Short Rib Ragu with Pappardelle

This Short Rib Ragu with Pappardelle is a hearty, comforting dish featuring tender, slow-cooked beef short ribs in a robust tomato-based sauce, served over wide pappardelle noodles. It’s a recipe full of deep flavors and melt-in-your-mouth textures, making it perfect for a cozy dinner or a special weekend meal.

The first time I made Short Rib Ragu, my husband couldn’t stop talking about it for days! It’s now become our favorite Sunday dinner dish, filling the house with the most wonderful aromas as it simmers away slowly. My kids love it too, especially over their favorite pappardelle noodles. It’s become our ultimate family meal that brings everyone to the table, hungry for seconds!

Why You’ll Love Short Rib Ragu with Pappardelle

•Hearty and Comforting: Rich, slow-cooked beef that’s perfect for cold nights.

•Restaurant-Worthy at Home: This dish rivals anything you’d find in an Italian trattoria.

•Versatile: Works beautifully for family dinners or special occasions.

•Deep, Rich Flavors: The long, slow cooking process brings out the best in each ingredient.

Ingredients Notes for Short Rib Ragu with Pappardelle

•Beef Short Ribs: The star of the dish, these bring a deep, beefy flavor and melt-in-your-mouth texture.

•Pappardelle: Wide, ribbon-like pasta that holds the hearty ragu perfectly.

•Red Wine: Adds depth to the sauce; use a dry red like Chianti or Cabernet.

•San Marzano Tomatoes: These sweet, Italian tomatoes elevate the sauce’s flavor.

•Herbs: Fresh rosemary, thyme, and bay leaves add a warm, aromatic touch.

•Parmesan Cheese: A final grating of Parmesan brings a nutty, salty kick.

Recipe Steps

1. Sear the Short Ribs:

•Heat olive oil in a large Dutch oven over medium-high heat. Season 3 lbs of beef short ribs with salt and pepper. Sear on all sides until browned, then remove and set aside.

2. Sauté Aromatics:

•In the same pot, add chopped onions, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

3. Deglaze and Simmer:

•Pour in 1 cup of red wine, scraping the bottom of the pot to release browned bits. Let it reduce by half. Add a can of crushed San Marzano tomatoes, beef broth, fresh rosemary, thyme, bay leaves, and a pinch of red pepper flakes.

4. Slow Cook:

•Return the short ribs to the pot, cover, and simmer on low heat for 2.5-3 hours until the meat is fork-tender. Remove ribs, shred the meat, and return to the pot.

5. Cook the Pappardelle:

•Cook pappardelle pasta according to package instructions. Drain and toss with the ragu.

6. Serve:

•Top with grated Parmesan and a sprinkle of fresh parsley. Enjoy!

Storage Options

•Refrigerate: Store leftovers in an airtight container for up to 3 days.

•Freeze: The ragu freezes well for up to 3 months. Thaw overnight and reheat.

•Reheat: Warm on the stovetop over low heat until heated through.

Variations & Substitutions

•Use Other Meats: Swap short ribs for brisket, oxtail, or chuck roast.

•Make It Spicy: Add more red pepper flakes or a dash of hot sauce.

•Wine Substitute: If you prefer not to use wine, add more beef broth instead.

Short Rib Ragu with Pappardelle

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Course: Main Course

Kitchen: Italian

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Ingredients

 

• ▢ For the Ragu:
• ▢ 2 lbs beef short ribs
• ▢ 2 tablespoons olive oil
• ▢ Salt and black pepper to taste
• ▢ 1 medium onion finely chopped
• ▢ 2 carrots diced
• ▢ 2 celery stalks diced
• ▢ 4 cloves garlic minced
• ▢ 1 cup red wine such as Chianti
• ▢ 1 can 28 oz crushed tomatoes
• ▢ 1 cup beef broth or stock
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon dried thyme
• ▢ 2 bay leaves
• ▢ 1 tablespoon balsamic vinegar optional
• ▢ Fresh parsley chopped (for garnish)
• ▢ For the Pappardelle:
• ▢ 12 oz pappardelle pasta
• ▢ Grated Parmesan cheese for serving

Instructions

• Prepare the Ragu:
• Sear the Short Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.
• Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.
• Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for about 5 minutes until slightly reduced.
• Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, oregano, thyme, bay leaves, and the seared short ribs. Bring to a gentle simmer.
• Braise the Ribs: Cover the pot and reduce the heat to low. Let the short ribs braise for about 1.5 to 2 hours, or until the meat is tender and easily falls off the bone. Check occasionally and add more broth or water if needed.
• Shred the Meat: Once cooked, remove the short ribs from the pot and let them cool slightly. Shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot and stir in balsamic vinegar if using. Simmer for an additional 10-15 minutes to meld the flavors.
• Cook the Pappardelle:
• Cook the Pasta: While the ragu simmers, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside.