Cozy Up with This Delicious Short Rib Ragu Recipe

Chloe-Charlotte Crampton's cooking style can be summed up in one word: intentional. Her short rib ragu exemplifies this approach, making it an ideal choice for an intimate dinner. After visiting Chloe in her Los Angeles kitchen, we couldn't resist indulging in this hearty dish once our shoot concluded.

Short ribs are an affordable, well-marbled cut of meat, ideal for dinner parties. Slow cooking transforms them into a rich sauce that garners rave reviews. Follow Chloe's lead by pairing this dish with fresh greens and serving it over pasta.

Reasons to Love This Short Rib Ragu

This ragu embodies comfort food at its finest, featuring tender short ribs immersed in a savory tomato and red wine sauce. Aromatic vegetables, Worcestershire sauce, thyme, and parmesan rind contribute to a deep, layered flavor profile. Slow cooking ensures the meat is fall-apart tender—just shred the ribs and blend them back into the sauce. Serve it over pappardelle for a cozy, restaurant-style meal at home. This dish is perfect for savoring throughout the season.

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Description

This is the ultimate cozy dinner party dish, and it's incredibly simple to prepare.

Ingredients

1 sweet onion, finely diced
1 large carrot, finely chopped
2 celery sticks, finely chopped
4 crushed garlic cloves
1.5 cups robust red wine (like Cabernet or Merlot)
1.5 cups beef broth
2 tablespoons Worcestershire sauce
8–10 short ribs
2 tablespoons butter (or vegan butter)
3 tablespoons olive oil
4 tablespoons tomato paste
4 sprigs thyme
2 bay leaves
2 cans (400 grams each) of whole peeled or crushed tomatoes
1 parmesan rind (optional)
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 teaspoons salt
Additional parmesan for serving

Instructions

Remove the short ribs from the fridge and let them reach room temperature for 10-20 minutes. Generously season with salt, pepper, and a splash of Worcestershire sauce.
In a large Dutch oven or skillet, heat olive oil and sear the short ribs on high heat until they are golden brown on each side (about 2 minutes per side). If using a slow cooker, transfer the ribs to a plate and add sauce ingredients into the cooker.
If using a Dutch oven, remove the short ribs and add butter along with the prepared onions, garlic, celery, and carrots. Season with salt, pepper, and red pepper flakes, then sauté until the vegetables are tender.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the short ribs. Once bubbling, add half the tomato paste and cook for at least a minute to reduce bitterness. Then add beef broth and crushed tomatoes, stirring to combine. Add thyme sprigs and bay leaves, return the short ribs to the pot, and add parmesan rind before covering.
Transfer the pot to the oven, covered, at 325°F for 3-3.5 hours until the short ribs are fork-tender. Remove the ribs, shred the meat, and discard excess fat and bones. Stir the shredded meat back into the sauce.
Set the stove to medium/high and let the sauce reduce by nearly half, which takes about 15-20 minutes. This is the perfect time to cook pappardelle pasta and prepare a quick arugula salad while warming some crusty bread. Don't forget to taste for seasoning!