Short Rib Ragu with Pappardelle: The Ultimate Comfort Dish

Short Rib Ragu with Pappardelle is the perfect meal for cozy nights when you’re craving something hearty and comforting. Braised beef short ribs simmer in a rich, flavorful red wine and tomato sauce, and then they’re tossed with the luxurious ribbons of pappardelle pasta. This dish is packed with deep, savory flavors, making it the ideal choice for family dinners or special occasions. Whether you’re a seasoned cook or a beginner, this recipe is surprisingly easy to prepare and will make your taste buds dance with every bite.

Why You’ll Love This Short Rib Ragu with Pappardelle

Short Rib Ragu with Pappardelle is the ultimate comfort food that you can easily prepare at home. The dish offers an irresistible combination of tender, juicy beef and the richness of a slow-cooked ragu sauce. The pappardelle pasta perfectly complements the texture of the beef, while the Parmigiano Reggiano adds an extra layer of savory goodness. What’s more, the braising process enhances the flavor, making each bite feel like a warm hug.

This dish is not only delicious but also budget-friendly. Using short ribs or even beef stew meat allows you to enjoy the luxurious taste of braised beef without breaking the bank. The slow braising method infuses the meat with deep flavor, making it a truly satisfying meal for any occasion.

Ingredients for Short Rib Ragu with Pappardelle

• Pappardelle: Thick, wide ribbons of pasta that hold the hearty ragu sauce beautifully.
• Beef Short Ribs: The star of the dish, these meaty ribs become incredibly tender after braising.
• Kosher Salt and Black Pepper: Essential for seasoning the meat and vegetables.
• Olive Oil: Used for searing the short ribs to lock in flavor.
• Carrots: Add sweetness and depth to the ragu sauce.
• Onion: A base flavor for the sauce, giving it richness.
• Garlic: Adds aromatic depth to the sauce.
• Tomato Paste: Provides a concentrated tomato flavor to the ragu.
• Dry Red Wine (Chianti, Cabernet, etc.): Adds complexity and depth to the braising liquid.
• Plum Tomatoes: Provide the base for the tomato sauce, adding freshness and acidity.
• Bay Leaf: A fragrant herb that infuses the sauce with subtle flavor.
• Fresh Thyme: A classic herb for braised dishes, adding earthy tones.
• Parmigiano Reggiano: A sharp, tangy cheese for grating on top of the finished dish.

Alternative Ingredient Suggestions

If you’re unable to find pappardelle, don’t worry! You can use tagliatelle, fettuccine, or even rigatoni as a substitute. For a gluten-free option, try using gluten-free pasta. If beef short ribs aren’t available, beef stew meat or chuck roast cut into cubes will work perfectly for this recipe. For an added depth of flavor, consider adding finely diced mushrooms, such as baby Bella or porcini, to the ragu.

Step-by-Step Instructions for Short Rib Ragu with Pappardelle

1. Preheat your oven to 300°F (150°C), ensuring there is enough space for a large Dutch oven pot in the center.
2. Season the beef short ribs generously with kosher salt and black pepper on all sides.
3. Heat a large Dutch oven over medium heat. Add olive oil and sear the short ribs in batches, ensuring each side is browned (about 10 minutes per batch). Set aside the seared ribs.
4. In the same pot, add diced carrots and onions. Sauté until soft (10–12 minutes), then add the garlic and cook for another 2 minutes.
5. Stir in tomato paste and cook for 3 minutes, letting it caramelize slightly.
6. Pour in the red wine, using a wooden spoon to scrape the browned bits from the bottom of the pot. Cook for 3 minutes.
7. Add plum tomatoes, thyme, and a bay leaf. Stir to combine, then bring to a simmer.
8. Return the short ribs to the pot, ensuring they’re submerged in the sauce. Cover and transfer to the oven. Cook for 2 hours, then flip the short ribs, partially crack the lid, and continue to cook for another hour.
9. After 3 hours, remove the ribs, bones, thyme stems, and bay leaf. Discard the bones and any tough membrane from the short ribs. Shred the meat using two forks.
10. Return the shredded meat to the pot and keep the ragu on low heat. Adjust the seasoning with salt and pepper.
11. Cook the pappardelle pasta in salted boiling water, but undercook it by 1-2 minutes.
12. In a separate pan, heat about 2 cups of the ragu sauce over medium-low heat. Add the al dente pasta to the sauce and toss to coat thoroughly. Add some reserved pasta water if needed to loosen the sauce.
13. Serve the pasta topped with grated Parmigiano Reggiano cheese and extra ragu on the side. Enjoy!

Tips and Tricks for the Perfect Short Rib Ragu with Pappardelle

To enhance the flavor, make sure to sear the short ribs well. The Maillard reaction, which occurs when the meat browns, is key to developing that deep, savory flavor in the ragu. Don’t rush the sautéing of the onions and carrots; this slow cooking brings out their natural sweetness, enriching the overall taste of the dish.

If you have time, prepare this dish a day in advance. The ragu will taste even better after being refrigerated overnight, as the flavors meld together. Additionally, refrigerating overnight allows you to easily remove the excess fat that solidifies on top.

Pairing Ideas and Variations

Short Rib Ragu with Pappardelle pairs beautifully with a glass of bold red wine, such as Chianti, Cabernet, or a Super Tuscan. For a variation, try topping the ragu with a bit of grated dark chocolate (80% cacao or higher) for a subtle richness that complements the red wine sauce. If you’re looking for a lighter twist, try serving the ragu with homemade gnocchi instead of pasta.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a bit of pasta water or stock if needed to loosen the sauce.

Seasonal and Health Notes

Short Rib Ragu with Pappardelle is an excellent dish for colder months when hearty, comforting meals are most appreciated. Although not the lightest option, the dish is perfect for indulgent dinners and special occasions. To make it a bit healthier, consider skimming off the fat after refrigerating the ragu.

Enjoy this rich, flavorful dish that will keep you warm and satisfied, perfect for any cozy night in!

Conclusion

Short Rib Ragu with Pappardelle is a truly indulgent dish that brings together the deep, rich flavors of braised beef and the comforting texture of fresh pasta. The slow braising process enhances the tenderness of the short ribs, creating a savory ragu that coats the pappardelle perfectly. With the added touch of Parmigiano Reggiano and a few thoughtful tips and tricks, this recipe ensures a truly satisfying dining experience that is bound to become a favorite. Whether you’re serving it at a family dinner or a special celebration, Short Rib Ragu with Pappardelle will impress your guests and leave everyone asking for more.

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