Rich, tender, and deeply flavorful, this slow-cooked short rib ragù is the ultimate comfort food. Perfect with hearty pasta like pappardelle or creamy polenta, it’s a dish that feels special yet is simple to make. While the total cooking time is about three hours, most of it is hands-off—giving you plenty of time to relax while the magic happens.
If you love bold, cozy dinners, you might also enjoy my Beer-Braised Short Ribs, Beef Bolognese, Pasta alla Zozzona, Pasta alla Genovese, or Za’atar Marinated Chicken Thighs.
Why You’ll Love This Recipe
- Incredible depth of flavor – the combination of slow-cooked short ribs, red wine, tomatoes, and herbs creates a sauce that’s rich and savory.
- Minimal active time – only about 20 minutes of actual work; the rest is slow simmering.
- Even better the next day – leftovers keep well and taste richer after the flavors mingle overnight.
- Veggie-packed – with two full cups of diced vegetables in the base, it’s a complete meal in itself.
Ingredients
For easy preparation, have your butcher cut the short ribs for you.
- 2 lbs beef short ribs – boneless, cut into 2-inch cubes (bone-in works too)
- 2 tbsp light olive oil (or vegetable/avocado oil)
- Kosher salt & freshly cracked black pepper
- 1 cup finely diced onion
- ½ cup finely diced celery
- ½ cup finely diced carrot
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 cup beef or chicken broth
- 1¾ cups (14 oz) crushed tomatoes
- Herb bundle – rosemary, thyme, parsley stems
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
- 1 lb pasta – tagliatelle, pappardelle, or other hearty shapes
- Chopped parsley & freshly grated Parmigiano Reggiano, for garnish
Step-by-Step Instructions
- Season & Sear the Ribs
- Pat ribs dry and season generously with salt.
- Heat oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, working in batches to avoid crowding. Transfer to a plate.
- Cook the Vegetables
- In the same pot, sauté onion, celery, carrot, and garlic for 3–4 minutes, until softened.
- Add Tomato Paste
- Stir in tomato paste, 1 tsp salt, and ½ tsp pepper. Cook for 2–3 minutes to deepen flavor.
- Deglaze
- Pour in the red wine, scraping up browned bits from the bottom of the pot.
- Simmer the Sauce
- Return ribs to the pot along with broth, crushed tomatoes, herb bundle, and bay leaves.
- Bring to a gentle simmer. Cover partially (lid slightly ajar) and cook for 2–2½ hours, checking occasionally. If the sauce gets too dry, add a splash of broth or water.
- Shred the Meat
- Once the ribs are fork-tender, remove herb bundle and bay leaves.
- Shred meat directly in the pot (remove bones first if using bone-in).
- Finish & Serve
- Stir in vinegar. Adjust seasoning to taste. If sauce is too thin, simmer uncovered for 15–30 minutes.
- Serve over cooked pasta, topped with parmesan and parsley.
Serving Ideas
- Classic – with pappardelle, tagliatelle, rigatoni, or orecchiette.
- Comfort twist – over creamy polenta or mashed potatoes.
- Creative – layered into lasagna, stuffed into ravioli, or served with roasted vegetables.
Tips for Success
- Don’t crowd the pan when searing – you want a nice brown crust, not steam.
- Prep ahead – dice vegetables before you start cooking to make the process stress-free.
- Oven method – use a 325°F oven instead of stovetop for the same cooking time.
Storage: Keeps in the fridge for 3–4 days, and the flavor actually improves after a night. Can also be frozen for up to 3 months.