If you’re craving a dish that wraps comfort, flavor, and a bit of rustic charm into one pot, you’re going to love this Short Rib Ragu with Pasta and Herbs Recipe. It’s one of those meals that feels like a warm hug on a plate—perfect for chilly nights, dinner parties, or just any day you want to slow down and savor something truly special. The slow-simmered short ribs meld beautifully with fresh herbs and rich tomatoes, creating a sauce so deep and luscious that every bite feels like a celebration.

What I love most about this Short Rib Ragu with Pasta and Herbs Recipe is how versatile it is. You can make it ahead (which is a huge win busy weeknights), and the flavors only improve the next day. Plus, it pairs like a dream with wide ribbons of tagliatelle or pappardelle pasta, soaking up all that meaty goodness. Trust me, once you try this, you’ll find yourself going back to it again and again.

Ingredients You’ll Need

The magic of this Short Rib Ragu with Pasta and Herbs Recipe lies in combining quality ingredients that build layers of flavor without fuss. Shopping with fresh herbs and good-quality meat makes all the difference, and I always recommend getting the short ribs from a trusted butcher if you can.

Beef short ribs: Going for bone-in is great, but I prefer de-boned for easier eating. Choose well-marbled meat for ultimate tenderness.
Light olive oil: A neutral oil like light olive or avocado oil works best for searing.
Kosher salt: Essential for seasoning and drawing out the meat’s natural flavors.
White onion: Finely diced to melt into the sauce and add sweetness.
Celery: Adds subtle earthy crunch when finely diced.
Carrot: Brings a natural sweetness that balances the acidity in the tomatoes.
Garlic cloves: Minced to release their robust aroma.
Tomato paste: Vital for deep, concentrated tomato flavor and color.
Red wine: Use a good pouring wine; it enriches the ragu with complex layers.
Broth: Beef broth is my go-to here, but chicken broth works if preferred.
Crushed tomatoes: Canned tomatoes are perfect year-round for consistent quality.
Herb bundle: Rosemary, thyme, and parsley stems tied together add fresh herbal notes without leaving flecks everywhere.
Bay leaves: Classic in slow-simmered sauces for subtle aromatic depth.
Sherry or red wine vinegar: A splash cuts through the richness and brightens the whole dish.
Fresh cracked pepper: Adds just the right amount of bite.
Pasta (tagliatelle or pappardelle): Wide ribbons are fantastic for holding onto the meaty sauce.
Chopped parsley and grated Parmigiano Reggiano: For finishing with fresh, savory elegance.

Variations

I love making this recipe my own depending on the season or who’s at my table. Don’t be shy—this Short Rib Ragu with Pasta and Herbs Recipe is forgiving and ready for your twists!

Mushroom boost: Adding sautéed cremini mushrooms amps up the umami; I tried this last fall and it was a hit with mushroom lovers.
Spicy kick: Toss in a pinch of chili flakes during the sauce simmer for a subtle heat that complements the richness.
Slow cooker method: If you’re busy, throw everything into a slow cooker on low for 7-8 hours—just remember to brown the meat first.
Gluten-free pasta: No problem here—just swap in your favorite gluten-free ribbon pasta and enjoy without compromise.
Make it dairy-free: Skip the Parmigiano reggiano and try nutritional yeast or a sprinkle of toasted nuts for nuttiness.

How to Make Short Rib Ragu with Pasta and Herbs Recipe

Step 1: Brown the short ribs

Start by patting your short ribs dry and seasoning them generously with kosher salt. Heat the oil in a heavy-bottomed pot over medium-high heat and sear the ribs in batches. You want a deep brown crust, not a boil—this step locks in flavor and sets a rich base for your ragu. Don’t rush; spend about 3-4 minutes per side and don’t overcrowd the pan to keep the temperature steady.

Step 2: Build the soffritto and enrich the sauce

Once the ribs are browned and set aside, lower your heat slightly and add the onion, celery, and carrot to the pot. Cooking them slowly until they soften (about 7-8 minutes) draws out their natural sweetness. Then add your minced garlic and cook for another minute—watch it carefully as garlic burns quickly. Stir in the tomato paste and cook for 2 minutes to caramelize it; that’s key for depth. Deglaze with red wine, scraping up those beautiful browned bits stuck to the pot—it’s pure flavor gold.

Step 3: Simmer low and slow

Add the broth, crushed tomatoes, herb bundle, bay leaves, and the browned ribs back into the pot. Bring everything to a boil, then drop to a very low simmer with a lid slightly askew. This ragu takes patience—plan for 2.5 to 3 hours of gentle cooking, stirring occasionally. The meat will become fall-apart tender, and the sauce will thicken into a luscious, rich coating for your pasta.

Step 4: Finish the sauce and cook the pasta

About 10 minutes before serving, fish out the herb bundle and bay leaves. Stir in the sherry or red wine vinegar for a touch of brightness that cuts through the richness—trust me, you don’t want to skip this! Season to taste with salt and pepper. Meanwhile, cook your pasta in salted boiling water just until al dente; wide pasta shapes really catch the chunky sauce perfectly.

Step 5: Combine and serve

Toss your pasta with a good ladle of the short rib ragu, letting those tender chunks of meat cling to the noodles. Spoon the saucy pasta onto plates and sprinkle generously with chopped parsley and freshly grated Parmigiano Reggiano. Now take a moment—this is when your kitchen smells like heaven, and you’re about to dig in.

How to Serve Short Rib Ragu with Pasta and Herbs Recipe

Short Rib Ragu with Pasta and Herbs Recipe - Recipe Image

Garnishes

I’m a big fan of finishing this dish with chopped fresh parsley—it adds a pop of color and freshness that brightens every bite. Of course, freshly grated Parmigiano Reggiano is a must to add salty, nutty richness. Some days, I sprinkle a little lemon zest on top just for an unexpected zing!

Side Dishes

Since this ragu is already so hearty, I like light, simple sides like a crisp green salad with lemon vinaigrette or roasted Brussels sprouts to balance richness. A crusty loaf of bread on the side is heaven for mopping up the leftover sauce—you won’t want to waste a drop.

Creative Ways to Present

For special gatherings, I’ve served this Short Rib Ragu with Pasta and Herbs Recipe in shallow bowls with a sprig of rosemary on top for drama. Another time, I layered it in a baking dish with fresh mozzarella and baked it briefly, creating a rustic baked pasta ragu that was unforgettable.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers in an airtight container in the fridge and have found the flavors marry beautifully overnight. The texture stays tender as long as you cool it properly and reheat gently. It’s perfect to prep earlier in the week for a no-fuss meal when you’re tired.

Freezing

This ragu freezes really well! I portion it into freezer-safe containers, making sure it cools completely before sealing. It lasts up to 3 months in the freezer, so it’s a great make-ahead option for busy days or unexpected guests.

Reheating

To reheat, I gently warm the ragu over low heat with a splash of broth or water to loosen the sauce if needed. Stir often to avoid sticking and keep the short ribs melt-in-your-mouth tender. Pair it with freshly cooked pasta or heat leftover noodles separately before combining.

FAQs

Can I use other cuts of beef for the Short Rib Ragu with Pasta and Herbs Recipe?

Absolutely! While short ribs are ideal for their marbling and tenderness when slow cooked, you can substitute with beef chuck roast or brisket. Just be mindful they might require slight adjustments in cooking time to get that same fall-apart texture.
What pasta pairs best with Short Rib Ragu with Pasta and Herbs Recipe?

Wider ribbon pastas like tagliatelle or pappardelle are my favorites because their shape captures the chunky ragu sauce perfectly. You can also try rigatoni or even homemade egg noodles for a fantastic pairing.
How long does it take to cook the ragu until the short ribs are tender?

Plan for about 2.5 to 3 hours of gentle simmering on low heat. The key is low and slow to break down the connective tissue and get that delicious, melt-in-your-mouth meat texture.
Can I make this recipe ahead of time?

Yes! In fact, the ragu tastes even better the next day after the flavors have melded. It can be refrigerated for up to 3 days or frozen for longer storage—making it perfect for meal prep.
What can I use instead of red wine?

If you prefer not to cook with wine, you can substitute with extra beef broth combined with a splash of balsamic vinegar for acidity. It won’t replicate the exact depth, but it still delivers a delicious sauce.

Final Thoughts

This Short Rib Ragu with Pasta and Herbs Recipe really holds a special place in my recipe box—and I’m sure it will in yours too. It’s the kind of dish that brings people together, invites slow conversations, and fills your home with warmth. Give yourself the joy of taking your time with it, and enjoy every bite. I can’t wait for you to fall in love with it just like I have.