Short Rib Ragu

This incredible Short Rib Ragu is a rich, slow-simmered sauce that turns tough cuts of beef into a fork-tender masterpiece. Braised in red wine, beef broth, and tomatoes, the short ribs develop deep layers of flavor while the sauce thickens into a velvety consistency. Served over pappardelle, this dish is a true comfort food that’s perfect for a cozy dinner or a special occasion. With just a bit of patience, you’ll have an incredibly satisfying meal that tastes like it came from a high-end Italian restaurant.

Short Rib Ragu

The key to this dish is browning the short ribs well before braising. This step locks in flavor and builds a foundation for the sauce. Make sure you cook the vegetables until they develop some color. The combination of red wine, tomato paste, and beef stock creates a deep, complex base that intensifies as it simmers and melds with all the big beefy flavors of the short ribs.

After a few hours, the short ribs become incredibly tender and shred effortlessly. I like to use a cotton glove with a nitrile glove over the top of the cotton gloves to protect my hands from the heat while I shred.

Stirring the shredded meat back into the sauce results in a ragu with a thick, luxurious texture that coats every strand of pasta. Using pappardelle, a wide ribbon-like pasta, is the perfect noodle and every bite is packed with rich, meaty flavor.

This ragu is best when served fresh, but leftovers only improve as the flavors meld. It’s a great recipe for a dinner party or a comforting night in, and this short rib ragu is sure to impress.

Why You’ll Love This Dish

• Deep, rich flavor – Slow-simmered short ribs create a sauce that’s full of complexity.
• Tender, melt-in-your-mouth meat – The long cooking time ensures the beef is fork-tender.
• Restaurant-quality results – A dish that tastes like it came from a fine Italian restaurant.
• Perfect for make-ahead meals – The flavors get even better after a day in the fridge.
• Pairs beautifully with pasta – Pappardelle is ideal for soaking up the rich sauce.

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Short Rib Ragu Shopping List

Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.

Ingredients

• Beef Tallow
• Bone-In Short Ribs
• OWYD Smoky SPG (or a blend of Salt, Pepper, and Garlic)
• Onion
• Carrots
• Celery
• Garlic Cloves
• Tomato Paste
• Red Wine
• Beef Stock
• San Marzano Tomatoes (Canned)
• Fresh Thyme Sprigs
• Pappardelle Pasta
• Parmigiano Reggiano

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How To Make Homemade Short Rib Ragu

Looking to see what you’re getting into here? Below is a general overview of the recipe steps. When you’re cooking, make sure to use the recipe card at the bottom of the post for the full instructions.

How to Make Short Rib Ragu

1. Brown the Short Ribs – Heat beef tallow in a Dutch oven over medium-high heat. Season the short ribs with SPG and brown them on all sides. Remove from the pot.
2. Cook the Vegetables – Add olive oil, onions, carrots, and celery to the pot. Cook until softened and starting to caramelize. Add garlic and cook for another minute.
3. Build the Sauce – Stir in tomato paste and cook briefly. Pour in red wine, beef broth, and canned tomatoes. Return the short ribs to the pot and add thyme.
4. Slow Simmer – Cover and cook on low to medium-low heat for 3-4 hours, stirring occasionally, until the short ribs are fall-apart tender. Remove the meat, shred it, and return it to the sauce.
5. Cook the Pasta & Serve – Boil pappardelle in salted water until al dente. Drain and mix into the ragu. Serve with shredded Parmigiano Reggiano.

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FAQ

How should I store leftover short rib ragu?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.

How do I reheat this dish?

Reheat on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen the sauce. You can also microwave individual portions in short bursts, stirring in between.

Can I make this in advance?

Yes! This ragu actually tastes even better the next day. Prepare it up to two days ahead and store it in the fridge. Reheat slowly before serving.

What can I use instead of short ribs?

Boneless beef chuck roast or oxtail are great substitutes. If using oxtail, be prepared for a slightly fattier sauce.

Can I make this without wine?

Yes, substitute the red wine with additional beef broth or use a combination of broth and balsamic vinegar for added depth.

Pasta Primavera

Serve This With…

• Garlic Bread – Perfect for sopping up every last bit of sauce.
• Simple Caesar Salad – A fresh, peppery contrast to the rich ragu.
• Roasted Vegetables – Adds a light and caramelized touch to balance the dish.

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