Short Rib Beef Ragu is pure cozy comfort in a bowl. It is melt-in-your-mouth short ribs simmered low and slow in a rich, bold tomato sauce. It’s hearty, it’s rustic, and honestly? It tastes like a warm hug after a long day.
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What I really enjoy about this recipe is how the flavors gently build on each other. The short ribs bring that classic, cozy beefiness, and then the pomegranate juice adds a subtle sweetness with a bit of tang. Your family is going to love it.
Pro Tip
Don’t skip the sear on the short ribs. The sear is where the flavor starts to build. If you ask me this is the most important step of the recipe.
Beef Short Rib Ragu
Ingredients
For the ragu:
- 4 pounds beef short ribs English cut
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoon oil divided
- 5 garlic cloves finely chopped
- 1 medium onion chopped
- 1 cup carrots diced about 3 large carrots
- 1 cup celery diced
- 1 can 28g crushed tomatoes
- 4 Tablespoons tomato paste
- 1 cup 100% pomegranate juice
- 2 teaspoons red wine vinegar
- 2 cups beef broth or water
- ¾ teaspoon thyme leaves dry
- 3 bay leaves
To serve:
- 1 lb pappardelle or tagliatelle pasta
- Parmesan cheese
Instructions
- Pat short ribs dry on both sides and season with salt and pepper.
- Heat 1 tablespoon of oil in a large pot and sear beef ribs on all sides until a brown crust forms, about 6 minutes.
- Remove ribs to a plate and turn heat down to medium.
Make the Soffrito:
- Add the remaining oil then saute garlic and onion for a couple of minutes.
- Add carrots and celery and cook until the mixture is browned, about 7-10 minutes.
- Mix in the pomegranate juice scrapping the bottom of the pan to release the brown bits.
- Add the remaining ingredients of the ragu and return the seared beef with any accumulating juices.
- Increase the heat to bring the mixture to a boil then reduce heat so the mixture is gently simmering with few bubbles here and there.
- Cover the pot and let it cook for 2-3 hours stirring occasionally, until the beef ribs are very tender.
- Uncover and discard bay leaves.
- Using kitchen tongs remove ribs to a cutting board and shred meat with forks.
- Return shredded beef to the pot and continue to cook for another 30 minutes.
- Taste to adjust seasoning and set aside.
Make the paste:
- Add pasta to a large pot of boiling salty water.
- Drain pasta then plate into serving bowls.
- Spoon ragu over and toss to coat well.
- Serve with parmesan cheese and some chopped parsley.
Notes
- Use oil that can withstand the heat like cooking olive oil or avocado oil.
- Storage: Ragu sauce keeps well refrigerated in an airtight container for up to 4 days. Freeze for more.
Nutrition
How to Make Short Rib Ragu
Prep: Gather all the ingredients and if desired trim some of the fat from the ribs. Replace thyme with rosemary or oregano for a different aromatic profile. Ragu is usually made with wine but here we are using 100% pomegranate juice.
Pat short ribs dry, season with salt and pepper. Heat 1 tablespoon oil in a large pot and sear ribs on all sides (about 6 min). Set aside.
Lower heat, add remaining oil, then garlic and onion. Sauté a couple minutes. Add carrots and celery. Cook 7-10 minutes until browned.
Pour in pomegranate juice, scraping the brown bits from the bottom. Add crushed tomatoes, tomato paste, vinegar, broth, thyme, bay leaves.
Return beef (plus juices) to the pot. Bring to a boil, then reduce heat. Cover and simmer 2-3 hours, stirring now and then.
Remove bay leaves. Shred meat with forks. Return to sauce.
Simmer uncovered 30 minutes. Adjust seasoning. Cook pasta in salty water, drain, and plate. Spoon ragu over pasta, toss to coat. Top with parmesan and parsley.
FAQs
Yep, they work just fine. You’ll miss a bit of that bone-in flavor, but it's still delish.
Try cranberry juice. Just make sure it’s 100% juice, not a sugary blend.
No. Water works in a pinch, though broth does add a bit more depth.
How to Store and Reheat
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 3 months.
- Reheating: Warm gently on the stove or microwave, add a splash of broth if it’s too thick.
More Tips
- A Dutch oven works best but any heavy pot with a lid will do.
- You can make this a day ahead; it tastes even better the next day.
- Skim off any fat that floats to the top after cooking for a lighter sauce.
- Want to go low-carb? Skip the pasta and spoon over roasted cauliflower.
Serving suggestions
If you ask me, nothing goes better with a warm bowl of pasta than a side of Air Fryer Garlic Bread and this Copycat Panera Bread Greek Salad. And, you can't have dinner without dessert to whip up this Classic Tiramisu.
You'll also like
Does your family love pasta as much as mine does? If so, add this Cream Cheese Pasta, Ricotta Cheese Pasta, or this Ground Beef Pasta Bake to your next meal plan.
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