I’ve simmered tender, fall-apart beef short ribs in a rich tomato and red wine sauce to create a deep, comforting ragu. This slow-cooked dish is perfect for pairing with wide noodles or creamy polenta when I want something hearty and indulgent.

Why You’ll Love This Recipe

I love this ragu because the short ribs become incredibly tender and flavorful as they slowly braise. The sauce is thick, savory, and full of richness from the meat, aromatics, and wine. It’s a show-stopping dish that fills the kitchen with amazing aromas and brings people to the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bone-in beef short ribs
salt and black pepper
olive oil
onion, carrot, and celery (finely chopped)
garlic, minced
tomato paste
crushed tomatoes
red wine (or beef broth for non-alcoholic version)
beef broth
bay leaves
fresh rosemary or thyme
optional: red pepper flakes, balsamic vinegar

directions

I season the short ribs generously with salt and pepper.
In a heavy pot or Dutch oven, I heat olive oil and sear the short ribs until deeply browned on all sides, then set them aside.
In the same pot, I sauté onion, carrot, and celery until soft, then stir in garlic and tomato paste and cook for 2 more minutes.
I deglaze with red wine, scraping up the browned bits, and let it reduce slightly.
I add the crushed tomatoes, beef broth, herbs, and return the short ribs to the pot.
I bring it to a simmer, then cover and cook low and slow—either on the stovetop or in the oven at 325°F—for 2.5 to 3 hours, until the meat is tender and falling off the bone.
I remove the ribs, shred the meat, discard the bones, and return the meat to the sauce. I simmer a bit longer to thicken and develop flavor.
I serve hot over pasta, polenta, or mashed potatoes.

Servings and timing

Servings: Makes 4–6 servings
Prep time: 20 minutes
Cook time: 3 hours
Total time: about 3 hours 20 minutes

Variations

I stir in a splash of balsamic or finish with Parmesan for extra depth.
I make it spicy with red pepper flakes or chili oil.
I serve over gnocchi or creamy risotto instead of pasta.
I use boneless short ribs or brisket if I prefer leaner meat.

storage/reheating

I store the ragu in the fridge for up to 4 days. It also freezes well for up to 2 months. I reheat slowly on the stove, adding a splash of broth or water if needed to loosen the sauce.

FAQs

Can I make this in a slow cooker?

Yes, after searing the ribs and sautéing the veggies, I transfer everything to a slow cooker and cook on low for 8 hours.

Do I need to use wine?

No, I substitute with beef broth and a splash of balsamic for acidity and richness if I prefer to skip the wine.

Can I make this ahead of time?

Definitely. I often make it a day ahead—it tastes even better the next day after the flavors meld.

What pasta pairs best with this ragu?

I use pappardelle or tagliatelle—the wide noodles hold up well to the thick, meaty sauce.

How do I thicken the sauce?

I simmer it uncovered at the end until it reaches the desired consistency, or add a spoonful of tomato paste.

Conclusion

This short rib ragu is one of my favorite cozy, slow-cooked meals. The rich flavors, tender meat, and thick sauce make it a standout dish that’s perfect for sharing. Whether it’s a special dinner or a weekend indulgence, it always delivers comfort and satisfaction.