Braised Short Rib Ragu with Pappardelle and Parmesan Recipe

If you are a fan of rich, soulful Italian cuisine that feels like a warm hug on a plate, then this Braised Short Rib Ragu with Pappardelle and Parmesan Recipe is an absolute must-try. It brings together tender, melt-in-your-mouth short ribs slow-cooked in a fragrant tomato and red wine sauce, served over wide ribbons of pappardelle pasta and crowned with nutty Parmesan cheese. Each bite bursts with layers of deep, hearty flavor that will make you want to savor every mouthful. This dish is comfort food elevated to a decadent experience, perfect for sharing with loved ones on a cozy night in.

Jump to:

• Ingredients You'll Need
• How to Make Braised Short Rib Ragu with Pappardelle and Parmesan Recipe
• How to Serve Braised Short Rib Ragu with Pappardelle and Parmesan Recipe
• Make Ahead and Storage
• FAQs
• Final Thoughts
• Braised Short Rib Ragu with Pappardelle and Parmesan Recipe

Ingredients You'll Need

This Braised Short Rib Ragu with Pappardelle and Parmesan Recipe relies on a handful of simple, high-quality ingredients that each bring something special to the dish. From the robust aroma of fresh vegetables and herbs to the richness of bone-in short ribs and the bright acidity of crushed tomatoes, every element works in harmony to create a sauce that is both luxuriously thick and deeply flavorful.

• 3 ½ pounds bone-in short ribs: These are the star ingredient, providing the rich, tender meat that defines the ragu’s hearty character.
• 1 ½ teaspoon kosher salt: Essential for seasoning the meat and drawing out flavor.
• 1 teaspoon black pepper: Adds a gentle kick and balances the richness of the beef.
• 3 Tablespoons vegetable oil: For browning the ribs perfectly without burning.
• 4 carrots (diced): Bring natural sweetness and texture to the base of the sauce.
• 2 stalks celery (diced): Adds aromatic depth and subtle earthiness.
• 2 medium onions (diced): Provide a flavorful, caramelized foundation when sautéed.
• 4 cloves garlic (minced): Imparts a pungent, savory note that complements the meat beautifully.
• 2 Tablespoons tomato paste: Concentrates the tomato flavor and adds richness to the sauce.
• 1 cup dry red wine (like cabernet): Infuses acidity and complexity while deglazing the pan.
• 1 teaspoon dried oregano: Brings herbal warmth and balance.
• 1 teaspoon dried basil: Adds a sweet, fragrant layer to the flavor profile.
• ¼ teaspoon crushed red pepper flakes: A subtle heat that lifts the sauce.
• ½ teaspoon dried thyme: Offers a fragrant earthiness that pairs perfectly with beef.
• 2 bay leaves: Enhance the sauce with a subtle herbal aroma.
• 1 cup beef broth: Deepens the meaty flavor and helps braise the ribs.
• 1 28 ounce can crushed tomatoes: The heart of the sauce, providing vibrant color and acidity.
• 16 ounces Pappardelle (cooked to package directions): Broad ribbons that catch the luscious sauce with every bite.
• Parmesan cheese, ricotta cheese, fresh basil (for serving): Finishing touches that add creaminess, umami, and bright herbal notes.

How to Make Braised Short Rib Ragu with Pappardelle and Parmesan Recipe

Step 1: Preheat Your Oven

Set the oven to 325 degrees Fahrenheit to prepare for the slow braising process that makes the short ribs so tender. This gentle heat lets the meat soften beautifully while soaking up all those amazing flavors from the sauce.

Step 2: Brown the Short Ribs

Start by patting the short ribs dry with a paper towel and seasoning them generously with kosher salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs for about 3 minutes on each side until they develop a deep, caramelized crust. This browning step is crucial—it locks in the juices and creates rich flavor layers. Work in batches if needed, then transfer the ribs to a plate.

Step 3: Sauté the Vegetables

Remove all but two tablespoons of drippings from the pot. Add diced onions, carrots, and celery to the pot and cook them gently over medium heat, stirring occasionally, for about 10 minutes. This builds the fragrant and sweet base your ragu will rely on.

Step 4: Deglaze and Flavor the Pan

Stir in minced garlic, tomato paste, and dried herbs like oregano, basil, crushed red pepper flakes, and thyme to coat the softened vegetables. Pour in the dry red wine to deglaze the pan, scraping up all those browned bits stuck to the bottom—those are flavor gold! Let the wine simmer until it’s reduced by half for an intense, concentrated taste.

Step 5: Braise the Short Ribs

Add the beef broth, crushed tomatoes, and browned short ribs back into the pot along with the bay leaves. Bring the sauce to a simmer on the stovetop, then cover the Dutch oven and transfer it to your preheated oven. Let the ribs braise slowly for about 3 hours, until the meat is so tender it nearly falls off the bone.

Step 6: Shred the Beef and Combine

Carefully remove the ribs and bay leaves from the pot. Discard the bay leaves and use two forks to shred the meat, discarding any bones and excess fat. Stir the shredded beef back into the sauce, then taste and adjust seasoning with salt and pepper as needed. The sauce should be rich, thick, and packed with flavor now.

Step 7: Serve with Pasta

Stir freshly cooked pappardelle pasta right into the ragu sauce, adding a splash of reserved pasta water if needed to loosen the mixture. Serve the dish hot, garnished with generous shavings of Parmesan cheese, fresh basil leaves, and a dollop of creamy ricotta for added richness.

How to Serve Braised Short Rib Ragu with Pappardelle and Parmesan Recipe

Garnishes

Nothing elevates this Braised Short Rib Ragu with Pappardelle and Parmesan Recipe quite like the toppings. Fresh basil adds a gorgeous pop of color and herbal brightness, while sharp, nutty Parmesan provides a perfect savory finish. Ricotta cheese lends a subtle creaminess that balances the deep tomato and beef flavors and makes each bite just a little more indulgent.

Side Dishes

Keep your sides simple and complementary to let the ragu shine. A crisp green salad with a tangy vinaigrette cuts through the richness, while warm, crusty bread is ideal for mopping up every last bit of sauce. Roasted seasonal vegetables work well too, adding texture and freshness to the meal.

Creative Ways to Present

For an elegant touch, plate the pasta by twirling the pappardelle neatly atop the center of the plate and ladling the ragu on top. Finish with a sprinkle of Parmesan and a fresh basil leaf. For a family-style presentation, serve the ragu in a large rustic bowl right alongside the pasta in a separate dish, letting everyone help themselves.

Make Ahead and Storage

Storing Leftovers

The flavors in this Braised Short Rib Ragu with Pappardelle and Parmesan Recipe actually deepen after resting, so it’s a prime candidate for leftovers. Store any extra ragu in an airtight container in the fridge for up to 3-4 days. Pasta is best stored separately to avoid mushiness.

Freezing

You can freeze the ragu sauce on its own for up to 3 months. Place it in a freezer-safe container, leaving some room for expansion. When ready to enjoy again, thaw overnight in the refrigerator and reheat gently on the stove.

Reheating

Reheat leftovers slowly over low heat to prevent the meat from drying out. Stir occasionally and add a splash of beef broth or reserved pasta water to maintain the sauce’s luscious texture. If reheating pasta with sauce, do so briefly to preserve the pasta’s integrity.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, though bone-in short ribs tend to impart more flavor to the sauce during braising. If using boneless, be sure to adjust cooking time accordingly to achieve the best tenderness.

What type of wine is best for this Braised Short Rib Ragu with Pappardelle and Parmesan Recipe?

A dry red wine with good body, like cabernet sauvignon or merlot, works beautifully. The wine should be something you enjoy drinking, as it significantly influences the flavor of the sauce.

Can I make the ragu in a slow cooker instead of the oven?

Absolutely! After browning the short ribs and sautéing the vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours. The slow cooker method results in equally tender, flavorful meat.

Is there a substitute for pappardelle pasta?

If you can’t find pappardelle, wide fettuccine or tagliatelle are great alternatives that also hold onto thick sauces well. Even rigatoni or penne can work if wide noodles aren’t available.

How can I make this recipe ahead for a dinner party?

The ragu can be prepared a day or two in advance and refrigerated. Just reheat the sauce gently before serving and toss with freshly cooked pasta. This saves time on the big day and often results in more developed flavors.

Final Thoughts

This Braised Short Rib Ragu with Pappardelle and Parmesan Recipe is a labor of love that rewards you with an incredible depth of flavor and satisfaction in every bite. Whether you're cooking for family, friends, or simply treating yourself, it’s the kind of dish that transforms any meal into a special occasion. Once you try it, I bet it will quickly become one of your favorite comfort foods to come back to again and again.

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