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Short Rib Ragu

This isn't just pasta sauce, it's a three-hour meditation on why good things take time. Tough short ribs transform into fork-tender perfection in a rich, wine-braised sauce that's basically a hug in a bowl. Perfect for feeding a crowd or making enough to freeze for future you to thank present you. Double the meat if you want to achieve legendary status.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 3 lbs beef short ribs double to 6 lbs for maximum meatiness
  • 1 large onion finely diced
  • 2 carrots finely diced
  • 4 celery stalks finely diced
  • 5 garlic cloves minced
  • 2 tablespoons tomato paste
  • 500 ml red wine use something you'd actually drink
  • 2 x 400g cans crushed tomatoes
  • 250 ml beef stock plus extra if needed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh lemon zest grated Parmesan, and chopped parsley for serving

Method
 

  1. Get your oven ready. Preheat to 320°F. This low and slow approach is crucial—no shortcuts here.
  2. Sear like you mean it. Pat those short ribs completely dry and season generously with salt and pepper. Heat olive oil in two large pans over medium-high heat (or work in batches if you only have one). Sear the ribs on all sides until they're golden brown and gorgeous. Don't rush this—good color means good flavor. Set aside when done.
  3. Build your flavor base. Heat the remaining tablespoon of oil in a large oven-proof Dutch oven over medium heat. Add onion, carrots, and celery, cooking gently for about 10 minutes until soft. You want them tender, not browned, so lower the heat if needed.
  4. Add the aromatics. Stir in minced garlic and cook for 2 minutes until fragrant. Add tomato paste, mix well, and cook for another 2 minutes to develop deeper flavors.
  5. Deglaze with style. Pour in the wine and bring to a gentle simmer for a few minutes. You're not trying to reduce it completely, just letting it get comfortable in there.
  6. Bring it all together. Add crushed tomatoes and beef stock, bringing everything to a simmer. Nestle those beautiful seared short ribs back into the pot along with bay leaves and herb sprigs. The liquid should mostly cover the meat—add more stock if needed.
  7. Let the oven do its thing. Cover the pot and slide it into the oven for 3 to 3.5 hours. Check at the 3-hour mark, but don't be surprised if it needs that extra 30 minutes. You'll know it's ready when the bones slide out of the meat like they were never really attached.
  8. Shred and clean up. Remove the meat, discard bones, and shred it with two forks. Get rid of any big fat chunks, herb stems, and that tough sinewy layer that sometimes clings to the bones. Nobody needs that in their life.
  9. Final simmer magic. Return the shredded meat to the pot and let it bubble gently on the stovetop while you cook your pasta. When the pasta is ready, add it directly to the ragu with a splash of pasta water and let everything simmer together for a few minutes.
  10. Serve with pride. Top with freshly grated Parmesan, a sprinkle of lemon zest, and chopped parsley. Watch people's faces when they take that first bite.