Simply WanderFull
There’s something about a slow-simmering ragu that feels like a journey in itself—the kind that begins in your kitchen and ends somewhere along a quiet Italian street, where time slows and meals are meant to be savoured.
This fall-apart braised beef short rib ragu is exactly that kind of escape: rich, deeply comforting, and surprisingly simple to bring together. As it gently bubbles away, filling your home with warm, savoury aromas, you’ll feel transported to a place where good food, good wine, and unhurried moments are all that matter.
It always takes me back to my trip to Sardinia, Italy at the beautiful resort called Cala Sinzias, where I had the most unforgettable ragu served over fresh, homemade pasta at a breathtaking seaside resort in the southeast of Sardinia. One bite of this dish, and I’m right back there—the sun, the sea, the simplicity of it all. It’s incredible how food can hold onto those moments, how it can carry you across the world in an instant. It also reminds me just how grateful I am for the chance to experience places like that and bring a little piece of them home.
Making this ragu couldn’t be easier, and the payoff is seriously impressive. It all comes together in one pot, with the oven handling most of the work—truly a one-pot masterpiece. The key to getting it right? Choosing the proper cut of beef and having it prepared correctly. If you can find boneless short ribs at your local butcher, you’re good to go—but they’re not always available. In that case, here’s what to look for. I suggest buying a beef blade chuck roast, about 2 inches thick, and cutting it into pieces roughly 3 inches wide. I typically spend around $30 and end up with about five pieces, which is just right for serving six people.
The Technique
Before diving into the recipe, here’s a quick overview of what to expect. As I mentioned earlier, it’s very simple, and the oven does most of the work for you. The main thing to keep in mind is timing—this sauce takes about 3½ hours to fully develop, so plan ahead. You can start it earlier in the day, or even make it a day in advance—it’s even better the next day.
For this method, start by preheating your oven to 450°F. Season the beef pieces, slice two onions using a mandoline, and peel an entire head of garlic cloves—it’s a bit of effort, but absolutely worth it. Then, add the onions and garlic to a cold Dutch oven or roasting pan. Place your beef pieces over top and pop the uncovered pan into the oven for 20 minutes on the high heat – let the oven do the searing. After the 20 minutes remove the pan from the oven and lower the heat to 325 degrees. Add your beef stock liquid to the pot and then put a lid on the pan pop it back into the oven and continue roasting for 2 hours. After the 2 hours, you will remove the pan from the oven. Using a slotted spoon, I remove the meat pieces from the pan and wrap with foil to rest. Take that beautiful liquid (gravy) and pour it into a stock pot then put it on the stove on a simmer. I use my stick blender and blend the liquid into a gravy. It will be thick and absolutely delicious. Grab a can of Whole Tomatoes, (I like to use San Marzano tomatoes). Crush the tomatoes by hand then pour the crushed tomatoes into the sauce. Add one can of tomato paste and a bay leaf. Now grab your beef that has been resting and shred the beef using 2 forks. Put all this delicious meat into the sauce pot. Simmer and stir often for 1 hour or more if you have time. Taste and add salt and pepper as needed. You won’t believe how much flavour comes from this slow simmering ragu sauce. I boil up some rigatoni, and once its plated I like to add a dollop of goat cheese and a sprinkle of parmesan. Oh boy is it good!
Braised Beef Short Rib Ragu Recipe
Here is the recipe for this most delicious warm and beautiful easy to make ragu. And when you make this you have to let me know what you think!
Ingredients:
- 2-1/2 lb. Beef Chuck Roast, Cut into 2 inch thick by 3 inch length large pieces
- 1/2 cup brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon ground fennel
- 2 tsp. Granulated garlic
- 2 tsp. Onion powder
- 1/2 teaspoon ground allspice
- Freshly ground black pepper
- 2 large yellow onions, thinly sliced
- 1 head garlic, peeled and cloves smashed
- 2 tablespoons olive oil
- 2 cups low-sodium beef broth (Better Than Bouillon)
- 1 can San Marzano Whole Tomatoes, crushed by hand
- 1 can tomato paste
- Salt & pepper
- 1 box rigatoni pasta
- Honey goat cheese (for garnish)
- Parmesan cheese
Directions:
- To a bowl, add the brown sugar, salt, garlic powder, onion powder, ground fennel, allspice and some black pepper and mix to combine.
- Rub the short ribs with the mixture and set aside.
- Preheat the oven to 475 degrees F.
- Add the onions and garlic to a medium roasting pan or braiser. Sprinkle with salt & pepper and drizzle with the olive oil. Toss to coat in the oil.
- Place the short ribs on top of the onions and garlic.
- Bake until the top of the meat begins to brown, about 20 minutes.
- Reduce the heat to 325 degrees. Add the beef broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 hours.
- Remove the beef short ribs and wrap them with tin foil to rest.
- Add the remaining liquid into a saucepan and blend the liquid into a gravy. It will be thick and absolutely delicious.
- Add the crushed tomatoes, tomato paste and bay leaf.
- Using 2 forks, shred your beef and then add it to your simmering sauce on the stove top.
- Simmer fior at least 1 hour and maybe more if you have time.
- Adjust seasoning if needed with salt & pepper
- Boil up your rigatoni
- Mix your sauce with the pasta
- Plate and garnish with honey goat cheese and parmesan cheese
Fall-Apart Braised Beef Short Rib Ragu (Easy Italian Comfort Food)
Ingredients
Method
- To a bowl, add the brown sugar, salt, garlic powder, onion powder, ground fennel, allspice and some black pepper and mix to combine.
- Rub the short ribs with the mixture and set aside.
- Preheat the oven to 475 degrees F.
- Add the onions and garlic to a medium roasting pan or braiser. Sprinkle with salt & pepper and drizzle with the olive oil. Toss to coat in the oil.
- Place the short ribs on top of the onions and garlic.
- Bake until the top of the meat begins to brown, about 20 minutes.
- Reduce the heat to 325 degrees. Add the beef broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 hours.
- Remove the beef short ribs and wrap them with tin foil to rest.
- Add the remaining liquid into a saucepan and blend the liquid into a gravy. It will be thick and absolutely delicious.
- Add the crushed tomatoes, tomato paste and bay leaf.
- Using 2 forks, shred your beef and then add it to your simmering sauce on the stove top.
- Simmer fior at least 1 hour and maybe more if you have time.
- Adjust seasoning if needed with salt & pepper
- Boil up your rigatoni
- Mix your sauce with the pasta
- Plate and garnish with honey goat cheese and parmesan cheese
Buon Appetito!
As you sit down to enjoy this comforting dish, I hope it brings a sense of warmth to your table and a smile to everyone gathered around. My wish is that each bite feels rich, satisfying, and truly special—and that this meal leaves everyone happy, full, and thinking, that was something really outstanding. I would love to hear from you comment or ask me a question. Thanks for taking the time to read my blog article and Buon Appetito!
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