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short rib pasta sauce
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4.71 from 71 votes

Short Rib Ragu

A decadent red wine braised short rib sauce for pasta ( or whatever else you'd like it on top of! )
Prep Time45 mins
Cook Time2 hrs
Total Time2 hrs 45 mins
Course: Dinner
Cuisine: Italian
Keyword: braised short ribs
Servings: 6 people
Author: Marianne


  • Dutch Oven


  • 3 lbs bone-in short ribs
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 Tablespoons extra virgin olive oil
  • 1 cup diced onion
  • ½ cup diced carrots
  • ½ cup diced celery
  • 2 Tablespoons tomato paste
  • 3 cloves garlic minced
  • 2 Tablespoons flour
  • 2 cups red wine
  • 2 cups beef stock low sodium
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 3 balls of burrata


  • Preheat the oven to 350 degrees F. Liberally salt and pepper the short ribs on all sides.
  • In a large dutch oven set over medium high heat, add the olive oil.
  • Brown the short ribs on their tops and bottoms ( only two sides ) for 5 minutes. Do this in batches if your pot cannot fit all 3 lbs in at once comfortably.
  • Remove the meat from the pot and set it aside on a clean plate. Reduce the heat to medium. Add the diced onion, carrots, and celery. Cook 8 - 10 minutes, or until they start to soften.
  • Add the tomato paste and the garlic to the pot and stir to combine. Cook for 3 minutes. Stir in the flour, and cook for 1 minute, stirring often to prevent burning.
  • Stir in 2 cups of red wine. Cook for 5 minutes until the sauce starts to thicken.
  • Stir in the beef broth, bay leaves, whole thyme sprigs. Add the browned short ribs to the pot, and bring to a simmer.
  • Cover the pot and place in the oven on 350 F for 2 hours.
  • Once time is up, carefully remove the pot from the oven and remove the lid ( it will be HOT! Use an oven mitt! ) Remove the thyme springs and the bay leaves. Using two forks, shred the short ribs and stir them into the sauce.
  • Serve over pasta, with ½ a ball of burrata on top.