Short Rib Ragu with Pappardelle Pasta

Name: Short Rib Ragu with Pappardelle Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 batch of Italian Braised Beef Short Ribs; 16oz dry pappardelle pasta or 24oz fresh pasta; Parmigiano reggiano, for serving; Extra virgin olive oil, for serving

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Short Rib Ragu with Pappardelle Pasta is the ultimate comfort food in my opinion. The hearty tomato sauce and melt-in-your-mouth beef can’t be beat.

Short Rib Ragu with Pappardelle Pasta topped with parmesan on a textured, cream surface.

Ingredient Notes

Short ribs- Go for bone-in, English cut beef short ribs.

Soffritto- The Italian flavor base of carrots, celery and onion add sweet and savory depth to the sauce.

Wine- The wine is optional, but a medium to full-bodied, dry red wine works best.

Tomatoes- I like to use either canned, whole tomatoes which I blend before cooking, or passata. You can also used crushed tomatoes.

Broth- The beef broth is optional but does add a lot of flavor to the sauce. Simply use water instead, if preferred.

Ingredients including beef short ribs, onions, carrots, celery, canned tomatoes, tomato paste, garlic, broth and red wine.

Recipe Steps

First, season the short ribs with salt and pepper and brown in a Dutch oven over medium-high heat for 3-5 minutes per side. Set aside on a plate (1).

Then, sauté the onion. After it softens, add the celery and carrots and sauté a few minutes. Then stir in the garlic, followed by the tomato paste. Cook until slightly deepened in color (2).

Add wine wine and reduce by half. Stir in the tomatoes, broth and herbs. Nestle the short ribs into the braising liquid (4). Bring to a simmer, cover and transfer to a preheated 350F oven. Cook for 2-3 hours or until tender, checking every 30-60 minutes (5). Add extra broth or water, as needed, so the liquid line remains approximately ¾ of the way up the ribs.

When the short ribs are tender, remove them from the sauce. Reduce the sauce, if needed, to thicken it to your desired consistency (6). Skip this step if the sauce is already thick enough. Pick out or strain out the carrots and celery if you prefer a smoother sauce.

Bring a large pot of water to a boil shortly before the short ribs are done braising. Cook the pappardelle pasta in generously salted boiling water until just short of al-dente. Drain, reserving a cup of pasta cooking water.

Add pasta to the pot with the sauce and toss to combine. Add pasta water, as needed to loosen the sauce. Taste and adjust seasoning. To serve, top with a drizzle of extra virgin olive oil and a sprinkling of grated cheese.

Steps to make Italian Short Ribs including searing the meat, sauteing onions, carrots and celery, adding tomato paste and wine and braising until ribs are cooked through.

Pappardelle with Short Rib Ragu in a pan.

Recipe Tips and FAQs

Cook the short ribs up to 2 days in advance. Shred the meat, reheat the sauce and cook the pasta the day you’re planning to serve.
If you prepare a smaller batch of pasta and have extra sauce leftover, you can freeze the ragu in an airtight container for up to 3 months.

How do you know when short ribs are cooked?

You know short ribs are cooked when they are fork tender. Simply cut off a piece and taste it if you’re not sure by feel.

Can you freeze short rib ragu?

Short rib ragu freezes very well. Store in an airtight container such as a quart container, and freeze for up to 3 monhts.

Why are my beef short ribs so tough?

If your short ribs are tough, they have not cooked long enough. Make sure to maintain the braising liquid at about ¾ of the way up the ribs so that they cook evenly in a timely manor.

Angled view of Short Rib Ragu with Pappardelle Pasta in a rustic bowl on a textured, cream surface.

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