Looking for the best beef short rib ragu recipe? This slow-cooked Short Rib Ragu is rich, hearty, and bursting with deep Italian flavors. Perfect for a cozy dinner or a Sunday family feast, this beef ragu pasta pairs beautifully with pappardelle, rigatoni, or your favorite noodles.
Ingredients:
2 lbs bone-in beef short ribs
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, finely chopped
2 celery stalks, finely chopped
1 can (28 oz) crushed tomatoes
1/4 cup tomato paste
3 cups beef broth
1 tsp dried oregano
1 tsp dried thyme
2 bay leaves
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Cooked pappardelle, rigatoni, or pasta of your choice
Instructions:
- Sear the Short Ribs
Season short ribs generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Sear short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Sauté Aromatics
Add chopped onion, carrots, and celery to the same pot.
Sauté for 5–6 minutes until softened.
Stir in garlic and cook for 1 more minute until fragrant.
- Deglaze the Pot
Pour in beef broth, scraping up all the browned bits for maximum flavor.
Let simmer for 2–3 minutes to slightly reduce.
- Build the Sauce
Stir in crushed tomatoes, tomato paste, oregano, thyme, bay leaves, and season with salt and pepper.
Return seared short ribs to the pot, nestling them into the sauce.
- Slow Cook to Perfection
Cover and reduce heat to low.
Let the beef ragu simmer gently for 2.5 to 3 hours, stirring occasionally, until ribs are fall-off-the-bone tender.
- Shred and Stir
Remove ribs and shred meat with two forks, discarding bones and excess fat.
Return shredded beef to the sauce and mix thoroughly.
- Serve and Enjoy!
Spoon the slow-cooked beef ragu over pappardelle, rigatoni, or your favorite pasta.
Top with fresh basil or parsley and grated Parmesan cheese if desired.
Cooking Time:
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
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