Description
This rich and comforting Short Rib Ragu Pappardelle features tender, slow-cooked beef short ribs simmered in a savory tomato and red wine sauce, served over wide pappardelle pasta and garnished with fresh parmesan and parsley. Perfect for a hearty dinner that impresses with deep flavors and melt-in-your-mouth meat.
Ingredients
Scale
Main 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
Instructions
- Preheat and Season: Preheat the oven to 325 degrees F. Season the short ribs generously on all sides with salt and pepper.
- Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large Dutch oven or oven-proof pot over medium-high heat. Sear the short ribs on all sides without moving them to develop a brown crust. Once browned, transfer them to a plate and set aside.
- Sauté Aromatics: Add a few more drizzles of olive oil to the pot. Cook the diced onions and carrots, stirring occasionally, until softened about 6 minutes. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the diced prosciutto, thyme, and rosemary and cook for another minute.
- Deglaze and Add Liquids: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce until half evaporated. Stir in the tomato paste until dissolved, then add the crushed tomatoes and bay leaves. Season the sauce with salt and pepper to taste.
- Cook in Oven: Nestle the seared short ribs back into the pot under the sauce. Bring to a simmer, cover tightly with a lid, and transfer the pot to the preheated oven. Cook for 2 hours and 30 minutes to 3 hours or until the meat is fall-apart tender.
- Shred the Meat: Remove the short ribs from the pot, discard the bones and excess fat, and shred the meat with two forks. Discard the bay leaves. Return the shredded meat to the sauce and stir in the whole milk to balance acidity.
- Cook Pasta: Prepare the pappardelle pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Toss Pasta with Sauce: Add the cooked pasta to the ragu sauce, tossing until well coated. Add reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
- Serve: Plate the pasta topped with freshly grated parmesan cheese and chopped Italian parsley. Enjoy your hearty and flavorful Short Rib Ragu Pappardelle!
Notes
- Use bone-in beef short ribs cut into thick pieces for the best flavor and texture. Avoid thinly sliced flanken ribs.
- For a slow cooker method, sear short ribs and sauté aromatics on stovetop first, then transfer all to slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
- Make the sauce a day ahead to deepen flavor. Reheat gently on stovetop before serving.
- Freeze leftover sauce in airtight containers for up to 3 months. Thaw overnight in fridge and reheat on stovetop.
- Substitute boneless short ribs or chuck roast if necessary, but bone-in is preferred.
- If omitting wine, add beef stock or reserved pasta water as needed for moisture and flavor balance.
- Alternative pastas like tagliatelle, rigatoni, or ziti can be used based on preference.
- Replace prosciutto with diced pancetta if desired.
- If using dried herbs, use one third the amount called for fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 44 g
- Cholesterol: 120 mg
