If you have ever dreamed of sinking your teeth into tender, melt-in-your-mouth beef enveloped in a rich tomato sauce that clings to every strand of pasta, then you’re in for a real treat with this Braised Short Rib Ragu Pasta Recipe. It’s a celebration of slow-cooked joy where luscious short ribs, aromatic vegetables, and bold herbs come together to create a comforting and hearty Italian classic that feels like a warm hug on a plate. Whether you’re cooking for family or craving a cozy dinner to impress friends, this Braised Short Rib Ragu Pasta Recipe is an absolute must-try that elevates everyday pasta to a memorable feast.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this dish spectacular. Each component plays a vital role, from the richness of beef to the brightness of fresh vegetables and the depth added by herbs and wine. Here’s what you need:
- 2 pounds bone-in beef short ribs: The star of the dish, these provide incredible flavor and tenderness after slow braising.
- Salt and pepper to taste: Essential for seasoning the meat and balancing flavors.
- 2 tablespoons olive oil: For searing the ribs and sautéing the vegetables, adding depth and richness.
- 1 small onion (diced): Brings natural sweetness and aroma to the sauce.
- 2 carrots (peeled and diced): Adds subtle earthiness and color.
- 2 celery stalks (diced): Provides crunch and a fresh base note to the ragu.
- 4 cloves garlic (minced): Infuses the sauce with pungent warmth and complexity.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and deepens the sauce’s color.
- 1 cup dry red wine: Adds acidity and enhances the savory depth, perfect for deglazing.
- 1 can (28 oz) crushed tomatoes: The heart of the sauce, offering a robust and tangy body.
- 1 teaspoon dried thyme: Earthy herb that complements beef beautifully.
- 1 teaspoon dried oregano: Another classic Italian herb that lifts the flavor profile.
- 1 bay leaf: Infuses subtle aromatic notes throughout the slow cook.
- 1/2 teaspoon crushed red pepper flakes (optional): Adds a hint of heat for those who like a little kick.
- 1/2 cup beef broth (as needed): Keeps the sauce perfectly saucy if it thickens too much.
- 1 pound pappardelle or rigatoni pasta: Both shapes hold the luscious sauce wonderfully.
- 1/2 cup grated Parmesan cheese: A nutty finish that brings everything together.
- Fresh parsley for garnish (optional): Adds freshness and a pop of vibrant green color.
How to Make Braised Short Rib Ragu Pasta Recipe
Step 1: Sear the Short Ribs
Start by seasoning your short ribs with salt and pepper. Heating olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat allows you to get a beautiful deep brown crust on each side of the ribs. This Maillard reaction locks in juices and flavor, so take your time browning for about 3 to 4 minutes per side. Once seared, set the ribs aside because we’ll return them later to bathe in all that wonderful sauce.
Step 2: Build the Flavor Base
In the same pot with all those delicious browned bits, toss in the diced onion, carrots, and celery. This trio is a classic soffritto that creates the backbone of many Italian sauces. Let the vegetables soften gently for about 5 to 6 minutes to release their natural sweetness. Then add the garlic and tomato paste, stirring for another minute to awaken their aromas before deglazing with red wine. Scrape up any caramelized pieces from the bottom—this is where real flavor magic happens. Let the wine simmer for 2 to 3 minutes, intensifying the sauce’s richness.
Step 3: Simmer the Ragu
Add the crushed tomatoes, thyme, oregano, bay leaf, and crushed red pepper flakes to paint a bold flavor palette. Nestle the seared short ribs back into the pot, making sure they’re well coated. Lower the heat to a gentle simmer, cover, and allow this to cook for 2.5 to 3 hours. This slow braise melts the tough muscle fibers until the meat is fall-off-the-bone tender. Keep an eye on the sauce and add the beef broth as needed to keep it luscious and saucy.
Step 4: Shred and Finish the Sauce
Remove the short ribs carefully and discard bones and any excess fat. Use two forks to shred the tender meat into bite-sized pieces, then return it to the sauce. Stir well and simmer uncovered for 10 more minutes to thicken and marry all the flavors perfectly.
Step 5: Cook the Pasta and Combine
While your ragu finishes, cook your chosen pasta to al dente according to the package instructions. Drain the pasta, then toss it vigorously with the rich short rib ragu so every bite is filled with that irresistible sauce. Serve hot with a generous sprinkle of Parmesan cheese and a little fresh parsley for brightness.
How to Serve Braised Short Rib Ragu Pasta Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese enhances the umami notes and adds a creamy contrast to the deep tomato flavors. A handful of chopped fresh parsley or even a drizzle of extra virgin olive oil gives a fresh, vibrant touch to finish the dish beautifully.
Side Dishes
This hearty Braised Short Rib Ragu Pasta Recipe pairs wonderfully with a crisp green salad dressed with tangy vinaigrette to cut through the richness. A warm, crusty loaf of garlic bread or a simple sauté of seasonal greens like spinach or kale can also be great companions that complete the meal without overwhelming it.
Creative Ways to Present
For a rustic Italian vibe, serve the pasta family-style in a large, shallow bowl so everyone can twirl their own portions. Alternatively, try plating individual servings with a ladle of ragu on top and a Parmesan crisp for an elegant touch that will wow your guests visually and in taste.
Make Ahead and Storage
Storing Leftovers
This Braised Short Rib Ragu Pasta Recipe actually tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen, and reheating gently brings out the best in every bite.
Freezing
If you want to keep it longer, freeze the ragu (without pasta) in a sealed container for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating slowly on the stovetop, adding broth if needed to loosen the sauce.
Reheating
To reheat, warm the ragu gently over low heat, stirring frequently to prevent burning and preserve texture. Reheat the pasta separately or toss it with sauce just before serving to maintain perfect bite and prevent sogginess.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will work just as well and may be easier to shred. You’ll still get that luscious, tender meat which is key to this recipe’s success.
Is there a substitute for red wine in the recipe?
If you prefer not to use wine, beef broth combined with a splash of balsamic vinegar or grape juice can mimic the acidity and depth red wine adds to the sauce beautifully.
What pasta is best for Braised Short Rib Ragu Pasta Recipe?
Pappardelle or rigatoni are great choices because their wide ribbons and ridges hold the hearty sauce well. But feel free to use whatever pasta you love as the sauce is versatile and indulgent.
How long does it take to cook this ragu?
The slow simmering usually takes about 2.5 to 3 hours to get the short ribs perfectly tender. This low and slow method is crucial for unlocking that melt-in-your-mouth texture and rich flavor.
Can I make this recipe ahead of time?
Yes! In fact, making this Braised Short Rib Ragu Pasta Recipe a day ahead is ideal. The flavors meld and deepen overnight in the refrigerator, turning each bite into something even more special.
Final Thoughts
This Braised Short Rib Ragu Pasta Recipe is truly one of those dishes that feels like a special occasion every time you make it, yet it uses humble ingredients that elevate into something extraordinary with a little patience and love. I encourage you to try it yourself, gather loved ones around the table, and savor the comforting flavors that only a slow-braised ragu can provide. Once you taste that tender beef and rich sauce coating your pasta, you’ll understand why this recipe quickly becomes a favorite.
Print
Braised Short Rib Ragu Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
This Braised Short Rib Ragu Pasta combines tender, fall-off-the-bone beef short ribs with a rich and savory tomato-based sauce, slow-cooked to perfection and served over hearty pappardelle or rigatoni pasta. This comforting Italian-inspired dish features deep flavors developed over hours of gentle braising, making it an ideal meal for a special family dinner or cozy gathering.
Ingredients
Meat and Seasoning
- 2 pounds bone-in beef short ribs, salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth (as needed)
Pasta and Garnish
- 1 pound pappardelle or rigatoni pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Season and Sear Short Ribs: Generously season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5 to 6 minutes until softened and fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to enhance flavor.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, dried thyme, oregano, bay leaf, and crushed red pepper flakes if using.
- Braise Short Ribs: Return the short ribs to the pot, nestling them into the sauce. Cover the pot, reduce heat to low, and simmer gently for 2.5 to 3 hours until the meat is tender and falling off the bone. Add beef broth as needed if the sauce becomes too thick.
- Shred and Finish Sauce: Remove short ribs from the pot. Discard bones and excess fat, then shred the meat. Return shredded meat to the sauce and simmer uncovered for 10 more minutes to meld flavors.
- Cook Pasta: Meanwhile, cook the pasta according to the package instructions until al dente. Drain well.
- Toss and Serve: Toss the cooked pasta with the short rib ragu. Serve hot, topped with grated Parmesan cheese and fresh parsley if desired.
Notes
- This dish can be made a day ahead; the flavors deepen overnight for even better taste.
- You can substitute boneless short ribs or beef chuck if bone-in short ribs are unavailable.
- Pappardelle or rigatoni pasta are preferred as they hold the rich ragu sauce well.
