Smoky Traeger Short Rib Ragu Recipe

I’ve made plenty of pasta sauces over the years, but this Traeger smoked short rib ragu is in a class of its own. Deep, smoky, and luxuriously rich, it’s the kind of ragu that works for an elegant dinner party or a cozy weeknight meal by the fire. The long cook time is rewarded with a sauce that clings to pasta and fills the kitchen with irresistible aroma.

The star here is the smoked short rib: after slow smoking until the meat is fork-tender, the beef is shredded into the sauce so each bite is melting and savory. A classic soffritto—onion, carrot, and celery—builds a sweet, aromatic base, while red wine, beef broth, crushed tomatoes, and a bundle of fresh herbs round out the flavor. Finish with cream and parmesan for silkiness and depth, toss with pappardelle, and you have a truly memorable meal.

Why This Recipe Works

• The soffritto of onion, carrot, and celery provides a sweet, savory foundation that deepens as it cooks.
• Low-and-slow cooking concentrates the sauce into an incredibly rich, satisfying ragu.
• Smoked short ribs contribute tender, collagen-rich meat and a subtle smokiness unique to the Traeger method.
• The recipe is approachable for beginner cooks and stores well, making it great for leftovers.
• Everything simmers in one pot, so flavor development is effortless and cleanup is minimal.

Ingredients

For the Ragu Sauce

• Olive oil
• 1 large onion, diced
• 4 carrots, peeled and diced
• 1 stalk celery, diced
• 8 cloves garlic, minced
• 8 oz cremini mushrooms, diced
• 2 tablespoons tomato paste
• 1½ cups red wine
• 2½ cups beef broth
• 28 oz crushed tomatoes
• Fresh rosemary, sage, and thyme (tied in a bundle)
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1 parmesan rind
• 1 recipe Traeger smoked beef short ribs, chopped into bite-sized pieces

For the Pasta

• 24 oz pappardelle
• ½ cup heavy cream
• ½ cup grated parmesan
• Fresh parsley and extra grated parmesan for serving

How To Make It

This ragu requires patience but little hands-on time. Start by smoking short ribs on the Traeger until they’re fall-apart tender—this brings a delicate smokiness to the dish. If you prefer, you can braise the short ribs in the oven instead. Once smoked, the ribs are added to a slowly simmering sauce so their flavor infuses the whole pot.

Build the Ragu

1. Preheat your Traeger and place a heavy Dutch oven on the grates.
2. Warm the olive oil and sweat the soffritto (carrot, onion, celery) until softened and lightly caramelized, about 15–20 minutes.
3. Add garlic and mushrooms; cook briefly, then stir in tomato paste and cook until it darkens slightly.
4. Deglaze with red wine, scraping up browned bits, and reduce for 5–10 minutes.
5. Add beef broth and crushed tomatoes, then tuck the herb bundle and bay leaves into the pot.
6. Fold in chopped smoked short ribs and the parmesan rind.
7. Simmer gently with a lid for 2–2½ hours, stirring occasionally. Add water or stock if it reduces too quickly.

Prepare the Pasta

1. Bring a large pot of salted water to a boil and cook pappardelle until just al dente. Reserve about 1 cup pasta water.
2. Remove the herb bundle and parmesan rind from the sauce. Stir in heavy cream and grated parmesan, heating until smooth.
3. Toss the pasta in the ragu off the heat, adding reserved pasta water a splash at a time to achieve a glossy, clingy sauce.
4. Adjust seasoning, garnish with parsley and extra parmesan, and serve immediately.

Add the smoked short ribs and let their flavor enrich the sauce as it simmers.

Include a parmesan rind and tied herbs while the sauce reduces—remove them before finishing with cream.

Tips For Success

• Use good-quality crushed tomatoes and a flavorful beef broth—these foundations make a noticeable difference.
• A drinkable red wine is worth using for deglazing; poor cooking wine can leave an off taste.
• Low, slow simmering yields the best texture and concentrated flavor—plan time for this cook.
• Make sure the short ribs are fully tender before chopping into the ragu. Properly smoked ribs should fall apart easily.
• If the sauce becomes too thick, stir in reserved pasta water to loosen and help the sauce adhere to the noodles.
• Always deglaze the pot thoroughly to capture all those caramelized bits that boost umami.
• Use a heavy-bottomed pot or Dutch oven for even heat distribution during the long simmer.
• Tie herbs with kitchen twine so you can remove them cleanly before serving.

FAQ

🛠 Tools and Equipment

Use a heavy Dutch oven for best results and a reliable thermometer for cooking ribs. A large pot for pasta and good tongs or a spatula will make the process easier.

What Else Is Cooking?

• Try other beef rib recipes or smoked roasts if you enjoy deep, meaty flavors.
• Pork tenderloin or prime rib are great alternatives when you want something special for a gathering.

Wrap Up

This Traeger smoked short rib ragu rewards patience with a deeply savory, silky sauce and tender, smoky beef. It’s an ideal weekend project that keeps well and tastes even better the next day. Serve it over pappardelle, finish with parsley and parmesan, and enjoy a restaurant-quality meal at home.

💬 Tell Me What You Think!

If you make this recipe, leave a comment and share a photo—I’d love to hear how it turned out and any personal twists you added.