Braised Short Rib Ragu with Tagliatelle
on Mar 24, 2026
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This is a staple recipe for us, Braised Short Rib Ragu with Tagliatelle. Bone-in beef short ribs that are slow-braised in wine and tomatoes until they fall off the bone and are shredded into tagliatelle pasta. It also has a special kick from Calabrian chili, as well as the classic flavors from a mirepoix base.
If you’re looking for more ragu pasta recipes, check out our Braised Lamb Ragu Rigatoni and Mushroom Ragu Pappardelle Pasta.
Why You’ll Love This Recipe
- A kick from Calabrian chili that brings a little heat
- A low and slow meal that is worth the effort
- You’ll wait for the short ribs to braise, but mostly hands-off
- Easy to scale servings and prep ahead
- Great make-ahead option for entertaining
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Bone-in beef short ribs: Bone-in short ribs are being used in this recipe, and the bones will add a ton of flavor to the finished result of this braise. Bring your short ribs to room temperature and season with kosher salt and freshly ground black pepper.
- Mirepoix: We are blending onion, carrot, celery, and garlic as the base of this braise. Blending it creates a smooth sauce instead of chunks when ready to serve.
- Braising ingredients: For the braise after the mirepoix, we are adding Calabrian chili for a little heat and tomato paste for depth of flavor. After that, dry red wine and crushed tomatoes are added to create an acidic, flavorful braise.
- Pasta: For this recipe, we are using tagliatelle, which is a wide noodle that clings beautifully to this meaty sauce.
- Flavor finishes: To finish off the pasta, toss in pasta water, parmesan, and top with fresh parsley (or you can do a tangy salsa verde!)
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Pat your short ribs dry: This ensures you will get a nice and even crust when searing.
- Blend your mirepoix: By blending this, you will get a nice and almost creamy sauce without chunks when adding back in the shredded short ribs.
- Red wine: Use any variation of a dry red wine, such as Cabernet Sauvignon or Merlot. Here we are using a Chianti.
- Prep: You can prepare this ahead of time and reheat it on the stovetop, finishing with your pasta and pasta finishes.
- Freeze: Store the ragu (without pasta) in the freezer for up to 3 months.
- Storing: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop on low heat. Adjust with a splash of water as needed.
How to Make Braised Short Rib Ragu
Step 1: Season your short rib with salt and pepper, and sear in a heavy-bottomed pot.
Step 2: Add in your blended mirepoix (sofrito) to sweat with the meat juices, tomato paste, and Calabrian chili.
Step 3: Reduce with red wine and your crushed tomatoes. Add back in the short ribs until tender (about 3 to 4 hours).
Step 4: Shred, add back to the pot. Cook your pasta and toss, finishing with parmesan and pasta water. Top with parsley.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this braised short rib ragu? We have you covered!
Braised Short Rib Ragu FAQs
Yes, you can! Be sure to sear your short ribs no matter what method first for the best flavor. Then transfer to the slow cooker for double the time.
Yes, bone-in short ribs are a great ragu protein to use. It shreds beautifully and has so much flavor.
Ragu is a meat-based pasta, while bolognese is usually a similar meat-based pasta but includes cream or milk and is from Bologna.
More Pasta Recipes
If you do make this Braised Short Rib Ragu recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Braised Short Rib Ragu with Tagliatelle
Equipment
Ingredients
- 2 1/2 to 3 pounds bone-in beef short ribs, about 4 to 5 pieces
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 large garlic cloves
- 2 tablespoons neutral oil
- 1 tablespoon Calabrian chili paste
- 1 6 ounce can of tomato paste
- 2 cups dry red wine, we are using Chianti
- 1 28 ounce can crushed tomatoes, plus 1 cup water (fill the crushed tomato can halfway)
- 1 pound tagliatelle
- 1 cup pasta water, reserved
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Fresh flat-leaf parsley, chopped, for serving, or top with salsa verde (both optional)
Instructions
- Pat the short ribs completely dry with paper towels. Season all sides with kosher salt and black pepper, and let the short ribs come to room temperature.
- In a food processor, completely pulse your onion, carrot, celery, and garlic until a paste forms.
- Heat neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the short ribs in batches and don’t crowd the pot. Sear 4 to 5 minutes per side until deeply browned on all sides. Remove and set aside. Pour off most of the excess fat, leaving about 1 tablespoon remaining.
- Reduce the heat to medium and add your blended veggies. Season with a pinch of salt and pepper, stirring occasionally, until softened, 5 to 6 minutes. Add Calabrian chili paste and tomato paste. Stir to coat the vegetables and cook until the tomato paste deepens in color and caramelizes slightly, about 3 to 4 minutes.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let reduce by half, about 2 to 3 minutes. Add crushed tomatoes and fill the empty can halfway with water, about 1 cup, and add in the pot. Stir to combine. Taste and adjust salt.
- Add the short ribs back into the pot to submerge in the braising liquid. Bring the heat to medium-low to low, cover with a lid, and braise for 3 hours, until the meat is completely tender and falling off the bone.
- Once your short ribs are ready, carefully transfer them to a shallow pot or cutting board with ridges. Discard the bones and any large pieces of silver skin or fat. Shred the meat with two forks. Return the meat to the pot and stir it into your sauce. Adjust with salt and pepper to taste and keep this on low.
- Bring a large pot of water to a boil. Once boiling, add salt and your tagliatelle to cook.
- Once your pasta is 1 to 2 minutes before al dente, transfer it to the pot with the short ribs and add in your parmesan cheese. Adjust as needed with pasta water.
- Serve in bowls, topping with more parmesan cheese and freshly cracked black pepper. Top with parsley or salsa verde, if using, and enjoy!
Notes
- Blend your mirepoix: By blending this, you will get a nice and almost creamy sauce without chunks when adding back in the shredded short ribs.
- Red wine: Use any variation of a dry red wine, such as Cabernet Sauvignon or Merlot. Here we are using a Chianti.
- Prep: You can prepare this ahead of time and reheat it on the stovetop, finishing with your pasta and pasta finishes.
- Freeze: Store the ragu (without pasta) in the freezer for up to 3 months.
- Storing: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop on low heat. Adjust with a splash of water as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a special one! Low and slow is the name of the game here, but the results are worth the effort with tons of flavor! Enjoy this recipe!