If you’re looking for a comforting, soul-satisfying dish that feels like a warm hug on a plate, then this Short Rib Ragu with Pappardelle Recipe is exactly what you need. Rich, tender beef short ribs slowly simmered in a deeply flavorful tomato and wine sauce, paired perfectly with wide, silky pappardelle noodles, come together to create an unforgettable meal that’s perfect for special occasions or a cozy night in. Each bite is a delicious journey of hearty flavors, elevated by fresh herbs and a touch of sharp Parmigiano Reggiano, making it a true standout in any pasta night repertoire.
Ingredients You’ll Need
Though this recipe might feel luxurious, the ingredients are wonderfully straightforward and each one plays a vital role. From the tender short ribs that provide sumptuous meatiness, to the fresh vegetables and herbs that build layers of flavor, every element counts toward creating a ragu that’s both rich and balanced.
- 2 lbs Beef short ribs, de-boned and cut into 2″ (5cm) cubes: The star of the dish providing tender, flavorful meat after slow simmering.
- 2 tbsp Light olive oil (or vegetable or avocado oil): Perfect for searing the ribs to lock in flavor and develop a deep crust.
- Kosher salt: Essential for seasoning the meat and enhancing all other ingredients’ flavors.
- 1 cup White onion, finely diced: Offers a sweet, delicate base to the ragu.
- ½ cup Celery, finely diced: Adds subtle earthiness and texture.
- ½ cup Carrot, finely diced: Brings subtle natural sweetness and color.
- 4 Garlic cloves, finely minced: Infuses the sauce with warm, aromatic depth.
- 2 tbsp Tomato paste: Concentrates the tomato flavor and gives the sauce richness and body.
- 1 cup Red wine: Adds acidity and complexity, perfectly balancing the meatiness.
- 1 cup Beef or chicken broth: Keeps the sauce moist while enriching the savory profile.
- 1 ¾ cup Crushed tomatoes (14oz can): Forms the luscious base of the ragu.
- Herb bundle (rosemary, thyme, parsley stems): Enhances the aroma and earthiness of the dish.
- 2 Bay leaves: Provide subtle herbal notes that deepen during simmering.
- 2 tbsp Sherry or red wine vinegar: Brightens and balances the richness of the sauce.
- Fresh cracked pepper: Adds just the right touch of heat and freshness.
- 1 lb Pasta (Tagliatelle or pappardelle): Wide noodles that soak up the luscious sauce beautifully.
- Chopped parsley and grated Parmigiano Reggiano: Perfect garnishes to freshen and add savory finish.
How to Make Short Rib Ragu with Pappardelle Recipe
Step 1: Season and Sear the Short Ribs
Start by generously rubbing the de-boned short ribs with kosher salt on all sides. This not only seasons the meat but also helps develop a flavorful crust when you sear them. Heat your oil in a large braiser or Dutch oven over medium-high heat and sear each piece until beautifully browned on all sides, locking in all those rich flavors. Once seared, remove the ribs and set them aside—your kitchen is already smelling amazing.
Step 2: Sauté the Aromatics
In the same pot, add diced white onion, celery, carrot, and minced garlic. These finely chopped vegetables create the fragrant base that makes every spoonful of this ragu sing. Cook gently until the vegetables are softened and tender, about 5 to 7 minutes. Their natural sweetness will perfectly complement the robustness of the beef.
Step 3: Build the Sauce
Stir in the tomato paste, giving it a chance to cook briefly with the aromatics. This deepens the tomato flavor and adds a lovely richness to the sauce. Season with a bit more salt and fresh cracked pepper to enhance the depth. Then it’s time to pour in the red wine to deglaze the pot, scraping up all the caramelized bits stuck to the bottom because that is pure flavor magic.
Step 4: Simmer the Ragu
Return the short ribs to the pot and add the broth, crushed tomatoes, the herb bundle, and bay leaves. Cover the pot and let everything simmer gently for 2 to 2 ½ hours until the meat is so tender it falls apart at a touch. This slow cooking is the heart of the Short Rib Ragu with Pappardelle Recipe, allowing all the ingredients to meld into a luscious, deeply savory sauce.
Step 5: Shred and Finish the Sauce
Once the meat is tender, remove the herb bundle and bay leaves from the pot. Use two forks to shred the meat right in the sauce, so it absorbs all those wonderful juices. Taste the ragu and adjust the seasoning with salt, pepper, and the sherry or red wine vinegar. The vinegar adds a bright, balancing note that cuts through the richness and brings everything to life.
Step 6: Cook the Pasta and Serve
Cook your pappardelle or tagliatelle in plenty of salted boiling water until al dente. Drain and then toss the noodles generously with the ragu, allowing the sauce to cling to every ribbon. Serve immediately, garnished with chopped parsley and freshly grated Parmigiano Reggiano to add freshness and a savory finish that will have everyone asking for seconds.
How to Serve Short Rib Ragu with Pappardelle Recipe
Garnishes
Fresh chopped parsley adds a burst of color and brightness to contrast the rich, meaty sauce, while the Parmigiano Reggiano lends a nutty, salty finish that elevates the dish. Don’t be shy with the cheese—it’s what makes the flavors truly pop and brings that authentic Italian flair right to your table.
Side Dishes
Keep your sides simple to let the ragu shine. A crisp green salad with a lemon vinaigrette refreshes the palate nicely. Garlic bread or focaccia is perfect for sopping up every last drop of that luscious sauce. Roasted vegetables like asparagus or broccoli also complement this hearty dish without overpowering it.
Creative Ways to Present
For a wow factor, try serving the ragu in individual shallow bowls with a twirl of pappardelle piled high and a sprinkle of fresh herbs. Or spread the ragu over polenta for a comforting twist. Layering a bit of fresh ricotta on top adds a creamy contrast that’s simply irresistible. No matter how you plate it, this Short Rib Ragu with Pappardelle Recipe will surely impress.
Make Ahead and Storage
Storing Leftovers
This ragu keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its deep flavors. The taste often improves after a day as the ingredients have more time to meld together—making it an excellent candidate for meal planning.
Freezing
You can freeze the ragu safely for up to 3 months. Portion it into freezer-safe containers or heavy-duty freezer bags. When you’re ready to enjoy it again, thaw overnight in the refrigerator to maintain the dish’s vibrant flavors and tender texture.
Reheating
Reheat the ragu gently on the stovetop over low to medium heat, stirring occasionally to avoid sticking or scorching. Add a splash of broth or water if the sauce has thickened too much. Serve immediately with freshly cooked pappardelle to recapture that just-made magic.
FAQs
Can I use other cuts of beef instead of short ribs?
Absolutely! While short ribs are ideal for their marbling and tenderness after slow cooking, beef chuck or brisket can be good substitutes. Just remember to adjust cooking time accordingly until the meat is fall-apart tender.
What wine works best in the ragu?
A dry red wine like Cabernet Sauvignon, Merlot, or Sangiovese works wonderfully. The wine should be something you enjoy drinking since its flavors concentrate into the sauce during cooking.
Can I make this recipe in a slow cooker?
Yes! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender enough to shred easily.
What if I don’t have pappardelle? Can I use other pasta?
Definitely. While pappardelle is traditional and perfect for holding the chunky ragu, tagliatelle, fettuccine, or even rigatoni can work well. Just choose pasta with enough surface area to catch the sauce.
How thick should I make the ragu sauce?
The sauce should be thick enough to cling to the pasta but still saucy and luscious. If it’s too watery after cooking, simmer uncovered for a bit longer to reduce and concentrate the flavors.
Final Thoughts
There is something truly magical about the Short Rib Ragu with Pappardelle Recipe. It takes simple, honest ingredients and transforms them into a dish full of depth, soul, and comfort. Whether you’re cooking for family, friends, or just yourself, this ragu will envelop your kitchen with warmth and your plate with rich, unforgettable flavor. Trust me, once you try it, it will become one of those go-to dishes you’ll want to share again and again.
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Short Rib Ragu with Pappardelle Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This sumptuous Short Rib Ragu is a rich, slow-simmered Italian-style meat sauce made from tender, de-boned beef short ribs cooked to perfection in a flavorful blend of vegetables, red wine, and crushed tomatoes. Served over delicate tagliatelle or pappardelle pasta and garnished with fresh parsley and Parmigiano Reggiano, this dish is a comforting classic that promises deep flavors and melt-in-your-mouth texture, perfect for a special family dinner or entertaining guests.
Ingredients
Short Ribs and Seasoning
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- Kosher salt, to taste
- 2 tbsp Light olive oil, or vegetable or avocado oil
Aromatics and Sauce
- 1 cup White onion, finely diced
- ½ cup Celery, finely diced
- ½ cup Carrot, finely diced
- 4 Garlic cloves, finely minced
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth, beef or chicken
- 1 ¾ cup Crushed tomatoes (14 oz can)
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Fresh cracked pepper, to taste
To Serve
- 1 lb Pasta, Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Rub the de-boned short ribs evenly with kosher salt on all sides to enhance the meat’s natural flavor.
- Sear the short ribs: Heat the oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs and brown them on all sides until a deep crust forms. Remove the ribs and set aside.
- Sauté aromatics: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook over medium heat until the vegetables soften and become fragrant, about 5-7 minutes.
- Add flavor: Stir in tomato paste along with a pinch of salt and freshly cracked pepper. Cook this mixture briefly, about 2 minutes, to deepen the tomato base flavor.
- Deglaze the pot: Pour in the red wine, scraping the bottom to loosen the browned bits for added richness. Let the wine reduce slightly for about 3-4 minutes.
- Simmer the ragu: Return the seared short ribs to the pot. Add the beef or chicken broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a low simmer, cover, and cook gently for 2 to 2½ hours until the meat is tender and falling apart.
- Shred the meat: Remove the herb bundle and bay leaves. Use forks to shred the short rib meat directly in the pot, mixing it well into the sauce.
- Adjust seasoning: Taste the ragu and adjust salt and pepper if needed. Stir in the sherry or red wine vinegar to brighten the flavors. Allow to simmer uncovered for an additional 10-15 minutes if the sauce needs thickening.
- Cook pasta and serve: Prepare the pasta according to package instructions until al dente. Drain and toss with the ragu. Serve garnished with chopped parsley and freshly grated Parmigiano Reggiano.
Notes
- For best results, use freshly de-boned short ribs with ample marbling for tender, flavorful meat.
- Red wine adds depth; use a dry red wine like Chianti or Merlot.
- Simmering time can be adjusted slightly if meat is not tender; slow and low heat is key.
- Leftover ragu tastes even better the next day as flavors meld further.
- This ragu can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
