This might be the richest, most comforting pasta dish you'll make all year—the **Tender Short Rib Ragu with Pappardelle Recipe** melds tender, melt-in-your-mouth short ribs with wide ribbons of silky pasta. Get ready to impress your taste buds and anyone lucky enough to share this plate with you.
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Why You'll Love This Recipe
I've made this short rib ragu more times than I can count, and it never fails to get rave reviews. There’s something so satisfying about the rich, slow-cooked flavors paired with the fresh pappardelle that keeps me coming back to this recipe. Plus, I love the way the house fills with the aroma as it simmers.
- Ultra-tender meat: Slow braising makes the short ribs fall-apart tender every time, turning this ragu into a meat-lover’s dream.
- Deep, layered flavors: The mix of wine, herbs, and prosciutto adds complexity you won’t find in just any pasta sauce.
- Pasta that lovingly hugs the sauce: Pappardelle’s wide ribbons are perfect for soaking up every last bit of that luscious ragu.
- Make-ahead friendly: This ragu tastes even better the next day, meaning you can prep in advance for a stress-free dinner.
Ingredients & Why They Work
Every ingredient here plays a vital role to build layers of flavor, tender texture, and balance. Using quality short ribs and fresh herbs makes a noticeable difference, and the prosciutto is a little secret touch that cranks up the umami.
- Bone-in beef short ribs: The bones add richness and depth while the meat breaks down into tender shreds.
- Olive oil: Helps create a perfect sear on the ribs and softens the veggies for the base flavor.
- Onion & carrots: Classic soffritto that forms the flavorful foundation of the sauce.
- Garlic: Adds aromatic warmth and helps marry the flavors together.
- Prosciutto: Don’t skip this—its salty, smoky hints elevate the sauce beautifully.
- Fresh thyme & rosemary: Bright herbal notes balance the rich meat and tomato.
- Red dry wine: Use a good Pinot Noir or Cabernet Sauvignon for complexity and acidity.
- Tomato paste & crushed tomatoes: Provide body and the familiar comforting taste of rich tomato ragu.
- Dried bay leaves: Layer in subtle earthiness during the slow cooking.
- Whole milk: Adds silkiness and takes the edge off tomato acidity.
- Pappardelle pasta: Wide and flat, it’s perfect for hugging the luscious ragu.
- Parmesan cheese & Italian parsley: Sharp cheese and fresh herb garnish to finish the dish.
Make It Your Way
I like to tweak this recipe depending on the season or what I have on hand. Feel free to swap fresh herbs with their dried counterparts if that’s easiest. You can also experiment with different pastas to see what you prefer.
- Variation: Once, I tried substituting pancetta for prosciutto, and it added a heartier, porky flavor that was equally delicious—sometimes I switch it up just for fun.
- Vegetarian twist: You could make a mushroom ragu using a similar technique for a cozy meatless version, but honestly, nothing beats the depth from the short ribs here.
- Mixer: If you want to save time, you can adapt the slow cooker method, prepping everything stovetop and finishing in the crock pot low and slow.
Step-by-Step: How I Make Tender Short Rib Ragu with Pappardelle Recipe
Step 1: Sear the Short Ribs to Perfection
First things first, season those short ribs well with salt and pepper on every side—you want that flavor to really soak in. Heat a couple tablespoons of olive oil in a heavy-duty Dutch oven over medium-high heat. Let the ribs sear without moving them until they develop a beautiful, rich brown crust. This step is key for good flavor, so be patient and do it in batches if you need the space. I usually give each side 4-5 minutes undisturbed.
Step 2: Build the Flavor Base
Remove the ribs and add the diced onions and carrots to the pot. Stir occasionally and cook until soft, about 6 minutes. Then toss in the garlic, prosciutto, thyme, and rosemary. Let everything sweat together for a minute or so until fragrant—this mix is where the sauce’s soul begins.
Step 3: Deglaze and Simmer the Sauce
Pour in the red wine and scrape the bottom with a wooden spoon to lift up all those tasty browned bits—that’s pure flavor gold right there. Let the wine simmer until it’s reduced by about half. Then stir in the tomato paste before adding the crushed tomatoes and bay leaves. Season well with salt and pepper.
Step 4: Slow Cook Until Blissfully Tender
Nestle the short ribs back into the sauce, cover tightly, and pop the whole pot in a 325°F oven. This part takes 2.5 to 3 hours, during which the meat softens and the sauce thickens beautifully. Resist the urge to peek too often—I know it’s tempting!
Step 5: Shred the Meat & Finish the Sauce
Carefully remove the ribs and shred the meat with two forks, discarding bones and any extra fat. Toss the shredded meat back into the sauce, add in the whole milk to mellow the acidity, and stir well. This final milk step makes a noticeable difference in balance, believe me.
Step 6: Cook Pappardelle & Toss Everything Together
Cook the pappardelle according to package instructions, saving some pasta water before draining. Toss the pasta into the ragu, adding reserved water bit by bit if you need to loosen the sauce. The noodles should be perfectly coated and silky.
Step 7: Plate & Garnish
Serve hot with a generous sprinkle of freshly grated parmesan and chopped Italian parsley for brightness. Grab a fork, dig in, and prepare to swoon.
Top Tip
From cooking this recipe over and over, I've learned a few tricks to guarantee success and boost flavors:
- Searing Patience: Don’t rush browning the ribs—letting them sit undisturbed ensures each side forms a delicious crust that builds flavor.
- Wine Quality: Use a decent bottle you’d sip on; super cheap wine often impacts the sauce’s taste negatively.
- Milk Magic: Adding whole milk at the end really smooths out the sauce’s acidity—try not to skip it!
- Don’t Overcrowd: Sear ribs in batches if necessary to avoid steaming, which prevents a good crust.
How to Serve Tender Short Rib Ragu with Pappardelle Recipe
Garnishes
I always top this dish with freshly grated Parmesan because it adds that salty, nutty contrast that melts beautifully into every bite. A scattering of chopped Italian parsley brightens things up and adds a fresh pop of color—plus, it makes the dish look like you really put in some effort!
Side Dishes
I love serving Tender Short Rib Ragu with Pappardelle Recipe alongside a crisp green salad with a simple vinaigrette to cut through the richness, and some crusty garlic bread for soaking up every last drop of sauce. Roasted or steamed green beans work great too for a bit of an easy, healthy side.
Creative Ways to Present
For a family dinner or special occasion, I like to serve the ragu in rustic bowls and garnish with shaved Parmesan shards and a drizzle of good quality olive oil. Adding a few fresh herb sprigs not only looks fancy but makes the whole table smell amazing. If you're feeling extra fancy, homemade pappardelle pasta takes this dish to the next level.
Make Ahead and Storage
Storing Leftovers
I usually store leftover ragu in airtight containers in the fridge for up to 4 days. The sauce thickens as it cools, so when reheating, I add a splash of water or pasta water to loosen it back up for that just-cooked creaminess.
Freezing
This ragu freezes beautifully! I portion it into freezer-safe containers or bags and it keeps well for up to 3 months. Just thaw in the fridge overnight and gently reheat on the stove, stirring often to prevent scorching.
Reheating
For best results, reheat the ragu gently on the stove over low heat with a little added liquid if the sauce seems too thick. I find microwave reheating works too but stirring halfway through keeps it from drying out or getting unevenly hot.
Frequently Asked Questions:
Absolutely! Boneless short ribs or boneless chuck roast can work well if you don’t have bone-in ribs on hand. Just note that cooking times might be slightly shorter since there’s no bone to slow down the cooking process.
If you need to skip the wine, no worries. You can substitute with beef broth or simply extra pasta water. The sauce might be a bit less complex, but still delicious. Adding a splash of balsamic vinegar can help replace some acidity.
Yes! The ragu actually tastes even better the next day after the flavors have had time to meld. You can make it a day or two ahead, refrigerate, and reheat gently before serving with freshly cooked pasta.
No problem. Tagliatelle, fettuccine, rigatoni, or even ziti can be great alternatives. The key is using a pasta shape that holds the chunky ragu well and lets it cling to the noodles.
Final Thoughts
This Tender Short Rib Ragu with Pappardelle Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s perfect for Sunday dinners, celebrations, or any time you want to turn simple ingredients into something extraordinary. Trust me, once you’ve had the rich, tender meat with the silky pasta ribbons, you’ll find yourself making it over and over — and sharing it with all your favorite people.
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Short Rib Ragu Pappardelle is a rich and hearty Italian-inspired dish featuring tender, slow-cooked beef short ribs simmered in a flavorful tomato and red wine sauce, served over wide ribbons of fresh pappardelle pasta and topped with parmesan and parsley.
Ingredients
Meat
- 4 pounds bone-in beef short ribs - excess fat trimmed
Vegetables & Aromatics
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 6 cloves garlic, minced
Herbs & Seasonings
- Salt and pepper
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, minced
- 3 dried bay leaves
Other Ingredients
- Olive oil
- 2 ounces prosciutto, finely chopped
- 1 cup red dry wine - Pinot Noir, Merlot, Cabernet Sauvignon
- 2 tablespoons tomato paste
- 1 (28 ounce) can crushed tomatoes
- ⅓ cup whole milk - plus more as needed
- 1 pound pappardelle pasta
- Freshly grated parmesan cheese - for garnish
- Chopped Italian parsley - for garnish
Instructions
- Preheat Oven: Preheat the oven to 325 degrees Fahrenheit to ensure it is ready for slow cooking the short ribs.
- Season Short Ribs: Generously season the beef short ribs on all sides with salt and pepper.
- Sear 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 undisturbed until a golden crust forms. Transfer the ribs to a plate and set aside.
- Sauté Vegetables: Add a little more olive oil to the pot as needed. Cook the diced onions and carrots, stirring occasionally, until softened, about 6 minutes.
- Add Garlic and Prosciutto: Stir in the minced garlic and sauté for about 1 minute until fragrant. Then add the finely chopped prosciutto, fresh thyme, and rosemary, cooking for another minute to release their flavors.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring it to a simmer and reduce by half to concentrate the flavor.
- Add Tomato Ingredients: Stir in the tomato paste until dissolved, then add the crushed tomatoes and bay leaves. Mix well and season with salt and pepper to taste.
- Return Short Ribs to Pot: Nestle the seared short ribs back into the sauce, ensuring they are mostly covered. Bring to a simmer, cover tightly with a lid, and transfer the pot to the oven.
- Braise in Oven: Cook the short ribs in the oven for 2 hours and 30 minutes to 3 hours until the meat is fall-apart tender.
- Shred Meat: Remove short ribs from the pot and shred the meat with two forks, discarding bones, excess fat, and bay leaves. Return the shredded meat to the pot.
- Finish Sauce: Stir in ⅓ cup whole milk to balance the acidity of the tomatoes. Add more milk if desired for creaminess.
- Cook Pasta: Prepare the pappardelle pasta according to the package instructions. Reserve 1 cup of pasta water before draining.
- Toss Pasta with Sauce: Add the cooked pasta into the short rib ragu sauce and toss to combine. Use reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Serve: Plate the pasta and sauce, then garnish with freshly grated parmesan cheese and chopped Italian parsley. Enjoy your meal!
Notes
- Use bone-in beef short ribs cut into thick 4-inch pieces for best flavor and texture; avoid thinly sliced flanken ribs.
- Slow Cooker Alternative: Sear ribs and prepare sauce on stovetop, then transfer to slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
- Make Ahead: Prepare the sauce in advance and refrigerate overnight. Reheat on stovetop before serving.
- Freezing: Freeze the prepared sauce in containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Substitutions: Boneless short ribs or chuck roast can replace bone-in ribs. Pancetta can substitute prosciutto.
- Red Wine Substitute: Omit wine and add beef stock or pasta water to loosen sauce if needed.
- Pasta Options: Tagliatelle, rigatoni, or ziti are good alternatives to pappardelle.
- For dried herbs, use about one-third of the amount of fresh herbs listed.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 140 mg
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