Slow-Cooked Short Rib Ragu

A comforting and hearty dish of tender beef short ribs cooked low and slow in a rich, savory sauce, perfect for family dinners or gatherings.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

For the Ragu

1.1 kg bone-in beef short ribs Brought to room temperature before cooking.
Salt to taste Salt Use for seasoning the ribs.
Black pepper to taste Black pepper Use for seasoning the ribs.
90 ml extra-virgin olive oil, divided Divided into two parts for searing and vegetables.
1 medium yellow onion, finely diced Adds flavor to the ragu.
5 pieces carrots, diced Adds sweetness and texture.
4 stalks celery, diced Adds depth of flavor.
6 cloves garlic, minced Adds aromatic flavor.
2 tablespoons tomato paste Enhances the rich flavors.
0.5 teaspoon crushed red pepper flakes (optional) Adds a touch of heat, adjust to taste.
240 ml dry Cabernet Sauvignon De-glazing and adding flavor.
800 g canned crushed tomatoes Base of the sauce.
120 ml water Adjust consistency of the sauce.
120 ml beef broth Enhances the beef flavor.
1 leaf bay leaf Adds aromatic flavor.
5 sprigs rosemary (3 finely chopped, 2 whole) Fresh herbs for flavor.
450 g pappardelle or fettuccine Pasta to serve with ragu.
30 g Pecorino Romano cheese Grated, for serving.
Fresh parsley as needed Fresh parsley, for garnish Enhances presentation.
Burrata cheese optional Burrata cheese, for serving Adds creaminess, optional.

Preparation

Pat the short ribs thoroughly dry using paper towels. Season all sides generously with salt and black pepper.

Searing

Heat half the olive oil in a large Dutch oven over medium-high heat. Place the short ribs and sear each side until deep golden-brown, about 2–3 minutes per side. Transfer to a plate and set aside.

Cooking Vegetables

Reduce heat to medium. If needed, add the other half of olive oil. Add diced onion, carrots, and celery to the pot. Sauté for 6–8 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.

Adding Flavor

Deglazing the Pot

Pour in Cabernet Sauvignon, deglazing the pot and scraping up browned bits. Let reduce for 3–4 minutes.

Combining Ingredients

Stir in crushed tomatoes, water, beef broth, bay leaf, and both types of rosemary. Return seared short ribs to the pot and nestle into the sauce. Bring to a gentle simmer.

Slow Cooking

Preheat oven to 165°C. Cover and transfer pot to the oven. Cook for 2.5 to 3 hours until beef is fall-apart tender.

Shredding the Beef

Remove short ribs from sauce, discard bones, and shred meat with forks. Remove bay leaf and herb stems.

Thickening the Sauce

Return shredded beef to sauce and simmer uncovered over low heat for 15–20 minutes to thicken.

Cooking Pasta

Cook pappardelle in a large pot of salted boiling water until al dente. Drain and combine with the hot sauce or serve ragu spooned over pasta.

Plating and Serving

Plate pasta and finish with fresh parsley, grated Pecorino Romano cheese, and a dollop of burrata if desired. Serve immediately with crusty bread.

Leftovers taste even better the next day! This dish can be made ahead and refrigerated or frozen for later consumption.