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Easy Short Rib Beef Ragu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 35 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Description

This Easy Short Rib Beef Ragu recipe features tender, slow-simmered beef short ribs in a rich tomato and red wine sauce, finished with creamy Parmesan and served over pappardelle pasta. The dish balances robust flavors through searing, simmering, and slow cooking, making it a perfect hearty Italian-inspired meal.

Ingredients

Scale

Meat

  • 4 pounds beef short ribs

Vegetables & Aromatics

  • 1 cup finely diced yellow onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 6 cloves garlic, minced

Herbs & Spices

  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Kosher salt
  • Fresh cracked pepper

Liquids & Sauces

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 28 ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 1 cup beef stock
  • 1/2 cup heavy cream

Cheese & Pasta

  • 1/2 cup freshly grated Parmesan cheese
  • Pappardelle pasta for serving
  • Grated Parmesan cheese for garnish

Instructions

  1. Heat and Sear: Heat olive oil in a 5-quart braising pan over medium-high heat. Season all sides of the short ribs liberally with salt and pepper. Sear the short ribs on all sides until a dark golden brown crust forms. Remove and set aside.
  2. Sauté Vegetables: In the same pan with the drippings, add the onion, carrot, and celery along with large pinches of salt and pepper. Cook, stirring occasionally, for 7-8 minutes until softened.
  3. Add Aromatics and Tomato Paste: Stir in garlic, tomato paste, Italian seasoning, dried oregano, fresh thyme, and additional salt and pepper. Cook, stirring frequently, for 2 minutes to develop flavors.
  4. Deglaze with Wine: Pour in the dry red wine and bring to a simmer. Reduce heat and gently simmer for 4-5 minutes until the wine is reduced by about half.
  5. Add Tomatoes and Stock: Stir in crushed San Marzano tomatoes and beef stock with more salt and pepper to taste.
  6. Simmer Short Ribs: Nestle the seared short ribs and their juices into the sauce along with rosemary sprigs and bay leaves. Cover and bring to a simmer over medium-high heat, then reduce heat and simmer gently for 2.5–3 hours until the short ribs are fall-off-the-bone tender.
  7. Shred Meat: Transfer the short ribs to a large plate, shred the meat using two forks, and discard bones, gristle, rosemary, and bay leaves. Return the shredded meat to the sauce.
  8. Finish Sauce: Stir in heavy cream and grated Parmesan cheese until the cheese melts. Simmer uncovered for 20-30 minutes to thicken the sauce. Adjust seasoning with salt and pepper as needed.
  9. Cook Pasta: While the sauce simmers, cook pappardelle pasta according to package instructions until al dente.
  10. Combine and Serve: Toss the cooked pasta with the ragu sauce. Garnish with additional freshly grated Parmesan cheese and serve immediately. Enjoy!

Notes

  • For best flavor, ensure short ribs are deeply browned on all sides during searing.
  • Use a sturdy, heavy-bottomed pot or braising pan to maintain even heat during simmering.
  • If the sauce becomes too thick, thin it with a splash of pasta cooking water or additional beef stock before tossing with the pasta.

Find it online: https://yumrecipesfood.com/easy-short-rib-beef-ragu-recipe/