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
Scale
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
