Short Rib Ragu Pasta Recipe

ByTaylor
Jump to Recipe· 4.8 from 3 reviews

If you’re craving a soul-warming dish that feels like a big, comforting hug on a plate, you’re going to love this Short Rib Ragu Pasta Recipe. It’s rich, hearty, and packed with deep, slow-cooked flavors that melt right into your favorite pasta. Trust me, once you try this, it becomes one of those recipes you’ll want to make again and again — perfect for cozy dinners or impressing guests without breaking a sweat.

💙

Why This Recipe Works

  • Slow-Cooked Tenderness: The low and slow simmer breaks down the short ribs until they’re fork-tender and shreddable.
  • Flavor Depth: Searing the meat and deglazing with red wine unlocks layers of rich, concentrated flavors.
  • Balanced Acidity: Tomato paste, crushed tomatoes, and a splash of vinegar brighten the whole dish without overpowering it.
  • Perfect Pairing: Using hearty pastas like pappardelle or tagliatelle helps the sauce cling, making every bite satisfying.
Short Rib Ragu Pasta, hearty beef pasta, slow-cooked short rib dish, comforting Italian pasta, flavorful beef ragu - The image shows a close-up of a pan filled with two main layers: the bottom layer is flat, wide pasta noodles in a pale yellow color, and the top layer is shredded meat cooked in a rich brown sauce. The shredded meat is mixed with small, finely chopped green herbs scattered evenly over the dish, adding spots of bright green color. The pan is metallic and round, resting on a dark gray surface with a striped black and white cloth visible at the bottom right. The overall look is hearty and rustic with a mix of smooth noodles and textured meat. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Short Rib Ragu Pasta Recipe relies on classic, straightforward ingredients that bring out the best in each other — from savory meat to aromatics and wine that adds depth. Picking quality short ribs and good canned tomatoes really does make a difference, so consider that when shopping.

Short Rib Ragu Pasta, hearty beef pasta, slow-cooked short rib dish, comforting Italian pasta, flavorful beef ragu - Flat lay of fresh, raw beef short ribs cut into thick cubes, a few bright orange carrots diced finely, crisp pale green celery diced finely, a small pile of finely diced white onion, four plump garlic cloves whole and unpeeled, a small white ceramic bowl filled with deep red tomato paste, a small white bowl of dark red wine, a small white bowl of rich beef broth, fresh crushed bright red tomatoes in a small white bowl, a fresh herb bundle of rosemary, thyme, and parsley stems tied together, two smooth bay leaves placed neatly, a small white bowl with clear amber sherry vinegar, a nest of fresh uncooked pappardelle pasta with wide flat ribbons, a handful of fresh curly parsley leaves, a small pile of freshly grated pale yellow Parmigiano Reggiano cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Beef short ribs: Deboned cubes cook evenly and shred beautifully; bone-in adds extra flavor if you have time.
  • Light olive oil: A neutral oil for searing without burning; you can substitute avocado or vegetable oil.
  • White onion, celery, carrot: The holy trinity that builds a rich aromatic base for the ragu.
  • Garlic: Adds that familiar savory punch we all love.
  • Tomato paste: Intensifies the tomato flavor and thickens the sauce.
  • Red wine: Absolutely essential for deglazing and layering flavor – skip the cheap stuff.
  • Beef or chicken broth: Keeps the ragu moist during slow cooking and boosts savory depth.
  • Crushed tomatoes: The heart of the sauce, lending sweetness and body.
  • Herb bundle (rosemary, thyme, parsley stems) & bay leaves: Gentle herbal notes that elevate without taking over.
  • Sherry or red wine vinegar: Adds a bright, subtle tang to balance richness.
  • Kosher salt & fresh cracked pepper: For seasoning layers through the cooking process.
  • Pasta (tagliatelle or pappardelle): Wide noodles perfect for holding chunky ragu sauce.
  • Chopped parsley & Parmigiano Reggiano: Classic finishing touches that add freshness and umami.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Short Rib Ragu Pasta Recipe my own by experimenting with herbs and the vinegar punch — sometimes I swap parsley for fresh basil for a little Italian twist, or add a pinch of chili flakes to wake up the sauce. Feel free to personalize it to your flavor preferences and dietary needs.

  • Variation: I’ve swapped red wine vinegar for balsamic vinegar once — it added a lovely depth and sweetness, which my family adored.
  • Dietary mods: For a lighter touch, try reducing the oil and using vegetable broth instead of beef broth.
  • Seasonal tweaks: In winter, I add a splash of cream or mascarpone at the end for extra lusciousness.

Step-by-Step: How I Make Short Rib Ragu Pasta Recipe

Step 1: Searing the Short Ribs to Build Flavor

This is where it all starts! Season those short ribs generously with kosher salt. In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the ribs in batches—don’t crowd the pot—to get a beautiful brown crust on all sides. That caramelization is what gives this ragu that deeply savory backbone. Once seared, transfer the ribs to a plate and set aside. If too much grease accumulates, drain off all but 2 tablespoons.

Step 2: Aromatics and Tomato Paste Magic

In that same pot, toss in your diced onion, celery, carrot, and garlic. Sauté on medium-high for 3-4 minutes until the onion softens and the mixture smells amazing. Then stir in tomato paste along with a teaspoon of kosher salt and fresh cracked pepper. Cook for another 2-3 minutes to deepen the tomato flavor — this little step seriously upgrades your sauce.

Step 3: Deglaze and Simmer

Pour in the red wine, scraping the bottom with a wooden spoon to lift all those gorgeous browned bits — that’s pure flavor gold! Return the short ribs to the pot, then add broth and crushed tomatoes. Toss in your herb bundle and bay leaves. Bring everything to a gentle simmer, cover loosely so steam escapes, and let it cook for 2 to 2½ hours. Peek in occasionally — if the sauce dries out, splash in some broth or water to keep things moist.

Step 4: Shred and Season

Once the meat is fork-tender and falling apart, remove the herb bundle and bay leaves. If you used boneless short ribs, shred right in the pot using tongs or forks. Bone-in ribs take a little more care—remove the bones carefully, and discard any cartilage or bits you don’t want. Taste the sauce, adjust salt and pepper, then add vinegar for a nice bright finish. If it feels too thin, simmer for another 15-30 minutes until you get a luscious, thick sauce.

Step 5: Pasta and Serve

Cook your pasta according to the package instructions—tagliatelle or pappardelle are my go-to because their wide ribbons grab the ragu perfectly. Drain and toss with the warm ragu, then sprinkle generously with chopped parsley and grated Parmigiano Reggiano. You’re ready for a beautiful, flavorful bowl!

💡

Pro Tips for Making Short Rib Ragu Pasta Recipe

  • Don’t Rush the Sear: Taking the time to brown the meat properly adds incredible flavor, so resist the urge to speed through this step.
  • Herb Bundle Hack: Tie your fresh herbs in a cheesecloth or a reusable spice bag for an easy removal after cooking.
  • Keep the Sauce Moist: Check in even during the simmer — adding broth little by little keeps flavors concentrated without dryness.
  • Avoid Overcooking Pasta: Cook it al dente so it holds up beautifully when mixed with the rich ragu sauce.

How to Serve Short Rib Ragu Pasta Recipe

Short Rib Ragu Pasta, hearty beef pasta, slow-cooked short rib dish, comforting Italian pasta, flavorful beef ragu - A large white bowl filled with a generous serving of tagliatelle pasta mixed with shredded dark brown meat pieces. The pasta is light golden yellow with a slight shine, entwined among the tender meat chunks. Fresh green herb leaves are scattered on top, adding a touch of color and freshness. A small metal fork is placed inside the bowl, partly twirling some pasta and meat. In the background, a small bowl holds chunks of light yellow cheese, and everything is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love throwing on freshly chopped parsley for that fresh, herbal pop, and don’t skip the Parmigiano Reggiano—it adds a salty, nutty layer that brings everything together. Sometimes, I add a drizzle of good quality extra virgin olive oil on top for richness.

Side Dishes

Crusty garlic bread or a simple green salad (think arugula with lemon vinaigrette) works beautifully to lighten up this hearty meal. Roasted vegetables like broccoli or Brussels sprouts add a lovely textural contrast too.

Creative Ways to Present

For a special occasion, I’ve served this ragu scooped onto polenta rounds as appetizers, or layered it in homemade lasagna sheets for an upscale twist. It also makes a killer filling for stuffed pasta like ravioli if you’re feeling ambitious!

Make Ahead and Storage

Storing Leftovers

Leftover ragu keeps wonderfully in an airtight container in the fridge for up to 4 days. I usually cool it completely before refrigerating for best texture and flavor retention.

Freezing

This recipe freezes beautifully! Portion it out into freezer-safe containers and keep for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stove over low heat, occasionally stirring and adding a splash of broth or water if it starts to dry out. This keeps the meat tender and the sauce silky.

FAQs

  1. Can I use bone-in short ribs for this Short Rib Ragu Pasta Recipe?

    Absolutely! Bone-in short ribs will add even more flavor to your ragu. Just plan for a bit more time to carefully remove the bones after cooking. Many cooks prefer deboned cubes for convenience, but either way works well.

  2. What pasta should I use for this ragu?

    Thick, hearty pastas like pappardelle, tagliatelle, rigatoni, or cavatelli are perfect because they hold up to the chunky, meaty sauce and catch all those delicious bits in every bite.

  3. Can I make this Short Rib Ragu Pasta Recipe in a slow cooker?

    Yes, you can! After searing the ribs and sautéing veggies on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours until tender. Just be sure to adjust seasoning at the end.

  4. How do I know when the short ribs are done?

    The ribs are ready when the meat is fork-tender and easily shreds apart. If after about 2 ½ hours simmering they’re still tough, continue cooking for another 30 minutes.

  5. What if I don’t have red wine?

    Use extra broth or a splash of red grape juice as a substitute, but keep in mind that red wine adds a unique depth that’s hard to fully replace. Skip it only if necessary and adjust seasoning accordingly.

Final Thoughts

This Short Rib Ragu Pasta Recipe is one of those dishes I cherish because it brings people together around the table with its rich, unpretentious goodness. There’s a little patience required, but the payoff is huge — a deeply flavorful, tender ragu that makes your kitchen smell like heaven and your guests ask for seconds. Cozy up with this dish, savor every bite, and don’t be surprised if it becomes your new favorite comfort food.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Short Rib Ragu Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 3 reviews
  • Author: Taylor
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

This hearty Short Rib Ragu is a rich and flavorful Italian-inspired dish featuring tender beef short ribs simmered in a robust tomato and red wine sauce. Perfectly paired with thick, hearty pastas like pappardelle or tagliatelle, this ragu offers a comforting and satisfying meal that melts in your mouth.

Ingredients

Meat

  • 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes

Vegetables and Aromatics

  • 1 cup White onion – Finely diced
  • ½ cup Celery – Finely diced
  • ½ cup Carrot – Finely diced
  • 4 Garlic cloves – Finely minced

Liquids and Sauces

  • 2 tablespoon Light olive oil – or use vegetable or avocado oil
  • 1 cup Red wine
  • 1 cup Broth – Beef or chicken
  • 1 ¾ cup Crushed tomatoes – 14oz can
  • 2 tablespoon Sherry or red wine vinegar

Seasonings and Herbs

  • Kosher salt
  • Fresh cracked pepper
  • 2 tablespoon Tomato paste
  • Herb Bundle – Rosemary, thyme, parsley stems
  • 2 Bay leaves

Pasta and Garnishes

  • 1 lb Pasta – Tagliatelle or pappardelle
  • Chopped parsley for garnish
  • Grated Parmigiano Reggiano for garnish

Instructions

  1. Season the short ribs: Generously season the beef short ribs on all sides with kosher salt to enhance flavor.
  2. Sear the short ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches, searing until browned on all sides. Transfer the seared ribs to a plate. Remove excess fat from the pot if necessary, leaving no more than 2 tablespoons.
  3. Sauté vegetables: Add the finely diced onion, celery, carrot, and minced garlic to the pot. Sauté on medium-high heat for 3-4 minutes until the onion softens and the vegetables release their aroma.
  4. Add tomato paste and seasonings: Stir in 2 tablespoons of tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for an additional 2-3 minutes to deepen the flavors.
  5. Deglaze the pot: Pour in 1 cup of red wine, scraping the bottom of the pot to release any browned bits, which adds richness to the sauce.
  6. Return meat and add liquids: Place the seared short ribs back into the pot. Add 1 cup of broth and 1 ¾ cup crushed tomatoes.
  7. Add herbs and simmer: Add the herb bundle (rosemary, thyme, parsley stems) and 2 bay leaves. Bring the mixture to a low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2 ½ hours, stirring occasionally. Add broth or water if the sauce reduces too much.
  8. Check tenderness: After 2 ½ hours, the short ribs should be fork-tender and falling apart. If not, continue simmering for another 30 minutes.
  9. Shred the meat: Remove the bay leaves and herb bundle and discard. Shred the meat directly in the pot using two forks or tongs, removing bones and cartilage if used bone-in ribs.
  10. Adjust seasoning and reduce sauce: Taste and adjust salt and pepper as needed. Stir in 2 tablespoons of sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for another 15-30 minutes to thicken.
  11. Cook pasta and serve: Meanwhile, cook your chosen pasta according to package instructions. Serve the ragu over pasta and garnish with chopped parsley and grated Parmigiano Reggiano.

Notes

  • For step-by-step photos, refer to the blog post linked in the recipe source.
  • Boneless short ribs cut into cubes are preferred for convenience, but bone-in ribs add more depth of flavor.
  • For budget-friendly alternatives, use stewing beef cubes instead of short ribs.
  • This ragu pairs well not only with pasta but also with polenta, ravioli, lasagna fillings, roasted vegetables, or even as a topping for hummus.
  • Recommended pasta shapes include thick, hearty cuts like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 40 g
  • Cholesterol: 120 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star