Description
This rich and hearty Beef Short Rib Ragu with Pappardelle is a comforting Italian classic that features tender, slow-braised short ribs simmered in a flavorful tomato and red wine sauce. The ragu is slow-cooked in the oven until the beef is melt-in-your-mouth tender, then shredded and served over wide, ribbon-like pappardelle pasta. Garnished with fresh basil and Parmigiano Reggiano, this dish is perfect for a special family dinner or an elegant dinner party.
Ingredients
Meat
- 3 1/2 - 4 pounds Bone-in beef short ribs
Soffritto & Aromatics
- 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
Liquids & Tomatoes
- 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)
Other Ingredients
- 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)
Instructions
- Season and sear the short ribs: Heat a Dutch oven over medium heat for 3-4 minutes. Meanwhile, pat the short ribs dry with paper towels and season all sides generously with salt and black pepper. Add 1 tablespoon of olive oil to the pot and brown the short ribs on all sides for 2-3 minutes each, working in batches if necessary. Transfer the seared ribs to a plate and keep the heat medium or lower to avoid burning the pan.
- Cook the soffritto: Using the same pot, add the diced onion, carrots, and celery with a generous pinch of salt. Cook over low to medium heat for 5-8 minutes to soften the vegetables without browning. Add the minced garlic and cook for 30-60 seconds until fragrant.
- Add tomato paste and deglaze with wine and stock: Stir in the 3 oz of tomato paste and cook for 2-3 minutes with the vegetables. Pour in the 1 1/2 cups of dry red wine and 1/2 cup beef stock, letting it simmer for 1-2 minutes to blend flavors. No extended cooking needed for alcohol as it will cook off in the oven.
- Add tomatoes, herbs, and braise: Add the crushed San Marzano tomatoes with their juices, rosemary or thyme sprigs, and the Parmigiano Reggiano rind. Season with additional salt and pepper. Nestle the short ribs back into the sauce and gently bring everything to a simmer. Cover the pot with a fitted lid and transfer to a 300°F oven to braise for 3 hours, stirring halfway to prevent sticking.
- Finish the short ribs: Remove the pot from the oven. Carefully transfer the short ribs to a cutting board or bowl to cool slightly. Remove and discard the Parmigiano rind, herb stems, and bones separated from the meat. Use tongs or hands to shred the beef, removing excess fat, then return the shredded meat to the sauce. Stir well, cover, and keep warm.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente according to package instructions, stirring once after adding to prevent sticking. Reserve 2 cups of pasta water before draining the noodles.
- Combine pasta and ragu and serve: Toss the drained pappardelle with generous ladles of the short rib ragu sauce, adding the reserved pasta water in 1/2 cup increments until the consistency is silky and coats the pasta well. Stir in 1 cup of freshly grated Parmigiano Reggiano. Serve garnished with chopped fresh basil and additional Parmigiano if desired. Enjoy your delicious, comforting meal!
Notes
- Patting the short ribs dry before seasoning helps achieve a better sear and deeper flavor.
- Do not brown the soffritto vegetables; the goal is to soften them to release sweetness.
- Tomato paste should be cooked to deepen its flavor before adding liquids.
- Wine alcohol cooks off during the long braise in the oven, so no need for extended simmering on the stove.
- Stir the braising ragu halfway through cooking to prevent sticking or burning on the bottom.
- Shredding the beef after braising ensures tender, flavorful pieces throughout the sauce.
- Reserve pasta water to adjust the sauce’s consistency and help it cling to the pasta.
- Fresh basil adds a bright, aromatic finish but is optional.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
