If you’re yearning for a rich, savory pasta experience that feels like a warm hug from the inside, this Braised Short Rib Ragu Pasta Recipe will absolutely steal your heart. Tender, fall-off-the-bone short ribs slow-cooked in a luscious tomato and red wine sauce create a depth of flavor that transforms simple pasta into a show-stopping meal. Every bite offers a perfect balance of meaty goodness and silky sauce, crowned with fresh Parmesan and herbs for a finish that feels both rustic and indulgent. Trust me, this recipe is destined to become your new go-to comfort classic.
Ingredients You’ll Need
Don’t be intimidated by the list—these ingredients are straightforward but essential, each adding a unique layer that builds the dish’s incredible richness, aroma, and texture.
- 2 1/2 pounds bone-in beef short ribs: The star of the dish for that melt-in-your-mouth tenderness and beefy flavor.
- Salt and black pepper to taste: Simple seasoning to enhance the natural flavors in every component.
- 2 tablespoons olive oil: For searing the ribs to lock in juices and create a beautiful browned crust.
- 1 small onion, chopped: Adds mild sweetness and a savory base to the ragu.
- 2 carrots, peeled and diced: Provides natural sweetness and texture to balance the sauce.
- 2 celery stalks, diced: Brings subtle earthiness and crunch that enrich the flavor profile.
- 4 cloves garlic, minced: Infuses the sauce with aromatic warmth and depth.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and deepens the sauce’s color.
- 1/2 cup dry red wine: Deglazes the pan, lifting all those tasty browned bits for complexity.
- 1 (28 oz) can crushed tomatoes: Forms the rich, velvety base of the sauce.
- 1 cup beef broth: Adds moisture and meaty essence, keeping the sauce luscious.
- 2 teaspoons fresh thyme (or 1/2 teaspoon dried): Herbaceous notes that brighten the slow-cooked flavors.
- 1 bay leaf: Adds subtle aromatic depth to the braise.
- 12 oz pasta (pappardelle or rigatoni recommended): The perfect ribbon or tube shape to capture every bit of ragu.
- 1/4 cup grated Parmesan cheese: A salty, nutty finish that brings it all together at the end.
- Chopped fresh parsley for garnish: Adds a fresh, vibrant pop of color and taste.
How to Make Braised Short Rib Ragu Pasta Recipe
Step 1: Season and Sear the Short Ribs
Begin by seasoning your short ribs generously with salt and black pepper to build an excellent base flavor. Heat olive oil in a heavy Dutch oven or oven-safe pot over medium-high heat and sear each rib on all sides until they’re deeply browned. This step locks in juices and brings out that irresistible caramelized crust. Remove the ribs once seared and set them aside—your sauce will absorb those rich browned bits later on.
Step 2: Build the Flavor Base
In the same pot, toss in chopped onion, diced carrots, and celery, cooking them over medium heat until soft and fragrant—this usually takes about 5 to 6 minutes. Add minced garlic and stir for one more minute to release its bold aroma. Next, stir in tomato paste and let it cook for another minute to deepen its flavor even more—this small detail adds a world of richness to your sauce.
Step 3: Deglaze and Combine Ingredients
Pour in half a cup of dry red wine to deglaze the pan, using a wooden spoon to scrape up all those savory browned bits stuck to the bottom. Let it simmer for a couple of minutes until reduced slightly, then add crushed tomatoes, beef broth, fresh thyme, and a bay leaf. Finally, nestle the seared short ribs back into the pot for their slow, tender bath.
Step 4: Braise to Perfection
Cover your pot with a lid and transfer it to a preheated oven at 325°F (163°C). Allow the ribs to braise for approximately two and a half to three hours, or until the meat is so tender it practically falls off the bone. This slow cooking is what takes the ragu from good to utterly unforgettable, letting flavors mingle and develop deep complexity.
Step 5: Shred Meat and Finish Sauce
Once tender, remove the ribs and shred the meat, carefully discarding bones and excess fat. Return all that luscious shredded meat to the sauce and give it a good stir. If your sauce feels too thin, simmer it uncovered on the stove for 10 to 15 minutes to thicken and intensify the flavors before tossing with pasta.
Step 6: Cook Pasta and Combine
As your sauce finishes, cook your choice of pappardelle or rigatoni following the package directions. Drain and immediately toss with the rich ragu to coat every strand or tube in that delicious, hearty sauce. This is the moment when everything comes together beautifully.
How to Serve Braised Short Rib Ragu Pasta Recipe
Garnishes
A generous sprinkle of freshly grated Parmesan cheese and a handful of chopped parsley make all the difference. The Parmesan lends a sharp, salty kick that balances the richness, while parsley offers a fresh color and a subtle herbaceous lift that brightens each bite.
Side Dishes
Serve this pasta alongside a crisp green salad tossed with a light vinaigrette or some roasted seasonal vegetables. A crusty baguette or garlic bread is also a fantastic match, perfect for sopping up every last bit of that luscious ragu sauce.
Creative Ways to Present
For a dinner party, consider plating the ragu over freshly homemade pasta or use a wide, shallow bowl to show off the beautiful sauce and tender meat. Garnishing with microgreens or edible flowers adds a delightful touch. You can also drizzle a little extra virgin olive oil or a balsamic reduction for an elegant finish.
Make Ahead and Storage
Storing Leftovers
This Braised Short Rib Ragu Pasta Recipe tastes even better the next day, after the flavors have had more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days without losing any of the sauce’s richness or meat’s tenderness.
Freezing
If you want to save some for future meals, freeze the ragu (meat and sauce without pasta) in a freezer-safe container for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator to maintain the texture and flavor.
Reheating
Reheat the ragu gently on the stove over low heat, stirring occasionally to prevent sticking and maintain its luscious consistency. Cook pasta fresh or reheat cooked pasta separately in boiling water for a minute before combining with the warmed ragu sauce for the best texture.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! Boneless short ribs will work just as well and can be easier to handle during shredding. They may cook a bit quicker, so keep an eye on tenderness as you braise.
What pasta types best complement this ragu?
Pappardelle and rigatoni are ideal because their wide ribbons and tubes hold onto the thick, meaty sauce beautifully. You could also try fettuccine or tagliatelle for a similar effect.
How long does the braising process take?
The ribs need about two and a half to three hours in the oven at 325°F to reach that tender, fall-apart texture that makes this ragu so amazing.
Can I prepare the ragu in advance?
Yes! In fact, the flavors deepen wonderfully if made a day ahead. Just store it properly refrigerated and reheat gently before serving with fresh pasta.
Is this recipe suitable for a special occasion?
Definitely. Its rich, sophisticated flavors and impressive presentation make it perfect for family dinners or celebrations when you want to wow your guests with comfort food done right.
Final Thoughts
This Braised Short Rib Ragu Pasta Recipe is one of those dishes that feels like a labor of love, rewarding you with incredible depth and comfort in every forkful. Whether you’re cooking for a cozy night in or entertaining loved ones, it promises a warm, hearty, and absolutely unforgettable meal. Dive in, savor each moment, and watch this recipe become a cherished staple in your kitchen.
Print
Braised Short Rib Ragu Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian-Inspired
Description
This Braised Short Rib Ragu Pasta is a hearty, slow-cooked Italian-inspired dish featuring tender, fall-off-the-bone short ribs simmered in a rich tomato-based sauce. Served over pasta and topped with Parmesan cheese and fresh parsley, this comforting meal is perfect for a cozy dinner and gets even more flavorful the next day.
Ingredients
Meat & Seasoning
- 2 1/2 pounds bone-in beef short ribs, salt and black pepper to taste
Vegetables & Aromatics
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Flavorings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 teaspoons fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
Pasta & Garnish
- 12 oz pasta (pappardelle or rigatoni)
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Generously season the short ribs with salt and black pepper on all sides to enhance flavor.
- Sear the Short Ribs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 8 to 10 minutes total, until well caramelized. Remove the ribs and set aside.
- Sauté Vegetables: Using the same pot, add the chopped onion, diced carrots, and celery. Cook for 5 to 6 minutes until the vegetables soften. Add minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste: Stir in the tomato paste and cook for one more minute to deepen the flavor and develop richness.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
- Add Tomatoes & Herbs: Stir in crushed tomatoes, beef broth, fresh thyme, and the bay leaf. Return the seared short ribs to the pot, nestling them into the sauce.
- Braise: Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2 1/2 to 3 hours, or until the meat is extremely tender and falling off the bone.
- Shred Meat and Simmer: Remove the short ribs from the pot. Shred the meat, discarding bones and excess fat. Return the shredded beef to the sauce and stir well. Simmer uncovered on the stovetop for 10 to 15 minutes if the sauce needs thickening.
- Cook Pasta: While the sauce simmers, prepare the pasta according to package instructions. Drain well.
- Combine and Serve: Toss the cooked pasta with the short rib ragu. Plate and top with grated Parmesan and fresh chopped parsley. Serve hot for a comforting, flavorful meal.
Notes
- This dish tastes even better the next day as the flavors deepen and meld.
- You can use boneless short ribs if you prefer easier shredding and less cleanup.
- Leftovers freeze well, making this a great make-ahead meal.
- For a thicker sauce, simmer it uncovered longer on the stovetop.
- Pair with a robust red wine to complement the rich flavors.
