If you love bold, slow-cooked flavors but also can’t resist firing up the grill, this Grilled Short Ribs Ragu recipe is where backyard barbecue meets Italian comfort food. Imagine tender, fall-apart short ribs kissed by smoky char, simmered in a rich tomato and red wine sauce until it all comes together in a hearty, soul-warming dish perfect for any time of year.

This is not your average Sunday dinner. It’s the next-level version that brings grilled flavor and deep, meaty richness to your plate. Whether you serve it over pasta, creamy polenta, or a bed of mashed potatoes, this dish is an unforgettable mashup of BBQ and Italian home cooking.

Looking for more Italian inspired grilled recipes than I have you covered. From this smoked oxtail a recipe inspired by my travels to Italy, or a hearty and warm Zuppa Toscana or this simple Focaccia bread recipe.

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. These ribs over an open flame or hot grates add a smoky depth that infuses the sauce as it cooks down.

The result? A sauce that’s layered, complex, and bursting with umami. 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.

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.

Dad’s Seasonings

Must have grillin seasonings!

Order Now

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 and dump in the diced veggies. Sauté them until soft and fragrant, then add minced garlic, tomato paste, and crushed tomatoes.

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.

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 close the 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 2-3 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. When draining, keep 1 cup of the pasta water in a cup. You might use this to add liquid to the ragu.

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

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

Serving Suggestions

Before serving this amazing Grilled Short Ribs Ragu, tossed the pasta into the ragu mixture. Make sure to get an even coating all around. For a BBQ twist, you can even serve it over creamy smoked mashed potatoes or crispy grilled polenta cakes.

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.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

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

If you tried this Grilled Short Ribs Ragu or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

Print

Grilled Short Ribs Ragu

This Grilled Short Ribs Ragu recipe is where backyard barbecue meets Italian comfort food. Sunday dinner just got elevated.

Course Main Course

Cuisine Italian

Keyword grilled short ribs ragu, beef ribs, Italian recipe, pasta dish, ragu sauce, comfort food, hearty meal, grilin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Servings 6 People

Calories 569kcal

Author Maciej Zurawski

Ingredients

• 4 lbs Beef short ribs
• 3 Large carrots
• 2 Celery stalks
• 1 Yellow onion
• 8 Garlic cloves
• 2 tbsp Olive oil
• 2 tbsp Dad's steak seasoning
• 1 tbsp Tomato paste
• 2 cups Beef broth
• 1 cup Red wine
• 1 cup Grated parmesan
• 1 Parmesan rind
• 14 oz Crushed tomatoes

Instructions

• Dice up the pealed carrots, celery and onion. Finally dice the garlic cloves. Set them to the side.
• Drizzle some olive oil over short ribs and generously season with Dad's Steak seasoning.
• Preheat the grill to medium-high heat and set it for dual zone grilling.
• Sear the ribs for a few minutes per side until they’re deeply browned and slightly charred. Set them aside.
• In a deep cast iron skillet or dutch oven, add 1 tbsp of olive oil and the diced carrots, celery and onion. Saute until soft and translucent.
• Add minced garlic, tomato paste, and crushed tomatoes and mix in with the veggies.
• Finally, add in the broth, wine and parmesan rind. Place the seared short ribs inside, add a tbsp of Dad's steak seasoning and close the lid. Cook for 2-3 hours until the beef is fork tender.
• Cook pasta and drain keeping 1 cup of the water in a separate cup.
• Once done, shred the meat, remove the bones and mix it back into the sauce. Add grated parmesan and pasta water if the ragu is too dense. Give it more more stir.
• Drop in the pasta, mix it and serve. Top it all off with more grated parmesan and freshly chopped parsley. Enjoy!

Notes

If you prefer to skip the wine, just replace it with more broth.

If you don’t have Dad’s Steak seasoning, use salt and pepper. Add in 2 sprigs of fresh rosemary and 2 bay leaves to the broth.

Best pasta for a Ragu are wide noodles like a pappardelle. Other serving suggestions include mashed potatoes.

Nutrition

Calories: 569kcal | Carbohydrates: 17g | Protein: 50g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 145mg | Sodium: 869mg | Potassium: 1304mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5513IU | Vitamin C: 11mg | Calcium: 296mg | Iron: 8mg