Tender Short Rib Ragu with Pappardelle Recipe

This might be the richest, most comforting pasta dish you'll make this year: a beautifully slow-cooked Tender Short Rib Ragu with Pappardelle Recipe that's pure joy on your plate. Get ready for melt-in-your-mouth beef and a sauce that’s packed with deep, savory flavors.

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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

Ingredients & Why They Work

This recipe brings together simple ingredients that each play a key role. The beef short ribs provide that intense meaty flavor and velvety texture, while prosciutto adds a subtle, salty depth you might not expect. The fresh herbs and red wine introduce layers of aroma and richness, and the milk rounds off the acidity from tomatoes perfectly.

• Bone-in beef short ribs: I always go for bone-in because the bones add extra richness and keep the meat juicy.
• Olive oil: For searing and sautéing, a good quality oil helps build flavor at the beginning.
• Onion and carrots: These create the foundational sweetness and body in the sauce.
• Garlic: Adds punchy, aromatic flavor that complements the meat beautifully.
• Prosciutto: It’s like bacon’s refined cousin—salty and savory without overpowering.
• Fresh thyme and rosemary: These herbs bring that subtle earthiness and piney notes that lift the whole dish.
• Red dry wine: Pinot Noir or Merlot work great for their fruitiness and acidity, helping break down the meat and add depth.
• Tomato paste and crushed tomatoes: The paste gives concentrated umami, and the crushed tomatoes build the sauce's heart.
• Dried bay leaves: They infuse a mild herbal background during the long cooking time.
• Whole milk: It balances the acidity of the tomatoes—don’t skip it!
• Pappardelle pasta: The wide ribbons are perfect for holding onto the chunky ragu sauce.
• Parmesan cheese and Italian parsley: For finishing—graty cheese for saltiness, and parsley adds fresh brightness.

Make It Your Way

I love tweaking this ragu based on what I have on hand or the mood we’re in. Don’t be afraid to make it your own—swap herbs, change pasta shapes, or even use a slow cooker if you want to set it and forget it.

• Variation with pancetta: When I don't have prosciutto, diced pancetta works beautifully and adds a tiny bit more smokiness.
• Gluten-free option: Try the ragu with gluten-free pappardelle or wide rice noodles if you’re avoiding gluten.
• Vegetable boosters: Feel free to toss in finely diced celery or mushrooms for extra earthiness and texture in the sauce.
• Red wine-free: If you skip the wine, adding a splash of beef stock or fortified balsamic vinegar helps keep that complexity.

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

Step 1: Searing the Short Ribs to Seal Flavor

This is where the magic starts—the crust you build on these bones becomes the base of so much flavor. Heat your Dutch oven over medium-high heat, add olive oil, and patiently sear the short ribs on all sides until you get a rich golden brown. Resist the urge to move them too soon; letting them develop that crust undisturbed makes all the difference.

Step 2: Building the Flavor Base

Once the ribs are out, add more oil if needed and toss in the onions and carrots. Cook gently until softened—about 6 minutes—so they release their natural sweetness. Throw in the garlic, prosciutto, thyme, and rosemary next, stirring for another minute. This mix adds layers of savory goodness that’ll shine after long cooking.

Step 3: Deglazing & Simmering the Sauce

Pour in your red wine and use a wooden spoon to scrape all those browned bits off the bottom—that’s flavor treasure right there. Let the wine reduce by half; this concentrates its brightness. Then stir in tomato paste, crushed tomatoes, and bay leaves, seasoning with salt and pepper. Nestle the short ribs back in, making sure they’re submerged in sauce, and get ready for slow cooking.

Step 4: Slow Braising for Tender Perfection

Cover tightly and put the pot in a 325°F oven for about 2.5 to 3 hours. This slow braise is what transforms the meat to that tender, pull-apart texture. If you peek in before 2 hours, you might still find the meat stubborn—it needs patience! Once it’s shreddable with two forks, you know you nailed it.

Step 5: Shredding and Finishing the Sauce

Take the ribs out and shred the meat, discarding bones and any extra fat. Toss the shredded beef back into the sauce, remove bay leaves, and stir in whole milk—this little addition smooths the sauce and keeps it balanced. Taste and adjust salt or pepper if needed before moving to pasta.

Step 6: Cooking and Tossing the Pappardelle

Cook your pappardelle according to package directions. Before draining, save a cup of pasta water—that’s your secret weapon to loosen the sauce if it gets too thick. Toss the noodles with your ragu, adding pasta water little by little if necessary, until every strand is beautifully coated and silky.

Top Tip

After making this dish a few times, I noticed a few tricks that made all the difference—little lessons I wish I knew at the start. They can make your cooking not only easier but make the final dish taste even better.

• Don’t rush the sear: Patience is key here. Let the ribs sit undisturbed to build that crust, which translates into deep flavor in your sauce.
• Use fresh herbs when possible: Things like fresh thyme and rosemary add vibrance; dried herbs tend to dull the final flavor in such a slow-cooked recipe.
• Milk is a game-changer: Adding milk at the end helped me balance the acidity from the tomatoes perfectly—it’s subtle but essential.
• Reserve pasta water: This little trick saves your sauce every time if it feels too thick—adds silkiness without diluting flavor.

How to Serve Tender Short Rib Ragu with Pappardelle Recipe

Garnishes

I’m a firm believer in simple, final touches to bring everything together. I always scatter freshly grated Parmesan on top and sprinkle chopped Italian parsley for a pop of color and freshness. Sometimes I add a little drizzle of good-quality olive oil—because why not?

Side Dishes

For sides, a crisp green salad with a tangy lemon vinaigrette contrasts nicely with the rich ragu. Sometimes, I roast some garlic bread or a rustic focaccia to soak up any leftover sauce—it’s heavenly.

Creative Ways to Present

For special occasions, I like plating the ragu with pappardelle in shallow bowls and adding a few fresh herb sprigs on top. It looks restaurant-worthy and makes that comfort food feel a little fancy.

Make Ahead and Storage

Storing Leftovers

I store leftover ragu in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors deepen overnight, so leftovers can sometimes be even better than day one.

Freezing

If I make a big batch, I freeze the ragu in portioned containers for up to 3 months. When it’s time to eat, I thaw it overnight in the fridge and gently reheat on the stove, adding a splash of water or stock if it thickens too much.

Reheating

Reheat the ragu slowly on the stovetop over low heat, stirring often to prevent sticking. When ready to serve, cook fresh pappardelle and toss with warmed sauce for the best texture and flavor.

Final Thoughts

I can’t recommend this Tender Short Rib Ragu with Pappardelle Recipe enough when you want a meal that feels like a celebration but is actually quite simple to execute. It’s perfect for a cozy weekend dinner or impressing friends without stressing. Once you’ve tried it, you’ll find yourself coming back to its rich comfort year after year, just like I do.

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