If you’re craving a dish that wraps comfort, richness, and a touch of elegance all in one bite, then you absolutely have to try this Slowly Braised Short Rib Ragu with Pappardelle Recipe. It’s the kind of meal that fills your kitchen with intoxicating aromas for hours, delivers tender, melt-in-your-mouth beef swimming in a savory, tomato-rich sauce, and perfectly coats wide ribbons of pappardelle pasta—making every forkful an absolute joy. This recipe is a celebration of slow cooking that transforms simple ingredients into something truly spectacular, ideal for sharing with loved ones on a cozy evening.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the secret to the deeply satisfying flavors in this ragu. Each item plays an essential role, offering layers of taste, texture, and color that shine through in the final dish.
- 3 pounds bone-in beef short ribs: These provide the rich, succulent meat that becomes irresistibly tender after slow braising.
- 2 tablespoons olive oil: Perfect for searing the ribs to develop that luscious browned crust, adding deep flavor.
- Salt and pepper to taste: Simple yet crucial seasoning to enhance every component.
- 1 large yellow onion, diced: Adds sweetness and body to the ragu base.
- 2 carrots, peeled and finely chopped: Bring natural sweetness and a tender bite after cooking down.
- 2 celery stalks, finely chopped: Contribute aromatic depth and subtle texture variations.
- 4 garlic cloves, minced: Infuses the sauce with warmth and a savory kick.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and adds a velvety texture to the sauce.
- 1 cup dry red wine: Essential for deglazing the pot and adding complexity to the ragu’s flavor.
- 1 (28-ounce) can crushed tomatoes: Forms the luscious, hearty body of the sauce.
- 1 cup beef broth: Keeps everything moist and imparts extra umami richness.
- 2 teaspoons dried oregano: Offers herbal notes that marry beautifully with tomato and beef.
- 1 teaspoon dried thyme: Adds a subtle earthiness that rounds out the aroma.
- 1 bay leaf: Enhances the sauce with a distinctive, herbal nuance.
- 1/2 teaspoon red pepper flakes (optional): For a gentle hint of heat to brighten the ragu if you like.
- 1 pound pappardelle or other wide pasta: Wide ribbons that catch every luscious strand of the ragu perfectly.
- Freshly grated Parmesan cheese and chopped parsley: The ultimate finishing touch for color and a burst of savory freshness.
How to Make Slowly Braised Short Rib Ragu with Pappardelle Recipe
Step 1: Sear the Short Ribs
Start by seasoning your short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches so they brown evenly on all sides—this caramelization is what builds incredible depth in the sauce later. It takes about 8 to 10 minutes total, and you want a gorgeous, dark crust. Transfer them to a plate once done.
Step 2: Sauté the Vegetables
Reduce the heat to medium and add diced onion, carrots, and celery right into the pot. Sauté until softened, usually about 5 to 7 minutes, stirring occasionally. These veggies create the flavor foundation for your ragu, gently sweet and aromatic. Next, stir in minced garlic and tomato paste and cook for a minute to toast the paste slightly, awakening its rich, tangy flavor.
Step 3: Deglaze and Build Your Sauce
Pour in the dry red wine and use a wooden spoon to scrape up all those browned bits stuck to the pot’s bottom—that’s pure flavor gold. Let the wine reduce by half, which takes around 5 minutes. Then, add crushed tomatoes, beef broth, oregano, thyme, bay leaf, and red pepper flakes if you’re using them. Nestle the browned short ribs back into this hearty sauce, making sure they are mostly submerged.
Step 4: Braise Low and Slow
Bring everything to a gentle simmer, then cover the pot and turn the heat down to low. Let it braise for 2.5 to 3 hours until the meat is tender enough to fall right off the bone. This slow cooking is what transforms the short ribs into buttery soft, flavor-packed morsels that elevate the ragu to the next level.
Step 5: Shred and Finish the Ragu
Carefully remove the ribs, discard the bones and any excess fat, then shred the meat with two forks. Stir the shredded meat back into the sauce and toss out the bay leaf. Your ragu is now ready to meet the pappardelle.
Step 6: Cook the Pappardelle and Combine
Cook the pasta according to its package directions until al dente. Drain and immediately toss the pasta with the warm ragu so every wide noodle gets luxuriously coated in the rich sauce. Don’t rush this step—it’s where textures and flavors truly marry.
How to Serve Slowly Braised Short Rib Ragu with Pappardelle Recipe
Garnishes
Topping your pasta with freshly grated Parmesan cheese and a sprinkle of chopped parsley brings brightness and a salty, nutty finish that cuts through the richness perfectly. A little fresh herb and cheese elevates presentation and taste alike, turning a comforting meal into a memorable experience.
Side Dishes
Serve this ragu alongside a simple arugula salad tossed with lemon vinaigrette or crusty garlic bread to soak up every last bit of sauce. Both options add refreshing contrast or crispy satisfaction, balancing the richness without overwhelming the dish.
Creative Ways to Present
For a special occasion, consider plating the ragu with a dollop of creamy ricotta or a drizzle of truffle oil. You can also spoon the sauce into shallow bowls and nestle the pasta beneath the rib meat for a rustic yet elegant look that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
This Slowly Braised Short Rib Ragu with Pappardelle Recipe actually improves after a day in the fridge as the flavors deepen and meld. Store leftovers in an airtight container for up to 3 days, keeping the ragu and pasta combined or separate to maintain the best texture.
Freezing
The ragu freezes beautifully if you want to meal prep or save extra for busy days. Freeze in portioned containers for up to 3 months. It’s best to freeze the sauce without the pasta—just cook fresh pasta when reheating to avoid mushiness.
Reheating
Reheat your ragu gently on the stove over low heat, stirring occasionally. If it seems thick, add a splash of beef broth or water to loosen the sauce. Warm pasta separately in boiling water or quickly in the microwave, then toss together just before serving to keep those noodles perfectly tender.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will still be delicious, though the bones add extra richness during braising. Just adjust cooking time to ensure they become tender and shreddable.
What other pasta works well with this ragu?
While pappardelle is classic for its wide ribbons, rigatoni, fettuccine, or even tagliatelle are fantastic alternatives that hold the chunky sauce nicely.
Can I make this recipe in a slow cooker?
Yes, after searing the short ribs and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6 to 8 hours for tender, flavorful results.
Is there a vegetarian substitute for this recipe?
For a vegetarian twist, try slow-cooked mushrooms and lentils with similar aromatics and tomato sauce, served with pappardelle. It won’t mimic the beef perfectly but offers a hearty, comforting meal.
How spicy is the ragu with red pepper flakes?
The optional red pepper flakes add just a gentle warmth that wakes up the flavors without overpowering the dish. You can easily adjust or leave them out based on your heat preference.
Final Thoughts
Making this Slowly Braised Short Rib Ragu with Pappardelle Recipe is like creating a masterpiece in your kitchen—each step builds layers of flavor and love that shine through every bite. Whether for a special dinner or a weekend indulgence, this dish promises satisfaction that lingers, inviting you to slow down and savor something truly exceptional. I can’t wait for you to try it and make it one of your forever favorites.
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Slowly Braised Short Rib Ragu with Pappardelle Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: High-Protein
Description
This Slowly Braised Short Rib Ragu is an incredible Italian main course featuring tender, fall-off-the-bone beef short ribs simmered in a rich tomato and red wine sauce. Served over wide pasta like pappardelle and garnished with Parmesan and fresh parsley, this recipe offers deep, complex flavors from hours of slow braising, perfect for a cozy, satisfying meal.
Ingredients
Meat and Seasoning
- 3 pounds bone-in beef short ribs, trimmed of excess fat
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large yellow onion, diced
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
Liquids and Sauces
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
Herbs and Spices
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional)
To Serve
- 1 pound pappardelle or other wide pasta
- Freshly grated Parmesan cheese, for garnish
- Chopped parsley, for garnish
Instructions
- Season and Sear the Short Ribs: Generously season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the ribs in batches, browning them deeply on all sides, about 8 to 10 minutes total. Transfer the browned ribs to a plate.
- Sauté the Mirepoix: Lower the heat to medium and add the diced onion, chopped carrots, and celery to the same pot. Cook until softened, about 5 to 7 minutes, stirring occasionally.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute to develop flavor.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot to loosen browned bits. Allow the wine to reduce by half, approximately 5 minutes.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, beef broth, oregano, thyme, bay leaf, and red pepper flakes if using. Return the short ribs to the pot, nestling them into the sauce.
- Braise the Short Ribs: Bring to a simmer, cover the pot, reduce heat to low, and cook gently for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Prepare the Meat and Sauce: Remove short ribs from the pot. Discard bones and excess fat, shred the meat, and return it to the sauce. Remove and discard the bay leaf.
- Cook the Pasta: Prepare pappardelle or your chosen wide pasta according to package instructions. Drain well.
- Toss and Serve: Combine the shredded short rib ragu with the cooked pasta. Serve topped with freshly grated Parmesan cheese and chopped parsley for a vibrant finish.
Notes
- This ragu improves when made a day ahead, allowing flavors to deepen. Reheat gently before serving.
- The ragu freezes well and can be stored in airtight containers for up to three months.
- For a richer and creamier sauce, stir in a splash of cream or a knob of butter just before serving.
