Name: Braised Short Rib Ragu Pasta
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 3 pounds Beef Short Ribs, bone-in; 2 tablespoons Olive Oil; 1 large Yellow Onion, diced; 2 medium Carrots, diced; 2 Celery Stalks, diced; 5 Garlic Cloves, minced; 2 tablespoons Tomato Paste; 28 ounces Crushed Tomatoes; 2 cups Beef Broth; 2 Bay Leaves; 4 Fresh Thyme Sprigs; Salt and Black Pepper, to taste; 1 pound Pasta (Pappardelle or Rigatoni); 1/4 cup Fresh Parsley, chopped; 1/2 teaspoon Red Pepper Flakes (optional)

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I make rich meat sauces on a slow day. I like to cook big batches and freeze portions for busy nights. Braised Short Rib Ragu Pasta became a go-to because it stores well and tastes better the next day. It also lifts a weeknight meal with little work.

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I often cook it on a weekend afternoon. The house smells like tomato and beef. I set the oven and walk away for a while. Later I shred the meat and toss it with wide pasta. It feeds the family and leaves enough for lunches. I reheat portions slowly so the sauce stays thick.

This sauce is slow-braised beef served with wide pasta. The meat becomes very tender and the sauce turns thick and rich. You get beef, tomato, and herb flavors with a touch of sweetness from the vegetables. People often make this on a weekend or for a casual dinner with friends. It works well for leftovers and for serving a few extra people. For a different baked pasta idea, see baked ziti without ricotta.

Why make this recipe

This recipe saves time over the week. You do most work once and reheat later. The long braise builds deep flavor with little hands-on time. It is flexible — use wide pasta, rigatoni, or polenta under the sauce. You can make a large pot and freeze portions for quick meals. Pair leftovers with a cold side like best pasta salad with Italian dressing for a simple lunch or picnic.

How to make this recipe

Start by browning the ribs to add flavor. Then cook the chopped vegetables until soft and add tomato paste to deepen the sauce. Add tomatoes and broth, herbs, and return the meat. Braise low and slow until the meat falls off the bone. Shred the meat and return it to the pot to thicken the sauce. Serve with wide pasta and a sprinkle of parsley. If you like rich shellfish dishes, try the buttered lobster pasta for another special meal. This process keeps the steps clear and the sauce rich.

Ingredients

Beef Short Ribs: 3 pounds, bone-in — bones add deep flavor while braising. Olive Oil: 2 tablespoons — for browning. Yellow Onion: 1 large, diced — gives sweetness. Carrots: 2 medium, diced — add body and mild sweetness. Celery Stalks: 2, diced — for base flavor. Garlic Cloves: 5, minced — for aroma. Tomato Paste: 2 tablespoons — concentrates tomato flavor. Crushed Tomatoes: 28 ounces — the sauce base. Beef Broth: 2 cups — for braising liquid. Bay Leaves: 2 and Fresh Thyme Sprigs: 4 — for aroma. Salt and Black Pepper: To taste. Pasta (Pappardelle or Rigatoni): 1 pound. Fresh Parsley: 1/4 cup, chopped. Red Pepper Flakes (optional): 1/2 teaspoon. For a spicier weeknight twist, see creamy cajun chicken pasta as a guide for bold spice levels.

Directions

Preheat your oven to 325°F. Place a Dutch oven on the stove over medium-high heat. Season the short ribs with salt and pepper. Heat olive oil in the pot and brown the ribs on all sides. Remove and set aside. In the same pot, sauté onion, carrots, and celery for about 8 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cook until it darkens. Add crushed tomatoes and beef broth. Add bay leaves and thyme. Return the short ribs to the pot, submerging slightly. Cover and transfer to oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone. Remove ribs and shred meat. Discard bones and fat. Return meat to sauce and simmer for 10 minutes to thicken. Cook pasta until al dente, toss with ragu, garnish with parsley and optional red pepper flakes, and serve hot.

Notes: Browning the ribs adds a deep, roasted flavor. Cooking the tomato paste until it darkens removes raw taste. Braising low and slow breaks down the collagen and makes the meat fall apart. Shredding and simmering the meat in the sauce helps the flavors blend and the sauce thicken.

How to serve this recipe

Serve the sauce over wide pasta like pappardelle or rigatoni. Spoon plenty of sauce and shredded meat on each plate. Add chopped parsley on top for freshness. Offer grated cheese on the side if you like. This version works for a family dinner, a casual guest meal, or a weekend supper. Serve with a simple green salad or crusty bread to soak up extra sauce. The dish warms well, so you can make it ahead and reheat gently before guests arrive. Braised Short Rib Ragu Pasta pairs well with a simple red wine.

How to store this recipe

Cool the ragu to room temperature before storing. Put portions in airtight containers. In the fridge, use within 3–4 days. For longer storage, freeze up to 3 months. Thaw in the fridge overnight before reheating. Reheat slowly on the stove with a splash of broth if the sauce is too thick. Store pasta and sauce separately when possible to avoid soggy noodles. Label containers with the date so you know freshness at a glance.

Tips to make this recipe

Trim excess fat but leave some for flavor. Don’t rush browning; it adds depth. If the sauce is too thin, simmer uncovered to reduce it. If too salty, add a splash of water or a peeled potato while simmering and remove later. Use a fork to test meat for easy shredding. For dessert after this rich meal, try the best classic strawberry shortcake for a light, easy finish. These tips fix common small problems and keep the cooking simple.

Variation

Swap beef short ribs for chuck roast if ribs are not available. Use red wine for part of the braising liquid for deeper flavor. For a lighter version, reduce the tomato and add a splash of balsamic vinegar at the end. You can also slow-cook this in a covered slow cooker for 6–8 hours on low. The main limits are time and the need for slow cooking; the long braise is what makes the meat tender and the sauce rich, so fast methods will change the final texture.

FAQs

Q: Can I use boneless beef? A: Yes. Cook time is similar, but watch for overcooking.

Q: Can I make this in a slow cooker?

A: Yes. Brown first, then cook 6–8 hours on low.

Q: How do I fix a thin sauce?

A: Simmer uncovered until it reduces and thickens.

Q: Can I freeze the cooked pasta with sauce?

A: It freezes, but pasta can get soft. Freeze sauce and pasta separately if you can.

Conclusion

This ragu is a practical meal for busy weeks and for easy entertaining. It cooks mostly on its own and gives deep, slow-cooked flavor with little fuss. Make a big pot, freeze some, and reheat well for quick dinners. For more ways to cook or similar recipes, check a slow-braised version that works with slow cookers and Instant Pots at Slowly Braised Short Rib Ragu (Slow Cooker, Instant Pot-friendly), a wine-braised approach that pairs well with pappardelle at Short Ribs with Pappardelle – The Best Ragu Ever, and an oven-braised rigatoni-friendly recipe at Oven-Braised Short Rib Ragu With Rigatoni – Food52.