Oh, you know those nights when you just crave something *deeply* comforting? Like, the kind of meal that wraps you up in a warm hug? That’s exactly what this Short Rib Ragu with Pappardelle does for me. It’s not just pasta; it’s this incredible, melt-in-your-mouth beef that’s simmered for hours until it’s unbelievably tender, swimming in the richest, savoriest tomato sauce. Trust me, making it feels like a labor of love, but it’s honestly pretty hands-off once it’s in the oven. The wide ribbons of pappardelle pasta are just the perfect vehicle for all that glorious sauce. It’s become my go-to for impressing guests or just making a regular Tuesday feel extra special.
Why You’ll Love This Short Rib Ragu with Pappardelle
Honestly, this ragu is a winner for so many reasons. It makes your whole house smell amazing, and really, who doesn’t love a hearty pasta dish?
- Incredible Depth of Flavor: The slow braising really unlocks that super rich, beefy taste that just can’t be rushed.
- Surprisingly Easy: Even though it cooks for a while, most of that time is hands-off in the oven – perfect for busy days!
- Pure Comfort Food: It’s the ultimate cozy meal, perfect for chilly evenings or when you just need a little edible TLC.
- Feeds a Crowd (or You for Days!): This recipe makes a generous amount, so it’s great for dinner parties or guaranteed delicious leftovers.
- Impressive Yet Approachable: It feels fancy enough for guests, but it’s totally doable for any home cook.
Gather Your Ingredients for Short Rib Ragu with Pappardelle
Okay, so to get this amazing ragu going, you’ll want to gather these goodies. Don’t worry, it’s mostly straightforward stuff, but the quality really makes a difference here! I always grab bone-in beef short ribs – about 2 pounds should do you. Make sure you’ve got a really good olive oil, a big ol’ onion, two carrots, and a couple of celery stalks, all chopped up nice and fine. Oh, and don’t forget about 4 cloves of garlic, minced nice and small. For that liquid gold, you’ll need a cup or so of dry red wine (something you’d actually drink!), a big 28-ounce can of crushed tomatoes, and about 2 cups of beef broth. A bay leaf and a teaspoon of dried thyme are key for that classic flavor, plus salt and pepper, of course. And you absolutely need a pound of pappardelle pasta – those wide noodles are the *best* for soaking up all this goodness!
Essential Equipment for Making Short Rib Ragu
Alright, so to make this amazing short rib ragu, you’ll want a few trusty kitchen sidekicks. A good, heavy-bottomed Dutch oven is a must-have for searing and then braising all those goodies. You’ll also need measuring cups and spoons for getting those ingredients just right, a sharp knife and cutting board for all that chopping, and a sturdy wooden spoon for stirring. Oh, and a large pot for boiling your pappardelle, of course!
Mastering the Art of Short Rib Ragu with Pappardelle: Step-by-Step Instructions
It’s go time! Let’s get this amazing ragu going. It’s mostly about patience and letting time do its magic, but these steps will get you there perfectly.
Preparing the Short Ribs for Braising
First things first, we gotta get those short ribs ready. Pat them really dry with paper towels – this helps them brown better, trust me! Then, season them generously all over with salt and black pepper. Now, grab your Dutch oven, heat up a couple of tablespoons of olive oil over medium-high heat, and sear those ribs on all sides until they’re beautifully browned. Don’t crowd the pan! Do this in batches if you have to. That deep brown crust is pure flavor gold. Once they’re all seared, just pop them out onto a plate for a minute. Thinking about other hearty dishes? You might like these garlic herb roasted potatoes or maybe these quick garlic butter meatballs for another time!
Building the Flavor Base for Your Short Rib Ragu
In that same pot (don’t wipe out those yummy browned bits!), toss in your chopped onion, carrots, and celery. Let them soften up and get a little sweet, about 8-10 minutes. You want them tender, not mushy. Toss in your minced garlic and cook for just another minute until it smells amazing – don’t let it burn! Now for the wine bath: pour in that red wine and use your spoon to scrape up all those delicious bits stuck to the bottom of the pot. This is where so much flavor comes from! Let it bubble and reduce by about half; it’ll smell incredible.
The Slow Braise: Unlocking Tender Short Ribs
Okay, time for the real magic. Nest the browned short ribs back into the pot with all those veggies and wine. Pour in the crushed tomatoes and the beef broth. Tuck in that bay leaf and sprinkle in the thyme. Give it a good stir and season with a little more salt and pepper. Bring it all up to a gentle simmer, then pop a lid on tight and slide that whole amazing pot into your preheated oven (that’s 325°F or 160°C). Let it braise for a good 3-4 hours. You’re looking for meat so tender it practically falls off the bone when you nudge it with a fork. It’ll look deeply colored and smell absolutely heavenly.
Finishing the Short Rib Ragu and Cooking Pappardelle
Once those ribs are fall-apart tender, carefully take the pot out of the oven. Gently lift the short ribs out onto a cutting board. Once they’re cool enough to handle, shred all that delicious meat, discarding the bones and any big chunks of fat. Now, stir that gorgeous shredded meat right back into the rich sauce. Taste it and add more salt or pepper if you think it needs it. While the ragu is doing its final simmer, cook your pappardelle according to the package directions until it’s perfectly al dente. Drain it well and toss it right into the pot with the ragu. Give it a good stir to coat every single strand. It’s ready to go!
Tips for Perfect Short Rib Ragu with Pappardelle
You know, even with a forgiving recipe like this, a few little tricks can make all the difference between a good ragu and an absolutely *amazing* one. Here are my go-to tips:
- Don’t Rush the Sear! Seriously, that browny-brown color on the short ribs? That’s where the magic starts. It builds so much flavor. Make sure your pan is hot and don’t be afraid to let them get a good crust. It’s worth the little extra time.
- Taste and Adjust as You Go: While the braising time is long, tasting the sauce *before* it goes in the oven and then again after the meat is shredded is key. Does it need more salt? A pinch of sugar to balance the acidity of the tomatoes? Trust your palate! Maybe you’d enjoy a different beefy pasta dish or even this garlic parmesan chicken pasta skillet if you want to change things up another night.
- Shred it While Warm: It’s way easier to shred the short rib meat when it’s still warm from the oven. Just be careful, it’ll be hot! Using two forks is the easiest way to get those lovely shreds that mix so perfectly into the sauce.
Ingredient Notes and Substitutions for Short Rib Ragu
Sometimes you just don’t have exactly what the recipe calls for, right? So let’s chat about a couple of things. That dry red wine? It adds this lovely depth. If you’re not a wine drinker, a good quality beef broth works, or even a splash of red wine vinegar mixed with water for a little tang. Speaking of broth, use the best beef broth you can find – it really makes a difference since it’s a big flavor player here. And if you can’t find pappardelle, feel free to use fettuccine or even a sturdy rigatoni if that’s what you have on hand!
Serving and Storing Your Delicious Short Rib Ragu
Okay, serving this masterpiece is the fun part! I love to ladle the fluffy pappardelle coated in that rich ragu into bowls, and then sprinkle a generous amount of fresh, chopped parsley over the top. It just wakes up the whole dish with a pop of color and freshness. A little grating of Parmesan cheese wouldn’t hurt either! If you’re looking for other easy dinner ideas, check out my ground beef zucchini skillet or maybe a ground beef protein bowl.
Leftovers? Oh, they’re a gift! Let the ragu cool down completely, then store it in an airtight container in the fridge for up to 3 days. It’s even better the next day! If you want to freeze it, just pop it in a freezer-safe container, and it’ll keep for about 2 months. To reheat, gently warm it on the stovetop over low heat, or use the microwave, adding a little splash of broth or water if it seems a bit thick. It’s perfect for a quick dinner later on!
Frequently Asked Questions about Short Rib Ragu with Pappardelle
Got questions about this amazing short rib ragu? I’ve got answers!
Can I make this short rib ragu in a slow cooker?
Oh, absolutely! If you don’t have a Dutch oven or prefer using a slow cooker, you totally can. Just follow the searing and veggie-sautéing steps in a pan on the stovetop first, then transfer everything to your slow cooker with the liquids and herbs. Cook it on low for 6-8 hours or on high for 3-4 hours, until the meat is super tender. Just shred it and mix it back in!
What kind of red wine is best for this beef ragu?
You want a dry red wine that you’d actually enjoy drinking! Think of something like a basic Merlot, Cabernet Sauvignon, or a Chianti. Avoid anything too sweet or fruity. The wine adds a really lovely depth and complexity to the sauce, and the alcohol cooks off, leaving just that delicious flavor behind.
How do I know when the short ribs are tender enough for shredding?
This is the key! When the braising time is up, you want to be able to easily shred the meat with two forks, or it should practically fall off the bone with just a gentle nudge. If it’s still a bit tough or clinging stubbornly to the bone, it just needs a little more time in the oven. Keep braising until it’s super yielding!
Can I use a different type of pasta besides pappardelle?
Definitely! While I adore pappardelle because those wide noodles are just perfect for catching all the rich ragu, you can totally use other pasta shapes. Fettuccine, tagliatelle, or even a sturdy rigatoni or penne would work beautifully. Basically, any pasta that can hold onto that glorious sauce will be delicious!
Nutritional Information
Now, I’m no registered dietitian, but based on my trusty calculations, a serving of this divine short rib ragu with pappardelle usually comes out to around 750 calories. It’s packed with about 45g of protein, 40g of fat (the good kind!), and 55g of carbs. Remember, these numbers are just estimates, okay? They can totally change depending on the exact ingredients you use and how much of that glorious sauce you pile on. For more details on food labels, you can check out the disclaimer on my site. And if you’re looking for something packed with protein, you might want to try my high-protein chicken parm!
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Short Rib Ragu with Pappardelle
- Total Time: 4 hours 25 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and savory beef short rib ragu served over wide pappardelle pasta.
Ingredients
- 2 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 lb pappardelle pasta
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove ribs and set aside.
- Add onion, carrots, and celery to the Dutch oven. Cook until softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let simmer until reduced by half.
- Return short ribs to the pot. Add crushed tomatoes, beef broth, bay leaf, and thyme. Season with salt and pepper.
- Bring to a simmer, then cover and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is tender and falling off the bone.
- Remove short ribs from the pot. Shred the meat, discarding bones and excess fat. Return shredded meat to the sauce.
- Cook pappardelle pasta according to package directions. Drain.
- Toss the cooked pasta with the ragu.
- Serve immediately, garnished with fresh parsley.
Notes
- For a deeper flavor, you can brown the short ribs in batches.
- Adjust seasoning to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 10g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg
Keywords: short rib ragu, pappardelle, beef ragu, slow cooker, braised beef, pasta dish, Italian dinner