Short Ribs Ragu With Pappardelle

• Salt, for the pasta water
• Freshly grated Parmesan cheese, for garnish
• Fresh parsley, chopped (optional, for garnish)

How to Make Short Ribs Ragu with Pappardelle

Step 1: Brown the Short Ribs

Start by seasoning the short ribs with salt and pepper on all sides. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, brown the short ribs on all sides. This will take about 4-5 minutes per side. Browning the meat develops a deep, flavorful crust that will infuse the ragu with rich taste. After the short ribs are browned, remove them from the pot and set them aside.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and beginning to caramelize. Add the garlic and sauté for another 1-2 minutes until fragrant. This creates the aromatic base for the ragu.

Step 3: Deglaze the Pot

Once the vegetables are softened, pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—these bits are packed with flavor and will help enhance the sauce. Let the wine cook for about 3-4 minutes, allowing it to reduce slightly.

Step 4: Build the Ragu Sauce

Add the tomato paste, crushed tomatoes, and beef broth to the pot. Stir to combine, then return the short ribs to the pot, nestling them into the sauce. Add the fresh rosemary, thyme, and bay leaf to the pot. If desired, add 1 teaspoon of sugar to balance the acidity of the tomatoes.

Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the short ribs braise gently for about 2.5 to 3 hours, or until the meat is tender and can be easily shredded with a fork. Check occasionally to make sure the sauce is not drying out—add a bit more beef broth if needed.

Step 5: Shred the Meat

Once the short ribs are tender, remove them from the pot and set them aside. Use two forks to shred the meat, removing the bones and any excess fat. Discard the bones and return the shredded meat to the pot. Stir the ragu to combine the meat with the sauce, adjusting the seasoning with salt and pepper as needed.

For a creamier texture, stir in heavy cream at this point. Let the ragu simmer for an additional 5-10 minutes to allow the flavors to meld together.

Step 6: Cook the Pappardelle

While the ragu is finishing, bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions, typically around 2-4 minutes for fresh pasta. If you’re using dried pappardelle, follow the cooking time on the package.

Once the pasta is cooked, drain it, reserving a little pasta water to help loosen the sauce if needed.

Step 7: Serve the Dish

Toss the cooked pappardelle pasta with the short ribs ragu, adding a splash of pasta water if needed to help coat the noodles. Serve the dish hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for a touch of color.

Tips for the Perfect Short Ribs Ragu with Pappardelle

• Slow and Low Cooking: Braising the short ribs slowly over low heat is the key to developing deep flavor and tender meat. If you have time, you can even let the ragu simmer for up to 4 hours for extra richness.
• Wine Substitution: If you prefer not to use wine, you can substitute with extra beef broth or stock. The wine adds acidity and complexity to the sauce, but the dish will still be delicious without it.
• Freezing: This ragu freezes beautifully. If you have leftovers, let it cool completely and store in an airtight container in the freezer for up to 3 months. Simply reheat gently when you’re ready to serve.
• Pappardelle Substitutes: If you can’t find pappardelle, you can substitute with other wide pasta like fettuccine or tagliatelle. Fresh pasta is preferred for its delicate texture, but dried pasta will work just as well.

Why You’ll Love This Dish

• Deep, Savory Flavor: The slow-braised short ribs create a ragu with incredible depth of flavor that is perfect for a satisfying meal.
• Perfectly Paired with Pappardelle: The wide, flat pasta perfectly soaks up the rich ragu, making every bite a delicious combination of flavors and textures.
• Comforting and Hearty: This is a meal that feels indulgent and satisfying, making it ideal for special occasions, family dinners, or cozy nights at home.
• Impressive Yet Simple: While this dish looks and tastes gourmet, the process is surprisingly straightforward. It’s perfect for impressing guests or treating yourself to something special.

Conclusion

Short Ribs Ragu with Pappardelle is a dish that combines simplicity with luxury. The rich, flavorful ragu paired with tender short ribs and wide, silky pasta is the ultimate comfort food. Whether you’re making it for a special dinner or a cozy weekend meal, this dish is sure to please everyone at the table with its depth of flavor and melt-in-your-mouth tenderness. Give it a try, and prepare to savor every bite!