A rich and hearty Braised Short Rib and Mushroom Ragu simmered with red wine, herbs, and tomatoes — the ultimate comfort pasta perfect for cozy nights and special dinners.

Jump to Recipe

Braised Short Rib and Mushroom Ragu

Name: Braised Short Rib and Mushroom Ragu
Prep time: 20 min
Cook time: 180 min
Ingredients: 16 oz Pappardelle; 2.5-3 lbs bone-in beef short ribs; 2 tbsp neutral oil; 3 cloves garlic (minced); 1 yellow onion (finely diced); 2 medium carrots (finely diced); 2 celery ribs (finely diced); 8 oz baby Bella mushrooms (diced); 4 oz Oyster mushrooms (pulled apart into smaller pieces); 1/2 cup dry red wine; 28 oz can peeled whole tomatoes (crushed by hand or with a blender); 2 cups low-sodium beef broth; 2 tbsp tomato paste; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 parmesan cheese rind (optional); 2 tsp beef bouillon paste (optional); Salt & black pepper; 1/4 cup chopped parsley; Freshly grated parmesan (for serving)

This Braised Short Rib and Mushroom Ragu is the ultimate cozy comfort dinner — tender, fall-off-the-bone short ribs slow-braised with mushrooms, aromatic herbs, and rich tomato sauce, then tossed with wide ribbons of pappardelle pasta. It’s hearty, elegant, and perfect for a weekend dinner or special occasion.

While this recipe takes inspiration from the classic Italian-style ragu, it’s not entirely traditional — the addition of mushrooms gives it an earthy depth and umami flavor that makes the sauce even more comforting and flavorful. It’s a delicious twist that still honors the slow-cooked essence of a true ragu, but with a bit of cozy, homemade character.

Why You’ll Love This Braised Short Rib and Mushroom Ragu

If you’re looking for a dish that feels like a warm hug, this is it. The beef short ribs simmer low and slow until meltingly tender, while the combination of baby Bella and oyster mushrooms adds depth and umami richness. Finished with fresh herbs, Parmesan, and pappardelle pasta, it’s a restaurant-worthy meal made right at home.

Ingredients You’ll Need For Braised Short Rib and Mushroom Ragu

Here’s everything you’ll need to make this comforting pasta:

Pappardelle (16 oz): Wide pasta ribbons that hold up beautifully to the rich ragu sauce.
Beef short ribs (2.5–3 lbs, bone-in): The star of the show — slow-braised for deep flavor and fall-apart tenderness.
Neutral oil (2 tbsp): For searing the short ribs.
Aromatics: Garlic, onion, carrots, and celery create the flavorful base for your sauce.
Mushrooms: A mix of baby Bella and oyster mushrooms adds earthy, meaty texture. You could use other types of mushrooms or even dried mushrooms.
Dry red wine (½ cup): Deglazes the pan and infuses richness into the sauce.
Crushed tomatoes (28 oz can): Use peeled whole tomatoes and crush them by hand or blender for the best texture.
Beef broth (2 cups): Helps braise the ribs and build body in the sauce.
Tomato paste (2 tbsp): Concentrates flavor and thickens the sauce.
Fresh herbs: Thyme, rosemary, and bay leaves for aroma.
Parmesan rind (optional): Adds a subtle, savory depth while simmering.
Beef bouillon paste (optional): Boosts the beefy flavor.
Salt & black pepper: For seasoning throughout.
Parsley & freshly grated Parmesan: For garnish and finishing touch.

How to Make Braised Short Rib and Mushroom Ragu

Step 1: Prep the short ribs

Pat the short ribs dry with paper towels, then season all sides generously with salt and black pepper.

Step 2: Brown the ribs

Heat oil in a large Dutch oven over medium-high heat. Once hot, add the short ribs in a single layer and sear each side for about 2 minutes until browned. Work in batches to avoid overcrowding. Remove from the pot and set aside.

Step 3: Build the flavor base

Reduce the heat to medium, then add onions, carrots, celery, and garlic. Sauté for 2 minutes, then add baby Bella mushrooms and cook for another 2 minutes. Stir in tomato paste until fully combined.

Step 4: Add the liquids and herbs

Tie thyme and rosemary together with kitchen twine. Add them to the pot along with bay leaves, Parmesan rind, beef bouillon paste (if using), crushed tomatoes, and beef broth. Season with salt and pepper, stir to mix, and bring to a boil.

Step 5: Braise the short ribs

Return the seared short ribs to the pot. Cover with a lid, reduce the heat to low, and let simmer gently for about 2½ hours, stirring occasionally. If the sauce reduces too much, add a splash of broth or water.

Step 6: Shred the beef and finish the sauce

Remove the short ribs from the pot. Discard the herbs, bay leaves, and Parmesan rind. Shred the meat using two forks and return it to the pot. Stir to combine and cook uncovered for 15–20 minutes over medium heat, until the ragu thickens. Add oyster mushrooms and cook for another 5 minutes.

Step 7: Cook the pasta

While the ragu finishes thickening, cook the pasta according to package directions until al dente. Once done, add it directly to the pot with the ragu. Toss and cook together for 1–2 minutes, until the pasta is evenly coated. Add a splash of pasta water if the sauce feels too thick. Season with more salt if needed. Stir in chopped parsley.

Step 8: Serve and enjoy

Plate the pasta, top with freshly grated Parmesan cheese, and serve warm.

Tips for the Best Short Rib Ragu

Use bone-in short ribs: They give the sauce a deeper, richer flavor.
Don’t rush the caramelization: The key to great flavor is taking your time with the braise.
Add a Parmesan rind: It melts into the sauce, adding subtle umami.
Use good quality wine: A dry red wine you’d actually drink will make the sauce taste that much better.
Make it ahead: This ragu tastes even better the next day as the flavors develop overnight.

Serving Suggestions

This Ragu pairs beautifully with:

Garlic bread or a crusty baguette to soak up the sauce
A simple arugula salad with lemon vinaigrette for contrast
A glass of red wine, like Cabernet Sauvignon or Chianti

FAQ

Can I use boneless short ribs?

Yes — boneless short ribs work too, though bone-in gives more flavor.

Can I substitute the wine?

You can replace it with extra beef broth or a splash of balsamic vinegar for acidity.