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This beef short rib ragu recipe is a wonderful slow-braised, deeply savory dish that’s perfect for special occasions! The sauce is meaty, silky, and incredibly comforting.
Try my Red Wine Braised Short Ribs or Dutch Oven Pork Roast next.
Why you’ll love it
If you are unfamiliar, ragù is a rich meat-based sauce that’s simmered low and slow and typically served with pasta. The most famous version is Bolognese. Here we’re using short ribs, which are fork-tender in the thick and velvety sauce that has a splash of cream!
The aroma that wafts through the house is undeniably appealing as this short rib ragu slowly cooks in your oven. It’s because the sauce is so flavorful thanks to red wine, fresh rosemary and thyme, and tomatoes! This lovely dish is ideal for date night or Valentine’s Day.
What you’ll need
- Canned tomatoes – they’re canned at the peak of ripeness. I like San Marzano.
- Beef short ribs – we’re using bone-in
- Salt – it’s important to bring out the flavors
- Olive oil – for sautéing
- Carrots, onion, and garlic – our tasty aromatic trio. I like sweet onions.
- Tomato paste – a staple in many sauces and stews for concentrated savory tomato flavor
- Red wine – I like a merlot or cabernet sauvignon
- Beef broth – the braising liquid and more depth of flavor
- Herbs – we’re using fresh thyme, fresh rosemary, and dried oregano for herbaceous goodness
- Heavy cream – for that luxe texture
Helpful tips
- The gelatin from bone-in short ribs helps to add body to the sauce.
- Short ribs are from the rib/plate area, which is known for its really nice marbling. When cooked slowly, the connective tissue breaks down to make it melt-in-your-mouth tender.
- “Short” refers to the full rib bone not being included.
How to make beef short rib ragu
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Using your hands, break up the whole tomatoes (and juices) in a prep bowl for rustic texture. Season the ribs with half of the salt and some pepper. Heat up the oil and, working in two batches, sear the ribs until browned. Drain some excess fat if needed.
Transfer the ribs to a plate, then sauté the onions and carrots until golden. Stir in the garlic and tomato paste, and cook for a minute or so. Pour in the wine, and scrape up any browned bits. Let it simmer. Add the broth, tomatoes, rosemary, remaining salt, and oregano.
Return the ribs, and top with the thyme sprigs. Cover, and cook in the oven until tender. Skim the fat, and discard the thyme. Remove the bones, and shred the meat. Stir in the cream, season with extra salt & pepper, and serve with pasta or suggestions below.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my 5.5 qt Staub Dutch oven pictured and a budget-friendly Lodge alternative.
- This is my trusty can opener and garlic press.
- Serving this with a fancy carbonated beverage? I love this gold bottle stopper.
Substitutions and variations
- You can swap the red wine for white wine if you prefer such as sauvignon blanc or pinot grigio.
- I like to add a touch of heavy cream to make the sauce even silkier and more luxurious, but you can skip it if need be!
What to serve with beef ragu
- Pasta is the classic choice, and pappardelle or tagliatelle are really elegant options. Top with parm and fresh parsley!
- You can definitely serve it over my Simple Risotto, reader favorite Garlic Mashed Potatoes, gnocchi, or polenta instead.
- Round out the meal with this Super Simple Parmesan Arugula Salad.
Leftovers and storage
- I recommend boiling fresh pasta if you’re planning on having leftovers.
- Reheat the sauce slowly over a low heat in a covered saucepan. Add a splash of cream or beef broth if it’s looking a bit dry.
- Freeze for up to 6 months (just the sauce, not with pasta).
If you made this ragu sauce, please leave a review below! I always enjoy hearing from readers. Or tag me on Instagram with your photos!
Beef Short Rib Ragu
Ingredients
- 1 (28 fluid ounce) can whole tomatoes (with juices) see note
- 3.5-4 pounds beef short ribs (bone-in)
- 1 teaspoon salt divided, see note
- Pepper to taste
- 1 tablespoon olive oil
- 1 large carrot peeled & chopped finely
- 1 medium onion chopped
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef broth
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon dried oregano
- 3 sprigs fresh thyme
- 1/2 cup heavy/whipping cream optional
- For serving: cooked pasta (try pappardelle), freshly grated parmesan cheese, chopped parsley optional, to taste
Instructions
- Preheat your oven to 300F.
- Add the canned tomatoes (with juices) to a large bowl and use your hands to break the whole tomatoes up.
- Season the short ribs with salt & pepper (use half the salt and save the rest for the sauce).
- Add the olive oil to a Dutch oven over medium heat, and once the pot is hot, sear half the short ribs for about 3-4 minutes/side or until browned. Transfer to a plate and then repeat for the second batch. The ribs may release a fair bit of fat, and if they do, spoon some of the excess fat out, leaving about 1-2 tablespoons in the pot.
- Add the carrots and onions to the pot and sauté for 6-8 minutes or until they start to lightly brown.
- Stir in the garlic and tomato paste and cook for 1-2 minutes, stirring often.
- Stir in the red wine and scrape up any browned bits from the bottom of the pot. Bring it to a simmer.
- Add the beef broth, tomatoes, rosemary, remaining salt, and oregano to the pot and give it a good stir. Add the short ribs in as even of a layer as possible (some will likely stick out and that's fine), and top with the thyme sprigs. Cover and transfer to your oven and cook for 3-3.5 hours (the meat should fall off the bone).
- Once the ribs are done, skim the fat off the surface (I use a spoon to do this… don't worry about getting it all). Discard the thyme sprigs. Transfer the short ribs to a large bowl and remove any bones or large fat/gristly pieces, and then shred the meat with two forks. Add the shredded meat back to the pot.
- Stir in the cream if using, and let it warm through. Give it a taste and season with extra salt & pepper as needed.
- I like to slightly undercook the pasta and then stir it right into the ragu and let it cook for a few minutes to help infuse more flavor into the noodles. If you want to have 6 servings at once, cook 1 lb. of pasta (I recommend pappardelle). If you don't want to do it all at once, take some of the sauce out (to freeze etc.) and serve with your desired amount of pasta.
Notes
- If you’re not using sea salt or kosher salt, start with 1/2 teaspoon and add more once you’ve tasted it.
- I recommend using San Marzano plum tomatoes for best flavor. You can sub with a can of good quality crushed tomatoes if you prefer.
- Nutrition info includes the cream but does not include cooked pasta (just the sauce).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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