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Short Rib Ragu with Pappardelle

A close-up of a bowl of pappardelle pasta topped generously with rich short rib ragu and grated Parmesan cheese.
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A slow-braised short rib ragu tossed with wide noodles, perfect for a dinner party or special occasion.

Ingredients

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  • 3 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 lb pappardelle pasta
  • 1/4 cup chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the short ribs dry and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half.
  7. Stir in the crushed tomatoes, beef broth, bay leaves, and thyme. Season with salt and pepper.
  8. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
  9. Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven.
  10. Braise for 3 to 4 hours, or until the short ribs are fork-tender and easily shreddable.
  11. Remove the short ribs from the pot. Discard the bay leaves. Skim off any excess fat from the surface of the sauce.
  12. Shred the short ribs using two forks, discarding the bones and any large pieces of fat. Return the shredded meat to the sauce.
  13. Simmer the sauce, uncovered, for another 15-20 minutes to thicken slightly. Adjust seasoning as needed.
  14. Cook the pappardelle pasta according to package directions until al dente. Drain well.
  15. Add the cooked pasta to the pot with the ragu and toss to coat evenly.
  16. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

Notes

  • This ragu can be made ahead of time and refrigerated for up to 3 days, or frozen for up to 3 months. Reheat gently on the stovetop.
  • For a richer flavor, you can add a splash of balsamic vinegar or a strip of orange zest to the sauce while it simmers.
  • If you don’t have pappardelle, other wide pasta shapes like tagliatelle or fettuccine work well.

Nutrition

Find it online: https://dishicious.com/short-rib-ragu-pasta/