If you’re searching for a meal that feels like a warm embrace, look no further than this Slow-Cooked Short Rib Ragu. Each bite is a celebration of fall-apart tender beef, velvety tomato sauce, and the kind of deep, savory flavor that only low-and-slow cooking brings out. This is the ultimate comfort food for gatherings, date nights, or any day you want a seriously hearty and impressive dinner with only a few humble ingredients.

Slow-Cooked Short Rib Ragu Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple and unfussy, but every one plays a key role in creating that unforgettably rich, robust ragu. Each element builds on the next, lending amazing layers of flavor, texture, and color to the final dish.

Beef short ribs: The star of the show—choose well-marbled, bone-in ribs for unmatched tenderness and flavor.
Onion: Diced onion forms a sweet, aromatic base that blends perfectly into the sauce as it cooks.
Carrot: Adds a gentle sweetness and helps round out the savory notes of the ragu.
Celery: Delivers an earthy background flavor and depth essential for an authentic Italian soffritto.
Garlic: Use plenty! It perfumes the sauce and makes everything extra comforting.
Tomato paste: This concentrates that classic tomato flavor and helps give the sauce its deep color.
Crushed tomatoes: For the sauce’s body—choose a good-quality canned tomato for the best taste.
Red wine: Adds richness, acidity, and a gourmet touch; it’s the secret to restaurant-level ragu.
Beef stock: Boosts umami and ensures the sauce has that luxurious, silky mouthfeel.
Bay leaves: Simple but essential, these subtly perfume the sauce as it simmers.
Fresh thyme: Brings a pop of herbal brightness to balance all the rich flavors.
Salt and freshly ground black pepper: Simple seasonings that let the other ingredients shine.
Olive oil: For browning the short ribs and sautéing the vegetables—use your favorite extra virgin bottle.

How to Make Slow-Cooked Short Rib Ragu

Step 1: Sear the Short Ribs

Pat the short ribs dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat a swirl of olive oil over medium-high heat, then sear the ribs until they’re deeply browned on all sides. This caramelizes the exterior and locks in flavor—don’t rush this part, because it’s key to a flavorful ragu base.

Step 2: Build the Flavor Base

Remove the browned ribs and set them aside. In the same pot, lower the heat and add the onion, carrot, and celery. Cook until the vegetables are soft and golden, scraping up any browned bits from the bottom. Stir in the garlic and tomato paste, and cook for another minute or two until the paste darkens and smells extra sweet and savory.

Step 3: Deglaze and Add Remaining Ingredients

Pour in the red wine, stirring to deglaze the pot and capture all those toasty caramelized bits. Let the wine simmer until it reduces by half—this deepens the flavor. Add the crushed tomatoes, beef stock, bay leaves, and fresh thyme, then nestle the seared short ribs back into the sauce, making sure they’re mostly submerged.

Step 4: Slow Cook Until Tender

Bring the pot to a gentle simmer, cover, and let it cook on the lowest heat for 3 to 4 hours (or transfer to a slow cooker on low). The magic happens here: over several hours, the meat becomes fork-tender and the sauce turns silky and thick, soaking up all the flavors.

Step 5: Shred and Finish the Ragu

Once the short ribs are meltingly tender, remove the meat from the pot. Shred the beef, discarding the bones and any excess fat, then return the juicy meat to the sauce. Taste and adjust salt and pepper, then let everything simmer together just a bit longer to meld all the flavors into one perfect, luscious Slow-Cooked Short Rib Ragu.

How to Serve Slow-Cooked Short Rib Ragu

Garnishes

A shower of freshly grated Parmesan cheese, a handful of chopped parsley, or even a drizzle of good olive oil elevates this ragu to dinner-party status. Don’t underestimate the power of cracked black pepper or a sprinkling of lemon zest right before serving—these tiny touches make a world of difference.

Side Dishes

Slow-Cooked Short Rib Ragu is absolutely divine spooned over wide ribbons of pappardelle, fluffy polenta, or creamy mashed potatoes. Pair with a hunk of crusty bread to help mop up the last bits of sauce, and serve a simple green salad on the side for freshness and color balance.

Creative Ways to Present

If you’re feeling extra, serve ragu in individual ramekins as a stunning first course, pile it on toasted garlic bread for a rustic supper, or layer it inside lasagna for a truly decadent twist. This Slow-Cooked Short Rib Ragu can even be draped over gnocchi or baked into stuffed shells for something a little out of the ordinary.

Make Ahead and Storage

Storing Leftovers

Leftover Slow-Cooked Short Rib Ragu keeps beautifully for up to four days in the fridge. Store it in a sealed container and the flavors will deepen, making the next-day meal even better than the first.

Freezing

This ragu freezes remarkably well! Let it cool completely, then pack it in airtight containers or zip-top freezer bags. It’ll keep for up to three months and becomes an incredible life-saver for busy weeknights or impromptu dinner parties.

Reheating

Warm gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. Stir often and heat just until steaming hot—this preserves the beautiful texture of both the meat and sauce.

FAQs

Can I use boneless short ribs instead?

Yes, you can use boneless short ribs if that’s what you have on hand—the cooking time and technique remain the same. The bones do add a bit of extra flavor and richness, but boneless cuts still yield fantastic results for Slow-Cooked Short Rib Ragu.

Can I make this dish in a slow cooker or Instant Pot?

Absolutely! After searing the meat and sautéing the veggies, transfer everything to your slow cooker and cook on low for 7 to 8 hours. For the Instant Pot, use the sauté function to brown and build your base, then cook on high pressure for about 50 minutes with a natural release.

What kind of wine should I use for Slow-Cooked Short Rib Ragu?

Choose a dry red wine you enjoy drinking—something like a Chianti, Cabernet Sauvignon, or Merlot all add wonderful depth to the sauce. Don’t use cooking wine; a decent, affordable bottle works perfectly!

Can I make this ragu ahead of time?

Slow-Cooked Short Rib Ragu actually tastes even better the day after it’s made, so it’s an ideal make-ahead dish. Prepare it up to two days ahead, chill, and reheat gently when you’re ready to serve.

Is there a way to make this dish lighter?

If you want a slightly lighter version, you can trim excess fat from the short ribs before cooking, increase the amount of vegetables, and serve the ragu over sautéed greens or spiralized vegetables instead of traditional pasta.

Final Thoughts

If you’re ready to impress your favorite people (or just yourself) with a dish that tastes like pure coziness, give Slow-Cooked Short Rib Ragu a whirl. It’s hearty, deeply satisfying, and a true labor of love—I promise, you’ll be savoring the leftovers, too!