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Short Rib Beef Ragu

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This Short Rib Beef Ragu is a deeply comforting, slow-cooked dish made with tender beef short ribs braised in a rich tomato and wine sauce. Perfectly paired with pasta, it’s full of umami and flavor, ideal for cozy nights or entertaining.

  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings

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

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 8 minutes. Remove and set aside.
  3. Reduce heat to medium-low. Add onion and carrot; season lightly with salt and cook until softened, about 3 minutes.
  4. Add tomato paste, garlic, anchovies, oregano, red pepper flakes, and black pepper. Cook until tomato paste darkens and sticks slightly, about 5 minutes.
  5. Deglaze with a splash of beef broth, scraping up browned bits. Add remaining broth and both cans of tomatoes. Bring to a simmer.
  6. Return ribs to the pot, cover, and transfer to oven. Braise for 2 hours, uncover, and continue cooking for 45–60 minutes, until meat is tender and sauce is reduced.
  7. Remove ribs and shred meat with two forks. Discard bones and excess fat. Skim fat from sauce, return meat, and adjust seasoning.
  8. Cook pasta according to package directions. Reserve pasta water. Toss pasta with ragu, adding pasta water as needed. Serve immediately.

Notes

  • Use boneless short ribs to reduce prep time.
  • Serve over polenta or mashed potatoes for a variation.
  • Add fresh herbs like parsley or basil at the end for brightness.
  • Slow cooker and Instant Pot adaptations are easy—just brown first.
  • Tastes even better the next day, making it great for meal prep.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian
  • Diet: Halal

Nutrition

  • Serving Size: 1.5 cups ragu with pasta
  • Calories: 520
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 28g
  • Saturated Fat: 11g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 95mg

Find it online: https://cooksplash.com/short-rib-beef-ragu/