This beef short rib ragu is an elegant, restaurant-quality pasta dish made by braising short ribs in a rich red wine and tomato sauce until the meat is falling-off-the-bone tender. The meat is shredded and folded into a deeply flavored ragu, then tossed with freshly grated Parmigiano-Reggiano and wide pappardelle noodles for a comforting, impressive meal that’s perfect for special occasions, date night, or a hearty Sunday dinner.
A ragu is a slow-cooked meat sauce that builds deep, layered flavors by braising meat with aromatics and tomatoes over low heat. This version uses aromatic vegetables, red wine, San Marzano-style tomatoes, and a Parmigiano rind to create an intensely savory sauce that complements the richness of braised short ribs. While it shares similarities with classic Ragu alla Bolognese, this short rib ragu has its own character and luxurious texture thanks to the long braise and the unctuous short rib meat.
Serve the ragu with pappardelle or tagliatelle to let the wide noodles hold the sauce. Finish with freshly grated Parmigiano-Reggiano and fresh basil for brightness.
Ingredients
Short ribs (bone-in) — Bone-in short ribs add flavor from the marrow and have a good fat content that benefits long, slow cooking.
Red wine — A dry red such as Cabernet Sauvignon, Merlot, or Cabernet Franc adds depth; you can substitute more beef stock if you prefer to omit alcohol.
San Marzano or plum tomatoes — Canned whole plum tomatoes crushed by hand give a bright tomato base.
Tomato paste — Concentrated tomato paste enriches and thickens the sauce.
Soffritto — A classic mix of yellow onion, carrots, and celery, diced finely to melt into the sauce, with fresh garlic for aroma.
Beef broth — Adds liquid and savory backbone so the ragu braises gently without drying out.
Rosemary or thyme — Fresh herb sprigs infuse the sauce while it cooks.
Parmigiano-Reggiano and rind — The rind simmers in the sauce for umami; freshly grated cheese finishes the pasta.
Pappardelle — Wide ribbon pasta is ideal for catching the hearty ragu; tagliatelle works well too.
How to Make it
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1
Dry and season the short ribs. Pat the ribs dry with paper towels and season generously with salt and pepper on all sides to promote a good sear.
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2
Brown the short ribs.Heat a large Dutch oven over medium for 3–4 minutes. Add oil and sear the ribs in batches until deeply browned on all sides, 2–3 minutes per side. Transfer seared ribs to a plate.
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3
Sauté the soffritto.In the same pot, add the diced onion, carrots, and celery with a pinch of salt and cook on medium-low for 5–8 minutes until softened but not browned. Stir in minced garlic for 30–60 seconds.
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4
Add tomato paste.Stir in the tomato paste and cook with the vegetables 2–3 minutes to deepen its flavor.
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5
Deglaze with wine and stock.Pour in 1 1/2 cups red wine and 1/2 cup beef stock and let simmer briefly to lift the fond from the bottom of the pot.
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6
Add remaining ingredients and braise.Add the crushed tomatoes with their juices, Parmigiano rind, and herb sprigs. Nestle the seared short ribs into the sauce, bring to a gentle simmer, cover, and braise in a 300°F oven for about 3 hours, stirring once halfway through.
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7
Remove bones and rind.When the ragu is done, transfer the ribs to a bowl or board to cool slightly. Discard bones, herb sprigs, and the Parmigiano rind.
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8
Shred the meat and remove excess fat.Pull the meat from the bones, trim excess fat, and shred the short rib into bite-sized pieces. Return the shredded beef to the pot and stir into the ragu; keep warm.
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9
Cook the pasta and finish.Boil pappardelle in well-salted water until al dente. Reserve about 2 cups pasta water, then drain. Toss pasta with several ladles of ragu, freshly grated Parmigiano, and pasta water a little at a time until the sauce clings to the noodles. Garnish with basil and extra cheese, then serve.
Tips for Success
Dry the short ribs for a better sear.Patting the ribs dry removes surface moisture so they brown rather than steam.
Get a deep sear. A good, even sear builds flavor; keep the pan hot but avoid burning.
Dice the soffritto finely. Small, uniform pieces melt into the sauce and avoid large vegetable chunks in the finished ragu.
Reserve pasta water. The starchy cooking water helps loosen and bind the sauce to the pasta—always save more than you think you’ll need.
How to Freeze and Store Leftovers
Freezing.Cool leftover ragu completely, transfer to freezer-safe bags or containers, remove excess air, and freeze flat for 2–3 months.
Refrigerating.Store ragu or ragu with pasta in an airtight container in the refrigerator for up to 5 days.
Reheating.Gently reheat on the stovetop, adding hot pasta water or stock to loosen the sauce. Refresh with extra Parmigiano and herbs for best results.
More Italian Meat Sauces
For other comforting, meat-forward Italian sauces, try a classic Ragu alla Bolognese with pappardelle for a traditional meat-centric sauce, or a tomato-forward Italian meat sauce with sausage and beef for a bolder, tomato-rich option.
What to Serve it With
Serve with crusty rosemary garlic bread to soak up the sauce, a bright apple-walnut salad for contrast, or simple sautéed Brussels sprouts. Ragu also pairs beautifully with creamy mashed potatoes or soft polenta instead of pasta.
Beef Short Rib Ragu with Pappardelle
Ingredients
- 3 1/2–4 pounds bone-in beef short ribs
- 1 Tablespoon cooking olive oil
- 1 medium to large yellow onion, diced small
- 2 large carrots, diced small
- 2 large celery stalks, diced small
- 5 garlic cloves, minced
- 3 oz tomato paste
- 1 1/2 cups dry red wine
- 1/2 cup beef stock or broth
- 1 28-oz can San Marzano-style plum tomatoes, crushed
- 1 Parmigiano-Reggiano rind
- 2–3 sprigs rosemary or thyme
- 1 lb dry pappardelle
- 2 cups reserved pasta water
- 1 cup freshly grated Parmigiano-Reggiano for serving
- 2 Tablespoons chopped fresh basil, optional
Instructions
- Season and sear: Pat ribs dry, season with salt and pepper, then brown in a hot Dutch oven with oil, 2–3 minutes per side. Transfer to a plate.
- Cook soffritto: In the same pot, cook onion, carrots, and celery with a pinch of salt over medium-low for 5–8 minutes until softened. Add garlic for 30–60 seconds.
- Tomato paste and deglaze: Stir in tomato paste and cook 2–3 minutes. Add wine and beef stock and simmer briefly to deglaze.
- Braise: Add crushed tomatoes, Parmigiano rind, and herb sprigs. Return short ribs to the pot, bring to a gentle simmer, cover, and braise at 300°F for about 3 hours, stirring halfway.
- Finish the meat: Remove ribs, discard bones, herb sprigs, and rind. Shred meat, trim excess fat, and return meat to the sauce. Skim excess fat if desired.
- Cook pasta: Boil and salt water, cook pappardelle until al dente, reserve 2 cups pasta water, then drain.
- Toss and serve: Combine pasta with ragu, grated Parmigiano, and hot pasta water a little at a time until saucy and coated. Garnish with basil and extra cheese.