The Best Tuscan Short Rib Ragu Recipe for Cozy Dinners

Rich, hearty Tuscan short rib ragu refines ordinary weeknight dinners into sumptuous culinary adventures.

Robust meat slowly simmers alongside vibrant aromatics, creating layers of deep, complex flavors that dance across your palate.

Mediterranean influences infuse this classic comfort dish with rustic elegance and soul-warming depth.

Tender, falling-apart meat melds beautifully with herbal undertones and velvety sauce, promising a dining experience that transports you straight to the rolling hills of tuscany.

Slow-cooking techniques unlock extraordinary textures and intensify every ingredient’s natural essence.

Generations of italian home cooks have perfected this remarkable technique, turning simple ingredients into extraordinary meals.

Home chefs eager to elevate their cooking skills will find this recipe both approachable and refineative.

Tuscan Short Rib Ragu That Tastes Like a Getaway

• Unleash Rich, Slow-Cooked Flavor: This Tuscan short rib ragu delivers deep, complex taste through hours of gentle simmering, transforming tough meat into meltingly tender, intensely savory goodness.
• Master a Restaurant-Quality Technique: The step-by-step method mimics professional chef techniques like searing, deglazing, and long-slow cooking, allowing home cooks to create an impressively complex dish with surprisingly simple skills.
• Enjoy a One-Pot Comfort Meal: This recipe minimizes kitchen cleanup while maximizing flavor, making it perfect for cozy family dinners or impressive weekend entertaining without complicated preparation or multiple dirty pots.
• Experience Authentic Italian Comfort Food: Using traditional Tuscan cooking methods and ingredients like red wine, fresh herbs, and slow-simmered meat, this ragu transports your taste buds straight to the rustic countryside of Italy.

Gather These Ingredients for Tuscan Short Rib Ragu

• Beef Short Ribs: Rich, flavorful cut perfect for slow cooking, best with good marbling and bone-in for deeper taste.

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• Onion, Carrot, Celery, Garlic: Classic soffrito base that builds deep flavor foundation, fresh and finely chopped for smooth texture.

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• Red Wine: Dry wine adds complexity and helps tenderize meat, Chianti or Cabernet recommended for authentic Italian profile.
• Beef Broth, Beef Bouillon Paste: Creates rich liquid base, low-sodium helps control saltiness.

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• Whole Peeled Tomatoes: San Marzano variety preferred for sweetness and low acidity, provides sauce body.
• Tomato Paste: Concentrates tomato flavor and helps thicken sauce.

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• Salt, Black Pepper, Crushed Red Pepper Flakes: Essential for seasoning and subtle heat.
• Fresh Thyme, Dried Oregano, Dried Basil, Bay Leaves: Mediterranean herb blend for authentic Tuscan flavor profile.

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• Parmesan Cheese Rind: Optional umami booster, adds depth during slow cooking.

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• Pappardelle, Tagliatelle: Wide, flat pasta perfect for holding hearty meat sauce, traditional Italian pasta choice.

Cooking a Tuscan Short Rib Ragu Step-by-Step

Step 1: Prepare Beef

Generously season short ribs with salt and black pepper

Heat olive oil in a large Dutch oven over medium-high heat

Carefully sear beef pieces, turning every minute until golden brown on all sides

Remove browned meat and set aside on a clean plate

Step 2: Create Flavor Base

Reduce heat to medium

• Onion
• Carrot
• Celery
• Garlic

Sauté vegetables until soft and aromatic, about 4-5 minutes

Pour red wine into pot, scraping up delicious browned bits

Allow wine to simmer and reduce

Step 3: Build Robust Sauce

• Beef broth
• Crushed tomatoes
• Tomato paste

• Salt
• Black pepper
• Oregano
• Basil
• Crushed red pepper flakes

Add cheese rind and fresh thyme sprigs

Gently place seared beef back into sauce

Step 4: Slow Cook

Bring mixture to a boil

Reduce heat to low

Cover and simmer for 2 hours

Beef should become incredibly tender

Step 5: Shred and Finish Sauce

Remove bay leaves, thyme sprigs, and cheese rind

Take out beef and shred meat, discarding bones

Return shredded meat to sauce

Simmer uncovered for 30 minutes to thicken

Step 6: Cook Pasta

Boil pasta in salted water until almost al dente

Transfer pasta directly into ragu sauce using tongs

Cook together for additional 5 minutes

Step 7: Serve Deliciously

Ladle ragu and pasta into warm bowls

Sprinkle freshly grated Parmesan cheese on top

Enjoy your hearty Tuscan short rib ragu

Pro Tips for Rich and Tender Short Rib Ragu

• Sear with Precision: Get a deep, golden-brown crust on short ribs by patting them dry before searing and ensuring the pan is hot enough to create a rich caramelization.
• Wine Selection Matters: Choose a robust red wine like Chianti or Sangiovese to enhance the depth of flavor and complement the Tuscan-style cooking.
• Low and Slow Magic: Allow the ragu to simmer gently, which helps break down tough meat fibers and develop a deeply complex, rich sauce.
• Cheese Rind Secret: Adding a piece of Parmesan rind while simmering introduces an umami depth that elevates the entire dish's flavor profile.
• Pasta Finishing Technique: Transfer pasta directly from the water into the sauce and finish cooking together, allowing the noodles to absorb the ragu's incredible flavors and become perfectly coated.

Keep Tuscan Short Rib Ragu Fresh After Cooking

• Refrigerate: Store leftover ragu in an airtight container, keeping it fresh in the refrigerator for up to 4 days. Cool the dish completely before sealing to prevent bacterial growth.
• Freeze: Transfer portions to freezer-safe containers, where the ragu will maintain its delicious flavor for 2-3 months. Ensure you leave some space at the top for expansion during freezing.
• Reheat: Gently warm the ragu in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth or water to restore moisture and prevent sticking. For best results, thaw frozen ragu overnight in the refrigerator before reheating.

Best Pairings for Tuscan Short Rib Ragu Meals

• Boost Flavor with Red Wine Pairing: Grab a robust Chianti Classico or Sangiovese that mirrors the rich, meaty flavors of the Tuscan short rib ragu. These Italian red wines have bold tannins and acidity that cut through the dish's fattiness while complementing its deep, hearty profile.
• Create a Rustic Side Salad Companion: Whip up a crisp arugula salad with shaved Pecorino Romano, toasted pine nuts, and a bright lemon vinaigrette. The peppery greens and tangy dressing provide a fresh contrast to the heavy, luxurious ragu.
• Elevate with Crusty Bread Dipping: Serve warm, crusty ciabatta or focaccia alongside the ragu to soak up the incredible sauce. The bread's slightly chewy texture and ability to absorb the rich tomato and meat juices will make every bite an indulgent experience.
• Add Herbal Finishing Touch: Sprinkle fresh basil or chop some parsley over the dish right before serving. These herbs introduce a vibrant, fresh note that cuts through the ragu's intense, slow-cooked depth and adds a pop of color and brightness.

Ways to Change Up Your Short Rib Ragu

• Rustic Wild Mushroom Ragu: Replace short ribs with a mix of wild mushrooms like porcini, shiitake, and chanterelles for an earthy vegetarian version. Sauté mushrooms until golden and caramelized, then follow the original recipe's simmering and sauce-building steps.
• Spicy Lamb Ragu: Swap beef short ribs with ground lamb for a bolder, more intense flavor profile. Add ground cumin and coriander to enhance the Mediterranean-inspired taste. Reduce the red pepper flakes if preferring a milder heat level.
• Smoky Chipotle Ragu: Incorporate chipotle peppers in adobo sauce for a deep, smoky Mexican-inspired twist. Replace some tomato paste with pureed chipotle peppers and add a touch of smoked paprika. Use beef short ribs or substitute with beef chuck for a rich, complex flavor.
• Herbed White Wine Ragu: Substitute red wine with dry white wine for a lighter, more delicate sauce. Increase fresh herbs like rosemary and sage. Consider using veal or pork short ribs to complement the subtle white wine base.

Tuscan Short Rib Ragu Recipe

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4.6 from 31 reviews

• Total Time: 2 hours 45 minutes
• Yield: 6 1x

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Description

Hearty Tuscan short rib ragu delivers Italian countryside comfort with rich, slow-braised beef melting into a silky tomato sauce. Mediterranean herbs and red wine create depth, inviting you to savor each luxurious spoonful over perfectly al dente pasta.

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Ingredients

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Main Ingredients:

• 2.5 lbs beef short ribs (bone-in)
• 28 oz peeled whole tomatoes (San Marzano recommended)
• 1 lb pappardelle or tagliatelle pasta

Aromatic Vegetables and Liquids:

• 1 small onion (finely diced)
• 1 large carrot (finely diced)
• 1 celery rib (finely diced)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• ½ cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)
• 1.75 cups low-sodium beef broth
• 2 teaspoons beef bouillon paste
• 2 tablespoons tomato paste

Herbs, Spices, and Optional Additions:

• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 3 sprigs fresh thyme
• ½ teaspoon dried oregano leaves
• ½ teaspoon dried basil leaves
• 2 bay leaves
• 1 parmesan cheese rind (optional)
• Pinch of crushed red pepper flakes (optional)

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Instructions

1. Season the beef short ribs generously with salt and pepper, ensuring even coverage across all surfaces.
2. Heat olive oil in a large Dutch oven over robust medium-high temperature, creating a sizzling environment for searing meat.
3. Carefully place short ribs into the hot pan, rotating every minute to develop a deep golden-brown crust on all sides. Transfer browned ribs to a separate plate.
4. Reduce heat to medium and introduce finely chopped onion, carrot, celery, and minced garlic into the same pot, creating a traditional Italian soffrito.
5. Sauté vegetables until they become translucent and release their aromatic essence, approximately 4-5 minutes.
6. Pour red wine into the pot, using the liquid to deglaze and lift caramelized bits from the bottom, allowing the wine to reduce and concentrate flavors.
7. Add beef broth, crushed tomatoes, tomato paste, bouillon, cheese rind, herbs, and spices to create a robust sauce base.
8. Carefully nestle the seared short ribs back into the liquid, embedding them beneath the sauce.
9. Bring the mixture to a rolling boil, then immediately reduce to a gentle, languid simmer. Cover and let the ragu slowly develop its flavors for 2 hours.
10. Remove bay leaves, thyme sprigs, and cheese rind from the sauce.
11. Extract the short ribs and meticulously shred the tender meat, discarding bones and tough connective tissues.
12. Reintroduce shredded meat into the sauce, allowing it to simmer uncovered and thicken for an additional 30 minutes.
13. Cook pasta in well-salted water until almost al dente, then transfer directly into the ragu using tongs.
14. Gently toss pasta within the sauce, allowing it to absorb flavors and complete its cooking for 5 minutes.
15. Plate the ragu in shallow bowls, creating an inviting presentation with a generous sprinkle of freshly grated Parmesan cheese.

Notes

• This hearty Italian-inspired dish transforms tough beef short ribs into a melt-in-your-mouth sauce packed with deep, complex flavors.
• Slow-cooking allows the meat to become incredibly tender while developing a rich, robust sauce that clings perfectly to pasta.
• Kitchen tip: Making this ragu ahead of time lets flavors intensify, making it an ideal make-ahead meal for busy weeknights or impressive dinner parties.

• Prep Time: 10 minutes
• Cook Time: 2 hours 35 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 528
• Sugar: 4 g
• Sodium: 672 mg
• Fat: 27 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 96 mg