1. Can I use a different type of pasta for this recipe?

Absolutely! While pappardelle is the traditional choice for this ragu, you can use other pasta shapes like tagliatelle, fettuccine, rigatoni, or even homemade gnocchi. Each of these will hold the rich ragu sauce wonderfully.

2. What kind of wine should I use for the ragu?

For this dish, it's best to use a dry red wine like Chianti, Cabernet Sauvignon, or Valpolicella. The bold flavors of these wines complement the beef short ribs and enhance the depth of the sauce.

3. Can I make Short Rib Ragu with Pappardelle in advance?

Yes! In fact, making this dish a day ahead will allow the flavors to deepen and meld together. After cooking, simply refrigerate the ragu overnight, and remove the fat that solidifies on top before reheating. The dish will taste even better the next day!

Short Rib Ragu with Pappardelle: The Ultimate Comfort Dish

Description

Short Rib Ragu with Pappardelle is a hearty, comforting dish made with tender beef short ribs braised in a rich red wine and tomato sauce. Paired with pappardelle pasta and topped with Parmigiano Reggiano, this recipe is a delicious and indulgent meal that’s perfect for cozy evenings.

Ingredients

Scale

1 pound (454g) pappardelle
10 3-4″ bone-in short ribs (about 3–4 pounds or 1.3-1.8kg)
2 teaspoons kosher salt (plus more to taste)
1/2 teaspoon black pepper (plus more to taste)
1 tablespoon (15g) olive oil
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, sliced
3 ounces (85g) tomato paste
2 cups (480g) dry red wine (Chianti, Cabernet, etc.)
1 28-ounce can plum tomatoes, hand-crushed or pulsed in a blender
1 large bay leaf
10 sprigs fresh thyme
1 cup (240g) reserved pasta water
1/2 cup (45g) grated Parmigiano Reggiano

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Instructions

Preheat oven to 300°F (150°C). Season short ribs with kosher salt and black pepper on all sides.
Heat a large Dutch oven over medium heat. Add olive oil and sear the short ribs in batches, making sure to brown all sides (about 10 minutes per batch). Set aside.
In the same pot, sauté diced carrots and onions until soft (10-12 minutes). Add garlic and cook for another 2 minutes.
Stir in tomato paste and cook for 3 minutes. Add red wine and scrape the browned bits from the bottom of the pot. Cook for 3 minutes.
Add plum tomatoes, thyme, and bay leaf to the pot. Bring to a simmer.
Return the short ribs to the pot, ensuring they are mostly submerged. Cover and transfer to the oven. Cook for 2 hours, flipping the ribs halfway through.
After 3 hours, remove the ribs and discard the bones, thyme stems, and bay leaf. Shred the beef using two forks.
Return the shredded beef to the pot and keep warm over low heat. Adjust seasoning with salt and pepper.
Bring a large pot of salted water to boil and cook pappardelle until al dente. Reserve 1 cup of pasta water.
In a separate pan, heat 2 cups of the ragu. Add the pasta and stir to coat. Use reserved pasta water to loosen the sauce if needed.
Serve with grated Parmigiano Reggiano and extra ragu on the side.

Notes

For a richer flavor, make the ragu the day before and refrigerate overnight.
If you can’t find pappardelle, substitute with tagliatelle, fettuccine, or rigatoni.
Use a bold red wine like Chianti, Cabernet, or Valpolicella for the best flavor.
For a healthier version, remove excess fat after refrigerating the ragu.
For a deeper flavor, consider adding diced mushrooms to the ragu.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braise
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 7.2g
Sodium: 992mg
Fat: 15.4g
Saturated Fat: 5.3g
Unsaturated Fat: 10.1g
Trans Fat: 0g
Carbohydrates: 53.3g
Fiber: 2.1g
Protein: 58.8g
Cholesterol: 196mg