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Braised Short Ribs

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This luxurious dish features tender beef short ribs slowly braised in a rich tomato and red wine sauce until fall-apart tender. The meat is shredded and combined with the reduced sauce, creating an intensely flavorful ragu.

The dish is served over creamy Parmesan mashed potatoes that perfectly complement the rich, savory meat. The entire cooking process takes about 3 hours, with most of that time being hands-off oven braising. The result is an impressive, restaurant-quality meal perfect for special occasions or Sunday dinner.

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Updated on Sat, 03 May 2025 11:20:13 GMT
A plate of food with meat and potatoes. Pin it
A plate of food with meat and potatoes. | tasteofcook.com

This hearty short rib ragu transforms humble ingredients into something truly spectacular. Simmering for hours in a rich tomato and wine sauce, the boneless short ribs become fall-apart tender while developing an incredible depth of flavor. Served over creamy parmesan mashed potatoes, this dish is the definition of comfort food at its finest.

I first made this short rib ragu when my in laws were visiting for the weekend, and they were amazed that something so luxurious could come from my kitchen. Now it has become our go to recipe whenever we want to impress dinner guests or celebrate special occasions.

Ingredients

  • Boneless short ribs: Provide rich, meaty flavor and become incredibly tender during the long braise
  • San Marzano tomatoes: Offer a sweet, less acidic flavor profile that creates the perfect base for the sauce
  • Red wine: Adds complexity and helps tenderize the meat while cooking down into a velvety sauce
  • Mirepoix of carrots, celery and onion: Creates the aromatic foundation for deep flavor development
  • Parmesan cheese in the mashed potatoes: Provides the perfect salty complement to the rich ragu

Step-by-Step Instructions

Prepare the Meat:
Season and brown the short ribs in batches until deeply caramelized on all sides. This crucial step creates a flavorful crust and renders some of the fat, giving the final dish incredible depth. Take your time here as proper browning might require 3 4 minutes per side.
Build the Flavor Base:
Cook the diced vegetables until softened and beginning to caramelize around the edges. This mirepoix will virtually disappear into the final sauce but provides essential flavor. When you add the garlic, keep a close eye as it burns quickly and can turn bitter.
Create the Sauce Foundation:
Incorporate the tomato paste and flour, cooking until the raw flour smell disappears and the paste darkens slightly. This step builds tremendous flavor and helps thicken the sauce. The mixture will look quite thick and possibly stick to the bottom of the pot, but that is normal.
Deglaze with Wine:
Pour in the red wine and scrape vigorously to release the fond those brown bits stuck to the bottom of the pot. These caramelized bits are concentrated flavor that will enrich your sauce. Let the wine reduce slightly to cook off some of the alcohol and concentrate the flavor.
Combine and Braise:
Return the meat to the pot with the tomatoes and herbs, ensuring everything is submerged. Transfer to the oven where the magic happens as the collagen in the short ribs breaks down, creating that melt in your mouth texture that makes this dish so special.
Refine the Sauce:
After straining, reduce the sauce until it coats the back of a spoon. This concentration intensifies all the flavors that developed during the long braise. Skimming the fat is essential for a silky, non greasy sauce.
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A plate of meat with gravy. | tasteofcook.com

I discovered the magic of using San Marzano tomatoes in this ragu after experimenting with different varieties. While they cost a bit more than regular canned tomatoes, they provide a noticeably sweeter flavor and create a velvety sauce that makes this dish truly special. Trust me on this one ingredient splurge.

Make Ahead Magic

This ragu is actually better when made a day or two in advance. The flavors continue to develop as it sits in the refrigerator, resulting in an even more delicious dish. Simply reheat gently on the stovetop when ready to serve. This makes it perfect for entertaining since you can do all the work beforehand and simply warm it up when guests arrive.

Perfect Pairings

While the recipe suggests serving over parmesan mashed potatoes which provide the perfect creamy backdrop to the rich sauce you can also serve this ragù over wide pasta like pappardelle or polenta. The key is choosing something that can stand up to the hearty sauce and provide a neutral base to showcase the complex flavors of the short rib.

Texture Matters

The consistency of your final sauce is crucial to this dish. If after reducing it seems too thin, continue simmering until it reaches a consistency that will coat the back of a spoon. Conversely, if it becomes too thick, add a small amount of beef broth or water to thin it to your desired consistency. The perfect ragu should be thick enough to cling to the potatoes but not so thick that it feels heavy.

A plate of meat and potatoes. Pin it
A plate of meat and potatoes. | tasteofcook.com

This short rib ragu will quickly become one of your favorite comfort food recipes, perfect for impressing family or guests while keeping things cozy and satisfying.

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes! This dish actually improves with time. You can make the ragu up to 3 days ahead and refrigerate it. The flavors will deepen, and it's also easier to remove excess fat after chilling. Simply reheat gently on the stovetop. Make the mashed potatoes fresh before serving.

→ What can I substitute for red wine?

If you prefer not to use wine, substitute with 2 cups of beef broth plus 1 tablespoon of balsamic vinegar to add complexity. The flavor profile will be slightly different but still delicious.

→ Can I use bone-in short ribs instead?

Absolutely! Bone-in short ribs work beautifully and can add even more flavor. You may need to increase the cooking time by 30-45 minutes, and you'll need to remove the bones before shredding the meat.

→ What sides pair well with this dish?

While this is already a complete meal with the mashed potatoes, a simple green salad with a light vinaigrette or roasted vegetables like Brussels sprouts or broccoli would make excellent accompaniments to balance the richness.

→ Can I make this in a slow cooker?

Yes! Brown the meat and sauté vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is fork-tender. You'll still need to reduce the sauce on the stovetop afterward.

→ How do I store and reheat leftovers?

Store the ragu and mashed potatoes separately in airtight containers in the refrigerator for up to 4 days. Reheat the ragu gently on the stovetop, adding a splash of beef broth if it seems too thick. Reheat mashed potatoes with a little extra butter or milk to restore creaminess.

Short Rib Ragu

Melt-in-your-mouth beef short ribs braised in rich wine sauce, served over creamy Parmesan mashed potatoes.

Prep Time
30 Minutes
Cook Time
180 Minutes
Total Time
210 Minutes


Difficulty: Intermediate

Cuisine: Italian-American

Yield: 6 Servings (6 generous portions)

Dietary: ~

Ingredients

→ For the Ragu

01 3 pounds boneless short ribs, patted dry and seasoned with salt and pepper
02 2 tablespoons vegetable oil
03 3 carrots, diced
04 2 ribs of celery, diced
05 1 onion, diced
06 3 cloves of garlic, minced
07 2 tablespoons tomato paste
08 1 tablespoon flour
09 1 (28-ounce) can whole San Marzano plum tomatoes with juice
10 2 cups red wine
11 2 cups water
12 6 sprigs fresh parsley
13 Salt and pepper, to taste

→ Parmesan Mashed Potatoes

14 3 Yukon gold potatoes, peeled and quartered
15 1/4 cup unsalted butter
16 1/4 cup sour cream
17 3/4 cup Parmesan cheese, freshly grated
18 Salt and pepper, to taste
19 3 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 01

Preheat oven to 175°C (350°F).

Step 02

Heat the vegetable oil over medium-high heat in a large Dutch oven. Working in batches to avoid crowding, brown the seasoned short ribs on all sides until caramelized. Remove and set aside.

Step 03

Reduce heat to medium and add diced carrots, celery, and onion to the same pot. Cook for approximately 10 minutes until vegetables have softened. Add minced garlic and continue cooking for 2 minutes more.

Step 04

Stir in tomato paste until vegetables are fully coated. Sprinkle flour over the mixture and stir continuously for an additional 2-3 minutes to cook out the raw flour taste.

Step 05

Pour in the red wine and increase heat until mixture begins to simmer. Use a wooden spatula to scrape up all browned bits from the bottom of the pot.

Step 06

Add the canned tomatoes with their juice and 2 cups of water. Break up the whole tomatoes using a wooden spoon. Return the browned short ribs to the pot, ensuring they're fully submerged in liquid. Add the parsley sprigs.

Step 07

Bring to a strong simmer, then cover the pot and transfer to the preheated oven. Braise for 2-3 hours, until meat is fork-tender and shreds easily.

Step 08

Once tender, remove the short ribs and set aside. Strain the cooking liquid through a fine-mesh sieve into a large saucepan, pressing on solids to extract maximum flavor before discarding them. Simmer the strained sauce over medium-high heat for approximately 30 minutes until thickened, periodically skimming any fat from the surface.

Step 09

While the sauce reduces, shred the cooked short ribs. Once the sauce has thickened, add the shredded meat and stir to combine thoroughly.

Step 10

Bring a large pot of water to boil. Add the quartered potatoes and cook until fork-tender. Drain completely and return to the hot pot. Add butter and mash until incorporated. Stir in sour cream and grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

Step 11

Spoon the rich short rib ragu over a generous portion of Parmesan mashed potatoes. Garnish with freshly chopped parsley if desired.

Notes

  1. Start checking the short ribs for tenderness after 2 hours of braising.
  2. For deeper flavor, this dish can be made a day ahead and reheated before serving.

Tools You'll Need

  • Dutch oven or large heavy-bottomed pot with lid
  • Fine-mesh strainer
  • Potato masher
  • Large sauce pot
  • Wooden spoon or spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, sour cream, Parmesan)
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 685
  • Total Fat: 38.5 g
  • Total Carbohydrate: 42 g
  • Protein: 32 g