This slowly braised beef short rib ragu is the kind of dish that turns a simple weeknight into an occasion. I first made this when a cold snap sent me reaching for something that would warm the whole house and feed a crowd. The short ribs braise low and slow until they collapse into silky strands that soak up a tomato and red wine braising liquid. The result is bold, deeply savory and just the right balance of acidity and richness. It is the kind of food that brings people together and invites lingering around the table.

I discovered this method years ago while testing different cuts of beef for a winter dinner. English cut short ribs worked best because they have the perfect ratio of meat to connective tissue. As the meat braises, the collagen melts into gelatin and creates a lush mouthfeel that coats pasta beautifully. Each bite offers the sweetness of browned carrots and onion, the aromatic lift of fresh herbs, and the rounded depth from a splash of dry red wine. Every time I make it guests ask if I will teach them how to make it and whether they can take home a container of leftovers.

Ingredients

• Beef short ribs Use 4 pounds English cut short ribs if possible. These have ample meat and connective tissue which break down into unctuous strands. Ask your butcher to leave the ribs whole rather than cut them into small pieces for the best braise.
• Olive oil Use 3 tablespoons extra virgin or regular olive oil. It helps develop a deep brown sear without burning and adds fragrant fat to carry flavors.
• Soffritto Three large carrots peeled and diced, one large yellow onion finely diced and one stalk celery finely diced. This classic base builds sweetness and aromatics that balance the acidity of tomatoes.
• Garlic Eight cloves finely chopped or grated for an even, fragrant lift in the braise.
• Tomato paste Six ounces. Cooking the paste until it darkens slightly adds caramelized tomato flavor and color to the sauce.
• Dry red wine One cup. Choose a medium bodied bottle like Chianti or Cabernet Sauvignon. The wine adds acidity and depth and cooks down into a concentrated flavor.
• Herbs and aromatics One three quarter ounce package poultry herb blend or a sprig each of rosemary sage and a few sprigs of thyme tied with kitchen twine plus two bay leaves and an optional parmesan rind for umami.
• Tomatoes and stock Fourteen ounces crushed tomatoes and two cups low sodium beef broth or water to provide braising liquid that yields a thickened sauce.
• Seasoning Kosher salt and ground black pepper to taste. Season liberally when searing and adjust at the end.
• Pasta and finishing Twenty four ounces pappardelle or pasta of choice, one half cup heavy cream and one half cup grated parmesan to finish the sauce and enrich the strands.

Instructions

Brown the short ribsHeat a large heavy bottom pot or five quart Dutch oven over medium high heat and add two tablespoons of olive oil. Pat the short ribs dry with paper towel and season on all sides with one heaping tablespoon kosher salt and fresh ground pepper. When the oil is shimmering carefully add the short ribs to the pot, working in batches to avoid crowding. Brown three to four minutes per side until a deep mahogany crust forms, then transfer to a plate. Leave about two tablespoons of rendered fat in the pot then remove any excess drippings once cooled.Brown the soffrittoAdd the remaining tablespoon olive oil if needed and reduce heat to medium. Add carrots onion and celery and season with one teaspoon kosher salt and pepper. Cook stirring occasionally until the vegetables are nicely caramelized and deeply browned about fifteen to twenty minutes. This step builds the base sweet and savory flavors that make the sauce sing.Add garlic and tomato pasteAdd the garlic and stir constantly until fragrant about one to two minutes. Stir in the tomato paste coating the soffritto and cook an additional two to three minutes until the paste deepens in color. This caramelization reduces bitterness and increases richness.Deglaze with wineIncrease heat to medium high and pour in one cup dry red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Cook until the wine reduces and is almost absorbed into the vegetables about three to four minutes. This concentrates flavor and lifts fond from the pot.Build the braiseTie your herbs with kitchen twine and add them to the pot along with two bay leaves and an optional parmesan rind. Add crushed tomatoes two cups beef broth or water and the browned short ribs. Stir to combine and bring to a boil then reduce to low and cover. Simmer gently for two and one half to three hours until the meat is fall apart tender. If the sauce reduces too quickly add a splash more stock and lower the heat.Finish the meatCarefully remove the short ribs to a cutting board or plate. Remove and discard the herb bundle bay leaves and parmesan rind from the pot. Use tongs or two forks to shred the meat into bite sized pieces discarding bones as you go. Return the shredded meat to the pot stirring to unify the sauce and meat.Cook the pastaBring a large pot of salted water to a boil and add pasta. Cook until al dente according to package directions reserving about one cup of starchy pasta water before draining. Do not rinse the pasta.Finish the sauce and toss with pastaWhile the pasta cooks bring the braised mixture up to a low simmer and stir in one half cup heavy cream and one half cup grated parmesan. Adjust seasoning with salt and pepper. Add the cooked pasta to the pot tossing to coat. Use reserved pasta water to loosen if needed and cook for one to two minutes allowing the pasta to absorb the sauce.ServePortion into wide pasta bowls and top with additional grated parmesan chopped fresh herbs and crushed red pepper if desired. Serve immediately while warm and silky.

Storage Tips

To store cool the braised sauce to room temperature then transfer to airtight containers. Refrigerate for up to five days. For longer storage divide into meal sized portions and freeze for up to three months. Thaw in the refrigerator overnight then gently reheat on the stove in a skillet adding a splash of water or stock if it tightens up. For quicker thawing submerge the sealed container in cool water then reheat slowly. Reheated sauce benefits from a final splash of cream or a handful of parmesan to restore silkiness.

Ingredient Substitutions

If short ribs are not available use boneless chuck roast cut into large chunks which will braise similarly though the texture will be slightly different. For a lighter finish swap heavy cream for half and half with a few extra minutes of simmering to integrate. To cut carbs serve over creamy polenta or roasted vegetables. To make a vegetarian version use large portobello mushrooms and brown lentils simmered in vegetable stock and a splash of balsamic for depth.

Serving Suggestions

Serve with pappardelle or casarecce to catch every bit of sauce. For a rustic experience spoon it over creamy polenta or soft gnocchi and finish with a drizzle of good olive oil and lots of grated parmesan. Add a green salad with lemon vinaigrette or roasted broccolini to cut through richness. A bold red wine or amber ale complements the savory flavors beautifully.

Cultural Background

This style of slow braise is rooted in Italian cucina familiare where tougher cuts are transformed with time and gentle heat. The technique mirrors traditional ragus from regions such as Tuscany and Emilia which rely on slow cooking to develop layers of flavor. Local variations use different meats and aromatics but the core idea remains the same; low and slow produces deeply satisfying results.

Seasonal Adaptations

In winter emphasize root vegetables such as parsnip and turnip along with carrots. In summer lighten the dish by using a little less tomato and adding roasted cherry tomatoes at the end for brightness. Holiday presentations work well with roasted mushrooms and a parsley gremolata on top to add color and freshness.

Meal Prep Tips

Make the braised sauce two days ahead then reheat and finish with cream and parmesan just before adding pasta. Portion into individual containers for lunches or pre measured dinner portions. Use freezer safe bags to flatten and stack for efficient storage. When reheating add a splash of stock to revive the texture then finish with fresh grated cheese.

Making this slowly braised short rib ragu becomes a ritual of low heat patience and big rewards. It is reliable comfort that improves with time and always invites a request for the recipe from guests. I hope it becomes part of your regular rotation and brings the same warmth to your table.