Grilled Short Ribs Ragu

Why Grill Short Ribs to make the Best Ragu?

Traditional ragu recipes rely on seared beef to create flavor. Grilling the short ribs first takes things up several notches. Searing these ribs over an open flame adds a smoky depth that infuses the sauce as it cooks down.

The result? A sauce that’s layered, complex, and bursting with flavor. Every bite brings tender, smoky beef that melts into a rich tomato base, complemented by herbs, garlic, and just a touch of red wine.

Short ribs are the star of this recipe because they’re loaded with marbling and collagen. When cooked properly, they are fall-apart tender with silky texture. And when cooked on the grill, that caramelized crust helps build incredible flavor right from the start.

Ingredients needed to make Grilled Short Ribs Ragu

• Beef short ribs: deep beefy flavors that when braised become very tender and ideal for hearty meals.
• Broth: beef broth to braise the grilled short ribs in.
• Red wine: a bold dry wine adds depth and acidity to to the sauce.
• Veggies: carrots, celery and onion are an Italian must to any Ragu recipe.
• Garlic: adds a nutty sharpness and savory aromatics.
• Seasoning: I used my Steak seasoning that has notes of herbs, butter and salt. Otherwise salt and pepper will work here as well.
• Tomatoes: crushed or diced tomatoes and tomato paste add body and flavor to the hearty Ragu.
• Parmesan cheese: thickens the sauce and adds flavor to the braising liquid.
• Noodles: the starch to mix in with the ragu.

Prep the ingredients

There is little prep work required to make this Grilled Short Ribs Ragu the best thing you’ve had in a while.

All that is needed before grilling and braising is dicing up the vegetables. Take a few carrots, peal them and dice into small pieces. Do the same with celery and onion.

I also used fresh garlic instead of the pre-packed minced garlic. Take 8 cloves, peal them and dice very finely. Keep in a separate bowl from the other veggies.

Grill the Short Beef Ribs

As with all my recipes, my twist on a traditional recipe is to add a grilling or smoking component. And this Grilled Short Ribs Ragu recipe is no different. The charred flavor on the beef ribs adds another layer of depth and heartiness to the dish.

Prep the short ribs by trimming any silverskin or thicker fat from the outside. You want to expose as much of the meat as possible. Start by drizzling some olive oil over beef short ribs and generously season with Dad’s Steak seasoning. This rub has the perfect balance of savory garlic, salt and pepper seasonings as well as herbs that are needed in this dish.

Fire up your grill to medium-high heat and set it for dual zone grilling. This means that you have a hot and cooler side on the grill. If using a charcoal grill like I did, move all the charcoal to 1 side of the grill.

Sear the ribs for a few minutes per side until they’re deeply browned and slightly charred. You’re not cooking them all the way through here, just building that smoky crust that will flavor your ragu later. Once seared, set them aside to rest while you start the sauce.

How to build the Ragu base

Now that the beef short ribs are seared, it’s time to build the ragu base.

In a deep cast iron skillet or dutch oven, add some olive oil, the diced veggies and more of my Steak Seasoning. Sauté them until soft and fragrant. Next add the garlic and tomato paste and mix everything together. Cook this down for 2-3 minutes until the garlic is fragrant.

For the liquids, add in beef broth and a dry red wine. The wine deepens the flavor of the broth making it rich, hearty while adding some acidity. If you prefer to skip the wine, just replace it with more broth. And finish it off with either diced or crushed tomatoes.

I like to add a parmesan rind to the braise. It’s adds a deliciously rich savory flavor to any broth.

Finally, add in the seared short ribs and cover with a lid. Move the dutch oven to the indirect side of the grill to simmer over low and slow heat.

This is also a great time to move the dutch oven inside the kitchen and finish cooking on the stove top. There are no additional smokey or grilled flavors being infused.

Grill low and slow

This grilled short ribs ragu recipe will cook for 3-4 hours until the ribs are fork tender. We are not going for an internal temperature here, but looking for fall off the bone tenderness. As the short ribs cook down, they release all their juices and fat into the sauce, creating a velvety, rich texture that’s absolutely irresistible.

While the ragu is cooking away, separately cook the pasta leaving it slightly al dente. I like using pappardelle pasta for this recipe. When draining, keep 1 cup of the pasta water in a cup. You might use this to add liquid to the ragu.

Once done, remove the bones, shred the meat, and mix it back into the sauce. If the sauce is too dense, add some of the pasta sauce. Add the cooked pasta and mix everything together.

Add in grated parmesan to add creaminess to the ragu and give everything one final toss.

Serving Suggestions

When everything is ready, all there’s left to do is plate it up. Garnish with freshly grated Parmesan cheese and chopped parsley for the perfect finishing touch. And don’t forget a slice of toasted garlic bread to soak up every last drop of that rich sauce. Enjoy!

Final Thoughts

This Grilled Short Ribs Ragu is the perfect marriage of outdoor cooking and classic comfort food. It’s smoky, savory, and deeply satisfying. A meal that feels fancy enough for entertaining but comforting enough for Sunday dinner with the family.

So next time you’re in the mood for something hearty, skip the ordinary spaghetti sauce and try this grilled version instead. It’s a slow-simmered masterpiece that proves the grill isn’t just for steaks, it’s the secret to unforgettable flavor in every spoonful.

Frequently Asked Questions:

Other Hearty Recipes to Consider:

Beef

Smoked Short Ribs

Side Dish

Smoked Mac and Cheese

Pork

Classic Polish Dinner

Beef

Homemade Salisbury Steak