Short Ribs Ragu with Pappardelle

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Description:
Short Ribs Ragu with Pappardelle is a rich and hearty Italian dish featuring tender, slow-cooked beef short ribs simmered in a savory tomato-based sauce. Paired with wide ribbons of pappardelle pasta, the ragu is packed with deep flavors, making it perfect for a comforting dinner or a special occasion. The melt-in-your-mouth beef and thick, flavorful sauce coat the pasta beautifully, creating an irresistible dish.

Ingredients:

For the Short Ribs Ragu:

  • Beef short ribs (bone-in): 2 ½ lbs (1.1 kg)
  • Olive oil: 2 tbsp
  • Onion (finely chopped): 1 large
  • Carrots (peeled and diced): 2 medium
  • Celery (diced): 2 stalks
  • Garlic (minced): 4 cloves
  • Tomato paste: 2 tbsp
  • Crushed tomatoes: 1 can (28 oz / 800 g)
  • Red wine: 1 cup (240 ml)
  • Beef broth: 2 cups (480 ml)
  • Bay leaves: 2
  • Fresh thyme: 4-5 sprigs
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Red pepper flakes (optional): ¼ tsp

For the Pappardelle:

  • Pappardelle pasta: 12 oz (340 g)
  • Fresh parsley (chopped): ¼ cup for garnish
  • Parmesan cheese (grated): ½ cup for serving

Optional Ingredients (for extra flavor):

  • Fresh basil (for garnish)
  • Mushrooms (sliced and sautéed): 1 cup
  • A splash of balsamic vinegar (for extra depth in the sauce)
  • Heavy cream (for a creamier ragu): ¼ cup

Instructions:

  1. Prepare the short ribs:
    Season the short ribs generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
  2. Cook the vegetables:
    In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes until slightly caramelized.
  3. Deglaze with wine:
    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until the wine has reduced by half.
  4. Add the tomatoes and broth:
    Stir in the crushed tomatoes, beef broth, bay leaves, thyme, salt, black pepper, and red pepper flakes (if using). Return the short ribs to the pot, submerging them in the sauce.
  5. Slow-cook the ragu:
    Reduce the heat to low, cover the pot, and let the ragu simmer for 2 ½ to 3 hours, or until the short ribs are fall-apart tender. You can also transfer the pot to a 325°F (160°C) oven for the same amount of time.
  6. Shred the short ribs:
    Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones and any excess fat. Return the shredded meat to the sauce, stirring to combine. Let the sauce simmer for another 10-15 minutes to thicken.
  7. Cook the pappardelle:
    While the ragu finishes, cook the pappardelle according to the package instructions until al dente. Drain and reserve some pasta water.
  8. Toss the pasta and serve:
    Toss the cooked pappardelle in the short rib ragu, adding a bit of reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with chopped parsley and grated Parmesan cheese.

Tips for Success:

  • Sear the short ribs well: Browning the short ribs properly adds deep flavor to the ragu.
  • Slow cooking is key: Letting the sauce simmer slowly for a few hours allows the flavors to fully develop and the beef to become ultra-tender.
  • Use fresh herbs: Fresh thyme and bay leaves enhance the depth of flavor in the sauce. Remove them before serving.

Recommendations:

  • Serve with crusty bread: A slice of crusty bread on the side is perfect for soaking up the extra sauce.
  • Make ahead: This ragu gets even better the next day, so consider making it a day ahead and reheating it before serving.
  • Pair with wine: A glass of Chianti or another bold red wine pairs beautifully with the richness of the dish.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 650
  • Protein: 38 g
  • Fat: 35 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Sugar: 7 g
  • Sodium: 950 mg

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