As the sun sets and the chill in the air nips at our cheeks, what could be better than a cozy meal that wraps you in warmth? This Braised Short Rib Ragu is a symphony of slow-cooked flavors, featuring tender short ribs slowly simmered in a luscious tomato and red wine sauce. Not only does this dish ignite a sense of comfort, but it also brings a delightful simplicity to your kitchen routine, making it perfect for weeknight dinners or weekend feasts with loved ones. Served over wide pappardelle pasta and garnished with freshly grated parmesan, each bite is a hug on a plate that nourishes both body and soul. Ready to create a culinary masterpiece that fills your home with irresistible aromas? Let’s dive into this heartwarming recipe together!

Why is This Ragu So Special?

Heartwarming Comfort: This Braised Short Rib Ragu is the ultimate hug in a bowl, perfect for chilly evenings.

Rich, Layered Flavors: The slow-cooked short ribs create a deep, savory taste that pairs perfectly with the robust tomato and red wine sauce.

Versatile Options: Feel free to customize it! You can experiment with different cuts of beef, or even try it with gluten-free pasta for a healthy twist.

Crowd-Pleasing Appeal: This dish is sure to impress family and friends, making it ideal for gatherings or cozy dinners at home.

Simplicity in Preparation: With straightforward steps and minimal active cooking time, you can focus on enjoying the delicious aromas as it simmers.

Get ready for a delightful experience that will elevate your dinner table and warm your heart!

Braised Short Rib Ragu Ingredients

For the Ragu
• Bone-in Short Ribs – The star of the dish, they become melt-in-your-mouth tender as they braise. Substitute with beef chuck roast for a slightly different flavor.
• Kosher Salt – Essential for enhancing the meat’s flavor. Regular salt can be used, but adjust the quantity to taste.
• Black Pepper – Freshly ground is best for a hint of heat and depth.
• Vegetable Oil – Necessary for searing the ribs; olive oil can be used for added flavor.
• Carrots – Adds natural sweetness and texture; dice for even cooking.
• Celery – Provides aromatic depth to the ragu; diced to match the carrots’ size.
• Onions – A foundational flavor that begins the sauce; sauté until translucent.
• Garlic – Minced for aromatic quality and depth in flavor.
• Tomato Paste – Intensifies the tomato flavor; can substitute crushed tomatoes but will need to adjust other liquids.
• Dry Red Wine (Cabernet) – Adds complexity; substitute with beef broth for a non-alcoholic option.
• Dried Oregano, Basil, Thyme – Enhance the overall flavor profile; fresh herbs may need quantity adjustments.
• Crushed Red Pepper Flakes – A touch of spice; omit if sensitive to heat.
• Bay Leaves – Infuse subtle herbal notes; always remember to remove before serving.
• Beef Broth – Provides moisture and enhances richness; opt for low-sodium for a lighter dish.
• Crushed Tomatoes (28 ounces) – Forms the sauce’s base; fresh tomatoes can be used in season.
• Pappardelle (16 ounces) – This sturdy pasta holds the sauce beautifully; choose gluten-free options if needed.

For Serving
• Parmesan Cheese – Grated, to bring a savory punch on top.
• Ricotta Cheese – Creamy dollops enhance the dish’s richness.
• Fresh Basil – A fragrant garnish that elevates presentation and flavor.

Step‑by‑Step Instructions for Braised Short Rib Ragu

Step 1: Preheat the Oven
Begin your cooking journey by preheating your oven to 325°F (160°C). This will ensure that your Braised Short Rib Ragu cooks evenly and develops those rich, comforting flavors that are essential to this dish.

Step 2: Prepare the Short Ribs
Pat the bone-in short ribs dry with paper towels, ensuring that they are moisture-free. Generously season them with kosher salt and freshly ground black pepper, coating all sides, to enhance the flavor of the meat before searing.

Step 3: Sear the Short Ribs
In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once shimmering, carefully add the seasoned short ribs, searing each side for about 3 minutes until beautifully browned. This step locks in flavor and adds depth to your ragu. Once done, remove the ribs and set aside.

Step 4: Sauté the Vegetables
Drain any excess oil from the Dutch oven, leaving just enough for sautéing. Add diced onions, carrots, and celery, cooking them for about 10 minutes over medium heat. Stir frequently until the vegetables are softened and the onions are translucent, creating a fragrant base for your ragu.

Step 5: Incorporate Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, mixing well to coat the softened vegetables. Cook for another 2-3 minutes until fragrant and slightly caramelized, then deglaze the pot with 1 cup of dry red wine, scraping up any browned bits, and simmer until reduced by half.

Step 6: Add Liquids and Herbs
Pour in the beef broth and crushed tomatoes, stirring to combine. Gently nestle the seared short ribs back into the pot, ensuring they are mostly submerged in the sauce. Bring your ragu to a simmer over medium heat, and enjoy the inviting aromas filling your kitchen.

Step 7: Braise in the Oven
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow your Braised Short Rib Ragu to cook for approximately 3 hours, or until the ribs are super tender and easily pull apart with a fork. This slow braising transforms the meat into melt-in-your-mouth goodness.

Step 8: Shred the Beef
Once the cooking time is complete, carefully remove the pot from the oven. Discard the bay leaves, then use forks to shred the beef, separating the meat from the bones. Stir the shredded beef back into the rich sauce, integrating all those savory flavors.

Step 9: Combine with Pappardelle
Cook the pappardelle according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta. Add the cooked pasta to the ragu, tossing to coat. If needed, adjust the sauce’s consistency with reserved pasta water, allowing it to embrace the noodles beautifully.

Step 10: Serve and Garnish
Plate the delightful Braised Short Rib Ragu over a generous portion of pappardelle. Top with freshly grated parmesan, creamy ricotta, and a sprinkle of fresh basil for a pop of color and flavor. Dig in and savor the warmth and comfort of this elegant dish!

Variations & Substitutions for Braised Short Rib Ragu

Discover the exciting ways to personalize your Braised Short Rib Ragu, making it uniquely yours!

Different Beef Cuts: Use beef chuck roast or brisket for a slightly different texture and flavor, while still achieving tenderness.
Vegetarian Twist: Swap short ribs for hearty mushrooms like portobello or shiitake, absorbing the rich flavors from the sauce beautifully.
Gluten-Free Pasta: Choose gluten-free pappardelle or zoodles to cater to dietary preferences without sacrificing the deliciousness of this dish.
Extra Flavor: Add a splash of balsamic vinegar during the simmer for a sweet acidity that elevates the flavor profile of your ragu.
Herbal Boost: Amp up the freshness by incorporating fresh herbs like parsley or thyme just before serving, adding vibrancy to the dish.
Creamy Goodness: Stir in a few spoonfuls of mascarpone cheese at the end for a luxurious, creamy texture that complements the ragu perfectly.
Spicy Kick: If you love heat, increase the crushed red pepper flakes or add in some diced jalapeños during the sauté for an irresistible spice.
Rich Tomato Flavor: For a more robust sauce, mix in some sun-dried tomatoes or tomato passata, intensifying those savory tomato notes even more.

Feel free to get creative and make this dish your own! And for a delightful side, consider serving it with some homemade garlic bread or a fresh garden salad. Enjoy the warmth and joy it brings to your table!

Expert Tips for Braised Short Rib Ragu

Quality Ingredients: Use the best bones and meats available. Higher quality beef results in a richer, more flavorful Braised Short Rib Ragu that elevates your dish.
Don’t Rush the Sear: Ensure a good crust by not overcrowding the pot when searing the ribs. A well-browned crust means enhanced flavors in your final dish.
Herb Freshness: Opt for fresh herbs if possible, but remember to adjust the quantities as dried herbs are more concentrated. This keeps your ragu tasting vibrant and fresh.
Adjust Sauce Consistency: If your ragu feels too thick, gradually add the reserved pasta water after mixing in the pappardelle. This helps achieve the perfect sauce consistency.
Refrigerate Overnight: Allow the ragu to sit overnight in the fridge, as the flavors deepen and meld beautifully, making it even tastier the next day.
Serve Warm: Always serve your Braised Short Rib Ragu warm and topped with the finest cheese. This not only enhances the taste but also provides a comforting dining experience.

What to Serve with Cozy Beef Short Rib Ragu

Gather your loved ones around the table for a heartwarming meal that balances flavors and textures beautifully.

Garlic Bread: Crunchy, buttery perfection that soaks up the rich ragu sauce, adding a satisfying crunch to every bite.
Caesar Salad: Crisp romaine, creamy dressing, and crunchy croutons provide a refreshing contrast to the hearty ragu. Elevate it with shaved Parmesan for added flair!
Roasted Vegetables: A colorful medley of seasonal veggies caramelized to enhance their natural sweetness, beautifully complementing the robust flavors of your ragu.
Creamy Polenta: The creamy, buttery texture of polenta creates a luxurious base that pairs beautifully with the tender beef short ribs.
Red Wine: A glass of rich Cabernet or Merlot echoes the wine flavors in your ragu, enhancing the whole dining experience.
Chocolate Tart: Finish with a slice of indulgent chocolate tart, its rich sweetness providing a lovely contrast to the savory main course.

Let these side dishes elevate your Beef Short Rib Ragu to an unforgettable dining experience!

How to Store and Freeze Braised Short Rib Ragu

Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor. Allow the ragu to cool to room temperature before sealing.

Freezer: For longer storage, freeze the Braised Short Rib Ragu in freezer-safe containers for up to 3 months. Be sure to leave some space for expansion.

Reheating: To reheat, thaw overnight in the fridge, then warm gently on the stovetop over low to medium heat. Add a splash of beef broth or pasta water to adjust the consistency if needed.

Make-Ahead Tip: This ragu tastes even better the next day as the flavors continue to develop, making it an excellent choice for meal prep or entertaining!

Make Ahead Options

These Braised Short Rib Ragu options are perfect for busy home cooks looking to save time! You can prepare the ragu up to 24 hours in advance; simply cook it through step 8, allowing the flavors to meld overnight in the refrigerator. To maintain quality, let the ragu cool completely before refrigerating, which helps preserve its rich taste and texture. When you’re ready to serve, reheat gently on the stovetop while cooking the pappardelle according to package instructions. For even better results, finish the dish with fresh ingredients like parmesan and basil just before serving, ensuring that your meal is just as delicious and comforting as when it was first made!

Braised Short Rib Ragu Recipe FAQs

What type of beef should I use for the ragu?
Absolutely! While bone-in short ribs are the star of the dish, you can substitute with beef chuck roast, brisket, or boneless short ribs. Just remember to reduce the weight by a pound if you opt for boneless cuts to keep the flavor profile intact.

How should I store leftovers of the Braised Short Rib Ragu?
To maintain the dish’s deliciousness, store your leftover ragu in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing it up to preserve the flavors.

Can I freeze the Braised Short Rib Ragu?
Of course! For longer storage, you can freeze the ragu in freezer-safe containers for up to 3 months. Just be sure to leave some space for expansion as it thaws. When you’re ready to enjoy it, thaw it overnight in the fridge, and gently reheat over low to medium heat, adding a splash of beef broth or pasta water if needed to achieve your desired consistency.

What if my ragu turns out too thick?
Very! If your ragu is too thick after cooking, simply add a little of the reserved pasta water after mixing it with the cooked pappardelle. This helps adjust the consistency and allows the sauce to beautifully embrace the noodles without becoming watery.

Are there any dietary considerations for this recipe?
Absolutely, this dish can be made gluten-free by choosing gluten-free pappardelle or another pasta alternative. Additionally, those with allergies should be cautious of the red wine, which can be substituted with beef broth for a non-alcoholic version. Just ensure all other ingredients, like cheese, meet your dietary needs.