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Short Rib Ragu with Pappardelle Recipe

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3.9 from 12 reviews

A rich and hearty Short Rib Ragu served with wide, tender pappardelle pasta. This slow-braised beef dish combines deep flavors from slow-cooked short ribs, aromatic vegetables, red wine, and Parmigiano rind, creating a luxurious Italian-inspired meal perfect for a comforting dinner.

Ingredients

Meat and Seasoning

  • 3 pounds bone-in beef short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 1 large yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 5 garlic cloves, minced

Sauces and Liquids

  • 2 tablespoons tomato paste
  • 1 teaspoon anchovy paste
  • 2 cups dry red wine
  • 1 can (28 ounces) San Marzano tomatoes, crushed by hand
  • 1 cup beef stock

Herbs and Additions

  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 small sprig fresh rosemary
  • 1 Parmigiano Reggiano rind

Pasta and Garnish

  • 1 pound pappardelle pasta
  • 1 cup reserved pasta cooking water
  • Freshly grated Parmigiano Reggiano, for serving
  • Chopped fresh parsley or basil, for garnish
  • Olive oil (optional, for finishing)

Instructions

  1. Season and Sear Short Ribs: Season the short ribs evenly with kosher salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned to develop rich flavor. Remove the short ribs and set aside.
  2. Sauté Vegetables: Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook slowly, stirring often, until the vegetables are soft and lightly golden, scraping up browned bits from the pot bottom.
  3. Add Garlic and Pastes: Stir in minced garlic and cook briefly until fragrant. Mix in tomato paste and anchovy paste, cooking until the paste darkens and evenly coats the vegetables, intensifying flavor.
  4. Deglaze with Wine: Pour in the red wine and scrape up any browned bits stuck to the pot. Simmer the wine until it reduces by about half, concentrating the flavor.
  5. Add Tomatoes and Herbs: Add crushed San Marzano tomatoes, beef stock, and return the seared short ribs to the pot. Add bay leaf, thyme sprigs, rosemary sprig, and Parmigiano Reggiano rind.
  6. Braise in Oven: Bring the mixture to a gentle simmer, then cover the pot and transfer to a preheated 325°F oven. Braise for 3 hours until the meat is tender and pulls apart easily.
  7. Finish Sauce: Remove the pot from the oven. Skim off any excess fat from the surface. Remove and discard the herbs, cheese rind, and bones.
  8. Shred Meat and Reduce Sauce: Shred the short rib meat with two forks and return it to the sauce. Simmer uncovered on the stovetop for 15 minutes to thicken the sauce. Taste and adjust seasoning as needed.
  9. Cook Pasta: Cook pappardelle in generously salted boiling water until just al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  10. Combine Pasta and Ragu: Add the drained pasta directly to the ragu in the pot. Toss gently over low heat to coat the pasta with sauce. Add reserved pasta water as needed to loosen and give the sauce a glossy finish.
  11. Serve: Serve the short rib ragu hot, topped with freshly grated Parmigiano Reggiano and chopped fresh parsley or basil. Optionally drizzle with a little olive oil for extra richness.

Notes

  • For best flavor, use bone-in short ribs as they add richness to the sauce.
  • Allow enough time for braising; the long cooking time is essential to tenderize the meat and develop deep flavors.
  • Hand-crushing the tomatoes enhances the texture of the sauce.
  • Reserve pasta water to adjust sauce consistency and help bind the sauce to the pasta.
  • Leftovers taste even better the next day as the flavors continue to meld.

Find it online: https://marthatasty.com/short-rib-ragu-with-pappardelle-recipe/