If you’re craving a deeply comforting meal that tastes like it simmered lovingly for hours but is surprisingly straightforward to make, you’re in for a treat with this Easy Beef Short Rib Ragu Recipe. Rich, tender beef short ribs meld with vibrant tomatoes, fragrant herbs, and just the right touch of spice to create a luscious sauce that clings beautifully to your favorite pasta. This dish turns humble ingredients into something truly special, perfect for cozy dinners or impressing friends with minimal fuss and maximum flavor.

Ingredients You’ll Need

The image shows ingredients for a meal arranged on a white marbled surface. In the top right, eight raw meat pieces with red and white marbling sit on a baking sheet lined with parchment paper. Below the meat, there is a large open can of chunky red tomato sauce next to a smaller open can of similar sauce. To the right of the cans is a small clear glass bowl holding a dark brown paste and a few dollops of red paste. On the left side, three white bowls contain ingredients: the largest bowl has finely chopped orange carrots, the medium bowl has chopped white onions, and the smallest bowl holds minced garlic. Below the bowls, a round white dish has a mix of dried spices, including red flakes and green herbs. To the bottom left, a glass measuring cup holds a foamy pale tan liquid. Above all items, some uncooked uncooked yellow pasta strands lay flat. The overall setup is clean and well-organized. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is a breeze, and each one plays an essential role in building layers of flavor and texture. From the hearty beef to the aromatic garlic and the bright tomato base, every component contributes to the irresistibly rich ragu.

Kosher salt and black pepper: Fundamental seasonings that enhance all the flavors in the dish.
1 tablespoon avocado oil or vegetable oil: Helps to brown the meat and sauté vegetables perfectly without overpowering the flavors.
1 large onion, finely diced: Adds natural sweetness and depth to the ragu’s base.
1 large carrot, finely diced: Gives subtle sweetness and texture that balances the acidity of the tomatoes.
6 tablespoons (¼ cup + 2 tablespoons) tomato paste: Concentrated tomato flavor that thickens and enriches the sauce.
8 cloves garlic, finely chopped (~3 tablespoons): Brings an aromatic punch that’s indispensable in any great ragu.
4 anchovy fillets packed in oil, minced: Adds a deep umami backbone without a fishy taste.
1 tablespoon dried oregano: Infuses the sauce with classic Italian herbaceous notes.
½ teaspoon red pepper flakes: Provides a gentle heat to balance richness.
2 cups beef broth: Builds a savory liquid base to keep the ragu juicy and tender as it cooks.
1 (28-ounce) can whole peeled tomatoes (crushed by hand or with shears): The heart of the sauce, offering bright acidity and fresh tomato flavor.
1 (14-ounce) can crushed tomatoes: Adds body and consistency to the sauce.
4 pounds bone-in beef short ribs, or 3 pounds boneless beef short ribs: The star ingredient, slow-cooked until melt-in-your-mouth tender.
Dry pasta, such as pappardelle or linguine: Ideal for twirling up generous spoonfuls of this rich ragu.

How to Make Easy Beef Short Rib Ragu Recipe

Step 1: Season and Sear the Short Ribs

Start by patting your beef short ribs dry, then generously season all sides with kosher salt and black pepper. Heat the avocado oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add the short ribs in batches to avoid crowding, and sear each side until beautifully browned. This caramelization forms the foundation of your ragu’s deep flavor, so don’t rush through this step. Set the ribs aside once browned.

Step 2: Build the Flavor Base

In the same pot, add the diced onion and carrot. Sauté gently until soft and fragrant, about 5-7 minutes. Stir in the tomato paste, garlic, and minced anchovies, cooking for another 2-3 minutes to develop a savory, fragrant base. The anchovies melt into the sauce, boosting its umami complexity without any fishiness, while garlic and tomato paste give the sauce its robust character.

Step 3: Add Herbs and Liquids

Sprinkle in the dried oregano and red pepper flakes, stirring to combine. Pour in the beef broth along with both the whole peeled tomatoes (crushed by hand or kitchen shears) and canned crushed tomatoes. Give everything a good stir, scraping up any browned bits stuck to the bottom of the pot. These bits are flavor gold and help thicken your sauce.

Step 4: Simmer the Short Ribs

Nestle the seared short ribs back into the pot, submerging them as much as possible in the tomato mixture. Bring everything to a gentle simmer, then cover partially and reduce the heat to low. Let the ragu cook slowly for about 3 to 4 hours, or until the beef is tender enough to fall away from the bone. The slow simmer allows all the flavors to meld beautifully and the meat to become incredibly tender.

Step 5: Shred and Finish the Sauce

Once the short ribs are fork-tender, carefully remove them from the pot. Shred the meat, discarding bones and excess fat, then return the meat to the sauce. Stir well and let the ragu cook uncovered for an additional 20-30 minutes to thicken further and intensify. Adjust seasoning with salt and pepper to taste.

How to Serve Easy Beef Short Rib Ragu Recipe

A close-up image of a plate filled with thick, flat pasta noodles mixed with rich, dark reddish-brown meat sauce. The sauce clings to the pasta, giving it a glossy look, and there are visible chunks of shredded meat intertwined among the noodles. The noodles are piled in a loose, circular mound on a white plate with delicate golden leaf patterns around the inner edge. A fork rests on the right side of the plate, partly inserted into the pasta. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish off this hearty dish, a sprinkle of freshly grated Parmesan or Pecorino Romano cheese adds a salty, nutty contrast that works wonderfully with the rich ragu. Chopped fresh parsley or basil can also brighten the presentation and flavor, lending a fresh, herbal lift to each bite.

Side Dishes

Serve this ragu over wide ribbons of pappardelle or linguine for a truly classic experience. To balance the richness, a crisp green salad dressed with lemon vinaigrette or garlicky sautéed greens like spinach or broccoli rabe make perfect companions. Crusty bread is also a wonderful choice to soak up any leftover sauce on your plate.

Creative Ways to Present

For a fun twist, try layering the shredded beef short rib ragu inside baked polenta squares or spooning it over creamy mashed potatoes. It also makes an incredible filling for savory crepes or even topped on grilled polenta rounds as an appetizer. The options are endless and all delicious!

Make Ahead and Storage

Storing Leftovers

This Easy Beef Short Rib Ragu Recipe actually tastes even better the next day after the flavors have had more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

You can freeze the ragu for longer storage, making it ideal for batch cooking. Portion into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the ragu gently on the stovetop over low heat, stirring occasionally. If it seems too thick, add a splash of beef broth or water to loosen it up. Avoid microwave reheating if you want to keep the texture smooth and the flavors balanced.

FAQs

Can I use boneless short ribs for this recipe?

Absolutely! Boneless short ribs work just as well and save a bit of time when shredding the meat. Just adjust the quantity to about 3 pounds since boneless is leaner.

What pasta pairs best with beef short rib ragu?

Wide, flat pastas like pappardelle or linguine are ideal as they hold onto the chunky sauce beautifully and let every bite be filled with that gooey ragu goodness.

Can I make this ragu in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours. It’s a great hands-off option!

Is it possible to make this dish dairy-free?

Definitely. Simply skip the cheese garnish or use a dairy-free alternative. The ragu itself contains no dairy, so it’s naturally suitable for a dairy-free diet.

How do anchovies improve the flavor without tasting fishy?

Anchovies dissolve into the sauce during cooking, boosting umami and savoriness subtly. They add depth that’s noticeable but not fishy, similar to how soy sauce functions in other cuisines.

Final Thoughts

There’s something truly magical about how a handful of simple ingredients come together in this Easy Beef Short Rib Ragu Recipe to create a dish that feels like a warm hug on a plate. Whether you’re feeding a crowd or indulging in a cozy night in, this ragu is guaranteed to impress with its rich flavors and tender meat. Trust me, once you try it, it’ll quickly become one of your favorite go-to meals.