Slow-Cooked Beef Short Rib Ragu
This Beef Short Rib Ragu is the kind of rich, cozy pasta dish that feels like a hug in a bowl. Tender, fall-apart beef short ribs are simmered low and slow with aromatics, red wine, and herbs until deeply flavorful—then tossed with wide ribbons of tagliatelle and finished with Parmigiano Reggiano. Perfect for weekend cooking or special occasions.
Ingredients
- 2 lbs beef short ribs deboned, cut into 2″ cubes
- 2 tbsp light olive oil or vegetable/avocado oil
- Kosher salt & pepper to taste
- 1 cup finely diced white onion
- ½ cup finely diced celery
- ½ cup finely diced carrot
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1 cup red wine
- 1 cup beef or chicken broth
- 1¾ cup crushed tomatoes 14 oz can
- 1 herb bundle rosemary, thyme, parsley stems
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
- 1 lb tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season ribs with kosher salt.
- Sear in oil in batches until browned. Set aside.
- In same pot, sauté onion, celery, carrot, and garlic until softened.
- Add tomato paste, salt, and pepper. Cook 2–3 minutes more.
- Deglaze with red wine, scraping the pot.
- Return beef to pot.
- Add broth, tomatoes, herb bundle, bay leaves.
- See full steps with tips & photos → https://wimpysdiner.net/beef-short-rib-ragu/
Notes
- You can substitute bone-in short ribs, but deboning first makes shredding easier later.
- Don’t skip the vinegar—it brightens and balances the richness.
- Tagliatelle or pappardelle is ideal, but rigatoni or gnocchi also work well.