This dish is a showstopper with minimal hands-on effort. The short ribs become fall-apart tender as they simmer in a robust ragu flavored with red wine, tomatoes, and aromatics. Tossed with pappardelle, the sauce clings beautifully to each ribbon, delivering a perfect bite every time. Whether you’re making it for a Sunday family dinner or entertaining guests, it’s guaranteed to satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in beef short ribs salt black pepper olive oil onion, chopped carrots, diced celery, diced garlic, minced tomato paste red wine (dry, like Cabernet or Chianti) crushed tomatoes beef broth bay leaves fresh thyme or rosemary pappardelle pasta Parmesan cheese, for serving fresh parsley, for garnish (optional)
Directions
Season short ribs generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, then remove and set aside.
Add onion, carrot, and celery to the pot. Sauté until softened, about 5–7 minutes.
Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.
Pour in red wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
Add crushed tomatoes, beef broth, bay leaves, and herbs. Return the short ribs to the pot, making sure they’re mostly submerged.
Cover and simmer on low heat for 2.5 to 3 hours, or until the meat is fall-apart tender. (Alternatively, bake covered at 325°F/165°C.)
Once done, remove the ribs and shred the meat, discarding bones and excess fat. Return shredded meat to the sauce and stir. Simmer uncovered for 15–20 minutes to thicken if needed.
Cook pappardelle according to package instructions. Drain and toss with the ragu.
Serve topped with Parmesan and fresh parsley.
Servings and timing
This recipe serves 6 people. Preparation time: 20 minutes Cooking time: 3 hours Total time: 3 hours 20 minutes
Variations
Slow cooker method: After searing and sautéing, transfer everything to a slow cooker and cook on low for 8 hours.
Use boneless short ribs: They work just as well and save time during shredding.
Swap pasta: Use tagliatelle, fettuccine, or rigatoni if pappardelle isn’t available.
Add mushrooms: Sautéed mushrooms add an earthy richness to the sauce.
Make it spicy: Add red pepper flakes for a little heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed. Freeze the ragu (without pasta) for up to 3 months. Thaw overnight in the fridge and reheat before serving with fresh pasta.
FAQs
What are short ribs?
Short ribs are a cut of beef taken from the chuck or rib area. They’re perfect for slow cooking, as the meat becomes incredibly tender and flavorful.
Can I use a different cut of beef?
Yes, beef chuck roast is a great alternative if short ribs aren’t available.
Is red wine necessary?
Red wine adds depth, but you can substitute with extra beef broth if needed.
What’s the best wine to use?
A dry red wine like Cabernet Sauvignon, Merlot, or Chianti pairs well with the richness of the beef.
Can I make this dish ahead of time?
Absolutely. The flavors deepen as it sits, making it even better the next day.
Can I use fresh tomatoes instead of canned?
Yes, but canned crushed tomatoes offer convenience and consistent flavor. If using fresh, be sure to simmer long enough to break them down.
How do I prevent greasy sauce?
Let the cooked sauce sit for a few minutes, then skim off excess fat from the surface before serving.
What if my sauce is too thin?
Simmer uncovered after shredding the meat to reduce and thicken the sauce.
Can I add cream to the ragu?
It’s not traditional, but a splash of cream can add richness if you prefer a creamy finish.
Is this dish freezer-friendly?
Yes. Freeze the ragu in portions and boil fresh pasta when ready to serve.
Conclusion
Short Rib Ragu Pappardelle is the kind of dish that turns simple ingredients into something extraordinary. With deeply braised beef, rich tomato flavor, and tender ribbons of pasta, it’s comforting, satisfying, and elegant all at once. Whether you’re cooking for a crowd or saving it for a cozy night in, this dish is guaranteed to impress and warm the soul.
Short Rib Ragu Pappardelle is a hearty, slow-cooked pasta dish featuring fall-apart beef short ribs in a rich tomato and red wine sauce. Tossed with wide pappardelle noodles and topped with Parmesan, it’s an elegant yet comforting meal perfect for special occasions or cozy nights in.
Author:Catherine
Prep Time:20 minutes
Cook Time:3 hours
Total Time:3 hours 20 minutes
Yield:6 servings
Category:Dinner
Method:Braising
Cuisine:Italian
Diet:Halal
Ingredients
3 lbs bone-in beef short ribs
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine (e.g., Cabernet, Chianti)
1 can (28 oz) crushed tomatoes
1 cup beef broth
2 bay leaves
2 sprigs fresh thyme or rosemary
12 oz pappardelle pasta
Grated Parmesan cheese, for serving
Fresh parsley, chopped (optional, for garnish)
Instructions
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
Add onion, carrots, and celery to the same pot. Sauté for 5–7 minutes until softened.
Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant.
Pour in red wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
Add crushed tomatoes, beef broth, bay leaves, and fresh herbs. Return the short ribs to the pot, ensuring they’re mostly submerged.
Cover and simmer on low heat for 2.5 to 3 hours, or bake covered at 325°F (165°C), until meat is fall-apart tender.
Remove short ribs, discard bones and excess fat, and shred the meat. Return shredded meat to the pot.
Simmer the sauce uncovered for 15–20 minutes to reduce and thicken if needed. Adjust seasoning to taste.
Cook pappardelle according to package instructions. Drain and toss with the ragu sauce.
Serve topped with grated Parmesan and fresh parsley if desired.
Notes
Use boneless short ribs for easier prep.To make in a slow cooker, transfer everything after searing to the cooker and cook on low for 8 hours.Tagliatelle, rigatoni, or fettuccine can be used in place of pappardelle.Add sautéed mushrooms for an earthy flavor.To freeze, store the ragu (without pasta) in airtight containers for up to 3 months.
