Description
This Short Rib Ragu Pappardelle recipe is a rich and comforting Italian classic featuring tender, slow-cooked beef short ribs simmered in a flavorful tomato and red wine sauce. Served over wide pappardelle pasta and garnished with Parmesan and parsley, this dish is perfect for a cozy dinner or special occasion.
Ingredients
Scale
Meat
- 4 pounds bone-in beef short ribs - excess fat trimmed
Vegetables & Herbs
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 6 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, minced
- 3 dried bay leaves
- Chopped Italian parsley - for garnish
Liquids & Dairy
- Olive oil (about 3 tablespoons total)
- 1 cup red dry wine - Pinot Noir, Merlot, or Cabernet Sauvignon
- ⅓ cup whole milk - plus more as needed
Canned & Packaged
- 2 ounces prosciutto, finely chopped
- 2 tablespoons tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1 pound pappardelle pasta
Other
- Salt and pepper
- Freshly grated parmesan cheese - for garnish
Instructions
- Preheat and season: Preheat your oven to 325 degrees Fahrenheit. Generously season the short ribs with salt and pepper on all sides.
- 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 beautiful brown crust forms, about 3-4 minutes per side. Transfer the ribs to a plate and set aside. Tip: Let each side sear undisturbed for a better crust.
- Sauté vegetables and prosciutto: Add a little more olive oil to the pot if needed. Cook the diced onions and carrots, stirring occasionally, until softened, about 6 minutes. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped prosciutto, fresh thyme, and rosemary; cook for another minute.
- Deglaze with wine: Pour in the red wine and stir, scraping up any browned bits from the pot with a wooden spoon. Bring the mixture to a simmer and reduce the wine by half to concentrate the flavors.
- Add tomato ingredients: Stir in the tomato paste until dissolved, followed by the crushed tomatoes and bay leaves. Season with salt and pepper to taste and mix well.
- Cook short ribs in sauce: Nestle the seared short ribs back into the pot under the sauce. Bring to a simmer, cover tightly with the lid, and transfer the pot to the preheated oven. Cook for 2.5 to 3 hours until the meat is fall-apart tender.
- Shred meat and finish sauce: Remove the short ribs from the pot and shred the meat with two forks, discarding bones and any excess fat. Remove and discard bay leaves. Return shredded meat to the sauce and stir in the whole milk to balance the tomato acidity.
- Cook pasta and combine: Cook pappardelle pasta according to package instructions. Reserve 1 cup of pasta water before draining. Toss the drained pasta into the ragu sauce, adding reserved pasta water as needed to loosen and coat the noodles evenly.
- Serve: Plate the pasta with ragu, garnish with freshly grated Parmesan cheese and chopped Italian parsley. Serve immediately and enjoy!
Notes
- Use bone-in beef short ribs for best flavor and tenderness. Avoid flanken-style thin ribs.
- Slow cooker option: After searing and making the sauce on stovetop, transfer everything to a slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
- Make ahead: Prepare the sauce a day ahead and refrigerate. Reheat gently on stovetop before serving.
- Freezing: Freeze the sauce in containers for up to 3 months. Thaw overnight in the fridge and reheat on stovetop.
- Substitutions: Boneless short ribs or chuck roast can replace bone-in ribs.
- If omitting red wine, add beef stock or reserved pasta water to adjust sauce consistency.
- Alternative pastas include tagliatelle, rigatoni, or ziti.
- Pancetta can be used instead of prosciutto.
- If using dried herbs, reduce amounts to one third of fresh.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups pasta with ragu)
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 120 mg
