Short Rib Bolognese Ragu Recipe: Slow-Braised Beef Ragu for Pasta

Short rib Bolognese delivers a luxurious, unfussy comfort dish. Long, gentle simmering breaks the short ribs down into a silky, rich ragu that clings to wide pasta ribbons. The result is hearty and satisfying, with a deep beef flavor developed over hours on the stove.

This ragu is ideal for a cold evening or a relaxed weekend cook: get it started, then let the low simmer do the work. Serve with pappardelle or tagliatelle, plenty of freshly grated Parmesan, and chopped parsley to brighten the plate.

Ingredient Notes

• Short ribs: Boneless or bone-in both work; bone-in adds extra depth of flavor.
• Carrot, onion, celery: The classic soffritto gives sweetness and base flavor.
• Garlic: Fresh, minced garlic enhances the aroma and savory profile.
• Tomato paste: Concentrates tomato flavor and helps thicken the sauce.
• Red wine: Use a dry red you enjoy; it concentrates as it simmers.
• Beef stock: Low-sodium or unsalted stock lets you control seasoning.
• Whole canned tomatoes: Hand-crushed for a rustic, textured sauce.
• Bay leaves & thyme: Add herbal earthiness and subtle complexity.
• Pappardelle or tagliatelle: Wide noodles hold and show off the ragu.
• Parmesan & parsley: Essential finishing touches for richness and brightness.

Steps to Make Short Rib Bolognese Ragu

1. Season the short ribs lightly with salt and freshly ground black pepper.
2. Heat oil and brown the meat until deeply caramelized; remove and set aside.
3. Sauté carrot, onion, and celery until softened.
4. Stir in garlic, thyme, and tomato paste; cook briefly to develop flavor.
5. Add bay leaves and red wine, simmer to reduce slightly.
6. Add crushed canned tomatoes and beef stock, then return the short ribs to the pot.
7. Cover and simmer gently for several hours until the meat is very tender and falls apart.
8. Remove the meat, shred with forks, and return it to the sauce.
9. Simmer uncovered until the sauce thickens to your liking.
10. Cook pasta according to package directions in well-salted water.
11. Toss pasta with the ragu, adding a splash of pasta water if needed to loosen the sauce.
12. Serve with grated Parmesan and chopped parsley.

Recipe Variations

• Bone-in short ribs. Cook with the bones for extra richness; remove bones before shredding.
• Add mushrooms. Sauté cremini or porcini with the soffritto for additional earthiness.
• Creamy finish. Stir in a splash of heavy cream or a spoonful of mascarpone at the end for silkiness.
• Tomato-forward version. Increase the tomato paste or add another half can of tomatoes for bolder tomato flavor.
• Herby variation. Fold in basil or extra flat-leaf parsley just before serving for freshness.
• Spicy twist. Add crushed red pepper flakes with the garlic for a gentle heat.

Serving Suggestions

• Serve over pappardelle or tagliatelle; it also pairs beautifully with creamy polenta.
• Pair with a simple green salad dressed with lemon vinaigrette to cut the richness.
• Add garlic bread or focaccia for soaking up every last bit of sauce.
• Garnish with extra Parmesan and chopped parsley to finish.

Short Rib Bolognese Ragu

Short ribs are an excellent choice for Bolognese. Long simmering renders the beef tender and adds exceptional flavor and texture.

Servings
5 to 6 servings

Calories
583

Ingredients

• 1 pound boneless short ribs
• Fine salt, to taste
• Freshly ground black pepper, to taste
• 3 tbsp olive oil, divided
• 1 cup diced carrot
• 1 cup diced onion
• 1 cup diced celery
• 4 large cloves garlic, minced
• 2 tsp fresh thyme leaves
• 1 (6-ounce) can tomato paste
• 2 bay leaves
• 1 cup dry red wine
• 1 ½ cups beef stock, unsalted or low sodium
• 1 (28-ounce) can whole plum tomatoes, crushed by hand
• 4 tsp kosher salt, for the pasta water
• 12 to 16 ounces pappardelle pasta, or tagliatelle
• 1 tsp granulated sugar, optional, to taste
• Parmesan cheese or Parmigiano-Reggiano, for garnish
• Chopped parsley, for garnish

Recommended Equipment

• 6-quart Dutch oven
• Large pasta pot
• Colander

Instructions

• Cut the short ribs into large chunks and season with salt and pepper.
• Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the short ribs and brown well on all sides, about 4 minutes per side. Remove and set aside.
  
• Add 1 tablespoon of oil to the pan. Sauté the carrots, onion, and celery with a pinch of salt and pepper until slightly softened, about 4 minutes. Add garlic, thyme, and tomato paste and cook, stirring, for 2 more minutes.
  
• Add bay leaves and red wine, bring to a simmer, and reduce slightly for a few minutes.
• Add crushed tomatoes and beef stock, return the short ribs to the pot, cover, and simmer over low heat for about 3 hours or until the meat is very tender.
  
• Remove the beef, shred it with two forks, return it to the pot, and simmer uncovered until the sauce thickens, about 30 minutes to 1 hour.
• Bring a large pot of water to a boil and add kosher salt. Cook the pappardelle according to package directions.
• Taste and adjust the sauce with salt, pepper, and a pinch of sugar if needed. Use a splash of pasta water to adjust consistency.
• Drain the pasta, toss with ragu, and serve topped with grated Parmigiano-Reggiano and chopped parsley.
  

Nutrition

Calories: 583kcal
Carbohydrates: 69g
Protein: 25g
Fat: 18g

Keyword
pasta sauce, short ribs

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