Name: Beef Short Rib Ragu with Pappardelle Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 3 1/2 - 4 pounds Bone-in beef short ribs; 1 medium to large yellow onion, diced small; 2 large carrots, diced small; 2 large celery stalks, diced small; 5 garlic cloves, minced; 2-3 sprigs of rosemary or thyme; 1 1/2 cups dry red wine (Cabernet sauvignon, Cabernet franc, Merlot, or Cabernet/Merlot blend); 1/2 cup beef stock/broth; 1 28 oz can San Marzano plum tomatoes with juices (crushed by hand); 1 Tablespoon cooking olive oil; 3 oz tomato paste; 1 Parmigiano Reggiano rind; 1 lb dry pappardelle noodles; 2 cups pasta water (reserved from cooking pasta); 1 cup freshly grated Parmigiano Reggiano (for serving); 2 Tablespoons chopped fresh basil (optional for serving); Salt and black pepper (to taste)

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If you are craving a dish that feels like a warm hug on a plate, the Beef Short Rib Ragu with Pappardelle Recipe is exactly what you need. This recipe delivers tender, melt-in-your-mouth beef short ribs slowly braised in a rich, deeply flavorful tomato and red wine sauce. Paired with wide, silky pappardelle noodles, every bite bursts with comfort and indulgence. Whether you’re cooking for a cozy family dinner or impressing guests, this Beef Short Rib Ragu with Pappardelle Recipe will quickly become a beloved classic in your culinary rotation.

Ingredients You'll Need

The image shows a dark round pan on a white marbled surface. Inside the pan, there are four large cooked ribs placed side by side. Each rib has visible bone sections running lengthwise, with a mix of dark brown crispy edges and lighter brown cooked meat in the middle. The texture looks firm and slightly shiny, showing the cooked surface of the ribs. Photo taken with an iphone --ar 4:5 --v 7

To make this Beef Short Rib Ragu with Pappardelle Recipe shine, you just need a handful of straightforward ingredients that work beautifully together. Each ingredient plays a vital role, from building layers of rich flavor to adding the perfect texture and color to the dish.

Bone-in beef short ribs (3 ½ - 4 pounds): The star of the show, these ribs become incredibly tender and flavorful after slow braising.
Cooking olive oil (1 tablespoon): Essential for searing the meat and softening the vegetables without overpowering the dish.
Yellow onion, diced small (1 medium to large): Adds a subtle sweetness and depth to the ragu base.
Carrots, diced small (2 large): Provides a natural sweetness and vibrant color.
Celery stalks, diced small (2 large): Adds a mild bitterness that balances the sweetness of the carrots and onions.
Garlic cloves, minced (5): Offers that irresistible aroma and a punch of savory flavor.
Tomato paste (3 oz): Concentrates the tomato flavor while adding a gorgeous, deep red color.
Dry red wine (1 ½ cups): Cabernet sauvignon, franc, merlot, or blends work beautifully to enrich the sauce with fruity and tannic notes.
Beef stock/broth (½ cup): Boosts the meaty richness of the sauce.
San Marzano plum tomatoes with juices (1 28 oz can): The perfect balance of acidity and sweetness for a luscious sauce.
Parmigiano Reggiano rind (1): Adds umami and subtle saltiness while simmering.
Rosemary or thyme sprigs (2-3): Infuse the ragu with fragrant herbal notes.
Dry pappardelle noodles (1 lb): Wide noodles that cradle the threads of rich ragu perfectly.
Pasta water (2 cups): Helps achieve the perfect silky sauce texture when tossing with pasta.
Freshly grated Parmigiano Reggiano (1 cup): The finishing touch that boosts flavor and adds a creamy texture.
Chopped fresh basil (2 tablespoons, optional): Adds a fresh, bright note at the end for those who love a burst of herbaceous flavor.

How to Make Beef Short Rib Ragu with Pappardelle Recipe

Step 1: Season and Sear the Short Ribs

Start by heating a Dutch oven over medium heat for about 3 to 4 minutes. While it’s warming, pat the short ribs dry with paper towels to ensure an excellent sear, and then generously season them with salt and black pepper on all sides. Add a tablespoon of olive oil to the pot, then sear the short ribs in batches for 2 to 3 minutes per side, aiming for a deep, beautiful brown crust. This step is crucial because it locks in flavors and builds a superb base for your ragu. Once seared, set the ribs aside on a separate plate.

Step 2: Cook the Soffritto

Using the same pot, add the diced onion, carrots, celery, and a good pinch of salt. Cook the veggies over low to medium heat for about 5 to 8 minutes. Your goal here isn’t to brown the vegetables but to soften them and coax out their natural sweetness. Add the minced garlic in the last 30 to 60 seconds, stirring to combine and release its aroma without burning.

Step 3: Add Tomato Paste and Deglaze with Wine

Now stir in the tomato paste and cook it with the soffritto for 2 to 3 minutes. This enhances the tomato flavor and thickens the mixture slightly. Pour in the red wine and beef stock, scraping the bottom of the pot to loosen any tasty browned bits from searing the ribs. Let this simmer gently for 1 to 2 minutes, allowing the alcohol to begin cooking off and the flavors to meld.

Step 4: Add Remaining Ingredients and Braise

Next, add the crushed San Marzano tomatoes with their juices, the Parmigiano rind, and your rosemary or thyme sprigs. Season again lightly with salt and pepper. Nestle the short ribs back into the sauce, stir everything together, and bring it to a gentle simmer on the stove. Then cover the pot, transfer it to a preheated 300°F oven, and braise for 3 hours. Make sure to stir the ribs gently halfway through to prevent sticking and ensure even cooking.

Step 5: Shred the Meat and Finish the Ragu

After braising, carefully remove the ribs and let them cool slightly. Discard the herb sprigs and Parmigiano rind as well as any bones that have separated from the meat. Using your fingers or tongs, shred the tender beef off the bones and remove excess fat. Return all the shredded meat to the pot with the sauce, stir well, cover, and keep warm. This luscious, hearty ragu is the perfect canvas ready to be paired with pasta.

Step 6: Cook the Pappardelle

Bring a large pot of salted water to a rolling boil and cook the pappardelle noodles until al dente, usually according to the package instructions. Stir immediately after adding pasta to avoid sticking. Before draining, reserve two cups of the pasta water in case you need extra moisture for the sauce.

Step 7: Toss Pasta with Ragu and Serve

Drain your pappardelle and return it to the pot or a large bowl. Add several ladles of the rich short rib ragu, a splash of hot pasta water, and a generous handful of freshly grated Parmigiano Reggiano. Toss vigorously to coat every ribbon of pasta in the meaty sauce. Continue adding pasta water as needed to reach the perfect silky consistency. Serve with an optional sprinkle of chopped fresh basil and extra Parmigiano Reggiano for an elevated touch of flavor.

How to Serve Beef Short Rib Ragu with Pappardelle Recipe

A white bowl filled with wide, flat pasta noodles forming the bottom layer, their light golden color and smooth texture visible around the edges. On top, a thick red tomato sauce rich with chunks of vegetables and herbs, adding a rustic look with bits of diced carrots and mushrooms mixed in. Sprinkled green fresh basil leaves and a few cracked black pepper pieces are scattered over the sauce, adding texture and color contrast. A silver fork is placed inside the bowl on the right side, partially resting on the pasta. The bowl sits on a wooden surface with fresh bright green basil leaves near the bottom left and right, a small white bowl with chopped herbs in the upper left, and a corner of a block of cheese visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped basil adds a touch of vibrant freshness that brightens each bite of this rich dish. Of course, you can never go wrong with an extra shower of Parmigiano Reggiano to enhance the creamy umami depths of the ragu. For a hint of contrast, a drizzle of high-quality olive oil just before serving can provide a luscious finish.

Side Dishes

Because this ragu is hearty and satisfying on its own, sides should complement it without overwhelming. A simple arugula salad with lemon vinaigrette offers a peppery sharpness to counterbalance the richness. Garlic toast or rustic Italian bread is perfect for mopping up every last bit of sauce, making sure none of that incredible flavor goes to waste.

Creative Ways to Present

For a rustic presentation, serve the Beef Short Rib Ragu with Pappardelle Recipe family-style in a large bowl topped with fresh basil and cheese. Alternatively, twirl the pasta elegantly onto each plate for a restaurant-worthy look. To impress guests, garnish with microgreens or edible flowers, adding a pop of color and a touch of sophistication.

Make Ahead and Storage

Storing Leftovers

Let the Beef Short Rib Ragu cool completely before transferring to airtight containers. Stored in the refrigerator, it will keep beautifully for up to 3 to 4 days. The flavors even deepen overnight, making leftovers just as delicious as freshly made.

Freezing

This ragu freezes wonderfully, making it perfect for meal prep or saving for a busy day. Portion into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Be sure to label with the date so you grab your Beef Short Rib Ragu with Pappardelle Recipe at peak flavor.

Reheating

To reheat, thaw frozen portions in the refrigerator overnight. Warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or stock to loosen the sauce if needed. Reheat the pasta separately and toss with ragu just before serving to keep the noodles perfectly tender.

FAQs

Can I use boneless short ribs instead of bone-in?

Absolutely! Boneless short ribs will work fine, although bone-in ribs often add extra depth of flavor during braising. Just adjust the shredding step accordingly.

What if I don’t have San Marzano tomatoes?

If San Marzano tomatoes aren’t available, use a high-quality canned plum tomato as a substitute. The key is ripe, flavorful tomatoes with good acidity.

Can I make this ragu without red wine?

You can skip the red wine and replace it with an equal amount of beef stock, but the deep fruity and tannic elements wine brings to this Beef Short Rib Ragu with Pappardelle Recipe are hard to replicate fully.

Is it okay to use fresh herbs instead of dried?

Fresh herbs like rosemary or thyme provide a lovely aromatic touch. Use them as the recipe suggests, but if you must use dried, use about a third of the amount since dried herbs are more concentrated.

How do I know when the short ribs are done braising?

They should be incredibly tender and easily pull apart with tongs or a fork. The slow braise at 300°F for 3 hours ensures this perfect texture.

Final Thoughts

There’s something truly magical about the Beef Short Rib Ragu with Pappardelle Recipe that makes it worth every minute of slow cooking. The melding of tender beef, rich sauce, and silky pasta creates a comforting meal that feels like a celebration any night of the week. I hope you enjoy making it as much as I do—once you try it, it just might become your own cherished favorite.

Beef Short Rib Ragu with Pappardelle Recipe

Ingredients You'll Need