How to Make Short Rib Ragu with Pasta Tonight

If you’re craving a meal that wraps you in warmth and bursts with bold, mouthwatering flavors, this Short Rib Ragu with Pasta is exactly what you need tonight. Combining tender, slow-cooked short ribs with a rich tomato-based sauce, and served over perfectly cooked pasta, this dish turns simple ingredients into an unforgettable dinner experience. Whether it’s a weeknight treat or a special occasion, this recipe brings comforting heartiness with every bite.

Why You’ll Love This Recipe

• Deep, rich flavors: Slow-cooked short ribs melt into the sauce creating an intensely savory ragu that’s pure comfort food.
• Perfectly tender meat: The long simmer breaks down the ribs until they fall apart effortlessly, making every forkful tender and juicy.
• Simple pantry ingredients: With easy-to-find items like tomatoes, garlic, and herbs, this recipe is accessible for any home cook.
• Versatile and filling: Serve it over pasta, polenta, or even mashed potatoes for a satisfying, crowd-pleasing meal.
• Great for company: This dish feels special enough to serve to guests yet is straightforward enough for a cozy family night.

Ingredients You’ll Need

The magic behind this Short Rib Ragu with Pasta lies in its simple but essential ingredients that build layers of flavor, texture, and color. Every item plays a crucial role, from the hearty meat to the fresh herbs.

• Bone-in short ribs: Choose well-marbled ribs for the richest flavor and perfect tenderness.
• Olive oil: A good quality olive oil is perfect for browning the meat and sautéing aromatics.
• Yellow onion: Adds a gentle sweetness and robust base to the ragu.
• Carrots and celery: These classic soffritto veggies provide natural sweetness and depth.
• Garlic cloves: Fresh garlic infuses a fragrant, savory punch.
• Crushed tomatoes: Use quality canned tomatoes for a bright, balanced acidity.
• Red wine: Adds complexity and richness—opt for a dry red you enjoy drinking.
• Beef stock or broth: Enhances the meaty base and keeps the sauce luscious.
• Fresh rosemary and thyme: These herbs brighten the ragu with an earthy, aromatic touch.
• Salt and freshly ground black pepper: Essential seasonings to bring every flavor forward.
• Pasta of choice: Wide ribbon pastas like pappardelle or fettuccine work beautifully to catch every bit of sauce.
• Parmesan cheese: Freshly grated on top for that final, savory finish.

Variations for Short Rib Ragu with Pasta

This recipe is wonderfully adaptable, allowing you to customize it according to your pantry supplies, dietary needs, or flavor preferences. Here are some tasty switches to try.

• Substitute slow cooker method: For hands-off cooking, brown the ribs and let the ragu simmer all day in a slow cooker on low.
• Swap pasta types: Use rigatoni, pappardelle, or even gnocchi depending on what your family loves.
• Make it dairy-free: Simply skip the Parmesan or use a plant-based alternative for a vegan-friendly touch.
• Add mushrooms: Sautéed cremini or porcini mushrooms add an umami boost and extra texture.
• Spice it up: Include a pinch of red pepper flakes for a subtle kick that elevates the depth.
• Replace wine with balsamic vinegar: When you want to avoid alcohol, a splash of balsamic balances acidity and richness.

How to Make Short Rib Ragu with Pasta

Step 1: Brown the Short Ribs

Heat olive oil in a heavy-bottomed pot over medium-high heat. Pat the short ribs dry and season with salt and pepper. Brown them on all sides until they develop a deep golden crust. This step locks in flavor and creates the base for the rich sauce. Once browned, remove the ribs and set aside.

Step 2: Build the Flavor Base

In the same pot, add diced onion, carrots, and celery. Cook until softened and fragrant, about 6-8 minutes. Stir in minced garlic and cook another minute until it releases its aroma. These aromatics create the perfect foundation for your ragu.

Step 3: Deglaze and Add Liquids

Pour in the red wine to deglaze the pot, scraping up all those browned bits stuck to the bottom. Let the wine reduce by half to concentrate the flavors. Then add crushed tomatoes, beef stock, rosemary, and thyme. Return the browned short ribs to the pot, nestling them into the sauce.

Step 4: Simmer Until Tender

Bring the sauce to a gentle simmer, cover it partially, and let it cook on low heat for about 3 hours. The meat should become incredibly tender and fall off the bone. Stir occasionally to ensure the ragu cooks evenly and doesn’t stick.

Step 5: Shred and Combine

Once the short ribs are tender, remove them from the pot. Use forks to shred the meat, discarding the bones and excess fat. Return the shredded short rib meat to the ragu and stir well to combine. Taste and adjust seasoning if needed.

Step 6: Cook Pasta and Serve

Cook your pasta according to package instructions until al dente. Drain, reserving a little pasta water. Toss the pasta with the hot ragu, adding reserved pasta water as needed to loosen the sauce. Serve immediately with a sprinkle of freshly grated Parmesan.

Pro Tips for Making Short Rib Ragu with Pasta

• Patience is key: Slow-cooking the ribs low and slow is crucial to achieving that melt-in-your-mouth texture.
• Don’t skip browning: Properly browning the ribs adds incredible depth and richness to the sauce.
• Adjust thickness: If your ragu is too thick, thin it with reserved pasta water or more broth for perfect consistency.
• Use fresh herbs: Fresh rosemary and thyme brighten the sauce unlike dried herbs, so don’t substitute lightly.
• Rest before serving: Letting the ragu rest for 10 minutes after cooking helps flavors meld together beautifully.
• Serve on homemade pasta: If you have time, fresh pasta takes this dish to another level of indulgence.

How to Serve Short Rib Ragu with Pasta

Garnishes

A sprinkle of freshly grated Parmesan cheese and a few torn basil leaves add brightness and a salty, cheesy finish that complements the meaty ragu perfectly. For an extra touch, drizzle a bit of good quality olive oil on top.

Side Dishes

Pair this hearty pasta with a simple mixed green salad dressed with lemon vinaigrette to balance the richness. Crusty garlic bread or a rustic baguette is perfect for soaking up every last bit of the sauce.

Creative Ways to Present

For a cozy dinner party, serve the ragu in mini cast iron skillets over individual nests of pasta. Alternatively, layer it in a shallow casserole topped with mozzarella and bake for a bubbly ragu pasta bake.

Make Ahead and Storage

Storing Leftovers

Allow the ragu to cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. The flavors actually deepen, making leftovers even more delicious.

Freezing

Short Rib Ragu with Pasta freezes beautifully. Portion out the cooled ragu into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. Add a splash of beef broth or water if the sauce thickens too much during reheating.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can work well and may reduce cooking time slightly, but bone-in ribs provide more flavor and richness to the ragu.

What pasta pairs best with Short Rib Ragu with Pasta?

Wider noodles like pappardelle, fettuccine, or rigatoni work best as they catch the sauce and enhance each bite, but feel free to use your favorite pasta shape.

How long does it take to make this ragu?

Active prep time is about 30 minutes, but the ragu needs approximately 3 hours of slow simmering to get perfectly tender and flavorful.

Can I make this recipe in a slow cooker?

Absolutely! After browning the short ribs and sautéing vegetables, transfer everything to a slow cooker and cook on low for about 6-8 hours.

Is it possible to make this dish gluten-free?

Yes, simply use gluten-free pasta or serve the ragu over polenta or mashed potatoes to keep it gluten-free while enjoying all the rich flavors.

Final Thoughts

Short Rib Ragu with Pasta is a comforting, crowd-pleasing dish that brings warmth and satisfaction to your dinner table without any fuss. The slow-cooked tenderness of the ribs combined with the bold, savory sauce makes it a recipe to treasure and return to time after time. So tonight, treat yourself and your loved ones to a meal that feels special but cooks with heart—and watch how every bite brings smiles!

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