If you're looking for the ultimate comfort food, this vodka beef short rib ragu is guaranteed to become a favourite. Rich, slow cooked beef melts into a silky tomato sauce that's finished with cream for the most luxurious texture. The vodka intensifies the flavour of the tomatoes while the parmesan rind adds incredible depth, creating a vodka beef short rib ragu that tastes like it's been simmering all day in an Italian kitchen. I love making this vodka beef short rib ragu on a Sunday because the oven does almost all of the work. After a few hours of slow cooking, the beef becomes so tender that it falls apart with the touch of a fork.
This vodka beef short rib ragu is a comforting twist on a classic Italian style ragu. Slow cooked beef short ribs create an incredibly rich, tender sauce, while vodka enhances the flavour of the tomatoes without leaving an alcoholic taste. Finished with cream and parmesan, it becomes silky, luxurious and perfect for coating pasta. It's an impressive yet surprisingly simple recipe that's ideal for cosy weekends or entertaining guests.
This was inspired by my beef ragu featured in my Italian date night. You could also make the ragu with beef mince, just follow my beef Bolognese recipe, swapping the wine for vodka, only using tomato puree and finishing with double cream.
Ingredients
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Beef short ribs - Beef short ribs are the star of this vodka beef short rib ragu. Their marbling slowly breaks down during cooking, creating incredibly tender meat and a rich, luxurious sauce.
Olive oil - Used to sear the beef and build the first layer of flavour. I always use olive oil because it adds a subtle richness without overpowering the other ingredients.
Salt and black pepper - Essential for seasoning both the beef and the sauce, helping every ingredient shine.
Carrot - Adds natural sweetness that balances the acidity of the tomatoes while giving the sauce extra body.
Celery - Provides savoury depth and forms part of the classic flavour base for a traditional ragu.
Onion - Slowly cooked until soft and sweet, onions create the foundation of the sauce. I like to take my time here because properly softened onions make a huge difference to the finished flavour.
Garlic - Adds warmth and aromatic flavour that complements the slow cooked beef beautifully.
Tomato purée - Using a whole tube creates an intensely rich tomato flavour. Cooking it until it darkens helps caramelise the natural sugars and removes any raw taste. I love using tomato purée because it gives the vodka beef short rib ragu a wonderfully concentrated flavour.
Vodka - The key ingredient that makes this a true vodka beef short rib ragu. It helps release flavour compounds from the tomatoes that water alone cannot, creating a smoother and more rounded sauce. The alcohol completely cooks off during cooking.
Rosemary, Thyme, Bay leaves - Brings earthy notes that complement the rich meat.
Chicken stock - Creates the cooking liquid while adding plenty of savoury depth without overpowering the tomatoes.
Sugar - Just a small amount balances the acidity of the tomato purée and rounds out the finished sauce.
Parmesan rind - One of my favourite ingredients for slow cooked sauces. As it simmers, it adds an incredible savoury richness and subtle cheesy flavour that makes the vodka beef short rib ragu taste even more luxurious.
Double cream - Stirred in at the end for a silky, creamy finish that transforms the sauce into a beautifully smooth vodka beef short rib ragu.
Fresh basil - Adds freshness and colour just before serving.
Chilli flakes - Optional, but perfect if you enjoy a gentle kick of heat to balance the rich sauce.
Grated parmesan - The finishing touch that melts into the hot pasta and makes every bite even more delicious.
See recipe card for quantities.
Instructions
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- Step 1: Preheat the oven to 140°C/284°F. Pat the beef short ribs dry with kitchen paper before seasoning generously with salt and black pepper. Heat the olive oil in a large heavy casserole dish over a high heat. Sear the short ribs for a couple of minutes on each side until they develop a deep golden brown crust. Remove them from the pan and set aside
- Step 2: Reduce the heat to medium low and add the onion, carrot and celery to the same pan. Cook gently until softened and sweet, stirring occasionally. Add the garlic and cook for another minute until fragrant. Squeeze in the tomato purée and cook for 4-5 minutes, stirring regularly until it darkens slightly and begins to catch on the bottom of the pan. This step develops a much deeper tomato flavour.
- Step 3: Increase the heat slightly and pour in the vodka. Stir continuously, scraping up any caramelised bits from the bottom of the pan. Continue cooking until the vodka has reduced and been absorbed into the tomato mixture. Pour in the chicken stock and stir until smooth. Add the rosemary, thyme, bay leaves, sugar and parmesan rind before nestling the browned short ribs back into the sauce. Cover with a lid and cook in a 140°C/284°F oven for 3 hours until the beef is incredibly tender and falls apart easily with a fork.
- Step 4: Towards the end of the cooking time, bring a large pan of salted water to the boil and cook your chosen pasta until al dente. Remove the short ribs from the sauce and shred the meat, discarding the bones and any large pieces of fat as well as removing the parmesan rind, herbs stems and bay leaves. Return the shredded beef to the sauce and stir well. Pour in the double cream and gently simmer until the sauce becomes silky and fully combined.
Reserve a little pasta cooking water before draining the pasta. Add the pasta directly into the sauce and toss everything together, adding a splash of pasta water if needed until every piece is coated in the rich vodka beef short rib ragu. Serve with plenty of grated parmesan, fresh basil and a sprinkle of chilli flakes if you like a little heat.
Hint: Don't rush cooking the tomato purée. Letting it cook until it darkens and begins sticking slightly to the pan removes its raw taste and creates a sweeter, more concentrated tomato flavour that makes the finished ragu much richer.
Substitutions
Beef Short Ribs – Swap for beef chuck, brisket or beef shin for another slow-cooked cut that becomes beautifully tender. For a quicker option, use beef mince, although the texture will be different.
Olive Oil – Use vegetable oil, rapeseed oil or avocado oil for searing. Butter can also be used for added richness, though it has a lower smoke point.
Salt and Black Pepper – Season with garlic salt, seasoned salt or cracked mixed peppercorns for a slightly different flavour profile.
Carrot – Replace with parsnip for a sweeter flavour or finely diced butternut squash for extra richness in the sauce.
Celery – Use fennel for a subtle aniseed flavour or extra carrot if you don't have celery on hand.
Onion – Swap for shallots for a milder, sweeter flavour or use red onion for a slightly richer taste.
Garlic – Use garlic purée, roasted garlic or garlic granules if fresh garlic isn't available.
Tomato Purée (Tomato Paste) – Replace with double concentrated tomato paste, or use canned crushed tomatoes reduced for longer if needed, although the sauce will be less concentrated.
Vodka – Substitute with dry white wine for a lighter flavour or additional chicken stock if you prefer to cook without alcohol. The flavour will be slightly different but still delicious.
Rosemary – Use extra thyme, oregano or sage for another aromatic herb that complements slow-cooked beef.
Thyme – Replace with oregano, marjoram or additional rosemary for a similar earthy flavour.
Bay Leaves – Omit if necessary or substitute with a small pinch of dried thyme or oregano for added depth.
Chicken Stock – Use beef stock for an even richer flavour or vegetable stock for a lighter alternative.
Sugar – Swap for honey, brown sugar or maple syrup to balance the acidity of the tomatoes with a touch of natural sweetness.
Parmesan Rind – Leave it out if you don't have one, or stir in extra grated parmesan at the end for a similar savoury richness.
Double Cream – Replace with single cream for a lighter sauce, crème fraîche for a subtle tang or mascarpone for an extra creamy finish.
Fresh Basil – Use fresh parsley for brightness or fresh oregano for a more robust, Mediterranean flavour.
Chilli Flakes – Swap for finely chopped fresh chilli, cayenne pepper or omit altogether for a milder dish.
Grated Parmesan – Replace with Pecorino Romano for a saltier finish or Grana Padano for a milder, buttery flavour.
Pasta – This sauce works beautifully with pappardelle, tagliatelle, rigatoni or fettuccine. Gluten-free pasta can also be used if required.
Variations
Spicy Vodka Beef Short Rib Ragu - Add extra chilli flakes, a finely chopped fresh red chilli and a pinch of smoked paprika while cooking the vegetables. The gentle heat cuts through the richness of the sauce without overpowering the tender beef.
Mushroom Vodka Beef Short Rib Ragu - Stir sliced chestnut or wild mushrooms into the pan after softening the vegetables. They add earthy flavour and extra texture while blending beautifully with the slow cooked beef and creamy tomato sauce.
Red Wine and Vodka Beef Short Rib Ragu - Replace part of the chicken stock with a splash of red wine before adding the stock. The wine adds even more depth and richness while still allowing the vodka to enhance the tomato flavour.
Equipment
Large dutch oven - I used this one
Storage
Allow the vodka beef short rib ragu to cool completely before transferring it to an airtight container. Store the sauce separately from the pasta whenever possible to maintain the best texture. It will keep well in the refrigerator for up to 4 days, making it perfect for meal prep or easy weeknight dinners.
To reheat, warm the ragu gently in a saucepan over a low to medium heat, stirring occasionally. Add a splash of water, chicken stock or reserved pasta water if the sauce has thickened too much during storage. Once hot, toss with freshly cooked pasta and finish with parmesan and basil.
The ragu also freezes exceptionally well. Freeze in airtight containers or freezer bags for up to 3 months. Defrost overnight in the refrigerator before reheating gently. The flavour often becomes even richer after freezing, making this an ideal make-ahead comfort food recipe.
Top Tip
Cook your pasta just until al dente and always finish it in the sauce with a splash of reserved pasta water. The starch helps emulsify the sauce, creating a silky coating that clings to every piece of pasta.
FAQ
Yes, you can make this vodka beef short rib ragu without alcohol. Replace the vodka with extra chicken stock or a splash of white wine for a slightly different flavour. The vodka helps enhance the tomato flavour and creates a smoother sauce, but the recipe will still be delicious without it.
Most of the alcohol will evaporate during the long cooking process, especially as the sauce simmers and slow cooks for several hours. The vodka is mainly used to enhance the flavour of the tomatoes rather than add an alcoholic taste.
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Recipe
Vodka Beef Short Rib Ragu
Equipment
- Large dutch oven
Ingredients
- 500-600 g beef short ribs
- 1 tablespoon olive oil
- Salt and pepper
- 1 carrot
- 1 stick celery
- 1 onion
- 3 cloves garlic
- 1 tube tomato puree 200g (tomato paste)
- 150 ml vodka
- Sprig rosemary
- 3 sprigs thyme
- 2 bay leaves
- 600 ml chicken stock
- ½ teaspoon sugar
- 1 parmesan rind plus grated parmesan for serving
- 80 ml double cream
- Chilli flakes and basil for serving
- 350 g pasta rigatoni
Instructions
- Preheat the oven to 140°C/284°F. Pat the beef short ribs dry with kitchen paper before seasoning generously with salt and black pepper. Heat the olive oil in a large heavy casserole dish over a high heat. Sear the short ribs for a couple of minutes on each side until they develop a deep golden brown crust. Remove them from the pan and set aside500-600 g beef short ribs, Salt and pepper, 1 tablespoon olive oil
- Reduce the heat to medium low and add the onion, carrot and celery to the same pan. Cook gently until softened and sweet, stirring occasionally. Add the garlic and cook for another minute until fragrant.1 carrot, 1 stick celery, 1 onion, 3 cloves garlic
- Squeeze in the tomato purée and cook for 4-5 minutes, stirring regularly until it darkens slightly and begins to catch on the bottom of the pan. This step develops a much deeper tomato flavour.1 tube tomato puree
- Increase the heat slightly and pour in the vodka. Stir continuously, scraping up any caramelised bits from the bottom of the pan. Continue cooking for a couple of minutes until the vodka has reduced and been absorbed into the tomato mixture. Pour in the chicken stock and stir until smooth.150 ml vodka, 600 ml chicken stock
- Add the rosemary, thyme and bay leaves (I like to tie them together with an extra thyme sprig so I can easily remove them later) along with the sugar and parmesan rind before nestling the browned short ribs back into the sauce. Cover with a lid and cook in a 140°C/284°F oven for 3 hours until the beef is incredibly tender and falls apart easily with a fork.Sprig rosemary, 3 sprigs thyme, 2 bay leaves, 1 parmesan rind, ½ teaspoon sugar
- Towards the end of the cooking time, bring a large pan of salted water to the boil and cook your chosen pasta until al dente. Remove the short ribs from the sauce and shred the meat, discarding the bones and any large pieces of fat as well as removing the parmesan rind, herbs stems and bay leaves.350 g pasta
- Return the shredded beef to the sauce and stir well. Pour in the double cream and gently simmer until the sauce becomes silky and fully combined.80 ml double cream
- Reserve a little pasta cooking water before draining the pasta. Add the pasta directly into the sauce and toss everything together, adding a splash of pasta water if needed until every piece is coated in the rich vodka beef short rib ragu. Serve with plenty of grated parmesan, fresh basil and a sprinkle of chilli flakes if you like a little heat.Chilli flakes and basil for serving
