Short Ribs Ragu With Pappardelle

Short Ribs Ragu with Pappardelle: A Comforting and Luxurious Meal

If you’re looking for a dish that combines rich, melt-in-your-mouth flavors with the perfect balance of tenderness and heartiness, look no further than Short Ribs Ragu with Pappardelle. This recipe elevates classic comfort food to new heights, making it a perfect choice for a special dinner or a cozy family meal.

The slow-braised short ribs create a deeply flavorful ragu that simmers for hours, infusing the sauce with a savory, rich depth. Paired with wide, ribbon-like pappardelle pasta, this dish is a true indulgence that feels as luxurious as it tastes. Let’s dive into how to make this comforting and hearty meal that will surely become a family favorite.

Why You’ll Love Short Ribs Ragu with Pappardelle

• Tender and Flavorful Short Ribs: The key to this dish is the short ribs, which are slow-braised in a savory sauce until they are fall-off-the-bone tender. The meat becomes so tender that it practically melts in your mouth, creating a rich base for the ragu.
• Perfectly Paired with Pappardelle: Pappardelle is a wide, flat pasta that’s ideal for soaking up the rich, flavorful ragu. Its broad surface allows each bite to carry a satisfying amount of sauce, making it the perfect match for the short rib ragu.
• Deep, Savory Flavor: The ragu sauce is made with aromatics like garlic, onions, and carrots, along with tomatoes, wine, and herbs, which bring out deep, complex flavors. As the short ribs cook low and slow, the sauce thickens and intensifies.
• Comforting and Hearty: This is the ultimate comfort food—rich, satisfying, and perfect for colder weather or a cozy evening in. It’s the kind of meal that feels like a hug from the inside.

Ingredients for Short Ribs Ragu with Pappardelle

For the Short Ribs Ragu:

• 4-5 bone-in short ribs (about 3-4 pounds)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1/2 cup red wine (such as Cabernet Sauvignon or Merlot)
• 1 can (14.5 oz) crushed tomatoes (or tomato puree)
• 2 cups beef broth (or stock)
• 1 sprig fresh rosemary
• 2-3 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• 2 tablespoons heavy cream (optional, for a creamier ragu)

For the Pappardelle:

• 1 pound fresh pappardelle pasta (or dried, if fresh isn’t available)

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