Name: Short Rib Beef Ragu
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: Kosher salt and black pepper, to taste; 1 tablespoon avocado oil or vegetable oil; 1 large onion, finely diced; 1 large carrot, finely diced; 6 tablespoons tomato paste; 8 cloves garlic, finely chopped (about 3 tablespoons); 4 anchovy fillets packed in oil, minced; 1 tablespoon dried oregano; ½ teaspoon red pepper flakes; 2 cups beef broth; 1 can (28 ounces) whole peeled tomatoes, crushed; 1 can (14 ounces) crushed tomatoes; 4 pounds bone-in beef short ribs or 3 pounds boneless short ribs; Pasta such as pappardelle or linguine, for serving

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I love a deeply comforting pasta dish, and this Short Rib Beef Ragu gives me exactly that. Tender beef short ribs braised in a rich tomato and wine sauce, shredded and tossed with pasta for a dish that’s both indulgent and cozy. It’s one of those meals that fills my home with the best aroma and feels worth every minute of the slow cook.

Why You’ll Love This Recipe

I’ll tell you why I’m all in on this one:
– The beef short ribs become melt-in-your-mouth after slow braising, making the sauce feel luxurious.
– The sauce has incredible depth from tomato paste, anchovies, and beef broth—bringing out deep, savory umami layers.
– Though it takes time, most of the process is hands-off: I just brown the ribs, simmer, and let the oven do the work.
– It reheats beautifully and even tastes better the next day, making it perfect for leftovers or a make-ahead meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Kosher salt and black pepper
1 tablespoon avocado oil or vegetable oil
1 large onion, finely diced
1 large carrot, finely diced
6 tablespoons tomato paste
8 cloves garlic, finely chopped (about 3 tablespoons)
4 anchovy fillets packed in oil, minced
1 tablespoon dried oregano
½ teaspoon red pepper flakes
2 cups beef broth
1 can (28 ounces) whole peeled tomatoes, crushed by hand or with kitchen shears
1 can (14 ounces) crushed tomatoes
4 pounds bone-in beef short ribs or 3 pounds boneless short ribs
Pasta such as pappardelle or linguine for serving

Directions

Preheat the oven to 350°F (177°C).
Season the short ribs generously with salt and pepper. In a large Dutch oven, heat oil over medium-high heat and brown the short ribs on all sides, about 8 minutes total. Remove and set aside.
Reduce heat to medium-low. Add the onion and carrot to the pot; season lightly with salt and cook until softened, about 3 minutes.
Add tomato paste, garlic, anchovies, oregano, red pepper flakes, and black pepper. Stir until the tomato paste darkens and sticks slightly to the bottom, about 5 minutes.
Pour in a splash of beef broth and scrape up the browned bits from the bottom of the pot. Add the remaining broth and both cans of tomatoes with their juices. Bring to a simmer.
Return the short ribs to the pot, cover, and transfer to the oven. Braise for about 2 hours, then uncover and continue cooking for 45–60 minutes, until the sauce has reduced and the beef easily shreds.
Remove the ribs, let cool slightly, and shred the meat with two forks. Discard bones and excess fat. Skim any fat from the top of the sauce. Return shredded beef to the sauce and adjust seasoning to taste.
Cook the pasta according to package directions until al dente. Reserve some pasta water, then toss the pasta with the ragu, adding pasta water as needed to coat it evenly. Serve immediately.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Cook time: 3 hours 30 minutes
Total time: about 3 hours 45 minutes

Variations

Use boneless short ribs if you prefer less prep; just reduce the braising time slightly.
Try serving the ragu over creamy polenta or mashed potatoes instead of pasta for a comforting twist.
Add fresh herbs like parsley or basil at the end for a brighter flavor.
For a thicker, richer sauce, cook uncovered for an extra 30 minutes at the end.
If I’m short on time, I make it in a slow cooker or Instant Pot: brown the ribs and vegetables first, then cook on low for 7–8 hours or on high pressure for about 50 minutes.

Storage/Reheating

Refrigerate: I store the ragu in an airtight container for up to 4 days.
Freeze: It freezes well for up to 3 months. I thaw it overnight in the fridge before reheating.
Reheat: I warm it gently on the stove over medium-low heat, adding a splash of broth or pasta water if it thickens too much.

FAQs

What cut of beef works best for this recipe?

I prefer short ribs because they have rich flavor and tender texture once braised. If I can’t find short ribs, I use a well-marbled chuck roast as a substitute.

Can I make this ahead of time?

Absolutely. The flavor actually deepens after resting overnight. I usually make it a day ahead, refrigerate, and reheat gently before serving.

How do I know when the beef is done?

The beef is ready when it easily shreds with a fork and the sauce is thick and rich. If it’s still tough, I let it cook for another 20–30 minutes.

What pasta pairs best with ragu?

I like using wide noodles like pappardelle or tagliatelle because they hold the sauce beautifully. But rigatoni or fettuccine also work great.

Can I make it less spicy?

Yes, I just skip the red pepper flakes or use a pinch instead of the full amount. If I want extra heat, I add more flakes or a bit of chili oil at the end.

Conclusion

In my kitchen, this Short Rib Beef Ragu is the definition of comfort food. It’s slow-cooked, rich, and full of deep flavor. I love how it turns a handful of simple ingredients into something truly special. Whether I’m cooking for a family dinner or a cozy night in, this dish always feels like a warm, hearty reward.