Short Rib Ragu

This chunky, slow-braised Short Rib Ragu is a delicious beef gravy packed with rich tomato, vegetables, and herb flavors, making it the ultimate hearty Italian sauce. Whether I toss it with pasta, spoon it over creamy polenta, or serve it with crusty bread, my family can’t get enough of it.

I’m obsessed with Italian sauces, whether it’s my Bolognese or my authentic Alfredo sauce, they’re always packed with flavor and surprisingly easy to make. So, of course, I had to make this popular short rib ragu – a rich, slow-braised sauce that’s comforting, and downright irresistible.

Short Rib Ragu

Short rib ragu, or ragù di cossolette di manzo in Italian, is a classic sauce recipe for braised short ribs in a flavorful tomato and beef stock liquid with herbs and vegetables. The result is a fork-tender meat sauce that is incredibly flavorful.

This type of sauce, or gravy, would be a typical “Sunday sauce” due to its several-hour cooking process. The longer this sauce cooks and sits, the more flavorful it will become, as the ingredients will have ample time to marry.

I don’t say this often, but I have to admit that this braised short rib ragu easily ranks in my top five all-time favorite sauces. In my house, this sauce is one of the most requested dishes, my family just absolutely love it. And honestly, I don’t blame them. Once you try it yourself, you’ll see exactly why it’s such a favorite.

Ingredients and Substitutions

• Beef – Bone-in or boneless short ribs can be used for this recipe.
• Onions – Yellow, white, or sweet onions can be used. In addition, you’ll need some whole garlic cloves.
• Vegetables – The classical vegetables are carrots and celery. You could also add other root vegetables, such as rutabaga or parsnips.
• Herbs — I used a combination of bay leaves, parsley, thyme, and rosemary. As long as you use bay leaves, you may use any combination of the other herbs.
• Tomatoes — For this recipe, you can use crushed, whole, peeled tomatoes that have been hand-crushed, diced, or pureed.
• Stock – I use beef stock for this sauce but brodo works perfectly too..
• Wine – Any dry red wine such as merlot or chianti is good.
• Tomato Paste – A little tomato paste will add a lot of body, umami flavors, and help to thicken the sauce.
• Lemon – Juice from a lemon is added to the sauce at the end to make it more delicious.
• Pork – This is optional, but I used pancetta in this ragu which I then seared the beef in the rendered pork fat. You can also use guanciale or pork belly.

How to Make Short Rib Ragu

Crisp the pancetta: I cook the pancetta in a large rondeau pot over low to medium heat, letting it slowly render its fat until it’s crispy. Once it’s ready, I scoop out the lardons and set them aside, making sure to keep all that flavorful fat in the pot.

Prep the short ribs: I pat dry the short ribs on all sides and then season with salt and pepper.

Sear the short ribs: I place the short ribs into the pot fat cap side down and cook over medium heat and brown well on all sides, which takes about 3 to 4 minutes per side. Then, I set them to the side.

Sauté the onions: I stir in the onions, gently season with salt, and cook for 5 minutes or until they start to turn brown. Then, I turn the heat down to low and cook for 10 minutes while occasionally stirring.

Soften the veggies: I stir in the carrots and celery, making sure they’re well coated in all those flavorful juices. Then, I cover the pot with a lid and let them sweat over low heat for 10 minutes.

Add the garlic: I toss in the garlic and cook just until fragrant, which takes 30 to 45 seconds.

Cook the tomato paste: I stir in the tomato paste and cook for 2 to 3 minutes or until it turns a rust color.

Deglaze the pot: I pour in the red wine, scraping up all those flavorful browned bits from the bottom of the pot. Then, I let it simmer over medium heat for 5 to 7 minutes, to reduce and concentrate the wine flavors.

Build the sauce: I pour in the tomato puree and beef stock, then add the fresh herbs, crispy pancetta, salt, and pepper. I give everything a good stir, letting the flavors meld together into a rich, hearty base for the short ribs to braise in.

Braise the short ribs: I place in the short ribs, add on a lid and cook over low heat for 2 ½ to 3 hours or until the beef is fork tender.

Shred the beef: I remove the herbs and bones from the short ribs in pan. Then, I break up the beef in the sauce using two forks or a large spoon.

Finish and serve: I sprinkle finely minced fresh parsley on top for a burst of freshness. Then, I toss it with pasta or serve it over creamy polenta, either way, it’s absolutely delicious!

Chef Tip + Notes

I highly recommend keeping an eye on the heat when searing the beef. If the pan gets too hot and starts smoking, the rendered fat from the pancetta can burn, which can add a bitter taste to the sauce. Adjusting the heat as needed ensures deep, rich flavors without any unwanted bitterness.

• Sofrito is the flavor base – In Italian cooking, the mix of onions, celery, and carrots is called soffritto, and it’s the secret to a rich, well-balanced sauce.
• Pat the beef dry for the best sear – I always pat my beef dry before searing, it helps it develop a golden crust instead of steaming.
• Searing = Big Flavor – Letting the beef form a dark brown crust before braising adds incredible depth to the ragu. I never rush this step because it’s what makes the sauce truly next-level!

Serving Suggestions

For a complete Italian-inspired meal, I like to start with a fresh Caprese salad, its bright flavors balance the hearty ragu perfectly.

I love serving this short rib ragu over a bed of creamy polenta, it soaks up all that rich, slow-braised sauce perfectly. And also, I usually pair it with a side of homemade dinner rolls, they are soft, buttery and great to scoop up every last bite.

Make-Ahead and Storage

Make-Ahead: For freshness, you can make this up to 2 days ahead.

How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of ragu to a medium-sized saucepot and heat over low heat until hot. Adjust the seasonings with salt and pepper.

More Beef Recipes

• Spiedini
• Breaded Steak
• Bulgogi
• Tomahawk Steak
• Pot Roast

Video

SaveSaved

Short Rib Ragu

Share

Print

This chunky, slow-braised Short Rib Ragu is a delicious beef gravy packed with rich tomato, vegetable, and herb flavors, making it the ultimate hearty Italian sauce. Whether I toss it with pasta, spoon it over creamy polenta, or serve it with crusty bread, my family can’t get enough of it.

Servings: 8

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Ingredients 

US CustomaryMetric

• 4 ounces medium-diced pancetta, about ½ cup
• 3 pounds bone-in short ribs
• 1 large, small-diced yellow onion, about 2 cups
• 3 peeled medium-sized small diced carrots
• 3 small diced ribs of celery
• 8 smashed garlic cloves
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 28 ounces tomato puree
• 3 cups beef stock
• 2 fresh rosemary sprigs
• 2-4 fresh thyme sprigs
• 2-4 fresh parsley sprigs
• 2 bay leaves
• coarse salt and fresh cracked pepper to taste

Instructions

• Cook the pancetta in a large rondeau pot over low to medium heat until the fat is rendered. Set the crispy lardons to the side.
• Pat dry the short ribs on all sides, then season with salt and pepper.
• Place the short ribs into the pot, fat cap side down, and cook over medium heat and brown well on all sides, which takes about 3 to 4 minutes per side. Set them to the side.
• Stir in the onions, gently season with salt, and cook for 5 minutes or until they start to turn brown. Then, turn the heat down to low and cook for 10 minutes while occasionally stirring.
• Mix in the carrots and celery, add on a lid, and sweat over low heat for 10 minutes.
• Add the garlic and cook just until fragrant, which takes 30 to 45 seconds.
• Stir in the tomato paste and cook for 2 to 3 minutes or until it turns a rust color.
• Deglaze with red wine and cook over medium heat for 5 to 7 minutes to reduce and concentrate the wine flavors.
• Pour in the tomato puree, beef stock, herbs, cooked pancetta salt, and pepper, and mix to combine.
• Place in the short ribs, add on a lid and cook over low heat for 2 ½ to 3 hours or until the beef is fork tender.
• Remove the herbs and bones from the short ribs in pan. Break up the beef in the sauce using two forks or a large spoon.
• Garnish with optional finely minced fresh parsley.

Notes

I highly recommend keeping an eye on the heat when searing the beef. If the pan gets too hot and starts smoking, the rendered fat from the pancetta can burn, which can add a bitter taste to the sauce. Adjusting the heat as needed ensures deep, rich flavors without any unwanted bitterness.

• Sofrito is the flavor base – In Italian cooking, the mix of onions, celery, and carrots is called soffritto, and it’s the secret to a rich, well-balanced sauce.
• Pat the beef dry for the best sear – I always pat my beef dry before searing, it helps it develop a golden crust instead of steaming.
• Searing = Big Flavor – Letting the beef form a dark brown crust before braising adds incredible depth to the ragu. I never rush this step because it’s what makes the sauce truly next-level!

Make-Ahead: For freshness, you can make this up to 2 days ahead

How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of ragu to a medium-sized saucepot and heat over low heat until hot. Adjust the seasonings with salt and pepper.

Nutrition

Calories: 385kcalCarbohydrates: 14gProtein: 29gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 83mgSodium: 414mgPotassium: 1135mgFiber: 2gSugar: 6gVitamin A: 605IUVitamin C: 13mgCalcium: 46mgIron: 5mg

Course: Main Course

Cuisine: Italian

Author: Chef Billy Parisi