As the crisp air settles in, there’s nothing quite like the comforting embrace of a hearty meal to warm your heart. My Beef Short Rib Ragu is the perfect solution for those evenings when you crave something rich and satisfying, all while being gluten-free if you choose the right pasta. The magic happens when the tender short ribs are slow-braised in a vibrant mix of tomatoes, red wine, and herbs, creating a sauce that comforts like a cozy sweater on a chilly night. Plus, this dish is largely hands-off, giving you plenty of time to relax while the flavors meld into pure bliss. Are you ready to elevate your dinner game and create a meal that will make your kitchen feel like a warm Italian trattoria? Let’s dive into this delightful recipe together!

Why is braised short rib ragu special?

Comforting, Hearty Flavor: The combination of rich, fall-apart beef and a velvety sauce keeps you cozy on cold nights.

Hands-Off Cooking: Simply let the oven do the work, allowing you to unwind while the magic happens.

Gluten-Free Option: Easily adapt this dish for dietary needs by using gluten-free pasta.

Versatile Meal: Perfectly pairs with garlic bread or a fresh salad for a well-rounded dinner.

Crowd-Pleasing: This ragu is sure to impress family and friends, making it a go-to for gatherings or cozy nights in.

With each bite, your taste buds will sing, reminding you why this savory braised short rib ragu is the ultimate comfort food!

Braised Short Rib Ragu Ingredients

For the Ragu
• Bone-in short ribs – The star of the dish, providing deep, rich flavor; can be substituted with beef chuck roast for a different texture.
• Kosher salt – Essential for enhancing the meat’s natural flavors; don’t skip this step!
• Black pepper – Freshly cracked adds a lovely warmth; adjust to your taste preference.
• Vegetable oil – Great for searing the meat; olive oil can be used for a richer flavor.
• Carrots – Sweetness and texture in every bite; dice them evenly for consistent cooking.
• Celery – Adds wonderful aroma and depth; finely diced works best.
• Onions – The flavor foundation; yellow onions are ideal, but white works too.
• Garlic – Freshly minced enhances the overall flavor of the ragu.
• Tomato paste – Deepens the sauce with its rich, umami qualities; perfect for boosting flavor.
• Dry red wine (e.g., Cabernet) – Elevates both color and taste; swap with beef broth for a non-alcoholic version.
• Dried oregano – Infuses the ragu with an aromatic herbal note; Italian seasoning can be a quick substitute.
• Dried basil – Adds complexity; consider fresh basil for a vibrant flavor boost if available.
• Crushed red pepper flakes – For a hint of heat; adjust based on desired spiciness.
• Dried thyme – Enhances the innermost flavors; fresh thyme can elevate the dish even further.
• Bay leaves – Provides a delightful fragrant background note; remember to remove them before serving.
• Beef broth – Adds depth and volume to the sauce; low-sodium is best for controlling saltiness.
• Crushed tomatoes (28 oz) – Forms the base of your sauce, offering convenience and rich flavor.
• Pappardelle (16 oz) – Wide pasta that complements the hearty ragu; opt for gluten-free pasta for a dietary adjustment.

For Serving
• Parmesan cheese – Grated or shaved, it enhances presentation and flavor.
• Ricotta cheese – Creamy perfection to balance the ragu’s richness.
• Fresh basil – A burst of color and freshness to top your dish!

This robust braised short rib ragu will not only satisfy your cravings but also create a heartwarming dining experience. Enjoy the comfort!

Step‑by‑Step Instructions for Braised Short Rib Ragu

Step 1: Preheat and Prepare
Set your oven to 325°F (163°C) to preheat, creating the perfect environment for slow cooking. While it warms, season your bone-in short ribs generously with kosher salt and freshly cracked black pepper, ensuring all sides are nicely coated for maximum flavor.

Step 2: Sear the Short Ribs
In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers. Carefully add the seasoned short ribs, searing them for about 3 minutes per side until they develop a rich, browned crust. Once browned, remove the ribs and set them aside on a plate.

Step 3: Sauté the Vegetables
Carefully drain excess oil from the pot, leaving just enough to sauté the vegetables. Add diced onions, carrots, and celery, cooking for about 10 minutes, or until the vegetables have softened and the onions are translucent. This aromatic base adds depth to your Braised Short Rib Ragu.

Step 4: Add Aromatics
Stir in minced garlic, tomato paste, dried oregano, dried basil, crushed red pepper flakes, dried thyme, and bay leaves. Stir this mixture until the vegetables are well-coated, letting the herbs release their wonderful fragrances as they cook for about 2 minutes.

Step 5: Deglaze the Pot
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze. Allow the mixture to simmer for around 5 minutes, or until the wine reduces by half, intensifying the flavor and melded aromas of your Braised Short Rib Ragu.

Step 6: Combine Liquids and Return Ribs
Add the beef broth and crushed tomatoes to the pot, stirring to combine everything into a cohesive sauce. Carefully place the seared short ribs back into the pot, ensuring they are submerged in the liquid to fully absorb the rich flavors.

Step 7: Braise in the Oven
Cover the Dutch oven with its lid and transfer it to the preheated oven. Allow the ragu to cook for about 3 hours, or until the short ribs are fork-tender and the house is filled with mouthwatering aromas, establishing the comforting essence of your dish.

Step 8: Shred the Beef and Adjust the Sauce
Once done, carefully remove the pot from the oven and discard the bay leaves. Using tongs, shred the beef into bite-sized pieces and stir it back into the sauce, allowing it to soak up even more flavor from the Braised Short Rib Ragu.

Step 9: Prepare the Pappardelle
While the ragu cools slightly, cook the pappardelle according to package instructions in salted water until al dente. Drain and reserve a cup of the pasta cooking water to help adjust the sauce’s consistency if needed.

Step 10: Combine Ragu and Pasta
Toss the cooked pappardelle gently with the hearty ragu, letting the noodles absorb the sauce. If the mixture seems dry, add small amounts of reserved pasta water until you achieve your desired texture, creating a delightful marriage of flavors.

Step 11: Serve and Garnish
Plate your savory Braised Short Rib Ragu topped with freshly grated Parmesan cheese, ricotta, and a sprinkle of vibrant fresh basil for a pop of color. This finishing touch elevates your dish, making it even more inviting for family and friends.

How to Store and Freeze Braised Short Rib Ragu

Fridge: Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness and flavor.

Freezer: Freeze the ragu (without pasta) for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.

Reheating: Thaw overnight in the fridge and reheat on the stovetop over low heat until warmed through. Add a splash of beef broth or water to maintain consistency if needed.

Texture Tip: The flavors of your braised short rib ragu only improve with time, so making it a day ahead is a great way to boost taste!

Expert Tips for Braised Short Rib Ragu

Searing Technique: Ensure the pot is very hot before adding short ribs. This creates a rich crust and enhances flavor in your Braised Short Rib Ragu.
Timing Matters: Patience is key! Slow cooking allows flavors to meld beautifully, so resist the urge to rush the process for the best taste.
Wine Choices: If you prefer a non-alcoholic option, opt for beef broth instead of wine. Just be sure to pick a good-quality broth that won’t compromise flavor.
Easily Adaptable: If you don’t have pappardelle, don’t worry! This hearty ragu works well with any pasta, or serve it over polenta for a comforting alternative.
Make Ahead Magic: Consider preparing your ragu a day in advance. Refrigerating overnight allows the flavors to deepen, making it even more delicious when reheated.

What to Serve with Hearty Beef Short Rib Ragu?

There’s nothing quite like pairing a comforting ragu with the right accompaniments to create a meal that warms the soul.

Creamy Polenta: Fluffy and rich, polenta serves as a perfect canvas for the hearty ragu, soaking up every drop of flavor.
Garlic Bread: Crispy and buttery with hints of garlic, this flavorful bread is ideal for sopping up the luscious sauce, making it a must-have.
Burrata Caprese Salad: Fresh and bright, this salad adds a crisp element to your meal, balancing the richness of the ragu with juicy tomatoes and creamy burrata.
Gluten-Free Pasta: Keep it gluten-free by using an alternative pasta, allowing everyone to enjoy a dance of textures with the savory ragu.
Roasted Vegetables: A medley of seasonal roasted vegetables brings a delightful crunch and earthy sweetness, enhancing the overall meal experience. Enjoy the warmth of each bite as the flavors harmonize beautifully.
Chocolate Lava Cake: Indulge your sweet tooth with this warm, gooey dessert. Its rich chocolate contrasts wonderfully with the savory flavors of the ragu and rounds off a fulfilling dining experience.

Braised Short Rib Ragu Variations

Feel free to put your own spin on this comforting dish and customize it to your taste and dietary needs!

Gluten-Free: Use your favorite gluten-free pasta, such as rice or quinoa-based options, to keep it truly comforting.
Boneless Cuts: Swap in boneless short ribs for a slightly different texture; reduce cooking time to ensure tenderness.
Vegetable Boost: Add diced mushrooms or bell peppers for an extra layer of flavor and texture. They’ll soak up the sauce beautifully!
Herb Alternates: Fresh herbs like thyme or rosemary can replace dried ones for a brighter, more aromatic experience.
Spicy Kick: For heat lovers, increase crushed red pepper flakes or add a splash of hot sauce when stirring in the ragu.
Wine Alternatives: If you prefer a non-alcoholic dish, use grape juice or beef broth in place of red wine to maintain richness.
Slow Cooker: Adapt this recipe for the slow cooker; simply cook on low for 7-8 hours for a hands-off option without sacrificing flavor.

For a delightful twist, consider serving this ragu over creamy polenta or a light and fresh basil salad to balance the richness. The world of flavors is at your fingertips—explore and enjoy!

Make Ahead Options

These Braised Short Rib Ragu is perfect for meal prep enthusiasts seeking a cozy, time-saving dinner solution! You can prepare the ragu up to 3 days in advance, as the flavors deepen beautifully when refrigerated. Simply follow the recipe up to Step 8, then let the ragu cool before transferring it to an airtight container. When you’re ready to serve, gently reheat the ragu on the stovetop over low heat until warmed through (adding a splash of broth if needed), while you cook the pappardelle fresh. This way, your dish will taste just as delicious as when it was first made, allowing you to enjoy comforting, homemade food amidst the busyness of life!

Braised Short Rib Ragu Recipe FAQs

What type of short ribs should I use for this recipe?
Absolutely! Bone-in short ribs are highly recommended for richness and depth of flavor. However, if you’re looking for a different texture, you can substitute beef chuck roast or brisket.

How should I store leftover Braised Short Rib Ragu?
Refrigerate any leftovers in an airtight container for up to 3 days. This helps retain the flavors and texture, ensuring you can enjoy your delicious ragu again soon!

Can I freeze the Braised Short Rib Ragu, and how long will it last?
Very! You can freeze the ragu (without pasta) for up to 3 months. Make sure it cools completely before transferring to a freezer-safe container. When ready to enjoy, simply thaw overnight in the fridge and reheat on the stovetop.

What should I do if my ragu turns out too thick?
If the sauce is thicker than you’d like, no worries! Gradually add small amounts of pasta cooking water or beef broth while stirring until you reach your desired consistency. This helps create a silky texture that beautifully coats the pasta.

Is there a gluten-free option for this recipe?
Definitely! To make this dish gluten-free, simply use gluten-free pappardelle or any gluten-free pasta you prefer. It still promises that rich flavor you’re looking for while accommodating dietary needs!

Can I make this ragu in advance?
Absolutely! In fact, making the ragu a day ahead is a great idea. Refrigerating it overnight allows the flavors to deepen beautifully. Just reheat on the stovetop before serving, and you’ll have an even more delicious meal!