Short Rib Ragu with Pappardelle – Best Beef Ragu Recipe

When the weather cools and cravings turn to comfort, nothing satisfies quite like Short Rib Ragu with Pappardelle. This slow-braised beef ragu simmers in a rich red wine and tomato sauce, transforming into tender shreds of meat that wrap around every ribbon of pasta. Deeply flavorful yet simple to make, this dish is a cold-weather classic that impresses guests and comforts the soul alike.

Why This Short Rib Ragu with Pappardelle is a Must-Make

This dish shines in both flavor and practicality, earning its place as a dinner favorite for good reason.

• Incredible Depth of Flavor: Braising short ribs in red wine and herbs creates a savory richness that’s hard to beat. Combined with tomato paste and aromatics, it becomes a deeply satisfying ragu.
• Budget-Friendly Gourmet: Short ribs are affordable, and because the sauce stretches across pasta, it feeds a crowd without breaking the bank.
• Effortless Elegance: Despite its impressive taste, most of the cooking is hands-off, letting the oven do the work while you relax or prep ahead.

Key Ingredients That Build Bold Flavor

Each ingredient in this short rib ragu with pappardelle plays a crucial role in creating texture, richness, and balance.

• Beef Short Ribs: Provide deep, meaty flavor and tender texture after slow braising.
• Pappardelle Pasta: Wide ribbons hold onto the ragu beautifully and enhance the hearty feel.
• Tomato Paste: Adds concentrated umami and thickens the sauce.
• Red Wine (Chianti, Cabernet, etc.): Builds a robust base and infuses complexity.
• Plum Tomatoes: Introduce acidity and sweetness, balancing the richness.
• Carrots & Onions: Slowly sautéed for sweetness and aromatic depth.
• Garlic: Enhances the overall savory profile.
• Fresh Thyme: Adds earthy, herbaceous notes.
• Bay Leaf: Lends subtle bitterness for balance.
• Parmigiano Reggiano: Finishes with a salty, nutty pop of flavor.

Ingredient Swaps and Pantry-Friendly Options

Whether you’re missing a component or adapting to dietary needs, here are easy substitutions:

• Chuck Roast or Stew Meat: If short ribs are unavailable, these cuts also work well for braising.
• Other Pasta Shapes: Tagliatelle, fettuccine, bucatini, or rigatoni all hold the sauce nicely.
• Mushroom Boost: Add baby Bella or porcini mushrooms for more umami and texture.
• Red Wine Sub: No wine? Use beef broth with a splash of balsamic vinegar.
• Vegan Option: Swap beef for lentils and mushrooms; skip cheese or use plant-based Parmesan.

Braise to Perfection: How to Make Short Rib Ragu with Pappardelle

1. Prep the Oven and Aromatics: Preheat oven to 300°F. Dice onions, carrots, and slice garlic.
2. Season and Sear the Ribs: Generously season short ribs with salt and pepper. Sear on all sides in olive oil in a Dutch oven over medium heat. Work in batches to avoid overcrowding.
3. Sweat the Vegetables: Remove ribs, then sauté onions and carrots in the beef fat until soft. Add garlic and cook for 2 more minutes.
4. Add Tomato Paste: Stir in tomato paste and cook for 3 minutes to caramelize.
5. Deglaze with Wine: Pour in red wine and scrape up browned bits from the pan. Simmer for 3 minutes.
6. Build the Sauce: Add crushed plum tomatoes, thyme, and bay leaf. Return ribs to pot and bring to a simmer.
7. Slow-Braise in Oven: Cover and bake for 2 hours. Then crack the lid and continue cooking for 1 more hour.
8. Shred the Meat: Remove ribs and discard bones, connective tissue, thyme stems, and bay leaf. Shred meat with forks and return to the pot.
9. Cook the Pasta: Boil pappardelle in salted water until almost al dente. Reserve 1 cup pasta water.
10. Combine and Finish: Toss pasta in a pan with a few cups of ragu. Add more sauce or pasta water as needed. Cook for 1–2 more minutes until the pasta is perfectly coated.
11. Serve: Top with freshly grated Parmigiano Reggiano and extra ragu on the side.

Tips and Techniques for the Perfect Ragu

• Sear Thoroughly: Browning the meat deeply enhances the ragu’s flavor through the Maillard reaction.
• Don’t Rush the Vegetables: Slow cooking the onions and carrots coaxes out their natural sweetness.
• Use Good Wine: Always choose a wine you’d enjoy drinking—it makes a difference in taste.
• Make Ahead for Deeper Flavor: Refrigerating the ragu overnight enhances the flavor and makes it easier to skim excess fat.
• Remove Connective Tissue: For the best texture, discard the chewy membrane before shredding the beef.

Pairing and Creative Variations

Elevate your short rib ragu with pappardelle even more with these ideas:

• Dark Chocolate Finish: Grate a bit of 80% dark chocolate over plated pasta for a surprising depth.
• Gnocchi Instead of Pasta: Homemade potato gnocchi is a fantastic base for this rich ragu.
• Spicy Kick: Add red pepper flakes while sautéing garlic for subtle heat.
• Gluten-Free Version: Use gluten-free pasta or polenta as a base.
• Wine Pairing: Serve with the same red wine used in the ragu—Chianti or Super Tuscan are top picks.

A Cold-Weather Classic You’ll Return to Every Year

Nothing says “fall comfort food” like a steaming bowl of short rib ragu with pappardelle. The richness of the braised beef, the silky sauce clinging to every pasta ribbon, and the warmth of slow-cooked herbs make this a seasonal staple. It’s a dish that feels like home—and tastes like something from a fine Italian restaurant.

A Dish That’s Worth Every Minute

If you’re craving a dish that’s rich, soul-warming, and elegant enough for entertaining, Short Rib Ragu with Pappardelle delivers every time. With tender, fall-apart beef infused in a luxurious red wine tomato sauce and paired with silky pasta ribbons, this recipe transforms simple ingredients into something extraordinary.

Whether it’s for a cozy Sunday dinner, a fall gathering, or just a weeknight treat with leftovers to spare, this dish earns its place in your regular rotation. Once you try it, it’s likely to become your go-to for when you need a little culinary magic on the table.

Frequently Asked Questions

More Relevant Recipes

• Slow Cooker Beef Ragu: This hearty beef ragu slow-cooked to perfection is a close cousin to Short Rib Ragu with Pappardelle. It features tender shredded beef in a rich tomato sauce, ideal for serving over wide noodles or creamy polenta.
• Creamy Tuscan Gnocchi: With a creamy sauce base, sun-dried tomatoes, and rich flavor, this dish offers the same comforting, indulgent feel as short rib ragu. Perfect as a side or standalone cozy meal.
• Creamy Chicken and Bacon Pasta with Spinach and Tomatoes: A creamy pasta dish packed with savory elements like bacon and sautéed spinach, this recipe mirrors the richness and depth of the original ragu, with a slightly lighter protein.

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