Beef Pasta in Tomato Sauce Recipe

If you crave slow-cooked, deeply savory Italian flavors on a cozy night, this Short Rib Ragu recipe is pure magic. Tender beef short ribs simmer gently with aromatics, red wine, and tomatoes until they collapse into a luscious, rich sauce—perfect for tossing with your favorite pasta. It’s the kind of meal that tastes like a restaurant showstopper but is completely achievable in your home kitchen!

Ingredients You’ll Need

Every ingredient in Short Rib Ragu plays a starring role, building a sauce that’s hearty, deeply flavored, and beautifully balanced. Using fresh herbs, quality beef, and simple staples brings the whole pot to life in a way that feels both special and homey.

• Beef Short Ribs: Choose well-marbled, de-boned ribs (or bone-in, just remove bones after cooking) for rich flavor and a fall-apart texture.
• Light Olive Oil: A neutral oil that helps achieve a deep, even sear on the beef—vegetable or avocado oil also work beautifully.
• Kosher Salt & Fresh Cracked Pepper: Essential for seasoning in layers and pulling out every ounce of flavor from each component.
• White Onion, Celery & Carrot: This aromatic base (a classic soffritto) adds sweetness and depth to the sauce.
• Garlic: Four cloves, minced—because what’s an Italian ragu without garlic?
• Tomato Paste: A little goes a long way, intensifying the sauce’s color and umami flavor.
• Red Wine: Use a dry red you’d happily drink—this deepens the sauce and delivers irresistible richness.
• Beef or Chicken Broth: Adds body and balances out the acidity of the tomatoes and wine.
• Crushed Tomatoes: The backbone of your ragu—choose a 14oz can of good quality tomatoes for the brightest flavor.
• Herb Bundle (Rosemary, Thyme, Parsley Stems): Tie fresh herbs together for an aromatic boost you remove before serving.
• Bay Leaves: Infuses a subtle earthiness that rounds out the sauce.
• Sherry or Red Wine Vinegar: Just a splash wakes up the whole dish right before serving.
• Pasta (Tagliatelle or Pappardelle): Wide, ribbon-like pasta perfectly catches the ragu—use your favorite brand or even homemade.
• Chopped Parsley & Grated Parmigiano Reggiano: For a flourish of freshness and salty, nutty finish!

Variations

Short Rib Ragu is wonderfully adaptable, whether you’re hoping to lighten things up, experiment with flavors, or make the dish friendly for a special diet. Here are a few creative twists to try based on what you love or have handy in your kitchen.

• Wine-Free: Substitute additional broth (beef or chicken) in place of red wine for an alcohol-free version that remains hearty and flavorful.
• Herb Swap: Use sage or oregano in your herb bundle for a slightly different aromatic touch—dried herbs work if you’re out of fresh, just use half the amount.
• Vegetable Boost: Sneak in extras like diced mushrooms or fennel for even more dimension and earthy sweetness.
• Gluten-Free Option: Serve your ragu over gluten-free pasta, polenta, or creamy mashed potatoes for a naturally gluten-free treat.

How to Make Short Rib Ragu

Step 1: Sear the Short Ribs

Pat the short rib pieces dry and season all over with kosher salt. In a large Dutch oven or heavy braiser, heat a couple of tablespoons of oil until hot. Add the short rib cubes (in batches—don’t crowd the pan!) and sear on all sides until they’re deeply browned. This step is essential for developing the ragu’s savory depth, so take your time. Set the seared beef aside and pour off excess fat so you’re left with just a slick in the pan.

Step 2: Build the Aromatics

To the same pot, add the onion, celery, carrot, and garlic. Sauté on medium-high heat for 3–4 minutes, scraping up the browned bits (hello, flavor!) from the bottom. Stir in the tomato paste and an initial pinch of salt and pepper, and cook just until the paste darkens a shade and smells incredible.

Step 3: Deglaze With Wine

Pour in the red wine and use your spatula to gently loosen every last bit of caramelized goodness from the pot. Let the wine simmer for a few minutes, reducing slightly and infusing the vegetables with its rich aroma.

Step 4: Simmer Low and Slow

Return the short ribs (and their juices) to the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Bring the mixture to a gentle simmer, then cover—leaving the lid slightly ajar. Let it simmer for 2 to 2½ hours, checking occasionally and adding a splash of broth if things start looking dry. This slow cooking is when your Short Rib Ragu truly becomes irresistible!

Step 5: Shred, Finish & Serve

Once the ribs are fork-tender and falling apart, fish out the herb bundle and bay leaves. Shred the beef right in the pot (and remove bones if needed), then stir in the vinegar to brighten all the flavors. Simmer a touch longer if you want a thicker sauce. Toss the ragu with freshly cooked pasta, top with parsley and Parmigiano Reggiano, and serve right away—preferably with crusty bread for sopping up every last bit.

How to Serve Short Rib Ragu

Garnishes

A generous shower of freshly grated Parmigiano Reggiano is a must for Short Rib Ragu, but don’t stop there—add a dusting of freshly cracked pepper, ribbons of basil, or a sprinkle of chopped parsley for a pop of color and freshness. A drizzle of good olive oil just before serving gives the ragu an extra silky, glossy finish.

Side Dishes

This ragu is wonderfully hearty, so keep side dishes simple. Warm, crusty bread is ideal for sopping up every drop of sauce. A bitter greens salad with lemon vinaigrette or roasted broccolini cuts the richness and rounds out the meal with a bit of brightness and crunch.

Creative Ways to Present

For a dramatic, dinner-party-worthy touch, serve Short Rib Ragu in wide, shallow bowls over ribbons of homemade pappardelle. Or try piling it atop creamy polenta for ultimate comfort food vibes. Make mini ragu toasts or use it as a decadent filling for baked pasta shells at your next gathering!

Make Ahead and Storage

Storing Leftovers

Let leftover Short Rib Ragu cool fully, then transfer to airtight containers. It keeps beautifully in the refrigerator for up to 4 days—the flavors actually deepen and become more complex with time.

Freezing

Short Rib Ragu is a meal-prep dream! Portion the cooled sauce (without pasta) into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge for best results and enjoy a gourmet dinner with zero fuss.

Reheating

Gently reheat your ragu on the stovetop over low heat, adding a splash of broth or water as needed to loosen the sauce. If you’re reheating from frozen, let it thaw first and then warm slowly for the best texture and flavor.

FAQs

Final Thoughts

If you’re looking for an utterly satisfying, comforting, and deeply flavored pasta dish, please give this Short Rib Ragu a spot on your table. It’s a labor of love in all the best ways—and I promise, every aromatic, sauce-slicked forkful will have your friends and family asking for seconds. Buon appetito!

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