Braised Short Rib Ragu with Pappardelle
This hearty Italian dish features tender, melt-in-your-mouth short ribs slowly braised in a rich, tomato-based sauce with aromatics and red wine. The wide pappardelle noodles provide the perfect vehicle for the luxurious ragu, their edges catching generous helpings of the savory, slow-cooked meat. A garnish of freshly grated Parmesan cheese and chopped parsley adds a touch of brightness and texture to each bite. The interplay of flavors—sweet, tangy, umami-rich—tells a story of comfort and warmth, while the cooking technique highlights the beauty of simple, high-quality ingredients. Serve with a crusty garlic bread to soak up every last bit of this memorable meal.
Ingredients
- •2 pounds beef short ribs
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •2 tablespoons olive oil
- •1 large onion, chopped
- •3 garlic cloves, minced
- •1 carrot, chopped
- •1 celery stalk, chopped
- •1 cup red wine
- •1 28-ounce can crushed tomatoes
- •1 cup beef broth
- •1 pound pappardelle pasta
- •Optional: Freshly grated Parmesan cheese, for serving
- •Optional: Chopped parsley, for serving
Dietary Info
Instructions
- 1
Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper.
- 2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 8-10 minutes. Remove the short ribs from the pot and set aside.
- 3
In the same pot, add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 10 minutes. Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
- 4
Add the crushed tomatoes and beef broth to the pot, stirring to combine. Return the short ribs to the pot, nestling them into the sauce. Cover the pot and transfer it to the preheated oven. Cook until the short ribs are tender and easily pull apart with a fork, about 2 1/2 - 3 hours.
- 5
Once the short ribs are cooked, remove the pot from the oven. Carefully remove the short ribs from the sauce and set them aside on a plate. Use two forks to shred the meat, then return it to the pot and stir to combine.
- 6
Cook the pappardelle pasta in a large pot of salted boiling water until al dente, then drain and add it to the pot with the ragu, stirring to combine. Serve the pasta in bowls, garnished with freshly grated Parmesan cheese and chopped parsley, if desired.
- 7
Optional: Offer garlic bread on the side for soaking up the rich, tomato-based ragu.
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