If you have never cooked with short ribs before, don’t be intimidated. They are an ideal cut of meat you can use for pasta sauce, and they require much less preparation than you might think. In fact, once you try making a short rib ragu, you may prefer it to mince-only sauces and it is a wonderful option for your Christmas menu.
Most meat-based pasta sauces start with mince-meat, cooked gently with a soffritto before simmering slowly in tomatoes, like a classic Bolognese. But this recipe is completely different. Short ribs need to be seared until beautifully browned, locking in all those incredible juices before they slowly melt into a rich tomato and red wine sauce, creating a beautiful depth of flavour.
The result is an absolute showstopper. Fall-apart tender short ribs simmer in a luxurious sauce until they become so soft they practically melt in your mouth. Toss it through al dente pappardelle and you have the kind of meal that brings a level of satisfaction only slow-cooked food can give.
I’ll show you exactly:
- How to brown the meat properly
- How to deglaze your pan
- How much wine to use (because many people add far too much and lose the balance of flavou). With the right ratio and the right ingredients, this sauce becomes a masterpiece.
There is also no need for basil or parsley. You only need patience and love as it cooks slowly to create one of the best homemade ragù you will ever taste. It is restaurant-quality, deeply comforting, and surprisingly easy to make.
Add this recipe to your Sunday cooking tradition, or treat yourself any night of the week. It makes a generous batch, stores beautifully, and might taste even better the next day if you have any leftovers at all.
Watch: The ULTIMATE Short Rib Ragu Recipe (Fall Off The Bone Tender!)
This Short Rib Ragu Creates the Most Tender and Satisfying Pasta Sauce
Vincenzo’s Plate Tips to Make
Short Rib Ragu
Bones Bring the Flavor
Always use bone-in short ribs. The bones add incredible flavor and help the sauce become richer and deeper. You can also use osso buco, which has a marrow bone that melts beautifully into the sauce.
Don’t over-do the soffritto
Keep the celery, carrot, and onion minimal. Too much of any of these will overpower the meat and make the Short Rib Ragù sauce taste more like vegetable stew than ragù. Also ensure you blend the soffritto really well, so it disappears into the sauce. This gives you a silky texture and prevents chunky vegetables from taking over.
Choose Peeled Tomatoes
Peeled tomatoes give the sauce the best richness and texture. If you cannot find them, passata is a good alternative, just make sure the main ingredient is tomatoes – there is not a lot else that should be in a bottle of passata!
Fresh Herbs, Fresh Flavor
Herbs are optional, but if you use them, choose fresh thyme or oregano. Rosemary and sage also work well. Dry herbs will not give the same depth of flavor, so only use them if you have no other option.
The Wine Rule
You do not need an expensive bottle, any dry red wine works well. The measurement is no more than one standard glass, and even if you do not drink wine, it is important because it tenderizes the meat and adds depth. The alcohol cooks off completely, so don’t worry it is kid-safe!
Pick the Perfect Pasta
This ragù pairs well with pappardelle, rigatoni, spaghetti, or paccheri. Pappardelle are the best pasta choice because the ribbons help the meat cling to every bite. Watch my video if you want to learn how to make them fresh at home.
Skip the Tomato Paste
Some people like adding tomato paste, but it is not necessary. The ribs give plenty of richness and depth without it.
Patience is the Key
Cook the Short Rib Ragù sauce with the lid on for at least 3 hours so the moisture stays in the pot. You can cook it longer, up to 5 hours, and the result will be an even deeper flavor.
Handle with Care
When mixing the pasta with the ragu, be careful not to break it. Gently fold and coat every strand instead of tossing it aggressively.
Storage Tip
This is a generous batch. Divide the sauce into portions, store them in airtight container, and put them in the freezer. When you are ready to eat, defrost it overnight in the fridge, reheat gently, and serve with your favorite pasta shape.
How to serve Short Rib Ragu
This short rib ragu gives you a beautiful big pot and you can enjoy it in so many delicious ways. After you mix it with your pasta, eat it straight from the pan while it is still bubbling or plate it up and add an extra spoonful of sauce on top. Finish with a mountain of freshly grated Pecorino or Parmigiano and keep some crusty bread nearby so you can do a proper scarpetta and clean the plate.
This ragu is also incredible spooned over soft polenta, tucked into a toasted panino, used to fill a savoury pie, or paired with creamy mashed potatoes. This ragu sauce is almost incomparable, I truly love it.
Short Ribs Ragù Pasta
Print Recipe
Equipment
- Stick Blender
- Dutch Oven
- Tongs
- wooden spoon
- Kitchen String / twine
- Forks
- Potato masher (optional)
- Large pot (for boiling pasta)
- Large pan
Ingredients
- 2 kg /70.50oz beef short ribs
- 1 small celery stick
- 1 medium carrot
- ¼ brown onion
- 1.6 kg / 56.4 oz Italian peeled tomatoes, about 4 small cans
- A fresh bunch of oregano and thyme
- Dry red wine, Cabernet, Shiraz, or Chianti
- Extra Virgin Olive Oil, EVOO
- Salt & Pepper
- Pasta of your choice, allow about 100 g / 3.5 oz per person
Instructions
- Break the carrot and celery into small pieces with your hands. Add them to the blender along with the onion and a splash of water. Blend until you have a smooth, thick paste with no chunks and set it aside.
- Place a Dutch oven over medium heat and add 3–4 tablespoons of EVOO. Season the short ribs with salt on both sides. When the pot is hot, lay the ribs inside, add a touch more salt, and sear them for a short time on each side until well browned. Lift them out and set aside.
- Reduce the heat to medium-low. Add the blended vegetable mixture to the same pot to start deglazing. Pour in a tiny splash of water from the blender to rinse out any leftover soffritto and mix it through. Stir and let it cook for about 5 minutes.
- While the soffritto cooks, blend the peeled tomatoes for about 10 seconds until smooth.
- After 5 minutes of cooking soffritto, return the seared ribs to the pot. Use your tongs to turn them and coat them well in the vegetable mixture.
- Pour in 1 standard glass of dry red wine. Let it cook for about five minutes, gently moving the meat and scraping the bottom of the pan so the alcohol evaporates and the flavour settles into the meat.
- While waiting for wine to evaporate, tie the thyme and oregano together with kitchen string.
- After 5 minutes, turn the ribs over and pour in the blended tomatoes. Gently move the meat so the sauce settles all the way to the bottom. Season with salt and pepper, then submerge the herb bundle. A sprig of rosemary is a great addition too if you have any.
- Place the lid on and let the sauce simmer slowly for 3 hours. Every 30–45 minutes, open the lid and turn the ribs so they cook evenly.
- After 3 hours, remove the herbs. The meat should be soft and coming away from the bone. Discard bones and stir the sauce, scraping up anything at the bottom.
- Turn off the heat. Shred the meat with two forks, or gently mash some of it with a potato masher, leaving a few larger pieces for texture.
Combining with Pasta
- Bring a large pot of water to a boil and add 1 tablespoon of sea salt.
- Fresh pasta cooks very quickly. Cook pasta for about 2 minutes (if fresh) or until al dente according to packet instructions for dry packet pasta.
- Warm the amount of sauce you plan to use in a separate large fry pan. If any pieces are too large, break them down a little. You can also remove some fat if you prefer.
- Transfer the pasta straight from the pot into the pan, letting a little pasta water drip in. Keep 1 cup of pasta water aside in case you need to loosen the sauce. Toss gently with tongs until every strand or piece of pasta is coated beautifully.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If you loved this Short Rib Ragù, you will enjoy these recipes too
- ULTIMATE BOLOGNESE SAUCE – A slow-simmered mix of pork mince, beef, pancetta, and soffritto creates a sauce that hugs every strand of pasta. After hours of gentle simmering, you get a meaty sauce that tastes like it came straight from a kitchen in Bologna.
- OSSOBUCO RECIPE– This Milanese classic is all about soft, juicy veal shanks cooked low and slow in a silky tomato sauce. Serve it with risotto or polenta and you have a dish that brings warmth and richness to your table.
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