Amazing Short Rib Ragu with Pappardelle

There’s something magical about a dish that simmers away for hours, filling your home with the most incredible aroma. For me, that dish is always a hearty Short Rib Ragu with Pappardelle. It’s the ultimate comfort food, the kind of meal that hugs you from the inside out. I remember the first time I made it; I was nervous about how long it took, but wow, was it worth the wait! The meat gets so tender, and the sauce is just…chef’s kiss! It’s the perfect way to treat yourself and your loved ones to something really special.

Why You’ll Love This Short Rib Ragu with Pappardelle

Trust me, this ragu is a game-changer. Here’s why you’ll be making it again and again:

• Incredible Flavor: The slow braising process turns simple ingredients into something super rich and savory. It’s deep, complex, and just plain delicious.
• Melt-in-Your-Mouth Tender Meat: Those short ribs get SO tender, practically falling apart with just a fork. It’s sheer perfection!
• Serious Comfort Food: On a chilly day, or honestly, any day, this dish is pure cozy goodness. It’s like a hug in a bowl.
• Perfect Pappardelle Pairing: The wide, silky pappardelle noodles are the absolute best way to catch all that amazing ragu. It’s the dream team!

Ingredients for the Perfect Short Rib Ragu with Pappardelle

Okay, let’s talk about what you’ll need to make this incredible Short Rib Ragu with Pappardelle. It’s not a ton of fancy stuff, just good quality ingredients that really shine when they’re cooked low and slow. Trust me, the flavor is unreal!

• 2 pounds bone-in beef short ribs: Get good ones, they have the best flavor!
• 2 tablespoons good olive oil: Just enough to get things started.
• 1 large yellow onion, chopped: Don’t skim on this, it builds the base!
• 2 medium carrots, chopped: They add a touch of sweetness.
• 2 celery stalks, chopped: For that classic savory trio.
• 4 cloves garlic, minced: Because garlic makes everything better, right?
• 1 cup dry red wine: Something you’d actually drink! A Merlot or Chianti works great.
• 1 (28 ounce) can crushed tomatoes: The heart of our sauce!
• 2 cups beef broth: This really deepens the flavor. (See my broth post if you’re curious!)
• 1 bay leaf: It’s kind of magical for slow-cooked dishes.
• 1 teaspoon dried thyme: Smells amazing and tastes even better.
• Salt and freshly ground black pepper: To taste, of course!
• 1 pound pappardelle pasta: Those wide ribbons are just begging for this ragu. You could also use other sturdy shapes. My beef and pasta ideas might spark some creativity!
• Fresh parsley, chopped: For a pop of color and freshness at the end.

absolutely! Get ready, because making this Short Rib Ragu with Pappardelle is a journey, but oh boy, is the destination delicious! It’s all about patience and layering those amazing flavors. Don’t worry, I’ll walk you through every single step.

Prepping and Searing the Short Ribs

First things first, we need to get these short ribs ready for their flavor bath! Grab your short ribs and give them a good seasoning all over with salt and pepper. Don’t be shy! Then, heat up about two tablespoons of olive oil in a big Dutch oven or any oven-safe pot over medium-high heat. Once it’s nice and hot, carefully put those seasoned ribs in and sear them on all sides until they get a beautiful, deep brown crust. This searing step is super important because it locks in all that juicy flavor and gives the ragu a richer base. Once they’re beautifully browned, just scoop them out and set them aside for a minute.

Building the Flavor Base

Now, into that same pot (don’t you dare clean it!), toss in your chopped onion, carrots, and celery. Give them a good stir and let them soften up for about 8 to 10 minutes. You want them to get nice and tender, like little flavor sponges. Next, add your minced garlic and cook for just another minute until it smells absolutely amazing. Then comes the fun part – pour in that cup of red wine. Use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom of the pot. Let that wine simmer for a couple of minutes to let some of the alcohol cook off; it really concentrates the flavor of the sauce.

Braising the Short Ribs to Perfection

Alright, time to bring it all together! Pour in your crushed tomatoes and beef broth. Add the bay leaf and dried thyme, then give it a good seasoning with salt and pepper. Now, nestle those gorgeous seared short ribs back into the pot, making sure they’re mostly tucked into that saucy goodness. Bring the whole thing up to a gentle simmer right on the stovetop. Once it’s bubbling slightly, pop a lid on nice and tight and carefully transfer the pot into your preheated oven (remember, 325°F/160°C!). Let it braise away for a good 3 to 4 hours. Seriously, the longer the better here – we want those ribs to be so tender they practically melt off the bone.

Finishing the Short Rib Ragu

Once your ribs are super tender (you’ll know because they’ll be falling apart easily), it’s time to finish the ragu. Carefully take the pot out of the oven. Use two forks to shred all that lovely meat right off the bones, discarding the bones and any big chunks of fat you don’t want. Then, stir that beautiful shredded meat right back into the rich sauce. Let it simmer for another 10 to 15 minutes on the stovetop over low heat. This lets the meat soak up even more of that incredible sauce. Oh, and don’t forget to fish out that bay leaf before you serve it!

Cooking and Serving the Pappardelle

While the ragu is having its final simmer, get a big pot of salted water boiling for your pappardelle. Cook the pasta according to the package directions until it’s perfectly al dente. Drain it well, but save a little bit of that starchy pasta water just in case. Serve up generous portions of the hot short rib ragu right over the wide pappardelle noodles. A sprinkle of fresh chopped parsley on top adds a little brightness and looks gorgeous. If you want to try a different twist, check out my garlic butter beef recipe for some inspiration!

Tips for Success with Short Rib Ragu

Making a truly amazing Short Rib Ragu with Pappardelle isn’t complicated, but a few little tricks can make all the difference! These are the things I’ve learned that really elevate this dish:

Don’t Skip the Sear: Seriously, that brown crust on the short ribs? That’s where a huge chunk of the flavor comes from. Take the time to really get them nicely browned on all sides. It’s worth it!

Braise Ahead of Time: This ragu actually tastes even better made a day in advance. The flavors have more time to really meld together. Just cool it down, store it in the fridge, and then reheat it gently on the stove before serving over your freshly cooked pappardelle. It makes serving easier and the taste deeper!

Ensure Meat is Submerged: When you put the ribs back in the pot for braising, make sure they’re mostly covered by the liquid. If they peek out too much, the exposed parts might dry out. Just add a little more beef broth or even water if needed.

Taste and Adjust: Before serving, always give your ragu a taste! Does it need more salt? A little more pepper? Maybe a pinch of sugar if the tomatoes are a bit acidic? Your taste buds are your best guide.

Ingredient Notes and Substitutions

Let’s chat about a few ingredients in this Short Rib Ragu with Pappardelle that folks sometimes ask about, or if you’re in a pinch, need to swap out. It’s all about making this recipe work for YOU!

The Red Wine: So, the red wine is pretty key here for that depth of flavor, but if you absolutely can’t use wine – no problem! You can totally substitute it with an extra cup of beef broth, maybe mixed with a tiny splash of balsamic vinegar or red wine vinegar for a bit of tang. Just a teaspoon should do it. If you’re curious about making your own broth, check out my broth post!

Beef Broth: If you don’t have beef broth on hand, you can absolutely use chicken broth or even vegetable broth. Just know that beef broth really gives this ragu its signature rich flavor. You can also use water and a good quality beef bouillon cube if that’s what you have.

Pappardelle Pasta: While I adore pappardelle for this dish (those wide noodles are the best!), if you can’t find it or prefer something else, don’t sweat it! Any sturdy pasta shape works. Think rigatoni, tagliatelle, or even a good hearty penne. For more pasta ideas with beef, you might like my beef and pasta post!

Serving Suggestions for Your Short Rib Ragu

Now that you’ve got this amazing Short Rib Ragu with Pappardelle ready to go, you might be wondering what else to serve with it to make it a full meal. I like to keep it simple because the ragu is already so rich and satisfying. A big, beautiful green salad with a light vinaigrette is perfect to cut through all that richness. And of course, you absolutely *need* some crusty bread – something that can really soak up every last bit of that glorious sauce! Honestly, a simple slice of crusty Italian bread is all you need. Sometimes I’ll even make a pot of my creamy garlic herb potato soup if it’s a super chilly evening; the comfort factor is off the charts!

Storing and Reheating Your Delicious Ragu

The best part about making a big batch of this incredible Short Rib Ragu with Pappardelle? Leftovers! This ragu actually tastes even *better* the next day. For storing, let the ragu cool completely, then pop it into an airtight container and keep it in the fridge for up to 3-4 days. If you want to freeze it, just portion it out into freezer-safe bags or containers, and it’ll last for about 2-3 months. When you’re ready to reheat, the stovetop is your best friend. Gently warm it in a saucepan over low heat, stirring occasionally. You might want to add a tiny splash of broth or water if it seems a bit thick. For quicker reheating, you can use the microwave, but stir it halfway through to make sure it heats evenly!

Frequently Asked Questions about Short Rib Ragu

Can I make this Short Rib Ragu with Pappardelle in a slow cooker?

Oh heck yes, you absolutely can! If you have a slow cooker, it honestly makes this Short Rib Ragu even easier. Just follow the steps for searing the ribs and sautéing the veggies as usual. Then, put everything – the seared ribs, veggies, wine, tomatoes, broth, and seasonings – into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is fall-apart tender. Shred it and finish it on the stovetop like the main recipe says, just to thicken it up a bit. So easy!

What’s the best way to shred the beef for the ragu?

After braising, the short ribs should be super tender, almost falling off the bone. The easiest way to shred them is to use two forks! Just stick one fork into the meat to hold it steady, and then use the other fork to rake down along the grain of the meat, pulling it away from the bone. It comes apart beautifully. You want to get all that yummy meat back into the sauce, discarding any bits of bone or big chunks of fat. Some people even use a hand mixer on low speed in a separate bowl to shred the meat, but I find two forks works perfectly and gives me control.

Can I use a different pasta shape than pappardelle?

Totally! While I am a *huge* fan of pappardelle for this Short Rib Ragu because those wide noodles are perfect for scooping up all that rich sauce, don’t worry if you can’t find it. Any sturdy pasta shape will do a fantastic job. Think about tagliatelle, fettuccine, rigatoni, or even a nice chunky penne. Just make sure whatever pasta you choose can hold up to that hearty, delicious ragu without falling apart. My personal faves besides pappardelle are rigatoni or tagliatelle!

How do I store and reheat leftover short rib ragu?

The great news is that this ragu is often even better the next day! Let the ragu cool down completely, then store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, the stovetop is the best way to go. Gently warm it in a saucepan over low heat, stirring occasionally. If it seems a little thick, just add a splash of beef broth or water to loosen it up. You can also freeze portions of the ragu for up to 2-3 months in freezer-safe containers.

Estimated Nutritional Information

Just a heads-up, the nutritional info for this amazing Short Rib Ragu with Pappardelle is an estimate, since it can change up a bit depending on exactly what you use and how you make it! But generally, one serving is around:

• Calories: 750
• Fat: 40g (don’t panic, a lot of that is good fat from the beef and olive oil!)
• Protein: 45g (that’s a lot of good stuff from the short ribs!)
• Carbohydrates: 60g (mostly from the pasta and veggies)
• Fiber: 5g

It’s a hearty meal, for sure! If you’re looking for something a bit lighter but still packed with protein, maybe check out my ground beef protein bowl!

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