Best Ever Beef Short Rib Ragu Recipe

I absolutely love this Best Ever Beef Short Rib Ragu Recipe because it’s like a hug in a bowl — rich, hearty, and insanely flavorful. The slow-cooked beef just falls apart, sinking into a deep, savory sauce that’s perfect for cozy dinners or impressing friends without a ton of fuss. You’ll find that this recipe turns even an ordinary weeknight into something special.

When I first tried making this ragu, I was blown away by how the simple ingredients come together to create such a luxurious meal. It’s one of those dishes where the patience you put in during that slow oven braise pays off tenfold, and the leftovers? They’re even better the next day — trust me, this Best Ever Beef Short Rib Ragu Recipe is worth every minute.

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Ingredients You’ll Need

Each ingredient here plays a part in building that incredible depth of flavor — from the herbs that add an earthy touch to the red wine that enriches the sauce. When shopping, look for short ribs with good marbling — it’s the fat that makes this ragu melt-in-your-mouth delicious.

• Olive oil: Choose good quality extra virgin for sautéing veggies and searing meat.
• Beef short ribs: These are the stars – bone-in with marbling gives the sauce amazing richness.
• Onion: Finely diced for a subtle sweetness that melts into the sauce.
• Carrot: Adds natural sweetness and balances the acidity of the tomatoes.
• Celery: Offers a savory base note and aroma.
• Garlic: Freshly minced, it elevates the savory depth without overpowering.
• Tomato paste: Enhances umami and thickens the sauce.
• Red wine: I used a Chianti; it adds complexity and richness.
• Canned whole tomatoes: Crush them yourself for better texture and freshness.
• Beef stock: Keeps the sauce hearty and flavorful, adding moisture as needed.
• Rosemary and thyme: Fresh herb sprigs infuse a lovely aromatic earthiness.
• Bay leaves: For that classic braised flavor background.
• Salt and pepper: Essential for seasoning both meat and sauce.
• Lemon zest: A surprising bright note that lifts the final dish.
• Parmesan and flat leaf parsley: Garnish options that add salty sharpness and fresh color.

Variations

I like to keep this Best Ever Beef Short Rib Ragu Recipe pretty traditional, but it’s surprisingly easy to tweak depending on the mood or what’s in your pantry. Feel free to personalize it — that’s part of the fun!

• Make it spicier: I’ve added a pinch of red chili flakes once or twice, and my family goes crazy for the subtle heat it brings.
• Swap the wine: If you don’t have red wine, grape juice with a little vinegar or additional stock can work in a pinch, though the flavor won’t be quite as deep.
• Vegetarian twist: Use hearty mushrooms and lentils instead of beef for a similar texture and richness without the meat.
• Herb changes: Sometimes I swap thyme for oregano or add a touch of sage for a different aromatic profile.

How to Make Best Ever Beef Short Rib Ragu Recipe

Step 1: Prep and Sear the Short Ribs

Start by preheating your oven to 320°F (160°C) and patting the short ribs dry — this helps them get that beautiful golden crust. Season generously with salt and pepper. Heat olive oil in a couple of pans or do it in batches, and brown the ribs on all sides over medium-high heat. Don’t rush this step — that caramelization is key for flavor and texture. Once browned, set the ribs aside.

Step 2: Build the Flavor Base

Next, heat olive oil in a large, ovenproof casserole or Dutch oven. Gently cook the diced onion, carrot, and celery over medium heat for about 10 minutes, until softened but not browned — turn down the heat if needed. Add minced garlic and cook for another 2 minutes. Then stir in the tomato paste and let it cook off for 2 minutes. This slow softening develops sweetness and depth that you’ll notice in every bite.

Step 3: Add Liquids and Herbs

Pour in the red wine and bring it to a gentle simmer for a few minutes – no need to boil it down too much, just enough to mellow the alcohol. Next, add your crushed canned tomatoes and beef stock, stirring to combine. Nestle the browned short ribs back into the pot along with bay leaves, rosemary, and thyme sprigs. The liquid should mostly cover the meat; top up with more stock if necessary.

Step 4: Slow Cook in the Oven

Cover the pot and place it in the preheated oven for 3 to 3½ hours. At about 3 hours, check your meat — it should be so tender the bones slide out easily. If it needs more time, don’t worry; slow and low is the secret here. The meat will be fall-apart tender and soaking in that beautifully thick sauce.

Step 5: Pull Apart the Meat and Finish the Sauce

Take the short ribs out of the pot and discard the bones as well as herb stems. Using two forks, pull the meat apart into bite-sized pieces, discarding any large sinewy bits or fat you don’t want. Return the meat to the sauce. Let it bubble gently on the stovetop while you cook your pasta or prepare your sides. This lets all the flavors meld deliciously.

Step 6: Serve and Enjoy

I love tossing cooked pasta straight into the ragu with a splash of pasta water and letting it simmer a few minutes so the flavors really soak in. Portion out a heaping cup of sauce per serving to get the right balance. Finally, don’t forget my favorite finishing touch: a sprinkle of lemon zest, fresh chopped parsley, and lots of parmesan — it brightens this rich dish perfectly.

How to Serve Best Ever Beef Short Rib Ragu Recipe

Garnishes

I always top this ragu with freshly grated lemon zest — it adds such a wonderful brightness that cuts through the richness. A handful of chopped flat-leaf parsley gives a fresh color and herbaceous lift. And a rigorous shower of freshly grated parmesan? Absolutely non-negotiable.

Side Dishes

This ragu is fantastic over pappardelle or rigatoni, but don’t be afraid to mix things up. Mashed potatoes soak up every last drop beautifully, and creamy polenta makes for a decadent bed. One of my favorite indulgences is ladling the ragu over a simple risotto — it feels like restaurant quality every time.

Creative Ways to Present

For special occasions, I like setting the ragu in pretty shallow bowls, sprinkled with fresh herbs and parmesan shards, alongside a crisp salad and crusty bread. Another time, I baked it topped with a light Parmesan crust under the broiler for a bubbly finish that’s pure comfort food magic. It’s fun to play with presentation when hosting.

Make Ahead and Storage

Storing Leftovers

I usually let the ragu cool to room temperature, then transfer it to an airtight container for the fridge. It’s amazing how the flavors deepen overnight, making leftovers taste even better the next day. Just skim off any hardened fat on top before reheating if you want it a little lighter.

Freezing

This ragu freezes beautifully. I portion it out into freezer-safe containers or bags so I always have a hearty sauce on hand. When thawed slowly in the fridge, the texture stays perfectly tender and saucy — a real lifesaver on busy nights.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent sticking. Adding a little splash of pasta water or stock helps bring back that fresh, saucy consistency. Avoid microwaving if you can — slow and steady warming really makes a difference.

FAQs

Final Thoughts

This Best Ever Beef Short Rib Ragu Recipe holds a special place in my kitchen — it’s a go-to for family dinners, date nights, or anytime I want to treat myself to something truly comforting. The slow-braised meat combined with the fresh lemon zest finishing touch is magic. Give it a try, and I’m confident you’ll be as hooked as I am — it’s one recipe you’ll return to again and again.

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