Name: Short Rib Ragu Pasta Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes; 1 cup White onion – Finely diced; ½ cup Celery – Finely diced; ½ cup Carrot – Finely diced; 4 Garlic cloves – Finely minced; 2 tablespoon Light olive oil – or use vegetable or avocado oil; Kosher salt – to taste and 1 teaspoon for sauce; 1 teaspoon Fresh cracked pepper plus ½ teaspoon for sauce; 2 tablespoon Tomato paste; 1 cup Red wine; 1 cup Broth – Beef or chicken; 1 ¾ cup Crushed tomatoes – 14oz can; Herb Bundle – Rosemary, thyme, parsley stems; 2 Bay leaves; 2 tablespoon Sherry or red wine vinegar; 1 lb Pasta – Tagliatelle or pappardelle; Chopped parsley for garnish; Grated Parmigiano Reggiano for garnish

Jump to Recipe· 4.6 from 4 reviews

If you’re in the mood for something comfortingly rich and wonderfully cozy, I have just the dish for you. This Short Rib Ragu Pasta Recipe has become my go-to for when I want to impress without stressing, and trust me, you’ll be swooning over every bite. Braised to fork-tender perfection and simmered in a luscious tomato and wine sauce, this ragu clings to thick, hearty pasta so beautifully—it’s the kind of meal you want to savor with good company (or just devour all by yourself!). Read on, and I’ll share all my tips to make sure your Short Rib Ragu Pasta comes out restaurant-level delicious every time.

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Why This Recipe Works

Slow braising for ultimate tenderness: The long, gentle cooking breaks down the short ribs until they’re melt-in-your-mouth tender.
Balanced robust flavors: Red wine, tomato paste, and herbs create a sauce that’s rich but bright and nuanced.
Perfect pasta pairing: Thick, hearty pasta like pappardelle or tagliatelle holds the chunky ragu sauce beautifully without getting overwhelmed.
Simple pantry staples: You likely have most ingredients on hand, making this a practical meal for a special dinner or weekend feast.

Short Rib Ragu Pasta, Braised Short Rib Pasta, Easy Short Rib Ragu, Comforting Pasta Recipes, Hearty Beef Pasta - The image shows a close-up of a pan filled with two main layers: the bottom layer is flat, wide pasta noodles in a pale yellow color, and the top layer is shredded meat cooked in a rich brown sauce. The shredded meat is mixed with small, finely chopped green herbs scattered evenly over the dish, adding spots of bright green color. The pan is metallic and round, resting on a dark gray surface with a striped black and white cloth visible at the bottom right. The overall look is hearty and rustic with a mix of smooth noodles and textured meat. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Short Rib Ragu Pasta Recipe plays a crucial role in building layers of flavor and texture. From the cozy mix of diced veggies that start the sauce to the slow-cooked beef that deepens it, here’s why these ingredients are essential and what you should look for when shopping.

Short Rib Ragu Pasta, Braised Short Rib Pasta, Easy Short Rib Ragu, Comforting Pasta Recipes, Hearty Beef Pasta - Flat lay of fresh, raw beef short ribs cut into thick cubes, a few bright orange carrots diced finely, crisp pale green celery diced finely, a small pile of finely diced white onion, four plump garlic cloves whole and unpeeled, a small white ceramic bowl filled with deep red tomato paste, a small white bowl of dark red wine, a small white bowl of rich beef broth, fresh crushed bright red tomatoes in a small white bowl, a fresh herb bundle of rosemary, thyme, and parsley stems tied together, two smooth bay leaves placed neatly, a small white bowl with clear amber sherry vinegar, a nest of fresh uncooked pappardelle pasta with wide flat ribbons, a handful of fresh curly parsley leaves, a small pile of freshly grated pale yellow Parmigiano Reggiano cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef short ribs: I prefer boneless, cut into cubes for easier shredding, but bone-in ribs add extra depth to the sauce thanks to the marrow.
Light olive oil: Or avocado oil, for a neutral base that won’t overpower the flavors but helps brown the meat beautifully.
White onion, celery, carrot: The classic soffritto combo adds sweet aromatics and natural umami to the ragu’s base.
Garlic: A must for that garlicky warmth that makes the sauce sing.
Tomato paste: Concentrated tomato flavor that deepens and thickens the sauce.
Red wine: Adds acidity and complexity, while helping to deglaze the pan and release those delicious fond bits.
Broth (beef or chicken): Enriches the sauce, giving it a savory backbone.
Crushed tomatoes: Brings body and a slightly sweet tang that balances the richness of the ribs.
Herb bundle (rosemary, thyme, parsley stems) & bay leaves: Infuse the sauce with fragrant herbal notes without overpowering.
Sherry or red wine vinegar: A splash at the end to brighten and round out the flavors.
Tagliatelle or pappardelle pasta: Thick noodles that hold onto the chunky sauce wonderfully.
Parmigiano Reggiano and parsley garnish: Add salty, fresh finishing touches to elevate each bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Short Rib Ragu Pasta Recipe is how versatile it is. While I stick to the classic version most times, I’m always excited to see how you’ll tweak it to make it your own—after all, cooking should be fun, not strict!

Variation: I once swapped the short ribs with stewing beef cubes when I was on a budget, and honestly, it still turned out tender and flavorful—just cook it a bit longer.
Dietary swap: For a lighter touch, you can trim extra fat off the ribs and add more veggies like mushrooms or zucchini to bulk up the sauce.
Seasonal tweak: I’ve tossed in a handful of chopped kale or spinach towards the end for an extra pop of color and nutrients.
Difficulty level: Don’t be intimidated by the slow cook time—this is mostly hands-off, perfect for busy days when you want to set it and forget it.

Step-by-Step: How I Make Short Rib Ragu Pasta Recipe

Step 1: Sear the Short Ribs to Lock in Flavor

Start by seasoning your short ribs generously with kosher salt all over. Heat your oil in a large, heavy-bottomed Dutch oven or braiser over medium-high heat. This is key because a hot pan seals in juices and creates that beautiful browned crust. Sear the ribs in batches—don’t crowd the pan, or they’ll steam instead of brown. You want a rich, deep color on all sides, about 3-4 minutes per batch. Once done, transfer them to a plate and if the pot looks too greasy, remove some excess fat until you have about 2 tablespoons left. This step really sets the foundation of your ragu’s flavor.

Step 2: Build Your Flavor Base with Veggies and Tomato Paste

Next, add your finely diced onion, celery, carrot, and minced garlic to the same pot. Sauté on medium-high heat for 3 to 4 minutes, stirring occasionally until the onions are softened and everything smells amazing. Then stir in the tomato paste along with a teaspoon of kosher salt and freshly cracked pepper—cooking the paste for 2-3 minutes mellows out its acidity and brings a subtle sweetness. This combo deepens the overall richness and gives you layers of flavor that wouldn’t come from just dumping in canned tomatoes.

Step 3: Deglaze and Simmer for Hours of Tenderness

Pour in the red wine to deglaze the pot, scraping up all those browned bits stuck to the bottom—you do not want to miss out on that flavor gold. Return the short ribs to the pot and add the broth and crushed tomatoes. Toss in your herb bundle and bay leaves, then bring everything to a low simmer. Cover the pot but leave the lid slightly ajar to let steam escape, which helps the sauce reduce and thicken. Set a timer for about 2 to 2 ½ hours and check occasionally, adding a splash of broth or water if it gets too dry. You’re aiming for ribs that fall apart with just a fork—the hallmark of a perfect ragu.

Step 4: Shred, Season, and Finish Your Ragu

Once the ribs are fork-tender, remove the bay leaves and herb bundle. If you used boneless short ribs, shred the meat right in the pot with two forks or tongs. For bone-in ribs, carefully pull out the bones first, then shred the meat, discarding any cartilage you find unappetizing. Taste your sauce and adjust the salt and pepper as needed. Add the sherry or red wine vinegar for a final bright note. If the sauce feels too thin, simply simmer uncovered for another 15-30 minutes until it reaches your perfect consistency.

Step 5: Serve with Your Favorite Pasta and Garnishes

Cook your pasta according to the package directions—tagliatelle or pappardelle are my favorites because their wide ribbons catch the ragu so well. Toss the pasta generously with the sauce, then plate it up. Finish with a sprinkle of chopped fresh parsley and a shower of freshly grated Parmigiano Reggiano cheese. That’s it—simple, soulful, and stunning.

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Tips from My Kitchen

Don’t rush the sear: That brown crust packs serious flavor—take your time and get a good crust before moving on.
Use good-quality wine: Since red wine is a big flavor player here, pick one you’d happily sip on—it makes a difference.
Leave the lid ajar: It sounds small, but letting steam escape helps develop a rich, thick sauce instead of a watery one.
Taste and adjust: After shredding the meat and before serving, tasting for salt, pepper, and acidity is key to rounding out the flavors.

How to Serve Short Rib Ragu Pasta Recipe

Short Rib Ragu Pasta, Braised Short Rib Pasta, Easy Short Rib Ragu, Comforting Pasta Recipes, Hearty Beef Pasta - A large white bowl filled with a generous serving of tagliatelle pasta mixed with shredded dark brown meat pieces. The pasta is light golden yellow with a slight shine, entwined among the tender meat chunks. Fresh green herb leaves are scattered on top, adding a touch of color and freshness. A small metal fork is placed inside the bowl, partly twirling some pasta and meat. In the background, a small bowl holds chunks of light yellow cheese, and everything is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish with lots of chopped fresh parsley because it adds brightness and a lovely pop of green. Alongside that, freshly grated Parmigiano Reggiano is non-negotiable—it melts beautifully into the warm pasta and sauce, lending an addictive salty tang. Occasionally, I add a drizzle of good quality extra virgin olive oil for a silky touch. Trust me, these simple garnishes turn your dish from great to unforgettable.

Side Dishes

I love pairing this ragu with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or crusty focaccia is perfect for mopping up any leftover sauce, which you definitely don’t want to waste! Roasted seasonal vegetables like asparagus or Brussels sprouts are also a fantastic complement for a balanced meal.

Creative Ways to Present

For a dinner party, I’ve served the Short Rib Ragu over creamy polenta instead of pasta, which feels indulgent yet comforting. Another fun twist is layering the ragu between fresh pasta sheets to make a hearty lasagna. And if you’re feeling playful, using it as a filling for homemade ravioli or even dolloping over hummus makes for a surprisingly delicious fusion appetizer.

Make Ahead and Storage

Storing Leftovers

I like to cool the ragu completely before storing it in an airtight container in the fridge. It actually tastes even better the next day because the flavors have melded beautifully overnight. Leftover ragu will keep well for up to 4 days.

Freezing

This ragu freezes wonderfully, which is perfect for batch cooking. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

I reheat leftover Short Rib Ragu slowly on low heat with a splash of broth or water to loosen the sauce—it helps maintain that rich, silky texture without drying it out. If reheating in the microwave, cover the container loosely and stir halfway through to heat evenly.

FAQs

Can I use bone-in short ribs instead of boneless for this ragu?

Absolutely! Bone-in short ribs add a deeper, richer flavor thanks to the marrow, but the tradeoff is extra work removing bones after cooking. Both versions work well; it just depends on your preference and how much prep you want.
What’s the best pasta to serve with Short Rib Ragu?

I recommend wide, hearty pasta shapes that can hold the chunky sauce, such as pappardelle, tagliatelle, rigatoni, or cavatelli. These keep you from losing any of that delicious ragu in your forkful!
Can I prepare this ragu in a slow cooker?

You can! After searing the meat and sautéing your veggies, transfer everything into a slow cooker and cook on low for about 6-8 hours until the ribs are tender. Just remember to remove the herb bundle before shredding the meat.
How long will the Short Rib Ragu keep in the fridge?

Stored in an airtight container, the ragu should last for up to 4 days in the refrigerator. It tastes even better the next day, so leftovers are a bonus!
Can I use stewing beef instead of short ribs?

Yes! Stewing beef is a great more affordable option. Just be prepared to cook it a bit longer to reach maximum tenderness, and you might want to use extra herbs to boost flavor.

Final Thoughts

This Short Rib Ragu Pasta Recipe has been a game-changer in my kitchen—comforting yet elegant, and worth every minute of slow simmering. Whether you’re making it for a cozy family dinner or a special occasion, it’s guaranteed to fill your home with mouthwatering aromas and your table with smiles. Give it a try—you’ll find this recipe is as forgiving as it is delicious, and once you taste it, I bet it’ll be one you come back to again and again.