Short Ribs Ragu with Pappardelle is more than just a meal—it’s an experience that brings the warmth of an Italian kitchen right to your table. This dish is the epitome of comfort food, marrying the robust flavors of slow-cooked beef with the silky texture of pappardelle, a broad, flat pasta that originates from Tuscany. The rich, meaty ragu clings to each ribbon of pasta, ensuring every bite is packed with flavor.
The beauty of this recipe lies in its simplicity and the quality of its ingredients. Short ribs, a relatively inexpensive cut of meat, transform into something extraordinary after a few hours of slow cooking. The long, gentle simmer allows the connective tissue in the ribs to break down, resulting in a sauce that’s deeply savory, with a luxurious, melt-in-your-mouth texture. This process also gives the flavors time to meld together, creating a ragu that’s layered with complexity and richness.
Ingredients:
- 4 pounds bone-in short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pound pappardelle pasta
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Season the short ribs
Generously season the short ribs with salt and freshly ground black pepper on all sides. Allow them to sit at room temperature for about 15 minutes, which helps the meat to absorb the seasoning.
Step 2: Sear the short ribs
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches (avoid overcrowding the pot). Sear the ribs on all sides until deeply browned, about 8-10 minutes per batch. Transfer the browned ribs to a plate and set aside.
Step 3: Cook the vegetables
In the same pot, reduce the heat to medium and add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 10 minutes. Add the minced garlic and cook for another 2 minutes, until fragrant.
Step 4: Add tomato paste and deglaze with wine
Stir in the tomato paste and cook for 2-3 minutes to slightly caramelize. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, which should take about 5 minutes.
Step 5: Add crushed tomatoes and broth
Stir in the crushed tomatoes and beef broth. Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Add the rosemary, thyme, and bay leaf. Bring the mixture to a simmer.
Step 6: Slow-cook the ragu
Cover the pot with a lid and reduce the heat to low. Allow the short ribs to cook slowly for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bones. Occasionally check the pot to ensure the ragu is gently simmering.
Step 7: Shred the meat
Once the short ribs are cooked through and tender, remove them from the pot. Discard the bones and any excess fat. Shred the meat using two forks and return it to the pot. Stir the shredded meat into the sauce, and let it simmer for another 15 minutes to meld the flavors.
Step 8: Cook the pappardelle
While the ragu is finishing, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
Step 9: Combine pasta with ragu
Toss the cooked pappardelle with the short ribs ragu, adding a little reserved pasta water if the sauce is too thick. Stir gently until the pasta is well coated with the rich, meaty sauce.
Step 10: Serve
Serve the short ribs ragu with pappardelle in large bowls. Top with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a pop of color and freshness.
COOKING Note:
The success of this dish lies in the slow cooking process, which allows the beef to become incredibly tender and the flavors to deepen. Patience is key—resist the urge to rush the cooking time, as the rich flavor of the ragu depends on a long, slow simmer. Additionally, ensure that the pasta is cooked al dente; overcooked pasta will not hold up well to the robust ragu.
Serving Suggestions:
Short Ribs Ragu with Pappardelle is a versatile dish that can be elevated with thoughtful accompaniments, transforming a simple meal into a memorable dining experience. Here are some ideas to enhance your serving of this rich and flavorful dish:
- Freshly Grated Parmesan Cheese: A generous sprinkle of freshly grated Parmesan cheese is a must when serving Short Ribs Ragu with Pappardelle. The salty, nutty flavor of Parmesan adds an extra layer of richness to the dish, perfectly complementing the savory ragu. For an added touch, consider using Parmigiano-Reggiano, which offers a more complex flavor profile.
- Gremolata or Herb Garnish: Brighten up the rich flavors of the ragu with a sprinkle of gremolata—a mixture of finely chopped parsley, garlic, and lemon zest. This adds a fresh, zesty contrast to the deep, hearty flavors of the sauce. Alternatively, a simple garnish of chopped fresh herbs such as parsley, basil, or thyme can provide a burst of color and freshness.
- Crusty Artisan Bread: Serve the ragu with slices of crusty artisan bread, such as a rustic Italian loaf or a baguette. The bread is perfect for soaking up the rich, flavorful sauce, ensuring that none of the delicious ragu goes to waste. Toast the bread lightly for added texture, and consider rubbing it with a clove of garlic for extra flavor.
- Light Side Salad: Balance the richness of the ragu with a light, refreshing salad. A simple green salad with mixed greens, arugula, or spinach dressed in a light vinaigrette can provide a crisp contrast to the hearty pasta dish. Add shaved fennel, cherry tomatoes, or thinly sliced radishes for a bit of crunch and color.
- Roasted Vegetables: Complement the ragu with a side of roasted vegetables. Roasted root vegetables like carrots, parsnips, or sweet potatoes add a natural sweetness that pairs well with the savory flavors of the dish. Brussels sprouts, roasted with a bit of olive oil and garlic, can also be a delightful addition, offering a slightly bitter contrast.
- Red Wine Pairing: A robust red wine is the perfect companion to Short Ribs Ragu with Pappardelle. Consider serving a full-bodied Italian red such as Chianti, Barolo, or Brunello di Montalcino. These wines have the depth and structure to stand up to the rich, meaty flavors of the ragu. For a more international pairing, a Cabernet Sauvignon or a Syrah would also work beautifully.
Tips:
- Make ahead: The ragu can be made a day in advance and reheated before serving. This allows the flavors to develop even further.
- Freezing: The ragu freezes well. Store it in an airtight container for up to three months. Thaw in the refrigerator overnight and reheat gently before serving.
- Pasta alternatives: If you can’t find pappardelle, tagliatelle or fettuccine are good substitutes that will also hold up well to the hearty sauce.
- Add a touch of sweetness: If the sauce tastes too acidic, add a teaspoon of sugar or a splash of balsamic vinegar to balance the flavors.
Prep Time:
- 30 minutes
Cooking Time:
- 3 hours
Total Time:
- 3 hours 30 minutes
Nutritional Information:
- Calories: 750 per serving
- Protein: 40 grams
- Sodium: 900 mg
Conclusion
Short Ribs Ragu with Pappardelle is more than just a dish; it’s a culinary journey that brings together tradition, flavor, and comfort in a single bowl. The transformation of humble short ribs into a luxurious, slow-cooked ragu demonstrates the magic that happens when patience and quality ingredients are combined. This recipe is a testament to the beauty of Italian cooking, where time-honored techniques and simple, fresh components come together to create something truly special.
The richness of the ragu, with its deep, savory notes and tender, melt-in-your-mouth beef, pairs perfectly with the broad pappardelle pasta, making every bite an experience to savor. Each element of the dish plays a crucial role—from the caramelized vegetables that form the flavor base to the fragrant herbs that infuse the sauce with depth and complexity. The slow cooking process not only tenderizes the meat but also allows the flavors to meld, resulting in a ragu that is both robust and nuanced.