Braised Short Rib Ragu Pasta Recipe

This Braised Short Rib Ragu Pasta brings together slow-cooked, melt-in-your-mouth short ribs with silky ribbons of pasta, all enveloped in a rich, wine-infused tomato sauce that tastes impossibly decadent and soul-warming. It’s the kind of meal you crave when comfort is a must—perfect for impressing dinner guests or indulging in a quiet, cozy night at home. Finished with a shower of Parmesan and bright parsley, this dish is the epitome of Italian-inspired comfort food, made with love and the kind of flavors that only patience and great ingredients can deliver.

this Recipe

Ingredients You’ll Need

Part of the magic of Braised Short Rib Ragu Pasta lies in its balance of simple, everyday ingredients and slow, loving cooking. Each element—whether it’s the rich short ribs or the bright fresh herbs—plays a crucial role in building deep, layered flavors and a sauce that clings beautifully to every strand of pasta.

• Beef short ribs (2 pounds): This is the star of the dish—look for well-marbled short ribs for the most tender, flavorful result.
• Olive oil (2 tablespoons): Used for browning the beef and sautéing the vegetables, adding a fruity depth to the base of the sauce.
• Onion (1, diced): Adds sweetness and helps build the flavor foundation for the ragu.
• Carrots (2, diced): Their subtle sweetness helps round out the acidity of the tomatoes and wine.
• Celery stalks (2, diced): Balances the flavor trio known as soffritto in Italian cooking and brings a subtle, earthy note.
• Garlic (4 cloves, minced): Brings aromatic depth—don’t skimp on it.
• Red wine (1 cup): Choose a dry, robust wine, such as Cabernet Sauvignon, for extra richness—you’ll taste the difference.
• Crushed tomatoes (1 can, 14 ounces): The backbone of your sauce, providing tang and body.
• Beef broth (2 cups): Intensifies the savory notes of the ragu and keeps everything moist as it simmers.
• Bay leaf (1): Releases an herbal fragrance that infuses the sauce as it cooks.
• Fresh thyme (2 sprigs, or 1 teaspoon dried): Brings a gentle, woodsy aroma to the sauce.
• Salt and pepper, to taste: Essential for seasoning each step and making flavors pop.
• Pasta (1 pound, pappardelle or tagliatelle preferred): Wide noodles catch every bit of the luscious sauce and shreds of beef.
• Grated Parmesan cheese, for serving: Adds a salty, nutty finish—microplane it for a dramatic shower.
• Fresh parsley, chopped (for garnish): Brings a burst of color and a fresh lift atop your finished dish.

How to Make Braised Short Rib Ragu Pasta

Step 1: Preheat Oven

Start by preheating your oven to 325°F (160°C). This gentle, low heat is key for coaxing tenderness from the ribs and melding the sauce’s complex flavors over time. Getting the temperature just right sets your dish up for that fall-apart, spoon-tender finish that makes Braised Short Rib Ragu Pasta so special.

Step 2: Brown the Short Ribs

Heat olive oil in a large Dutch oven over medium-high heat. Pat your short ribs dry, season them generously with salt and pepper, and sear them in batches until they’re deeply caramelized on all sides—about 4–5 minutes per side. Don’t rush this step; browning builds tremendous flavor for the ragu. Set the ribs aside on a plate once browned.

Step 3: Sauté the Veggies

Without cleaning the pot (those browned bits are gold), add diced onion, carrots, and celery. Sauté for 5–7 minutes until they’re softened and aromatic. Stir in the minced garlic and let it cook for another minute—your kitchen will start to smell incredible at this point.

Step 4: Deglaze with Wine

Pour in the red wine, and use a wooden spoon to scrape up all the savory bits stuck to the bottom of the pot. Let the wine simmer and reduce by half, concentrating its flavors and mellowing its acidity. This step is what gives Braised Short Rib Ragu Pasta its luxurious, restaurant-worthy character.

Step 5: Add Tomatoes and Broth

Stir in your crushed tomatoes and beef broth, mixing until everything comes together. Now, nestle the browned short ribs back into the pot—submerging them in the aromatic liquid so they can begin their slow transformation.

Step 6: Season and Simmer

Add the bay leaf and thyme, gently tuck them into the sauce, and bring the whole mixture to a soft simmer on the stove. The herbs will infuse the sauce with layers of flavor as everything cooks low and slow.

Step 7: Braise

Cover the pot with a tight-fitting lid and transfer to your preheated oven. Let it cook for about 2 hours; you’ll know it’s ready when the short ribs are fork-tender and practically falling off the bone. This braising period is where the magic truly happens for Braised Short Rib Ragu Pasta.

Step 8: Shred the Meat

Carefully remove the short ribs from the pot. Using two forks, shred the meat, discarding any bones and large pieces of fat. Return the shredded beef to the sauce and keep it on a low simmer while you finish the pasta—the sauce will continue to thicken and develop, becoming irresistibly rich.

Step 9: Cook Pasta

Meanwhile, bring a large pot of salted water to a boil. Cook your chosen pasta until just al dente (check your package instructions for timing). Drain well, but don’t rinse; you want the starchy surface to help the sauce cling beautifully.

Step 10: Combine

Toss the hot, drained pasta directly into the pot with your ragu, turning to ensure each ribbon is generously coated with sauce and strands of beef. Taste, and adjust seasoning with more salt and pepper if needed. This is where Braised Short Rib Ragu Pasta truly comes together as a unified, comforting dish.

Step 11: Serve

Plate the pasta, topping each serving with a generous sprinkle of Parmesan cheese and a flurry of fresh parsley. Serve immediately while it’s steaming and creamy—you’ll have a table of very happy diners.

How to Serve Braised Short Rib Ragu Pasta

Garnishes

Freshly grated Parmesan is essential, adding a salty, creamy finish to each bowl. A sprinkle of freshly chopped parsley not only offers a pop of color but brings a refreshing contrast to the rich, hearty ragu. If you love a little extra punch, a swirl of good olive oil or a few ribbons of lemon zest can brighten things up even further.

Side Dishes

Braised Short Rib Ragu Pasta is a meal in itself, but it pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. Some good, crusty bread is never out of place here, perfect for scooping up every last bit of sauce. For a more elevated spread, offer roasted broccolini or a citrusy fennel salad on the side.

Creative Ways to Present

For a dramatic dinner party presentation, mound the pasta high in a wide, shallow bowl and shower it with Parmesan at the table. Or try serving individual portions in small Dutch ovens for a rustic touch. To make things a bit more fun, toss some sauce with smaller pasta shapes and spoon into mini gratin dishes, topping with a little mozzarella before broiling for a cheesy pasta bake twist.

Make Ahead and Storage

Storing Leftovers

Leftover Braised Short Rib Ragu Pasta is a gift you’ll be glad to find in your fridge. Store cooled pasta and sauce in an airtight container for up to 3 days. The flavors actually deepen and meld with time, making for even tastier leftovers the next day.

Freezing

If you want to make a batch ahead, the ragu itself freezes beautifully (without the pasta). Transfer cooled sauce to freezer containers or bags, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.

Reheating

To reheat, place your ragu sauce in a saucepan over medium-low heat, stirring occasionally until hot. If the sauce is a bit thick, add a splash of beef broth or water. Combine with freshly cooked pasta for best results, or gently reheat a mixed leftover portion in a skillet, tossing until heated through and glossy.

FAQs

Can I use boneless short ribs instead?

Absolutely! Boneless short ribs will work just fine for this recipe, though bone-in short ribs provide a richer depth of flavor. If you opt for boneless, be sure to use good quality beef and reduce the cooking time by about 15 minutes.

What wine is best for braising the ragu?

A dry red wine, such as Cabernet Sauvignon or Merlot, works beautifully in Braised Short Rib Ragu Pasta. Choose something robust enough to stand up to the beef—if it’s good enough to drink, it’s perfect for your sauce.

Can I make this in advance?

Yes! In fact, making Braised Short Rib Ragu Pasta a day or two ahead gives the flavors even more time to meld and deepen. Reheat gently on the stove before combining with freshly cooked pasta for best results.

What’s the best pasta shape to use?

Wide noodles such as pappardelle or tagliatelle are traditional favorites, as they hold the chunky, hearty ragu well. However, you can use any pasta you love—short shapes like rigatoni or fusilloni also make for a satisfying meal.

How can I make the sauce smoother?

If you prefer a silkier ragu, you can blend the vegetables with a hand blender before adding the shredded meat back into the sauce. This gives you a smoother texture while still keeping all the deep flavors intact.

Final Thoughts

Braised Short Rib Ragu Pasta is the kind of heartwarming, unforgettable meal that’s always worth the little extra effort. Whether you’re cooking for a crowd or just looking to treat yourself, these slow-cooked flavors always deliver comfort and joy. Give it a try—you’ll be amazed at just how good homemade pasta night can be!

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