Welcome to the coziest corner of your kitchen, where slow-cooked comfort reigns supreme! This Braised Short Ribs Ragu is everything you crave on a chilly evening: fork-tender beef, rich tomato and wine sauce, and a symphony of vegetables and herbs woven together in one irresistible pot. There’s no better way to fill your home with delicious aromas or to gather loved ones around the table for a meal that feels like a warm hug. Whether you’re a first-timer or a seasoned cook, this ragu will quickly become one of your most cherished go-to recipes.

Braised Short Ribs Ragu Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the real magic here. Just a handful of quality ingredients transforms into an unbelievably flavourful dish you’ll dream about for days. Each component brings something special: depth, body, or pure comfort. Here’s what you’ll need for the perfect Braised Short Ribs Ragu.

Short Ribs (3.5 lbs): The star of the show, short ribs give the ragu its signature, melt-in-your-mouth texture after slow braising.
Soy Sauce (1/4 cup, optional): Marinating in soy sauce is a little secret for an umami kick and extra depth—try it if you have time!
Olive Oil (1 tbsp): A must for searing the beef, which locks in flavor and creates golden, caramelized edges.
Carrots (2-3 medium): These add just a touch of sweetness and beautiful color to the sauce.
Onion (1 medium): Provides the savory backbone and irresistible richness to the base.
Garlic Cloves (3): Essential for their unmistakable aroma—don’t skimp!
Celery Stalks (2): Rounds out the flavor and heightens that classic ragu taste.
Dry Red Wine (2 cups): Not only does it tenderize the beef, but it deepens every note of the sauce. Pick one you’d enjoy drinking.
Beef Broth (2 cups): Adds body and richness while helping everything meld together as it cooks.
Tomato Paste (3 tbsp): Concentrated tomato for a bolder and thicker sauce.
Crushed Tomatoes (300 g): Forms the saucy backbone—choose good-quality for the freshest flavor.
Worcestershire Sauce (2 tbsp): A glug of this gives the ragu depth and a subtle tang.
Vegetable Boullion (1 tbsp): Punches up the savoriness and infuses extra taste into every bite.
Thyme (2 sprigs): Lends an earthy, herby brightness as it simmers.
Bay Leaves (3 large): A classic aromatic—just don’t forget to fish them out before serving!
Rosemary Stalks (2): For that unmistakable piney, robust note that’s so lovely with beef.
Fresh Italian Flat-Leaf Parsley (to garnish): Bright flavor and a burst of color right before serving.
Salt and Pepper (to taste): Use generously for both seasoning and marinating the meat!
Parmesan Cheese (to garnish): For finishing with a shower of salty, nutty goodness.

How to Make Braised Short Ribs Ragu

Step 1: Prep and Marinate the Short Ribs

Start by giving your short ribs a generous shower of salt and pepper. Let them sit out and soak in those flavors for about half an hour. If you have a little extra time (or want to take things up a notch), marinate them with soy sauce for a couple of hours or even overnight in the fridge. That extra time adds unbelievable umami and tenderness—think of it as a mini spa session for your beef!

Step 2: Sear for Maximum Flavor

Heat that olive oil in a big, oven-safe pot or Dutch oven. When it’s shimmering, add your short ribs and sear them all over until a gorgeous, deep brown crust forms. This stage is crucial—the better the sear, the richer the final ragu. Take them out and set aside once they’re beautifully bronzed.

Step 3: Build the Flavor Base

In the same pot (don’t wash it—those browned bits are gold!), toss in the onion and garlic. Let them sizzle for a minute or two until aromatic, then add in carrots and celery. Cook everything together until the veggies soften, about five to six minutes. The kitchen should smell incredible by now!

Step 4: Layer in the Saucy Goodness

Next, stir in the tomato paste and let it cook for a couple of minutes, stirring often—it’ll deepen in color and flavor. Pour in the wine and deglaze, scraping up every bit from the bottom. This step captures all the flavor magic from the searing and sautéing. Add the crushed tomatoes, beef broth, Worcestershire, bay leaves, rosemary, thyme, and bouillon, and bring it all to a gentle simmer.

Step 5: Braise Low and Slow

It’s time for the short ribs to rejoin the party! Nestle them back into the pot so they’re snuggled into the sauce. Cover and transfer everything to your preheated oven. Let the Braised Short Ribs Ragu gently cook for about 2.5 hours, until the meat is impossibly tender and practically falls off the bone. This is true set-it-and-forget-it comfort cooking.

Step 6: Final Finishing Touches

Carefully take the pot from the oven. Transfer the short ribs to a plate and skim off any excess fat from the sauce. If your sauce is a little thinner than you like, simmer it uncovered on the stovetop until it thickens up—this takes about half an hour. While that happens, shred the beef off the bones, then stir it back into the luscious sauce. Let it heat through, taste for seasoning, and adjust salt and pepper.

Step 7: Serve and Enjoy!

Your Braised Short Ribs Ragu is officially ready! Spoon generous portions over pillowy pasta, creamy mashed potatoes, or anything you fancy. Top with fresh parsley and plenty of parmesan to finish. Prepare to be crowned the comfort food hero of your household.

How to Serve Braised Short Ribs Ragu

Garnishes

Finish each serving with a sprinkling of chopped fresh parsley for brightness and a shower of parmesan for that irresistible salty kick. If you’re feeling extravagant, a tiny drizzle of really good olive oil right before serving adds a lovely gloss and richness.

Side Dishes

Braised Short Ribs Ragu shines alongside a bowl of buttery mashed potatoes, creamy polenta, or a simple tangle of fresh pasta like pappardelle. For balance, try pairing it with a crisp green salad tossed in a lemony vinaigrette or some crusty bread to mop up every last bit of sauce.

Creative Ways to Present

Go beyond the classic bowl! Pile your ragu onto toasted ciabatta for an open-faced sandwich or use it as a rich filling for baked potatoes. Ladle it over cheesy grits or even as a hearty topping for baked polenta squares at your next gathering—the possibilities are endless and always delicious.

Make Ahead and Storage

Storing Leftovers

Let leftover ragu cool, then transfer to an airtight container and store in the refrigerator for up to four days. The flavors will actually deepen as it sits, so don’t hesitate to make this Braised Short Ribs Ragu a day ahead—future you will be very grateful come dinnertime.

Freezing

Braised Short Ribs Ragu freezes beautifully! Portion cooled ragu into freezer-safe containers or heavy-duty zip-top bags. It’ll keep for up to three months; just remember to label with the date. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

Rewarm ragu gently in a covered pan on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if needed to loosen it up. Alternatively, microwave in short bursts, stirring in between, until piping hot. Add fresh herbs or a little parmesan just before serving to liven it up.

FAQs

Can I make Braised Short Ribs Ragu in a slow cooker?

Absolutely! After searing the short ribs and sautéing the veggies, transfer everything to your slow cooker, add the liquids and herbs, and cook on low for 8 hours or until the ribs are perfectly tender.

What’s the best red wine for Braised Short Ribs Ragu?

Choose a dry red wine you enjoy drinking, like Cabernet Sauvignon, Merlot, or even a full-bodied Pinot Noir. The wine’s flavor will become richer and mellower during cooking, so good quality counts!

Can I use boneless short ribs?

You can, but bone-in short ribs add deeper flavor and richness to the sauce. If using boneless, keep an eye on cooking time—they may become tender a bit sooner.

What to do if my ragu sauce is too thin?

Simply simmer the sauce uncovered on the stove until it thickens to your liking. Stir often and taste as you go—thicker sauce clings beautifully to pasta and potatoes!

Can I make Braised Short Ribs Ragu ahead for a dinner party?

Yes, and it’s an excellent idea! This dish gets even tastier after resting a day in the fridge because the flavors have more time to mingle. Just reheat gently before serving and enjoy how stress-free hosting can be.

Final Thoughts

If you’re longing for a dish that’s equal parts rustic and luxurious, this Braised Short Ribs Ragu is sure to become a new favorite. Give it a try the next time you want to wow your friends or simply treat yourself to a soul-satisfying meal—it’s the kind of recipe that makes everyday cooking feel truly special!