Short Rib Ragu with Pappardelle

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I still remember the first time I made this Short Rib Ragu with Pappardelle. The kitchen smelled of garlic, tomatoes, and wine simmering into something magical. I had been craving a deeply comforting, rich pasta dish that felt like a warm hug, and this one did not disappoint. The tender chunks of beef short ribs, after hours of slow braising, practically melt into the thick, savory sauce, making every bite of pasta a little celebration.

What I love most about this dish is how it turns a humble cut of meat into something utterly luxurious. Cooking it low and slow with aromatic vegetables, red wine, and crushed tomatoes builds layers of flavor that feel straight out of an Italian trattoria. And pairing it with wide pappardelle noodles? It’s the kind of match that makes you close your eyes and sigh after the first bite.

This Short Rib Ragu has quickly become a staple at my house when I want to impress or just treat myself. It’s hearty, it’s cozy, and it’s the kind of recipe that makes you fall in love with cooking all over again. If you enjoy comforting pasta dishes, you might also like my Creamy Ground Beef Alfredo Pasta or the ultra-satisfying Cheesy Baked Tortellini with Meat Sauce.

Why You’ll Love This Short Rib Ragu with Pappardelle

This recipe is pure comfort food at its best. The short ribs become incredibly tender as they braise in a wine-infused tomato sauce, making the dish rich and complex in flavor. It’s a dish that feels fancy enough for a dinner party but simple enough for a Sunday family dinner. The pappardelle soaks up every bit of that ragu, and with a sprinkle of Parmesan and fresh parsley on top, it’s nothing short of heavenly. Whether you’re cooking for guests or just want to enjoy a luxurious dinner at home, this recipe always hits the spot.

Ingredients

Beef Short Ribs: The star of the dish. These add deep, meaty richness and become tender after long, slow cooking.

Olive Oil: Used to sear the meat and sauté the vegetables, bringing out their flavor.

Yellow Onion: Adds aromatic depth to the sauce.

Carrots: They lend a hint of sweetness and balance to the acidity of the tomatoes and wine.

Celery: Offers a classic foundation for the ragu, adding a layer of savory flavor.

Garlic: Essential for building savory complexity in the sauce.

Tomato Paste: Helps deepen the tomato flavor and adds richness.

Red Wine: Adds body and complexity, deglazing the pan and marrying beautifully with the meat.

Crushed Tomatoes: The base of the sauce, giving it that hearty, rustic texture.

Bay Leaves and Fresh Thyme: Aromatics that infuse the sauce as it simmers.

Beef Broth: Keeps the ragu moist while boosting its savory flavor.

Salt and Pepper: To season every layer of the dish.

Pappardelle Pasta: Wide noodles perfect for holding the chunky, flavorful ragu.

Fresh Parsley and Parmesan Cheese: Bright and salty finishing touches that elevate the dish.

How to Make Short Rib Ragu with Pappardelle

Step 1: Sear the Short Ribs

Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot and sear the ribs on all sides until deeply browned. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add chopped onions, carrots, and celery. Sauté until soft and golden. Stir in the garlic and tomato paste and cook for a minute or two until the tomato paste darkens.

Step 3: Deglaze and Simmer

Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly. Then add crushed tomatoes, beef broth, bay leaves, and thyme.

Step 4: Braise the Ribs

Return the short ribs to the pot, making sure they are nestled into the sauce. Cover and transfer to a preheated oven at 325°F. Let it cook for 2.5 to 3 hours, until the ribs are fall-apart tender.

Step 5: Shred the Meat

Remove the short ribs and discard the bones. Shred the meat and return it to the sauce, stirring to combine. Simmer uncovered for another 15-20 minutes to thicken slightly.

Step 6: Cook the Pasta

While the sauce finishes, cook the pappardelle according to package instructions. Reserve some pasta water before draining.

Step 7: Bring It All Together

Toss the pasta with the ragu, adding a splash of pasta water if needed to loosen the sauce. Serve hot, topped with chopped parsley and grated Parmesan cheese.

Recipe Variations and Possible Substitutions

You can tailor this Short Rib Ragu with Pappardelle to suit your preferences or ingredients on hand. If you don’t have beef short ribs, you can use boneless chuck roast, though it won’t have quite the same rich, gelatinous finish. For a slightly lighter version, substitute the beef with pork shoulder. If you prefer a wine-free sauce, beef broth with a splash of balsamic vinegar can stand in.

Want to add some vegetables? Mushrooms, especially cremini or portobello, make a great addition to the ragu. And if you’re short on fresh herbs, dried versions of thyme or a touch of Italian seasoning will do the trick.

Gluten-free? Use your favorite gluten-free pasta. And if you want to add a creamy twist, stir in a spoonful of mascarpone cheese before serving.

Serving and Pairing Suggestions

This ragu is best served hot over wide, flat pasta like pappardelle or tagliatelle. Sprinkle freshly grated Parmesan or Pecorino Romano on top, and finish with a handful of chopped parsley. A side of crusty bread is perfect for sopping up any leftover sauce.

Pair it with a bold red wine like Barolo, Chianti, or Cabernet Sauvignon. A fresh arugula salad with lemon vinaigrette also complements the richness of the dish beautifully. For a full Italian dinner, follow it with tiramisu or panna cotta.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. This dish actually tastes even better the next day as the flavors meld. To reheat, warm it gently on the stovetop, adding a splash of beef broth or water to loosen the sauce.

You can also freeze the ragu for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat on the stove until piping hot.

FAQs

How long does it take to make Short Rib Ragu with Pappardelle?

From start to finish, expect around 3.5 to 4 hours, including braising and prep time. Most of that is hands-off, though!

Can I make Short Rib Ragu with Pappardelle ahead of time?

Absolutely. The flavors deepen over time, making this an excellent make-ahead meal. Simply store in the fridge and reheat when ready to serve.

What type of pasta works best with Short Rib Ragu with Pappardelle?

Pappardelle is ideal because its wide ribbons hold the thick, meaty sauce well. But tagliatelle, fettuccine, or even rigatoni will also work.

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

Yes, after searing the ribs and sautéing the veggies, transfer everything to a slow cooker and cook on low for 8 hours.

Is there a dairy-free version of Short Rib Ragu with Pappardelle?

Yes, just skip the Parmesan topping or use a dairy-free alternative. The ragu itself is naturally dairy-free.

Related Recipe You’ll Like

If you loved the depth of flavor in this Short Rib Ragu with Pappardelle, you should definitely check out my One Pot Creamy Sausage Rigatoni. It’s creamy, comforting, and comes together much faster but still delivers big flavor.

Or for something just as rich and hearty, the Stovetop Creamy Ground Beef Pasta is a fantastic weeknight-friendly option that feels indulgent without the long cook time.

Save and Share This Recipe for Later

Don’t forget to save this Short Rib Ragu with Pappardelle to your favorite boards on Pinterest so you can come back to it anytime. It’s perfect for a cozy dinner party or a weekend meal when you want to treat yourself. If you tried it and loved it, share the recipe link with friends or family—good food is meant to be shared!

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