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Pappardelle with Short Rib Ragu Recipe

Pappardelle with Short Rib Ragu Recipe
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★★★★★

5.2 from 26 reviews

This hearty Pappardelle with Short Rib Ragu features tender, slow-cooked short ribs simmered in a rich tomato and red wine sauce, served over wide, ribbon-like pappardelle pasta. Perfect for a comforting dinner that combines robust flavors with melt-in-your-mouth meat, this Italian-inspired dish is ideal for special occasions or cozy weeknight meals.

Ingredients

Scale

Pasta

  • 12 oz pappardelle

Short Ribs and Sauce

  • 2 tbsp olive oil
  • 2 lbs bone-in short ribs
  • Salt and pepper, to taste
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried thyme
  • 1 bay leaf

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Preheat Oven and Season Short Ribs: Preheat your oven to 325°F (160°C). Generously season the short ribs with salt and pepper on all sides to enhance flavor during cooking.
  2. Brown the Short Ribs: Heat the olive oil in a large oven-safe pot over medium-high heat. Once hot, brown the short ribs on all sides until they develop a rich golden crust. Remove the ribs from the pot and set aside.
  3. Sauté Vegetables and Deglaze: To the same pot, add chopped onion, diced carrots, and minced garlic. Cook until the vegetables soften and the onion becomes translucent. Pour in the red wine, scraping the bottom to release any browned bits, then add crushed tomatoes, dried thyme, and the bay leaf. Bring the mixture to a gentle simmer.
  4. Braise the Short Ribs: Return the browned short ribs to the pot, cover it with a lid, and place it in the preheated oven. Braise for 2 1/2 to 3 hours until the meat is exceptionally tender and falls off the bone with ease.
  5. Shred Meat and Combine: Carefully remove the short ribs from the pot. Shred the meat off the bones using forks, discarding any excess fat and bones. Stir the shredded meat back into the sauce, mixing thoroughly to infuse the flavors.
  6. Cook Pasta: While the ragu finishes, cook the pappardelle according to the package instructions until al dente. Drain the pasta well.
  7. Toss and Serve: Combine the pasta with the short rib ragu, coating the ribbons evenly. Serve immediately, garnished with freshly chopped parsley for a burst of color and fresh flavor.

Notes

  • Use bone-in short ribs for richer flavor and better texture in the ragu.
  • If red wine is unavailable, beef broth can be used as a substitute, though it will alter the depth of flavor.
  • For an even richer sauce, simmer the ragu uncovered for the last 30 minutes to thicken.
  • Leftovers taste even better the next day as the flavors meld.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: Pappardelle, Short Rib Ragu, Italian Pasta, Braised Beef, Comfort Food, Slow Cooked Meat Sauce

Find it online: https://cheframiflavor.com/pappardelle-with-short-rib-ragu-recipe/