Slow Cooked Short Rib Ragù Recipe

The Secret is in the Sizzle

Let’s start with the short ribs. You want to get a good, brown crust on them. Do not rush this part. The sizzle is the sound of flavor being born.

I remember my first time. I was so impatient. I crowded the pot. The ribs steamed instead of browning. I still laugh at that. Now I do them in small batches. It makes all the difference.

A Little Bit of Magic

After the meat, we cook the vegetables. Onion, celery, carrot. Some folks call this a soffritto. I call it the heart of the sauce. It smells so good. It makes the whole kitchen feel warm.

Then you add the tomato paste. Let it cook for a minute. It gets a little darker. This simple step makes the flavor much deeper. It matters because it turns simple ingredients into something special.

The Slow and Gentle Cook

Now, everything goes back into the pot. Add the wine, broth, and tomatoes. The magic begins. You bring it to a gentle bubble. Then you let it be. For hours.

This is not a fast recipe. And that is the point. Slow cooking breaks down the tough meat. It makes it so tender it falls apart. This teaches us patience. Good things take time.

What’s your favorite smell that comes from your kitchen? Mine is garlic and onions cooking together.

The Final Touch

When the meat is tender, you shred it right in the pot. Then you stir in a little vinegar. This might seem strange. But trust me.

The vinegar is my favorite secret. It wakes up all the other flavors. It makes the sauce taste brighter. *Fun fact: a splash of vinegar or lemon juice at the end can make almost any sauce taste better.*

Time to Gather

Serve this ragù over a wide pasta. Pappardelle is my favorite. The wide noodles hold the chunky sauce perfectly. Top it with grated cheese and fresh parsley.

This dish is best shared. It brings people to the table. It makes an ordinary Tuesday feel like a celebration. That is why we cook. It is an act of love.

Do you have a family recipe that makes you feel cozy? I would love to hear about it.

Your Turn in the Kitchen

This recipe seems long, but it is mostly waiting. It is a perfect project for a lazy weekend. The reward is a meal that feeds your soul.

What is your go-to cozy meal for a cold day? Is it a stew, a soup, or something else? Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Beef short ribs	2 lbs	Boneless, cut into 2-inch cubes
Light olive oil	2 tbsp
Kosher salt	To taste
Freshly cracked black pepper	To taste
Onion	1 cup	Finely diced
Celery	½ cup	Finely diced
Carrot	½ cup	Finely diced
Garlic	4 cloves	Minced
Tomato paste	2 tbsp
Dry red wine	1 cup
Beef or chicken broth	1 cup
Crushed tomatoes	1¾ cups (14 oz)
Herb bundle	1 bundle	Rosemary, thyme, parsley stems
Bay leaves	2
Sherry or red wine vinegar	2 tbsp
Pasta	1 lb	Tagliatelle, pappardelle, or other hearty shapes
Chopped parsley	For garnish
Freshly grated Parmigiano Reggiano	For garnish

My Cozy Short Rib Ragù

This ragù recipe is my favorite for a chilly day. It fills the whole house with the most wonderful smell. My grandkids always know what’s for dinner when they walk in. It just fills you up with happiness.

It takes a little time, but it’s not hard work. You just let the pot do most of the magic. I love recipes like that. They give you time to sit and chat.

• Step 1: First, we give the short ribs a good sprinkle of salt. Heat your oil in the big pot until it shimmers. Now, brown those ribs on every side until they look like treasure. Do not rush this part. A good sear gives our sauce so much flavor.
• Step 2: Next, in that same yummy pot, cook your onion, celery, and carrot. We call this “soffritto.” It’s the secret start to many great meals. Cook them until they get soft and sweet. The smell is just amazing, isn’t it?
• Step 3: Stir in the tomato paste, salt, and pepper. Let it cook for a few minutes. You will see the paste get a little darker. This makes it taste richer and sweeter. (My hard-learned tip: don’t skip cooking the paste! It makes all the difference.)
• Step 4: Now for the fun part! Pour in your red wine. It will sizzle and steam. Scrape the bottom of the pot with your spoon. You are getting all those tasty little bits up. They are pure flavor gold.
• Step 5: Put the ribs back in the pot. Add the broth, crushed tomatoes, and your herb bundle. Let it all come to a gentle bubble. Then, put the lid on partway. Let it cook slowly for a few hours. The meat should be so tender it falls apart. What’s your favorite smell from a slow-cooking meal? Share below!
• Step 6: When the meat is done, take out the herb bundle and bay leaves. Now, use two forks to shred the meat right in the pot. It will be so soft and wonderful. I still laugh at how fast this part goes.
• Step 7: Last, stir in the vinegar. It makes the flavors pop! Give the sauce a little taste. Does it need more salt or pepper? If you want it thicker, let it simmer without a lid. Then it is ready for your favorite pasta.

Cook Time: 2–3 hours
Total Time: About 3 hours 30 minutes
Yield: 6 big servings
Category: Dinner, Comfort Food

Three Fun Twists to Try

This recipe is like a good friend. It is happy to change things up. Here are some fun ways to make it your own. I love trying new versions.

• Mushroom Magic: Use big, meaty mushrooms instead of short ribs. It is a wonderful vegetarian option. The mushrooms soak up all the rich sauce.
• Spicy Kick: Add a big pinch of red pepper flakes with the vegetables. It gives the ragù a little warmth. Perfect for when you need a cozy kick.
• Summer Garden: Stir in a handful of fresh basil at the very end. It makes the sauce taste bright and fresh. It is like summer in a bowl.

Which one would you try first? Comment below!

Serving Your Masterpiece

Ladle that beautiful ragù over a wide, sturdy pasta. Pappardelle is my favorite. It holds the sauce so well. I always twirl a little extra on my fork.

For sides, a simple green salad is perfect. Some crusty, warm bread is a must for cleaning the bowl. Do not forget a big sprinkle of cheese on top!

To drink, a glass of red wine pairs beautifully. For a non-alcoholic treat, try sparkling water with a squeeze of orange. It cuts through the richness nicely. Which would you choose tonight?

Keeping Your Ragù Happy for Later

This ragù makes a wonderful leftover. Let it cool completely first. Then pop it in the fridge for up to four days. It tastes even better the next day. The flavors get to know each other.

You can also freeze it for a future meal. I use old yogurt containers. They are the perfect size for one portion. I once labeled a container “sauce” and forgot what was inside. It was a happy surprise on a busy Tuesday night.

Reheat it gently in a pot. Add a splash of water or broth. This keeps the sauce from getting too thick. Batch cooking like this saves you time. It gives you a cozy meal on a tough day. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Ragù Troubles

Is your sauce too thin? Let it simmer without a lid. The extra liquid will cook off. I remember when my first ragù was like soup. A little more patience made it perfect. This matters because a thick sauce clings to your pasta.

Is your sauce too acidic? A pinch of sugar can fix that. Or add that splash of vinegar at the end. It brightens everything up. Tasting as you cook is the real secret. This builds your confidence in the kitchen.

Did the meat not get tender? It just needed more time. Low and slow heat is the key. Tough meat means it needs to relax in the pot a bit longer. Which of these problems have you run into before?

Your Ragù Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta. The sauce itself is naturally gluten-free.

Q: Can I make it ahead? A: Absolutely. Make the sauce a day or two before. The flavor gets even richer.

Q: What if I don’t have red wine? A: You can use more broth instead. It will still be very tasty.

Q: Can I double the recipe? A: Of course. It is perfect for feeding a big crowd or for freezing.

Q: Is the herb bundle required? A: No, but it adds lovely flavor. You can use a teaspoon of dried Italian herbs instead. Fun fact: A bundle of fresh herbs is called a bouquet garni! Which tip will you try first?

With Love From My Kitchen to Yours

I hope you love making this ragù. It is a recipe filled with warmth. Cooking it makes my whole house smell like love. I would love to see your creation.

Share a picture of your finished dish. It makes me so happy to see your family meals. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!

—Olivia Hartwell.