Beef Short Rib Ragu

A close up shot of a bowl of ragu and pasta, topped with grated parmigiana and parsley.

This Beef Short Rib Ragu features tender, slow-cooked short ribs in a rich, savoury tomato sauce with red wine, garlic, and herbs. Served over pappardelle pasta, it's the ultimate comfort food that’s perfect for cosy dinners or special occasions.

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Course: Main Course, Pasta

Cuisine: Italian

Keyword: Beef Ragu, Pappardelle, Ragu

Cook Time: 3 30

Servings: people

Calories: 414kcal

Equipment

1 large heavy bottomed pot (with lid) or dutch oven
1 large pasta pot

Ingredients

4 beef short ribs about a kilo
1 onion finely chopped
2 cloves garlic minced
1 carrot diced
2 celery stalks diced
2 tbsp flour for thickening
1 cup red wine
2 cups beef stock or Brodo
400 grams tinned tomatoes chopped
2 tbsp tomato paste
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste
500 g pappardelle pasta
freshly shaved Parmigiano Reggiano for serving
fresh parsley finely chopped, for garnish

Instructions

Brown the Short Ribs:

Heat a large, heavy-based pot or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then dust them lightly with flour.
Add a drizzle of olive oil to the pot and sear the short ribs on all sides until deeply browned, about 5-7 minutes. Remove the short ribs from the pot and set aside.

Prepare the Vegetables:

In the same pot, add a little more olive oil if necessary. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes.
Once the vegetables are tender, sprinkle the flour over them and stir to combine. This will help thicken the sauce as it cooks.

Deglaze with Red Wine:

Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let the wine cook for 2-3 minutes to reduce slightly and concentrate the flavors.

Add the Liquids and Herbs:

Stir in the beef stock or Brodo (for extra depth of flavor), chopped tomatoes, tomato paste, bay leaf, and rosemary. Bring the mixture to a gentle simmer.

Slow Cook the Ragu:

Return the beef short ribs to the pot, making sure they are submerged in the sauce. Cover the pot with a lid and reduce the heat to low. Let the ragu simmer slowly for about 3 hours, or until the beef is incredibly tender and falls apart easily when shredded.

Shred the Beef:

Once the short ribs are done cooking, remove them from the pot. Let them cool slightly before shredding the meat off the bones using two forks.
Discard the bones and return the shredded beef to the sauce. Stir to combine, and let the sauce simmer uncovered for an additional 15-20 minutes to thicken.

Cook the Pasta:

While the sauce is thickening, cook the pappardelle according to the package instructions. Drain the pasta, reserving a small cup of pasta water.

Combine and Serve:

Add the cooked pappardelle to the ragu and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Serve the ragu over the pasta, topped with freshly shaved Parmigiano Reggiano and a sprinkle of finely chopped fresh parsley for a pop of freshness.

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