Slow-braised beef short rib ragu with a rich, hearty flavour, built from tomato, red wine and dried porcini mushrooms—the secret to deeper umami. Serve it with homemade pappardelle (or another wide pasta) and plenty of Parmigiano Reggiano for a comforting Italian meal.
There’s nothing like a slow-cooked ragu simmering on a cosy Sunday afternoon, filling the house with nostalgic aromas. Put on some music and make pasta with family—these are the moments I treasure most: slowing down, being present and sharing good food.
If you’ve tried our classic beef ragu made with ground beef, you’ll love this version. The flavour is just as deep but uses tender, fall-off-the-bone short ribs for a luxurious texture. The dried porcini mushrooms add an incredible umami note—if you can find them, they’re worth including.
This ragu is the ultimate comfort food. Serve with a generous grating of Parmigiano and a chunk of crusty bread for soaking up every last drop.
Table of Contents
- Ingredient notes
- Visual walk-through of the recipe
- Variations and serving suggestions
- Our top tips!
- More Italian Sunday dinner recipes
- Full Recipe
Ingredient notes
- Beef short ribs – choose well-marbled ribs for flavour. Depending on cut and size you may need fewer or more ribs by count; use the weight as your guide.
- Passata – tomato puree; a good-quality brand (such as Mutti) gives the best flavour.
- Dried porcini mushrooms – add deep, savory umami. If you can’t find them, the ragu is still excellent without them.
- Beef stock – use low-sodium stock so you can control the seasoning while cooking.
Short ribs sold with the lifter (latissimus dorsi) attached will be thicker, so you may need fewer ribs by number. This leaner muscle still develops lovely tenderness after slow cooking—just use the weight rather than the rib count when following the recipe.
Visual walk-through of the recipe
Step-by-step photos are included above to illustrate the process. The full recipe and tips are provided in the recipe card below.
Step 1 – Brown the short ribs on all sides until golden; this builds flavour. Transfer to a plate once browned.
Step 2 – Gently sauté the soffritto—carrot, celery and onion—with bay leaves on medium-low heat for about 8–10 minutes until softened. A slow sauté releases sweetness without browning.
Step 3 – Chop the rehydrated porcini mushrooms and add them to the vegetables with red wine and tomato paste. Simmer 1–2 minutes to reduce the wine.
Step 4 – Return the ribs to the pot with beef stock, passata, some porcini soaking liquid (avoid any grit), and a good pinch of salt and pepper. Cover and simmer on low for about 3½ hours, until the meat is falling from the bone. Larger ribs may need an extra 30 minutes.
Step 5 – Turn off the heat and skim excess fat from the surface. Remove the bones and any sinew or overly fatty pieces, then shred the meat with tongs or forks—it should be melt-in-your-mouth tender.
Step 6 – Return the pot to medium-low heat and simmer uncovered for 30 minutes so the sauce reduces and concentrates. Serve with freshly cooked pasta.
Variations and serving suggestions
- Add herbs – rosemary, thyme or sage add a woodsy note that complements the beef.
- Skip the alcohol – omit the red wine if preferred; the ragu remains delicious.
- Pasta options – pappardelle is ideal because its broad ribbons hold the sauce. Paccheri or rigatoni also work well.
- Make lasagna – use this ragu in place of a ground beef ragu for a decadent lasagna al forno.
- Serve with polenta – creamy polenta is a lovely alternative to pasta and soaks up the sauce beautifully.
Our top tips!
Cook the soffritto low and slow. Finely chop carrot, celery and onion to the same size so they cook evenly. A gentle sauté releases sugars and builds depth without bitter browning.
Remove excess fat. If making the ragu ahead, cool and refrigerate it; a solid layer of fat will form on top and can be easily removed before reheating.
Use a medium-bodied Italian red you’d enjoy drinking with the meal—Chianti, Sangiovese, Montepulciano or Morellino all work well.
More Italian Sunday dinner recipes
Mains
Italian Beef Ragu – A Classic Recipe
Sauces & Dressings
Authentic Bolognese Sauce (Ragu alla Bolognese)
Italian Sunday Dinner
Ragu alla Napoletana (Neapolitan Ragu)
Mains
Italian Lamb Ragu (Ragu di Agnello)
If you try this beef short rib ragu, please rate the recipe and share how it turned out in the comments—I love hearing from readers. You can follow us on social media or sign up for our newsletter to get new recipes and tips.
Step By Step Photos Above
Most recipes include photos, helpful tips and video to make the process easy and reliable.
Beef Short Rib Ragu with Porcini Mushrooms
By Emily
Ingredients
- 1.2 – 1.3 kg (2.5–3 lb) beef short ribs
- 20 g (1/3 cup) dried porcini mushrooms
- 1 carrot
- 1 celery stalk
- 1 onion
- 700 g (24 oz / 3 cups) passata (tomato puree)
- 2 tablespoons tomato paste
- 1 litre (4 cups) beef stock low sodium
- 2 bay leaves
- 125 ml (1/2 cup) red wine
- olive oil
- salt and pepper
For serving
- 1 lb (500 g) pappardelle or pasta of choice (use half the ragu for this amount)
- Parmigiano Reggiano for topping
Instructions
- Add the dried porcini to a bowl and pour over 500 ml (2 cups) boiling water. Set aside to steep.
- Finely chop carrot, celery and onion. Season the short ribs with salt on both sides.
- Heat 2 tablespoons olive oil in a deep pot over medium heat. Brown the ribs on all sides (1–2 minutes per side). Remove to a plate.
- Add the soffritto (carrot, celery and onion) and bay leaves to the pot and sauté on medium-low until softened, about 8–10 minutes.
- Remove the porcini from their liquid, finely chop them and add to the vegetables with the red wine and tomato paste. Simmer 1–2 minutes to reduce the alcohol.
- Return the ribs to the pot with any juices. Add the beef stock, passata, 250 ml (1 cup) of the porcini soaking liquid (avoid pouring in any grit) and a good pinch of salt and pepper. Cover, bring to a simmer, then reduce the heat and cook with the lid on for 3½ hours, stirring occasionally to prevent sticking.
- Turn off the heat and skim excess fat from the surface. Remove bones, sinew and overly fatty pieces, then shred the meat.
- Simmer the ragu uncovered on medium-low for another 30 minutes to reduce and concentrate the sauce.
- The ragu is ready to serve with pasta. Alternatively cool completely and refrigerate—scrape off any solidified fat before reheating.
Serving with pasta
- Add the amount of ragu you need to a pan, add the cooked pasta and toss together. This recipe makes a large batch—half is usually enough for four people with pasta.
Video
Notes
- Serving size – pasta-to-ragu amounts are a guide; adjust to taste.
- Prep ahead – the ragu improves overnight. Cool, refrigerate and remove any solidified fat before reheating.
- Storage – refrigerate fully cooled ragu for up to 3 days. Reheat on the stovetop until piping hot.
- Freezing – divide into portions and freeze for up to 3 months. Thaw completely before reheating.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- For canned tomatoes I prefer Cirio or Mutti for consistent flavour.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you try this recipe?
Leave a comment below!