Short Rib Ragu: A Comforting Italian Short Rib Pasta Recipe

If you’re searching for the ultimate comfort food, this Short Rib Ragu is exactly what your soul (and stomach) needs. Rich, tender beef rib meat slow-cooked to perfection in a savory tomato and red wine sauce, then tossed with al dente pasta—it’s everything a cozy dinner should be. This is one of those rustic cooking recipes that only gets better with time, making it ideal for a lazy weekend or special occasion meal.

Whether you’re hosting guests, looking for elevated short rib meals, or simply want to explore long cooking recipes with big flavor payoffs, this short ribs pasta recipe is the answer. It’s deeply flavored, intensely satisfying, and wonderfully versatile. Add this one to your collection of must-make beef rib meat recipes.

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Why This Short Rib Ragu Pasta Recipe is a Rustic Comfort Favorite

There’s something magical about a dish that simmers slowly over time, transforming inexpensive cuts of meat into something luscious and luxurious. This Italian short rib ragu is one of those meals that feels fancy but uses humble ingredients and simple techniques.

The meat becomes fall-apart tender, the sauce is rich and layered, and the pasta absorbs all that goodness—making every bite unforgettable. It’s the type of food that brings people together around the table, fills your home with mouthwatering aromas, and reminds you why rustic cooking recipes are timeless.

If you’re a fan of hearty comfort meals, you’ll also love this Slow Cooker Ravioli Lasagna—another long-cooking favorite that delivers big flavor with minimal effort.

Ingredients You Need for This Short Rib Ragu

Here’s everything you’ll need to create this irresistible short ribs pasta dish:

For the Short Rib Ragu:

• 3 pounds bone-in beef short ribs
• Salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 cup dry red wine (or beef broth)
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon dried thyme or a few sprigs of fresh thyme
• 1/2 teaspoon sugar (optional, to balance acidity)

For the Pasta:

• 1 pound pappardelle or rigatoni
• Freshly grated Parmesan, for serving
• Chopped parsley or basil, for garnish

Kitchen Equipment for Long Cooking Recipes Like This

To make this Short Rib Ragu, gather these tools:

• Dutch oven or large heavy-bottomed pot
• Tongs
• Wooden spoon
• Chef’s knife and cutting board
• Medium saucepan (for boiling pasta)
• Fine mesh strainer or slotted spoon
• Large serving bowl

Want more ways to use your Dutch oven? Try this cozy Creamy Crab and Corn Chowder for your next comfort meal.

How to Make Short Rib Ragu Step-by-Step

Step 1: Sear the Short Ribs

Generously season the short ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until deeply browned (about 8–10 minutes total). Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, reduce heat to medium and add diced onions, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic, tomato paste, and red pepper flakes. Stir and cook another 1–2 minutes.

Step 3: Deglaze and Simmer

Pour in the red wine to deglaze the pan, scraping up any brown bits. Let it simmer for 3–4 minutes until slightly reduced. Add crushed tomatoes, beef broth, bay leaves, thyme, and optional sugar. Stir to combine.

Step 4: Braise the Ribs

Return the short ribs (and any juices) to the pot. Cover and simmer over low heat for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. Alternatively, place in a 325°F oven for the same duration.

Step 5: Shred and Finish the Sauce

Once cooked, remove the ribs. Discard bones and excess fat, then shred the meat. Return shredded meat to the sauce and stir well. Simmer uncovered for 15–20 minutes to thicken.

Step 6: Cook the Pasta

While the sauce reduces, cook pasta in salted water according to package directions. Reserve 1/2 cup of pasta water, then drain.

Step 7: Combine and Serve

Toss the pasta with the ragu, adding reserved pasta water if needed to loosen. Plate and garnish with grated Parmesan and fresh herbs.

Secrets to Tender, Flavorful Beef Rib Meat in Ragu

• Searing is non-negotiable: Browning adds deep flavor to the dish. Don’t skip it.
• Low and slow is key: Letting the short ribs braise for hours transforms the tough cut into melt-in-your-mouth perfection.
• Don’t rush shredding: Cool slightly before pulling apart the meat to keep the texture juicy.

Love beef-forward meals? Try these Beef Rolls for a rolled, saucy take on Italian-style beef.

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Tips for the Best Pasta with Short Ribs

• Use sturdy pasta like pappardelle or rigatoni to hold up to the rich sauce.
• Cook pasta just to al dente—overcooked noodles will break under the weight of the ragu.
• Finish the pasta in the sauce to allow flavors to meld beautifully.

Looking for another pasta twist? You might love this cheesy and creamy Spinach Artichoke Pasta for a vegetarian change of pace.

Serving Suggestions for Italian Short Ribs Pasta

Serve this short ribs pasta in wide shallow bowls to showcase the texture and allow for even sauce distribution. Add a sprinkle of Parmesan and a handful of fresh basil or parsley for brightness.

Pair it with a crusty side like this Ciabatta Bread to mop up the sauce or serve alongside a Garlic Chicken Shawarma Salad for something fresh and herby.

Variations and Substitutions for Short Rib Meals

• No red wine? Use additional beef broth or balsamic vinegar for depth.
• Short on time? Substitute boneless short ribs or beef chuck and reduce cooking by 30–40 minutes.
• Going low-carb? Serve over mashed cauliflower or roasted spaghetti squash instead of pasta.
• Want spice? Add a teaspoon of Calabrian chili paste or more crushed red pepper.

For another slow-cooked favorite, check out this Hatch Green Chile Chicken Stew, especially if you’re craving a southwestern twist.

How to Store and Reheat Short Ribs Pasta

To store: Cool leftovers completely and refrigerate in airtight containers for up to 4 days. Keep pasta and sauce separate if possible to avoid sogginess.

To freeze: The ragu sauce freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

To reheat: Warm sauce over low heat, adding a splash of broth if needed. Reheat pasta in boiling water for 30 seconds, then toss with the sauce for best texture.

Common Mistakes to Avoid with Long Cooking Recipes

• Not trimming fat from the short ribs: Too much fat makes the sauce greasy. Skim excess fat after cooking or chill and remove hardened fat before reheating.
• Rushing the braise: Under-braised ribs won’t shred properly.
• Using thin pasta: Stick to hearty cuts that stand up to the sauce.

Side Dishes That Pair Well with Short Rib Ragu

Pair this hearty Italian short rib ragu with these complementary sides:

• Salad: German Cucumber Tomato Salad or Mason Jar Greek Salad
• Bread: Fresh White Bread or Garlic Herb Braided Bread
• Vegetables: Roasted Brussels sprouts, green beans, or sauteed mushrooms

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FAQs About Short Rib Ragu and Rustic Cooking

Can I make this in a slow cooker?
Yes. After searing the ribs and sautéing aromatics, transfer everything to a slow cooker and cook on low for 7–8 hours.

Can I use boneless short ribs?
Absolutely. Just reduce the cook time by 20–30 minutes.

How do I thicken the sauce?
Simmer uncovered after shredding the meat. If needed, add a spoonful of tomato paste.

Can I make this ahead of time?
Yes! In fact, the flavors deepen overnight. Reheat gently and toss with fresh pasta.

Is it freezer-friendly?
Yes. Freeze the ragu separately for best results, and cook pasta fresh before serving.

Final Thoughts & Call to Action

This Short Rib Ragu is a shining example of Italian short rib cooking done right—slow, savory, and soul-satisfying. Whether you’re gathering around the table on a cold evening or impressing guests with your cooking skills, this dish delivers big flavor with minimal fuss. It’s everything we love about short rib meals and hearty, rustic cooking recipes rolled into one perfect pasta bowl.

If you loved this recipe, share it with your fellow food lovers and don’t forget to subscribe to the blog for more long cooking recipes, savory beef dishes, and pasta favorites that warm the heart.

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