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!
Prime Rib Ragu Recipe
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!
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!
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.
- 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.
- 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!
- Stir in the tomato paste and cook for 1 – 2 minutes or until the paste darkens to a deep red color.
- 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!
- 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.
- 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!
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!
Prime Rib Ragu
- 1 tbsp 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 tsp fennel seeds (ground)
- 1 tsp 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 tbsp 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)
- 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.
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!