Slow-Cooked Short Rib Ragu

Nothing spells comfort like this slow-cooked short rib ragu bubbling away in the oven on a Sunday. The slow simmer brings out incredible depth that store-bought sauces just cannot match. The beef breaks down into juicy shreds and merges into a rich tomatoey sauce that loves to coat big ribbons of fresh pasta. My favorite part is how it perfumes the whole house long before dinner is ready.

I first made this ragu for a holiday gathering and my friends still ask me about it every year. Even my pasta-loving picky eater went in for seconds after her first plate.

Ingredients

• Bone-in beef short ribs: Bold beefy flavor that becomes tender from slow cooking Pick well-marbled pieces for the best results
• Olive oil: Adds richness and helps with browning Use extra virgin for the best taste
• Yellow onion, carrot, celery: The classic Italian soffritto Gives a sweet aromatic backbone Chop evenly for a balanced bite
• Garlic: Brings depth and a subtle heat Fresh cloves make a big difference
• Tomato paste: Deepens the sauce and adds umami Look for double concentrated
• Crushed red pepper flakes: Optional but brings a gentle smoky heat Use fresh for brightest flavor
• Dry cabernet wine: Adds complexity and helps tenderize Go for a wine you’d drink
• Crushed tomatoes and water: The base of the sauce Use Italian tomatoes if you can
• Beef broth: Boosts the savory meaty quality Choose low sodium to control salt
• Bay leaf and rosemary: Bring herbal structure and a woodsy aroma Fresh rosemary stands out here
• Fettuccine or pappardelle: Need noodles with some body to stand up to this sauce Egg pasta is classic
• Pecorino romano: Salty sharp finish Grate it fresh for fullness
• Parsley or basil: Brightens the plate and adds freshness
• Burrata: For extra decadence if you are feeling fancy Use high quality for the creamiest result
• Crusty bread: Must for swiping up every last bit

Instructions

Prep the Short Ribs:

Pat the short ribs dry using a paper towel. Liberally coat all surfaces with salt and pepper which sets up the flavor foundation for the entire dish.

Brown the Short Ribs:

Pour olive oil into a large Dutch oven and heat over medium-high. Place the ribs in and sear each side two to three minutes until richly browned. This deep browning adds tons of flavor to the finished ragu. Remove the ribs to a plate.

Sauté the Vegetables:

If the pot looks a bit dry drizzle extra olive oil. Toss in diced onion carrot and celery. Let them cook over medium heat for about six to eight minutes stirring every now and then until they are softened and start to caramelize. Add minced garlic and cook for another minute till fragrant.

Tomato Paste and Spice:

Scoop tomato paste into the pot and sprinkle in the crushed red pepper flakes if you like a touch of heat. Stir well and let this cook for two to three minutes you want the paste to darken a bit and coat the veggies.

Deglaze With Wine:

Pour in the dry red wine and immediately use a wooden spoon or spatula to scrape up all the browned bits stuck to the pot. Let it bubble gently for three to four minutes so the alcohol cooks off and the liquid starts to reduce.

Build the Sauce and Simmer:

Tip in the crushed tomatoes using a splash of water to get every last bit from the can. Add in the beef broth bay leaf chopped rosemary sprigs and the seared short ribs with their juices. Stir gently then bring everything to a gentle simmer.

Slow Cook to Tenderness:

Cover the pot and place in a preheated oven at three hundred twenty five degrees Fahrenheit. Let it cook for two and a half to three hours. The meat should be utterly tender and almost ready to fall off the bone. If using a slow cooker set on low for seven to eight hours.

Shred and Reduce:

Carefully remove the short ribs and discard the bones. Use two forks to shred all the meat then return it to the sauce. Remove any herb stems and the bay leaf. Let the sauce simmer uncovered over low heat for fifteen to twenty minutes to thicken.

Cook the Pasta:

Boil a large pot of salted water. Drop in your fettuccine or pappardelle and cook until just al dente. Reserve a cup of pasta water before draining in case you want to loosen the sauce later.

Serve and Finish:

Toss the cooked pasta with a generous amount of ragu or simply dump the sauce over noodles mound them high and top with fresh Pecorino romano a scatter of parsley and burrata if you crave indulgence. Do not forget the crusty bread.

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My favorite ingredient is definitely the rosemary. I love how the scent fills the kitchen while it braises and reminds me of a trip to Tuscany. One Thanksgiving I made this for family instead of turkey and everyone went nuts for it.

Storage Tips

Let the ragu cool completely before transferring to airtight containers. It keeps fresh in the refrigerator for four days and reheats beautifully on the stove. For longer storage freeze in portioned containers for up to three months. Defrost overnight in the fridge for an easy future dinner.

Ingredient Substitutions

If short ribs are unavailable try beef chuck roast cut into large chunks which breaks down much the same way. For a nonalcoholic option you can swap the red wine with more beef broth plus a splash of balsamic for tang. Gluten free pasta works fine and you can even serve the ragu over creamy polenta or mashed potatoes.

Serving Suggestions

I love this ragu on wide pappardelle but it is equally delicious spooned onto creamy polenta or rustic mashed potatoes. For a fresh touch serve with a crisp green salad. For gatherings keep it simple with a big bowl of pasta and plenty of bread for mopping up sauce.

Cultural Context

This recipe draws from classic Italian Sunday sauces where families allow tough cuts of meat to gently braise over hours. The patience in the kitchen rewards you with flavors that transport you to an Italian trattoria no passport needed.

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Take your time and let the flavors work their magic. This ragu is a true showstopper for any special meal.

Frequently Asked Questions

→ What cut of beef works best for this dish?

Bone-in beef short ribs provide a rich flavor and become tender after slow-cooking, making them ideal.

→ Can I make this in a slow cooker?

Yes, after searing and sautéing, add all ingredients to a slow cooker and cook on LOW for 7–8 hours.

→ What kind of pasta pairs best?

Pappardelle or fettuccine are perfect, as their broad shape holds the hearty sauce well.

→ How do I achieve a thicker sauce?

Simmer the sauce uncovered for 15–20 minutes after shredding the meat to reduce and thicken it.

→ What toppings complement this dish?

Try grated pecorino, fresh parsley, basil, or a dollop of burrata for extra creaminess.

→ Is wine essential for the sauce?

The red wine adds depth, but you can substitute with more beef broth if you prefer alcohol-free.