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Easy Beef Short Rib Ragu Recipe

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4.3 from 76 reviews

This Easy Beef Short Rib Ragu is a rich, hearty Italian-inspired slow-cooked sauce made with tender beef short ribs simmered in a flavorful tomato base enhanced with aromatics, anchovies, and herbs. Perfect served over dry pasta like pappardelle or linguine, this ragu combines deep umami from beef and anchovies with the sweetness of tomato and subtle heat from red pepper flakes for an indulgent yet approachable meal.

Ingredients

Meat

  • 4 pounds bone-in beef short ribs, or 3 pounds boneless beef short ribs

Vegetables & Aromatics

  • 1 large onion, finely diced
  • 1 large carrot, finely diced
  • 8 cloves garlic, finely chopped (~3 tablespoons)

Tomato Base & Broth

  • 6 tablespoons (¼ cup + 2 tablespoons) tomato paste
  • 1 (28-ounce) can whole peeled tomatoes (crushed by hand or with shears)
  • 1 (14-ounce) can crushed tomatoes
  • 2 cups beef broth

Seasonings & Extras

  • Kosher salt and black pepper, to taste
  • 1 tablespoon avocado oil or vegetable oil
  • 4 anchovy fillets packed in oil, minced
  • 1 tablespoon dried oregano
  • ½ teaspoon red pepper flakes

To Serve

  • Dry pasta, such as pappardelle or linguine

Instructions

  1. Season and sear the short ribs: Pat the beef short ribs dry and generously season with kosher salt and black pepper. Heat 1 tablespoon of avocado or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
  2. Sauté the vegetables: In the same pot, reduce heat to medium, add diced onion and carrot. Cook, stirring occasionally, until softened and golden, about 7–10 minutes.
  3. Add garlic, anchovies, and seasonings: Stir in the chopped garlic, minced anchovy fillets, dried oregano, and red pepper flakes. Cook for about 1-2 minutes until fragrant and anchovies have melted into the base.
  4. Add tomato paste: Mix in the tomato paste and cook, stirring constantly, for 2-3 minutes to deepen the flavor and caramelize the paste slightly.
  5. Deglaze and combine ingredients: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the pot’s bottom. Add the crushed whole peeled tomatoes and the can of crushed tomatoes, stirring to combine well.
  6. Return short ribs to pot and simmer: Nestle the seared short ribs into the sauce, ensuring they are mostly submerged. Bring the mixture to a gentle simmer, then reduce heat to low, cover partially with a lid, and cook slowly for 3 to 3½ hours, until the meat is tender and falls off the bone.
  7. Prepare the pasta: During the last 20 minutes of the ragu cooking, bring a large pot of salted water to a boil and cook your choice of dry pasta (such as pappardelle or linguine) according to package instructions until al dente. Drain and set aside.
  8. Shred the meat and finish the ragu: Remove the short ribs from the sauce. Using forks, shred the meat, discarding bones if using bone-in ribs. Return shredded meat to the pot, stir and adjust seasoning with salt and pepper as needed. Cook ragu uncovered for a few more minutes to thicken if necessary.
  9. Serve: Toss the hot pasta with the short rib ragu or ladle the sauce over the pasta on plates. Garnish with freshly grated Parmesan and chopped fresh herbs if desired. Serve immediately.

Notes

  • Using bone-in short ribs adds extra flavor but boneless works well for easier shredding and serving.
  • Sear the ribs well to develop rich caramelization which enhances the flavor of the ragu.
  • Anchovies dissolve into the sauce and add umami without a fishy taste—do not skip!
  • Tomato paste is crucial for deep tomato flavor and slight sweetness.
  • Slow simmering breaks down the collagen in the ribs for tender, melt-in-your-mouth meat.
  • Ragu can be made a day ahead; flavors improve when refrigerated and reheated gently.
  • Serve with sturdy broad pasta like pappardelle to hold the thick sauce well.

Find it online: https://justsosavory.com/easy-beef-short-rib-ragu-recipe/