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Short rib beef ragu with pappardelle in a white bowl.

Authentic Italian Short Rib Beef Ragu Recipe

Chef Ryan Littley
Our Short Rib Beef Ragu is rich, slow-cooked, and loaded with a hearty beef flavor that makes you want to savor each delicious bite.
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Prep Time 15 minutes
Cook Time 3 hours
Resting time 15 minutes
Total Time 3 hours 30 minutes
Course dinner, Entree, Main
Cuisine Italian, Italian - American
Servings 8
Calories 491 kcal

Equipment

  • Dutch Oven or oven proof pot

Ingredients
  

  • 4 lbs beef short ribs
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter or salted there is no impact.
  • 1 cup carrots chopped
  • 1 cup sweet onion chopped
  • 1 cup celery chopped
  • 2 tablespoons fresh garlic minced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 cup beef stock
  • 28 oz San Marzano tomatoes crushed
  • 2 bay leaves
  • 6 sprigs thyme
  • 4 sprigs oregano
  • ½ cup heavy cream
  • ½ cup Locatelli Romano

Instructions
 

  • Remove the short ribs from the refrigerator a half hour prior to cooking to allow to come to room temperature.
  • Pat the short ribs dry with a paper towel.
  • Preheat the oven to 300 degrees.
  • Season the beef generously with salt and black pepper on all sides. Let them sit for 15 minutes to let the salt do its work.
  • Place a Dutch oven over medium-high heat.
  • When the pan is hot, add the olive oil, then place the beef short ribs in the Dutch oven, bone side up, to ensure maximum contact with the pan. 
  • Sear the short ribs on all sides for 5 minutes and remove from the dutch oven.
  • Add the butter to the pan and swirl it around, scraping up all the brown bits. 
  • Add the celery, onion, and carrots to the Dutch oven. Mix together and saute until tender about 5-7 minutes.
  • Add the garlic and mix to combine, cook for an additional 2 minutes, until fragrant.
  • Add the red wine, and beef stock to the vegetables and bring to a light boil.
  • Cook for an additional 5 minutes until the vegetables have absorbed some of the stock and the alcohol has cooked off. 
  • Make a bouquet garni (herb mixture) with thyme and oregano by tying the herbs with cooking twine.
  • Place the bouquet in the Dutch oven with the bay leaves. 
  • Add the tomato paste and crushed tomatoes, and stir to combine.
  • Return the short ribs to the Dutch oven, set it on the center rack of the preheated oven, and cook for 2 ½ – 3 hours, uncovered, until the short ribs are tender and fall off the bone. 
  • Remove the pot from the oven and place it on the stove. 
  • Use a ladle to remove excess grease from the surface of the sauce, then discard it into a bowl with the bones, herbs, and bay leaves
  • Place a short rib in a bowl.
  • Using two forks or tongs shred the short rib. Add the shredded beef back to the Dutch oven over medium heat.
  • Add the room temperature heavy cream and Romano cheese to the sauce.
  • Stir to combine the short-rib beef ragu and cook for an additional 3 to 5 minutes, until it begins to bubble. Then turn off the heat.
  • Add pappardelle pasta (or your favorite pasta), and toss to combine. 

Video

Notes

Recipe Variations
  • White Short Rib Ragù: Skip the tomatoes; substitute beef stock. You let the beef and collagen shine. It's richer, silkier, and more northern Italian in style. Serve over fresh tagliatelle.
  • Porcini Short Rib Ragu: Add 8 oz porcini or cremini mushrooms (finely chopped) with the mirepoix. It adds earthiness and stretches the meat, good for cost control without sacrificing flavor.
  • Slow Cooker Beef Short Rib Ragu: Follow the steps, then set your slow cooker or crock pot to low for 6 hours after you have braised the ribs and sautéed the vegetables. Reduce the sauce uncovered on the stovetop before serving.
  • Spicy Calabrian Chili Beef Short Rib Ragu: Add 1-2 teaspoons Calabrian chili paste, ½ teaspoon crushed red pepper, and a splash of sherry vinegar at the finish for heat and bold Italian flavor.
 
Chef Tips
  • Brown the short ribs well. This is where the flavor starts. Don't rush the process.
  • Season the short ribs liberally; this will enhance the flavor.
  • Don’t rush the cook time; the short ribs get more tender the longer they cook.
  • Finish with a splash of pasta water for emulsification.
  • Let the sauce rest 20 minutes before serving.
  • Skim excess fat if needed, but leave some for flavor. Fat=flavor.
  • After browning, scrape up all the browned bits. That's not "stuff stuck to the pan." That's your sauce's personality.
  • Make it a day ahead. It's even better the next day.
 
This isn't a quick Tuesday sauce. It's a commitment dish. But here's the thing: once the braise is done, it cooks itself. If your short ribs aren't shredding easily, they're not done. Don't rush it; this dish takes time.
 
Serving Suggestions
  • Toss with pappardelle, tagliatelle, or rigatoni for a heartier bite. It’s also amazing served over creamy polenta.
  • Top with gremolata for brightness
  • Serve with garlic bread or focaccia bread and a Caesar salad.
  • For a true restaurant experience, serve creamy burrata on top of the pasta.
 
Beverage Pairing
  • Non-Alcoholic: Sparkling water with lemon or an iced tea helps cut the richness.
  • Wine Style: Barolo, Chianti Classico, or Cabernet Sauvignon are bold red wines that pair well with the depth of the beef and tomato. The only white wine I would try is a Soave.
  • Beer Style: Brown ale or a smooth stout’s malty richness plays perfectly with the braised beef flavor.

 

How to Store and Reheat
Store refrigerated in an airtight container for 3-4 days. It can be stored frozen for up to 3 months (if you can let it stay in there that long…lol).
Reheat the short rib ragu gently over medium-low heat, adding a little pasta water or broth to thin it out. Re-season to taste and finish with a knob of butter for a glossy, restaurant-style sauce.

 

Recipe FAQs
What pasta goes best with short rib ragu?
Using pappardelle is a great choice because the wide noodles hold onto the thick sauce. Tagliatelle or rigatoni are both great options; heavier noodles balance the rich, meaty sauce.
Can I make this ahead of time?
Yes, short rib ragu is actually even better the next day. The flavors deepen overnight, the sauce thickens, and it reheats beautifully. This is one of the best make-ahead pasta sauces you can cook for a dinner party. Remove some of the excess grease. Once it cools, it will rise to the top.
Can I make this without the cream?
Yes, you can make this without the cream; it will reduce some of the sauce’s richness and make it slightly thinner.
Can I use boneless short ribs?
Absolutely, but the bones add a lot of flavor to the sauce.
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Nutrition

Calories: 491kcalCarbohydrates: 15gProtein: 37gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 125mgSodium: 1015mgPotassium: 1172mgFiber: 4gSugar: 8gVitamin A: 3349IUVitamin C: 14mgCalcium: 169mgIron: 6mg
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