Short Rib Ragu

short rib ragu

We had our mini dexters processed a couple months ago and were shocked by the amount of short ribs we received back from the butcher since it was our first time raising beef critters. My wife and I have been experimenting with different recipes and so far our favorite has been short rib ragu.


  • 2 Tbsp Oil Oil
  • Salt
  • Pepper
  • 2 to 3 pounds of Short Ribs
  • 8 ounces of Onions
  • 8 ounces of Peppers
  • Soup Bone (or 3 cups of beef broth)
  • 2 Tbsp Granulated Garlic
  • 12 ounces of Merlot
  • 12 ounces of Water
  • 28 ounce can of Diced Tomatoes
  • 6 ounce can of Tomato Paste

Start by adding olive oil, salt and pepper to taste and the short ribs to a pot.

Brown the ribs and remove from the pot.

Add 8 ounces of onions and 8 ounces of peppers to the pot.

Add the soup bone or broth if you are using that as a substitute.

Add 2 tbsp of granulated garlic and 12 ounces of Merlot.

Add 12 ounces of water.

Add the 28 ounce can of diced tomatoes.

Add the 6 ounce can of tomato paste.

Add the short ribs back into the pot and just enough water to cover.

Let them simmer for three hours.

Remove the ribs and shred the meat.

Add the meat to the sauce to simmer for another 30 minutes.

Serve over pasta of choice.

This also work well in a slow cooker, just substitute the slow cooker after browning the short ribs and extend the cook time to 8 hours. If you would like to make the pasta from scratch that is very simple to do as seen at the link below. Enjoy your short rib ragu!

How to make pasta by hand