Name: Hearty Short Rib Ragù for Cozy Family Dinners
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 4 pounds Beef Short Ribs (The heart of the dish); 1 tablespoon Light Olive Oil (For searing); 1 tablespoon Kosher Salt (Adjust to taste); 1 teaspoon Fresh Cracked Black Pepper (Adjust for spice level); 1 large White Onion (Chopped); 2 stalks Celery (Diced); 2 medium Carrot (Diced); 4 cloves Garlic (Minced); 2 tablespoons Tomato Paste (For depth of sauce); 1 cup Dry Red Wine (For deglazing); 2 cups Beef or Chicken Broth (Liquid base); 28 ounces Crushed Tomatoes (High-quality canned); 1 bunch Herb Bundle (Rosemary, Thyme, Parsley Stems) (Fresh is best); 2 leaves Bay Leaves (Remove before serving); 1 tablespoon Sherry or Red Wine Vinegar (To brighten flavors); 12 ounces Pasta (Tagliatelle or Pappardelle) (For serving); 1/4 cup Fresh Parsley (Chopped, for garnish); 1/2 cup Parmigiano Reggiano (For serving)

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The aroma of simmering beef can transport me back to warmth-filled kitchens and family gatherings. Enter the cozy world of Short Rib Ragù, a dish that perfectly embodies the heart of traditional Italian comfort food. This rich recipe combines tender short ribs with a medley of aromatic vegetables and a splash of dry red wine, resulting in a luxurious sauce that dances on your palate. Not only is this ragù perfect for those chilly evenings, but it also makes for an effortless make-ahead meal, allowing you to savor deep flavors without the last-minute stress. Whether you’re gathering friends for a cozy dinner or simply treating yourself to a satisfying indulgence, this dish is bound to become a cherished family favorite. What variations will you try to make it your own?

Why Is Short Rib Ragù So Special?

Hearty, Comforting Flavors: This dish brings an unmatched depth of flavor that warms both body and soul. Simmering Simplicity: The slow-cooking process allows you to enjoy precious moments while the ragù transforms into a rich masterpiece. Versatile Options: Whether you prefer beef, oxtail, or a vegetarian twist with lentils, you can easily tailor this recipe. Perfect for Make-Ahead: Leftovers are even better, as flavors meld together beautifully overnight, allowing for stress-free meals. Family Bonding: Serve it over pasta or polenta for a delightful family dinner that spurs conversation and connection. Don’t forget to check out my guide on customizing your Garlic Lemon Asparagus for the perfect side!

Short Rib Ragù Ingredients

For the Ragù
• Beef Short Ribs – The heart of the dish, offering rich marbling and a deep, beefy flavor when braised slowly.
• Light Olive Oil – Used for searing the meat; vegetable or avocado oil can be substituted if needed.
• Kosher Salt – Essential for enhancing the flavor; adjust according to your taste preference.
• Fresh Cracked Black Pepper – Adds a touch of heat; feel free to adjust for your spice level.
• White Onion – Provides an aromatic base with sweetness for the ragù; no direct substitutes suggested.
• Celery – Adds depth to the flavor; can replace with more onion or carrot if desired.
• Carrot – Contributes natural sweetness; no substitutions recommended for the best flavor.
• Garlic – A must for savory depth; opt for fresh garlic over powder for best results.
• Tomato Paste – Intensifies the dish’s tomato flavor; crucial for the depth of the sauce.
• Dry Red Wine – Adds acidity and complexity; a white wine can be swapped for a lighter flavor.
• Beef or Chicken Broth – Provides liquid and a robust flavor base; homemade or store-bought both work well.
• Crushed Tomatoes – The main sauce base; choose high-quality canned tomatoes for the best taste.
• Herb Bundle (Rosemary, Thyme, Parsley Stems) – Infuses the ragù with fresh, aromatic flavors; fresh is best but dried can work in a pinch.
• Bay Leaves – Adds aromatic depth; remove them before serving for a cleaner flavor.
• Sherry or Red Wine Vinegar – Brightens the finished dish; no substitutes necessary, though other vinegars can be used in a pinch.
• Pasta (Tagliatelle or Pappardelle) – Perfect for serving the ragù; gluten-free polenta is a great alternative.
• Fresh Parsley – For garnishing; adds color and freshness; basil or other herbs can be used as substitutes.
• Parmigiano Reggiano – Enhances flavor when sprinkled on top; feel free to use another hard cheese if preferred.

Enjoy these ingredients as the foundation for your delightful Short Rib Ragù, promising a cozy, satisfying meal that brings everyone together!

Step‑by‑Step Instructions for Short Rib Ragu

Step 1: Prepare Short Ribs
Begin by seasoning your beef short ribs generously with kosher salt and fresh cracked black pepper. Heat a tablespoon of light olive oil in a Dutch oven over medium-high heat. Once the oil shimmers, carefully add the short ribs in a single layer, searing them for about 4-5 minutes on each side until they turn a rich brown. After browning, set the ribs aside on a plate.

Step 2: Sauté Aromatics
In the same Dutch oven, remove excess grease, leaving about a tablespoon behind for flavor. Add finely chopped white onion, diced celery, and carrot to the pot, sautéing them over medium heat for about 3-4 minutes until softened and aromatic. Toss in minced garlic, and continue cooking for an additional minute, allowing its fragrance to fill the air, creating a beautiful base for your Short Rib Ragù.

Step 3: Build Flavor Base
Stir in a couple of tablespoons of tomato paste, mixing it thoroughly with the aromatic vegetables. Season the mixture with a pinch of salt and pepper, cooking for around 2-3 minutes to caramelize the tomato paste slightly. This important step deepens the flavor profile of your ragù, ensuring it develops a robust and rich essence.

Step 4: Deglaze
Next, add a generous cup of dry red wine to the pot, scraping the browned bits from the bottom with a wooden spoon. This deglazing step is vital, as it incorporates all those delightful flavors back into the sauce. Allow the wine to simmer for about 3-4 minutes, reducing slightly and enriching your Short Rib Ragù’s overall taste.

Step 5: Combine Ingredients
Return the browned short ribs to the pot, along with your chosen beef or chicken broth and a can of crushed tomatoes. Toss in an herb bundle of rosemary, thyme, and parsley stems, followed by a couple of bay leaves for added aroma. Stir gently to combine, then bring the mixture to a gentle boil before reducing the heat to low.

Step 6: Simmer
Cover the Dutch oven with a lid slightly ajar and let your ragù simmer gently on low heat for about 2.5 hours. This slow cooking allows the flavors to meld beautifully and the meat to become tender. Stir occasionally to ensure nothing sticks to the bottom, enjoying the enticing aroma that fills your kitchen.

Step 7: Shred Ribs
After the simmering time, remove the pot from heat and take out the herb bundle and bay leaves. If using bone-in short ribs, carefully shred the meat with two forks, discarding any bones. Returning the shredded meat to the sauce will give your Short Rib Ragù that comforting texture that clings perfectly to pasta.

Step 8: Finish Sauce
Stir in a splash of sherry or red wine vinegar to brighten the flavors of your ragù. Take a moment to taste and adjust the seasoning with more salt or pepper if needed. If the sauce appears too thin, let it simmer uncovered for 15-30 minutes, allowing it to thicken to your desired consistency.

Step 9: Cook Pasta
While the sauce finishes, bring a large pot of salted water to boil. Cook your choice of pasta—tagliatelle or pappardelle—according to the package instructions, until al dente, usually around 8-10 minutes. Drain the pasta and serve immediately with a generous helping of your rich Short Rib Ragù on top.

Step 10: Garnish and Serve
To elevate your dish, sprinkle fresh parsley for color and chopped Parmigiano Reggiano for an added depth of flavor. Serve hot, enjoying every comforting bite of this hearty Short Rib Ragù that will surely impress family and friends alike!

Expert Tips for Short Rib Ragù

Perfect Searing: Make sure to sear the short ribs without crowding the pot, as this creates a flavorful crust essential for your ragù.
Ingredient Quality: For the best flavor, use high-quality crushed tomatoes and broth. This significantly enhances the depth of your Short Rib Ragù.
Slow Simmering: Letting your ragù simmer on low heat allows the flavors to meld beautifully. Resist the temptation to rush this step!
Finish with Vinegar: Adding sherry or red wine vinegar at the end brightens the dish. A splash enhances the overall flavor balance.
Taste as You Go: Always taste and adjust seasoning at the end. This helps ensure your Short Rib Ragù reflects your preferred flavor profile.

What to Serve with Short Rib Ragù

Indulging in a bowl of Short Rib Ragù is only the beginning of a wondrous meal experience, so let’s enhance it further!

Creamy Polenta: This smooth and velvety dish contrasts beautifully with the ragù’s richness and absorbs its incredible flavors.
Garlic Bread: A crunchy, buttery side perfect for dipping into the ragù, providing that delightful crunch to complement each mouthful.
Roasted Vegetables: Seasonal veggies, like carrots and Brussels sprouts, bring a touch of sweetness and a satisfying texture, balancing the hearty ragù.
Green Salad: A fresh, crisp salad with a lemon vinaigrette adds brightness to the table, cutting through the richness of the dish and refreshing your palate.
Mashed Potatoes: Silky and buttery potatoes make a comforting pairing, serving as a plush bed for your ragù, ensuring every bite is full of flavor.
Red Wine: A glass of full-bodied red wine enhances the meal, echoing the wine notes in your ragù and adding depth to each sip.

When serving Short Rib Ragù, consider a mix of these sides to create a memorable dining experience that warms the heart and soul!

Short Rib Ragù Variations & Substitutions

Feel free to let your creativity shine and tailor the Short Rib Ragù to your personal taste!

Wine Swap: Replace red wine with dry white wine for a lighter flavor profile that adds a fruity twist. The acidity complements the dish beautifully.
Different Meats: Substitute beef short ribs with lamb shanks or oxtail for a unique flavor experience. Each meat brings its distinct richness to the ragù.
Vegetarian Delight: Use hearty lentils or mushrooms instead of beef for a vegetarian version that still packs a satisfying punch. Cooked lentils can mimic the texture of shredded beef wonderfully.
Spicy Kick: If you’re looking to amp up the heat, add a pinch of red chili flakes or a diced jalapeño while sautéing the vegetables. This brings a lovely warmth to the dish!
Creamy Finish: Stir in a splash of heavy cream towards the end of cooking for a dreamy, velvety texture. It enhances the sauce’s richness and provides a luxurious mouthfeel.
Herb Variations: Instead of the traditional herb bundle, try using fresh basil or oregano for a different aromatic experience. Fresh herbs brighten the flavors and add a Mediterranean flair.
Gluten-Free Alternative: Serve the ragù over gluten-free pasta or creamy polenta for a deliciously satisfying gluten-free meal. Either option pairs well with the sauce’s hearty texture.

If you’re in search of a delightful side dish, consider preparing some luscious Garlic Lemon Asparagus to balance the richness of the ragù! Or for a lighter twist, try a fresh side salad for a pop of color and freshness.

How to Store and Freeze Short Rib Ragù

Fridge: Store your Short Rib Ragù in an airtight container for up to 4 days. The flavors deepen as it sits, making it even more delicious!

Freezer: Allow the ragù to cool completely, then portion it into freezer-safe containers. It freezes well for up to 3 months, ensuring you have comforting meals ready to go.

Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of broth if needed to restore consistency.

Make Ahead Options

Short Rib Ragù is a fantastic meal prep choice for busy weeknights! You can easily prepare the entire ragù recipe up to 24 hours in advance. After cooking, allow the ragù to cool completely, then transfer it to an airtight container and refrigerate. The flavors will deepen overnight, making it just as delicious (if not better) when you reheat it. When you’re ready to serve, simply reheat the ragù on the stove over low heat until warmed through. If it thickens too much, add a splash of broth to loosen it up. With these make-ahead tips, you’ll enjoy a comforting and hearty meal without the last-minute stress!

Short Rib Ragù Recipe FAQs

What type of beef is best for Short Rib Ragù?
Absolutely! Beef short ribs are ideal due to their rich marbling and flavor when slow-cooked. If you’re looking for alternatives, consider using oxtail for a unique flavor or chuck roast for a more budget-friendly option that still delivers tenderness.

How should I store leftover Short Rib Ragù?
It’s very easy! Allow your Short Rib Ragù to cool completely before transferring it to an airtight container. You can refrigerate it for up to 4 days. Surprisingly, the flavors improve as it sits, making those leftovers even more delicious.

Can I freeze Short Rib Ragù?
Definitely! After cooling, portion your Short Rib Ragù into freezer-safe containers. It freezes beautifully for up to 3 months. When you’re ready to enjoy it again, just thaw in the fridge overnight and gently reheat on the stovetop, adding a splash of broth if it feels too thick.

What if my Short Rib Ragù is too thin?
No problem! If you find your ragù is too thin at the end of cooking, simply let it simmer uncovered for an additional 15-30 minutes. This will allow some of the excess liquid to evaporate, thickening the sauce. Stir occasionally, but don’t rush this step—allow those flavors to deepen!

Any dietary considerations for making Short Rib Ragù?
For sure! If you’re cooking for someone with gluten intolerance, you can serve this ragù over gluten-free pasta or polenta. Additionally, to adapt for vegetarians, consider using lentils or mushrooms instead of meat, and adjust the broth used for cooking.

How do I know when the short ribs are done?
Great question! After simmering, the ribs should be tender and easily shred with a fork, typically after about 2.5 hours of slow cooking. If they’re still tough, just let them simmer for a bit longer until they completely fall apart. The more, the merrier in terms of tenderness!