This rich and hearty beef short rib ragu is the ultimate comfort food! It's slow-cooked to perfection until the meat is fall-apart tender and the sauce is deeply flavorful. Made with simple ingredients like garlic, red wine, and tomatoes, it’s a dish that tastes like it came straight from Nanna's kitchen. It’s a cozy, make-ahead meal perfect for dinner parties, Sunday feasts, or a comforting weeknight treat.

Do you love a slow-cooked meal? Check out my osso buco with gremolata and slow cooked lamb shoulder.

If there’s one rule when it comes to making beef short rib ragu, it’s this: low and slow. Say it with me now—low and slow! This isn’t a rushed Monday night dinner. This is a simmer-all-afternoon, impress-your-date, fill-the-house-with-aroma kind of dish. The short ribs need time to break down and the rich, meaty sauce needs time to develop that deep, complex flavour we all love in a proper ragu.

Patience is key—but it’s worth it. We’re building flavour with two things: time and thyme (plus rosemary and bay leaves, because herbs are your best friend here). A good dry red wine, plenty of beef stock, and yes, bones and all are what give this ragu its depth. The bones slide right out after a long cook, leaving behind all their magic. And while this might look like a long recipe, don’t be intimidated—it’s more about waiting than working.

This ragu is made for with premade rigatoni, but it’s just as delicious over my homemade egg pasta, saffron risotto, creamy mash, or even a thick slice of toasted garlic and rosemary focaccia.

Ingredients needed for Beef Short Rib Ragu

To make the most flavourful beef short rib ragu, you only need a few simple ingredients—but they’ve got to be the right ones. These four are the heart and soul of the dish, each bringing their own magic to the pot.

• Beef short ribs – The ultimate cut for slow cooking. They’re beautifully marbled, which means you get incredibly tender meat and a rich, meaty base for the sauce.
• Beef stock – This adds depth and a savoury backbone that supports all the other flavours. Go for a good-quality stock (homemade if you’ve got it!) for the best result.
• Red wine – A generous splash of dry red wine gives the ragu acidity, complexity and richness. It also helps lift all the caramelised bits from the bottom of the pot. I use a dry red such as Pinot Noir.
• Tomato paste – Bold and concentrated, tomato paste adds a rich, slightly sweet depth to the ragu without overpowering it. It takes the place of passata or tinned tomatoes, giving the sauce just a gentle hint of tomato while keeping the focus on the meat and wine.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations & Modifications

Here are a few easy ways to switch things up or make this ragu your own:

• Swap the short ribs for chuck steak or osso buco if that’s what you have—just make sure it’s a cut that loves slow cooking.
• Use tinned tomatoes or passata if you prefer a more tomato-forward sauce instead of the subtle flavour from tomato paste.
• Skip the wine and use extra stock if you’re avoiding alcohol—just add a splash of balsamic vinegar for a touch of acidity.
• Add more herbs or veggies like oregano, parsley, or even mushrooms to boost the flavour and sneak in extra goodness.
• Skip the pasta and serve your beef short rib ragu with polenta, creamy mashed potatoes or slices of freshly baked focaccia.

How To Make Beef Short Rib Ragu

This beef short rib ragu is all about slow cooking and building layers of flavour. You’ll start by searing the ribs, sautéing your aromatics, then letting everything simmer low and slow until the meat is fall-apart tender and the sauce is rich and velvety. Patience is key—but the end result is pure magic.

FAQ's

Serve

This ragu is made for slow, indulgent meals—so serve it with something that can soak up all that rich, velvety sauce. Toss it through homemade egg pasta or your favourite premade pasta shape, spoon it over creamy saffron risotto, or even serve it on a bed of buttery mashed potatoes. Finish with a generous grating of Parmigiano, a drizzle of good olive oil, and a few slices of freshly baked focaccia.

Store

Beef short rib ragu stores beautifully and tastes even better the next day. Keep it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. If freezing, let it cool completely first. To reheat, gently warm it on the stove with a splash of water or stock to loosen the sauce.

More Slow-cooked meals

Pasta

Ragu Bolognese

Pasta

Lasagna with Ragu and Bechamel

Meat

Garlicky slow cooked lamb shoulder

Meat

Osso Buco With Gremolata & Risotto

If you make this beef short rib ragu, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.