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Pappardelle with Short Rib Ragu

  • Author: Sabrina Russo
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings 1x


As much as I love braised short, I like them even more leftover and added to pasta. Pappardelle with short rib ragu is one of those comforting dishes you’ll want to keep going back to.


  • 2 or 3 leftover short ribs and 1 cup braising liquid from my Red Wine Braised Short Ribs
  • 8 oz pappardelle pasta
  • 2 tbsp parsley, chopped
  • Pecorino Romano, shaved, for garnish
  • Extra virgin olive oil, for serving


  1. Cook pasta: Bring a large pot of salted water to a boil. The water should taste like salt water. Add pasta and cook until al dente. Drain, reserving a cup of pasta water.
  2. Prepare sauce: While the pasta cooks, remove meat from the bones and shred. Add meat and leftover sauce to a large sauté pan, bring to a boil and reduce to a simmer.
  3. Toss & serve: Toss pappardelle in the sauce to coat, adding a few spoonfuls of pasta water, as needed, to thin the sauce. Toss with parsley, garnish with shaved cheese and drizzle with oil. Enjoy.


  • The calorie estimations for this recipe are highly inaccurate. According to my own calculations, each serving is approximately 450-500 calories, including oil used for serving.
  • Category: Pasta
  • Method: Cook
  • Cuisine: Italian


  • Serving Size: 1/3 of pasta
  • Calories: 532
  • Sugar: 2g
  • Sodium: 63mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Carbohydrates: 57g
  • Fiber: 2g
  • Protein: 32g

Keywords: Italian, pasta, short rib, ragu