How to Make Short Rib Ragu with Pasta

If you are craving a deeply flavorful and comforting meal, Short Rib Ragu with Pasta is your answer. This dish combines tender, slow-cooked beef short ribs with a rich tomato-based sauce, simmered to perfection and served atop your favorite pasta. It’s the kind of recipe that fills your kitchen with inviting aromas while delivering a satisfying, soul-warming dinner perfect for any night when you want to impress or simply treat yourself to something truly special.

Why You’ll Love This Recipe

• Rich, hearty flavors: The slow braising of short ribs infuses the ragu with bold, savory notes that make every bite unforgettable.
• Comfort food perfection: Combining tender meat with silky pasta creates an irresistibly cozy dish.
• Easy to prepare: With simple ingredients and straightforward steps, this recipe fits effortlessly into any cooking routine.
• Great for gatherings: The generous portions and robust taste make it ideal for sharing with family or friends.
• Versatile dish: Easily adaptable with different types of pasta or tweaks in spices to suit your taste.

Ingredients You’ll Need

Every ingredient in this Short Rib Ragu with Pasta plays a crucial role in building deep, harmonious flavors and textures. From the aromatic vegetables to the quality of your meat and pasta, these elements combine for a truly exceptional dish.

• Beef short ribs: Choose well-marbled ribs to ensure tender, juicy meat after slow cooking.
• Onion, carrot, and celery: The classic soffritto base adds sweetness and complexity to the sauce.
• Garlic: Provides aromatic depth without overpowering the other ingredients.
• Canned tomatoes: Use crushed or whole peeled tomatoes for a robust and slightly tangy sauce.
• Red wine: Adds acidity and richness that enhances the meat’s flavor—choose a wine you enjoy drinking.
• Beef broth: Supports the sauce’s meaty undertone and keeps the ragu moist as it simmers.
• Fresh herbs (thyme, rosemary, bay leaves): Provide subtle herbal notes that complement the intense flavors.
• Olive oil: For sautéing the vegetables and searing the meat to develop deep caramelized flavors.
• Pasta (pappardelle or rigatoni): Broad, sturdy noodles hold the chunky ragu beautifully and soak up every bit of sauce.
• Salt and black pepper: Essential for seasoning and balancing all the flavors throughout cooking.

Variations for Short Rib Ragu with Pasta

This Short Rib Ragu with Pasta recipe is wonderfully adaptable, allowing you to tweak ingredients or techniques to match your preferences or dietary needs without sacrificing any of its deliciousness.

• Swap short ribs for beef chuck roast: An affordable alternative that yields similar tender results when slow-cooked.
• Use different pasta types: Try tagliatelle, fettuccine, or even pappardelle for variation in texture and mouthfeel.
• Dairy-free adaptation: Skip Parmesan or use nutritional yeast for a non-dairy umami boost.
• Add mushrooms: Incorporate finely chopped cremini or porcini for added earthiness and texture.
• Spice it up: Add a pinch of chili flakes or a splash of hot sauce for warmth and boldness.

How to Make Short Rib Ragu with Pasta

Step 1: Sear the Short Ribs

Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the ribs on all sides until deep golden brown. This step builds flavor by developing a rich crust.

Step 2: Prepare the Sofritto

Remove the ribs and add chopped onion, carrot, and celery to the same pot. Cook gently until softened and fragrant, about 7-10 minutes. This vegetable base gives the ragu sweet and savory layers.

Step 3: Deglaze with Wine

Pour in red wine to lift the browned bits from the pot’s bottom. Simmer until the wine reduces by half, intensifying its flavor and removing harsh alcohol notes.

Step 4: Add Tomatoes, Broth, and Herbs

Return the short ribs to the pot and add crushed tomatoes, beef broth, garlic, and fresh herbs. Bring the mixture to a simmer, ensuring the ribs are mostly submerged.

Step 5: Slow Cook the Ragu

Cover the pot with a lid and let it cook over low heat for 3 to 4 hours, or place it in a preheated oven at 325°F (160°C). The low and slow method breaks down collagen, turning the meat tender and the sauce luscious.

Step 6: Shred the Meat and Finish Sauce

Once the ribs are fall-apart tender, remove them from the sauce and shred the meat with forks, discarding bones and excess fat. Return the meat to the pot and cook uncovered to reduce and thicken the sauce if needed.

Step 7: Cook Pasta and Combine

Boil your choice of pasta until al dente. Drain and toss it directly into the ragu, coating every strand or bite with that rich, savory sauce.

Pro Tips for Making Short Rib Ragu with Pasta

• Brown the meat well: Don’t rush this step as it creates fundamental flavor through caramelization.
• Use quality canned tomatoes: Fresh tomatoes vary in flavor—canned San Marzano are a reliable pick for the best taste.
• Don’t skip the wine: It adds acidity that balances the richness of the beef and deepens the sauce’s complexity.
• Cook low and slow: Patience pays off with fork-tender meat and a perfectly melded sauce.
• Rest the sauce: Make it a day ahead to allow flavors to marry even more beautifully.

How to Serve Short Rib Ragu with Pasta

Garnishes

Freshly grated Parmesan or Pecorino cheese, a sprinkle of chopped fresh parsley, and a drizzle of good quality olive oil make fantastic finishing touches that add brightness and richness to the dish.

Side Dishes

Serve your Short Rib Ragu with a crisp green salad dressed lightly with lemon vinaigrette or roasted seasonal vegetables like Brussels sprouts or asparagus to contrast the rich sauce.

Creative Ways to Present

For an elegant twist, try layering the ragu with pasta in individual oven-safe dishes and topping with mozzarella, then briefly broil for a bubbly, golden crust. Or serve over creamy polenta for a comforting variation.

Make Ahead and Storage

Storing Leftovers

Allow the ragu to cool completely, then transfer to airtight containers. Refrigerate for up to 3 days, as flavors continue to deepen during refrigeration.

Freezing

This ragu freezes beautifully in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating for best texture and taste.

Reheating

Warm your Short Rib Ragu with Pasta gently on the stove over low heat, adding a splash of broth or water if it thickens too much. Reheat pasta separately or toss together just before serving.

FAQs

Can I make Short Rib Ragu with Pasta in a slow cooker?

Absolutely! Brown the short ribs and sauté your vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours for tender meat and deeply developed flavors.

What type of pasta works best with Short Rib Ragu with Pasta?

Broad, sturdy pasta such as pappardelle, rigatoni, or fettuccine pairs best because it holds onto the chunky, meaty sauce well.

Is it possible to make this recipe gluten-free?

Yes, simply substitute the pasta with your favorite gluten-free variety; the ragu itself is naturally gluten-free when prepared with gluten-free broth and no added thickeners.

Can I use another cut of beef instead of short ribs?

Chuck roast is a great alternative that becomes tender with slow cooking, though it may not be quite as rich as short ribs.

How far in advance can I prepare Short Rib Ragu with Pasta?

You can make the ragu up to 2 days ahead and store it in the fridge; it often tastes even better after the flavors have had time to meld overnight.

Final Thoughts

Short Rib Ragu with Pasta is a winning combination of hearty, comforting, and deeply satisfying flavors that’s surprisingly simple to prepare. Whether you’re cooking for a special occasion or a cozy night in, this recipe will quickly become a cherished favorite. Don’t hesitate to dive in and enjoy the incredible taste and warmth it brings to your table!

Related Posts

• Enjoy Crispy Shredded Beef Tacos with Chipotle Sauce
• How to Make Mushroom Stuffed Pasta Shells Perfectly
• Easy Slow Cooker Butter Chicken & Rice Recipe

Print