This rich, slow-cooked Short Ribs Ragu served over tender pappardelle pasta is the perfect comfort meal. With fall-apart short ribs in a luscious tomato-based sauce, this dish will turn any dinner into an unforgettable experience.

Ingredients

For the Ragu

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper, to taste

For the Pasta

• 1 pound pappardelle noodles

For Serving

• Grated Parmesan cheese (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 300°F (150°C) for a slow and gentle braise.

Step 2: Brown the Short Ribs

1. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
2. Season the short ribs with salt and pepper.
3. Brown the short ribs on all sides, about 3-4 minutes per side, then remove and set aside.

Step 3: Sauté Aromatics

1. In the same pot, reduce heat to medium.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in minced garlic and cook for an additional 1 minute until fragrant.

Step 4: Build the Sauce

1. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
2. Add the crushed tomatoes, beef broth, and thyme. Mix well and bring to a gentle simmer.

Step 5: Braise the Ribs

1. Return the browned short ribs to the pot, ensuring they are submerged in the sauce.
2. Cover the pot with a lid and transfer to the preheated oven.
3. Braise for 2 1/2 hours or until the short ribs are tender and falling off the bone.

Step 6: Shred the Meat

1. Remove the short ribs from the pot and shred the meat with two forks, discarding any bones.
2. Return the shredded meat to the sauce and stir to combine.

Step 7: Cook the Pappardelle

1. While the ragu finishes cooking, bring a large pot of salted water to a boil.
2. Cook the pappardelle noodles until al dente, according to package instructions.
3. Drain and toss the noodles with a bit of olive oil to prevent sticking.

Step 8: Serve

1. Plate the pappardelle and ladle the ragu generously over the top.
2. Garnish with freshly grated Parmesan cheese, if desired.

Tips for Success

1. Use bone-in short ribs for maximum flavor.
2. For a deeper flavor profile, deglaze the pot with 1/2 cup of red wine before adding the broth.
3. Allow the ragu to rest for 10 minutes before serving for the flavors to meld together.

FAQs

1. Can I use another cut of beef?

Yes, boneless short ribs or even beef chuck can be used as a substitute.

2. Can I make this dish ahead of time?

Absolutely! The ragu tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days.

3. What if I don’t have pappardelle?

Fettuccine or tagliatelle are excellent substitutes.

4. Can I freeze the ragu?

Yes, it freezes beautifully. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

Short Ribs Ragu with Pappardelle is a dish that brings together tender beef, a robust tomato-based sauce, and perfectly cooked pasta for a meal that feels both indulgent and comforting. Whether for a family gathering or a dinner party, this recipe is a guaranteed crowd-pleaser.

Pair it with a glass of red wine and a simple salad for a complete dining experience. Enjoy!