Tender Slow-Cooked Short Rib Ragu Recipe

Indulge in the ultimate comfort dish with this recipe for Slow-Cooked Short Rib Ragu. Picture this: tender bone-in beef short ribs, slowly simmered in a rich tomato sauce, perfuming your kitchen with the delightful aroma of herbs and spices. The depth of flavor that develops during this slow-cooking process is simply incomparable to store-bought sauces.

I first crafted this Short Rib Ragu for a holiday get-together, and it was an instant hit among my friends. The juicy shreds of beef, coated in a luscious tomatoey sauce, paired perfectly with al dente pappardelle pasta. Even the pickiest of eaters couldn’t resist going back for seconds!

One of the standout ingredients in this recipe is the aromatic rosemary, infusing the dish with a Tuscan flair that will transport you to the Italian countryside with every bite. Whether you choose to serve this ragu over pasta, creamy polenta, or mashed potatoes, one thing is for sure – it’s a showstopper that will elevate any meal to a whole new level. So, take your time, let the flavors meld together, and treat yourself to a taste of Italy right in your own home.

Quick Benefits

• Bone-in beef short ribs provide a rich flavor and become tender after slow-cooking, making them ideal.
• Pappardelle or fettuccine are perfect, as their broad shape holds the hearty sauce well.
• The red wine adds depth to the ragu, enhancing the flavors, but you can easily substitute it with more beef broth for an alcohol-free version.
• Leftovers can be stored in the refrigerator for four days or frozen for up to three months, making it a convenient meal prep option.

Why You’ll Love This Tender Slow-Cooked Short Rib Ragu Recipe Recipe

• Incredible depth of flavor: The slow-cooking process allows the flavors to meld together, creating a rich and delicious sauce that store-bought alternatives can’t match.
• Tender and juicy beef: The bone-in beef short ribs break down during cooking, resulting in tender, succulent meat that shreds beautifully into the sauce.
• Aromatic experience: The scent of rosemary permeates the kitchen during cooking, adding a touch of Tuscany to your home and enhancing the overall dining experience.
• Versatile serving options: Enjoy this ragu over pappardelle, fettuccine, creamy polenta, or mashed potatoes, catering to different tastes and dietary preferences.
• Make-ahead convenience: The ragu can be stored in the refrigerator for up to four days or frozen for up to three months, making it a perfect option for meal prep and future dinners.
• Great for gatherings: This dish is a showstopper for special occasions, impressing friends and family with its rich flavors and comforting appeal.
• Italian-inspired comfort: Drawing from classic Italian Sunday sauces, this ragu transports you to an Italian trattoria with its authentic flavors and hearty, satisfying nature.

Ingredients for Tender Slow-Cooked Short Rib Ragu Recipe

Main

• 90 ml extra-virgin olive oil, divided
• Black pepper, to taste
• Salt, to taste
• 1.1 kg bone-in beef short ribs

Soffritto

• 1 medium yellow onion, finely diced
• 5 carrots, diced
• 4 celery stalks, diced
• 6 garlic cloves, minced

Sauce Base

• 2 tablespoons tomato paste
• 1 bay leaf
• 240 ml dry Cabernet Sauvignon
• 800 g canned crushed tomatoes
• 5 rosemary sprigs (3 finely chopped, 2 whole)
• 120 ml beef broth
• 0.5 teaspoon crushed red pepper flakes (optional)
• 120 ml water

Pasta and Finish

• Burrata cheese (optional), for serving
• 450 g pappardelle or fettuccine
• Fresh parsley, as needed
• 30 g Pecorino Romano cheese

Pro Tips for Tender Slow-Cooked Short Rib Ragu Recipe

Pro Tip 1: For maximum flavor, let the ragu cool completely before storing. This allows the flavors to meld together, resulting in a more delicious dish when reheated. It keeps well in the fridge for up to four days or freeze in portioned containers for up to three months.

Pro Tip 2: If you can’t find bone-in beef short ribs, beef chuck roast works as a great alternative. Cut it into large chunks for a similar melt-in-your-mouth result. Additionally, consider gluten-free pasta or serving the ragu over creamy polenta or mashed potatoes for a versatile meal that everyone can enjoy.

Pro Tip 3: To enhance the final dish, simmer the sauce uncovered for the last 15-20 minutes after shredding the meat. This helps the sauce reduce and thicken, intensifying the flavors. Don’t forget to garnish with grated pecorino, fresh herbs like parsley or basil, or a dollop of creamy burrata for a touch of indulgence.

How to Make Tender Slow-Cooked Short Rib Ragu Recipe

Step 1: Prepare and Sear Short Ribs

Dry the short ribs with paper towels and season generously with salt and black pepper. Heat half of the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deep golden-brown, approximately 2–3 minutes per side. Remove the ribs from the pot and set aside on a plate.

Step 2: Sauté Aromatics

Lower the heat to medium and add more olive oil if necessary. Sauté diced onion, carrots, and celery in the pot for 6–8 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.

Step 3: Build the Sauce

Stir in tomato paste and crushed red pepper flakes. Cook for 2–3 minutes. Deglaze with Cabernet Sauvignon, scraping up any browned bits. Let wine reduce for 3–4 minutes.

Step 4: Simmer with Beef and Herbs

Add crushed tomatoes, water, beef broth, bay leaf, and both types of rosemary to the pot. Return the seared short ribs, nestling them into the sauce. Simmer gently.

Step 5: Slow Cook the Ragu

Preheat oven to 165°C. Cook covered in the oven for 2.5 to 3 hours until beef is tender, or simmer on stovetop or in slow cooker on low for 7-8 hours.

Step 6: Shred Meat and Finish Sauce

Take out the short ribs from the sauce, discard bones, and shred the meat using two forks. Remove bay leaf and herb stems. Return shredded beef to the sauce, simmer uncovered over low heat, and stir occasionally for 15–20 minutes to thicken.

Step 7: Cook Pasta and Assemble

Boil pappardelle in salted water until al dente. Drain and toss with hot sauce or top generously with ragu before serving.

Step 8: Garnish and Serve

Plate the pasta, garnish with fresh parsley and grated Pecorino Romano. Add a dollop of burrata if desired. Serve with crusty bread and enjoy immediately.

Storage Tips

Once you have prepared the slow-cooked short rib ragu, allow it to cool completely before storing. Transfer the ragu to airtight containers and refrigerate for up to four days. The flavors meld together beautifully, and it reheats well on the stove for a delicious meal later in the week. For longer storage, portion the ragu into containers and freeze for up to three months. Defrost overnight in the refrigerator for an easy future dinner, maintaining the rich flavors and textures of the dish.

The slow-cooked short rib ragu is versatile and pairs wonderfully with various accompaniments. Serve it over wide pappardelle or fettuccine for a classic experience, or explore options like creamy polenta or mashed potatoes for a comforting twist. For a fresh touch, accompany the ragu with a crisp green salad. Whether you’re hosting a gathering or enjoying a cozy night in, this ragu is a showstopper that transports you to the heart of Italy with its rich, comforting flavors. Enjoy the process of letting the ragu simmer and develop its full potential for a truly memorable meal.

Ingredient Substitutions

If you cannot find bone-in beef short ribs, you can substitute with beef chuck roast cut into large chunks. This alternative cut also breaks down beautifully when slow-cooked and provides a similar rich and tender result in the ragu.

For a non-alcoholic version of this dish, you can replace the dry Cabernet Sauvignon with more beef broth and a splash of balsamic vinegar for a tangy flavor profile. This substitution maintains the depth of flavor without the addition of wine.

If you are looking to make this dish gluten-free, you can opt for gluten-free pasta such as rice or corn-based pappardelle. Alternatively, you can serve the ragu over creamy polenta or mashed potatoes for a comforting and delicious meal. These substitutions cater to dietary preferences or restrictions while still delivering a hearty and flavorful dish reminiscent of classic Italian Sunday sauces.

Serving Suggestions

Serve this slow-cooked short rib ragu over wide pappardelle or fettuccine for a hearty and comforting meal. Top it off with freshly grated Pecorino Romano cheese and a sprinkle of chopped parsley for a burst of flavor and freshness. For a luxurious touch, add a dollop of creamy burrata cheese on top of each serving to elevate the dish even further.

For a gluten-free option, you can enjoy this ragu over creamy polenta or mashed potatoes. The rich tomatoey sauce and tender beef will still shine, creating a satisfying and flavorful meal. Pair it with a crisp green salad on the side to balance out the richness of the ragu, or simply serve it with plenty of bread for soaking up every last bit of sauce.

FAQs for Tender Slow-Cooked Short Rib Ragu Recipe

Can I make this ragu in a slow cooker?

Yes, after searing and sautéing, add all ingredients to a slow cooker and cook on LOW for 7–8 hours.

What type of pasta works best with this ragu?

Pappardelle or fettuccine are perfect, as their broad shape holds the hearty sauce well.

How can I thicken the sauce after shredding the meat?

Simmer the sauce uncovered for 15–20 minutes after shredding the meat to reduce and thicken it.

What are some recommended toppings to enhance the flavor?

Try grated pecorino, fresh parsley, basil, or a dollop of burrata for extra creaminess.

Conclusion

Slow-Cooked Short Rib Ragu is truly a labor of love that rewards you with the most tender and flavorful sauce that will have your family and friends coming back for more. The rich, deep flavors of this dish are perfect for cozy nights in or special gatherings, making it a versatile and beloved recipe in my collection.

So next time you’re in the mood for a comforting and delicious meal, give this Slow-Cooked Short Rib Ragu a try. Let it simmer away while you go about your day, filling your home with the most incredible aromas. I promise you won’t be disappointed with the results. This dish is a classic for a reason and is sure to become a staple in your recipe rotation. Enjoy every slow-cooked bite of this hearty and soul-warming dish!