, flat pasta like pappardelle is ideal because it holds the thick sauce well. Tagliatelle or fettuccine are great alternatives if pappardelle isn’t available.

Can I make this recipe in a slow cooker?

Yes, after searing, you can transfer everything to a slow cooker and cook on low for 6 to 8 hours. Finish the sauce by adding cream and Parmesan at the end, then thicken on the stovetop if needed.

Is this recipe suitable for meal prepping?

Definitely! This ragu tastes even better the next day, making it perfect for meal prep. Portion it out with pasta or your favorite sides for quick, satisfying lunches or dinners throughout the week.

Final Thoughts

This Easy Short Rib Beef Ragu Recipe is one of those dishes that truly feels like a kitchen hug—rich, rewarding, and so wonderfully comforting. It brings restaurant-quality flavors to your home with just a little patience and simple ingredients. Whether you’re cooking for family or friends, this ragu promises to make any mealtime memorable. I can’t wait for you to try it and fall in love with every luscious bite just like I did!

Easy Short Rib Beef Ragu Recipe