Slow-Cooked Short Rib Ragu – Rich & Flavorful Braised Beef Sauce

There’s something undeniably magical about a slow-cooked dish that fills the kitchen with rich, savory aromas and delivers melt-in-your-mouth tenderness. This Slow-Cooked Short Rib Ragu is the epitome of comfort food, offering deep, complex flavors with minimal hands-on effort. Imagine succulent, fall-apart short ribs braised in a luxurious tomato-based sauce infused with garlic, onions, and fresh herbs. The long, slow simmer allows the beef to absorb every bit of the sauce’s richness, creating a dish that feels indulgent yet homey.

This recipe is perfect for special occasions, cozy weekends, or make-ahead meal prep. While it does take time, most of it is passive cooking, allowing you to relax while the magic happens in the pot. The result? A sauce so rich and flavorful that it clings beautifully to pasta, mashed potatoes, or buttery polenta.

I still remember the first time I made short rib ragu—it was a chilly weekend, and I was craving something hearty. The slow cooking process felt therapeutic, and when I finally took that first bite, I knew this dish would become a staple in my home. Over time, I’ve perfected the balance of flavors, making it rich but not overwhelming, indulgent yet incredibly simple to prepare. This is the kind of dish that brings people together, whether it’s a family dinner or a meal shared with friends over good conversation.

If you’ve never made a Slow-Cooked Short Rib Ragu before, don’t worry. This recipe walks you through each step with clear, detailed instructions to ensure success. Whether you’re an experienced home cook or just getting started, you’ll be able to create a dish that tastes like it came from a high-end Italian restaurant—right in your own kitchen.

Why You’ll Love This Slow-Cooked Short Rib Ragu Recipe

There are so many reasons to love this slow-cooked short rib ragu. It’s a dish that’s easy to make, yet it delivers restaurant-quality flavors with very little effort. The beauty of this recipe lies in the simplicity of the ingredients and the magic of slow cooking.

Rich, Deeply Layered Flavors

The slow cooking process allows the flavors to develop beautifully. The short ribs release their juices into the sauce, creating a savory, umami-packed ragu that coats your pasta or mashed potatoes perfectly.

Perfect for Meal Prep

This dish tastes even better the next day as the flavors continue to meld. Make a big batch, and you’ll have delicious meals ready to go throughout the week.

Customizable Serving Options

This ragu pairs well with so many different bases. Serve it over pasta, creamy polenta, mashed potatoes, or even crusty bread for a rustic, hearty meal.

Freezer-Friendly for Easy Future Meals

Short rib ragu freezes exceptionally well. Make a large batch and store portions for later, so you always have something delicious ready to go.

A Great Weekend Cooking Project

There’s something truly rewarding about slow cooking. While the dish simmers away, you can enjoy a relaxed afternoon, knowing that something incredible is in the works.

This recipe is guaranteed to become a favorite in your home, just as it has in mine.

Health Benefits

While this dish is indulgent, it also contains several nutritious ingredients that contribute to a balanced diet.

Protein-Packed and Satisfying

Short ribs are an excellent source of protein, which helps build and repair muscles, keeps you full longer, and provides essential amino acids for overall health.

Rich in Collagen for Joint and Skin Health

Since short ribs contain connective tissue, slow cooking releases collagen, which is beneficial for joint health, skin elasticity, and digestion.

Nutrient-Dense Ingredients

The base of the sauce includes carrots, celery, garlic, and onions, all of which provide fiber, vitamins, and antioxidants. These vegetables not only add depth of flavor but also contribute essential nutrients.

Healthy Fats for Satiety

The fat from the short ribs provides healthy fats that enhance flavor and keep you satisfied. You can skim off excess fat after cooking for a lighter version.

Tomatoes for Heart and Skin Health

Tomatoes are packed with lycopene, an antioxidant that supports heart health, reduces inflammation, and promotes healthy skin. Slow cooking enhances the bioavailability of lycopene, making it easier for the body to absorb.

Enjoying this dish in moderation as part of a balanced diet allows you to savor its richness while still benefiting from its nutritional value.

Preparation Time, Servings, and Nutritional Information

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 3 to 3.5 hours
• Total Time: About 3.5 to 4 hours

Servings

• This recipe serves 6 to 8 people, making it perfect for a family dinner or meal prep for the week.

Nutritional Information (Per Serving)

• Calories: 450-500
• Protein: 30g
• Carbohydrates: 15g
• Fat: 30g
• Fiber: 3g
• Iron: 4mg

Keep in mind that nutritional values may vary based on the specific ingredients you use.

Ingredients List

To make this rich and flavorful short rib ragu, you’ll need the following ingredients:

The Short Ribs

• 3 lbs beef short ribs, bone-in or boneless
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

The Sauce Base

• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour

Braising Liquid

• 1 cup beef broth
• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf

Serving & Garnish

• Fresh parsley, chopped
• Parmesan cheese, grated (optional, for serving)

This combination of simple yet flavorful ingredients creates a sauce that is bold, rich, and incredibly satisfying.

Step-By-Step Cooking Instructions

1. Season and Sear the Short Ribs

Start by patting the short ribs dry with a paper towel. This helps create a better sear. Season them generously with salt and black pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the short ribs and sear them on all sides until they develop a deep brown crust. This should take about 4-5 minutes per side. Don’t rush this step—it’s crucial for building flavor.

Once the short ribs are browned, remove them from the pot and set them aside on a plate.

2. Sauté the Aromatics

In the same pot, reduce the heat to medium and add the onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Next, add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.

3. Add Tomato Paste and Flour

Stir in the tomato paste and let it cook for about 2 minutes to caramelize slightly. Then, sprinkle in the flour and stir well. The flour helps to thicken the sauce, creating a velvety consistency.

4. Deglaze with Beef Broth

Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pot. This step enhances the sauce’s richness.

5. Add Tomatoes and Herbs

Once the beef broth has been added and the browned bits are scraped up, it’s time to introduce more depth to the sauce. Pour in the crushed San Marzano tomatoes, ensuring they are evenly distributed throughout the pot. Stir well to incorporate the tomato paste and broth mixture.

Add the dried oregano, dried thyme, and bay leaf, giving the sauce its signature herbal notes. These seasonings work beautifully with the richness of the short ribs, enhancing their natural flavors without overpowering them.

At this point, taste the sauce and adjust the seasoning if needed. You may want to add another pinch of salt or black pepper based on your preference.

6. Braise the Short Ribs

Now comes the most important part: slow cooking the short ribs until they become fall-apart tender. Return the browned short ribs to the pot, nestling them into the sauce so they are mostly submerged.

Cover the pot with a tight-fitting lid and transfer it to a preheated 325°F (163°C) oven. Let the short ribs braise for about 2.5 to 3 hours, checking occasionally to ensure the sauce isn’t reducing too much. If it looks dry, add a splash of broth or water to keep the sauce at a rich, velvety consistency.

As the ribs cook, they will release their juices into the sauce, creating an even deeper, more complex flavor. You’ll know they’re ready when they are fork-tender and easily pull apart with minimal effort.

7. Shred the Short Ribs

Once the short ribs are fully cooked, carefully remove them from the pot and place them on a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute.

Using two forks, shred the meat into bite-sized pieces, discarding any excess fat or gristle. If you used bone-in short ribs, remove the bones—they should slip out effortlessly at this stage.

Return the shredded beef to the sauce, stirring everything together so the meat is evenly coated.

8. Reduce and Thicken the Sauce

Place the pot back on the stovetop over medium-low heat. Let the ragu simmer uncovered for another 30 minutes, allowing the sauce to thicken slightly. Stir occasionally to prevent sticking.

If you prefer a smoother sauce, you can use an immersion blender to blend some of the sauce before adding the shredded beef back in. This step is optional but gives the ragu a silkier consistency.

Taste and adjust the seasoning one final time, adding more salt, black pepper, or a pinch of red pepper flakes if you like a bit of heat.

At this point, your slow-cooked short rib ragu is ready to be served!

How to Serve

There are so many delicious ways to enjoy this rich and flavorful Slow-Cooked Short Rib Ragu. Here are some of the best serving options:

1. Classic Pasta Pairing

One of the most traditional ways to serve short rib ragu is over a bowl of al dente pasta. Choose hearty pasta shapes like:

• Pappardelle – Wide, ribbon-like noodles that hold up beautifully to thick sauces.
• Tagliatelle – Similar to pappardelle but slightly thinner.
• Rigatoni or Penne – Tube-shaped pasta that captures the sauce inside.

2. Over Creamy Mashed Potatoes

For a cozy, comfort-food twist, spoon the ragu over buttery mashed potatoes. The sauce seeps into the potatoes, creating an incredibly indulgent dish.

3. Served with Polenta

If you’re looking for a gluten-free option, creamy polenta makes a fantastic base. The smooth, corn-based porridge contrasts beautifully with the rich meat sauce.

Pairing Suggestions

Best Side Dishes

This hearty dish pairs beautifully with a variety of side dishes. Consider these options:

• Garlic Bread – A crispy, buttery side to mop up extra sauce.
• Simple Green Salad – A fresh salad with arugula, lemon vinaigrette, and shaved Parmesan helps balance the richness of the ragu.
• Roasted Vegetables – Serve with roasted Brussels sprouts, asparagus, or caramelized carrots for added depth.

Non-Alcoholic Beverage Pairings

Since this is a halal-friendly recipe, here are some non-alcoholic drinks that pair well:

• Pomegranate Juice – Its tartness complements the richness of the ragu.
• Sparkling Water with Lemon – Refreshing and light, a great palate cleanser.
• Herbal Tea – A warm cup of mint or chamomile tea is soothing after a hearty meal.

Storage, Freezing & Reheating Instructions

Storing Leftovers

If you have leftovers, store them properly to preserve their flavor and texture.

• Refrigerator: Store the ragu in an airtight container in the fridge for up to 4 days.
• Separate Pasta and Sauce: If serving with pasta, store them separately to prevent the pasta from soaking up too much sauce.

Freezing Instructions

Short rib ragu is excellent for freezing and makes meal prep a breeze.

• Let the ragu cool completely before transferring it to a freezer-safe container or resealable bag.
• Label with the date and store in the freezer for up to 3 months.

Reheating Instructions

• Stovetop: Warm the ragu in a saucepan over low heat, adding a splash of broth or water if needed.
• Microwave: Heat in short bursts, stirring occasionally to distribute heat evenly.
• Oven: Place in a baking dish, cover with foil, and heat at 325°F (163°C) until warmed through.

Common Mistakes to Avoid

To ensure the best results, avoid these common mistakes:

1. Not Browning the Short Ribs Properly

Skipping the searing step reduces the depth of flavor. A well-browned crust enhances the richness of the dish.

2. Using the Wrong Tomatoes

Low-quality canned tomatoes can make the sauce overly acidic. Stick to San Marzano tomatoes for the best results.

3. Rushing the Braising Process

Short ribs need at least 2.5 to 3 hours to become tender. Don’t rush—low and slow cooking is key.

Pro Tips for the Best Short Rib Ragu

1. For a richer sauce, add a Parmesan rind while the sauce simmers. It deepens the flavor beautifully.
2. If the sauce is too thick, add a splash of broth or reserved pasta water to loosen it up.
3. Let the ragu sit for a few hours before serving—the flavors intensify as they meld together.
4. Shred the meat with two forks for the perfect texture—don’t chop it too finely.
5. For extra depth, add a dash of balsamic vinegar at the end of cooking.

Conclusion & Call to Action

This Slow-Cooked Short Rib Ragu is a dish that delivers big rewards for a little patience. With its fall-apart tender beef, velvety tomato sauce, and deep, savory flavors, it’s the ultimate comfort food.

Now it’s your turn to try this delicious recipe! If you make it, let me know how it turns out. Share your experience in the comments or tag me on social media—I’d love to see your creations! Enjoy your homemade ragu and happy cooking!

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