As the aroma of garlic and herbs fills the air, I can’t help but feel transported to a cozy Italian trattoria. Today, I want to share my ultimate comfort food: Braised Short Rib Ragu Pasta. Combining tender, slow-cooked short ribs with perfectly al dente pasta creates a dish that’s not just hearty and satisfying, but also a wonderful option for family gatherings or special occasions. This recipe offers a chance to impress your friends and loved ones with chef-style cooking right in your own kitchen. The rich, savory sauce envelops the pasta in goodness, making this ragu a true treat for the senses. Are you ready to delve into the comforting world of homemade pasta dishes? Let’s get cooking!

Why is this recipe a must-try?

Comforting, hearty flavors: The Braised Short Rib Ragu Pasta delivers a rich blending of flavors that will warm your soul and please any palate. Simple, chef-style cooking: With straightforward steps, anyone can create a gourmet experience at home, especially when paired with garlic bread or a fresh side salad. Time-saving indulgence: Slow cooking allows the flavors to meld perfectly while you enjoy quality time with loved ones. Crowd-pleasing appeal: This dish is a guaranteed hit for family dinners and special occasions, ensuring everyone leaves the table satisfied. For more comforting recipes, check out my delicious Braised Meatballs Red or a warming Spinach Mushroom Pasta!

Braised Short Rib Ragu Pasta Ingredients

• Get ready for a delicious cooking adventure!

For the Ragu
Beef Short Ribs – Main protein source; provides rich flavor. Opt for bone-in for enhanced taste.
Olive Oil – Used for browning; adds depth of flavor. Can substitute with vegetable oil.
Onion (diced) – Provides sweetness; base flavor. Shallots can be used for milder taste.
Carrots (diced) – Adds sweetness and texture. Parsnips can be an alternative.
Celery (diced) – Contributes to mirepoix; adds depth. Leeks can be substituted.
Garlic (minced) – Enhances aroma and flavor. Garlic powder as an alternative, though flavor differs.
Red Wine (Cabernet Sauvignon) – Deglazes the pot; enhances sauce flavor. Use beef broth as a non-alcoholic substitute.
Crushed Tomatoes – Forms sauce base; adds acidity. Can substitute with fresh tomatoes, but cook longer.
Beef Broth – Adds moisture and depth to the sauce. Vegetable or chicken broth as alternatives.
Bay Leaf – Infuses flavor during cooking. Dried bay leaves are acceptable.
Fresh Thyme (or dried) – Aromatic herb adds complexity. Oregano can be used as a substitute.
For the Pasta
Pasta (pappardelle or tagliatelle) – Base for the dish; offers texture. Any long pasta can be used in a pinch.
For Serving
Parmesan Cheese (grated) – Richness for serving. Pecorino Romano can be used for a sharper flavor.
Fresh Parsley (chopped) – Garnish; adds color and freshness. Basil can be swapped for a different flavor profile.
Salt and Pepper – Essential seasoning to taste. They can be adjusted for dietary needs.

Step‑by‑Step Instructions for Braised Short Rib Ragu Pasta

Step 1: Preheat and Prepare
Start by preheating your oven to 325°F (160°C) to create the perfect environment for slow-cooking. Meanwhile, gather your ingredients and get your favorite Dutch oven ready on the stove. This will be the vessel for your rich Braised Short Rib Ragu Pasta, transforming the flavors beautifully as they meld together.

Step 2: Brown the Short Ribs
Pour a generous amount of olive oil into the heated Dutch oven, allowing it to shimmer for a moment. Add the beef short ribs, letting them sear for about 4-5 minutes per side until they develop a deep, golden-brown crust. Once browned, remove the short ribs and set them aside, retaining that scrumptious fond at the bottom of the pot.

Step 3: Sauté the Mirepoix
In the same Dutch oven, add the diced onion, carrots, and celery. Sauté these aromatic vegetables for 5-7 minutes, stirring occasionally until they soften and the onions turn translucent. Then, toss in the minced garlic and sauté for an additional minute, allowing its fragrant aroma to fill your kitchen as you continue to build flavors for the ragu.

Step 4: Deglaze with Red Wine
Pour the red wine into the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let this simmer for about 5-10 minutes until the wine reduces by half, intensifying the flavor. The mixture will become slightly thicker, setting the stage for the rich sauce that will accompany your Braised Short Rib Ragu Pasta.

Step 5: Add Tomatoes and Broth
Next, stir in the crushed tomatoes and beef broth, mixing everything thoroughly. Bring the mixture to a gentle simmer before reintroducing the browned short ribs to the pot. This will allow those tender ribs to soak in the delicious sauce, ensuring each bite of your Braised Short Rib Ragu Pasta is packed with flavor.

Step 6: Season and Simmer
Add the bay leaf and fresh thyme to the pot, stirring them in for a burst of aromatic essence. Cover the Dutch oven with its lid and transfer it to your preheated oven. Let it braise for about 2 hours, during which time the meat will become delectably tender and infused with the savory sauce.

Step 7: Shred the Short Ribs
After the meat has cooled slightly, carefully remove the short ribs from the pot. With forks, shred the meat away from the bones, discarding any excess fat. Return the shredded meat back into the pot, stirring to combine it with the rich sauce, giving your Braised Short Rib Ragu Pasta its hearty character.

Step 8: Cook the Pasta
While the ragu simmers, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions, aiming for al dente perfection. Once done, drain the pasta, catching any excess water, and set it aside until you’re ready to combine it with the ragu.

Step 9: Combine the Ragu and Pasta
With your ragu now bubbling and flavorful, add the cooked pasta directly into the pot. Toss everything together gently, ensuring that each strand of pasta is coated in the thick, savory sauce. Taste and season with salt and pepper, adjusting to your liking for an unforgettable final touch.

Step 10: Serve and Garnish
Spoon your Braised Short Rib Ragu Pasta into warm bowls, allowing the sauce to embrace every noodle. Top with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a vibrant finish. This comforting dish is now ready to be enjoyed at the dining table, perfect for sharing with loved ones.

Braised Short Rib Ragu Pasta Customizations

Feel free to get creative and make this dish your own with these delightful variations and substitutions!

Lamb Shanks: Swap the short ribs for lamb shanks for a uniquely rich and savory flavor that’s perfect for those who adore lamb.
Mushroom Medley: Add a mix of sautéed mushrooms for extra umami. The earthiness complements the ragu beautifully, bringing a wonderful depth to every bite.
Herb Twist: Experiment with rosemary or sage instead of thyme for an aromatic twist. Each herb adds its own personality, brightening the overall flavor of the ragu.
Vegetarian Version: Feel free to substitute short ribs with eggplant or jackfruit, slow-cooked until tender for a vegetarian ragu that’s just as satisfying.
Heat It Up: Toss in red pepper flakes or a hint of smoked paprika for a little kick that’ll warm your heart and add zest to each serving.
Pasta Alternatives: If you’re craving a low-carb option, substitute traditional pasta with zucchini noodles or spaghetti squash for a lighter, refreshing take.
Cheese Varieties: Use grana padano instead of Parmesan for a nutty flavor that complements the ragu beautifully. Pecorino Romano can also provide a sharper taste.
Tomato Variations: Try using fresh heirloom tomatoes for a burst of freshness or even sun-dried tomatoes for a concentrated flavor that elevates the sauce.

No matter how you choose to customize, each twist will bring new life to this comforting dish. Happy cooking!

Make Ahead Options

These Braised Short Rib Ragu Pasta components are perfect for busy home cooks seeking to save time on weeknights! You can prepare the ragu in advance and refrigerate it for up to 3 days, allowing the flavors to deepen as it sits. Simply follow the first seven steps of the recipe and let the dish cool. Transfer it to an airtight container, making sure it’s well-sealed to maintain its rich quality. When you’re ready to serve, reheat the ragu slowly on the stove while cooking the pasta fresh for the best texture. Toss the heated ragu with the al dente pasta, and enjoy a comforting meal that feels freshly made!

What to Serve with Ultimate Braised Short Rib Ragu Pasta

As the savory aroma fills your kitchen, complement the richness of the ragu with delightful sides and beverages that enhance each bite.

Garlic Bread: The crispy, buttery crunch of garlic bread creates a perfect pairing, allowing you to soak up every drop of delicious sauce.
Caesar Salad: Crisp romaine lettuce, creamy dressing, and crunchy croutons offer a refreshing contrast to the hearty ragu, enlivening your palate.
Roasted Vegetables: Seasoned with herbs and olive oil, roasted veggies bring a sweet caramelization that beautifully balances the richness of the short ribs.
Crispy Polenta: Smooth and slightly crunchy polenta serves as a delightful and hearty alternative to pasta, providing a unique base for the rich ragu.
Red Wine: A glass of robust red wine, like a Cabernet Sauvignon, complements the deep flavors of the ragu, enhancing the overall dining experience.
Tiramisu: This classic Italian dessert, with its creamy mascarpone layers and coffee-soaked goodness, makes for a sweet end to a comforting meal.
Parmesan Crisps: Light, cheesy, and crunchy, these little bites can serve as an appetizer, adding a delightful texture and flavor boost.
Fresh Fruit Salad: A bowl of fresh fruit adds a light and refreshing touch, cleansing the palate between bites and balancing the rich flavors of the ragu.
Herbed Risotto: Creamy risotto infused with fresh herbs creates an elegant comfort food experience, pairing beautifully with the short rib ragu.
Sparkling Water: A glass of chilled sparkling water with a lemon wedge offers a refreshing counterpoint to the meal, invigorating the senses with each sip.

How to Store and Freeze Braised Short Rib Ragu Pasta

Fridge: Store any leftover Braised Short Rib Ragu Pasta in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to maintain moisture.

Freezer: Freeze the ragu separately from the pasta in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating: To reheat, simply warm the ragu on the stove over low heat, stirring occasionally. If the sauce thickens, add a little beef broth or water to loosen it up before serving.

Storage Tips: For optimal texture, consider storing the pasta and ragu separately; this helps the pasta stay firm and avoids mushiness when reheated.

Expert Tips for Braised Short Rib Ragu Pasta

Browning is Key: Ensure the short ribs are well-browned to develop maximum flavor. This step creates the foundation for your rich ragu.
Time for Flavor: Allow the ragu to simmer longer for a deeper flavor profile, resulting in a truly comforting Braised Short Rib Ragu Pasta.
Taste Test: Always taste and adjust the seasoning towards the end. A pinch of salt or dash of pepper can elevate your dish beautifully.
Pasta Timing: Cook your pasta al dente, so it holds up to the hearty ragu without becoming mushy in the flavorful sauce.
Use Fresh Herbs: Fresh thyme brings out an aromatic complexity that enhances the dish. Consider adding a sprig during the final stages for a burst of freshness.

Braised Short Rib Ragu Pasta Recipe FAQs

How do I select the best short ribs for this recipe?
Absolutely! When choosing beef short ribs, look for well-marbled, bone-in cuts. The marbling in the meat will melt during cooking, giving your ragu a rich flavor and tender texture. Additionally, choose ribs that have a good amount of fat but aren’t overly trimmed—this fat contributes to the overall taste and body of the ragu.

What’s the best way to store leftovers of Braised Short Rib Ragu Pasta?
I often store leftover ragu in an airtight container in the fridge, where it will stay fresh for up to 3 days. To keep the pasta from getting mushy, I recommend storing the ragu and pasta separately. Just make sure to reheat the ragu on low heat, adding a splash of broth to maintain moisture.

Can I freeze the Braised Short Rib Ragu?
Yes, you can! For freezing, separate the ragu and pasta. Place the ragu in freezer-safe bags or containers—label them with the date, and it will last for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then gently reheat on the stove. If the sauce thickens, stir in a bit of beef broth or water to loosen it before serving.

What are some common issues I might encounter when making this ragu?
The most common issue is under-seasoning. Always taste your ragu a few times throughout the cooking process, especially before serving. You might also find the sauce too thick; if that’s the case, simply add a small amount of broth or water while stirring to reach your desired consistency. Lastly, if the short ribs aren’t as tender as you hoped, consider braising them longer—sometimes slow cooking is the secret to achieving that melt-in-your-mouth texture!

Can I make this dish low-carb or accommodate dietary restrictions?
Very! To make a lower-carb version, you can substitute the pasta with zucchini noodles or spaghetti squash. If you’re dealing with allergies, remember to check labels! For a gluten-free alternative, use gluten-free pasta or just enjoy the ragu on its own. Adjust the seasonings to match individual dietary needs, particularly when it comes to sodium.

What’s the best wine to use for deglazing?
I often recommend a Cabernet Sauvignon for its robust flavor that complements the ragu beautifully. If you prefer an alcohol-free option, using beef broth works just as well for deglazing. The key is to ensure you’re getting a liquid that enhances the flavor, whether it’s wine or broth!