This Short Rib Ragu with Pappardelle is a rich, slow-cooked Italian-style sauce featuring fall-apart tender beef, aromatic herbs, and a deep, savory tomato base. Served over wide pappardelle pasta, this dish is hearty, comforting, and perfect for special occasions or cozy family dinners. With bold flavors and a melt-in-your-mouth texture, this restaurant-quality meal is surprisingly easy to make at home! 🍝🥩✨

Ingredients

For the Short Ribs:

• 3 lbs (1.4 kg) bone-in beef short ribs
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 cup (240 ml) beef broth
• 1 cup (240 ml) dry red wine (Chianti, Cabernet, or Merlot)
• 1 tsp dried oregano
• 1 tsp dried thyme (or 2 sprigs fresh thyme)
• 1 bay leaf
• ½ tsp red pepper flakes (optional, for heat)
• ¼ cup (20 g) Parmesan cheese, grated (for garnish)

For the Pasta:

• 12 oz (340 g) pappardelle pasta
• 1 tbsp butter (for finishing)

Directions

Step 1: Sear the Short Ribs

1. Pat the short ribs dry and season with salt and black pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the short ribs for 2-3 minutes per side until browned. Remove and set aside.

Step 2: Sauté the Vegetables

4. In the same pot, add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
5. Add garlic and cook for 30 seconds until fragrant.

Step 3: Build the Sauce

6. Stir in tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in red wine and scrape the bottom of the pot to deglaze. Simmer for 2 minutes.
8. Add crushed tomatoes, beef broth, oregano, thyme, bay leaf, and red pepper flakes.
9. Return the short ribs to the pot, submerging them in the sauce.

Step 4: Slow Cook the Ragu

Stovetop Method:

10. Cover and simmer on low for 2 ½ to 3 hours, stirring occasionally, until the meat is fork-tender.

Slow Cooker Method:

11. Transfer everything to a slow cooker and cook on LOW for 6-8 hours or HIGH for 4-5 hours.

Instant Pot Method:

12. Cook on high pressure for 45 minutes, then let it naturally release for 15 minutes.

Step 5: Shred the Meat

13. Remove the short ribs and discard the bones.
14. Shred the meat using two forks, then return it to the sauce.

Step 6: Cook the Pasta

15. Bring a large pot of salted water to a boil.
16. Cook pappardelle pasta until al dente, then drain.
17. Toss the pasta with butter and 1 cup of the ragu sauce for extra flavor.

Step 7: Serve and Enjoy!

18. Plate the pasta and top with generous portions of ragu.
19. Garnish with grated Parmesan and fresh basil or parsley.

Notes

• Want a thicker sauce? Let the ragu simmer uncovered for 15 minutes after shredding the meat.
• No red wine? Use extra beef broth instead.
• Storage: Keep leftovers in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months and thaw overnight in the fridge.

Why This Recipe Works

The slow cooking process breaks down the short ribs, making the meat incredibly tender while allowing the rich tomato and red wine sauce to develop deep, complex flavors. The pappardelle pasta perfectly holds the sauce for an unforgettable Italian-inspired dish.

Conclusion

This Short Rib Ragu with Pappardelle is a decadent, comforting meal that’s slow-cooked to perfection. Whether for a special occasion or a cozy family dinner, this dish is guaranteed to impress. Try it today and enjoy a plate of rich, homemade Italian goodness! 🍝🥩✨