Beef Short Rib Ragu

How do you say “I love you” in Italian? Technically it’s “ti amo” but I think it’s really Beef Short Rib Ragu, or Ragù di costolette di manzo. Decadent, rich, luxurious, with the unctuous bite of fall apart tender beef, this dish is perfect for date night and a way to let those in your life know how endearing they are to you.

• Fall-apart tender beef: The short ribs are cooked low and slow until they are incredibly tender and practically melt in your mouth.
• Rich and flavorful sauce: The combination of vegetables, herbs, and red wine creates a deep and complex sauce that is perfect for coating your pasta.
• Easy to make: Don’t let the long cook time fool you! This recipe is actually very easy to prepare. Simply sear the short ribs, throw in a few other ingredients, and let the oven do the work.
• Perfect for a special occasion: This impressive dish is perfect for a romantic Valentine’s Day dinner, a cozy fall gathering, or any time you want to enjoy a truly special meal.
• Endless customization: This recipe is a great base to build on. Feel free to add your favorite vegetables, herbs, or even a splash of cream to make it your own.

• Beef short ribs
• Olive oil
• Canned crushed tomatoes
• Onion
• Celery stalks
• Carrots
• Garlic cloves
• Kosher salt
• Black pepper
• Tomato paste
• Red wine
• Beef broth or bone broth
• Thyme
• Bay leaves

1. Preheat your oven to 350 degrees Fahrenheit.
2. Heat the olive oil in a large Dutch oven over medium-high heat. A Dutch oven is your best friend for this recipe. It’s a heavy-bottomed pot that can go from stovetop to oven, making this a one-pot wonder.
3. Sear the short ribs on all sides. Get a nice brown crust on those bad boys! This adds tons of flavor to the finished dish.  Tip: Don’t crowd the pan! You may need to sear the short ribs in batches to ensure they brown properly.

4. Sauté the veggies. Once the short ribs are browned, remove them from the pot and add the onion, celery, carrots, and garlic. Sauté them for a few minutes until they start to soften.

5. Deglaze the pan with wine. Add the red wine to the pot and scrape up all the browned bits from the bottom. Those browned bits are flavor gold, so don’t let them go to waste!
6. Bring it all together and slow cook. Add the browned short ribs back to the pot along with the beef broth, thyme, and bay leaves. Bring the mixture to a low boil, cover the pot, and then transfer it to your preheated oven. Let it slow cook for 5-6 hours, or until the short ribs are fall-apart tender.

7. Shred the beef and add the finishing touches. Once the short ribs are cooked through, remove them from the pot and shred them with two forks. Discard the bay leaves and add the shredded beef back to the pot with the tomato paste. Give everything a good stir to combine.

8. Serve and enjoy! Toss your favorite pasta with the delicious ragu and prepare to be amazed. Buon appetito!

Can I use a different type of cut of beef?

Yes! While short ribs are the traditional choice for ragu, you can also use other cuts of beef for this recipe. Chuck roast, brisket, or even boneless short ribs would all work well. Just keep in mind that the cooking time may vary depending on the cut of beef you choose.

What kind of pasta should I serve with ragu?

I serve this beef short rib ragu over gluten free pappardelle. The wide delicate eggy noodles play perfectly against the thick delectable sauce. Every twist and turn of your fork will capture the chunky sauce in a twirl of noodle.

Tagliatelle or rigatoni are all excellent choices for scooping up that delicious sauce. You could also use a shorter pasta like penne or fusilli.

Make sure to salt your water when cooking your pasta as it’s your chance to season the pasta from the start.

How can I store leftover ragu?

Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer-term storage. Simply thaw the ragu in the refrigerator overnight before reheating.

Beef Short Rib Ragu

This delectable Italian dish with a twist is the perfect homemade recipe for Valentines' Day.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 6 hours hours 10 minutes minutes

Total Time: 6 hours hours 30 minutes minutes

Servings: 4

Equipment

• Dutch Oven
• Spoon
• Tongs

Ingredients

• 3 lbs Beef Short Ribs
• 1 tbsp Olive oil
• 28 oz Canned crushed tomatoes
• 1 Large onion, diced
• 2 Celery stalks, diced
• 2 Carrots, diced
• 3 Garlic cloves, minced
• 1 1/2 tsp Kosher salt
• 1 tsp  Pepper
• 2 tbsp Tomato paste
• 1/2 cup Red wine
• 2 cup Beef broth or bone broth
• 1 tsp Thyme
• 2 Bay leaves

Instructions

• Preheat the oven to 350 degrees.
• Heat the olive oil in a dutch oven over medium high heat on the stovetop.
• Add the short ribs and sear all sides, allowing them to fully brown. You don’t want to crowd the pan as the short ribs will steam instead of brown so you may need to brown in batches. Set aside.
• Add the onion, celery, carrots, and garlic to the pot and season with salt and pepper. Allow to sauté for 3-4 minutes.
• Add the wine, making sure to scrape up the browned bits from the bottom of the pot.
• Add the short ribs back to the dutch oven along with the bone broth, thyme, and bay leaves. Bring to a low boil, cover, and place in the oven.
• Cook for 5-6 hours, or until the beef is fall apart tender and easily shreds with a fork.
• Remove the short ribs from the pot and shred, adding the meat back to the pot.
• Remove the bay leaves and add the tomato paste.
• Mix well. Serve over your favorite pasta. Buon appetito!

Notes

I used Fora Foods crushed tomatoes in this dish. Located here in Florida, they have a full line of incredible Italian imports, from canned tomatoes and olive oil to marinated vegetables and olives.

Imported Traditional Italian Food | Flora Fine Foods (florafoods.com)

The Osso Good Co. Sippable Bone Broth played an important role in adding dimension to this dish. Having that all day cooked flavor, it’s delicious to drink on its own, or add to any of your recipes. They have a line of bone broths as well as sippable soups.

Organic and Grass-Fed Bone Broth and Paleo Soups – The Osso Good Co.

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