This might be the richest, most comforting pasta dinner you'll crave on a cozy night — the kind that fills your kitchen with warm, inviting aromas. My Tender Short Rib Ragu with Pappardelle Recipe transforms humble ingredients into a melt-in-your-mouth Italian feast you’ll want to make again and again.
Jump to:
Why You'll Love This Recipe
I’ve made this Tender Short Rib Ragu with Pappardelle Recipe countless times, and honestly, it never fails to impress. There’s something so deeply satisfying about tender short ribs slow-cooked in a rich tomato sauce, paired with wide, silky noodles that soak up every drop. Plus, with a few simple steps, you get restaurant-quality flavor at home.
- Melt-in-your-mouth meat: Slow-cooked bone-in short ribs become so tender they almost fall apart, soaking up a deeply flavorful sauce.
- Rich, complex sauce: A combination of prosciutto, fresh herbs, red wine, and tomato paste builds layers of flavor you won’t find in store-bought sauces.
- Perfect pasta pairing: Silky pappardelle noodles are ideal for clinging to every bit of the ragu, making each bite heavenly.
- Make-ahead flexibility: You can prep the ragu ahead of time, freeze leftovers, or even tweak it to suit your taste, making dinner stress-free.
Ingredients & Why They Work
Getting the right ingredients makes all the difference. The combination here creates a deep, savory sauce balanced with acidity and creaminess from the milk—trust me, it’s what takes this ragu from good to extraordinary.
- Bone-in Beef Short Ribs: These thick, meaty ribs add incredible richness; the bones help deepen flavor during cooking.
- Onion & Carrots: Classic soffritto base that softens and sweetens the sauce.
- Garlic & Prosciutto: Adds savory punch and a hint of smoky saltiness.
- Fresh Thyme & Rosemary: These herbs give vibrant earthiness and fragrant notes.
- Red Dry Wine: Pinot Noir or Merlot works beautifully by adding acidity and depth to the sauce.
- Tomato Paste & Crushed Tomatoes: Tomato paste intensifies flavor, while crushed tomatoes provide the perfect sauce texture.
- Bay Leaves: Simmer slowly to add subtle herbal depth without overpowering.
- Whole Milk: A surprise ingredient that softens the tomato acidity and adds silky richness.
- Pappardelle Pasta: Wide, flat noodles soak up the sauce in all the right ways.
- Parmesan & Italian Parsley: Freshly grated cheese and parsley brighten each plate with savory and fresh notes.
Make It Your Way
The beauty of this Tender Short Rib Ragu with Pappardelle Recipe is how easy it is to customize. I love swapping fresh herbs depending on what I have or adding a little pancetta if I’m out of prosciutto. Feel free to make it your own!
- Variation: One of my favorite tweaks is using boneless chuck roast if short ribs are hard to find—just adjust cooking time accordingly, it still comes out tender and flavorful.
- Dietary swaps: To make it dairy-free, simply skip the milk or replace it with full-fat coconut milk—I’ve tried it and it’s still delicious!
- Seasonal changes: Add a splash of balsamic vinegar near the end in colder months for an extra tangy warmth.
Step-by-Step: How I Make Tender Short Rib Ragu with Pappardelle Recipe
Step 1: Season and Sear for Maximum Flavor
Start by generously salting and peppering your short ribs to enhance the meat's natural flavor. Heat a couple of tablespoons of olive oil in a heavy Dutch oven over medium-high heat. I like to let each side sear undisturbed until a beautiful browned crust forms—this caramelization is where a lot of the ragu's depth begins. Don’t rush this part; it usually takes about 3-4 minutes per side. Once all sides are seared, set the ribs aside.
Step 2: Build the Flavor Base
Add a little more olive oil if the pot looks dry, then toss in the diced onions and carrots. Let them soften, stirring occasionally for about 6 minutes—the soft veggies add natural sweetness to balance the sauce. Next, stir in the garlic, prosciutto, thyme, and rosemary, cooking until fragrant but careful not to burn the garlic—about a minute.
Step 3: Deglaze and Simmer
Pour in the red wine and scrape all those lovely browned bits off the pot’s bottom with a wooden spoon—that’s pure flavor right there. Let the wine reduce by half; this concentrates the taste and cooks off the alcohol. Then, stir in the tomato paste, coating the veggies nicely before adding crushed tomatoes and bay leaves. Season with salt and pepper, then nestle the short ribs back under the sauce.
Step 4: Slow Cook to Tender Perfection
Bring everything to a gentle simmer on the stove, cover tightly, and transfer your pot to a 325°F oven. Let the magic happen for 2.5 to 3 hours until the ribs are fall-apart tender. You’ll know it's ready when you can shred the meat effortlessly with two forks.
Step 5: Shred and Finish the Sauce
Pull the ribs out and shred the meat, discarding bones and any excess fat. Toss back into the sauce and stir in the whole milk to mellow acidity and add creaminess. This little step always impresses guests and adds a silky finish you wouldn't expect from a tomato-based ragu.
Step 6: Cook and Toss Pasta
Cook the pappardelle according to package instructions, being sure to reserve about a cup of pasta water before draining. Toss the drained noodles into the ragu, mixing gently to coat. Add a splash of reserved pasta water if the sauce feels too thick—you want every noodle luxuriously slicked with that meaty goodness.
Step 7: Serve and Garnish
Finish plates with a generous sprinkle of freshly grated Parmesan and a handful of chopped Italian parsley for color and brightness. Sit down and enjoy the fruits of your (patient) labor!
Top Tip
From experience, investing time in searing and slow cooking is what makes this Tender Short Rib Ragu with Pappardelle Recipe truly shine. Here are a few tips I've picked up along the way that save stress and boost flavor.
- Sear in batches: Crowding the pan steams meat instead of browning it, so sear your ribs in batches to get that incredible crust.
- Don’t skip wine reduction: Letting the wine reduce brings out deep complexity—you’ll notice the difference right away.
- Use a heavy-bottomed pot: A Dutch oven or oven-safe heavy pot keeps heat even for perfect slow cooking.
- Adjust milk carefully: Add it slowly at the end, tasting as you go so the sauce balances perfectly without being too creamy.
How to Serve Tender Short Rib Ragu with Pappardelle Recipe
Garnishes
I always top the dish with freshly grated Parmesan because it melts slightly and adds salty richness that complements the ragu. A handful of chopped Italian parsley adds a fresh, vibrant note and a pop of color that makes the dish look as good as it tastes.
Side Dishes
This ragu feels like a full experience, but I like serving it alongside garlic-rubbed toasted ciabatta for mopping up extra sauce. A simple arugula salad dressed with lemon and olive oil provides a peppery contrast and keeps the meal balanced.
Creative Ways to Present
For special dinners, I sometimes twirl the pappardelle into neat nests on each plate and drizzle a touch of high-quality extra virgin olive oil on top. Adding a few whole fresh herb sprigs or microgreens can gorgeous elevate the presentation without much effort.
Make Ahead and Storage
Storing Leftovers
I store leftover ragu in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers are usually even better the next day.
Freezing
This sauce freezes beautifully. I portion it out into freezer-safe containers for up to 3 months. Defrost in the fridge overnight for easy weeknight dinners or lazy weekend reheats.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring occasionally. If the sauce thickens too much, add a splash of water or reserved pasta water to loosen it. I recommend tossing it with fresh pappardelle for the best dinner experience.
Frequently Asked Questions:
Yes! Boneless short ribs or boneless chuck roast can be used. The texture might be a bit different but slow cooking will still make the meat tender and flavorful. Just watch the cooking time to avoid drying out the meat.
If you don’t have red wine, you can omit it or replace it with a splash of beef stock or even some reserved pasta water to help loosen the sauce. The wine adds acidity and depth, but it’s possible to get great flavor without it.
Absolutely! Sear the ribs and cook the aromatics on the stovetop as described, then transfer everything to the slow cooker. Cook on low for about 8 hours or high for 4 hours until the meat is tender.
Pappardelle is ideal because its wide, flat shape holds the chunky ragu beautifully. However, tagliatelle, rigatoni, or even ziti are great alternatives if you can’t find pappardelle.
Final Thoughts
This Tender Short Rib Ragu with Pappardelle Recipe holds such a special place in my heart because it’s truly a labor of love that rewards patience with incredible flavor and texture. Sharing it with friends and family always feels like a celebration, even on an ordinary evening. I hope you give it a try — it’s a recipe you’ll want to keep in your repertoire for those moments when you crave something deeply satisfying and utterly comforting.
Print
Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
This rich and comforting Short Rib Ragu Pappardelle recipe features tender, slow-cooked beef short ribs simmered in a flavorful tomato and red wine sauce, served over wide pappardelle pasta. Perfect for a hearty dinner, this dish melds the deep flavors of seared meat, aromatic herbs, and a touch of creaminess from milk to balance the acidity.
Ingredients
Meat
- 4 pounds bone-in beef short ribs - excess fat trimmed
- Salt and pepper
- Olive oil
Vegetables and Aromatics
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 6 cloves garlic, minced
- 2 ounces prosciutto, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, minced
- 3 dried bay leaves
Liquids and Sauces
- 1 cup red dry wine - Pinot Noir, Merlot, Cabernet Sauvignon
- 2 tablespoons tomato paste
- 1 (28 ounce) can crushed tomatoes
- ⅓ cup whole milk - plus more as needed
Pasta and Garnish
- 1 pound pappardelle pasta
- Freshly grated parmesan cheese - for garnish
- Chopped Italian parsley - for garnish
Instructions
- Preheat and Season: Preheat your oven to 325 degrees F. Generously season the short ribs with salt and pepper on all sides to ensure flavorful meat.
- Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large Dutch oven or oven-proof pot over medium-high heat. Sear the short ribs on all sides without moving them too much until a deep golden crust forms. Remove and set aside.
- Sauté Vegetables: Add a little more olive oil to the pot if needed. Cook the diced onions and carrots until softened, about 6 minutes, stirring occasionally to prevent sticking.
- Add Aromatics and Herbs: Stir in the minced garlic and sauté for 1 minute until fragrant. Then add the finely chopped prosciutto, thyme, and rosemary, cooking for an additional minute to release their flavors.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits for extra flavor. Simmer until the wine reduces by half.
- Add Tomato Components: Stir in the tomato paste until dissolved, then add the crushed tomatoes and bay leaves. Season with salt and pepper to taste, mixing well.
- Braise the Short Ribs: Nestle the seared short ribs back into the sauce. Bring to a simmer, cover tightly with a lid, and transfer the pot to the preheated oven. Cook for 2 hours 30 minutes to 3 hours until the meat is fall-apart tender.
- Shred the Meat: Remove the short ribs from the pot, discard the bones and any excess fat, and shred the meat with two forks. Discard the bay leaves and return the shredded meat to the sauce.
- Finish the Sauce: Stir in ⅓ cup whole milk to balance the acidity of the tomatoes. Add more milk if needed for creaminess.
- Cook Pasta: Prepare the pappardelle pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Combine Pasta and Sauce: Toss the cooked pasta into the ragu sauce, adding reserved pasta water as needed to loosen the sauce and coat the noodles evenly.
- Serve and Garnish: Plate the pasta and sauce mixture, then garnish with freshly grated parmesan cheese and chopped Italian parsley. Enjoy your hearty meal!
Notes
- Use bone-in beef short ribs for the best flavor and texture; avoid thinly sliced flanken style.
- For a slow cooker option, sear ribs and vegetables on the stovetop, then combine ingredients in a slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
- Make ahead by preparing the sauce a day before, refrigerate, and reheat on the stovetop before serving.
- Freeze the sauce for up to 3 months in airtight containers; thaw overnight in the fridge and reheat gently.
- Substitutions: boneless beef short ribs or chuck roast can replace bone-in ribs; omit wine and use beef stock or pasta water to adjust sauce consistency.
- Alternate pasta options include tagliatelle, rigatoni, or ziti.
- Swap prosciutto with pancetta diced small for a similar flavor.
- If using dried herbs instead of fresh, use about one third of the fresh herb quantity listed.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 45 g
- Cholesterol: 125 mg
Leave a Reply