Recipe

Imagine a dish that warms your soul — tender short ribs, simmered for hours in a rich tomato-wine sauce, tossed with pasta and topped with freshly grated Parmesan. This Short Rib Ragu brings together comfort, depth, and indulgence in one bowl. Perfect for cozy weekends or special dinners, it’s a meal that transforms simple ingredients into pure elegance.

Why This Recipe Works

Traditional ragu can take time, but the reward is in the layers of flavor that develop through slow cooking. The short ribs break down beautifully, creating a velvety sauce that clings to every strand of pasta. Using the Geedel Rotary Cheese Grater ensures the final Parmesan topping melts perfectly over the warm ragu, enhancing texture and aroma.

Ingredients

• 2 lbs (900g) bone-in short ribs

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 3 garlic cloves, minced

• 1 cup dry red wine

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 bay leaf

• Salt and black pepper to taste

• 12 oz (340g) pappardelle or tagliatelle pasta

• Freshly grated Parmesan cheese (use rotating cheese grater)

Instructions

Step 1: Season short ribs generously with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high and sear short ribs on all sides until browned. Remove and set aside.

Step 2: In the same pot, sauté onion, carrots, and garlic until fragrant and golden. Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Step 3: Pour in red wine and deglaze the pot, scraping up any browned bits. Add crushed tomatoes, thyme, bay leaf, and return the ribs. Cover and simmer on low heat for 2.5 to 3 hours until the meat is tender and falling off the bone.

Step 4: Remove the ribs, shred the meat, discard bones, and return the shredded beef to the sauce. Season to taste.

Step 5: Boil pasta according to package directions. Toss pasta with the ragu sauce and serve immediately.

Step 6: Finish with a generous layer of freshly grated Parmesan using the rotary food grater. The fine, even shreds melt instantly into the sauce for a restaurant-quality finish.

Serving Suggestions

Pair this comforting dish with a glass of full-bodied red wine and a crisp side salad. You can also serve it with garlic bread for an indulgent Italian-style meal. For extra flair, garnish with parsley or fresh basil.

Tips & Notes

• For a thicker sauce, simmer uncovered for the last 20 minutes.

• Short ribs can be made ahead — the flavor deepens overnight.

• Don’t skip fresh Parmesan — it’s the key to balancing the richness of the ragu.

Discover More

Explore more comforting dishes on Bon Appétit or learn Italian cooking tips from Serious Eats. And if you love efficient kitchen prep, see how the Geedel Rotary Cheese Grater makes grating cheese, nuts, and chocolate effortless.