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Short Rib Ragu with Pappardelle

A bowl of Short Rib Ragu with Pappardelle pasta, garnished with fresh parsley.
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A rich and savory beef short rib ragu served over wide pappardelle pasta.

Ingredients

Scale
  • 2 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups beef broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 1 lb pappardelle pasta
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
  7. Stir in the crushed tomatoes, beef broth, bay leaf, and thyme. Season with salt and pepper.
  8. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
  9. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
  10. Braise for 3-4 hours, or until the short ribs are very tender and falling off the bone.
  11. Remove the short ribs from the pot. Shred the meat using two forks, discarding the bones and any excess fat.
  12. Return the shredded meat to the sauce. Stir to combine and simmer for another 10-15 minutes to allow the flavors to meld. Remove the bay leaf.
  13. Cook the pappardelle pasta according to package directions. Drain well.
  14. Serve the short rib ragu over the cooked pappardelle. Garnish with fresh chopped parsley.

Notes

  • For a deeper flavor, you can brown the short ribs ahead of time and refrigerate them overnight.
  • If you don’t have beef broth, you can use water or a combination of water and a bouillon cube.
  • Adjust seasoning to your preference before serving.

Nutrition

Keywords: short rib ragu, pappardelle, beef ragu, slow cooked beef, Italian pasta, comfort food, braised short ribs

Find it online: https://www.meltitclean.com/short-rib-ragu-with-pappardelle/