Beef Shortrib Ragu

This beef shortrib ragu is a labor of love that transforms basic ingredients into something spectacular. The long, slow cooking process creates a rich, deeply flavored sauce that’s perfect over pasta or mashed potatoes.

Ingredients

For the Ragu

  • 3-4 lbs beef shortribs
  • 4 medium onions, diced
  • 5-6 carrots, shredded
  • 5-6 celery stalks, diced
  • 1 head of garlic, cloves peeled
  • 2-3 tbsp tomato paste
  • 2 cans (28 oz each) whole San Marzano tomatoes
  • 4 cups beef stock
  • 2 tbsp kosher salt
  • Fresh ground black pepper
  • 1 tsp red pepper flakes
  • 2 tbsp Italian seasoning blend
  • Fresh basil and sage for garnish

For Serving

  • 1 lb rigatoni pasta (or colcannon for a twist)

Instructions

  1. Prep the Meat

    • Season the shortribs generously with salt
    • Let them come to room temperature before cooking

  2. Sear the Meat

    • Sear the shortribs aggressively
    • Don’t flip until they naturally release from the pan
    • Once seared on all sides, set aside

  3. Build the Base

    • Reduce heat
    • Cook down 4 onions in the rendered beef fat
    • Add shredded carrots, chopped celery, and peeled garlic cloves
    • Season with salt, pepper, red pepper flakes, and Italian seasonings
    • Cook until vegetables are softened and starting to caramelize

  4. Create the Sauce

    • Add tomato paste and cook for a few minutes
    • Add San Marzano tomatoes
    • Return shortribs to the pot with any accumulated juices
    • Add enough beef stock to barely cover the ribs

  5. Slow Cook

    • Transfer to a 300°F oven
    • Cook for several hours until meat is tender and falling off the bone
    • Check occasionally, adding more liquid if needed

  6. Finish the Dish

    • Remove shortribs
    • Pull meat from bones and roughly chop
    • Blend the sauce with an immersion blender until smooth
    • Return meat to the sauce
    • Simmer for additional 10-15 minutes

  7. Serve

    • Serve over al dente rigatoni or colcannon
    • Garnish with fresh basil and sage

Notes

This recipe is quite forgiving with timing - it’s hard to overcook. The key is low and slow cooking to allow the connective tissue in the shortribs to break down completely, resulting in tender, flavorful meat and a rich sauce.

The sauce can be made a day ahead and reheated - in fact, it often tastes better the next day as the flavors have time to develop further.