This might be one of the most comforting, soul-satisfying dinners you'll ever make: a rich, melt-in-your-mouth Tender Short Rib Ragu with Pappardelle Recipe that fills your kitchen with incredible aromas and fills your heart (and belly) with pure happiness.
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Why You'll Love This Recipe
I still remember the first time I made this Tender Short Rib Ragu with Pappardelle Recipe—it was a weekend dinner that turned into an unforgettable family tradition. The way those short ribs slowly braise until they fall apart so tenderly is honestly magical. Plus, pairing that rich, meaty sauce with wide, silky pappardelle noodles is a total game-changer.
- Deeply flavorful: Slow braising the short ribs in red wine and tomatoes melts the meat and builds incredible layers of flavor.
- Perfectly tender: The long cook time guarantees ultra-tender meat that you shred and mix right into the sauce—no chewy bites here.
- Comfort food elevated: Pappardelle noodles hug every bit of the luscious ragu, making each bite downright luxurious.
- Flexible and forgiving: Whether you want to make it ahead, freeze it, or swap ingredients, this recipe has you covered.
Ingredients & Why They Work
Each ingredient in this Tender Short Rib Ragu with Pappardelle Recipe plays a big role in developing a sauce that’s rich, balanced, and hearty. Here’s why I love each component and some tips to help you pick the best versions for your kitchen.
- Bone-in beef short ribs: The bone adds depth, collagen, and richness to your sauce while the meat tenderizes beautifully during slow cooking. Make sure you trim excess fat to keep it from getting greasy.
- Olive oil: Use a good quality extra virgin olive oil for sautéing to layer in fruity, peppery notes right from the start.
- Onion and carrots: These form a classic soffritto base, giving natural sweetness and earthiness—don’t rush softening these, they need some time to build flavor.
- Garlic: Simmered gently in the sauce, garlic gives the ragu its comforting, aromatic warmth.
- Prosciutto: I adore how this salty cured ham adds umami and depth, more than you’d expect from such a small amount.
- Fresh thyme and rosemary: Robust, fragrant herbs that complement the richness of the beef perfectly—fresh is best here but dried can work if you adjust the amount.
- Red wine: A dry red like Pinot Noir or Cabernet Sauvignon adds acidity and complexity; make sure to simmer it down to avoid any harshness.
- Tomato paste and crushed tomatoes: These bring body, sweetness, and acidity, balancing the beef’s richness with brightness.
- Bay leaves: A little secret ingredient that adds subtle, savory depth during the long cook.
- Whole milk: Adding milk at the end softens the tomatoes’ acidity and makes the sauce silkier—don’t skip this!
- Pappardelle pasta: Wide ribbons are the perfect partner to scoop up this chunky, luscious ragu. Fresh or dried both work.
- Parmesan cheese and Italian parsley: Freshly grated Parmesan adds a nutty, salty kick, while parsley keeps the dish feeling fresh and balanced.
Make It Your Way
I like to think of this Tender Short Rib Ragu with Pappardelle Recipe as a flexible template rather than a strict formula. Feel free to tweak it to fit your pantry, your preferences, or the occasion.
- Variation: Sometimes, I swap prosciutto for pancetta, which gives a smokier, porky flavor that’s equally delicious and brings a new twist to the ragu.
- Dietary tweak: If you want to lighten it up, you can use boneless chuck roast instead of short ribs—and skip the milk for a more tomato-forward sauce.
- Seasonal twist: In cooler months, I add a pinch of red pepper flakes to warm things up; in warmer months, fresh basil stirred in before serving brightens the whole dish.
Step-by-Step: How I Make Tender Short Rib Ragu with Pappardelle Recipe
Step 1: Brown the short ribs to build flavor
Start by generously seasoning your short ribs with salt and pepper. Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Patience here is key—sear the ribs on each side until deeply browned and a crust forms, usually 3-5 minutes per side. Don’t rush or move them too often; a good sear locks in flavors and adds a beautiful texture. Once browned, transfer to a plate and set aside.
Step 2: Build the aromatic base
Add a little more olive oil if needed, then toss in the finely diced onions and carrots. Cook, stirring occasionally, until soft and slightly caramelized, around 6 minutes. The sweetness from these veggies balances the meat’s richness long term. Then add garlic, cooking briefly until fragrant (about 1 minute), followed by the chopped prosciutto, thyme, and rosemary—cook just until the prosciutto releases a bit of its flavor, about 1 minute.
Step 3: Deglaze and simmer the sauce
Pour in the red wine and scrape the browned bits off the bottom with a wooden spoon—this fond is pure flavor gold. Let the wine simmer down by half to evaporate the alcohol and concentrate taste. Next, stir in tomato paste so it dissolves fully, followed by canned crushed tomatoes and bay leaves. Season with salt and pepper to taste. Nestle the seared short ribs back into the pot, cover tightly, and transfer to the preheated oven.
Step 4: Slow cook until fall-apart tender
Braise in the oven at 325°F for about 2.5 to 3 hours. You’ll know it’s done when the meat is so tender it easily pulls off the bone with two forks. This slow cooking is where all the magic happens, breaking down collagen into silky, flavorful goodness.
Step 5: Shred and finish the ragu
Remove the short ribs from the pot and discard bones and excess fat. Shred the meat finely with forks, then toss it back into the sauce. Discard the bay leaves, and stir in the milk to soften the acidity and make the sauce wonderfully smooth and balanced.
Step 6: Cook the pappardelle and toss
Boil the pappardelle according to the package directions. Before draining, reserve about a cup of pasta water. Add the pasta directly into the ragu and toss well, adding reserved pasta water if you want to loosen the sauce. This step makes sure every ribbon of pasta is coated with that luscious, meaty sauce.
Step 7: Serve with garnishes and enjoy!
Plate up generous portions of the pappardelle and ragu, then top with freshly grated Parmesan and chopped Italian parsley. I love how the cheese melts slowly into the warm pasta, adding that salty bite, while parsley brings freshness. Now, dig in!
Top Tip
Through making this recipe over and over, I’ve learned some simple tricks that really take your Tender Short Rib Ragu with Pappardelle Recipe from great to unforgettable:
- Don’t skip the sear: Browning the short ribs well is the foundation for rich flavor, so let the meat sit untouched until it naturally releases from the pan.
- Reduce wine thoroughly: Letting it simmer down removes bitterness and concentrates its flavor, giving a balanced depth to the sauce.
- Use whole milk at the end: It cuts acidity and adds silkiness—this finishing touch made me fall in love with the dish.
- Reserve pasta water: That starchy liquid helps you reach just the right sauce consistency when tossing the noodles, ensuring it clings beautifully without drying out.
How to Serve Tender Short Rib Ragu with Pappardelle Recipe
Garnishes
I always go for freshly grated Parmesan because its salty, nutty flavor elevates the dish perfectly. Then, a sprinkle of chopped Italian parsley brightens the richness while adding a pop of green. For a little extra, I sometimes finish with a drizzle of high-quality olive oil for a glossy finish.
Side Dishes
This rich ragu pairs beautifully with light sides like a simple arugula salad dressed with lemon and olive oil or some roasted seasonal veggies like Brussels sprouts or asparagus. Crusty Italian bread is a must-have too—you’ll want something to mop up every last bit of sauce!
Creative Ways to Present
For special occasions, I like serving the ragu family-style in a large rustic ceramic dish, letting everyone dig in. Or, plate it elegantly by twirling the pappardelle into nests and topping with a small mound of ragu, then garnishing with microgreens or shaved Parmesan for that restaurant-quality vibe.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge. The sauce actually tastes even better the next day as the flavors get to marry more. When reheating, I do it gently on the stove over low heat, adding a splash of water or milk to loosen the sauce as needed.
Freezing
This ragu freezes exceptionally well. After cooking and cooling, I portion it into freezer-safe containers and freeze for up to three months. Just thaw overnight in the fridge and reheat on the stovetop. The texture and taste hold up beautifully.
Reheating
Reheat the ragu slowly over medium-low heat, stirring often to prevent sticking. If it’s thickened too much, a splash of reserved pasta water or a bit of milk helps bring it back to that perfect, saucy consistency.
Frequently Asked Questions:
Absolutely! While bone-in short ribs impart extra flavor and richness, boneless short ribs or even chuck roast will work well if that’s what you have on hand—just adjust cooking time as needed to reach tenderness.
Yes, you can omit the red wine if you prefer or don’t have any available. I recommend adding a splash of beef stock or some reserved pasta water to loosen the sauce and maintain moisture. The wine adds complexity, but the ragu will still be delicious without it.
If pappardelle isn’t available, wide noodles like tagliatelle work wonderfully as a substitute. For a different texture, rigatoni or ziti also pair nicely—just choose a pasta that can hold up to the hearty ragu and help scoop up the sauce.
Definitely! This ragu actually tastes better the next day once flavors have melded even more. You can make it a day ahead, refrigerate, and gently reheat before serving. It’s also freezer-friendly, perfect for meal prep or busy weeknights.
Final Thoughts
Cooking this Tender Short Rib Ragu with Pappardelle Recipe always feels like a warm hug after a long day. The slow braise, the melding of herbs and wine, and the comforting chew of the noodles remind me why I love sharing food with the people I care about. If you haven’t tried it before, I’m encouraging you to give it a go—it’s not just a meal, it’s a little celebration of care, time, and flavor, right in your own kitchen.
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
This comforting Short Rib Ragu Pappardelle features tender, slow-cooked beef short ribs in a rich tomato and red wine sauce, served over wide, silky pappardelle pasta. Infused with aromatic herbs and a touch of prosciutto, this classic Italian-inspired dish is perfect for a cozy dinner.
Ingredients
Meat and Seasoning
- 4 pounds bone-in beef short ribs - excess fat trimmed
- Salt and pepper
- Olive oil
Vegetables and Aromatics
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 6 cloves garlic, minced
- 2 ounces prosciutto, finely chopped
Herbs and Liquids
- 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
Pasta and Garnishes
- 1 pound pappardelle pasta
- Freshly grated parmesan cheese - for garnish
- Chopped Italian parsley - for garnish
Instructions
- Preheat and Season: Preheat your oven to 325 degrees F. Generously season the short ribs on all sides with salt and pepper to ensure a flavorful crust.
- Sear Short Ribs: In a large Dutch oven or oven-proof pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides without moving them too often, until each side forms a deep golden-brown crust. Remove and set aside on a plate.
- Sauté Vegetables: Add a few more drizzles of olive oil to the pot. Cook the diced onions and carrots until softened, about 6 minutes, stirring occasionally for even cooking.
- Add Garlic and Prosciutto: Stir in the minced garlic and sauté for 1 minute until fragrant. Then add the finely chopped prosciutto, thyme, and rosemary, cooking for another minute to release their aromas.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer until it reduces by half to concentrate flavor.
- Add Tomato Components: Stir in the tomato paste until fully dissolved. Then add the crushed tomatoes and bay leaves, mixing everything evenly. Season with additional salt and pepper to taste.
- Braise the Short Ribs: Nestle the seared short ribs back into the sauce, ensuring they are mostly submerged. Bring the mixture to a simmer, cover tightly with the lid, and transfer the pot to the oven. Cook for 2 hours and 45 minutes to 3 hours until the meat is fall-apart tender.
- Shred the Meat: Carefully remove the short ribs from the pot, discard bones and excess fat, and shred the meat using two forks. Remove and discard bay leaves. Return the shredded meat to the sauce and stir in the whole milk to balance acidity.
- Cook Pasta: Meanwhile, cook the pappardelle pasta in salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Combine and Serve: Toss the drained pasta into the ragu sauce, adding reserved pasta water a little at a time if needed to loosen the sauce. Serve the pasta garnished with freshly grated parmesan cheese and chopped Italian parsley. Enjoy your comforting meal!
Notes
- Use bone-in beef short ribs about 4 inches thick; avoid thin sliced “flanken” style short ribs for best texture.
- For a slow cooker option, sear the ribs and prepare the sauce on the stovetop first, then cook on LOW for 8 hours or HIGH for 4 hours.
- You can make the sauce ahead of time and refrigerate overnight; reheat gently on the stovetop before serving.
- Sauce freezes well in airtight containers for up to 3 months; thaw overnight in the refrigerator and reheat on the stovetop.
- Substitute boneless beef short ribs or chuck roast if bone-in ribs are unavailable.
- If omitting red wine, add a splash of beef stock or reserved pasta water to adjust sauce consistency.
- Alternative pasta options include tagliatelle, rigatoni, or ziti.
- Replace prosciutto with small-diced pancetta for a similar smoky flavor.
- If using dried herbs instead of fresh, reduce quantity to about one-third.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 140 mg
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