Beef Short Rib Ragu
Mar 18, 2026 05:16 AM
This beef short rib ragu recipe is a wonderful slow-braised, deeply savory dish that’s perfect for special occasions! The sauce is meaty, silky, and incredibly comforting.
If you are unfamiliar, ragù is a rich meat-based sauce that’s simmered low and slow and typically served with pasta. The most famous version is Bolognese. Here we’re using short ribs, which are fork-tender in the thick and velvety sauce that has a splash of cream!
The aroma that wafts through the house is undeniably appealing as this short rib ragu slowly cooks in your oven. It’s because the sauce is so flavorful thanks to red wine, fresh rosemary and thyme, and tomatoes! This lovely dish is ideal for date night or Valentine’s Day.
Ingredients:
- 1 (28 fluid ounce) can whole tomatoes (with juices)
- 3.5-4 pounds beef short ribs (bone-in)
- 1 teaspoon salt divided
- Pepper to taste
- 1 tablespoon olive oil
- 1 large carrot peeled & chopped finely
- 1 medium onion chopped
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef broth
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon dried oregano
- 3 sprigs fresh thyme
- 1/2 cup heavy/whipping cream optional
- For serving: cooked pasta (try pappardelle), freshly grated parmesan cheese, chopped parsley optional, to taste
Prep Time:
20 minutes
Cook Time:
200 minutes
Total Time:
220 minutes
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