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Short Rib Ragu Pappardelle

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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.

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

  1. Season short ribs generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
  3. Add onion, carrots, and celery to the same pot. Sauté for 5–7 minutes until softened.
  4. Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant.
  5. Pour in red wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
  6. Add crushed tomatoes, beef broth, bay leaves, and fresh herbs. Return the short ribs to the pot, ensuring they’re mostly submerged.
  7. 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.
  8. Remove short ribs, discard bones and excess fat, and shred the meat. Return shredded meat to the pot.
  9. Simmer the sauce uncovered for 15–20 minutes to reduce and thicken if needed. Adjust seasoning to taste.
  10. Cook pappardelle according to package instructions. Drain and toss with the ragu sauce.
  11. 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.

Nutrition

Find it online: https://cookibly.com/short-rib-ragu-pappardelle/