Pappardelle with Short Rib Ragu Recipe

If you have a craving for a hearty, soul-satisfying Italian dish, you’re going to fall in love with this Pappardelle with Short Rib Ragu. This recipe takes tender, melt-in-your-mouth short ribs cooked to perfection in a rich, savory tomato-based sauce and pairs them with wide, luscious ribbons of pappardelle pasta. The combination of slow-cooked meat, vibrant vegetables, and a touch of red wine creates a ragu that bursts with deep flavors in every bite. Trust me, once you try this dish, it will quickly become one of your favorite comfort foods to make and share.

Ingredients You’ll Need

This recipe relies on simple, wholesome ingredients that each bring something special to the table. From the bone-in short ribs that provide that incredible richness and tenderness to the fresh vegetables adding texture and natural sweetness, these essentials come together beautifully for authentic flavor and satisfying depth.

• 12 oz pappardelle: Wide pasta ribbons soak up the ragu and provide a perfect hearty bite.
• 2 tbsp olive oil: For browning the meat and sautéing the vegetables, adding a fruity, smooth base.
• 2 lbs bone-in short ribs: The star ingredient that delivers rich, tender meat with incredible flavor when slow-cooked.
• Salt and pepper, to taste: Essential for seasoning the meat and sauce, balancing all the flavors.
• 1 onion, chopped: Adds savory sweetness and depth to the ragu.
• 2 carrots, diced: Bring natural sweetness and a bit of texture to the sauce.
• 2 cloves garlic, minced: A punch of aromatic intensity that enriches the whole dish.
• 1 cup red wine: Infuses the ragu with acidity and complexity, elevating the sauce.
• 1 can (28 oz) crushed tomatoes: The rich, tangy base for the sauce that melds everything together.
• 1 tsp dried thyme: Earthy herb notes that deepen the flavor profile.
• 1 bay leaf: Adds a subtle aromatic lift to the sauce as it simmers.
• Fresh parsley, for garnish: Brightens and freshens the finished dish for a perfect contrast.

How to Make Pappardelle with Short Rib Ragu

Step 1: Prepare the Oven and Season the Short Ribs

Begin by preheating your oven to 325°F (160°C) so it’s ready when your ragu is set to slow-cook. Take the short ribs and generously season them with salt and pepper. This simple step is crucial to ensure your meat is flavorful from the inside out and forms a savory crust once seared.

Step 2: Brown the Short Ribs

Heat olive oil in a large oven-safe pot over medium-high heat. When the oil shimmers, carefully add the short ribs. Brown them on all sides until they’re a deep, golden crust. This caramelization builds those rich, meaty flavors that make the Pappardelle with Short Rib Ragu so irresistible. Once browned, remove the ribs from the pot and set aside.

Step 3: Sauté the Vegetables

In the same pot, toss in the chopped onion, diced carrots, and minced garlic. Sauté them until they’re tender and aromatic, about 5-7 minutes. This creates a flavor-packed foundation for your ragu, as these softened veggies release their natural sweetness into the sauce.

Step 4: Add Liquids and Herbs

Pour in the red wine and allow it to simmer for a couple of minutes, letting the alcohol cook off while sharpening the sauce’s depth. Then stir in the crushed tomatoes, dried thyme, and bay leaf. These ingredients combine to form a vibrant, aromatic ragu base that complements the short ribs beautifully.

Step 5: Slow-Cook the Short Ribs in the Oven

Return the browned short ribs to the pot, nestling them into the sauce. Cover the pot and transfer it to the preheated oven. Let it cook low and slow for 2 1/2 to 3 hours. This slow braise tenderizes the meat until it’s falling off the bone and infused with all the incredible flavors from the sauce.

Step 6: Shred the Meat and Finish the Sauce

Carefully remove the short ribs from the pot and shred the meat with forks, discarding the bones and excess fat. Return the shredded meat to the pot, stirring it back into the ragu so it can soak up all that delicious sauce, making every bite rich and juicy.

Step 7: Cook the Pappardelle and Combine

While your ragu finishes, cook the pappardelle according to the package instructions until al dente. Drain the pasta and toss it generously with the short rib ragu. This step marries the silky pasta with the chunky, savory sauce, creating a beautiful harmony of textures and flavors.

How to Serve Pappardelle with Short Rib Ragu

Garnishes

The simple addition of freshly chopped parsley sprinkled over the Pappardelle with Short Rib Ragu brightens the rich, hearty flavor with a pop of color and freshness. For extra indulgence, a sprinkle of freshly grated Parmesan cheese works wonders as well, melting slightly into the warm pasta and sauce for a nutty finish.

Side Dishes

This dish is quite filling on its own, but a light, crisp side salad with a lemon vinaigrette pairs beautifully to cut through the richness. Crusty garlic bread or a warm baguette is another fantastic option, perfect for sopping up every last bit of that irresistible ragu.

Creative Ways to Present

For a festive dinner or gathering, try serving the Pappardelle with Short Rib Ragu family-style in a beautiful casserole dish at the center of the table. Garnish with whole sprigs of fresh herbs for an elegant touch. You could also nestle the pasta in shallow bowls and add a drizzle of good-quality olive oil on top for a glossy finish that looks as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the Pappardelle with Short Rib Ragu in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and become even more delicious after resting, making for an easy and satisfying meal the next day.

Freezing

This ragu freezes beautifully. Transfer the shredded short rib ragu (without the pasta) into a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating. Avoid freezing the pasta to prevent texture loss.

Reheating

To reheat, warm the ragu gently on the stovetop over low heat, stirring occasionally. Cook fresh pappardelle or heat the pasta separately, then combine just before serving. This keeps the dish fresh and prevents the pasta from becoming mushy.

FAQs

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

Yes, boneless short ribs will work. Just remember that the bones add extra flavor and richness to the sauce, so you might want to add a bit of beef broth or a few anchovies to compensate for the depth of flavor.

Is there a substitute for red wine in this recipe?

If you prefer not to cook with wine, you can substitute it with beef broth or grape juice with a splash of vinegar to maintain acidity. The wine adds complexity but the dish will still taste wonderful without it.

Can I make this dish in a slow cooker?

Absolutely! After browning the ribs and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours until the meat is tender. Just be sure to reduce any extra liquid before serving.

What type of pappardelle works best?

Fresh or dried pappardelle both work wonderfully. Fresh pasta will have a silkier texture, while dried pasta holds up well against the thick ragu and is easier to store.

How can I make the sauce thicker?

If your ragu is thinner than you’d like, simply simmer it uncovered on the stove for a few extra minutes until it reduces and thickens to your preferred consistency before tossing with the pasta.

Final Thoughts

There’s something truly special about sitting down to a plate of homemade Pappardelle with Short Rib Ragu. It’s the kind of meal that warms your heart and impresses anyone lucky enough to share it with you. With its rich flavor, tender meat, and satisfying pasta, this dish becomes an unforgettable experience. I can’t wait for you to try this recipe and make it a beloved staple in your kitchen too!

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