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Some recipes feel fancy. This one looks fancy—but it’s actually one of the most low-effort, high-reward meals you can make.

This Short Rib Ragù is slow-braised until the beef is fall-apart tender, then folded back into a rich, velvety sauce that clings to every bite of pasta. It’s cozy, it’s comforting, and it tastes like something you’d order at a restaurant and immediately try to recreate at home.

We’re keeping this one true to the RGJ way:

simple ingredients, cast iron cooking, and letting time do the heavy lifting.

It’s a small-batch recipe, perfect for a quiet dinner for two—or a little extra for leftovers (which somehow tastes even better the next day).

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https://video.wixstatic.com/video/a44a5b_e0bae827db934e139b48736cf9b97131/1080p/mp4/file.mp4

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Tools From the Kitchen:

• Cast iron skillet or Dutch oven

• Tongs

• Wooden spoon or spatula

• Slotted spoon

• Fine mesh strainer

• Mixing bowl

• Knife + cutting board

• Large pot (for pasta)

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Ingredients:

• 2–2.25 lbs bone-in beef short ribs

• 1½ tbsp olive oil (divided)

• 1 oz pancetta or prosciutto, chopped

• ½ large yellow onion, chopped

• ½ carrot, chopped

• 1–2 cloves garlic, minced

• 1 bay leaf

• ½ cinnamon stick (or pinch ground)

• ½ tsp ground cumin

• 1½ tbsp tomato paste

• ¼ cup dry red wine

• ~1¾ cups beef broth (as needed)

• Kosher salt + black pepper

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Prepare:

1. Trim excess fat from short ribs, then pat dry with paper towels. Season generously with salt and pepper.

2. Heat 1 tablespoon olive oil in a cast iron pan over medium heat.

Add prosciutto and cook until lightly crisp. Remove and set aside.

Sear short ribs in batches until deeply browned on all sides (about 10–12 minutes total). Remove and set aside.

3. Add remaining olive oil. Sauté onion, carrot, garlic, bay leaf, cinnamon, and cumin for 8–10 minutes until softened and fragrant.

4. Stir in tomato paste and cook for 1–2 minutes.

Pour in red wine and scrape up browned bits from the pan.

Add beef broth—just enough to mostly cover the meat.

Return short ribs and proscuitto to the pan.

5. Cover partially and cook on low heat for 2.5–3 hours, braising until the meat is tender and falling off the bone.

Optional: transfer to a 325°F oven for more even, hands-off cooking.

6. Remove short ribs and set aside.

Strain the cooking liquid into a bowl using a fine mesh strainer.

Shred the meat, discarding bones and excess fat.

7. Skim fat from the strained liquid.

Return meat to the pan and pour the liquid back over.

Simmer gently until the sauce thickens to your liking. Taste and adjust seasoning.

8. Spoon over freshly cooked pasta and serve warm.

Recipe Note: Inspired by a braising recipe from Williams Sonoma Cook Good Food cookbook.

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Notes From the Kitchen:

• Cast iron holds heat—don’t rush it or overheat it

• Preheat your pan for a couple minutes before adding oil

• Deep brown sear = flavor, but don’t let it burn

• Deglazing the pan is where the magic happens

• Oven braising gives you next-level tenderness

• Crack the lid slightly for a thicker sauce

• If needed, simmer uncovered at the end to reduce

• A tiny splash of balsamic at the end can brighten the whole dish.

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