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Beef Short Rib Ragu

A deeply savory, rich slow-cooked beef short rib ragu made with red wine, crushed tomatoes, and aromatic vegetables. The meat braises until fall-off-the-bone tender and melts into a glossy, comforting sauce perfect for pasta, polenta, or mashed potatoes.
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Prep Time 20 minutes
Cook Time 3 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

Ragu
  • 2.5 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 28 oz can crushed San Marzano tomatoes
  • 1 cup beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • to taste salt and black pepper
For Serving
  • fresh parsley
  • Parmesan cheese

Method
 

Season and Sear the Short Ribs
  1. Pat your short ribs completely dry with paper towels — this step is non-negotiable for a proper sear.
  2. Season generously on all sides with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
  4. Add the ribs in a single layer without crowding and sear for 3–4 minutes per side until a deep mahogany crust forms. That crust locks in flavor and builds the rich base of your sauce.
  5. Remove the ribs and set aside.
Build the Soffritto
  1. Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Scrape up those browned bits from the bottom.
  2. Cook, stirring occasionally, for about 6–8 minutes until the vegetables soften and smell sweet and fragrant.
  3. Add the garlic and tomato paste, stirring everything together and cooking for another 2 minutes until the paste turns a shade darker.
Deglaze and Add Liquids
  1. Pour in the red wine and let it bubble vigorously for 2–3 minutes, scraping the bottom of the pot clean.
  2. Add the crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Stir to combine and taste for seasoning.
Slow Braise Until Fall-Off-The-Bone Tender
  1. Nestle the seared short ribs back into the pot, bone-side up. The liquid should come roughly halfway up the ribs.
  2. Bring to a gentle simmer, then cover and reduce heat to low.
  3. Let the ragu braise for 3 to 3.5 hours, checking occasionally. It should bubble softly, never aggressively. The meat is ready when it pulls away from the bone with zero resistance and practically shreds itself.
Shred and Finish the Sauce
  1. Remove the ribs and discard the bones, rosemary sprigs, thyme sprigs, and bay leaf.
  2. Use two forks to shred the beef, then stir it back into the sauce.
  3. Simmer uncovered for 10–15 minutes to thicken everything to a glossy, coating consistency.
  4. Taste once more and adjust salt as needed. Serve over pappardelle, rigatoni, creamy polenta, or mashed potatoes. Finish with shaved Parmesan and a sprinkle of fresh parsley.

Notes

This ragu tastes even better the next day as flavors deepen overnight — great for meal prep. Substitutions: swap red wine for extra beef broth if cooking for kids; boneless short ribs or beef chuck in large chunks work well. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce. Can be made in a slow cooker — sear and build soffritto on stovetop first, then cook on low 7–8 hours or high 4–5 hours.