If you’re looking for a rich, hearty dish to impress your guests, this Beef Short Rib Ragu recipe is the perfect choice. Featuring tender, fall-off-the-bone beef, slow-cooked in a flavourful tomato-based sauce. Whether served over pasta or polenta, this recipe will quickly become a family favourite.
This Beef Short Rib Ragu is the perfect dish for cooler weather, offering a hearty and comforting meal that warms you from the inside out. While it requires a lengthy cook time, it’s a mostly hands-off recipe once the short ribs are in the oven, allowing you to relax while the flavours develop. The slow braising process transforms the tough, affordable short ribs into tender, melt-in-your-mouth pieces that literally fall off the bone. With its rich, savoury sauce, this ragu turns an inexpensive cut of meat into a luxurious, crowd-pleasing dish perfect for cosy nights in.
Why Beef Short Ribs Make the Perfect Ragu
Beef short ribs are a cut known for their rich flavour and marbled fat, making them ideal for slow cooking. When braised, the meat becomes incredibly tender, with the fat melting right into the sauce. This cut, often considered tough, really transforms into something else when cooked low and slow.
When choosing short ribs, look for ones with plenty of marbling and a good layer of fat, as this ensures a tender and tasty result. You can typically find them at your local butcher or well-stocked grocery stores. Opt for bone-in short ribs for maximum flavour, as the bones contribute to the richness of the dish. After slow cooking, the bones are easily removed.
Who doesn’t love slow cooking
Slow cooking is a game-changer for anyone with a busy schedule, offering the convenience of set-it-and-forget-it cooking. By allowing the beef short ribs to braise slowly in the oven, you can go about your day while the dish develops deep, complex flavours without needing to constantly monitor it. This method ensures that even tougher cuts of meat, like short ribs, yield delicious results. With minimal active prep required, slow cooking is the perfect way to create a delicious, comforting meal with little effort—ideal for busy families or anyone looking to enjoy a home-cooked meal without spending hours in the kitchen.
You can slow cook this recipe in a slow cooker, but I prefer my cast-iron pot in a low-temp oven. You may find that one kilogram of beef short ribs is a tight squeeze in a conventional slow cooker. If you’re really stuck for time, a large pressure cooker would also work (if you can fit them in!), however you will need to reduce the sauce after the meat cooks, as pressure cooking doesn’t allow for evaporation and so the sauce remains liquid.
Ingredients
- Olive oil
- Beef short ribs
- Brown onion
- Carrot
- Celery
- Garlic
- Thyme
- Bay leaves
- Oregano
- Tomato paste
- Port
- Crushed tomatoes
- Beef stock
- Parmesan rind
- Salt and pepper
- Pasta
- Parmigiano Reggiano
See recipe card below for quantities.
Tips & Variations
- Brown the Short Ribs Well: Be sure to sear the short ribs until they’re deeply browned on all sides. This step enhances the flavor and adds richness to the ragu.
- Substitute Port for Red Wine: If you prefer a sweeter, more complex flavour, substitute port for the red wine in this recipe. It adds a rich depth and subtle sweetness that complements the beef perfectly.
- Make Ahead for Extra Flavour: This beef short rib ragu tastes even better the next day as the flavours continue to meld together. Consider making it a day in advance, allowing it to rest overnight in the fridge, and reheat it when you’re ready to serve.
Equipment
- Cast iron pot
An extra bonus idea: recently I made this recipe into a lasagne and it was incredible. Freezes beautifully!
If you make this one, don’t forget to tag me on TikTok or Instagram. I love to see it!
📖 Recipe
Beef Short Rib Ragu
Ingredients
- 1 tablespoon olive oil
- 1 kg beef short ribs
- 1 brown onion finely diced
- 1 medium carrot finely diced
- 2 stalks celery finely diced
- 2 cloves garlic minced
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon dried oregano
- 3 tablespoon tomato paste
- 200 mL port
- 800 g crushed tomatoes
- 400 mL beef stock
- 1 parmesan rind
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 450 g pappardelle pasta
- Freshly grated parmigiano reggiano to serve
Instructions
- Preheat oven to 140ºC (fan-forced). Heat olive oil in a large, heavy set cast-iron pot over a medium to high heat.
- Place short ribs into the pot in a single layer and cook until one side is golden brown. Flip the ribs over and cook on the other side. Once browned, remove from the oil and set aside.
- Add onion, carrot and celery and sauté until soft and translucent. Add garlic, thyme, bay leaves and oregano. Sauté for a further two minutes.
- Add tomato paste and stir through vegetables. Cook until tomato paste deepens in colour – approximately two minutes.
- Pour in the port and scrape any stuck on bits at the bottom of your pot.
- Add the crushed tomatoes, beef stock, parmesan rind and salt and pepper. Stir well before adding back in the beef short ribs. Push them down until they are covered in the sauce.
- Place the lid on your pot and place it in the oven for 3-3 ½ hours until the meat is falling off the bones.
- Once cooked, remove pot from oven and discard the bones of the short ribs, as well as bay leaves. Using a ladle, scoop away excess fat sitting on top of the sauce.
- Take out beef and shred with a fork. Place back into the sauce and stir through.
- Cook pasta according to packet instructions. Drain and place into a bowl. Scoop in a ladleful of ragu on to the pasta and toss to coat well. Serve pasta on to a plate with another half ladle of ragu on top. Cover generously with grated parmigiano reggiano. Serve immediately.
Notes
Looking for more pasta recipes? Check out my tomato vodka pasta, or if you’re feeling fancy, my homemade pasta with chilli prawn sauce.
Lauren says
Could you do this in the slow cooker instead?
Andrea Love says
Absolutely! It will probably need 6 hours on high or 8 on low.