Tender Short Rib Ragu with Pappardelle

Name: Delicious Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 4 pounds bone-in beef short ribs - excess fat trimmed; Salt and pepper; 2 tablespoons olive oil; 1 medium onion, finely diced; 2 medium carrots, peeled and finely diced; 6 cloves garlic, minced; 2 ounces prosciutto, finely chopped; 1 teaspoon fresh thyme leaves, chopped; 1 teaspoon fresh rosemary leaves, minced; 1 cup red dry wine - Pinot Noir, Merlot, Cabernet Sauvignon; 2 tablespoons tomato paste; 1 (28 ounce) can crushed tomatoes; 3 dried bay leaves; ⅓ cup whole milk - plus more as needed; 1 pound pappardelle pasta; Freshly grated parmesan cheese - for garnish; Chopped Italian parsley - for garnish

This might be the richest, most comforting pasta dish you'll make all year — melt-in-your-mouth beef meets silky, wide ribbons of pasta in this Tender Short Rib Ragu with Pappardelle Recipe. It's cozy, impressive, and totally doable!

A close-up view of a pot filled with chunky pasta and slow-cooked meat sauce. The dish has wide, flat pasta noodles mixed with tender, shredded dark brown meat pieces, all coated in a thick, rich tomato sauce that has visible bits of carrots and herbs. The sauce is deep red with some darker, caramelized spots around the pot edges, showing the cooking process. The noodles have a light yellow color with a slightly soft texture, intertwined with the meat and sauce layers. The inside pot rim has a browned, rustic appearance, contrasting with the vibrant pasta and sauce inside. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Short Rib Ragu with Pappardelle Recipe
Top Tip
How to Serve Tender Short Rib Ragu with Pappardelle Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I've made this tender short rib ragu more times than I can count, and it never fails to wow. There's something magical about slowly braising short ribs until fork-tender, then pairing all that rich meat with fresh pappardelle noodles. It’s the ultimate comfort food with depth and elegance.

Unbeatable Flavor: The way the prosciutto, herbs, and red wine meld with the tomatoes creates a sauce packed with layered, savory goodness.
Perfectly Tender Meat: Low and slow braising turns short ribs into irresistible, fall-apart tender bites that soak up all that luscious sauce.
Comfort Meets Elegance: This isn’t your average pasta night — it’s Italian-inspired soul food that’s just at home on a weeknight or a cozy dinner party.
Simple Yet Impressive: Despite its gourmet vibe, this recipe is straightforward enough for anyone to nail with a little patience and love.

Ingredients & Why They Work

Every ingredient in this Tender Short Rib Ragu with Pappardelle Recipe has a purpose—from the red wine that adds richness to the whole milk which softens the acidity of the tomatoes. Here’s why I choose each one and tips to get the best results.

Flat lay of fresh bone-in beef short ribs with trimmed fat, a medium golden onion diced finely, two peeled orange carrots diced, six cloves of whole garlic, a small pile of finely chopped pink prosciutto, fresh green thyme leaves, fresh rosemary sprigs with leaves minced, a small white ceramic bowl filled with deep red dry red wine, a small white ceramic bowl with rich red tomato paste, a simple white ceramic bowl of bright crushed tomatoes, three whole dried bay leaves, a small white ceramic bowl of creamy whole milk, a nest of wide, fresh pappardelle pasta ribbons, a small mound of freshly grated pale parmesan cheese, and a small pile of chopped bright green Italian parsley, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in beef short ribs: They’re the star, loaded with flavor and fat that renders down slowly to create an incredibly tender, juicy ragu.
Olive oil: A quality extra virgin olive oil helps sear the meat beautifully and adds subtle depth.
Onion and carrots: Classic soffritto vegetables that build a sweet, savory base when softened.
Garlic: Adds aromatic punch without overwhelming the sauce.
Prosciutto: Small-diced, it lends a smoky, salty note that elevates the ragu beyond everyday tomato sauce.
Fresh thyme and rosemary: The herbs brighten the deep flavors with fresh, woodsy notes.
Red dry wine: Pinot Noir or Merlot work great—they add acidity and complexity.
Tomato paste and crushed tomatoes: Tomato paste enriches the sauce’s body; crushed tomatoes bring freshness and texture.
Dried bay leaves: Add subtle earthiness during braising.
Whole milk: Balances the acidity and adds luxurious creaminess.
Pappardelle pasta: Wide ribbons that hold onto the saucy ragu so every bite is heavenly.
Freshly grated parmesan and Italian parsley: The final touch for zing and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love this ragu just as it is, but I also like to play around with small tweaks depending on the season or what I have on hand. Don’t hesitate to make it your own!

Variation: Swap out the prosciutto for pancetta for a bit more smoky richness—I tried this last winter and loved how much depth it added.
Dietary Modification: For a gluten-free option, use your favorite gluten-free wide pasta or even creamy polenta instead of pappardelle.
Seasonal Twist: Toss in some roasted mushrooms or baby spinach into the sauce toward the end for extra texture and freshness.
Time Saver: Use boneless short ribs or chuck roast if you want a quicker shredding time; I've done this when I was rushing and it still came out amazing.

Step-by-Step: How I Make Tender Short Rib Ragu with Pappardelle Recipe

The image shows a close-up of two white bowls of wide flat pasta topped with a rich, dark reddish-brown meat sauce mixed with small diced carrots and tomatoes. On the pasta's surface, there is a light sprinkling of finely grated white cheese. The bowls sit on a white marbled surface next to a rustic loaf of bread on a folded gray and white cloth. The pasta is layered in loose folds, and the meat sauce spreads evenly over the pasta pieces, adding texture and color contrast. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear for deep flavor

Start by seasoning your short ribs generously with salt and pepper. Heat some olive oil in a heavy Dutch oven over medium-high heat and place the ribs in, leaving them undisturbed for a few minutes to develop a gorgeous brown crust. Don't rush this step—those browned bits are flavor gold! Once all sides are seared, set the ribs aside.

Step 2: Sofrito magic

Add a little more olive oil if needed, then gently cook the diced onion and carrots until they're soft and sweet, about 6 minutes. Toss in garlic and sauté for just another minute to release that lovely aroma. Then stir in your finely diced prosciutto, fresh thyme, and rosemary, letting those flavors mingle.

Step 3: Build the sauce

Pour in the red wine, scraping the browned bits from the bottom—you'll see those fantastic flavors lift off and blend right in. Let it reduce by half for concentrated taste. Stir in the tomato paste thoroughly before adding crushed tomatoes and bay leaves. Season with salt and pepper.

Step 4: Braise low and slow

Nestle your short ribs back under the sauce, cover the pot tightly, and slide it into your preheated oven at 325°F. This slow cooking over 2.5 to 3 hours is where the magic happens—so plan ahead and let patience do its work. The meat should be fall-apart tender.

Step 5: Shred and finish

Once braised, carefully remove the ribs and shred the meat with forks, discarding bones and pesky fat. Don't forget to fish out and toss the bay leaves. Stir the shredded meat back into the sauce and finish with whole milk to mellow out the acidity, making the ragu silky and balanced.

Step 6: Pasta perfection

Cook your pappardelle according to package directions. Before you drain, reserve about a cup of pasta water—that starchy liquid can loosen your sauce if it feels too thick. Toss the noodles in the ragu, coating every ribbon. Add pasta water sparingly, just enough to get the perfect consistency.

Step 7: Serve with love

Dish up those saucy noodles, sprinkle you favorite freshly grated parmesan cheese on top, scatter chopped Italian parsley for freshness, and dig in. Trust me, this is food that hugs you back.

Top Tip

After making this Tender Short Rib Ragu with Pappardelle Recipe several times, I learned a few little secrets to get it just right every time. These tips helped me avoid common pitfalls and get results that wowed my family and friends.

Searing Patience: Let the short ribs brown undisturbed to really develop a crust. It's tempting to move them around, but this step builds flavor like nothing else.
Wine Reduction: Don’t rush reducing the wine—it concentrates the flavor and removes harsh alcohol notes, making the sauce smoother.
Milk Finish: Adding whole milk at the end might seem odd, but it softens tomato acidity and adds creaminess without making the sauce heavy.
Pasta Water Magic: Reserve pasta water before draining—it’s your secret weapon to create that perfect sauce texture and make your pasta shine.

How to Serve Tender Short Rib Ragu with Pappardelle Recipe

Inside a white pot with a gray rim, there is a mixture of finely chopped orange carrots and light brown onions spread evenly across the bottom. In the center, small pieces of raw light pink meat sit on top of the vegetables, and fresh green herbs are placed over the meat. The pot is sitting on a white marbled stove surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this dish with a generous grating of fresh parmesan and a handful of chopped Italian parsley. The cheese adds that umami punch, while the parsley brings a fresh, bright contrast to the richness of the ragu.

Side Dishes

My go-to sides are a crisp green salad with a tangy vinaigrette or some garlic roasted broccolini to add a touch of green crunch. A crusty loaf of bread is great too for soaking up any extra sauce—trust me, you’ll want it!

Creative Ways to Present

For a special occasion, I like to serve this ragu over polenta or creamy mashed potatoes instead of pasta, layering the shredded beef over the creamy base. It turns the dish into something unexpected and elegant without complicating the cooking.

Make Ahead and Storage

Storing Leftovers

I store leftover ragu in airtight containers and keep it in the refrigerator for up to 3 days. It tastes even better the next day as the flavors marry, so don’t hesitate to make it a day ahead.

Freezing

This ragu freezes beautifully! I portion it out in freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and gently reheat on the stovetop, adding a splash of water or beef broth if the sauce feels thick.

Reheating

I usually reheat leftovers over low heat on the stove, stirring occasionally. Adding a little reserved pasta water or milk helps keep the sauce luscious and prevents it from drying out.

Frequently Asked Questions:

Can I use boneless short ribs instead of bone-in?

Absolutely! Boneless short ribs will work well and can cut down simmering time slightly. Just watch for tenderness and adjust cooking time accordingly.

What if I don’t want to use red wine?

You can skip the red wine and replace it with a splash of beef broth or even some reserved pasta water. The wine adds depth, but the sauce will still be delicious without it.

Can I make this in a slow cooker?

Yes! After searing the short ribs and starting the sauce on the stovetop, transfer everything into a slow cooker. Cook on LOW for about 8 hours or HIGH for 4 hours until the meat is tender and shreddable.

What pasta works best with this ragu?

Pappardelle’s wide, flat ribbons are ideal because they catch the chunky ragu beautifully. But if you don’t have pappardelle, tagliatelle or wide fettuccine are great alternatives. I’ve even used rigatoni for a fun twist.

Final Thoughts

There’s something truly special about sitting down to a steaming plate of this Tender Short Rib Ragu with Pappardelle Recipe. For me, it’s not just the rich flavors or the tender meat—it’s the slow-cooked love in every bite. Whether you’re cooking for family, friends, or simply yourself, this dish brings warmth and satisfaction straight to the table. Give it a try soon—you’ll love the way it fills your kitchen with cozy aromas and your belly with comfort.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way