This short rib ragu is a true culinary delight, transforming tough cuts into fork-tender perfection through patient oven-braising. This recipe is designed to yield deeply flavored, fall-off-the-bone beef in a rich tomato sauce, making it an ideal dish for special occasions or a comforting weekend meal. Preparing short rib ragu takes time, but the hands-on effort is minimal for such a rewarding outcome. The slow cooking process allows the flavors to meld beautifully, creating a ragu that tastes like it simmered all day, but with the consistent, gentle heat of the oven doing most of the work. I’ve found that the consistent temperature of oven-braising prevents scorching and ensures even cooking, which was a common challenge for me when I first attempted this dish on the stovetop.

⏱ Time: 285 min
👥 Servings: 6-8
📊 Level: Medium
🥗 13 ingredients
Fall-Off-The-Bone Short Rib Ragu - Short rib ragu: Master this incredibly tender, oven-braised recipe. Slow-cooked with red wine and San Marzano tomatoes for a

Fall-Off-The-Bone Short Rib Ragu

Short rib ragu: Master this incredibly tender, oven-braised recipe. Slow-cooked with red wine and San Marzano tomatoes for a rich, comforting sauce.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 480 kcal

Ingredients
  

  • 2 tablespoons extra virgin olive oil (divided)
  • 4-5 lbs bone-in beef short ribs (~6-8 short ribs)
  • salt and pepper
  • 2 medium carrots (finely chopped, ~1 cup)
  • 1 large shallot or small yellow onion (chopped)
  • 4 cloves garlic (pressed or minced)
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
  • 2 cups beef stock or broth
  • 28 oz can whole San Marzano tomatoes
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 drizzle of lemon juice

Instructions
 

  • Preheat the oven to 300 degrees. Heat a large Dutch Oven over medium-high heat.
  • Season short ribs with salt and pepper. Sear in 1 Tablespoon oil until browned on all four sides, 3-4 minutes per side. Transfer to a plate.
  • Add remaining Tablespoon oil to the pot. Sauté carrots and shallots/onions for 5-7 minutes, then add garlic for 1-2 minutes.
  • Stir in tomato paste for 1 minute. Add red wine, bring to a simmer, then reduce for 5 minutes.
  • Add beef broth, San Marzano tomatoes, bay leaves, and fresh thyme. Nestle short ribs into the pot, cover, and braise in the oven for 4 hours.
  • Remove short ribs, discard bones, and shred the meat. Refrigerate the meat and sauce separately.
  • Remove bay leaves and thyme stems from the sauce. Refrigerate the sauce for at least 4 hours, or overnight, until fat solidifies.
  • Scrape off fat, reheat sauce, and mash tomatoes/vegetables. Add shredded short ribs and a drizzle of lemon juice. Taste and adjust seasoning.

Notes

– Sear the short ribs thoroughly on all sides to develop a deep, caramelized crust. This Maillard reaction is crucial for building foundational flavor in your short rib ragu.
– For food safety, ensure beef short ribs reach an internal temperature of 145°F (63°C) with a 3-minute rest, though for shreddable texture, you’ll cook much longer. For optimal shredding, the meat should be effortlessly pulled apart with two forks.
– Don’t skip reducing the red wine. This step concentrates its flavor and cooks off the alcohol, adding a complex depth to your short rib ragu.
– Make ahead & storage: The ragu can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen overnight! Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the oven at 300°F (150°C) until warmed through.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Sear the short ribs thoroughly on all sides to develop a deep, caramelized crust. This Maillard reaction is crucial for building foundational flavor in your short rib ragu.
  • For food safety, ensure beef short ribs reach an internal temperature of 145°F (63°C) with a 3-minute rest, though for shreddable texture, you’ll cook much longer. For optimal shredding, the meat should be effortlessly pulled apart with two forks.
  • Don’t skip reducing the red wine. This step concentrates its flavor and cooks off the alcohol, adding a complex depth to your short rib ragu.
  • Make ahead & storage: The ragu can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen overnight! Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the oven at 300°F (150°C) until warmed through.

This Oven-Braised Short Rib Ragu delivers exceptional flavor and tenderness with minimal fuss. Share your own tips and variations for this comforting dish!

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