Short Rib Ragu with Pappardelle

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When I think of comfort food that truly feels like a warm embrace, Short Rib Ragu with Pappardelle always comes to mind. The first time I made this dish, the scent of red wine, tomatoes, and garlic slowly simmering with tender beef short ribs filled my kitchen and transported me straight to an Italian countryside kitchen. There’s something magical about how all the flavors meld together over time, turning humble ingredients into something utterly luxurious.

This recipe has since become a favorite in my home. I usually prepare it on weekends, when I can let the sauce cook low and slow without rushing. The transformation of the short ribs is remarkable: from firm and meaty to fall-apart tender, soaking up the richness of the sauce. Tossed with wide, ribbon-like pappardelle, every bite becomes a perfect balance of richness and elegance.

What I love most is how this ragu speaks of generosity. It’s not just a meal; it’s a gesture. When I serve it to friends or family, it never fails to gather smiles and empty plates. Paired with a glass of red wine and a chunk of crusty bread, it makes for an unforgettable dining experience.

Why You’ll Love This Short Rib Ragu with Pappardelle

This dish is the ultimate marriage of slow-cooked depth and pasta indulgence. The beef short ribs are braised until they are meltingly soft, then shredded into a robust tomato and wine-based sauce that clings beautifully to each strand of pappardelle. The recipe is perfect for a cozy dinner party, a holiday meal, or a Sunday night indulgence. Whether you’re new to braising or a seasoned cook, this ragu rewards your patience with every forkful.

Ingredients

Beef short ribs are the heart of this recipe, providing a rich, meaty base that becomes incredibly tender through slow braising.

Olive oil is essential for searing the ribs and creating the first layer of flavor.

Onion, carrot, and celery form the soffritto, the classic Italian base that builds depth and sweetness.

Garlic intensifies the flavor, adding a sharp bite that balances the richness of the meat.

Tomato paste adds umami and helps deepen the sauce’s color and flavor.

Red wine brings acidity and complexity to the sauce while helping tenderize the beef.

Crushed tomatoes provide the saucy body that ties everything together.

Beef broth ensures the sauce remains luscious and flavorful throughout the cooking process.

Bay leaves and fresh thyme infuse the ragu with subtle herbal notes.

Salt and pepper are used to season the dish perfectly at each stage.

Pappardelle pasta is ideal for this sauce, wide enough to catch every bit of the shredded meat and sauce.

How to Make Short Rib Ragu with Pappardelle

Step 1: Sear the Ribs
Pat the short ribs dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high and sear the ribs on all sides until they are browned. Remove and set aside.

Step 2: Build the Base
In the same pot, add chopped onion, carrot, and celery. Sauté until soft and fragrant, then stir in garlic and tomato paste. Cook until the tomato paste darkens slightly.

Step 3: Deglaze and Simmer
Pour in the red wine to deglaze the pot, scraping up all the browned bits. Let it reduce by half, then add the crushed tomatoes, beef broth, bay leaves, and thyme. Return the short ribs to the pot.

Step 4: Braise the Meat
Cover and simmer the mixture on low heat for 2.5 to 3 hours, or until the short ribs are fall-apart tender. Alternatively, place it in a 325°F oven.

Step 5: Shred the Beef
Remove the ribs, discard bones and excess fat, and shred the meat. Return the shredded beef to the pot and stir into the sauce. Simmer uncovered for 20 more minutes to thicken.

Step 6: Cook the Pasta
Boil pappardelle in salted water until al dente. Reserve a cup of pasta water, then drain.

Step 7: Combine and Serve
Toss the pasta with the ragu, adding reserved pasta water if needed to loosen. Serve hot with grated parmesan and fresh herbs if desired.

Recipe Variations and Possible Substitutions

This short rib ragu recipe is incredibly flexible, which makes it perfect for adapting to your preferences or pantry. If you can’t find pappardelle, try tagliatelle or fettuccine. Even rigatoni will catch that hearty sauce nicely. Don’t have red wine on hand? A splash of balsamic vinegar or even beef broth with a teaspoon of Worcestershire sauce can step in.

For a lighter option, boneless beef chuck can substitute short ribs and still deliver great flavor. If you’re skipping beef entirely, lamb shanks or even turkey legs can bring a unique twist to the sauce. Vegetarians can opt for meaty mushrooms like portobellos with lentils to create a plant-based ragu that still holds up well against pasta.

Serving and Pairing Suggestions

This ragu begs to be savored slowly. Serve it piled high over pappardelle or your favorite pasta, with a generous sprinkle of parmesan cheese. A side of crusty garlic bread is perfect for wiping the plate clean. I love pairing it with a simple arugula salad tossed in lemon vinaigrette to brighten the meal.

For drinks, go with a robust red wine like Chianti, Barolo, or Cabernet Sauvignon. If you’re skipping wine, a sparkling water with lemon or a dark grape juice brings a refreshing contrast to the dish’s richness.

Storage and Reheating Tips

Short Rib Ragu stores beautifully and might even taste better the next day. Let it cool completely, then refrigerate in an airtight container for up to 4 days. It also freezes well for up to 3 months. To reheat, thaw overnight if frozen, then warm it gently on the stovetop, adding a bit of broth or water if it has thickened too much.

Leftover pasta should be stored separately if possible to avoid sogginess. Reheat pasta by tossing it directly into the hot ragu until warmed through.

FAQs

How long does Short Rib Ragu with Pappardelle take to make?

It typically takes about 3.5 to 4 hours including prep, braising, and final simmering. Most of this time is hands-off while the ragu simmers to perfection.

Can I make Short Rib Ragu with Pappardelle ahead of time?

Absolutely! It’s an ideal make-ahead dish since the flavors deepen overnight. Store it in the fridge and gently reheat before serving.

What kind of wine should I use in Short Rib Ragu with Pappardelle?

Choose a dry red wine like Cabernet Sauvignon, Merlot, or Chianti. Avoid anything sweet or too light, as you want bold flavor to stand up to the beef.

Can I freeze Short Rib Ragu with Pappardelle?

Yes, the ragu freezes well. Store it without the pasta in freezer-safe containers. Thaw in the fridge and reheat on the stove.

What’s the best way to shred the beef for Short Rib Ragu with Pappardelle?

Use two forks to pull the meat apart while it’s still warm but cool enough to handle. It should come apart easily if braised long enough.

Related Recipe You’ll Like

If you’re drawn to the slow-cooked richness of this ragu, you might also love my Creamy Cajun Sausage Pasta for a smoky, spicy twist. Or try Garlic Butter Steak Bites with Creamy Parmesan Shells for another savory pasta pairing with melt-in-your-mouth meat. For a vegetable-forward comfort dish, check out Roasted Zucchini and Squash that works wonderfully as a side.

Save and Share This Recipe for Later

If this Short Rib Ragu with Pappardelle caught your eye, be sure to pin it to your Pinterest board for later. This is one of those recipes you’ll want to revisit often, especially when you’re craving something hearty and satisfying. Don’t forget to share it with friends and family on Facebook or Instagram – it’s the kind of meal that brings people together around the table. You can even send the link in a text when someone asks for a truly show-stopping pasta dish!

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