Ragù is a rich, slow-cooked Italian meat sauce. It's almost stew-like and can be served with pasta, gnocchi or even polenta.

Can I use boneless short ribs to make ragu?

Yes! You can substitute bone-in short ribs for 2 lbs (900 g) of boneless short ribs.

Can I use a different cut of meat?

If you can't find short ribs, beef chuck roast will also work well in this recipe.

What can I use in place of red wine?

You can use additional broth in place of red wine.

Can I make this recipe in the slow cooker?

Yes! But we recommend searing the meat and making the sauce on the stovetop for maximum flavor, before transferring to the slow cooker. Cook on high for 4-5 hours or on low for 7-8 hours. Then finish the ragu on the stovetop as directed in the recipe instructions.

Can I make short rib ragu ahead of time?

Yes! Some might even argue this ragu tastes better on the second day! Simply store in the refrigerator and then reheat on the stovetop and toss with your pasta of choice!

Beef Short Rib Ragu - Whisked Away Kitchen

Name: Beef Short Rib Ragu Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2.5 pounds (1 kg) bone-in beef short ribs*; 2 tablespoons vegetable oil; 1 large yellow onion, diced; 4 ounces (115 grams) pancetta, diced; 2 cloves garlic, minced; 1/2 cup (120 ml) dry red wine; 28 ounces (800 grams) canned whole tomatoes; 1/2 cup (120 ml) chicken broth; 3 tablespoons tomato paste; 1 teaspoon dried oregano; 2 sprigs rosemary; 1/2 teaspoon red pepper flakes; 2 bay leaves; 1 parmesan rind, optional (plus grated parmesan for serving); kosher salt to taste; pasta for serving

Ingredients

2.5 pounds (1 kg) bone-in beef short ribs*
2 tablespoons vegetable oil
1 large yellow onion, diced
4 ounces (115 grams) pancetta, diced
2 cloves garlic, minced
½ cup (120 ml) dry red wine
28 ounces (800 grams) canned whole tomatoes
½ cup (120 ml) chicken broth
3 tablespoons tomato paste
1 teaspoon dried oregano
2 sprigs rosemary
½ teaspoon red pepper flakes
2 bay leaves
1 parmesan rind, optional (plus grated parmesan for serving)
kosher salt to taste
pasta for serving

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Instructions

Preheat oven to 320°F (160°C).
Trim the short ribs of extra fat and cut into 2.5 inch (6 cm) pieces. Generously season with salt.
Heat the vegetable oil in a large dutch oven over medium-high heat. Working in batches, sear the beef short ribs until browned on all sides. Remove to a plate and set aside.
Add the onion and pancetta to the pot and cook over medium heat until the onion is translucent (about 5 minutes).
Add the garlic and cook an additional minute.
Pour in the red wine to deglaze the pot. Scrape up any brown bits stuck to the bottom of the pot and cook for three minutes.
Add the canned whole tomatoes to the pot and use a spatula to roughly crush. Then add the chicken broth, tomato paste, dried oregano, rosemary sprigs, red pepper flakes, bay leaves and parmesan rind (if using).
Return the beef short ribs to the pot. Give the ragu a good stir, cover the pot and transfer to the oven for 2.5-3 hours or until the beef is very tender. Check the ragu halfway through and skim any excess fat off the top.
Discard the parmesan rind, bay leaves and rosemary stems. Skim excess fat off the top. Remove the short ribs, shred and return to the pot, discarding the bones. If the ragu isn’t thick enough, you can simmer it on the stove, uncovered, for 10-15 minutes.
Cook your pasta to al dente according to package instructions. Add the pasta to the sauce on the stovetop and simmer for several minutes so the pasta absorbs the flavors.

Notes

Beef short ribs: If you can’t find bone-in short ribs, you can also use 2 lbs (900 g) of boneless beef short ribs or beef chuck.

Storage: Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.