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

Short Rib Ragu with Pappardelle Pasta

  • Author: Sabrina Russo
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


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


  • 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


  1. Prepare short ribs: Cook short ribs according to following recipe: Italian Braised Beef Short Ribs.
  2. Shred short ribs: Remove meat from bones and discard bones. Shred short ribs. Remove carrot and celery chunks from sauce, if preferred. Toss shredded meat in sauce in the pot they cooked in. Keep warm over medium low heat. 
  3. Cook pasta: Bring a large pot of water to a boil. Season generously with salt. Add pasta and cook until 1-2 minutes short of al dente. Drain, reserving a cup of pasta water.
  4. Toss and serve: Toss pappardelle in the sauce to coat, adding a spoonful of pasta water, as needed, to thin the sauce. Taste and add salt and pepper, if needed. Plate and top with grated cheese and a drizzle of olive oil. Enjoy.


You can freeze any extra ragu (the ragu alone, not mixed with pasta) in an airtight container in the freezer for up to 3 months. 

You can also freeze the short ribs whole in sauce before shredding them.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Cook
  • Cuisine: Italian


  • Serving Size: 1/6 of pasta
  • Calories: 614
  • Sugar: 9g
  • Sodium: 250g
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 5g
  • Protein: 38g
  • Cholesterol: 100mg

Keywords: short rib ragu with pappardelle, short rib ragu with pasta, short rib ragu, Italian short rib pasta