Short Rib Ragu with Pappardelle Recipe

I absolutely love making this Short Rib Ragu with Pappardelle Recipe because it transforms humble ingredients into a dish that feels like a special occasion every time. The slow-cooked short ribs melt into a rich, velvety sauce that clings beautifully to wide ribbons of pappardelle pasta—the perfect comfort food to enjoy on cozy weekends or when you want to impress without hours of fuss. You’ll find that the deep flavor from the red wine and herbs really makes this ragu sing in a way that’s rewarding and satisfying.

When I first tried this recipe, I was amazed at how versatile it is. Whether it’s a family dinner or a meal to share with friends, this Short Rib Ragu with Pappardelle Recipe delivers consistent wow-factor. Plus, it’s a great make-ahead option, so you can prep it in advance, letting all those flavors mingle overnight. Trust me, once you try it, it’ll become a go-to dish in your busy kitchen.

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Ingredients You’ll Need

I’ve gathered ingredients that work harmoniously to create a silky, hearty ragu while keeping it simple enough for any home cook. A good quality short rib and fresh vegetables balance richness with freshness perfectly.

• Beef short ribs: De-boned and cut into cubes for easier shredding and perfect slow-cooking results.
• Light olive oil: Or use avocado or vegetable oil for searing; helps develop a flavorful crust on the ribs.
• Kosher salt: Essential for seasoning each step and enhancing all the flavors.
• White onion: Finely diced for a sweet, fragrant base that melds beautifully into the sauce.
• Celery: Adds subtle earthiness and texture, finely chopped to blend invisibly into the ragu.
• Carrot: For natural sweetness and color, balancing the acidity of tomatoes and wine.
• Garlic cloves: Minced finely to infuse the sauce with savory depth.
• Tomato paste: This boosts the tomato flavor and thickens the sauce nicely.
• Red wine: A key for deglazing and creating that rich, complex flavor profile.
• Broth (beef or chicken): Adds savory juices to keep the ragu moist and intense in flavor.
• Crushed tomatoes: The tomato base for the sauce, lending acidity and body.
• Herb bundle: Rosemary, thyme, and parsley stems give aromatic complexity during the long simmer.
• Bay leaves: For subtle herbal notes that deepen the sauce.
• Sherry or red wine vinegar: Just a splash to brighten and balance richness at the end.
• Pasta (tagliatelle or pappardelle): Thick ribbons hold the sauce beautifully, making every mouthful decadent.
• Chopped parsley & Parmigiano Reggiano: Fresh garnishes that add color, texture, and umami at the finish.

Variations

One of the things I love most about this Short Rib Ragu with Pappardelle Recipe is how easily you can tweak it to your tastes or dietary needs. Feel free to experiment with different herbs or try the ragu over various bases to find what feels right in your kitchen.

• Use bone-in short ribs: I’ve tried this when I wanted an even richer flavor; just pull the bones carefully before shredding the meat.
• Swap beef for lamb or pork: My adventurous guests loved the lamb version, and it gave the ragu a unique twist.
• Make it gluten-free: Swap pappardelle for gluten-free pasta or creamy polenta for a cozy variation.
• Add spice: If you like heat, toss in some red pepper flakes when sautéeing veggies for a little kick.

How to Make Short Rib Ragu with Pappardelle Recipe

Step 1: Sear the Short Ribs to Lock In Flavor

Season the short ribs generously with kosher salt and heat your olive oil in a heavy-bottomed braiser or Dutch oven over medium-high heat. I like to do this in batches so the meat gets a beautiful, golden crust instead of steaming in the pot. Make sure not to crowd the pan, as searing is what gives the ragu its deep, savory base. Once all pieces have a nice crust, transfer them to a plate. If your pot has more than two tablespoons of fat left, drain some off—too much can make the sauce greasy.

Step 2: Build the Flavor Base with Vegetables

In the same pot (don’t clean it — those brown bits are gold!), add diced onion, celery, carrot, and minced garlic. Sauté them on medium-high heat for about 3 to 4 minutes until the onion softens and everything smells fragrant. This mix will add natural sweetness and texture to your sauce, balancing the richness of the meat beautifully.

Step 3: Tomato Paste and Deglaze with Red Wine

Stir in the tomato paste along with a teaspoon of salt and half a teaspoon of cracked pepper. Let it cook for a couple of minutes to deepen the tomato flavor before pouring in the red wine. This step, known as deglazing, lifts all the flavorful bits stuck to the bottom and blends them into the sauce, giving your ragu an amazing depth you won’t want to miss.

Step 4: Simmer with Broth, Tomatoes, and Herbs

Return the seared short ribs back to the pot and pour in the broth and crushed tomatoes. Add your herb bundle—rosemary, thyme, parsley stems—and bay leaves. Bring everything just to a low simmer, cover with the lid slightly ajar, and let it cook gently for 2 to 2 ½ hours. The key here is patience: low and slow is what makes your ribs tender enough to fall apart.

Step 5: Shred and Final Seasoning

Once the ribs are fork-tender and effortlessly pull apart, remove the bay leaves and herb bundle. If you used boneless ribs, shredding right in the pot with two forks is a breeze. With bone-in ribs, remove the bones first—just be careful with cartilage, which some folks prefer to discard. Finish by tasting and seasoning with more salt, pepper, and a splash of sherry or red wine vinegar to brighten the sauce. If you want it thicker, just let it simmer a bit longer uncovered.

Step 6: Serve with Pappardelle and Garnish

Cook your pappardelle pasta according to package instructions until al dente. I always reserve a bit of pasta water to loosen the sauce if needed. Toss your rich ragu with the pasta, sprinkle with freshly chopped parsley and generous shavings of Parmigiano Reggiano. The result? A dish that feels luxurious but is totally doable any day you want to treat yourself or your people.

How to Serve Short Rib Ragu with Pappardelle Recipe

Garnishes

I always top this dish with fresh chopped parsley for a burst of color and brightness. And a generous handful of freshly grated Parmigiano Reggiano adds that salty, nutty umami finish that complements the ragu’s richness perfectly. Sometimes I even throw on a few crunchy toasted pine nuts for texture when I’m feeling fancy.

Side Dishes

My go-to sides are a crisp arugula salad dressed simply with lemon and olive oil to cut through the richness, and crusty garlic bread to soak up every last bit of sauce. Roasted seasonal vegetables like asparagus or Brussels sprouts are another fantastic match to round out the meal.

Creative Ways to Present

For a special dinner, I like to serve this ragu in individual shallow bowls with twirls of pappardelle piled high, garnished with herb sprigs and freshly cracked black pepper. You could also arrange it over creamy polenta in a wide dish, topped with a sprinkle of aged pecorino for a rustic, yet elegant presentation that impresses every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftover ragu in airtight containers in the fridge for up to 4 days. The flavors continue to develop, making it taste even better the next day—which honestly makes a great lunch or quick dinner. Just keep the pasta separate to avoid it getting mushy.

Freezing

Freezing this ragu works wonderfully for meal prep. I portion out into freezer-safe containers and it lasts up to 3 months. When I want a comforting meal on a busy night, I just thaw overnight in the fridge and reheat gently on the stove.

Reheating

To reheat, I warm the ragu gently over low heat, stirring occasionally to prevent sticking and adding a splash of broth or water if needed to loosen the sauce. This keeps the meat tender and the texture silky—no one suspects it’s leftover!

FAQs

Final Thoughts

This Short Rib Ragu with Pappardelle Recipe is one of those dishes I happily make over and over again because it hits all the right notes—comforting, flavorful, and surprisingly simple to pull off. If you want to impress your family or friends with a homemade meal that tastes like it came from an Italian trattoria, this is the recipe to try. I promise you’ll love it as much as we do in our kitchen!

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