I slow braise short ribs into a rich ragù for Pasta With Short Ribs, a three hour recipe that requires little active time.

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I never planned to make this Short Rib Ragu but after one bite I was hooked. Bone in short ribs collapse into a sauce so deep and meaty you wont believe it came from your oven.

A generous pour of dry red wine adds that slightly wild edge that keeps it from feeling heavy. This is pure Italian Short Rib comfort yet not saccharine, and it gets even better tossed with Short Ribs Pasta or spooned over creamy polenta.

It takes time mostly waiting not babysitting, but saving this one is nearly criminal.

Ingredients

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Short ribs: Rich in protein and collagen, makes sauce silky and meaty, not lean.
Onion: Adds sweetness and depth when caramelized, some fiber and vitamin C.
Carrots: Bring natural sweetness, beta carotene and a little earthiness to sauce.
Garlic: Punchy aromatic, offers savory umami notes and antioxidant benefits in small amounts.
Red wine: Adds acidity, tannins and complexity, helps deglaze and deepen flavor.
Crushed tomatoes: Provide body, natural sweetness, vitamin C and a bright tomato tang.
Beef stock: Boosts meaty flavor, adds gelatininess, more savory depth than water alone.
Milk: Softens acidity, enriches texture, adds a gentle sweetness and mouthfeel.
Parmesan: Salty umami finish, gives richness, and grates nicely over pasta.
Pasta or polenta: Carries the ragu, carbs for energy, soaks up all the sauce.

Ingredient Quantities

3 to 4 pounds beef short ribs, bone in

1 1/2 teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons olive oil

1 large yellow onion, finely chopped

2 medium carrots, peeled and chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 tablespoons tomato paste

1 1/2 cups dry red wine

1 28 ounce can crushed tomatoes or passata

2 cups beef stock

2 bay leaves

3 sprigs fresh thyme or 1 teaspoon dried thyme

1 cup whole milk

2 tablespoons chopped fresh parsley

Freshly grated Parmesan cheese for serving about 1/2 cup

Pasta or polenta for serving about 1 pound pasta or 4 cups cooked polenta

How to Make this

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1. Pat the 3 to 4 pounds beef short ribs dry, season with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper, then heat 2 tablespoons olive oil in a heavy pot over medium high and brown the ribs in batches until deep brown on all sides, about 3 to 4 minutes per side; don’t crowd the pan or they’ll steam.

2. Lower heat to medium, add 1 large finely chopped yellow onion, 2 chopped carrots and 2 chopped celery stalks, cook until softened about 6 to 8 minutes scraping up the browned bits from the bottom.

3. Add 4 minced garlic cloves and 2 tablespoons tomato paste, cook 1 to 2 minutes until the paste darkens and smells sweet.

4. Pour in 1 1/2 cups dry red wine to deglaze, scrape the pan and reduce the wine by about half, this concentrates flavor so be patient.

5. Stir in one 28 ounce can crushed tomatoes, 2 cups beef stock, 2 bay leaves and 3 sprigs fresh thyme or 1 teaspoon dried thyme, return the browned ribs and any juices to the pot and bring to a gentle simmer.

6. Cover and braise in a 325 F oven for 2 to 2 1/2 hours or simmer gently on the stove covered, until the meat is falling off the bone; check once or twice and skim any excess foam.

7. Remove the ribs to a board, let cool slightly, discard the bones and large pieces of fat then shred the meat with forks; skim fat from the sauce surface or chill briefly and remove hardened fat if you want a cleaner sauce.

8. Return the shredded meat to the pot, stir in 1 cup whole milk and simmer uncovered 20 to 30 minutes until the sauce thickens and tastes rounded; season with more salt and pepper to taste and remove bay leaves and thyme stems.

9. Stir in 2 tablespoons chopped fresh parsley, then serve over about 1 pound cooked pasta or 4 cups cooked polenta, tossing with a little reserved pasta water if needed, and top with about 1/2 cup freshly grated Parmesan.

Equipment Needed

1. Heavy ovenproof pot or Dutch oven (6 to 7 qt) for browning and braising
2. Long-handled tongs for turning the ribs
3. Sharp chef’s knife
4. Cutting board
5. Wooden spoon or sturdy spatula to scrape up browned bits
6. Measuring cups and measuring spoons
7. Two forks for shredding the meat
8. Ladle and slotted spoon for serving and skimming fat
9. Oven mitts and a can opener

FAQ

How long does this Short Rib Ragu take to make? About 3 to 3 and a half hours total. Searing the ribs takes 10 to 15 minutes, then braise slowly for roughly 2 and a half to 3 hours until the meat falls off the bone. Final simmer with milk and tomatoes adds another 15 to 30 minutes.

Can I use boneless short ribs or another cut of beef? Yeah, you can use boneless short ribs or chuck roast, but cooking times change. Boneless will usually be done faster, check after 1 and a half to 2 hours. Bones give more flavor though so if you can, use bone in.

Can I make the ragu ahead or freeze it? Absolutely. It tastes even better the next day. Keep in the fridge up to 3 days, or freeze for up to 3 months. When reheating skim any solidified fat off the top and heat gently so the sauce does not break.

What can I substitute for the red wine? If you skip alcohol use extra beef stock with a splash of balsamic vinegar or red wine vinegar for acidity, or use a non alcoholic red wine. The wine mainly adds depth and acidity so replace those qualities, not just the liquid.

How do I know when the meat is done and how should I shred it? It is done when the meat is tender and falls off the bone with a fork. Remove bones, pull the meat apart with two forks or your hands, then return shredded meat to the sauce and simmer a few minutes so it soaks up the flavor.

What should I serve it with and how much pasta or polenta do I need? Classic with wide pasta like pappardelle or tagliatelle, or creamy polenta. Plan about 1 pound pasta for four people, or 4 cups cooked polenta. Finish with chopped parsley and freshly grated Parmesan.

Short Rib Ragu Recipe Substitutions and Variations

Beef short ribs: swap for chuck roast, beef shank, or oxtail. Use same weight, brown well and braise till really tender, shank might need more time.
Dry red wine: replace with equal parts beef stock plus 1 to 2 tablespoons red wine vinegar or balsamic for acidity. For a non alcoholic option use extra stock plus 1 tablespoon Worcestershire sauce.
Whole milk: use 1 cup half and half, or 3/4 cup heavy cream plus 1/4 cup water, or 1 cup evaporated milk. Keeps the sauce rich but watch the fat level.
Parmesan cheese: swap with Pecorino Romano or Grana Padano in the same amount, or use nutritional yeast for a vegan twist, but add a pinch more salt if you pick Pecorino since it’s saltier.

Pro Tips

1) Get a real crust on the ribs before you braise them. Pat them dry, salt early, and brown in batches so they actually caramelize. That brown stuff is where most of the flavor is, so don’t rush it or crowd the pan.

2) Be patient with the wine and the scrape. Pour the wine in and let it reduce until it tastes concentrated, not boozy. Use a good-ish bottle you’d drink, because the flavor concentrates, but if you skip alcohol use extra stock and a splash of vinegar or balsamic to mimic the acidity.

3) Add the milk at the end for balance but be gentle. Warm or room temp milk reduces the chance it curdles, and dont let the sauce boil hard after you put it in. The milk rounds acidity and makes the sauce silky, so give it time to marry with the meat.

4) Remove fat but save some for richness. Skim or chill and lift the hardened fat, but keep a tablespoon or two to finish the sauce if you want it glossy and more intense. Also, shred the meat well and toss it back into the sauce so every bite gets saucy.

5) Make it ahead and use pasta water smartly. This actually tastes better a day later once the flavors settle, and when you reheat add a splash of reserved pasta water to loosen and emulsify the sauce so it clings to noodles or polenta.

Short Rib Ragu Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I slow braise short ribs into a rich ragù for Pasta With Short Ribs, a three hour recipe that requires little active time.

Servings

servings

Calories

850

kcal

Equipment: 1. Heavy ovenproof pot or Dutch oven (6 to 7 qt) for browning and braising
2. Long-handled tongs for turning the ribs
3. Sharp chef’s knife
4. Cutting board
5. Wooden spoon or sturdy spatula to scrape up browned bits
6. Measuring cups and measuring spoons
7. Two forks for shredding the meat
8. Ladle and slotted spoon for serving and skimming fat
9. Oven mitts and a can opener

Ingredients

3 to 4 pounds beef short ribs, bone in
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 28 ounce can crushed tomatoes or passata
2 cups beef stock
2 bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 cup whole milk
2 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese for serving about 1/2 cup
Pasta or polenta for serving about 1 pound pasta or 4 cups cooked polenta

Directions

Pat the 3 to 4 pounds beef short ribs dry, season with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper, then heat 2 tablespoons olive oil in a heavy pot over medium high and brown the ribs in batches until deep brown on all sides, about 3 to 4 minutes per side; don't crowd the pan or they'll steam.
Lower heat to medium, add 1 large finely chopped yellow onion, 2 chopped carrots and 2 chopped celery stalks, cook until softened about 6 to 8 minutes scraping up the browned bits from the bottom.
Add 4 minced garlic cloves and 2 tablespoons tomato paste, cook 1 to 2 minutes until the paste darkens and smells sweet.
Pour in 1 1/2 cups dry red wine to deglaze, scrape the pan and reduce the wine by about half, this concentrates flavor so be patient.
Stir in one 28 ounce can crushed tomatoes, 2 cups beef stock, 2 bay leaves and 3 sprigs fresh thyme or 1 teaspoon dried thyme, return the browned ribs and any juices to the pot and bring to a gentle simmer.
Cover and braise in a 325 F oven for 2 to 2 1/2 hours or simmer gently on the stove covered, until the meat is falling off the bone; check once or twice and skim any excess foam.
Remove the ribs to a board, let cool slightly, discard the bones and large pieces of fat then shred the meat with forks; skim fat from the sauce surface or chill briefly and remove hardened fat if you want a cleaner sauce.
Return the shredded meat to the pot, stir in 1 cup whole milk and simmer uncovered 20 to 30 minutes until the sauce thickens and tastes rounded; season with more salt and pepper to taste and remove bay leaves and thyme stems.
Stir in 2 tablespoons chopped fresh parsley, then serve over about 1 pound cooked pasta or 4 cups cooked polenta, tossing with a little reserved pasta water if needed, and top with about 1/2 cup freshly grated Parmesan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.