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Braised Beef Short Rib Ragu with Pappardelle

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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.

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

  1. Season short ribs with salt and pepper on all sides.
  2. 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.
  3. In the same pot, add onion, carrots, and celery. Sauté for 5-7 minutes until soft.
  4. Add garlic and tomato paste, stir and cook for another 2 minutes.
  5. Pour in red wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2-3 minutes.
  6. Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaf. Stir to combine.
  7. 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.
  8. 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.
  9. Meanwhile, cook pappardelle pasta according to package instructions. Drain and reserve some pasta water.
  10. Toss pasta with the ragu sauce, adding reserved pasta water as needed to loosen.
  11. 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

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