Rich short rib ragu pasta: 2 hour comfort

Oh, this short rib ragu pasta is pure comfort in a bowl, trust me! It’s that kind of cozy, soul-warming dish that makes you want to curl up on the couch with a good book. I’ve always been obsessed with digging into those deep, rich flavors that only come from a long, slow braise, and this recipe? It’s my absolute go-to for achieving just that. It reminds me of chilly evenings and happy family dinners. My passion is creating hearty, flavorful meals that feel special without being fussy, and this short rib ragu pasta absolutely nails it every single time.

Why You’ll Love This Short Rib Ragu Pasta

• It’s incredibly easy to make – just a little prep and the oven does the magic!
• The flavor is SO RICH and deep, thanks to that slow braise.
• Super comforting and satisfying, perfect for a cozy night in.
• You can use almost any wide pasta shape; pappardelle is just my fave!
• Elegant enough for company but totally doable for a weeknight treat.

Ingredients for the Best Short Rib Ragu Recipe

Alright, let’s talk about what goes into this amazing short rib ragu pasta. There aren’t too many wild ingredients, but using good quality ones really makes a difference. I always go for bone-in short ribs because they just have so much more flavor, even if they are a bit messier to handle! And don’t skip that parmesan rind – it’s like a little flavor bomb in the sauce. Trust me on this one!

• 2.5 pounds bone-in beef short ribs
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 1 large carrot, finely diced
• 1 celery rib, finely diced
• 4 cloves garlic, minced
• 1 3/4 cups low sodium beef broth
• 2 teaspoons beef bouillon paste
• 1 can (28 ounces) whole peeled tomatoes, crushed by hand
• 2 tablespoons tomato paste
• 1 parmesan rind (just the hard bit that’s left over when you finish a cheese block!)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 pinch crushed red pepper flakes (optional, but gives it a little kick!)
• 1 pound pappardelle pasta (or any wide pasta you love!)
• 1/2 cup grated parmesan cheese for serving
• fresh basil, chopped for garnish

Crafting Your Perfect Short Rib Ragu Pasta

Alright, let’s get down to business and make this amazing short rib ragu pasta! It might seem like a lot of steps, but honestly, most of the time is just hands-off simmering, which is my favorite kind of cooking.

Step 1: First things first, season your short ribs really well with that salt and pepper. Get your big Dutch oven nice and hot over medium-high heat, add the olive oil, and then sear those short ribs. You want them a deep, gorgeous brown on all sides – this takes about 8 minutes total and it’s crucial for flavor! Don’t crowd the pan; do it in batches if you have to. Then, just pop those beauties onto a plate for a minute.

Step 2: Turn the heat down to medium for the veggies. Toss in your finely diced onion, carrot, and celery, plus the minced garlic. Give them a good stir and let them soften up for about 4 to 5 minutes. You’re just looking for them to get nice and tender, not browned or anything.

Step 3: Now for the liquid magic! Pour in the beef broth and stir in that bouillon paste. Get your spoon in there and scrape up all those delicious browned bits stuck to the bottom of the pot – that’s pure gold! Then, add the crushed tomatoes (I love crushing them by hand for a rustic feel!), tomato paste, that secret flavor weapon, the parmesan rind, oregano, basil, bay leaves, crushed red pepper flakes if you like a little heat, and fresh thyme sprigs. Give it all a really good stir.

Step 4: Nestled those gorgeous short ribs back into the pot, making sure they’re cozy in the sauce. Bring everything up to a gentle boil, then immediately turn the heat down to low, slap the lid on, and let it simmer away for a good 2 hours. You want that meat to be falling-off-the-bone tender. Honestly, the smell that fills your house during this time is just heavenly!

Step 5: Once the meat is super tender, carefully take the short ribs out and put them on a cutting board. Discard any bones – they should come right off! Then, using two forks, shred all that delicious, tender meat. Pop the shredded meat right back into the sauce. Now, fish out and discard the thyme stems, bay leaves, and that wonderful parmesan rind. Let the sauce simmer uncovered for about 30 more minutes. This is key to thickening it up and really intensifying all those amazing flavors. You want a rich, luscious sauce that clings beautifully to the pasta.

Step 6: While the sauce is thickening, get a big pot of salted water boiling for your pasta. Cook your pappardelle (or whatever pasta you’ve chosen!) until it’s just shy of al dente – it’ll finish cooking in the sauce. Using tongs, transfer the pasta directly from the boiling water into the ragu pot. Toss it all together really well and let it cook together for about 5 minutes. This marries the pasta and the sauce perfectly, making every strand coated in that incredible flavor. You can learn how to make amazing scones while this simmers: Mary Berry Classic Perfect Scones Recipe. Or perhaps a comforting fish pie: Mary Berry Fish Pie Recipe. And if you have a sweet tooth, Mary Berry’s carrot cake is divine: Mary Berry Easy Carrot Cake Recipe.

Step 7: Serve this glorious short rib ragu pasta in shallow bowls. Top with a generous sprinkle of grated parmesan cheese and some fresh, chopped basil for a pop of color and freshness. Enjoy every single bite!

Serving Your Short Rib Ragu Dinner

Now that you’ve got this incredible short rib ragu pasta ready to go, let’s talk about what makes it even better!

• Crusty Bread: You absolutely NEED some good crusty bread. It’s perfect for mopping up every last bit of that rich, delicious ragu sauce. Don’t leave any behind!
• Simple Green Salad: A light, fresh salad with a simple vinaigrette is a wonderful contrast to the richness of the pasta. It just cuts through everything beautifully. Maybe something like our Mary Berry Guacamole Recipe for a spicy kick, or if you want a dessert, her Mary Berry Victoria Sponge Cake Recipe is to die for after such a hearty meal.
• Garlic Bread: Because, well, garlic bread. It’s a classic for a reason and complements Italian flavors like nothing else.

Storing and Reheating Your Short Rib Ragu Pasta

Leftovers are your friend with this amazing short rib ragu pasta! You can keep the ragu and any cooked pasta in separate airtight containers in the fridge for up to 3-4 days. Honestly, the flavor often gets even better the next day!

When you’re ready to reheat, I strongly recommend warming the ragu gently on the stovetop over low heat, stirring it occasionally until it’s nice and hot. If you’re reheating the pasta too, you can add it directly to the sauce to warm through, or cook a fresh batch. Microwaving works, but the stovetop just gives you the best texture. For meal prep, keep the ragu and plain pasta separate. You can even prep overnight oats while you’re at it: Mary Berry Overnight Oats Recipe. Then combine them when you’re ready to serve!

Frequently Asked Questions About Short Rib Ragu Pasta

Got questions about this delicious short rib ragu pasta? I’ve got answers!

Q: Can I make short rib ragu in a slow cooker?

A: Absolutely! While I love my Dutch oven for that deep sear, a slow cooker is fantastic for hands-off cooking. Just brown the short ribs and sauté the veggies as usual, then toss everything into your slow cooker (minus the pasta, of course). Cook on low for 6-8 hours or high for 4-5 hours until the meat is super tender. You’ll get a wonderful short rib ragu slow cooker version! Or try this other great short rib ragu slow cooker recipe.

Q: What kind of pasta is best for short rib ragu?

A: For a hearty Italian ragu like this, you want a pasta that can really hold onto that rich sauce. Wide, flat shapes like pappardelle (my personal favorite!) or tagliatelle are ideal. Rigatoni, penne, or even bucatini work well too. Basically, anything with a good surface area to grab onto that delicious meat sauce!

Q: My sauce isn’t thick enough. How do I fix it?

A: No worries, this happens! A simple trick is to just simmer the sauce uncovered for a bit longer at the end, like I mentioned in the recipe. The liquid will evaporate, concentrating the flavors and thickening the sauce naturally. If you need it thicker super fast, you can also make a slurry with a tablespoon of cornstarch and a little water, then whisk it into the simmering sauce until thickened. Easy peasy!

Before You Go

I really hope you give this incredible short rib ragu pasta a try! It’s become such a special dish in my home, and I know you’ll love it too. If you whip it up, please leave a comment letting me know how it turned out, or rate it below – I’d love to hear from you! You might also enjoy our easy weeknight sourdough pizza recipe, or follow along for more delicious recipes on Pinterest!

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