Name: Beef Short Rib Ragu Pappardelle
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Italian
Ingredients: 2½ lbs (1.1 kg) bone-in beef short ribs; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 1 large onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup (240 ml) dry red wine; 1 can (28 oz/800 g) crushed tomatoes; 2 cups (480 ml) beef broth; 2 tsp Worcestershire sauce; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 1 tsp smoked paprika (optional); 1 lb (450 g) pappardelle pasta; 2 tbsp unsalted butter; ½ cup freshly grated Parmesan cheese; Chopped fresh parsley, for garnish

Description

At its core, a beef short rib ragu pappardelle recipe is a slow-cooked Italian meat sauce served over broad, flat ribbons of egg pasta. The word ragu comes from a French culinary term that means to stimulate the appetite, and this dish does exactly that through its long, slow braising process. Instead of relying on ground meat, this authentic version utilizes whole bone-in beef ribs which are seared at a high temperature and then gently simmered in a seasoned liquid until the meat completely collapses into tender shreds.

Ingredients

Scale

For the Beef Short Rib Ragu

2½ lbs (1.1 kg) bone-in beef short ribs
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
1 cup (240 ml) dry red wine
1 can (28 oz/800 g) crushed tomatoes
2 cups (480 ml) beef broth
2 tsp Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tsp smoked paprika (optional)

For the Pasta

1 lb (450 g) pappardelle pasta
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Chopped fresh parsley, for garnish

Instructions

Season the short ribs generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 3–4 minutes per side until deeply browned. Remove and set aside.
In the same pot, cook the onion, carrots, and celery for about 8 minutes until softened. Add the garlic and cook for 1 minute.
Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer for 5 minutes.
Add the crushed tomatoes, beef broth, Worcestershire sauce, rosemary, thyme, bay leaves, and smoked paprika.
Return the short ribs to the pot, ensuring they are mostly submerged in the sauce.
Cover and simmer on low for about 2½–3 hours, or until the meat is fork-tender and falling off the bone.
Remove the short ribs and discard the bones, excess fat, herb stems, and bay leaves. Shred the meat and return it to the sauce. Simmer uncovered for 10–15 minutes until thickened.
Meanwhile, cook the pappardelle according to the package directions until al dente. Reserve ½ cup of pasta water before draining.
Toss the pasta with the ragu, butter, Parmesan cheese, and a splash of reserved pasta water until well coated.
Serve hot, garnished with additional Parmesan and fresh parsley.

Notes

The tender, fall-apart short ribs and slow-cooked tomato-wine sauce create a restaurant-quality pasta dish with incredible depth and richness.

Prep Time: 25 Minutes
Cook Time: 3 Hours
Category: Main Course
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1 Serving
Calories: 720 kcal

Keywords: slow cooked short rib ragu, shredded beef rib pasta sauce, tuscan style short rib pappardelle