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
Scale
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
