Why You’ll Love Braised Beef Short Rib Ragu with Pappardelle Recipe
This ragu is a celebration of slow‑cooked flavor—rich, comforting, and elegant. The long braise allows the beef to become incredibly tender while the sauce develops deep, complex notes from the red wine, aromatics, and tomatoes. It’s a perfect dish for special occasions, Sunday dinners, or when you want to impress with minimal effort once it’s in the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
short ribs (bone‑in)
olive oil
yellow onion, diced
carrots, diced
celery, diced
garlic, minced
tomato paste
dry red wine (such as Cabernet Sauvignon or Merlot)
beef stock or broth
San Marzano plum tomatoes (crushed with juices)
Parmigiano Reggiano rind
fresh rosemary or thyme
pappardelle noodles
freshly grated Parmigiano Reggiano (for serving)
optional fresh basil for serving
Directions
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Preheat your oven and prepare to braise.
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Pat the short ribs dry with paper towels and season generously with salt and pepper.
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Heat oil in a Dutch oven over medium heat and brown the short ribs on all sides in batches, then remove them to a plate.
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In the same pot, cook the diced onion, carrots, and celery with salt until softened; add the garlic and cook briefly.
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Stir in tomato paste and cook for a few minutes, then pour in the red wine and beef stock to deglaze.
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Add the crushed tomatoes, herb sprigs, and Parmigiano rind, then nestle the browned short ribs into the sauce. Bring to a simmer, cover, and transfer to the oven to braise for about 3 hours until the meat is fall‑off‑the‑bone tender.
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Remove the pot from the oven; discard bones and rind, shred the meat, then return it to the sauce.
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Cook the pappardelle according to package instructions until al dente. Reserve some pasta water, drain, then toss the pasta with the ragu, adding pasta water as needed to loosen the sauce.
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Serve with plenty of grated Parmigiano Reggiano and optional fresh basil.
Servings and timing
Serves: 6
Prep time: about 45 minutes
Cook time: about 3 hours
Total time: about 3 hours 45 minutes
Variations
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Boneless Short Ribs or Chuck Roast: Can be used as a substitute for bone-in short ribs.
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No Wine Option: Substitute wine with extra beef broth for an alcohol-free version.
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Spicy Kick: Add crushed red pepper flakes with the garlic for a hint of heat.
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Mushroom Boost: Add sautéed mushrooms for an earthy depth.
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Polenta or Gnocchi: Serve the ragu over creamy polenta or gnocchi instead of pasta.
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Slow Cooker Method: Prepare the braise in a slow cooker on low for 8 hours.
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Herb Variations: Use sage or bay leaves for a different herbal note.
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Lighter Cheese: Swap Parmigiano for Pecorino Romano for a sharper flavor.
Storage/Reheating
Refrigerate any leftover ragu in an airtight container for up to 5 days. Reheat gently on the stovetop with a splash of water or reserved pasta water to loosen the sauce. You can also freeze the ragu (without pasta) for up to 3 months; thaw overnight in the fridge and reheat before serving with freshly cooked pappardelle.
FAQs
What is the best cut of meat for this ragu?
Bone‑in beef short ribs are ideal for rich flavor and tender meat after slow braising, but boneless short ribs or chuck roast can be used if necessary.
Can I make this without red wine?
Yes, you can substitute additional beef broth for the wine, though the depth of flavor will be somewhat reduced.
What type of pasta should I use?
Wide, flat pappardelle noodles work best because they hold the hearty sauce well, but tagliatelle or rigatoni are good alternatives.
How do I shred the meat easily?
After braising, let the short ribs cool slightly, remove bones, and use two forks to pull the meat apart.
Can I prepare this ahead of time?
Yes, the ragu actually improves in flavor when made ahead. Reheat before tossing with freshly cooked pasta.
Is this dish freezer‑friendly?
Yes, the ragu (without pasta) freezes well for up to 3 months. Reheat and serve with fresh pasta.
Can I use fresh pappardelle?
Absolutely; fresh pasta cooks quickly and has a wonderful texture with this rich sauce.
What red wine is best for cooking?
Use a dry red like Cabernet Sauvignon, Merlot, or Cabernet Franc to add depth of flavor.
Should I save pasta water?
Yes, reserved pasta water can help loosen and integrate the sauce with the noodles.
Can I add herbs like basil?
Fresh basil added at the end brightens the dish, though rosemary or thyme during cooking builds deeper flavor.
Conclusion
Braised Beef Short Rib Ragu with Pappardelle is a luxurious yet approachable dish that rewards patience with rich, tender meat and a deeply flavored sauce. Whether for a cozy weekend meal or to impress guests, this classic Italian‑style ragu paired with pappardelle is a truly memorable plate.
Braised Beef Short Rib Ragu with Pappardelle
A rich and hearty braised beef short rib ragu served over wide pappardelle noodles. This comforting Italian-style dish is slow-cooked to perfection, resulting in tender beef and a deeply flavorful tomato-based sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Braising
- Cuisine: Italian
- Diet: Halal
Ingredients
- 2.5 lbs bone-in beef short ribs
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 28 oz can crushed tomatoes
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 lb pappardelle pasta
- Freshly grated parmesan cheese (for serving)
- Fresh basil or parsley (for garnish)
Instructions
- Season short ribs with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, then remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté for 5-7 minutes until soft.
- Add garlic and tomato paste, stir and cook for another 2 minutes.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2-3 minutes.
- Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaf. Stir to combine.
- Return short ribs to the pot, submerging them in the sauce. Cover and simmer on low heat for 2.5 to 3 hours, or until meat is very tender and falls off the bone.
- Remove short ribs and shred the meat, discarding bones and excess fat. Return shredded meat to the sauce and stir well. Simmer uncovered for 15-20 minutes to thicken the sauce.
- Meanwhile, cook pappardelle pasta according to package instructions. Drain and reserve some pasta water.
- Toss pasta with the ragu sauce, adding reserved pasta water as needed to loosen.
- Serve with freshly grated parmesan cheese and chopped basil or parsley.
Notes
- Make the ragu ahead of time—it tastes even better the next day.
- Use boneless short ribs if preferred, but bone-in adds extra flavor.
- Can be served with other pasta shapes like rigatoni or tagliatelle.
- Freeze leftover ragu for up to 3 months.
Nutrition
- Serving Size: 1.5 cups with pasta
- Calories: 620
- Sugar: 7g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
