Braised Beef Short Rib Ragu with Paccheri Rigati: A Cozy Sunday Dinner and Freezer-Friendly Favorite

There’s something deeply comforting about a slow-simmered sauce filling the house with warmth and aroma, especially as the seasons begin to shift. I made this braised beef short rib ragu on a quiet Sunday afternoon, just as my boyfriend was returning from a golf trip. He was craving a cozy, homecooked meal, and this felt like the perfect welcome home dinner.

I picked up all my ingredients from St. Lawrence Market here in Toronto, one of my favorite places to shop for fresh produce and quality meats. The short ribs were beautifully marbled, and the vegetables were vibrant and crisp — ideal for building a deep, flavorful base.

This recipe is intentionally extra-large, not just for dinner that night, but to help us build up our freezer reserves as we head into the colder months. It freezes beautifully, and having a stash of this ragu on hand makes weeknight dinners feel indulgent with almost no effort.

Although it looks like a long process, most of the time is hands-off. The sauce gently simmers and reduces while you go about your day, transforming into something incredibly warm, flavorful, and satisfying.

For this braised beef short rib ragu pasta, I love using Mezzi Paccheri Rigati No. 152 from Rummo. It’s the perfect shape for catching all the rich, shredded beef and velvety sauce. We’re not typically fans of pappardelle, but any large noodle will work well here.

This dish is one of my favorite ways to slow down, cook with intention, and share something special with the people I love.

Braised Short Rib Ragu with Paccheri Rigati

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Prep Time 1 hour hour

Cook Time 3 hours hours 30 minutes minutes

Yield 10 Servings

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Ingredients

• 5 lbs Beef Short Ribs
• 2 large Onions
• 1 head Garlic
• 1 head Celery, only tender stalks
• 2 large Carrots
• 3 tbsp Tomato Paste
• 1 L Beef Stock
• 56 oz Whole San Marzano Tomatoes, approx. 2 cans
• 3 tbsp Worcestershire
• 1 herb bunch – Basil, Thyme, Parsley
• Parmesan
• Salt
• Pepper
• splash Apple Cider Vinegar
• 500 g Mezzi Paccheri Rigati | Nº 152, 1 bag
• 250 ml Red Wine, Barolo

Instructions

Prepare the vegetables and tomatoes

• Begin by finely mincing the onion, carrots, and celery. You can use a food processor to make this step quicker and more uniform.
  2 large Onions

  1 head Celery

  2 large Carrots
• Grate the garlic using a micro-plane so it blends smoothly into the sauce.
  1 head Garlic
• Crush the tomatoes gently by hand in a bowl and remove any tough stems.
  56 oz Whole San Marzano Tomatoes

Sear the short ribs

• Season the short ribs generously with salt and pepper. Heat a Dutch oven over medium-high heat and sear the ribs in batches. Avoid overcrowding the pan so each piece gets a deep, golden crust.
  5 lbs Beef Short Ribs
• Once seared, transfer the ribs to a plate and pour the rendered fat into a glass measuring cup. You will use some of this flavorful fat later.

Build the flavor base

• In the same Dutch oven, sauté the onion with a pinch of salt until soft and translucent.
  2 large Onions
• Add the carrots and celery along with a spoonful of the reserved fat to help them cook down.
  2 large Carrots

  1 head Celery
• Stir occasionally until the vegetables are fragrant and tender. Add the tomato paste and stir to incorporate.
  3 tbsp Tomato Paste
• Add the grated garlic and cook for another minute until it loses its raw edge.
  1 head Garlic

Deglaze and layer the sauce

• Add the crushed tomatoes, beef stock, red wine, Worcestershire sauce, and a splash of apple cider vinegar.
  1 L Beef Stock

  3 tbsp Worcestershire

  250 ml Red Wine

  splash Apple Cider Vinegar
• Nestle the herb bundle into the sauce so it infuses as it simmers.
  1 herb bunch – Basil, Thyme, Parsley

Braise the short ribs

• Return the seared ribs to the pot, making sure they are mostly submerged. Cover with the lid and let the sauce gently simmer for one hour, stirring occasionally.
• Then remove the lid and continue simmering for another two hours so the sauce can reduce and deepen in flavor.

Shred and refine

• Carefully remove the ribs and discard the bones, any large pieces of unrendered fat, and tough tendons.
• Shred the meat with two forks and return it to the pot. Let the sauce simmer uncovered for another hour.
• If it becomes too thick, add a splash of water or beef stock to loosen it.

Finish and serve

• About twenty minutes before you are ready to eat, bring a large pot of salted water to a boil and cook your pasta until al dente.
  500 g Mezzi Paccheri Rigati | Nº 152
• Taste the ragu and adjust with salt and pepper as needed.
  Salt

  Pepper
• Serve the sauce generously over pasta and finish with freshly grated Parmesan and a sprinkle of chopped parsley.
  Parmesan

Notes

• Make-Ahead & Freezer-Friendly: This ragu freezes beautifully. Portion leftovers into airtight containers and freeze for up to 3 months. It’s perfect for cozy weeknight dinners as the weather cools.
• Pasta Pairing: I love serving this with Mezzi Paccheri Rigati No. 152 from Rummo. Its ridged surface and wide shape hold the sauce and shredded beef perfectly. If you can’t find paccheri, try rigatoni, tagliatelle, or any large noodle you enjoy.
• Hands-Off Cooking: While the total cook time is several hours, most of it is hands-off. Once the sauce is simmering, you can relax, prep sides, or just enjoy the aroma filling your kitchen.
• Short Rib Tips: Bone-in short ribs add extra richness, but boneless work just as well. Be sure to sear in batches to avoid steaming the meat.
• Tomato Prep: If using whole canned tomatoes, crush them by hand and remove any stems or tough bits. This gives the sauce a rustic texture and deeper flavor.
• Herbs: Using a reusable tea leaf holder or tying your herbs with kitchen twine makes them easy to remove later. It’s a simple trick that keeps the sauce smooth and herbaceous without stray stems.