As I stirred the pot, a rich aroma enveloped my kitchen, instantly transporting me to a cozy Italian trattoria. There’s something utterly comforting about a warm bowl of Braised Short Rib Ragu Pasta, especially when it’s brimming with tender beef and a savory sauce that clings to each strand of pasta. This recipe isn’t just about cooking; it’s about creating moments around the dining table that bring loved ones together. Not only is it a crowd-pleaser for both family gatherings and dinner parties, but it also offers the joy of preparing a hearty meal that fills the soul. So, are you ready to discover how to turn everyday ingredients into an unforgettable feast? Let’s dive into this deliciousness!

Why is This Pasta Recipe Irresistible?

Comforting and hearty, this Braised Short Rib Ragu Pasta brings warmth to your dinner table, making it ideal for family gatherings or cozy nights in. Rich flavors unfold with every bite, as the melt-in-your-mouth beef pairs beautifully with the sauce-infused pasta. Simplicity reigns; with just a few wholesome ingredients, you’ll create a dish worthy of a restaurant. And don’t forget, leftovers make excellent next-day meals! If you’re craving more comforting Italian dishes, check out our Skillet Ricotta Pasta for an equally delightful experience.

Ingredients for Braised Short Rib Ragu Pasta

Get ready to savor this comforting dish!

For the Ragu
• Beef Short Ribs – The star of the dish; these provide rich flavor and tenderness once braised.
• Olive Oil – Necessary for browning the meat and sautéing veggies; vegetable oil can be a simple substitute.
• Onion (1 large, diced) – Adds a sweet, underlying depth to the flavor; yellow or sweet onions are ideal here.
• Carrots (2, diced) – Contribute natural sweetness to balance the ragu’s savory notes.
• Celery Stalks (2, diced) – A crucial element for the classic mirepoix base, lending freshness.
• Garlic (4 cloves, minced) – Adds aromatic richness that elevates the overall flavor profile.
• Red Wine (1 cup, preferably Chianti) – Introduces acidity and complexity; for a non-alcoholic option, use beef broth instead.
• Crushed Tomatoes (1 can, 28 ounces) – Form the sauce’s backbone, thickening it with tomato goodness.
• Beef Broth (2 cups) – Deepens the sauce’s meaty flavor; low-sodium options let you control saltiness.
• Tomato Paste (2 tablespoons) – Intensifies the vibrant tomato flavor inherent in the ragu.
• Dried Oregano (2 teaspoons) & Dried Thyme (1 teaspoon) – These classic Italian herbs bring a depth of flavor; fresh herbs always make a lovely substitution.
• Bay Leaf (1) – Provides a subtle aromatic flavor; be sure to remove it before serving.
• Salt and Pepper – Essential seasonings that should be adjusted to taste.

For the Pasta
• Pasta (1 pound, such as pappardelle or tagliatelle) – The perfect base for this dish; broad noodles hold on to the robust sauce beautifully.

For Garnish
• Fresh Parsley – Adds a touch of color and freshness on top before serving.
• Grated Parmesan Cheese – A sprinkle adds a rich, salty finish that complements the ragu perfectly.

This Braised Short Rib Ragu Pasta promises to delight your senses and transform your kitchen into a cozy Italian haven!

Step‑by‑Step Instructions for Braised Short Rib Ragu Pasta

Step 1: Brown the Short Ribs
Heat 2 tablespoons of olive oil over medium-high heat in a Dutch oven. Season the beef short ribs with salt and pepper, then add them to the pot, browning on all sides for about 3-4 minutes. This process builds rich flavor, so don’t rush! Once browned, remove the ribs and set them aside.

Step 2: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery, sautéing for 5-7 minutes until softened and fragrant. Stir occasionally to prevent sticking. Add the minced garlic and cook for another minute until aromatic, allowing those essential flavors to meld together beautifully for your Braised Short Rib Ragu Pasta.

Step 3: Deglaze with Wine
Pour in 1 cup of red wine, preferably Chianti, and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds depth to the sauce! Bring the mixture to a simmer and let it reduce for 5-7 minutes until slightly thickened, filling the kitchen with a delightful aroma.

Step 4: Build the Ragu Base
Stir in the crushed tomatoes, beef broth, and tomato paste, along with 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, and 1 bay leaf. Carefully return the browned short ribs to the pot, ensuring they are submerged in the rich sauce, which will infuse flavor as it cooks.

Step 5: Braise the Ribs
Cover the Dutch oven with a lid and reduce the heat to low. Allow the ragu to simmer gently for 2.5 to 3 hours, or until the short ribs are tender and can be easily pulled apart with a fork. Stir occasionally, ensuring nothing sticks to the bottom, and the sauce thickens nicely.

Step 6: Cook the Pasta
About 15 minutes before the ragu is ready, bring a large pot of salted water to a boil. Add 1 pound of your chosen pasta, like pappardelle or tagliatelle, and cook until al dente according to package instructions. Reserve 1 cup of the pasta water before draining to adjust the sauce’s consistency later.

Step 7: Combine Pasta and Ragu
Once the ragu is done, remove the short ribs and discard the bones. Shred the tender meat and return it to the sauce, stirring to combine. If the sauce is too thick, gradually add the reserved pasta water until it reaches your desired consistency. This is where your Braised Short Rib Ragu Pasta comes together beautifully!

Step 8: Serve and Garnish
Toss the cooked pasta into the ragu, mixing thoroughly to coat each strand in that rich, savory sauce. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley and a generous sprinkle of grated Parmesan cheese for the perfect finishing touch to your meal.

Expert Tips for Braised Short Rib Ragu Pasta

Choose Quality Meat: Opt for well-marbled beef short ribs for the best flavor and tenderness. Avoid lean cuts that won’t be as satisfying in this dish.
Don’t Rush Browning: Brown the short ribs thoroughly to develop a deep, rich flavor. Patience here pays off with added depth in your ragu.
Adjust Sauce Consistency: If your ragu is too thick after combining with pasta, use reserved pasta water gradually to achieve the ideal creaminess.
Taste as You Go: Regularly check the seasoning throughout the cooking process. Adjust salt and pepper accordingly for the perfect balance in your Braised Short Rib Ragu Pasta.
Let It Rest: For even better flavor, let the ragu sit for a few minutes before serving; this allows the sauce to settle and the flavors to marry.

What to Serve with Braised Short Rib Ragu Pasta

The perfect meal deserves an array of delightful sides and desserts that elevate every bite and create a memorable experience.

Garlic Bread: Soft, buttery garlic bread is a classic pairing, perfect for wiping up any leftover ragu on your plate. Its crunchy exterior and warm interior offer a wonderful contrast to the rich pasta.
Mixed Green Salad: A refreshing salad with crisp greens, tomatoes, and a light vinaigrette balances the hearty flavors of the ragu beautifully. The crunch and acidity serve as a bright counterpoint to the richness of the dish.
Roasted Vegetables: Seasoned roasted seasonal vegetables add a colorful and nutritious touch to your dinner. Their caramelized sweetness complements the savory depth of the ragu.
Parmesan Crusted Zucchini: Try thinly sliced zucchini baked with Parmesan cheese until golden-brown and crispy. This adds a delightful contrast of textures to the meal while keeping the flavors Italian-inspired.
Italian Red Wine: A glass of Chianti will enhance the meal, echoing the flavors in the ragu while creating a wonderfully cohesive dining experience. The wine’s acidity will cut through the richness, tantalizing your taste buds.
Tiramisu: End your meal on a sweet note with layers of coffee-soaked mascarpone and cocoa powder in this classic Italian dessert. The creamy texture and coffee flavor provide a perfect finish to a delightful Italian feast.

Braised Short Rib Ragu Pasta Variations & Substitutions

Feel free to explore these delightful twists on the classic dish to make it your own!

Gluten-Free: Substitute regular pasta with gluten-free options like brown rice or chickpea pasta for a delicious alternative.
Vegetarian Delight: Replace short ribs with hearty mushrooms, such as portobellos or shiitakes, for a rich, savory flavor without the meat. They soak up the sauce beautifully!
Extra Veggies: Boost nutrition by throwing in spinach or kale during the last few minutes of cooking; they add color and freshness to the dish.
Creamy Ragu: Stir in a splash of heavy cream or mascarpone cheese just before serving for a luxurious finish. It adds a delightful creaminess!
Spicy Kick: Add red pepper flakes or a diced jalapeño during cooking for an exciting heat that pairs surprisingly well with the rich ragu.
Herb Explosion: Incorporate fresh basil or parsley at the end for a bright, fragrant lift that complements the deep flavors. Try mixing them into the pasta right before serving.
Wine-Free: Swap red wine for a splash of balsamic vinegar to maintain the depth and flavor, perfect for those avoiding alcohol.
Parmesan Alternatives: Use nutritional yeast or a vegan cheese alternative to keep the dish dairy-free while adding that cheesy goodness!

For more comforting pasta options, don’t miss my Lemon Lavender Shortbread for a sweet treat after your hearty meal! Enjoy experimenting!

Make Ahead Options

These hearty Braised Short Rib Ragu Pasta are perfect for meal prep! You can prepare the ragu up to 3 days in advance, storing it in an airtight container in the refrigerator. To maintain quality, ensure it cools completely before sealing. Simply reheat the ragu on the stove over low heat, adding a splash of beef broth or reserved pasta water to loosen the sauce if necessary. You can also cook the pasta ahead and toss it with a bit of olive oil to prevent sticking. When ready to serve, combine the reheated ragu with the pasta, and enjoy a comforting meal with minimal effort!

How to Store and Freeze Braised Short Rib Ragu Pasta

Fridge: Store leftover Braised Short Rib Ragu Pasta in an airtight container for up to 3 days. Gently reheat on the stove, adding a splash of water or broth to prevent drying out.

Freezer: You can freeze the ragu separately from the pasta for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. When ready to enjoy, thaw overnight in the fridge and reheat gently.

Pasta Tips: If freezing, undercook the pasta slightly so it doesn’t turn mushy upon reheating. Store it in an airtight container in the fridge and use within 2 days for the best taste.

Reheating: For a delightful experience, reheat the ragu on low heat, stirring occasionally, and add a bit of the reserved pasta water to achieve that rich, velvety texture again.

Braised Short Rib Ragu Pasta Recipe FAQs

What type of beef short ribs should I use for the best flavor?
Absolutely! When choosing beef short ribs, look for cuts with good marbling, which will cook up tender and flavorful. Avoid lean cuts, as they won’t yield the same satisfying melt-in-your-mouth texture essential for a hearty ragu. You can ask your butcher for recommendations or choose between English or flanken-cut styles, depending on your preference.

How do I store leftover Braised Short Rib Ragu Pasta?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat the ragu on the stove over medium heat, adding a splash of broth or water to keep it from drying out. Stir occasionally for even heating—a simple process that brings back that delightful savoriness!

Can I freeze Braised Short Rib Ragu Pasta?
Yes, you can freeze the ragu separately from the pasta! Allow it to cool completely, then transfer it to freezer-safe containers. The ragu can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove. It’s best to undercook the pasta slightly before freezing, so it maintains its texture when warmed up again.

What should I do if my ragu turns out too thick?
No problem! If your ragu ends up too thick after combining it with the pasta, simply add some of the reserved pasta water—start by adding a few tablespoons at a time—until you reach your desired consistency. This will help restore that rich, velvety texture, making every bite comforting and delightful!

Are there any dietary considerations I should be aware of?
Definitely! If cooking for individuals with dietary restrictions, be cautious about possible allergens. The recipe includes gluten from pasta and is not suitable for those following a gluten-free diet. You can substitute the pasta with gluten-free varieties, and make sure to choose wine that’s safe for anyone with sensitivities to sulfites or alcohol. If cooking for non-meat eaters, consider offering a plant-based alternative, such as a hearty mushroom ragu.

How can I tell when the short ribs are done braising?
The most reliable way is to check the tenderness! After 2.5 to 3 hours of gentle simmering, the meat should be incredibly tender, easily pulling apart with a fork. You can also use a meat thermometer; the internal temperature should reach about 190°F (88°C) for optimal tenderness. Trust me—the slow braising is well worth the wait!