Beef Short Rib Sugo Recipe

Season and dust

Pat short ribs dry with paper towels. Season all sides evenly with kosher salt and black pepper. Lightly dust each piece with flour and shake off excess.

Sear short ribs

Heat a large heavy-bottomed Dutch oven or wide ovenproof pot over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add short ribs in a single layer (work in batches to avoid crowding). Sear 3–4 minutes per side until deeply browned. Transfer seared ribs to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pot. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add anchovies (if using) and minced garlic and cook 1 minute until fragrant.

Deglaze with wine

Push vegetables to one side, add tomato paste to the cleared area and cook, stirring, 2–3 minutes until it darkens slightly. Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer 3–4 minutes to reduce slightly and cook off alcohol.

Add tomatoes and stock

Stir in crushed tomatoes and (if using) chopped whole peeled tomatoes. Add beef stock and stir to combine. Return short ribs and any accumulated juices to the pot, nestling them into the sauce so they are mostly submerged.

Add herbs and seasonings

Tuck rosemary sprigs, thyme sprigs, bay leaves, dried oregano, and crushed red pepper flakes into the sauce. Add brown sugar if the tomatoes taste tangy. Bring the pot to a gentle simmer on the stovetop.

Braise until tender

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the short ribs are fork-tender and falling off the bone, 2.5–3 hours. Alternatively, maintain a low simmer on the stovetop for the same amount of time, checking occasionally.

Remove ribs and reduce sauce

Carefully remove the short ribs to a cutting board. Skim off and discard any excess fat from the surface of the sauce. Place the pot back on the stovetop over medium heat and simmer uncovered 10–20 minutes to reduce and concentrate flavors until the sauce is slightly thickened.

Shred meat and return

When cool enough to handle, remove bones from the short ribs and shred the meat into large chunks. Return shredded meat (or whole pieces, if preferred) to the sauce and stir to combine. Taste and adjust seasoning with salt, pepper, or a pinch more sugar if needed.

Finish with herbs and cheese

Stir in 1 teaspoon olive oil and chopped parsley for brightness. Serve hot with grated Parmigiano-Reggiano on the side.

Serve Beef Short Rib Sugo over fresh pasta (pappardelle or rigatoni), creamy polenta, mashed potatoes, or crusty bread. Spoon plenty of sauce and shredded meat on top and garnish with additional parsley and grated cheese.