Short Rib Ragu

b l o g

Short Rib Ragu

Short rib ragu is a meaty, delicious, savory sauce, and a hands-off recipe. Flavored by tender short ribs, you can use it over pasta, or in a sandwich.

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I always appreciate hearty recipes like this.

Short ribs are one of my favorite foods to make because they look so impressive, but they honestly don’t take that much effort to make! And the time you put in is well worth it in the end.

I like to make a big pot of this for family and friends because it requires very little on my end, and it really does feed a crowd.

Plus, this is a total “set it and forget it” situation. Once you do the grunt work up front, you sit, and wait, and then it’s ready. Or, you can be a great multi-tasker and make your side dishes at the same time!

If you don’t want to eat this with pasta, I love zucchini ribbons as an alternative, or you can go crazy and make this into a short rib grilled cheese, which is, just amazing.

I posted that one over on Instagram a few days ago, when I was trying to decide what to do with the leftovers.

Ingredients in Short Rib Ragu

  • 1 tablespoon of olive oil
  • 2 teaspoons of salt
  • 2.25 pounds of bone in beef short ribs
  • 1.5 cups of yellow onion (or 1 yellow onion), diced 
  • 5 cloves of garlic, minced
  • 1 tablespoon of flour
  • 2 cups red wine
  • 2 cups beef broth
  • 14 ounces high quality tomato sauce (sub for 2 tablespoons tomato paste)
  • 1 bay leaf
  • 3 sprigs of thyme
  • 2 teaspoons mushroom powder or Trader Joe’s Umami Seasoning
  • Add 1 tbsp of olive oil to a dutch oven. 

How to prepare your ragu

Turn your stove to high heat.

Season your bone-in beef short ribs on all sides with salt.

Add your short ribs to your dutch oven, or pot. Be sure not to crowd the pan, you may need to work in batches. Sear your short ribs on all sides, and remove them from the pot to sit on a plate or cutting board. Set these aside.

Turn down your stove to medium heat, and add in your diced yellow onion, and stir continually for about 15 minutes until golden and fragrant. The onions should look translucent, and slightly golden.

Add your minced garlic, and cook until fragrant, about 2 to 3 minutes.

Sprinkle over 1 tbsp of flour. Stir continuously to keep the flour from burning.

When the flour turns a very light golden brown, deglaze your pan with red wine and stir to remove the fond from the bottom of the pot. 

Add your short ribs back to the pot, and cover with beef broth.

Add tomato sauce, thyme, bay leaf and umami seasoning.  

Turn your stove to medium low heat, and cover. 

Simmer your short ribs for 3-4 hours, or until fork tender. 

Serve with pasta of your choice. We used pappardelle, with Parmigiano Reggiano grated over top. 

Recipe for short rib ragu

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short rib ragu with pasta on a fork

Short Rib Ragu


  • Author: Mila Clarke Buckley
  • Prep Time: 20 minutes
  • Cook Time: 4 Hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x
  • Diet: Diabetic

Description

A pretty easy, hands off short rib ragu that makes for a nice, rich pairing with pasta.


Ingredients

Units Scale
  • 1 tablespoon of olive oil
  • 2 teaspoons of salt
  • 2.25 pounds of bone in beef short ribs
  • 1.5 cups of yellow onion (or 1 yellow onion), diced
  • 5 cloves of garlic, minced
  • 1 tablespoon of flour
  • 2 cups red wine
  • 2 cups beef broth
  • 14 ounces high quality tomato sauce (sub for 2 tablespoons tomato paste)
  • 1 bay leaf
  • 3 sprigs of thyme
  • 2 teaspoons mushroom powder or Trader Joe’s Umami Seasoning

Instructions

  1. Add 1 tbsp of olive oil to a dutch oven. 
  2. Turn your stove to high heat.
  3. Season your bone-in beef short ribs on all sides with salt.
  4. Add your short ribs to your dutch oven, or pot. Be sure not to crowd the pan, you may need to work in batches. Sear your short ribs on all sides, and remove them from the pot to sit on a plate or cutting board. Set these aside.
  5. Turn down your stove to medium heat, and add in your diced yellow onion, and stir continually for about 15 minutes until golden and fragrant. The onions should look translucent, and slightly golden.
  6. Add your minced garlic, and cook until fragrant, about 2 to 3 minutes.
  7. Sprinkle over 1 tbsp of flour. Stir continuously to keep the flour from burning.
  8. When the flour turns a very light golden brown, deglaze your pan with red wine and stir to remove the fond from the bottom of the pot. 
  9. Add your short ribs back to the pot, and cover with beef broth.
  10. Add tomato sauce, thyme, bay leaf and umami seasoning.  
  11. Turn your stove to medium low heat, and cover. 
  12. Simmer your short ribs for 3-4 hours, or until fork tender. 
  13. Remove the bones, thyme and bay leaf from the pot.
  14. Serve with pasta of your choice. We used pappardelle pasta, with Parmigiano Reggiano grated over top. 
Short rib ragu cooking ASMR #shorts

Notes

  • You need a deep pot to make this recipe, I recommend at least a 4qt dutch oven for the volume of this recipe.
  • The Trader Joe’s Umami Seasoning is an optional ingredient. I think it takes some of the acidity out of your pasta sauce, and makes create more of a savory flavor. Ground mushroom powder also works here. 
  • Nutrition information here is without the pasta. 
  • Category: Dinner
  • Method: Braising
  • Cuisine: French

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 437
  • Sugar: 3.2g
  • Sodium: 1027.6 mg
  • Fat: 24.8g
  • Carbohydrates: 10.1g
  • Fiber: 1.4g
  • Protein: 30g
  • Cholesterol: 94.9mg

Other meal ideas

13 Responses

  1. This was such a delicious Saturday night meal and honestly tasted restaurant-quality. We will be making it again!

  2. This recipe is the true epitome of delicious! We couldnt get enough, we literally gobbled this up immediately. It was so tender and flavorful! Can’t wait to make it again!

  3. This short rib recipe is perfect. The meat was so succulent and tender. Plus everything was seasoned to perfection!

  4. Yum! I made this for my husband’s birthday, and we fell in love! This is definitely going to be on our dinner menu for a very long time.

  5. When i die and get reincarnated, i want to come back as this dish!!! This was PERFECT! Such potent flavor! Such juicy tenderness! Such brilliance!! I loved it!

  6. I adore short ribs and THIS is my new favorite short rib ragu recipe! So simple to make but the flavors are absolutely incredible!

  7. I got some gorgeous short ribs at the farmer’s market and decided to try this recipe. I am so glad I did, it was absolutely delicious! Simple to make but tastes restaurant quality.

  8. When I say this recipe was hitting, it was HITTING! It was so delicious, recipe instructions were easy to follow and it came out just as pictured and described! Will definitely try again – thanks so much!!

  9. what an amazing comfort food recipe! Although I tried it out now, I know I will definitely be making this repeatedly throughout the fall and winter seasons

  10. This short rib ragu is AMAZING! The short rib is so tender and flavorful; it practically melts in your mouth! I will definitely be making this dish again!

  11. Short ribs are one of our favorite cuts. You can get so much flavor out of them. This ragu was no exception and made for a great dinner. Thanks!

  12. This Ragu has quickly become one of my most favorite recipes! It’s full of flavor. I love to eat it over mashed potatoes too!

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mil standing in kitchen setting table

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

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