This might be the richest, most satisfying pasta dish you'll ever make at home. The hearty flavors and melt-in-your-mouth textures of this Tender Short Rib Ragu with Pappardelle Recipe turn any dinner into an occasion you'll want to savor again and again.
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Why You'll Love This Recipe
Whenever I make this Tender Short Rib Ragu with Pappardelle Recipe, it feels like a restaurant-quality meal that’s actually easy enough for a cozy weekend dinner at home. The long braise fills your kitchen with incredible aromas, and the payoff is that ultra-tender, rich meat that clings perfectly to wide ribbons of pasta.
- Hands-off slow cooking: Once the short ribs go in the oven, you can relax and let them become fork-tender without constant babysitting.
- Depth of flavor: The layers of aromatics, red wine, and herbs create a sauce that’s complex yet perfectly balanced.
- Perfect pasta match: Wide pappardelle noodles catch every bit of the meaty sauce, making sure each bite is pure bliss.
- Make-ahead friendly: You can prep the ragu the day before, which actually improves the flavors and saves stress on the day-of.
Ingredients & Why They Work
Every ingredient here plays a role in creating that perfect harmony of hearty, savory, and subtly sweet flavors. When you shop, look for good-quality bone-in short ribs—they’re the real heroes that make this ragu luscious and tender. Also, fresh herbs and a good dry red wine really elevate the sauce's depth.
- Bone-in beef short ribs: Choose thick, meaty ribs with some marbling; they break down slowly and deliver amazing richness.
- Onion and carrots: These veggies create a sweet aromatic base that balances the meatiness.
- Garlic: Adds that essential garlicky punch without overpowering.
- Prosciutto: This salty cured meat adds an umami boost—don’t skip it if you can help it!
- Fresh thyme and rosemary: The herbs bring fragrant earthiness that pairs beautifully with beef.
- Dry red wine: I love using Pinot Noir or Merlot for a smooth, fruity acidity that brightens the sauce.
- Tomato paste and crushed tomatoes: The tomato base gives body and tang that complements the beef fat.
- Dried bay leaves: They add subtle herbal complexity—remember to remove them before serving.
- Whole milk: Stirred in at the end to soften acidity and enrich the sauce’s texture.
- Pappardelle pasta: Wide, flat noodles are ideal to catch all that rich sauce.
- Parmesan cheese and Italian parsley: The finishing touches that add saltiness, nuttiness, and freshness on your plate.
Make It Your Way
One of the reasons I adore this Tender Short Rib Ragu with Pappardelle Recipe is how easy it is to tweak. Whether you’re cooking for picky eaters or want to switch up the pasta shape based on what’s in your pantry, this recipe is super forgiving.
- Variation: I’ve swapped pappardelle for tagliatelle or even rigatoni when I didn’t have fresh pasta around, and it still turns out fantastic.
- Dietary modifications: If you prefer a leaner option, try boneless chuck roast; just adjust cooking times slightly.
- Herb swaps: Dried herbs work fine if fresh aren't available—just reduce the quantities to avoid overpowering.
- Slow cooker option: For busy days, brown the ribs and start the sauce on the stove, then let it cook low and slow in the crockpot for 8 hours.
Step-by-Step: How I Make Tender Short Rib Ragu with Pappardelle Recipe
Step 1: Sear for Flavor
First things first — the sear. Season those short ribs generously with salt and pepper, then heat olive oil in a Dutch oven over medium-high heat. Place the ribs in the hot oil and let them brown undisturbed until a deep crust forms. This crust locks in juices and adds that depth we crave. Don’t rush it — give each side a good 3-4 minutes before flipping.
Step 2: Build the Base
After removing the ribs, add a little more oil if the pan looks dry, then toss in the diced onions and carrots. Sweat them slowly until soft and sweet, about 6 minutes. Then mix in garlic, prosciutto, thyme, and rosemary—stirring for about a minute until fragrant. This base is where those layered flavors start coming alive.
Step 3: Deglaze and Simmer
Pour in the red wine and use a wooden spoon to scrape up all those tasty browned bits from the pot’s bottom — that’s pure gold for the sauce. Let it reduce by half to concentrate flavor, then stir in tomato paste, crushed tomatoes, and bay leaves. Give it a good stir, season with salt and pepper, and nestle the ribs back in.
Step 4: Low and Slow in the Oven
Pop the covered pot into the oven at 325°F for 2.5 to 3 hours. This slow braise breaks down the collagen, transforming the meat into fall-apart tender goodness. Resist the temptation to open the lid too often — trust me, it’s worth the wait.
Step 5: Shred and Finish
Once tender, carefully remove the ribs and shred the meat with forks, discarding bones and any excess fat. Return the shredded meat to the sauce, toss in the whole milk to smooth out acidity, and let yourself sneak a taste — it’ll be heavenly.
Step 6: Pasta and Plate
Cook the pappardelle according to package directions, reserving some pasta water before draining. Toss the noodles into the ragu, adding pasta water a little at a time until you get that perfect saucy coating. Serve sprinkled with plenty of Parmesan and fresh parsley to brighten every bite.
Top Tip
Over the years, I’ve learned that patience is everything with this ragu. Rushing the braise or not getting a good sear can leave the sauce less flavorful and the meat tougher than it should be. Here are some tips to get it just right every time.
- Quality Sear: Don’t overcrowd the pan when browning the ribs—work in batches so each piece gets a nice crust.
- Wine Choice: Use a decent dry red wine you’d enjoy drinking; a cheap wine won’t develop the same richness.
- Don’t Skip the Milk: Adding milk at the end mellows the acidity and makes the sauce silkier — it’s a game-changer.
- No Peeking: Leave the lid on tight during the oven braise to trap steam and break down collagen properly.
How to Serve Tender Short Rib Ragu with Pappardelle Recipe
Garnishes
My go-to finish is a generous shower of freshly grated Parmesan — it adds that perfect salty nuttiness. I always toss on some chopped Italian parsley too, which brightens up the heaviness of the ragu and gives a lovely fresh bite that balances the rich sauce.
Side Dishes
I love pairing this with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. Crusty garlic bread is another crowd-pleaser to mop up every last drop of that amazing sauce.
Creative Ways to Present
For special occasions, I sometimes serve the ragu in shallow bowls with a drizzle of good olive oil and a sprig of fresh rosemary on top. It makes the dish feel fancy without much extra effort. You can also swirl the pappardelle into nests for a beautiful plated presentation.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover ragu in airtight containers in the fridge for up to 3 days. The flavors deepen overnight, so the next day’s dinner is often even better. Just store pasta separately if you can, to prevent it from soaking up too much sauce and getting mushy.
Freezing
This ragu freezes beautifully. I portion out into freezer-safe containers, making sure it has cooled completely. It keeps well for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight before reheating gently on the stovetop.
Reheating
Reheat the ragu slowly over low heat—this helps keep the meat tender and prevents the sauce from breaking. If it seems too thick, add a splash of beef broth or reserved pasta water to loosen. Toss in freshly cooked pasta just before serving for perfect texture.
Frequently Asked Questions:
Yes! Boneless short ribs or boneless chuck roast are great substitutes. Just watch the cooking time — boneless cuts may cook a bit faster and still come out tender and flavorful.
If you don’t have red wine, you can skip it and add a splash of beef broth or reserved pasta water instead to adjust the sauce consistency. The depth of flavor might be slightly less, but the ragu will still be delicious.
The short ribs are perfectly done when the meat is so tender it easily pulls away from the bones with a fork. This usually takes 2.5 to 3 hours in a 325°F oven. If the meat still feels tough, give it more time.
Absolutely! After searing the short ribs and cooking the aromatics on the stovetop, transfer everything to a slow cooker. Cook on LOW for about 8 hours or HIGH for 4 hours until the meat is tender.
Final Thoughts
This Tender Short Rib Ragu with Pappardelle Recipe has become a go-to comfort food for me, something I turn to when I want a dish that feels both decadent and lovingly homemade. It impresses guests and satisfies the family, all while filling your kitchen with the best smells. Give it a try—you might find it becoming your new favorite pasta experience, just like it did for me.
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
A rich and hearty Short Rib Ragu Pappardelle featuring tender, slow-cooked bone-in beef short ribs simmered in a flavorful tomato and red wine sauce, served over wide pappardelle pasta and garnished with parmesan and fresh parsley. Perfect for a comforting dinner that impresses with deep, savory flavors.
Ingredients
Meat and Seasoning
- 4 pounds bone-in beef short ribs - excess fat trimmed
- Salt and pepper
- Olive oil
Vegetables and Aromatics
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 6 cloves garlic, minced
- 2 ounces prosciutto, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, minced
Liquids and Sauces
- 1 cup red dry wine - Pinot Noir, Merlot, Cabernet Sauvignon
- 2 tablespoons tomato paste
- 1 (28 ounce) can crushed tomatoes
- 3 dried bay leaves
- ⅓ cup whole milk - plus more as needed
Pasta and Garnishes
- 1 pound pappardelle pasta
- Freshly grated parmesan cheese - for garnish
- Chopped Italian parsley - for garnish
Instructions
- Preheat and Season: Preheat your oven to 325 degrees Fahrenheit. Generously season the bone-in beef short ribs on all sides with salt and pepper to enhance the flavor.
- Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large Dutch oven or oven-proof pot over medium-high heat. Sear the short ribs on all sides until a deep brown crust forms. This process locks in juices and builds flavor. Once browned, transfer the ribs to a plate and set aside.
- Sauté Vegetables: Add a few more drizzles of olive oil to the pot. Cook the diced onions and carrots until softened, about 6 minutes, stirring occasionally to prevent sticking and burning.
- Add Aromatics: Stir in the minced garlic and sauté for 1 minute until fragrant. Then add the chopped prosciutto, thyme, and rosemary, cooking for another minute to release their aromas into the base.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Bring the mixture to a simmer and cook until the wine is reduced by half, concentrating its flavor.
- Incorporate Tomato and Bay Leaves: Stir in the tomato paste thoroughly to dissolve it, then add the crushed tomatoes and bay leaves. Mix everything until evenly combined. Season with salt and pepper to taste to balance the acidity of the tomatoes.
- Oven Braise: Nestle the seared short ribs back into the pot under the sauce. Bring the pot to a simmer on the stovetop, cover tightly with a lid, and transfer to the preheated oven. Cook for 3 hours until the meat is fall-apart tender.
- Shred Meat and Finish Sauce: Remove the pot from the oven and take out the short ribs. Shred the meat with two forks, discarding bones and any fatty pieces. Remove and discard the bay leaves. Return shredded meat to the sauce and stir in the whole milk to balance acidity and add creaminess.
- Cook Pasta: Prepare the pappardelle pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining to adjust sauce consistency later.
- Combine Pasta and Sauce: Toss the cooked pasta with the short rib ragu until evenly coated. Use reserved pasta water as needed to loosen the sauce to your preferred texture.
- Serve and Garnish: Plate the pasta and sauce, then top with freshly grated parmesan cheese and chopped Italian parsley for a fresh finish. Enjoy your comforting, flavorful meal!
Notes
- Use bone-in beef short ribs about 4 inches thick for the best flavor and texture. Avoid thinly sliced flanken short ribs.
- Slow cooker adaptation: After searing and preparing the sauce on the stovetop, transfer everything to a slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours until tender.
- Make ahead: Prepare the ragu sauce a day in advance and refrigerate. Reheat gently on the stovetop and serve with pasta.
- Freezing: The sauce freezes well up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Substitutions: Boneless short ribs or boneless chuck roast can substitute for bone-in ribs.
- Red wine can be omitted; substitute with beef stock or reserved pasta water to adjust sauce consistency.
- Pasta alternatives include tagliatelle, rigatoni, or ziti if pappardelle is unavailable.
- Swap prosciutto for small-diced pancetta for a similar flavor profile.
- If using dried herbs, reduce the amount to about one third of the fresh herb quantity.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 48 g
- Cholesterol: 140 mg
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