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
Scale
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
