Short Rib Ragu with Pappardelle

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Succulent short rib ragu with pappardelle is a hearty, soul-satisfying Italian dish. It features tender braised short ribs in a rich savory sauce tossed with wide, ribbon-like pasta. This cozy, satisfying dinner pairs well with a glass of red wine.

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🛒 Ingredients

For Beef Short Rib Ragu Sauce

• Bone-In Beef Short Ribs: For this recipe you’ll want thick-cut, bone-in beef short ribs (not flanken short ribs). Typically they’re about 2″ thick and 3-4″ long. They’re available at most grocery stores, but you can check with your butcher if you’re not sure what to look for.
• Kosher Salt: Used to season the beef short ribs and enhance their flavor. Salt also helps to draw out moisture from the meat for better browning during the initial searing process.
• Cracked Black Pepper: Adds a rustic taste and aroma and a bit of heat.
• Olive Oil: For searing the beef short ribs and sautéing the veggies. Olive oil adds richness and helps develop flavor in the ragu sauce. I prefer the brand California Olive Ranch.
• Carrots: The earthy sweetness of carrots contributes to the overall complexity of the sauce, balancing the acidity of the tomatoes and richness of the beef. When finely chopped and cooked down, carrots add body and texture to the ragu, providing a contrast to the tender meat and smooth sauce.
• Celery: Celery has a mild, herbal flavor with slightly bitter undertones that add depth to the ragu sauce. The aromatic qualities of celery help to build a flavorful base for the sauce, enhancing its overall aroma and appeal. Celery adds texture to the ragu when cooked, providing a slight crunch.
• Onion: Provides a foundational layer of flavor that forms the base of the sauce. They enhance the overall aroma of the beef ragu, making it more enticing. When sautéed, onions become soft and translucent, blending seamlessly into the sauce. They add body to the short rib ragu without overpowering the other ingredients.
• Tomato Paste: Contributes depth of flavor, richness, and a slightly-sweet concentrated tomato taste. I prefer the brand Cento.
• Garlic Cloves: Add aromatic flavor to the sauce and complements the other ingredients.
• Fresh Thyme: Contribute freshness and earthy, aromatic flavors to the ragu sauce.
• Fresh Rosemary: Infuses the sauce with complexity and depth.
• Dried Oregano: Adds a hint of earthy, slightly bitter flavor and complements the other herbs and spices in the sauce.
• Dry Red Wine: These are red-wine-braised short ribs so we need a splash of good, dry red wine. It adds acidity, richness, and depth of flavor to the ragu sauce. The wine also helps tenderize the beef and balance the sweetness of the tomatoes. I like to use whatever I’m serving with dinner – such as a Cabernet Sauvignon, Merlot, or Barolo.
• Beef Broth: Provides additional depth of flavor and richness to the sauce, enhancing the savory notes of the beef and vegetables.
• Crushed Tomatoes: The base of the ragu sauce, crushed tomatoes provide sweetness, acidity, and body to the sauce, creating a rich and hearty texture. I prefer the Cento brand as it’s the Italian gold standard for taste.
• Bay Leaves: Infuse the sauce with subtle herbal notes and depth of flavor.

For Short Rib Pasta

• Pappardelle: A wide, flat pasta that pairs well with this hearty beef short rib ragu. Its broad shape allows it to hold onto the sauce, ensuring a satisfying bite with each forkful.
• Fresh Italian Parsley: Adds freshness and a pop of color to the finished dish, as well as a subtle herbal flavor.
• Grated Parmesan Cheese: With its umami-rich flavor profile (umami is the fifth taste sensation, often described as savory or meaty), it’s a fantastic finishing touch that complements the beefy flavor of the short ribs and the robust tomato-based ragu sauce.
• Ricotta Cheese (optional): With its luscious creaminess and slightly tangy flavor, it adds a luxurious mouthfeel to every bite of this savory, short rib pasta.

📖 Recipe Steps

Recipe Prep: Preheat the oven to 300°F. Pat the short ribs dry with a paper towel. Generously season them with kosher salt and cracked black pepper on all sides. This helps to draw out moisture and ensures a flavorful crust during searing.

1. Briefly preheat a Dutch oven over medium-high heat. Add olive oil and swirl the pot to coat the bottom. Add short ribs to the pot. Carefully place the seasoned short ribs in the hot pan, ensuring they’re not overcrowded. You may need to sear them in batches to avoid overcrowding. Sear the short ribs on all sides until browned and caramelized, about 2 to 3 minutes per side. Remove the short ribs to a plate and set it aside.
2. Without washing the pan, add the chopped onion, carrot and celery. Sauté until the vegetables are softened and beginning to brown (about 5 minutes).
3. Add the tomato paste, garlic, thyme, rosemary and oregano. Stir and cook for 1 minute. Pour in the red wine to deglaze the pan and scrape any browned bits from the bottom using a wooden spoon. Simmer for 1 minute, or until the wine has reduced slightly.
4. Add the crushed tomatoes, beef broth and bay leaves, along with salt and pepper to taste.

1. Bring the sauce to a simmer and then add the short ribs back to the pot. Make sure to push the short ribs as far into the sauce as possible.
2. Cover the Dutch oven with a lid and transfer it to the oven. Bake for 1 hour, then flip the short ribs over and cook for 1 hour more. Remove the lid, stir, and return the short ribs to the oven for another 30 minutes, or until the meat is falling off the bone.
3. Remove the bay leaves and bones. Shred the short ribs. Cover the pot to keep the sauce warm.
4. Just before serving: Prepare the pappardelle. Add the noodles to a pot of heavily salted boiling water and gently stir. Cook the pasta al dente according to package directions (about 9 minutes). Drain the noodles well. Then add them to the pot of short rib ragu. With a pair of tongs, gently toss to combine. Serve with ricotta cheese (add a dollop on each serving), grated Parmesan, and fresh Italian parsley (chopped).

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Review from a flavor tester: “The succulent melt-in-your-mouth tenderness of the short ribs was nothing short of heavenly. Nestled within luxurious ribbons of pappardelle pasta, the ragu sauce revealed a treasure trove of flavors and textures that were hearty and satisfying.”

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