Beef short rib ragu
This beef short rib ragu is probably one of the most cooked recipes I’ve ever published. I originally developed the recipe to be paired with gnocchi, but over the years watching how others cook it – and how I often do too – I’ve come to realise that it is just as special paired with any short pasta, or fresh pappardelle! So here we are in 2026, and I’m updating the recipe to split the two components out, leaving you with this sauce. Choose your own adventure with the vessel you choose to serve it with.
While short ribs aren’t the cheapest of cuts to acquire, for an indulgent lunch they really are quite special – and if like me you live in a two person household (rather 2.5 person household as I’m updating this today), this recipe yields enough for 6 so there will be leftovers galore.
I often serve this with some fresh parsley, however a gremolata would also work really well if you’re looking for something to cut through the richness of the sauce. You can find a recipe for that here. Otherwise, this is best enjoyed with a smattering of parmigiano reggiano, and a glass of wine.
Beef short rib ragu
Ingredients
Beef short rib ragu
- EVOO
- 1.4 kg beef short ribs as your butcher to cut them into smaller pieces so they can fit in your pan more easily, if you need to – roughly 6 pieces
- 1 carrot
- 2 celery sticks
- 1 brown onion
- 1 leek bitter green ends can be discarded or saved in the freezer for stock scraps
- 4-5 garlic cloves smashed
- 1 heaped tbsp tomato pureé/paste
- 200 ml red wine – I used Chianti for this recipe
- 400 ml beef stock
- 1 can San Marzano tomatoes strained of their juices (save the juices for another use!)
- 2 bay leaves
- Parmesan rind optional
- Big handful of grated Parmigiano Reggiano plus extra to serve
- Parsley to serve
- 500 g Pasta of choice
Instructions
- Bring the short ribs to room temperature and pat dry to remove any excess moisture. Season generously with salt and pepper.
- Blend the celery, carrot, onion and leeks to a fine paste-like texture and set aside.
- Add a couple of tablespoons of EVOO to a searing hot sauteuse pan (or a pan large enough to make the ragu) and brown the shorts ribs on all sides – remove from the pan and set aside.
- Add the blended vegetable mix to the same pan and sauté for a few minutes before adding the garlic.
- Make space in the pan and add the tomato pureé – let it cook/caramelise for a minute or so before stirring through the vegetables.
- Nestle the short ribs back into the pan, pour in the wine and reduce by 1/3.
- Add the beef stock, tomatoes, bay leaves and parmesan rind if using, bring to a boil then reduce to barely a simmer – cover and gently cook away for 3-3.5 hours.
- After this time the meat should be completely tender – melt in your mouth – and the bones should pull out with complete ease.
- After removing the bones, shred the meat while still in the pan with two forks – discard the bay leaves and parmesan rind. Season to taste.
- Bring a large pot of generously salted water to a gentle boil and cook your pasta until al dente. Transfer directly to the sauce.
- Add a smattering of grated Parmigiano directly to the ragu and toss to marry.
- Serve family style or divide between bowls – garnish with chopped parsley and extra grated Parmigiano, of course.
