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! 🍝🥩✨
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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
- Pat the short ribs dry and season with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the short ribs for 2-3 minutes per side until browned. Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add garlic and cook for 30 seconds until fragrant.
Step 3: Build the Sauce
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Pour in red wine and scrape the bottom of the pot to deglaze. Simmer for 2 minutes.
- Add crushed tomatoes, beef broth, oregano, thyme, bay leaf, and red pepper flakes.
- Return the short ribs to the pot, submerging them in the sauce.
Step 4: Slow Cook the Ragu
Stovetop Method:
- Cover and simmer on low for 2 ½ to 3 hours, stirring occasionally, until the meat is fork-tender.
Slow Cooker Method:
- Transfer everything to a slow cooker and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
Instant Pot Method:
- Cook on high pressure for 45 minutes, then let it naturally release for 15 minutes.
Step 5: Shred the Meat
- Remove the short ribs and discard the bones.
- Shred the meat using two forks, then return it to the sauce.
Step 6: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pappardelle pasta until al dente, then drain.
- Toss the pasta with butter and 1 cup of the ragu sauce for extra flavor.
Step 7: Serve and Enjoy!
- Plate the pasta and top with generous portions of ragu.
- 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! 🍝🥩✨
Frequently Asked Questions
Can I make the short rib ragu ahead of time and what’s the best way to store it?
Yes, the short rib ragu is excellent for making ahead! You can prepare the entire ragu up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors will meld beautifully over time. To serve, simply reheat the ragu gently on the stovetop, adding a splash of beef broth if needed to loosen it up. You can also freeze the ragu for up to 3 months in an airtight container. Thaw it overnight in the refrigerator before reheating.
What are some good substitutions for the red wine, and how will it affect the flavor?
If you don’t have red wine, you can substitute it with an equal amount of beef broth. This will result in a slightly less complex flavor profile, but still delicious. For a closer flavor match, you can add a tablespoon of balsamic vinegar or red wine vinegar along with the beef broth to add a touch of acidity. Another option is to use non-alcoholic red wine, which will provide a similar depth of flavor without the alcohol.
How do I know when the short ribs are perfectly cooked and fork-tender?
The short ribs are perfectly cooked when they are incredibly tender and easily pulled apart with a fork. Visually, the meat should be shrinking slightly from the bone. You can test for doneness by gently trying to pull a piece of meat from the bone; if it separates with little resistance, it’s ready. The internal temperature of the short ribs should ideally be around 200-205°F (93-96°C) at the end of the cooking time. The aroma will also be rich and savory, a clear indication of the flavors having fully developed.
Can I double or triple this short rib ragu recipe?
Yes, you can easily scale up this recipe. When doubling or tripling, you’ll need a larger Dutch oven or pot. Ensure your pot is large enough to comfortably hold all the ingredients without overcrowding. Cooking times may need slight adjustments, especially if you’re using the stovetop method; add an extra 30-60 minutes to the simmering time. If using a slow cooker, the cooking time will likely remain the same. Remember to adjust ingredient quantities proportionally.
What are the main nutritional benefits of this Short Rib Ragu with Pappardelle?
This dish provides a good source of protein from the short ribs, essential for muscle building and repair. The tomatoes contribute lycopene, an antioxidant linked to various health benefits. Carrots offer beta-carotene, which the body converts to vitamin A, important for vision and immune function. The beef broth adds collagen, which can benefit joint health. This meal also provides iron and B vitamins, making it a hearty and nourishing choice.
Short Rib Ragu with Pappardelle
A hearty and rich ragu made from tender short ribs, perfect over pappardelle pasta.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 pounds beef short ribs bone-in
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 cup red wine dry
- 28 ounces crushed tomatoes canned
- 1 teaspoon thyme dried
Instructions
Preparation Steps
- Season the short ribs with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown the short ribs on all sides.
- Remove short ribs and set aside. Add onion and garlic to the pot, sauté until soft.
- Pour in the red wine, and scrape up any browned bits from the bottom of the pot.
- Stir in tomatoes and thyme, then return the short ribs to the pot.
- Cover and simmer on low heat for 3 hours until meat is tender.
Notes
Serve with fresh pappardelle noodles and grated Parmesan cheese.
