Short Ribs Ragu With Pappardelle

Short Ribs Ragu with Pappardelle: A Slow-Cooked Comfort Dish

If you’re looking for a hearty, rich, and flavorful dish that’s perfect for cozy nights or special occasions, Short Ribs Ragu with Pappardelle is the ultimate choice. This comforting meal combines tender, slow-cooked short ribs in a savory, tomato-based ragu sauce, paired with wide, silky pappardelle pasta. The result is a deliciously satisfying dish that will have everyone coming back for seconds.

Ingredients

For this recipe, you’ll need the following ingredients:

For the Short Ribs Ragu:

• 2-3 lbs bone-in short ribs (about 4-6 ribs)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine (choose a dry red, like Cabernet Sauvignon or Merlot)
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Pappardelle:

• 1 lb pappardelle pasta (fresh or dried)
• Salt, for the pasta water
• Parmesan cheese, freshly grated (for serving)

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