Short Rib Ragu with Pappardelle

Introduction

If comfort had a flavor, it would be short rib ragu with pappardelle. This rustic Italian classic brings all the cozy vibes to your table, with tender, fall-apart beef short ribs slowly braised in a rich red wine and tomato sauce, then tossed with wide ribbons of pappardelle pasta. It’s the kind of dish that makes the whole house smell like a five-star trattoria, the kind that earns you standing ovations from friends or family. Trust me—once you make this, it’ll go straight into your comfort food hall of fame.

I first made this dish on a chilly fall evening, and it instantly became a cold-weather go-to. There’s something so therapeutic about slowly building flavor in a Dutch oven, letting time and low heat transform simple ingredients into something unforgettable. Plus, it pairs beautifully with a bold glass of red wine and some candlelight if you’re feeling fancy.

Why You’ll Love This Recipe

Key Benefits

• Make-ahead friendly: The ragu tastes even better the next day
• Perfect for special occasions or weekend dinners: Feels luxurious but doesn’t require pro-chef skills
• Minimal active time: Most of the magic happens in the oven
• Crowd-pleaser: Rich, meaty, savory—what’s not to love

Taste & Texture

This ragu is all about depth. You get the caramelized, savory richness from browned short ribs, sweetness from slow-cooked carrots and tomatoes, and a subtle earthiness from thyme and rosemary. The pasta? Silky, wide ribbons that hold onto every bit of sauce. And the garnish—grated Parmesan, a sprinkle of fresh parsley, and maybe a spoonful of creamy ricotta—pulls everything together into an indulgent, balanced plate.

Dietary Attributes

While this isn’t a low-calorie or dairy-free meal, it’s definitely protein-rich and can be made gluten-free by swapping the pasta for a GF option. You can also skip the ricotta if you’re dairy-sensitive—it’s still incredibly flavorful without it.

Ingredients & Substitutions

Ingredient List

For the beef short rib ragu sauce:

• 3 pounds bone-in beef short ribs (not flanken cut)
• 2 teaspoons kosher salt, divided
• 1 teaspoon cracked black pepper, divided
• 2 tablespoons olive oil
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1 teaspoon fresh minced thyme
• 1/2 teaspoon fresh minced rosemary
• 1/4 teaspoon dried oregano
• 1 cup dry red wine
• 2 cups beef broth
• 1 (15-ounce) can crushed tomatoes (I prefer Cento brand)
• 2 bay leaves

For the pasta and garnishing:

• 1 pound pappardelle
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped Italian parsley
• Ricotta cheese (optional, for garnishing)

Notes on Quality

Use bone-in short ribs for the best flavor—they add richness to the sauce that you just can’t get from boneless cuts. When it comes to crushed tomatoes, I’m a Cento loyalist. Their flavor is balanced, not overly acidic. As for the wine, any dry red works—Cabernet Sauvignon or Chianti are great choices.

Possible Substitutions

• Beef short ribs: Chuck roast can work in a pinch, though it won’t have quite the same richness.
• Red wine: Substitute with more beef broth if needed, but the wine adds amazing depth.
• Pasta: Tagliatelle or fettuccine are solid stand-ins for pappardelle.
• Herbs: Dried thyme and rosemary work if you don’t have fresh.

Step-by-Step Instructions

1. Preheat the oven to 300°F. Pat the short ribs dry and season generously with salt and cracked black pepper.
2. Heat a Dutch oven over medium-high heat. Add olive oil, then sear the short ribs on all sides (about 2-3 minutes per side). You may need to do this in batches to avoid overcrowding. Remove the ribs and set them aside.
3. In the same pot, add carrots, celery, and onion. Sauté for about 5 minutes, until softened and slightly browned.
4. Stir in tomato paste, garlic, thyme, rosemary, and oregano. Cook for 1 minute.
5. Pour in the red wine to deglaze the pot, scraping up all the browned bits. Let it simmer for 1 minute.
6. Add crushed tomatoes, beef broth, bay leaves, and season to taste. Bring the mixture to a gentle simmer.
7. Return the short ribs to the pot, nestling them into the sauce. Cover and transfer the Dutch oven to the oven.
8. Bake for 2.5 hours total—flip the ribs after 1 hour, and then cook uncovered for the last 30 minutes.
9. Remove the ribs and bay leaves. Discard the bones and shred the meat, then return it to the sauce. Keep warm on the stove.
10. Cook the pappardelle according to package directions in heavily salted boiling water until al dente. Drain and gently toss with the short rib ragu.
11. Serve hot with Parmesan, parsley, and a dollop of ricotta if desired.

Expert Tips & Tricks

Best Practices

• Always sear your short ribs. That crust builds flavor that carries through the entire sauce.
• Deglaze thoroughly—those browned bits are liquid gold.
• Taste and adjust salt levels at each step, especially if using store-bought broth or canned tomatoes.

Common Mistakes

• Overcrowding while searing: Leads to steaming instead of browning.
• Undercooking: Don’t rush it. The magic happens after that second hour in the oven.
• Skimping on herbs: Fresh herbs make a huge difference here.

Time-Saving Tips

• Chop your veggies the day before.
• Make the sauce ahead—it keeps beautifully and reheats like a dream.
• Use fresh pasta if you want to cut down on boiling time.

Serving Suggestions

Pairings

This short rib ragu is amazing served with:

• Roasted broccolini or asparagus
• Garlic bread or a crusty sourdough loaf
• A bright green salad with lemon vinaigrette

Presentation Ideas

Serve in shallow pasta bowls with the ragu nestled in the center and pasta twirled around. Finish with Parmesan snow and a sprinkle of parsley. Add a little ricotta right in the middle if you’re feeling extra.

Beverage Pairings

• Wine: Bold reds like Barolo, Cabernet Sauvignon, or Chianti.
• Cocktails: A Negroni or Manhattan balances the richness nicely.
• Non-alcoholic: Sparkling water with lemon or a rosemary-infused lemonade.

Storage & Reheating

Leftover Storage

Let the ragu cool completely before transferring to airtight containers. Store in the fridge for up to 3 days. You can also freeze just the ragu (without the pasta) for up to 3 months. I recommend freezing in flat freezer bags for quick thawing.

Reheating Methods

Reheat gently on the stove over medium heat, adding a splash of beef broth or water if needed to loosen the sauce. Cook fresh pasta and toss together just before serving for best texture.

Frequently Asked Questions

Substitutions & Adjustments

Can I use boneless short ribs?
Yes, but bone-in adds more depth. If using boneless, reduce cook time slightly and taste for richness.

What pasta works if I can’t find pappardelle?
Tagliatelle, fettuccine, or even rigatoni are great alternatives.

Troubleshooting

Why is my beef tough?
It likely hasn’t cooked long enough. Keep going until it easily shreds with a fork.

My sauce is too thick. What can I do?
Add a splash of beef broth or pasta water to loosen it up.

Too oily?
Let it rest a few minutes, then skim excess fat from the top before serving.

Variations & Customizations

Dietary Adaptations

To make this dish gluten-free, use your favorite gluten-free pasta. It also works beautifully with lentil or chickpea pasta if you’re looking for something higher in protein.

Flavor Twists

• Add a pinch of red pepper flakes for heat
• Stir in mushrooms for an earthy kick
• Swap half the beef broth with mushroom stock for deeper umami

Seasonal/Holiday Versions

For a festive holiday twist, finish with a drizzle of truffle oil and serve alongside roasted root veggies. In the summer, lighten it up with fresh basil and a tomato-forward sauce.

Conclusion

This short rib ragu with pappardelle is what slow Sunday dinners are made of—rich, comforting, and made with love. Whether you’re making it for a dinner party, holiday gathering, or just to treat yourself, it’s a recipe that brings people together.

If you loved this dish, you might also enjoy some of our other rich, cozy favorites like Creamy Chicken Marsala or keep things quick and delicious with this Sheet Pan Gnocchi. You can also follow along on Pinterest for more cozy dinners and meal inspiration.

If you try this recipe, leave a comment and let me know how it turned out. I love seeing your creations and answering your questions. Happy cooking!

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