Name: Short Rib Ragu with Pappardelle Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 2.5 lbs bone-in beef short ribs; Salt and pepper, to taste; 2 Tablespoons olive oil; 1 small onion, finely diced; 1 large carrot, finely diced; 1 celery rib, finely diced; 4 cloves garlic, minced; 1/2 cup dry red wine (Chianti, Cabernet Sauvignon, Merlot); 1 3/4 cups low-sodium beef broth; 2 teaspoons beef bouillon paste; 28 oz can peeled whole tomatoes (San Marzano recommended); 2 Tablespoons tomato paste; 1 Parmesan cheese rind (optional); 1/2 teaspoon kosher salt (or more, to taste); 1/2 teaspoon freshly ground black pepper; 3 sprigs fresh thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil leaves; 2 bay leaves; Pinch crushed red pepper flakes (optional); 1 lb pappardelle or tagliatelle pasta; Fresh shredded Parmesan cheese, for serving; Optional garnish: fresh burrata, flake sea salt, fresh chopped basil

Introduction

This Short Rib Ragu is a rich and hearty Italian-style sauce that’s perfect for cozy dinners. Slow-cooked beef short ribs melt into a flavorful, savory sauce that pairs beautifully with wide pasta like pappardelle or tagliatelle. It’s a comforting dish that’s sure to impress with its depth of flavor.

A white bowl filled with wide, flat pasta noodles coated in a rich, reddish-brown meat sauce with visible chunks of shredded beef and diced tomatoes. The pasta is layered thickly, with the sauce sitting evenly among the noodles, giving a glossy texture. On top, there is a generous sprinkle of finely grated white cheese, adding a light contrast to the darker sauce and noodles. The bowl sits on a white marbled surface with a soft cloth partially visible underneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 lbs bone-in beef short ribs

Salt and pepper

2 Tablespoons olive oil

1 small onion, finely diced

1 large carrot, finely diced

1 celery rib, finely diced

4 cloves garlic, minced

1/2 cup dry red wine (chianti, cabernet sauvignon, or merlot)

1 3/4 cups low-sodium beef broth

2 teaspoons beef bouillon paste

28 oz can peeled whole tomatoes (San Marzano recommended)

2 Tablespoons tomato paste

1 parmesan cheese rind (optional)

1/2 teaspoon kosher salt, or more to taste

1/2 teaspoon freshly ground black pepper

3 sprigs fresh thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil leaves

2 bay leaves

Pinch crushed red pepper flakes (optional)

1 lb pappardelle or tagliatelle pasta

Instructions

Step 1: Season the short ribs all over with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs, turning every minute or so, until browned on all sides. Remove the ribs from the pot and set aside.

Step 2: Reduce heat to medium. Add the onion, carrots, celery, and garlic to the pot and sauté for 3-5 minutes until softened. Pour in the red wine to deglaze, cooking for 3 minutes while scraping up browned bits from the bottom.

Step 3: Add the beef broth, beef bouillon paste, crushed tomatoes, tomato paste, parmesan rind, salt, pepper, oregano, basil, bay leaves, and crushed red pepper flakes. Place the short ribs back into the pot, nestling them on top, then add fresh thyme sprigs.

Step 4: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours until the meat is very tender.

Step 5: Remove the bay leaves, thyme sprigs, and cheese rind. Take out the short ribs and shred the meat, discarding the bones.

Step 6: Return the shredded meat to the sauce and simmer uncovered for 30 minutes to reduce and thicken. For a thicker sauce, mix 1/2 teaspoon cornstarch with a little sauce, then stir it back in and cook until thickened.

Step 7: Cook the pasta in salted boiling water according to package instructions. When almost al dente, drain the pasta with tongs and add directly to the ragu. Toss to combine and cook together for 5 minutes.

Step 8: Serve the ragu and pasta in shallow bowls. Garnish with freshly shredded parmesan cheese or, for a special touch, top with burrata, a sprinkle of flake sea salt, and fresh chopped basil.

Tips & Variations

Use San Marzano tomatoes for a sweeter, richer tomato flavor in the sauce.

If you prefer a spicier ragu, increase the crushed red pepper flakes slightly.

For an even richer flavor, add a splash of heavy cream at the end of cooking.

Substitute short ribs with beef chuck roast if short ribs are unavailable.

Serve with polenta or creamy mashed potatoes instead of pasta for a comforting alternative.

FAQs

Can I make this ragu in a slow cooker?

Yes, after searing the short ribs and sautéing the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender and falls off the bone.

What type of pasta works best with this ragu?

Wide, flat noodles like pappardelle or tagliatelle are ideal because they hold the rich sauce well. However, feel free to use fettuccine or even rigatoni if preferred.