Short Rib Ragù

I first encountered short rib ragù at a tiny Italian restaurant tucked away in a neighborhood I was exploring. The waiter described it as their grandmother's recipe, passed down through generations. One bite and I was hooked—the meat was impossibly tender, the sauce deeply flavored with hints of wine and tomato. I knew I had to recreate it at home. After several attempts and adjustments, I developed this version that captures that same soul-warming quality. The key is patience; letting those short ribs braise low and slow until they surrender completely. When I pull apart the meat with two forks and watch it fall into perfect shreds, I know it's ready. Tossing it with the reduced, glossy sauce and piling it high over egg noodles creates a dish that looks rustic but tastes absolutely divine. Every time I make this, I'm transported back to that little restaurant, but now I can enjoy it in the comfort of my own kitchen.

Why I love this recipe

What I love most about this recipe is how it transforms simple ingredients into something extraordinary through time and technique. Short ribs are an affordable cut that becomes luxurious when treated with respect and patience. There's something deeply satisfying about the slow-cooking process—knowing that with minimal effort, you're creating layers of complex flavor. The way the meat absorbs the wine and tomato, becoming fork-tender and rich, is pure alchemy. I also appreciate how forgiving this dish is; you can't really overcook it in the slow braise. It's perfect for those days when you want to fill your home with incredible aromas and end up with a meal that tastes like you spent hours fussing over it. Plus, it actually tastes even better the next day, making it ideal for meal prep or planned leftovers. The combination of tender beef, silky sauce, and comforting egg noodles hits every comfort food note perfectly.

What You Need From Your Kitchen

• Short Ribs: Season generously and sear until deeply browned on all sides before braising
• Egg Noodles: Cook al dente according to package directions and toss with butter before serving
• Crushed Tomatoes: Use as the base for the braising liquid along with beef broth
• Red Wine: Deglaze the pot after sautéing vegetables to lift browned bits and add depth
• Beef Broth: Combine with tomatoes to create the braising liquid for tender meat
• Tomato Paste: Sauté with garlic to concentrate flavor before adding liquids
• Onion, Carrots, Celery: Dice and sauté as aromatic base for the sauce

Let's Make These Together

Sear for Maximum Flavor

Start by generously seasoning your short ribs with salt and pepper. Heat oil in your Dutch oven until shimmering, then sear each piece of meat until a deep, caramelized crust forms on all sides. This step is crucial for building the foundation of flavor in your ragù. Don't rush it—those browned bits stuck to the pan will become part of your sauce.

Create Your Aromatic Base

Once the meat is set aside, add your diced vegetables to the same pot. Let them soften and pick up all those delicious browned bits. When you add the garlic and tomato paste, stir constantly for a couple minutes until everything becomes fragrant. The tomato paste will darken slightly, which means it's caramelizing and concentrating its flavor.

Build the Braising Liquid

Pour in your red wine and use a wooden spoon to scrape every bit of flavor from the bottom of the pot. Let it simmer for a minute to cook off the alcohol. Then add your crushed tomatoes and beef broth. The liquid should almost cover the meat when you return it to the pot. This combination creates the perfect environment for your short ribs to become impossibly tender.

Patience Pays Off

Cover your pot and let time work its magic. Whether you're using the oven or stovetop, maintain a gentle simmer for 5-6 hours. The meat is ready when it pulls apart with just a fork's gentle pressure. Shred it directly in the pot or on a cutting board, discarding bones and excess fat. Stir the shredded meat back into that glossy, reduced sauce.

Bring It All Together

Cook your egg noodles to al dente perfection, then drain and toss with butter. Plate them generously and crown with heaping spoonfuls of your rich short rib ragù. Finish with a sprinkle of fresh parsley for color and brightness. The first bite, with tender meat, silky sauce, and buttery noodles, is pure comfort food heaven.

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Switch Things Up

I'll never forget the first time I made this ragù on a lazy Sunday afternoon. The aroma that filled my kitchen as those short ribs slowly braised was absolutely intoxicating. I initially worried the sauce might be too thin, but after a few hours, it transformed into this glossy, rich coating that clung perfectly to every noodle. My partner walked in from running errands and immediately asked what smelled so incredible. When we finally sat down to eat, the meat was so tender it practically melted on our tongues. I've since made it for countless gatherings, and it never fails to be the star of the meal. The best part? Most of the cooking happens hands-off while you relax.

Perfect Pairings

This hearty ragù pairs beautifully with a robust red wine like Chianti or Cabernet Sauvignon. Start your meal with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Crusty garlic bread is essential for sopping up every last bit of that incredible sauce. For dessert, keep it light with lemon sorbet or panna cotta to cleanse the palate after such a satisfying main course.

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Frequently Asked Questions

→ Can I make this in a slow cooker?

Absolutely! After searing the meat and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 8-10 hours or high for 5-6 hours until the meat is fall-apart tender. The slow cooker method is perfect for hands-off cooking.

→ What cut of meat can I substitute for short ribs?

Chuck roast or beef brisket work wonderfully as alternatives. Cut them into large chunks and follow the same braising method. Cooking times may vary slightly, but look for that same fork-tender texture as your indicator of doneness.

→ How do I store and reheat leftovers?

Store the ragù separately from pasta in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. The flavors actually deepen overnight, making leftovers even better.

→ Can I freeze this dish?

The ragù freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop. Cook fresh pasta when ready to serve rather than freezing cooked noodles.

→ Why is my sauce too thin?

If your sauce is too thin after braising, remove the shredded meat and simmer the sauce uncovered over medium heat for 15-20 minutes to reduce and thicken. You can also add a slurry of cornstarch and water if you need to thicken it more quickly.

→ Do I need to use wine in this recipe?

While wine adds wonderful depth and acidity, you can substitute with additional beef broth plus a tablespoon of red wine vinegar or balsamic vinegar for that tangy element. The flavor will be slightly different but still delicious.

Conclusion

This short rib ragù is the definition of comfort food done right. The long, slow braise transforms tough short ribs into fork-tender perfection while building layers of deep, savory flavor. Served over buttery egg noodles, it's a dish that brings people together around the table. Whether you're feeding family on a Sunday or impressing guests at a dinner party, this ragù delivers restaurant-quality results with minimal active cooking time.