Slow-Cooked Short Rib Ragu Recipe – Rich, Tender & Flavorful

Name: Slow-Cooked Short Rib Ragu Recipe – Rich, Tender & Flavorful
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 lbs (900g) bone-in beef short ribs (trimmed of excess fat); 1 large onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 cup (240ml) dry red wine (like Cabernet or Chianti); 2 cups (480ml) beef stock (low-sodium preferred); 1 can (14oz/400g) crushed tomatoes; 2 tbsp tomato paste; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 1 bay leaf; 2 tbsp olive oil; Salt & black pepper to taste; 1 tsp sugar (optional, to balance acidity)

5 steps

Prep:15minCook:3h 30min

Nothing compares to a soft, low-simmering Short Rib Ragu that is luscious and falls off the bone.

Updated at: Wed, 06 Aug 2025 14:45:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories680.3 kcal (34%)

Total Fat48.5 g (69%)

Carbs25.4 g (10%)

Sugars9.7 g (11%)

Protein21.7 g (43%)

Sodium719.7 mg (36%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

900gbeef short ribs

bone-in, trimmed of excess fat

1onion

large, finely chopped

1 cupdry red wine

like Cabernet or Chianti

480mlbeef stock

low-sodium preferred

400gcan crushed tomatoes

2 Tbsptomato paste

2 sprigsfresh rosemary

3 sprigsfresh thyme

2 Tbspolive oil

1 tspsugar

optional, to balance acidity

Instructions

Step 1

Short Ribs Seared: After patting the ribs dry, liberally season them with salt and pepper. In a Dutch oven, heat the olive oil over medium-high heat. Sear ribs for 3–4 minutes on each side, or until they are well browned. Take out and put aside.

Step 2

Sauté the Aromatics: Put the celery, carrots, and onion in the same pot. Cook until tender, 5 minutes. Add the tomato paste and garlic, and simmer for one minute until aromatic.

Step 3

Pour in red wine and scrape up: Any browned bits to deglaze and simmer. Cut in half (around 5 minutes). Add the herbs, beef stock, crushed tomatoes, and sugar, if using. Put the ribs back in the pot.

Step 4

For the ideal slow cooking: Cover and simmer over low heat for 3–4 hours (or in an oven set to 325°F/160°C) until the meat shreds easily. Shred the meat, discard the herbs, and then toss it back into the sauce.

Step 5

Serve and Savour! Serve with creamy polenta or toss with pappardelle. Add fresh herbs and Parmesan as garnish.

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