• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
    • Desserts
  • Dinners
  • Easter
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
    • Desserts
  • Dinners
  • Easter
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
      • Desserts
    • Dinners
    • Easter
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Prime Rib Ragu

    Jump to Recipe
    tall pin with two images of the plated leftover prime rib ragu bolognese and text divider.

    This hearty Prime Rib Ragu is a delicious take on the classic Italian ragù alla bolognese featuring tender chunks of perfectly roasted prime rib! A low and slow simmer brings all of the fantastic flavors together for a perfect prime rib pasta dinner that the whole family will love!

    large square overhead view of the leftover prime rib ragu served on papperdelle pasta with freshly grated parmesan cheese.
    Delicious Italian ragu bolognese is even more amazing with tender chunks of perfectly roasted prime rib!

    Deliciously Hearty Prime Rib Ragu

    Indulge in my hearty Prime Rib Ragu, an Italian dish that takes the classic “alla Bolognese” to a new level! The juicy prime rib pasta dinner is perfect for when you have prime rib leftovers, and the restaurant-quality results will make your mouth water!

    Use leftover steak or roast beef leftovers as an alternative if you do not have prime rib leftovers handy. They will be just as delicious come dinnertime!

    Jump to:
    • Deliciously Hearty Prime Rib Ragu
    • Prime Rib Ragu Ingredients
    • How to Make Ragu with Prime Rib
    • Storing Leftover Ragu
    • 📋 Recipe

    Comfort food at its finest, this savory prime rib ragu recipe is simple to prepare but tastes like you have spent all day in the kitchen. The slow simmer is the secret, allowing the flavors to meld and infuse the prime rib to perfection.

    Prepare this prime rib ragu for a weeknight supper, a romantic dinner for two, or for guests. This family-style dish will be an impressive centerpiece, and the aroma that permeates your home will be irresistible.

    Over wide noodles cooked al denté or to your personal preference, the prime rib ragu is full of richness and depth of flavor!

    Prime Rib Ragu Ingredients

    You will be impressed at how relatively basic ingredients can come together to create such a complex flavor. Nothing is fancy, but it is all fabulous. Prime rib ragu will quickly become your go-to recipe for chilly nights when a satisfied belly is essential.

    Let’s get started on this Italian delight by getting the following ingredients ready for preparation and plating.

    • Olive Oil (Extra Virgin) – the oil you use does make a difference in the taste of this ragu, as well as cooking considerations. I recommend investing in a decent bottle for heavenly dishes like this.
    • Onion (Grated or Finely Diced) – either white or yellow onion. The onion cooks down imparting a sweetness to the ragu! The fragrance and flavor will not overpower the sauce, but it is an important element towards the overall success of this recipe.
    • Carrots (Grated) – add some vibrant color and texture with carrots and boost the nutritional value with vital vitamins.
    • Celery (Finely Diced) – a slight crunch adds dimension as the celery soaks up the array of fine flavors.
    • Garlic (Chopped) – the zesty and intoxicating flavor of garlic gives the ragu a well-balanced appeal that smells divine and tastes even better.
    • Fennel Seeds (Ground) – fennel adds sophistication with a subtle flavor that makes the ragu unique and especially appealing.
    • Crushed Red Pepper Flakes – a little “bite” goes a long way, providing a spicy edge to take this dish to the next plateau.
    • Tomato Paste – as a tomato-based recipe, tomato paste is jam-packed with flavor, silky smoothness, and a touch of sweetness.
    • Dry Red Wine (Optional – I Use Pinot Noir) – be sure to get something you would drink on its own, not for “cooking only.” A better wine makes a better ragu!
    • Crushed Tomatoes – lots of tomatoes adds freshness. Crushed tomatoes are just the right consistency for the sauce.
    • Beef Bouillon (I Suggest Better Than Bouillon Brand) – robust and flavorsome, this bouillon gives the ragu even more meaty taste.
    • Prime Rib Roast – remember to make use of leftovers if you have them. And your leftover steak or roast beef will fill in just as nicely.
    • Bay Leaves – add a complexity of flavor that is unmistakable. Remember to remove these before serving.
    • Salt & Pepper – Season to your liking, tasting as you go.

    Check out all of the best prime rib leftover recipes on my leftover prime rib page! From an amazing breakfast hash to fabulous dinners including prime rib stroganoff, prime rib chili, prime rib soup, and more!

    collage photo for the leftover prime rib recipes.

    How to Make Ragu with Prime Rib

    Get ready for a meal worth mentioning! The prime rib is the star of the show, only enhanced by the other ingredients, as well as a high-quality broad noodle pasta to plate it over.

    1. Bring a large stockpot to medium heat with the tablespoon of extra virgin olive oil. Once the oil is shimmering, add the white (or yellow) onion, carrots, and celery. Sauté for approximately 5 minutes, or until fragrant and the onion is soft and translucent.
    2. Incorporate the minced garlic, fennel seeds, and crushed red pepper flakes. Stir to combine and continue to sauté for an additional minute or so. By now, the scent in the air will be wonderful!
    3. Stir in the tomato paste and cook for 1 - 2 minutes or until the paste darkens to a deep red color.
    4. Add the red wine and deglaze the pan – stir in the wine until well combined while scraping up any bits stuck to the bottom of the pan. These bits add so much flavor to the ragu!
    5. Add the remaining ingredients: crushed tomatoes, beef bouillon, leftover prime rib roast chunks, and bay leaves. Stir to combine and season to taste with salt and pepper.
    6. Reduce to low heat and simmer uncovered for 45 - 50 minutes, stirring occasionally. Once the beef is tender and pulls apart easily, remove the bay leaves and serve piping hot over cooked pasta. Garnish with fresh chopped parsley and grated parmesan or Romano cheese if you desire. Enjoy!

    You can enjoy the ragu on its own as well, with crusty Italian bread, or even over rice or quinoa. Change it up for a variety of suppertime options!

    vertical angled overhead view of the leftover prime rib ragu served on papperdelle pasta with freshly grated parmesan cheese.

    Storing Leftover Ragu

    Leftover leftovers?! Awesome! I suggest storing your pasta and sauce separately so that the noodles don't turn to mush and soak up all the liquid goodness from the ragu sauce.

    Transfer the pasta and sauce to air-tight storage containers and allow to cool completely before refrigerating. Your ragu can store in the refrigerator for up to 3 -5 days. This will vary depending on how many days old the prime rib leftovers were to begin with!

    Discard any sauce that is not refrigerated within two hours of removing it from heat and serving!

    📋 Recipe

    large square overhead view of the leftover prime rib ragu served on papperdelle pasta with freshly grated parmesan cheese.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 45 reviews

    Prime Rib Ragu

    This hearty Prime Rib Ragu is a delicious take on the classic Italian ragù alla bolognese featuring tender chunks of perfectly roasted prime rib! A low and slow simmer brings all of the fantastic flavors together for a perfect prime rib pasta dinner that the whole family will love!
    Author | Angela
    Servings: 8 servings
    Calories: 441kcal
    Prep 10 minutes
    Cooking 1 hour
    Total Time 1 hour 10 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 1 tablespoon olive oil (extra virgin)
    • 1 medium white onion (or yellow onion - grated or finely diced)
    • 2 medium carrots (grated)
    • 2 ribs celery (finely diced)
    • 3 cloves garlic (chopped)
    • 1 teaspoon fennel seeds (ground)
    • 1 teaspoon crushed red pepper flakes
    • 4 oz tomato paste
    • 1 cup dry red wine (optional - I use Pinot Noir)
    • 30 oz crushed tomatoes (2 15 oz cans)
    • 1 tablespoon beef bouillon (better than bouillon brand suggested)
    • 2 lbs prime rib roast (thin strips cut into 1-2 inch bites)
    • 2 bay leaves
    • each, salt & pepper (to taste)

    Instructions

    • Bring a large stockpot to medium heat with the tablespoon of olive oil. Once the oil is shimmering, add the onion, carrots, and celery. Saute for about 5 minutes, or until fragrant and the onion is softened.
    • Add the garlic, fennel seeds, and crushed red pepper flakes. Stir and continue to saute for an additional minute.
    • Add the tomato paste, stir, and cook for 1-2 minutes or until the paste starts to darken to a deeper red color.
    • Add the red wine and deglaze the pan, stir the red wine in until well combined while scraping any bits from the bottom of the pan.
    • Add the remaining ingredients: crushed tomatoes, beef bouillon, leftover prime rib roast, and bay leaves. Stir and season to taste with salt and pepper.
    • Reduce the heat to low and simmer for 45-50 minutes, stirring occasionally. Once the beef is tender and pulls apart easily, remove the bay leaf and serve over cooked pasta. Garnish with fresh chopped parsley and grated parmesan cheese.

    Nutrition

    Calories: 441kcal (22%) | Carbohydrates: 15g (5%) | Protein: 18g (36%) | Fat: 32g (49%) | Saturated Fat: 13g (81%) | Cholesterol: 69mg (23%) | Sodium: 333mg (14%) | Potassium: 810mg (23%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 3111IU (62%) | Vitamin C: 15mg (18%) | Calcium: 67mg (7%) | Iron: 4mg (22%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    leftover prime rib roast, Prime Rib Ragu, ragu alla bolognese
    Course Beef Dishes, Dinner Recipes, Leftover Ideas, Pasta
    Cuisine Italian
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Smoked Baked Potato
    Cast Iron Pork Chops »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Easter Recipes

    • Bunny Butt Cookies
    • Coconut Loaf Cake
    • Easter Lamb Dinner Menu
    • Candied Carrots
    • Easter Desserts
    • Easter Brunch Ideas
    • Easter Lunch Ideas
    • Traditional Easter Dinner Menu

    Dinner Ideas

    • Honey Sesame Chicken
    • Mirliton Recipes
    • Chicken Sausage with Apples, Onions, Potatoes
    • Saturday Night Dinner Ideas
    • Instant Pot Chicken Soup
    • Zucchini Boats With Ground Beef
    • Instant Pot Porketta Roast
    • Slow Cooker Pork Loin
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love