Oven-Braised Short Rib Ragu – Indulge in the most tender and delicious ragu meat sauce made with a special cut of short ribs, all bathed in a savory bolognese sauce that elevates every bite!
I’ve been obsessed with figuring this recipe out since Claire was a baby…which was 14 years ago now! How is that even possible? 12 years old?! I digress…
After countless attempts at this recipe, I have finally nailed it, and flanken ribs really are the secret. I can’t even explain it, but they just melt in your mouth and make for the perfect protein in this ragu!
The sauce consists of simple vegetables, tomatoes, fresh herbs, and bold aromatics, creating a flavor profile with a whole lot of depth!
Ingredients for Short Rib Ragu
The ingredients list might look long, but every single ingredient has its role in making the most amazing ragu. Here is what you will need:
For the Ribs
- Flanken Ribs – ask the butcher, and trust me on this one!
- Olive Oil – used to brown the short ribs
- Aromatics: yellow onion, carrot, celery, garlic, rosemary, thyme, parsley, bay leaves
- Simmering Sauce: beef broth, cranberry (or grape) juice, balsamic vinegar, red wine vinegar, Worcestershire sauce
For the Sauce
- Fat: butter, olive oil
- Vegetables: carrots, celery, red onion, garlic, tomatoes, tomato sauce, fire-roasted tomatoes
- Liquids: cream, milk, cooking white wine
- Aromatics and Seasonings: lemon zest, lemon juice, nutmeg, bay leaves, salt, pepper
- Parmesan Cheese – used to top the sauce and pasta
The measurements for each ingredient as well as detailed instructions on how to make the ribs and sauce can be found in the recipe card at the end of the post. You can also save or print the recipe there.
What are Flanken Ribs?
Flanken ribs are bone-in beef pieces thinly sliced across the rib bones. Each slice contains a few pieces of rib bone surrounded by beautifully marbled meat. Although flanken ribs come from the same cut as regular short ribs, they are cut differently.
Why Use Flanken Ribs?
Flanken ribs cook up super tender and don’t require hours to become juicy and melt-in-your-mouth delicious.
What to Substitute for Flanken Ribs
If you can’t find flanken ribs, regular short ribs make an excellent substitute. They will provide a similar rich flavor and tenderness to your dish.
What Does Braised Mean?
Braising refers to a cooking technique that involves first searing meat at a high temperature for a short period to brown it, followed by a long, slow simmer in a cooking liquid at a lower temperature. This method helps to tenderize the meat and infuse it with flavor.
What is Ragu?
Ragu is a classic Italian meat sauce that delivers both heartiness and flavor, typically achieved through slow cooking and a tomato base. While many people prepare it with beef or pork, variations featuring lamb or veal also exist. I’ve even used a chuck roast! Chances are, you’ve savored ragu without even realizing it. If you’ve enjoyed our authentic Italian bolognese, you’ve already tasted a delicious variation of ragu. This versatile sauce is traditionally served over pasta, creating a comforting and satisfying meal.
What Type of Pasta to Use With Ragu?
When pairing with a thick, hearty sauce, choosing a sturdy pasta is essential. I prefer pappardelle pasta because its wide ribbons grab onto the sauce beautifully. If you can’t find pappardelle, fettuccine serves as a great backup. Cook your pasta until al dente and reserve some pasta water to help bind the sauce and pasta together if needed.
This sauce also pairs wonderfully with polenta, gnocchi, or even mashed potatoes. Yummmm!
Can You Make This Short Rib Ragu Recipe in the Slow Cooker?
While you can make this ragu in a slow cooker, I wouldn’t recommend it. The sauce doesn’t reduce and caramelize properly, which affects the overall flavor. The same goes for the Instant Pot; I just don’t recommend using it for this recipe. For the best results, stick to the traditional method to achieve that rich, robust taste.
Storing, Reheating, and Freezing Short Rib Ragu
Store leftovers in the fridge in an airtight container, where they will keep for up to 5 days. Reheat the sauce on the stovetop and toss it with freshly cooked pasta for a delicious meal.
To freeze the ragu, let it cool completely and then store it in freezer-safe containers. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator, and then reheat it on the stovetop and toss it with your pasta.
If you want a meal that looks and tastes like it came from a 5-star Italian restaurant, this oven-braised short rib ragu is the perfect recipe for you to create in the comfort of your own kitchen! To elevate your dish, garnish it with fresh parsley and sprigs of thyme for a touch of brightness and flavor on your plate!
More Outrageous Short Rib Recipes to Try:
- Oven Braised Short Ribs
- Korean Braised Short Ribs
- Beef Short Ribs with Charred Pepper Cream Sauce
- Instant Pot BBQ Short Ribs
- Mustard Carolina BBQ Instant Pot Short Ribs
Oven Braised Short Rib Ragu
Description
Ingredients
For the Ribs
- 3-4 Pounds Flanken Ribs
- 3 Tablespoons Olive Oil
- 1 Yellow Onion, quartered
- 1 Large Carrot, chopped
- 1 Stalk Celery, cut in thirds
- 6 Cloves Garlic, whole, paper removed
- 3 ½ Cups Beef Broth
- 1 ½ Cups Cranberry or Grape Juice, see note
- 1/2 Cup Balsamic Vinegar
- 1/2 Cup Red Wine Vinegar
- 2 Sprigs Rosemary
- 5 Sprigs Thyme
- 3 Sprigs Parsley
- 2 Bay Leaves
- 1 Dash Worcestershire Sauce
For the Sauce
- 15 Ounces Tomatoes, fire roasted
- 1 Tablespoons Butter
- 1 Tablespoon Olive oil
- 2 Carrots, minced
- 2 Celery, minced
- 1 Red Onion, minced
- 6 Cloves Garlic, minced
- 2 Cups Tomatoes, halved
- 2 Cans Tomato Sauce, 15 oz cans
- 1/4 Cup Cream, heavy *SEE NOTE
- 1/4 Cup Milk
- 1 Dash Cooking White Wine, see note
- 1 Lemon Zest
- 1 Squeeze Lemon Juice
- 1 Dash Nutmeg
- 2 Bay Leaves
- Salt and Pepper, to taste
- Parmesan Cheese, for serving
Instructions
For the Sauce
- Heat an oven to 425 degrees.
- Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt.15 Ounces Tomatoes
- Roast for 20 minutes or until soft and charred bits are appearing.
- Remove the tomatoes and set aside.
- Once cooled a little, blend the tomatoes in a blender to make a tomato sauce. Set aside and start on the ribs, you'll return to the sauce in a minute.
For the Ribs
- Heat the oven to 325.
- Season each side of the ribs with salt.3-4 Pounds Flanken Ribs
- In a large dutch oven over medium high heat, brown the ribs in batches.
- Add all ribs back into the pot along with all remaining ingredients.3 Tablespoons Olive Oil, 1 Yellow Onion, 1 Large Carrot, 1 Stalk Celery, 6 Cloves Garlic, 3 ½ Cups Beef Broth, 1 ½ Cups Cranberry or Grape Juice, 1/2 Cup Balsamic Vinegar, 1/2 Cup Red Wine Vinegar, 2 Sprigs Rosemary, 5 Sprigs Thyme, 3 Sprigs Parsley, 2 Bay Leaves, 1 Dash Worcestershire Sauce
- Bring to a simmer then place the lid on and bake for 3 hours.
- Meanwhile, work on the sauce.
For the Sauce continued…
- In a dutch oven or pot over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion.1 Tablespoons Butter, 1 Tablespoon Olive oil, 2 Carrots, 2 Celery, 1 Red Onion
- Saute, stirring occasionally until tender, about 5 minutes.
- Add the garlic and cook for another minute.6 Cloves Garlic
- Start adding all other ingredients (i.e. tomatoes, lemon zest and juice, and cream).2 Cups Tomatoes, 2 Cans Tomato Sauce, 1/4 Cup Cream, 1/4 Cup Milk, 1 Dash Cooking White Wine, 1 Lemon Zest, 1 Squeeze Lemon Juice, 1 Dash Nutmeg, 2 Bay Leaves, Salt and Pepper
- Stir to combine and simmer for 2-3 hours or up to an entire afternoon.
- Remove the ribs from the oven after 3 hours and pour about ½ – 1 cup of the liquid into the sauce. Discard all other components and begin shredding the meat. It should be so crazy tender you hardly have to touch it. Add the meat to the sauce and simmer another 30 minutes.
- Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.Parmesan Cheese
Notes
- You can use whole milk instead of the milk and cream You can use real white wine, we just don’t drink so we don’t have that. 😉
- Instead of the vinegars and juices you can use red wine.
- Can be kept in an airtight container in the refrigerator for 4 days, or freeze for up to 3 months.
Nutrition
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Cortnee D. Cockrell
This turned out good I’m not sure what true ragu tastes like as I’ve never had the “real” thing but it was tasty. It was however very sweet and so I really had to tweak the sauce to get it to be less sweet..adding some more milk and a couple of tbsp of beef broth powder. I’ll try this again but I’ll use regular wine for both ribs and sauce I think that will cut the sweetness. I assume it is not normally that sweet and maybe the tomatoes that I used were exceptionally sweet…. but this has no baring in the chef that created the recipe. So please go and try this yourself for a super Sunday dinner. Thanks!
Sweet Basil
Thank you so much for the feedback Cortnee! I’m trying to think what would have made the sauce super sweet. It probably was the juice. You could reduce the juice or swap some of it for wine. Glad you enjoyed it!