This Short Rib Beef Ragu recipe is fall-apart tender beef, slow-cooked in a luscious red wine sauce and tossed with ribbons of pappardelle. Rustic Italian comfort made easy! It is a recipe that you will get rave reviews with.
Want more comforting but fancy beef dishes? Then try our French Onion Pot Roast, Osso Buco Recipe or our Pan Seared Filet Mignon.
Ragù (pronounced rah-GOO) is a slow-cooked Italian meat sauce. It is rich, hearty, and deeply flavorful. It’s the kind of sauce that simmers for hours, filling your kitchen with that cozy “Sunday dinner” aroma.
Why I Love This Recipe
- Outstanding flavor
- Company worthy
- Easy for Sunday dinner
- Tender fall-off-the-bone beef
- Perfect pasta craving dish
Helpful Items For This Recipe
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Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Cerise
Organic Pappardelle Pasta Noodles – Imported Pasta from Italy
What is in Ragu Meat Sauce?
Beef short ribs are expensive, but you don’t need many to go a long way.
Recipe Ingredients
Beef short ribs – You don’t need many of these bad boys to go a long way. So much flavor and goodness in these short ribs.
Olive oil – Use a fairly good extra virgin olive oil here.
Medium onion and garlic – Needed to make a great Italian sauce.
Red wine and beef broth – This combination of ingredients adds the depth to the sauce that is needed.
Crushed tomatoes and tomato paste – The crushed tomatoes are for the bulk of the sauce, and the paste is to thicken it perfectly.
Dried thyme – This is the only herb that is needed. Adds the perfect flavor.
Salt and pepper, to taste – Necessary seasoning; I use fresh-ground pepper always and Kosher salt for this.
Pappardelle noodles – These thick noodles are great for a hearty sauce like ragu.
Grated Parmesan cheese, for serving (optional) – Adds the perfect salty finish.
Parsley, chopped (optional) – Parsley adds the freshness at the end that is needed.
How To Make This Short Rib Ragu
Preheat your oven to 300°F (150°C)
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the pot and brown them on all sides, about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, tomato paste, dried thyme, salt, and pepper. Mix well to combine.
Return the browned short ribs to the pot with any juice from the plate. Ensure the ribs are submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 ½ – 3 hours, or until the meat is tender and easily falls off the bone.
Just before the short ribs are finished braising, cook the pappardelle noodles according to the package instructions until al dente. Drain and set aside.
Once the short ribs are tender, remove the pot from the oven. Carefully take the short ribs out of the pot and shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat to the pot and stir to combine with the sauce.
Add the cooked pappardelle noodles to the pot with the ragu and gently toss to coat the noodles evenly with the sauce.
Serve the Short Ribs Ragu with Pappardelle hot, garnished with grated Parmesan cheese and parsley, if desired.
Recipe Pro Tips
FAQS
Ensure the short ribs are browned well to enhance the depth of flavor in the ragu.
The red wine adds a rich taste, but you can substitute it with additional beef broth if preferred.
Add a little butter to the pasta, and add some pasta water to the short rib sauce if it needs to be loosened up slightly.
Serving Suggestions:
Serve this dish with a simple side salad and crusty bread to soak up the delicious sauce. A glass of the same red wine complements the meal perfectly.
WHAT TO SERVE WITH THIS SHORT RIB RAGU
Ragu is a meal in itself, but it is always nice to have a side to go with it. Here are a few of our favorites.
Short Rib Beef Ragu Recipe
Video
Ingredients
- 2 pounds beef short ribs
- 2 Tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup red wine
- 1 cup beef broth
- 1 can 28 oz crushed tomatoes
- 1 Tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 pound pappardelle noodles
- Grated Parmesan cheese for serving (optional)
- Parsley chopped (optional)
Instructions
- Preheat your oven to 300°F (150°C)
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the pot and brown them on all sides, about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, tomato paste, dried thyme, salt, and pepper. Mix well to combine.
- Return the browned short ribs to the pot with any juice from the plate. Ensure the ribs are submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 ½ – 3 hours, or until the meat is tender and easily falls off the bone.
- Just before the short ribs are finished braising, cook the pappardelle noodles according to the package instructions until al dente. Drain and set aside.
- Once the short ribs are tender, remove the pot from the oven. Carefully take the short ribs out of the pot and shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat to the pot and stir to combine with the sauce.
- Add the cooked pappardelle noodles to the pot with the ragu and gently toss to coat the noodles evenly with the sauce.
- Serve the Short Ribs Ragu with Pappardelle hot, garnished with grated Parmesan cheese and parsley, if desired.
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