The Ultimate Slowly Simmered Italian Comfort Food—Braised Short Rib Ragu!
As a true Italian food lover, ragu holds a special place in my heart.
I first fell head-over-heels for ragu while working at a fine dining Italian restaurant in Milwaukee. I begged the chefs to teach me how to make our ragu della casa, served with hand-cut pappardelle, so I could replicate it at home. Fast forward 10+ years, and I still can’t get enough ragu – in fact, it’s one of my specialties!
We’ve shared a number of different well-loved ragu recipes here on PWWB, but today’s is probably my favorite. In my opinion, Braised Beef Short Rib Ragu is the ultimate ragu and this recipe has been tested and perfected over the years to yield irresistible flavor.
The secret lies in developing a rich base of flavor for the sauce by taking the time to 1) sear the short ribs and 2) deeply brown the soffritto veggies on the stovetop for up to 20 to 35 minutes! This step coaxes out all the flavor of the veggies yielding a rich braising liquid.
The tender beef short ribs then braise slowly with the vegetables, aromatic herbs, tomatoes, and a splash of red wine until their fall-apart tender and infused with rich, savory flavor. This hands-off process creates a special home-cooked sauce that’s perfect for tossing with pappardelle and a generous sprinkle of parmesan.
It’s cozy enough for a weekend dinner yet special enough for date nights, Christmas, or Valentine’s Day. Italian comfort food doesn’t get better than this!
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First Thing’s First—What is Ragu?
Ragu is a term used to describe a rich, slowly simmered Italian meat sauce traditionally served with pasta, gnocchi, or polenta. (I’m willing to bet you’re already familiar with one of the most famous ragu sauces, Ragu alla Bolognese!)
Since ragu is meant to showcase a specific meat, it’s a bit more stew-like than other famous Italian pasta sauces like marinara. While you can prepare ragu sauce using many types of meat (or meaty vegetables, like mushrooms), the common thread is that ragu is always super hearty with rich, bold flavor.
Key Ingredients
Like the best Italian dishes, this short rib ragu recipe is all about coaxing big, bold flavor out of relatively humble ingredients, most of which you likely keep stocked in your pantry or fridge.
Beef Short Ribs
If beef short ribs are a new-to-you ingredient, you’re in for such a treat!
There are 2 common cuts of beef short ribs: flanken beef short ribs (long strips cut across the bone) and English-cut beef short ribs (hearty pieces cut along the bone). While flanken short ribs are great for quick-cooking methods, like grilling, English-cut short ribs are a tougher cut. They benefit from cooking low and slow to break down all of the connective tissue in the meat which makes the beef totally fall-apart tender. As such, you’ll often see them in braised dishes, like this beef short rib ragu!
Short Ribs Shopping Tips!
You can find English-cut beef short ribs at most conventional grocery stores with a nice butcher section. Be sure to look for meaty short ribs with nice marbling for maximum flavor. If you can’t find beef short ribs, you can make this ragu recipe using beef chuck roast.
Other key ingredients…
- Soffritto – The Italian holy trinity of onion, carrot, and celery. I like chopping my soffritto by hand for bigger, chunkier pieces of veggies in my ragu sauce, but you can also grate the veggies in a food processor to cut down on active prep time.
- Aromatics – A generous amount of aromatics helps build a boldly flavored sauce. This short rib ragu recipe calls for tons of garlic and loads of fresh herbs like rosemary, sage, and thyme. The secret ingredient, though, is a parmesan rind, which is a great freezer staple for fall and winter cooking since you can use it to infuse sauces and soups with rich umami flavor.
- Tomatoes – The perfect combination of petite diced San Marzano-style tomatoes, which add flavor and body to the short rib ragu, and tomato paste for its concentrated flavor. DeLallo’s tomato paste tube is my absolute favorite. It’s double concentrated, packing an even bigger punch of flavor.
- Wine – A bold red wine stands up to the rich flavor of the beef short ribs. I always like cooking with Italian wine when I make ragu – Chianti is a great option for this recipe.
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Cooking this braised short rib ragu is a pretty straightforward process consisting of 3 main steps: browning, deglazing, and simmering.
The process is time-intensive, since the goal is to tenderize a tough cut of meat and pull big flavors out of relatively simple ingredients, but it’s almost entirely hands off!
Coat a large, heavy-bottomed pot with olive oil. Pat the short ribs completely dry with paper towels, and season them well with salt and ground black pepper. Once the oil is hot, add the short ribs to the pot and take your time to sear the short ribs for a few minutes per side, until they’re deeply golden brown. Then remove and set aside. Why? ⇢ Browning leaves browned bits (or fond being the technical French term) on the bottom of the pan, which creates the base flavor upon which the rest of the short rib ragu is built.
Add the carrots, celery, and onion – to the same pot used to brown the short ribs. Cook until deeply browned – borderline caramelized! Stir in the garlic and tomato paste and cook another 5 minutes, until deeply fragrant. In total, this process should take no less than 20-25 minutes – we’re after deep color and flavor, here! Why? ⇢ Again, the soffritto and tomato paste leave browned bits on the bottom of the pot, which translates to big flavor in the braising liquid. Take your time and resist the urge to speed this step up – the results are worth it!
Deglaze the pot by slowly pouring in the red wine, using a wooden spoon to scrape up the browned bits developed on the bottom of the pan by browning the short ribs and soffritto veggies. Why? ⇢ The wine simmers immediately upon hitting the hot pot, creating steam that releases the browned bits that developed on the bottom. Again, this fond is where all of the flavor is, so you want to scrape it up to incorporate it into the short rib sauce. Then add in the remaining ingredients to build the sauce: fresh herbs, bay leaves, the parmesan rind, tomatoes, and a little beef stock!
Quick Braising Tip! ⇢ Rather than taking the time to chop all the herbs, use kitchen twine to tie them together whole. The herbs infuse all of their flavor into the braised short rib ragu and the twine makes it easy to remove them all at once before serving.
Nestle the browned short ribs into the braising liquid, bring the pot to a boil, then reduce to a low simmer. Cover the pot and let it cook until the short ribs are fall-apart tender. The braising process will take 2 ½ – 3 hours to break down all of the connective tissue and tenderize the meat. Have patience and your kitchen will be sure to smell like absolute Italian comfort food heaven.
Alternate Cooking Methods
While stovetop braising is our method of choice, you can easily adapt this braised short rib ragu for a few different cooking methods. Check the Recipe Notes, below, for step-by-step guidance on cooking your ragu in the oven, slow cooker, or Instant Pot.
Serving Suggestions: How to Make Short Rib Ragu Pasta
Once the ragu sauce is simmered to perfection and the beef short ribs are fall-apart tender, it’s time for the best part of making short rib ragu at home—serving it!
I love tossing together braised short rib ragu with pappardelle, a traditional wide-cut egg pasta.
If you prefer short pasta, choose a shape that will capture bits and pieces of the hearty beef short rib ragu for even more delicious bites of pasta. Rigatoni is my all-time favorite, though orecchiette, shellbows, or casarecce with short rib ragu are also great!
Cook your pasta to al dente in generously salted water. Before draining, carefully dip a liquid measuring cup into the pot to reserve some of the starchy pasta water. Drain the pasta, but do NOT rinse it. Why? ⇢ Rinsing washes the starches off the surface of the pasta, preventing it from absorbing and clinging to the braised short rib ragu sauce.
Meanwhile, stir a little bit of heavy cream and grated parmesan into the ragu. Simmer 1-2 minutes, allowing everything to meld together. Why? ⇢ Cream adds beautiful richness to the ragu. Grated parmesan adds extra flavor and helps tighten up the sauce.
The #1 mistake I see home cooks make when preparing a pasta dish is simply plopping a spoonful of sausage ragu sauce on a plate of cooked pasta. Please don’t do this! For restaurant-worthy results, always simmer your al dente pasta with the ragu sauce before serving. To learn more, check out my complete guide for How to Cook Pasta Perfectly Every Single Time.
Add the cooked pasta straight into the simmering ragu, tossing to combine well. Adjust as needed so the ragu coats the pasta evenly. If it’s too thick, toss in some of the reserved pasta water; if the mixture is too loose, toss in an extra handful of parmesan. Cook for a couple minutes more, allowing the pasta to meld with and absorb some of the sauce.
Make Ahead, Storage, and Freezing
Short rib ragu stores super well—in fact, its flavors develop and get even better the longer it sits! Feel free to prep a batch of sauce ahead of time. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Check the Recipe Notes, below, for step-by-step guidance!
I cannot wait for you to try this Short Rib Ragu! If you do, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡
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Slowly Braised Beef Short Rib Ragu
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: serves 10–12 1x
- Category: Pasta Recipes, Main Dish
- Method: Stovetop, Braise
- Cuisine: Italian
Description
Beef short ribs slowly braise until fall-apart tender with simple vegetables, fresh herbs, tomatoes, and red wine, creating a hearty, and boldly flavored ragu. Toss it into pappardelle or any pasta you love or serve it atop polenta or gnocchi. Slowly Braised Short Rib Ragu is the ultimate Italian comfort food meal!
Check the Recipe Notes, below, for Oven-Braised, Slow Cooker and Instant Pot directions, as well as make-ahead and freezing instructions.
Ingredients
for the Slowly Braised Short Rib Ragu sauce:
- 4 pounds English cut beef short ribs
- 3 tablespoons olive oil, divided
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 1 stalk celery, finely diced
- 8 cloves garlic, finely chopped or grated
- 6 ounces tomato paste
- 1 cup dry red wine
- one (1) 0.75-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme)
- 2 bay leaves
- optional: 1 parmesan rind
- 14 ounces crushed tomatoes
- 2 cups low-sodium beef broth/stock or water
- kosher salt and ground black pepper, to season
for Short Rib Ragu pasta:
- 24 ounces pappardelle or pasta of choice, such as casarecce, bucatini, or gnocchi
- ½ cup heavy cream
- ½ cup grated parmesan
- for serving, as desired: grated parmesan, finely chopped fresh herbs, etc.
Instructions
Braised Short Rib Ragu Sauce:
- Brown the short ribs: Add the olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the surface of the beef short ribs as dry as possible. Generously season the short ribs with 1 heaping tablespoon kosher salt and ground black pepper as desired. Once the oil in the pot is shimmering hot, carefully add in the seasoned short ribs. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 3-4 minutes per side, until nicely browned. Transfer the browned short ribs to a plate and set aside. Repeat, as necessary, with the remaining short ribs. Once all of the short ribs are browned, carefully drain off all but 2 tablespoons drippings from the pot. Set aside and discard once cooled. Returning the pot to medium heat.
- Brown the soffritto: Add the soffritto (carrots, onion, and celery) to the same pot used to brown the short ribs, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Stir to combine and cook, stirring occasionally, until the soffritto is deeply browned, 15-20 minutes.
- Add aromatics. Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned.
- Deglaze: Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the wine is almost completely absorbed into the soffritto.
- Build and simmer the short rib ragu: Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves and parmesan rind (if using). Add the crushed tomatoes, beef broth/stock (or water), and browned short ribs from Step 1. Stir to combine. Bring the mixture to a boil. Reduce heat to a low. Cover and simmer, stirring occasionally, for 2 1/2 – 3 hours, or until the short ribs are fall-apart tender. If the ragu begins to reduce too much (i.e. it loses too much of its liquid too quickly), feel free to add in a splash more water and/or reduce the heat further.
- Finish the braised short rib ragu: Carefully transfer the short ribs to a plate or cutting board. At this point, you can remove and discard the spent herbs, bay leaves, and parmesan rind from the pot, as well. Use tongs or 2 forks to shred the short ribs into bite-sized pieces, discarding the bones as you go. Return the shredded short ribs to the pot with the ragu. Stir to combine. At this point, you can cool and store for later use (see Recipe Notes for storage and freezing directions), or proceed with making the short rib ragu pasta (below).
Short Rib Ragu Pasta:
- Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do NOT rinse it!
- Finish the short rib ragu sauce: Meanwhile, as the pasta boils, bring the braised short rib ragu up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat, stirring occasionally.
- Short rib ragu pappardelle: Add the cooked pasta to the pot with the braised short rib ragu sauce, tossing to coat. The short rib ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the ragu.
- Serve: Portion the short rib ragu pappardelle into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, and/or crushed red pepper as desired. Serve immediately. Enjoy!
Notes
Make-Ahead, Storage and Freezing:
- Storage Instructions: Beef short rib ragu sauce stores incredibly well – it’s the type of thing that gets even better as it sits and its flavors have the chance to meld together. To store, prep the sauce through Step 6 of Recipe Directions, above. Once cooled, transfer to an airtight container and store in the refrigerator for 4-5 days. Whip up a batch of short rib ragu pasta during the week by reheating the braised short rib ragu in a skillet, and completing the recipe according to “Short Rib Ragu Pasta” Steps 1-4, above.
- Freezing Instructions: Short rib ragu is also incredibly freezer-friendly. To freeze, transfer the cooled short rib ragu sauce to a freezer container (or divide it up between multiple freezer containers for smaller portions). Freeze up to 3 months. To thaw, place the frozen ragu in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Reheat the ragu sauce in a skillet. If the thawed ragu sauce is a little watery at first, simply allow any residual water simmer out. If the thawed ragu sauce is too thick, simply add in a splash of water or stock until your desired consistency is reached. Complete the recipe according to “Short Rib Ragu Pasta” Steps 1-4, above
Alternate Cooking Methods:
- Oven Braised Beef Short Rib Ragu: Prep the recipe according to Steps 1-5, above. Rather than braising on the stovetop, transfer the covered pot to a 325 degree F oven. Braise in the oven for 2 ½ – 3 hours, until the beef short ribs are fall-apart tender, then finish the short rib ragu sauce as directed in Step 6 and complete the recipe according to “Short Rib Ragu Pasta” Steps 2-4.
- Crock Pot / Slow Cooker Short Rib Ragu: Prep the recipe according to Steps 1-4, above. Transfer the soffritto mixture to the slow cooker, along with the aromatics, tomatoes, broth/stock (or water), and browned beef short ribs as directed in Step 5. Slow cook on high for 4-5 hours or on low for 7-8 hours, stirring occasionally. Finish the short rib ragu sauce as directed in Step 6 and complete the recipe according to “Short Rib Ragu Ragu Pasta” Steps 2-4, which you can do right in your slow cooker. If your slow cooker has a searing/browning feature, you can use it to cook the entire short rib ragu sauce recipe (Steps 1-6) in the slow cooker.
- Electric Pressure Cooker / Instant Pot Short Rib Ragu: Use your Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-5, above. Cover and seal the pressure cooker and cook on manual high pressure for 50 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. If the ragu seems a little too liquidy, feel free to turn on the Sauté setting again, letting the sauce simmer down a little before finishing as directed in Steps 6. Complete the recipe according to “Short Rib Ragu Pasta” Steps 2-4, which you can do right in your pressure cooker pot.
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The ragu is way too acidic with the tomato paste and canned tomatoes being overpowering. How to cut the acidity? Add more broth?
Hi An, sorry to hear this sauce was a little too acidic for your taste!! You can try adding a little extra cream to help cut the acidity. Hope this helps! 🙂
I’m so excited to make this recipe but I don’t have access to the fresh herbs and we really wanted to make this recipe for tomorrkw….I know this is taboo but could I get away with using poultry seasoning? Other ideas?
Hi Cindy, you can try using dried herbs instead of fresh, or if you can find freeze-dried herbs in the spices section of your store, that would be a great option as well. Make sure to let us know how it turns out for you! 🙂
What can I use instead of red wine ?
Hi Krista! Feel free to replace the 1 cup of red wine with 1 more cup of beef broth or stock.
Jess
This is FANTASTIC. I’ve made this several times with homemade pasta, and its restaurant quality. I make mine in the oven, and for me, it takes longer, but I just know to make it on a day where I can be home while it’s in the oven. I always make it ahead of time and then reheat the day I serve, so I can spend time with guests! I even messed up and grabbed the stock instead of the wine to deglaze — figured out a way to fix, and it was still fantastic. thank you for posting this unforgetting recipe. it will always be in my recipe box.
Thanks so much for the review, Planofoodie! We love this ragu too, and we’re so happy to hear it’s one of your favorites! Homemade pasta would be the best addition, too! 🙂
hi! Ive made this recipe many times and its amaaazing. would like to make it next weekend for my daughter and son in law but he’s got an allergy to cows milk. I figured the parmesan/rind can be replaced with Pecorino Romano, but do you have a recommendation for the cream? Can I use a plant-based “cream” like the oatly oat milk creamer? or just straight goat/sheeps milk instead of cream? i even found condensed sheeps milk..
Hi Susannah, so happy to hear you love this ragu! The best option for a non-dairy cream would be whole goat/sheep milk, if you have access to it! We haven’t tested this recipe with non-dairy milk, but that would likely be a great substitution! We wouldn’t recommend plant-based cream for this recipe. Make sure to let us know how it turns out for you! 🙂
Spot on recipe and technique !! Beyond restaurant/bistro quality.
That’s the highest compliment!! Thank you so much, Mia!
Made this for a friend who had surgery as part of a meal train. She said it was one of the best things she has ever eaten!
We’re so glad your friend enjoyed the ragu, Connie!! Sending our love!! 🙂
One of the most delicious things I’ve ever made.
Such high praise, thanks Chuck!! 🙂
Looks awesome! Since you mention substituting chuck roast, I assume 2-2.5 lbs of boneless short ribs would also work?
Hi Scott! Yes, while we love bone-in English-cut beef short ribs for the recipe – boneless will work just fine as well! Hope you try it soon!
I’ve made this recipe 3x, and it is incredible. I make this with cavatelli pasta and a small dollop of ricotta on top. The sauce is actually even better the next day and freezes perfectly. Thank you for a winning recipe!
Hi Laura!! That’s such high praise, thank you! We’re so happy you love the recipe, and your addition of ricotta sounds absolutely perfect!!
This recipe was absolutely amazing! Made it exactly as written using the crockpot version. A huge hit with everyone. Thank you so much for sharing😍
Hi Marie! So glad to see you loved it! Thank you for the kind review!!
Hi! I am VERY excited to try this recipe. I’m trying to make it budget friendly by using half short ribs and half another type of meat. Would stew meat be a good substitute for this? Or could you suggest another type of meet I could sub with?
Hi Pam, thanks for your question! While we’ve never tested it ourselves, both of those cuts of meat work well with a low & slow braise, so it would probably work great in this recipe! Just make sure to use enough braising liquid, and adjust as-needed. If you try it out, make sure to let us know how it turns out!!
This recipe is sensational! It was probably my stove (cuz the thing is a piece of garbage) but I definitely gotta let the meat cook for longer. I just ended up chopping it up in the end but again this was AMAZING!! The depth of flavor and richness once the cream and cheese hit is just unparalleled. This is going in my rotation for sure 😁 thank you!!
So glad you loved it, Dallas! Cooking times can definitely vary based on your stove, etc. but we’re happy to hear it turned out great for you!! Thank you so much for the kind review!!
Wonderful recipe! My family loved it! For your future recipes (As a trained chef I just have to add) Carrots, Onion and Celery are called Mirepoix. If you add, garlic, peppers, herbs and tomatoes it becomes Sofrito/Soffritto. Your end Soffritto recipe is great!
Hi Sarah! Thanks for the input – my understanding is in Italian cooking, soffritto is cooked mirepoix in olive oil (differs from Spanish & Latin American sofrito, which seems to be what you’re describing here). At any rate, so glad to hear that your family enjoyed & thanks for taking the time to comment. Happy cooking!
Used my green Staub dutch oven just like the recipe and it turned out perfectly. So rich and comforting with some egg tagliatelle. One note, the recipe calls for 1 rib of celery– not a whole stalk. Caught post prep but pre cooking, so no harm. Also ready to make another batch ASAP!
Forgot the rating!
Thanks for adding – we appreciate it so much!
Hi Claire! We are so glad to hear that you loved the Short Rib Ragu just as much as we do & yay for Staub Cocottes – they’re the best! 🙂
Outstanding recipe! Only thing I left out due to the dietary restrictions of my wife. I didn’t have a Dutch oven before this so we went to Crate & Barel to get the Staub 5.5 qt Dutch oven but ended up getting the 3.5 qt Le Creuset every day pan / braiser. This recipe filled up the 3.5 qt pan perfectly! I also followed your advice to cook the pasta to Al Dente and finish the noodle and ragu together. Fantastic advice!
The only real addition was some fresh basil slightly before serving. Just a massive hit. Thank you for the great recipe!
Hi Travis! Thanks so much for leaving a comment – we are SO glad to hear that you both enjoyed the ragu & great choice on the Le Creuset braiser – we love that pan too!
Omg! The taste! Made the ragu in advance for an upcoming dinner…can’t wait to finish and put on the pasta! Was worried my short ribs were too small, but the meat I yielded was perfect! Thanks! This is a keeper!
So glad to hear that, Sue! Can’t wait for you to share it at your dinner 🙂 Enjoy!!
HOLY SH**. This recipe is amazing. We had this last night for a nice Valentine’s meal and my goodness it did not disappoint! Thank you!
Thanks, LJ!! We’re so glad this recipe could be included in your special Valentine’s day meal!
I followed your recipe as written. I used Cabernet Sauvignon because that’s what I had. I was concerned the wine flavor would be too much but the wine taste cooked out and the flavors were amazing. I think the Parmesan rind is a must. My husband and I loved this. Thank you so much.
Hi Brittany! We totally agree, the parmesan rind is a total gamechanger & we are so glad you & your husband loved it!! 🙂
Omg! This recipe is SO good. I just made it a couple days ago with a friend. Tons of leftovers, super easy. Amazing results. Don’t think twice, cook this!!! Wouldn’t change a thing and can’t wait to make this again! D
Thanks so much, Zach! We are so glad you loved it as much as we do & so glad you have leftovers to enjoy too!
Love this recipe. I followed all of the seasoning but mine was too salty. Any suggestions to fix the sauce if it’s a little over salted?
Hi Kate! Tasting as you go to best match your preference is always the best route but you can also try adding a bit more heavy cream at the end to help neutralize the saltiness a bit. Hope that helps! 🙂
Absolutely excellent! I almost prefer the flavor before adding the cream and parmesan at the end and will probably just add a touch of cream next time to meld the sauce and just top with fresh parmesan… but all that to say, this recipe is a KEEPER! Thank you!
Also, I work at a winery in So. Cal. and used our vintage estate Syrah dessert wine and it was fabulous.
Hi Kristina! Thanks so much for dropping a comment – we are thrilled to hear that you loved the recipe as much as we do!
Absolutely fantastic!!! I’ve made a couple short rib ragu recipes but this is the best! I braised at 300 degrees for 3-1/2 hours and the meat was succulent and tender. So much flavour! My one addition was 1tsp of red pepper flakes; yum! Served on my home made GF pappardelle pasta. Perfection. Thanks so much Jess for a fabulous recipe! Will be making this again (and again…).
Can’t go wrong with adding a little extra heat 🙂 So so glad to hear that you enjoyed, Kelly! Thank you so much for leaving a comment!
Fabulous! I made this last night in the oven and had to use chuck roast since I could not find short ribs. It was fantastic. I’m not a huge pasta person, but I can tell you I am now a new fan of pappardelle! I will definitely make this again very soon and will try to locate the short ribs next time.
Hi Ronane! Thanks so much for leaving a comment, it sounds like it turned out wonderfully & we’re so glad to hear that you enjoyed the pappardelle! Always such a cozy & hearty meal 🙂
Put it in the crock pot last night, shredded it today and made the pasta and tossed it all w parm/pecorino and cream. It was fire! So delicious and simple. Will make it again
Hi Krista! We’re so glad you loved the recipe as much as we do, thanks for dropping a comment!
Made this for New Year’s Eve dinner last night, followed it exactly (oven method, served with pappardelle). It was extraordinary, such deep flavor, well worth the time and the instructions were perfect. Wouldn’t change a thing! Thanks!
Hi Rich! So glad you enjoyed – what a perfect New Year’s Eve dinner. Thanks so much for including this recipe in your celebration & for taking the time to drop a comment! 🙂
Just made a double batch for Christmas Eve dinner. I was worried bc I braised for 3 hrs. (two dutch ovens so definitely not an overcrowding issue), and some beef wasn’t shredding. I had to cut about half into chunks. Reheated the next day, added the cream and parmesan, and it was just perfect! I served over fusilli. I’m already looking forward to a midnight snack…
So glad to hear it, Kathy! That sounds like the BEST midnight snack 😉
Better than a restaurant … the flavors and fall apart ribs are perfect!
I made this a few weeks ago thinking it would be an excellent dish for Christmas, but wanted to practice first. I used the stove top method and cooked it for 3+ hours and the short ribs were still SO tough. Unfortunately it was already 8pm so I just had to take them out slice them with a sharp knife. The flavor of the sauce (and actually the meat too) were delicious , it was a shame that the texture was so off. I really want to try this again, but hoping for some troubleshooting! Should I just keep cooking them if they’re tough? Maybe the oven would be better? More liquid? Help!
Hi Tori! Would be happy to help you troubleshoot – one question that comes to mind is, how much braising liquid was remaining at the end of the 3+ hours? Depending on the stovetop, size of the pot etc. we sometimes see that the ragu will lose too much liquid too quickly (which can definitely affect the braise & tenderizing of the meat).In which instance, we’d recommend adding in a splash of more water during braising or reducing the heat.
Off the top of your head, how do you think the braising liquid level was throughout the braise? You’ll want to make sure the liquid is nearly submerging the short ribs to help them cook properly.
Is there a step where you can skim off some of the fat? I know that fat is flavor, but short ribs have a lot of fat. If I make it a day ahead and cool it down will the fat seperate for easy disposal?
Hi Steve – Yes, please see Step 1: “Once all of the short ribs are browned, carefully drain off all but 2 tablespoons drippings from the pot.” With this initial removal of excess fat once the ribs are browned, there really isn’t anything to skim later on. Hope this helps!
I made this a few weeks ago for a dinner party and it was delicious and went down an absolute treat!
Do you think you could use this ragu in a lasagna?
Hi Rosanna! I’m so glad you enjoyed. You can definitely use the ragu to make lasagna – it will be epic! Let me know if you give that a try.
I made this a few weeks ago for a dinner party and it was delicious and went down an absolute treat!
Do you think you could use this ragu in a lasagna?
Thanks!
can i cut the recipe in half? I received a 2lb pack of beef short ribs when we bought 1/4 of a cow 😉
Hi Tracy, Yes! You should be able to halve everything & use your 2 lb pack of beef short ribs. Just make sure that there is enough liquid (beef broth/stock or water) to braise the short ribs. This may mean that you have to use a smaller pot to make sure that they are nestled in well. Let us know if you have any other questions!
This recipe was INCREDIBLE. Mine wasn’t reducing enough by ~2.5 hours, so I left the lid off and simmered for another 45. Thank you!! Served with cheesy polenta.
Hi Reid! Love that you served with cheesy polenta – that sounds so good! We’re so glad you loved it!!
Made this tonight for my family. My wife could not stop raving about it. Will absolutely make again.
Thrilled to hear that you both loved it! It’s such a cozy meal for this time of year 🙂 Hope you check out our other Pasta Recipes soon!
Wondering if you could adapt this recipe to a sous vide? If so, would you think that it would be best to sear the ribs and veggies and then deglaze before adding everything to the sous vide? Thanks for any and all help!
Hi Zach – I’m not very experienced with sous vide cooking, so you probably have a better idea here than I do. If you give it a try, I’d love to hear how it worked.
Jess
Welp. It turned out. So rich and delicious. Thank for the confidence to cook this type of meal!!
Hi Lynn! Thanks so much for sharing, we’re so glad to hear it was a hit. Sounds like it turned out perfectly!
Hey Erin! Is the cream in this dish a must? As some people in my family including myself cannot eat cream.
Hi Benjamin! We love finishing the sauce with heavy cream to create a luscious, velvety finish but the sauce will definitely still be delicious if you have to omit it for any dietary or personal preference reasons! Let us know if you give it a try, can’t wait to hear what you think!
This is an amazing recipe. And with wine even better.
Thank you for this one from a family of pasta lovers.
From one pasta lover to another…we’re so glad you enjoyed, Andre!🍝 😋
I have just made this recipe and it was exceptional. The family loved it and said it was one of the best meals I have ever made 😊
Thanks so much, Shaun! So glad to hear that everyone loved it – it’s one of the BEST comfort food dinners!
Unbelievably good. I served this topped with a little burrata and it was incredible.
Love to hear it! You can never go wrong by adding some burrata into the mix – thanks so much for leaving a comment!
This was delicious. I made it as described and it was a success!
Thanks Nicole! We’re thrilled to hear that it was a success & that you enjoyed. & thank you for leaving a comment, it means so much!💜
Is there a substitution for the wine or is this a must?
Hi Dalya – I really suggest using wine as directed. Its rich flavor & light acidity creates another dimension of flavor for the ragu. That said, if you avoid cooking with alcohol, you can substitute with an equal amount of beef stock & your ragu will still turn out wonderfully. Let me know if you try!
I am making this right now ( crock pot method), but made the mistake of adding a 28 oz can of crushed tomatoes. With that said, I only used 1 cup of beef broth. I’m afraid it will be too thin. Do you think I could turn it to high, remove the lid and let it reduce down?
Hey Debbie – Don’t worry, it’ll still turn out great. Your ragu will be a little more tomato-forward, but it will still be delicious. =) I’d suggest braising per the recipe directions to ensure the ribs cook properly. I’d check once or twice during the braising process, just to make sure there’s enough liquid in the pot as the ribs cook (if needed, splash a little beef broth in). Once they’re tender & you remove the ribs to shred, you can crank heat up to high to reduce the braising liquid further as desired. Be sure to taste & adjust seasonings after you’ve reached the consistency you want. Hope this helps – can’t wait to hear how you like your ragu!
Delicious recipe. I followed the recipe exactly but it definitely needed some pasta water to thin it out a bit.
So glad you loved this Short Rib Ragu & that the directions were helpful! Thank you for dropping a comment, Karen!
I made this for New Year’s Eve and it was seriously so good and felt restaurant quality!! I appreciated also how in depth you go explaining all the components. By the time I was ready to cook the recipe, I felt like I had learned something and knew it was going to be a great dish! Thank you!
Thanks Greta! We are so glad to hear that you found all of the tips & directions helpful & that your ragu was a hit! Thank you for taking the time to share!💜
Fantastic recipe! Perfect for a special occasion; luxurious yet comforting.
So glad to hear you enjoyed it, Meredith – that’s exactly how I’d describe it too!
I still can’t get over how delicious this is! I spent 3 years in Italy and this is an amazing replication of the taste of an Italian made ragu and as authentic as I have ever come. It’s nearly spot on, the only thing I’m missing is the scenery. ❤️ Thanks again for this jewel.
Hi Meredith! Thanks so much for the follow-up comment – made our day! So glad to hear that you are still loving this recipe & that it reminds you of your time spent in Italy!💜 Thank you for sharing!!
I followed this recipe for a dinner party party but had to sub short ribs for brisket (my butcher was all out of short ribs) and the feedback was overwhelmingly positive. Great flavour and tender meat with excellent texture.
Hi Nick! So glad you chose this recipe for dinner party & that everyone enjoyed! Thanks so much for sharing – we’re sure the brisket was delicious!
Made this last night and it was incredible. My fiancé couldn’t stop saying how “incredible” it was and how you didn’t really even have to chew b/c it just melted like butter in your mouth and was so tender, haha…the entire house smelled amazing while it cooked in the oven (I did the oven-braised version). Very excited to eat leftovers today and can’t wait to make this again!
Love to hear it, Julie! Thanks so much for taking the time to leave a review. Hope you make it again soon! xx
Do you think I could use a chuck roast instead of the short ribs?
Hey Kim – Definitely! Since short ribs have the rib bones, you’ll need less chuck roast – maybe 2 – 2 1/2 pounds chuck roast? You can break the roast down into a few large pieces to help speed up the cooking process a tad. Hope this helps!