Short Rib Ragu

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something luxurious. The short ribs become fall-apart tender after braising, and the sauce develops deep layers of flavor from wine, garlic, and San Marzano tomatoes. I also like how versatile it is—I can serve it over pasta, polenta, or mashed potatoes, and it’s always a crowd-pleaser.

Ingredients

For the Ragu
3 pounds boneless short ribs, pat dry with paper towels and seasoned on both sides with salt and pepper
2 tablespoons vegetable oil
3 carrots, diced
2 ribs of celery, diced
1 onion, diced
3 cloves of garlic, minced
2 tablespoons tomato paste
1 tablespoon flour
1 (28-ounce) can whole San Marzano plum tomatoes, including juice
2 cups red wine
2 cups water
6 sprigs fresh parsley
salt & pepper, to taste

Parmesan Mashed Potatoes
3 Yukon gold potatoes, peeled and cut into quarters
1/4 cup unsalted butter
1/4 cup sour cream
3/4 cup parmesan cheese, grated
salt and pepper, to taste
3 tablespoons chopped parsley (optional for garnish)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by seasoning the short ribs generously with salt and pepper.
2. In a large Dutch oven, I heat the vegetable oil over medium-high heat, then sear the short ribs on all sides until nicely browned. I remove them and set aside.
3. I add the carrots, celery, and onion to the pot, cooking until softened. Then I stir in the garlic and cook briefly.
4. I mix in the tomato paste and flour, cooking for a minute to deepen the flavor.
5. I pour in the red wine, scraping up any browned bits from the bottom.
6. I add the tomatoes with their juice, water, parsley sprigs, and season with salt and pepper.
7. I return the short ribs to the pot, cover, and simmer gently for about 2 ½ to 3 hours, until the meat is tender and falling apart.
8. Once cooked, I shred the short ribs into the sauce, discarding any excess fat or parsley sprigs.
9. For the mashed potatoes, I boil the Yukon gold potatoes until fork-tender, then drain.
10. I mash them with butter, sour cream, and Parmesan cheese until creamy, seasoning with salt and pepper.
11. I serve the ragu over the mashed potatoes and garnish with fresh parsley if I like.

Servings and Timing

This recipe makes about 6 servings. It takes me around 20 minutes to prepare and about 3 hours to cook, so I usually plan for 3 hours and 20 minutes total.

Variations

Sometimes I use bone-in short ribs for even more flavor, though they take a bit longer to cook. If I want a lighter dish, I swap the mashed potatoes for polenta or pasta. I also like adding fresh thyme or rosemary sprigs to the braise for an herby twist. For a richer sauce, I sometimes stir in a splash of cream right before serving.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. The flavors actually deepen after a day, making it even better. To reheat, I warm it gently on the stovetop, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes beautifully for up to 3 months, and I reheat it slowly after thawing overnight in the fridge.

FAQs

Can I make Short Rib Ragu in advance?

Yes, I love making it a day ahead because the flavors get even better after sitting overnight.

What type of red wine works best?

I like using a dry red wine such as Cabernet Sauvignon, Merlot, or Chianti for depth of flavor.

Can I cook this in a slow cooker?

Yes, after searing the meat and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 8 hours.

Can I use a pressure cooker or Instant Pot?

Yes, I cook it under high pressure for about 45 minutes, then let the pressure release naturally.

What can I substitute for short ribs?

I sometimes use chuck roast or beef shank, which also shred beautifully and give a similar texture.

Do I have to use San Marzano tomatoes?

I prefer them for their sweetness and low acidity, but any high-quality canned tomatoes will work.

Can I serve this with pasta instead of potatoes?

Yes, I often pair it with pappardelle or rigatoni, and it makes a fantastic pasta sauce.

How do I thicken the sauce if it’s too thin?

I simmer it uncovered at the end to reduce, or stir in a slurry of flour and water if I want it thicker.

What sides go well with Short Rib Ragu?

I like serving it with crusty bread, roasted vegetables, or a simple green salad.

Can I freeze the mashed potatoes too?

Yes, though I find they taste best fresh. If I freeze them, I reheat with extra butter or cream to restore their creamy texture.

Conclusion

I love making Short Rib Ragu when I want a cozy, flavorful meal that feels like it’s been simmering with care all day. The tender beef, rich tomato-wine sauce, and creamy Parmesan mashed potatoes come together in a way that’s comforting and indulgent. It’s the kind of dish I keep coming back to for both family dinners and special gatherings.

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