How to Make Short Rib Ragu with Pasta Today

If you’re craving a hearty, comforting meal that feels like a warm embrace on a plate, look no further than Short Rib Ragu with Pasta. This rich, slow-cooked dish combines tender, melt-in-your-mouth short ribs in a deeply flavorful tomato and wine sauce served over your favorite pasta. Perfect for a cozy dinner tonight, this recipe highlights simple ingredients that transform into an unforgettable experience, balancing meaty richness with the perfect al dente noodles.

Why You’ll Love This Recipe

• Unmatched Flavor: Slow-cooked short ribs develop an incredible depth and richness that instantly elevates the sauce.
• Comforting and Satisfying: Every bite offers a perfect balance of tender meat and hearty pasta, ideal for cold evenings or special family dinners.
• Make-Ahead Friendly: This ragu tastes even better the next day, making it perfect for meal prep and leftovers.
• Versatile Pairings: Works with different types of pasta like pappardelle, rigatoni, or even polenta for a fun twist.
• Impresses Every Time: Despite its simplicity, this dish feels gourmet and impressive for guests or date nights.

Ingredients You’ll Need

This Short Rib Ragu with Pasta relies on simple, wholesome ingredients that come together to create a luscious, flavorful sauce with amazing texture. Each item is essential, whether it builds a savory base, tenderizes the meat, or adds a touch of brightness to the final dish.

• Short Ribs: Choose bone-in beef short ribs for the best flavor and tenderness after slow cooking.
• Onion and Garlic: Classic aromatics that form the flavorful foundation of the ragu.
• Canned Tomatoes: Use high-quality crushed or diced tomatoes to achieve a rich and slightly chunky sauce.
• Red Wine: Adds acidity and complexity, enhancing the meat flavors beautifully.
• Beef Broth: Helps tenderize the ribs and deepens the sauce’s savory notes.
• Carrot and Celery: Traditional soffritto vegetables for sweetness and balance.
• Fresh Herbs: Rosemary, thyme, or bay leaves add fragrant, earthy layers to the ragu.
• Olive Oil: Used to sear the short ribs and sauté vegetables, contributing to the dish’s richness.
• Pasta: Wide noodles like pappardelle or tagliatelle hold the chunky sauce perfectly.
• Parmesan Cheese: A finishing touch that adds salty, nutty flavor.

Variations for Short Rib Ragu with Pasta

Feel free to customize this Short Rib Ragu with Pasta to suit dietary preferences or ingredients you have on hand. The versatility of this stew-like sauce allows for creative swaps and additions that keep the core centered on slow, delicious cooking.

• Vegetable Boost: Add diced mushrooms or roasted bell peppers for extra umami and texture.
• Spicy Kick: Stir in a pinch of red pepper flakes during cooking for a subtle heat.
• White Wine Swap: Replace red wine with white wine for a lighter, fruitier flavor profile.
• Slow Cooker Method: Adapt the recipe to a slow cooker for convenience without losing flavor.
• Gluten-Free Option: Serve over gluten-free pasta or creamy polenta to make it gluten-free friendly.

How to Make Short Rib Ragu with Pasta

Step 1: Prepare and Brown the Short Ribs

Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the ribs on all sides until deeply caramelized. This step locks in flavor and adds rich color to the ragu.

Step 2: Sauté the Aromatics

Remove the browned ribs and set aside. In the same pot, add chopped onion, celery, and carrot. Cook gently until softened, about 5–7 minutes. Add minced garlic and cook for another minute until fragrant, infusing the base with savory sweetness.

Step 3: Deglaze with Wine and Add Tomatoes

Pour in red wine to deglaze the pot, scraping up all browned bits from the bottom. Let the wine reduce by half, concentrating its flavor. Stir in canned tomatoes, herbs, and beef broth, creating the heart of your ragu.

Step 4: Simmer the Ragu Slowly

Return the short ribs to the pot, adjusting the liquid so the meat is partially submerged. Bring to a simmer, then reduce heat to low and cover. Let the ragu cook gently for 3–4 hours, until the meat is fall-apart tender and the flavors meld beautifully.

Step 5: Shred Meat and Finish the Sauce

Carefully remove the ribs and shred the meat, discarding bones and excess fat. Return shredded meat to the sauce and stir to combine. Adjust seasoning with salt and pepper as needed. Keep warm while you cook your pasta.

Step 6: Cook Pasta and Combine

Bring a large pot of salted water to a boil and cook your chosen pasta until al dente. Drain, then toss immediately with the ragu, stirring well so each strand is luscious and coated with sauce.

Pro Tips for Making Short Rib Ragu with Pasta

• Patience Is Key: Low and slow cooking is essential for tender, flavorful short ribs.
• Don’t Skip Browning: The caramelization forms the backbone of the dish’s rich flavor.
• Use Good Wine: Choose a dry red wine you enjoy drinking for the best sauce depth.
• Reserve Juices: When shredding ribs, keep any juices and add them back for extra moisture.
• Fresh Herbs Last: Add some fresh herbs at the end for a pop of brightness and aroma.

How to Serve Short Rib Ragu with Pasta

Garnishes

Enhance your serving with fresh grated Parmesan, a sprinkle of chopped parsley, and a drizzle of high-quality olive oil. These simple touches add freshness and richness that brighten each bite.

Side Dishes

Serve with crunchy garlic bread or a crisp green salad to balance the richness of the ragu. Roasted seasonal vegetables also complement the hearty flavors perfectly.

Creative Ways to Present

For an elegant approach, plate the ragu over pasta nests and garnish with shaved Parmesan curls and microgreens. Alternatively, try layering the ragu over creamy polenta or mashed potatoes for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

Allow the ragu to cool completely before placing it in an airtight container. Refrigerate for up to 3 days to enjoy rich, developed flavors that often deepen overnight.

Freezing

Short Rib Ragu freezes beautifully. Portion it into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much. Reheat pasta separately if preferred to maintain texture.

FAQs

Can I use other cuts of beef instead of short ribs?

Yes, chuck roast or brisket can be used, but short ribs offer the best flavor and tenderness due to their marbling and bone content.

What pasta works best with Short Rib Ragu with Pasta?

Wide, flat noodles like pappardelle or tagliatelle are ideal because they hold the thick, meaty sauce well. Rigatoni and penne also work great for a chunkier bite.

How long should I cook the ragu for the best results?

Slow cooking for about 3 to 4 hours on low heat ensures the short ribs fully tenderize and the flavors marry beautifully.

Can I make this recipe in a slow cooker?

Absolutely. After browning the meat and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours. The results are just as delicious.

Is Short Rib Ragu with Pasta freezer-friendly?

Yes, it freezes exceptionally well. Freeze in portions for up to 3 months and thaw before reheating gently on the stove.

Final Thoughts

Short Rib Ragu with Pasta is a timeless recipe that turns simple ingredients into a memorable, cozy meal. Whether it’s a special occasion or a Sunday supper, this dish invites warmth and satisfaction at every forkful. Don’t hesitate to try it tonight — your taste buds will thank you!

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