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
Scale
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
