Short Rib Bolognese Ragu

Short rib Bolognese is one of those dishes that feels luxurious without being fussy. Slow-simmered short ribs melt into the sauce, creating a silky, rich ragu that clings beautifully to wide ribbons of pasta. The texture is hearty and comforting, with deep beefy flavor that develops over hours on the stovetop.

It’s the perfect meal for a cold evening or weekend cooking session—just get it started and let the long, gentle simmer do all the work. Serve it with pappardelle or tagliatelle, a shower of Parmesan, and fresh parsley to brighten the richness.

Ingredient Notes

• Short ribs: Boneless or bone-in both work; bone-in adds extra flavor.
• Carrot, onion, celery: Classic soffritto base for depth and sweetness.
• Garlic: Fresh minced garlic builds aromatic flavor.
• Tomato paste: Adds richness and helps thicken the sauce.
• Red wine: Use a dry red you enjoy; it concentrates beautifully during simmering.
• Beef stock: Low-sodium or unsalted gives you better seasoning control.
• Whole canned tomatoes: Hand-crushing creates the best rustic texture.
• Bay leaves & thyme: Add herbal earthiness.
• Pappardelle or tagliatelle: Wide noodles hold the sauce well.
• Parmesan & parsley: Essential for finishing the dish.

Steps to Make Short Rib Bolognese Ragu

1. Season the short ribs lightly with salt and pepper.
2. Brown the meat in oil until deeply caramelized, then remove and set aside.
3. Sauté the carrot, onion, and celery until slightly softened.
4. Stir in the garlic, thyme, and tomato paste and cook briefly to develop flavor.
5. Add the bay leaves and wine and simmer to reduce slightly.
6. Add the tomatoes and beef stock, then return the short ribs to the pot.
7. Cover and simmer gently until the meat is very tender.
8. Remove the meat, shred it, and return it to the pot.
9. Simmer uncovered until the sauce thickens.
10. Cook the pasta according to the package directions.
11. Toss the pasta with as much ragu as desired.
12. Serve with Parmesan and parsley.

Recipe Variations

• Bone-in short ribs. Use bone-in ribs for even richer flavor; remove the bones before shredding.
• Add mushrooms. Sauté chopped cremini or porcini with the vegetables for extra earthiness.
• Creamy finish. Stir in a splash of heavy cream or mascarpone at the end.
• Tomato-forward version. Add an extra spoonful of tomato paste or another half can of tomatoes.
• Herby variation. Add basil or flat-leaf parsley just before serving for freshness.
• Spicy twist. Add crushed red pepper flakes with the garlic for heat.

Serving Suggestions

• Serve over pappardelle, tagliatelle, or even creamy polenta.
• Pair with a simple green salad dressed with lemon vinaigrette.
• Add garlic bread or focaccia for dipping into the sauce.
• Garnish with extra Parmesan and chopped parsley for brightness.

Short Rib Bolognese Ragu

Diana

Short ribs are a fabulous meat to use in a Bolognese sauce! Long-simmering makes the beef tender and adds a fabulous flavor and texture.

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Servings 5 to 6 servings

Calories 583

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Course Pasta, short ribs, Tomatoes

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Ingredients

  

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• 1 pound short ribs, boneless, or about 2 pounds on the bone
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons olive oil, divided
• 1 cup carrot, diced
• 1 cup onion, diced
• 1 cup celery, diced
• 4 large cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 6-ounce can tomato paste
• 2 bay leaves
• 1 cup dry red wine
• 1 1/2 cups beef stock, unsalted or low sodium
• 1 28-ounce can tomatoes, whole plum tomatoes, crushed by hand
• 1 teaspoon granulated sugar, or as needed to taste, optional
• 4 teaspoons kosher salt for the pasta water
• 12 to 16 ounces pappardelle pasta, or tagliatelle
• Parmesan cheese, for garnish
• Chopped parsley, for garnish

Instructions

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• If the short ribs are boneless, cut them into large chunks; sprinkle lightly with salt and pepper.
• Heat 2 tablespoons of oil in a Dutch oven or large sauté pan over medium-high heat. Add the short ribs to the hot oil and brown for about 4 minutes on each side, or until you have a nice, dark crust on the meat. Remove the beef and set aside.
  
• Add 1 tablespoon of oil to the pan. Add the carrots, onion, and celery to the pan along with a sprinkling of salt and pepper; cook for about 4 minutes, until slightly softened. Add the garlic, thyme, and tomato paste and continue cooking, stirring constantly, for 2 minutes longer.
  
• Add the bay leaves and wine to the pan and bring to a simmer. Simmer, uncovered, for 4 minutes.
• Crush the tomatoes and add them to the pot with the beef stock. Cover the pot with a lid and cook over low heat for 3 hours, or until the meat is very tender and can be easily shredded with a fork.
  
• Remove the beef pieces from the pan and shred it with 2 forks. Add the shredded meat back to the pan and continue to simmer, uncovered, until thickened, about 30 minutes to 1 hour.
• Meanwhile, bring a large pot of water—about 4 quarts—to a boil with 4 teaspoons of kosher salt (the water should taste as salty as the ocean). Add the pappardelle to the boiling water and cook following the package instructions.
• Taste the sauce and adjust the seasonings with salt, pepper, and sugar, as needed, to taste.
• Drain the pasta and return it to the cooking pot. Add as much of the sauce as you need and toss to coat.
• Serve the short rib Bolognese with freshly grated Parmigiano-Reggiano or Parmesan cheese and fresh chopped parsley.
  

Nutrition

Calories: 583kcalCarbohydrates: 69gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 96mgSodium: 256mgPotassium: 732mgFiber: 4gSugar: 11gVitamin A: 4451IUVitamin C: 7mgCalcium: 67mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword pasta sauce, short ribs

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