Short Rib Ragu is the kind of meal that makes the house smell like you’ve had your life together all day—even if you absolutely did not. Short rib ragù is rich, slow-simmered, deeply savory, and exactly what pasta nights were invented for.
This ragu is made for a Dutch oven. The heavy walls hold heat evenly and the slow simmer is exactly what tough cuts like short ribs need to turn silky and rich. I used my pumpkin Le Creuset for this batch—which is not winning any awards for bottom surface area. A wider base would technically brown a little better… but the pumpkin makes me happy. If you’ve got a classic Dutch oven, great. If you’ve got a cute one that makes you happy every time you walk past the stove? Also great. The ragu will forgive you.
Soffritto makes Ragu
Soffritto is the foundational flavor base of Italian cooking. This finely diced mix of onion, carrot, and celery is gently cooked in fat (in this case, olive oil and whatever goodness the short ribs leave behind) until soft and fragrant.
You’re not looking for browning here—just slow, patient cooking to draw out natural sweetness and build a savory backbone for the sauce. It’s quiet work, but it’s what gives the finished ragù depth instead of tasting like “tomatoes plus meat.”
Notes from the Kitchen
Make it ahead. Ragù is even better the next day. Reheat gently with a splash of water.
Freeze-friendly. The sauce freezes beautifully, but freezing pasta is for criminals.
Soffritto. Sometimes you can save yourself some time by buying this prechopped.
Short Rib Ragù
Equipment
- Dutch oven or heavy-bottomed pot
Ingredients
- 4-5 beef short ribs 2.5 lbs bone-in
- 2 tbsp olive oil
- ½ cup onion, diced
- ½ cup carrot, diced
- ½ cup celery, diced
- 4 Garlic Cloves minced
- 1 cup Red Wine Cabernet Sauvignon, or Merlot
- 1½ cup Beef Broth
- 1 can Whole Peeled Tomatoes (28 oz San Marzano recommended)
- 2 tbsp tomato paste
- 1 Parmesan cheese rind
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 Bay Leaves
- 3 sprigs Fresh Thyme
- 1 tsp crushed red pepper flakes
- Salt and freshly ground black pepper
Instructions
- Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned. Remove and set aside.
- Lower heat to medium. Add onion, carrot, celery, and garlic. Sauté 3–5 minutes until softened and fragrant. Deglaze with red wine, scraping up browned bits, and simmer for about 3 minutes.
- Add beef broth, tomatoes (crush by hand or spoon), tomato paste, Parmesan rind, salt, pepper, oregano, basil, bay leaves, crushed red pepper, and thyme. Nestle the short ribs back into the sauce.
- Bring to a gentle boil, reduce heat, cover, and simmer for 3-4 hours.
- Remove bay leaves, thyme stems, and Parmesan rind. Transfer ribs to a plate, discard bones, and shred meat. Return meat to the pot and simmer uncovered for 30 minutes to slightly thicken the sauce. If you want a thicker, more gravy-like texture, let it reduce a bit longer or stir in a splash of pasta water later.
- Cook pasta in well-salted water until just shy of al dente. Use tongs to transfer pasta directly into the ragù. Toss and cook together for about 5 minutes so the sauce fully coats the noodles.
- Spoon into shallow bowls and finish with grated Parmigiano-Reggiano. Optional but encouraged: burrata, flaky salt, and fresh basil.
