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Beef Short Rib Ragu

This is a slow-braised ragu that takes about 3.5 hours but most of that time is hands-off in the oven. The short ribs break down into tender, shredded meat that creates an incredibly rich sauce.
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Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes

Ingredients

Ingredients (~8 servings)

  • 1 can whole tomatoes with juices 28 oz
  • ~5 lbs beef short ribs bone-in
  • 1 1/2 tsp salt divided
  • Black pepper to taste
  • 1 Tbsp olive oil
  • 1 large carrot peeled and finely chopped
  • 1 large onion chopped
  • 8 cloves garlic minced
  • 3 Tbsp tomato paste
  • 1 1/3 cups dry red wine
  • 1 1/3 cups beef broth
  • 1 1/2 Tbsp fresh rosemary finely chopped
  • 3/4 tsp dried oregano
  • 4 sprigs fresh thyme
  • 2/3 cup heavy cream optional
  • For serving: cooked pasta pappardelle works great, freshly grated parmesan, chopped parsley

Instructions

  • Preheat oven to 300F.
  • Crush canned tomatoes by hand in a bowl.
  • Season short ribs with half the salt and black pepper.
  • Heat olive oil in Dutch oven over medium heat and sear ribs in batches, 3-4 minutes per side until browned. Transfer to plate.
  • Spoon out excess fat, leaving 1-2 Tbsp in pot.
  • Add carrot and onion, sauté 6-8 minutes until lightly browned.
  • Stir in garlic and tomato paste, cook 1-2 minutes stirring constantly.
  • Pour in wine, scrape up browned bits, simmer 2 minutes.
  • Add broth, crushed tomatoes, rosemary, remaining salt, and oregano. Stir to combine.
  • Nestle ribs back into pot, top with thyme sprigs, cover with lid, and transfer to oven.
  • Braise 3 to 3.5 hours until meat falls off bone.
  • Remove pot from oven and skim fat from surface.
  • Remove and discard thyme sprigs.
  • Transfer ribs to bowl, let cool slightly, remove bones and fat, then shred meat with forks.
  • Return shredded meat to pot and stir into sauce.
  • Stir in cream if using and warm through 2 minutes.
  • Taste and adjust seasoning.
  • Cook pasta until 1-2 minutes underdone, add to ragu, and finish cooking in sauce 2-3 minutes.
  • Serve topped with parmesan and parsley.

Notes

Ragu keeps refrigerated 4 days or frozen 3 months.
Tried this recipe?Leave a comment below & let me know!