There’s something deeply comforting about a pot of Spiced Short Rib Ragù simmering away for hours. This rich, slow-cooked sauce is a labour of love, but the payoff is worth every second. Tender, fall-apart short ribs melt into a deeply flavoured tomato base, while a unique blend of cinnamon, allspice and clove adds warmth and complexity. Whether served over ribbons of pappardelle, layered into an indulgent lasagna, or spooned over polenta, this dish transforms humble ingredients into something truly special.
This recipe requires patience, but the result is worth every second. The short ribs become meltingly tender as they braise in a fragrant tomato sauce, creating a dish that feels both rustic and luxurious.
Watch me make this recipe here.
Table of Contents
- Ingredient Breakdown
- Why Short Ribs Make the Best Ragù
- The Secret to Building Depth of Flavour
- Low and Slow: The Key to Tender Short Ribs
- The Final Steps: Perfecting the Ragù
- How to Serve Spiced Short Rib Ragù
- Ragù Storage and Freezing Tips
- Want More Spiced Recipes?
Ingredient Breakdown
- Beef short ribs: Bone-in short ribs bring deep, meaty flavour and a melt-in-your-mouth texture.
- Sweet onions: Provide natural sweetness and depth.
- Carrots: Add a subtle earthiness and a hint of sweetness.
- Celery: Balances the sweetness with a mild bitterness.
- Garlic: A must-have for a rich, savoury sauce.
- Tomato purée: Intensifies the umami depth of the ragù.
- Sweet red wine: Enhances the sauce with fruitiness while deglazing the pan.
- Ground cinnamon: Adds warmth without overpowering.
- Ground allspice: Introduces a subtle peppery sweetness.
- Ground clove: Brings a deep, aromatic quality.
- Tinned whole plum tomatoes: The base of the sauce, providing richness and acidity.
- Beef stock:Adds depth and savoury intensity.
- Dried bay leaves: Infuse a delicate herbal note.
- Sugar: Balances acidity and rounds out the flavours.
- Sea salt & black pepper: Essential for seasoning the meat before searing.
- Extra-virgin olive oil: Used to brown the ribs and sauté the aromatics.
Why Short Ribs Make the Best Ragù
Unlike ground beef, which is commonly used in traditional Bolognese-style ragù, short ribs bring a different level of texture and depth. The marbled fat and connective tissue break down slowly, creating a sauce that is velvety and rich. The bones also add an extra layer of flavour, making this Spiced Short Rib Ragù especially luxurious.
A great Spiced Short Rib Ragù starts with proper searing. Browning the short ribs locks in flavour and builds the foundation for the sauce. As the meat caramelises, it releases rich, golden juices that cling to the bottom of the pan, these browned bits hold immense flavour. Once the ribs are seared, set them aside and let the magic happen in the same pot.
The Secret to Building Depth of Flavour
Every great ragù starts with a solid foundation, and this version delivers. The onion, carrot, and celery mixture softens slowly, releasing its natural sweetness. Garlic follows, infusing the pot with a rich aroma that sets the stage for the deep flavours ahead.
Tomato purée plays a key role in this ragù. Cooking it down before adding liquid ingredients caramelises it slightly, intensifying the umami depth of the sauce. Then comes the real game-changer – the spices. Cinnamon, allspice, and clove add warmth that lingers on the palate without overpowering the dish. More common in Middle Eastern and North African cuisine, this spice trio beautifully elevates the traditional ragù.
Once the spices blend in, red wine deglazes the pan, lifting all the browned bits from the bottom and infusing them back into the sauce, a crucial step to maximise flavour. Reducing the wine concentrates its sweetness, allowing it to meld seamlessly with the rich, meaty base.
Next, stir in the crushed tinned tomatoes, beef stock, bay leaves, and sugar. Nestle the short ribs back into the sauce, bone-side up. As they braise, they release collagen and fat, enriching the sauce with every passing hour.
Low and Slow: The Key to Tender Short Ribs
Patience is essential when making Spiced Short Rib Ragù. Cooking low and slow allows the short ribs to break down gradually, becoming fork-tender without drying out. The simmering process also allows the spices to meld beautifully into the sauce, creating a depth of flavour that can’t be rushed.
You have two options for cooking:
- Stovetop Simmering: Keep the pot over low heat, cover it, and let the ragù bubble away gently for 4 to 4½ hours. Stir occasionally to prevent sticking and ensure even cooking.
- Oven Braising: Alternatively, place the covered pot in a preheated oven at 150°C (fan 130°C). This method allows for more even heat distribution and is ideal if you want a hands-off approach.
Regardless of the method, the result will be the same. Succulent, fall-apart short ribs in a deeply spiced, velvety sauce.
The Final Steps: Perfecting the Ragù
Once the short ribs have cooked to perfection, they need to be removed from the pot and rested for 10 minutes. Meanwhile, excess fat should be skimmed from the surface of the sauce to prevent it from feeling too heavy.
Using two forks, shred the beef into bite-sized pieces, discarding any bones. Once shredded, return the meat to the sauce and let it simmer for another 10 minutes. This last step ensures that every piece of meat absorbs the rich, spiced flavours of the sauce.
Taste the ragù and adjust the seasoning if necessary – sometimes an extra pinch of salt or a splash of wine can enhance the balance of flavours.
How to Serve Spiced Short Rib Ragù
There are plenty of ways to enjoy this Spiced Short Rib Ragù, but a few pairings stand out:
- Pappardelle: This wide, ribbon-like pasta is the perfect match for the rich, meaty sauce, clinging beautifully to each strand.
- Creamy Polenta: A velvety polenta base balances the bold flavours with its smooth, buttery texture.
- Lasagna: Use the ragù as a luxurious alternative to classic Bolognese. Layer it with pasta sheets and béchamel for an unforgettable dish.
- Crusty Bread: Sometimes, simplicity wins. A slice of good sourdough, toasted and rubbed with garlic, is all you need.
No matter how you serve it, a generous sprinkle of Parmesan or Pecorino Romano takes it to the next level.
Ragù Storage and Freezing Tips
One of the best things about Spiced Short Rib Ragù is how well it keeps. The flavours deepen overnight, making leftovers even more delicious.
- Fridge: Store in an airtight container for up to four days.
- Freezer: Let the ragù cool completely before transferring it to a freezer-safe container. It will keep for up to three months.
To reheat, warm the sauce over low heat, adding a splash of water or stock if needed.
Want More Spiced Recipes?
This Spiced Short Rib Ragù is more than enough to prove that the right blend of spices can take a dish to the next level. Here are some more recipes with unique spice blends of their own. Why not try them out?
- Spice Whole Roasted Cauliflower: Whole roasted cauliflower, slathered with a delicious Middle Eastern spice marinade and roasted until perfectly tender
- Spiced Red Lentil Soup: Inspired by the Lebanese classic, shorbet adas, This thick, creamy spiced red lentil soup is high in protein, packed with flavour and naturally vegan.
- Spiced Grilled Chicken with Caramelised Onion Hummus: Homemade Caramelised Onion Hummus topped with grilled chicken thighs, marinated in garlic, warm spices and lemon, inspired by Middle Eastern-style shawarma plates.
Spiced Short Rib Ragù
A delicious, rich meat sauce made with beef short ribs, slow-cooked to perfection until fall-apart tender. This ragu has layers upon layers of flavour. It’s perfumed with cinnamon, allspice and clove, which add warmth and a slight sweetness to the sauce. It’s a true flavour bomb! Serve Bolognese-style with pappardelle or use it as a base for a delicious lasagna.
- Prep Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 1x
- Category: Meat
Ingredients
- 5 bone-in beef short ribs
- sea salt and freshly-ground black pepper
- extra-virgin olive oil
- 2 sweet onions, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, finely chopped
- 3 tbsps double concentrated tomato purée
- 400 ml sweet red wine
- 2 tsps ground cinnamon
- 2 tsps ground allspice
- ¾ tsp ground clove
- 2 x 400g tin of good-quality whole peeled plum tomatoes, hand-crushed
- 600 ml beef stock
- 2 dried bay leaves
- 1 tbsp sugar
Instructions
- Pat the short ribs dry and season generously with sea salt and freshly-ground black pepper. Heat a splash of extra-virgin olive oil in a large Dutch oven over medium-high heat. Sear the short ribs, turning occasionally, until browned on all sides. Transfer the browned short ribs to a plate.
- Pour out the fat, leaving the browned bits at the bottom of the pot behind. Add a splash of olive oil and reduce the heat to medium. Add the onion, carrot and celery and season with sea salt and freshly-ground black pepper. Cook, stirring occasionally, until nice and soft, 10 to 12 minutes.
- Add the garlic and cook for 1 minute, stirring constantly, then add the tomato purée and cook, stirring frequently, until it begins to caramelize and darken, 2 to 3 minutes.
- Turn the heat up to medium-high. Add the red wine and cook, stirring occasionally, until reduced by around ¾, 10 to 12 minutes.
- Stir in the cinnamon, allspice, clove, tinned tomatoes, beef stock, bay leaves and sugar. Season lightly with salt and pepper. Return the short ribs (and their juices) to the pot, bone side up, and bring everything to a simmer.
- Reduce the heat to low. Cover and simmer gently, stirring occasionally, until the meat is fall-apart tender, 4 to 4 ½ hours. Alternatively, you can bake the ragu, covered, at 150℃/fan 130℃ for the same amount of time. Don’t forget to preheat your oven beforehand!
- Transfer the short ribs to a large plate or chopping board and let them rest for 10 mins. Meanwhile, skim off the excess fat from the surface of the ragù using a large spoon or ladle.
- Coarsely shred the short ribs using 2 forks. Return the shredded short ribs to the sauce. Taste and season with sea salt and freshly-ground black pepper, to taste. Serve Bolognese-style with pappardelle or use it as a base for a delicious lasagna.
2 Responses
Omg it’s so good!! I ended up using a brisket that I cut into wide hunks and it worked so well. Thank you!!
So glad you enjoyed it!