Few things say comfort like a bowl of Short Rib Ragu Pasta. Tender chunks of beef short rib simmer for hours in a rich tomato and wine sauce until they fall apart with a fork. The result? Deep, complex flavor that clings to every ribbon of pasta. It’s hearty, elegant, and the kind of dish that makes your kitchen smell like an Italian trattoria.
Table of Contents
Why You’ll Love This Short Rib Ragu Pasta
This isn’t your average pasta sauce — it’s pure Italian soul food.
- Deep, slow-cooked flavor in every bite
- Tender beef that melts in your mouth
- Perfect for date nights, holidays, or cozy Sundays
- Makes plenty — great for leftovers or meal prep
- Freezer-friendly for future dinners
I first made this dish after a long week when all I wanted was a slow, simmering meal that felt like home. The aroma of garlic, herbs, and beef simmering for hours was pure magic. Now, it’s one of my favorite weekend recipes — comforting, rich, and worth every minute.
Ingredients You’ll Need
This ragu builds layer after layer of flavor — all from simple ingredients.
Main Ingredients
- 2 lbs beef short ribs, de-boned and cut into 2″ cubes – tender and full of flavor
- 2 tbsp light olive oil – for browning the meat
- Kosher salt and fresh cracked pepper – to season generously
- 1 cup white onion, finely diced – aromatic base
- ½ cup celery, finely diced – adds balance
- ½ cup carrot, finely diced – subtle sweetness for the sauce
- 4 garlic cloves, minced – depth and aroma
- 2 tbsp tomato paste – builds a deep, rich flavor base
- 1 cup broth (beef or chicken) – adds richness and moisture
- 1¾ cup crushed tomatoes (14 oz can) – body of the sauce
- Herb bundle (rosemary, thyme, parsley stems) – adds earthy aroma
- 2 bay leaves – traditional for slow sauces
- 2 tbsp sherry or red wine vinegar – balances with acidity
- 1 lb tagliatelle or pappardelle pasta – perfect for catching the ragu
- Chopped parsley & grated Parmigiano Reggiano – for garnish
Optional Add-Ons or Substitutes
- Replace red wine with extra broth and 1 tbsp balsamic vinegar
- Add mushrooms for umami depth
- Use gluten-free pasta if preferred
- For lighter flavor, try chicken thighs instead of short ribs
- Pair with Pasta with Garlic Olive Oil Sauce for a pasta duo night
- Finish with a drizzle of olive oil before serving for richness
Step-by-Step Instructions
This recipe rewards patience — every step deepens the flavor.
- Sear the short ribs:
Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Season beef with salt and pepper. Brown all sides, about 3–4 minutes per side. Remove and set aside. - Sauté the aromatics:
In the same pot, add onions, celery, and carrots. Sauté 5–7 minutes until softened. Add garlic and tomato paste, stirring for 2 minutes until fragrant and caramelized. - Deglaze with red wine (optional):
Pour in wine, scraping up browned bits from the bottom. Let it simmer 2–3 minutes to reduce slightly. - Add liquids and herbs:
Add broth, crushed tomatoes, herb bundle, bay leaves, and browned beef. Stir well, bring to a gentle simmer. - Slow cook:
Reduce heat to low, cover partially, and simmer for 2½–3 hours, stirring occasionally, until beef is fork-tender. (Jake tip: If the sauce thickens too much, add more broth.) - Shred the beef:
Remove beef pieces and shred with two forks. Return meat to sauce and stir in sherry or vinegar to balance the richness. Adjust salt and pepper. - Cook the pasta:
In the last 15 minutes of cooking, boil pasta until al dente. Reserve ½ cup of pasta water. - Combine:
Toss pasta directly into the sauce, adding pasta water as needed for a silky consistency. - Serve and garnish:
Plate with chopped parsley, grated Parmigiano Reggiano, and a drizzle of olive oil.
Quick Reminders:
- Brown the meat well — that’s the flavor foundation
- Let the sauce simmer slowly for tenderness
- Use fresh herbs — they elevate the sauce
- Add vinegar at the end to brighten the flavors
- Save some pasta water for perfect sauce texture
Expert Tips for Success
Mastering ragu is all about patience and precision.
- Use a heavy Dutch oven for even cooking
- The longer it simmers, the better it tastes
- Let the sauce rest for 10 minutes before serving — flavors meld beautifully
- Add a pinch of sugar if tomatoes are too acidic
- Double the recipe — it freezes perfectly
- Pair with Garlic Parmesan Dinner Rolls to soak up every drop of sauce
Serving Suggestions
This luxurious ragu deserves an equally comforting presentation.
- Serve over wide pasta like pappardelle or tagliatelle
- Garnish with extra herbs and cheese
- Pair with Cheesy Tennessee Onions for a full comfort meal
- Add roasted vegetables or a crisp salad
- Finish with a sprinkle of chili flakes for mild heat
Storing and Reheating
This ragu tastes even better the next day — perfect for make-ahead meals.
How to Store It
- Store in airtight containers up to 4 days in the fridge
- Freeze up to 3 months (cool completely before freezing)
- Keep pasta and sauce separate for best texture
How to Reheat It
- Stovetop: Warm over low heat with a splash of broth
- Microwave: Heat in intervals, stirring often
- Oven: Reheat covered at 325°F for 20 minutes
Nutrition Information (Per Serving)
- Calories: 657 kcal
- Carbohydrates: 69g
- Protein: 42g
- Fat: 22g
- Saturated Fat: 8g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 91mg
- Sodium: 1054mg
- Potassium: 1071mg
- Fiber: 5g
- Sugar: 7g
- Vitamin A: 1115IU
- Vitamin C: 12mg
- Calcium: 116mg
- Iron: 6mg
Frequently Asked Questions
Can I use boneless short ribs?
Yes — they cook faster and shred easily.
Can I make this in a slow cooker?
Absolutely! Sear meat and sauté veggies first, then cook on LOW for 8 hours or HIGH for 4–5 hours.
What pasta works best?
Tagliatelle or pappardelle — their wide shape holds the sauce beautifully.
Final Thoughts
Short Rib Ragu Pasta is everything Italian comfort food should be — rich, slow-simmered, and soul-satisfying. Every bite brings tender beef, aromatic vegetables, and a sauce so good you’ll want to mop up every drop with bread.
- Take time to brown the meat deeply
- Simmer low and slow for tender perfection
- Finish with herbs and cheese for an unforgettable meal
Short Rib Ragu Pasta
This hearty, slow-simmered Short Rib Ragu Pasta features fork-tender beef in a rich tomato and wine sauce, tossed with wide ribbons of pasta and finished with herbs and Parmigiano Reggiano. Italian comfort food at its finest.
Ingredients
Equipment
Method
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Season beef with salt and pepper, and brown all sides for 3–4 minutes per side. Remove and set aside.
- Add onions, celery, and carrots to the pot. Sauté for 5–7 minutes until softened. Stir in garlic and tomato paste, and cook for 2 minutes until fragrant.
- Add broth, crushed tomatoes, herb bundle, and bay leaves. Return browned beef to the pot. Bring to a simmer.
- Reduce heat to low, cover partially, and simmer for 2½ to 3 hours, stirring occasionally, until beef is fork-tender. Add more broth if sauce thickens too much.
- Remove beef, shred with forks, and return to sauce. Stir in balsamic vinegar and adjust seasoning to taste.
- Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.
- Toss cooked pasta with ragu in the pot. Add reserved pasta water as needed to loosen the sauce and coat the pasta.
- Serve hot, topped with chopped parsley and grated Parmigiano Reggiano.
Nutrition
Notes
- Wine replaced with broth + balsamic vinegar to keep it alcohol-free.
