Short Rib Ragu Recipe

Name: Short Rib Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless beef shortribs; 1/2 cup chopped carrots; 1 piece whole onion, diced; 8 ounces sliced mushrooms; 12 ounces tomato paste (2 cans); 28 ounces peeled tomatoes; 1/2 cup red wine; 3 pieces garlic cloves; 1 tablespoon olive oil; 1 tablespoon Italian Seasoning; 2 pieces Bay leaf; 1 teaspoon crushed red pepper; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 pound pappardelle pasta (optional)

Servings: persons

2 pounds boneless beef shortribs
1/2 cup chopped carrots
1 piece whole onion, diced
8 ounces sliced mushrooms
12 ounces tomato paste (2 cans)
28 ounces peeled tomatoes
1/2 cup red wine
3 pieces garlic cloves
1 tablespoon olive oil
1 tablespoon Italian Seasoning
2 pieces Bay leaf
1 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound pappardelle pasta (optional)

1
Heat a large skillet over medium/high and add the tbsp of olive oil. Slice the short ribs into chunks (about 2 inches long). Brown for 3 minutes on each side. Add to the crockpot.
2
Then add the peeled tomatoes, squeezing each by hand (or a potato masher) before placing in the pot.
3
Finally add all other ingredients except for the pasta to the crockpot.
4
Turn on low and cook for 8 hours (it should work on high for 4 as well).
5
If you choose to serve with pasta, 20 minutes before serving, bring a large pot of salted water to boil. Add the pasta and cook 8 minutes or until al dente.
6
Scoop the ragu over the pasta and serve.

1219

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds boneless beef shortribs, 1/2 cup chopped carrots, 1 piece whole onion, diced, 8 ounces sliced mushrooms, and more.

Yes, Short Rib Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Rib Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions