Name: Slow Braised Beef Short Rib Ragu with Pappardelle Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 4 pounds English cut beef short ribs; 3 tablespoons olive oil, divided; Kosher salt and ground black pepper, to season; 1 cup dry red wine; 1 (0.75-ounce) package fresh poultry herb blend (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves, and 12 sprigs fresh thyme); 2 bay leaves; Optional: 1 parmesan rind; 14 ounces crushed tomatoes; 2 cups low-sodium beef broth/stock or water; 3 large carrots, peeled and diced; 1 large yellow onion, finely diced; 1 stalk celery, finely diced; 8 cloves garlic, finely chopped or grated; 6 ounces tomato paste; 24 ounces pappardelle or pasta of choice (such as casarecce, bucatini, or gnocchi); ½ cup heavy cream; ½ cup grated parmesan, plus more for serving; For serving (optional): grated parmesan, finely chopped fresh herbs, crushed red pepper flakes

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If you have a craving for something rich, comforting, and downright soul-satisfying, you are going to adore this Slow Braised Beef Short Rib Ragu with Pappardelle Recipe. Imagine tender, melt-in-your-mouth beef short ribs slowly braised in a luscious tomato and red wine sauce, infused with aromatic herbs, and served over wide, silky pappardelle noodles. This recipe transforms everyday ingredients into a hearty, elegant dish that feels like a warm hug at the end of a long day. It’s a labor of love that rewards you with layers of deep, rich flavors and velvety textures that will keep everyone asking for seconds.

Ingredients You'll Need

The image shows a close-up of a thick stew with shredded brown meat mixed with chunks of orange carrots, all covered in a rich, dark reddish-brown sauce. Small green herb leaves are scattered on top, adding a fresh touch. A wooden spoon is lifting a portion of the stew from a black pot, revealing the stew’s moist and tender texture. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Slow Braised Beef Short Rib Ragu with Pappardelle Recipe is in its simplicity. Each ingredient plays a crucial role, from the savory beef that forms the base to the fresh herbs that lift the sauce with fragrant notes. The combination of aromatic vegetables and quality tomatoes creates a ragu that is both rich and nuanced without any fuss.

4 pounds English cut beef short ribs: The star of the dish, these ribs become incredibly tender with slow braising.
3 tablespoons olive oil, divided: Used for browning the meat and sautéing the soffritto, it adds depth and richness.
3 large carrots, peeled and diced: Adds natural sweetness and body to the sauce.
1 large yellow onion, finely diced: Provides essential savory undertones and texture.
1 stalk celery, finely diced: Complements the soffritto mix with a subtle earthiness.
8 cloves garlic, finely chopped or grated: For an irresistible aromatic boost.
6 ounces tomato paste: Concentrates the tomato flavor and adds a beautiful depth and color.
1 cup dry red wine: Adds complexity and helps deglaze the pot with wonderful flavor.
1 package fresh poultry herb blend (or rosemary, sage, thyme): Essential herbs for a fragrant, layered taste.
2 bay leaves: Infuse a subtle herbal hint into the ragu.
Optional: 1 parmesan rind: Adds a rich umami boost to the sauce.
14 ounces crushed tomatoes: Forms the tasty base of the sauce with natural tanginess.
2 cups low-sodium beef broth or water: Keeps the ragu moist during the long braise, ensuring luscious texture.
Kosher salt and ground black pepper to season: Brings all the flavors together perfectly.
24 ounces pappardelle or pasta of choice: Wide noodles like pappardelle hold the rich ragu beautifully.
½ cup heavy cream: For a luxurious, creamy finish to the sauce.
½ cup grated parmesan: Adds cheesy richness and helps bind the sauce to the pasta.
Additional parmesan and fresh herbs for serving: Great for garnish and extra flavor.

How to Make Slow Braised Beef Short Rib Ragu with Pappardelle Recipe

Step 1: Brown the Short Ribs

Start by patting the beef short ribs dry to ensure a perfect sear. Generously season them with salt and pepper, then brown in batches in hot olive oil until each side achieves a stunning golden crust. This browning step is crucial as it builds the deep umami flavor that makes the ragu unforgettable.

Step 2: Brown the Soffritto

Using the same pot, add your diced carrots, onion, and celery with a little seasoning and cook slowly until deeply caramelized. This soffritto is the flavor foundation of your ragu, providing sweetness and complexity in every bite.

Step 3: Add Aromatics and Tomato Paste

Stir in the garlic and cook until fragrant, then mix in the tomato paste, letting it brown slightly to heighten its natural sweetness and richness. This transforms the soffritto into a thick, flavorful base for your sauce.

Step 4: Deglaze with Red Wine

Pour in the dry red wine and scrape up all the beautifully browned bits clinging to the bottom of the pot. This deglazing step lifts all the concentrated flavors off the pan and infuses your ragu with a deep, robust character.

Step 5: Build and Simmer the Short Rib Ragu

Tie your herbs together and add them, along with bay leaves, parmesan rind (if using), crushed tomatoes, beef broth, and the browned short ribs back into the pot. Bring it to a boil then reduce to a gentle simmer. Cover and let it cook low and slow for 2 ½ to 3 hours until the meat falls off the bone tender.

Step 6: Shred the Short Ribs and Finish the Ragu

Remove the short ribs and shred the meat, discarding the bones and spent herbs. Return the shredded beef to the pot and stir it into the sauce, which should now be a rich, thick mess of pure deliciousness.

Step 7: Cook the Pappardelle

While the ragu simmers, bring a large pot of salted water to a boil and cook your pasta until al dente. Reserve some pasta water before draining to help marry the sauce and noodles later.

Step 8: Finish the Sauce and Combine with Pasta

Stir the heavy cream and parmesan into the ragu, keeping it on low heat as you toss in the cooked pappardelle. Add reserved pasta water as needed to achieve that perfect coat that clings to every strand.

Step 9: Serve and Enjoy

Divide the luscious short rib ragu pappardelle among bowls and finish each plate with a generous sprinkle of parmesan and fresh herbs. Every bite should feel like a celebration of comfort food done right.

How to Serve Slow Braised Beef Short Rib Ragu with Pappardelle Recipe

A round white pot with handles is filled with a black round pan, inside it rests a round metal sieve holding pale yellow ribbon pasta. The pasta strands are loosely piled with a smooth, slightly shiny surface and soft texture, filling the sieve completely. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Grated parmesan and freshly chopped herbs are your go-to garnishes here, bringing freshness and bright notes to balance the richness of the ragu. A sprinkle of crushed red pepper flakes can add a delightful little kick too if you like a touch of heat.

Side Dishes

Serve alongside a crisp green salad dressed simply with lemon and olive oil or a rustic garlic bread to soak up every last bit of that heavenly sauce. Lightly sautéed greens like spinach or kale also make a lovely, nutrient-rich contrast.

Creative Ways to Present

For a more elegant presentation, twirl the pappardelle high into nests on each plate, then ladle the ragu over the top like a glorious crown. You can also layer the ragu under the pasta for a beautiful visual effect that showcases the tender meat below that buttery pasta.

Make Ahead and Storage

Storing Leftovers

This Slow Braised Beef Short Rib Ragu with Pappardelle Recipe actually tastes even better the next day as the flavors deepen. Store any leftovers in an airtight container in the fridge for up to 3 days.

Freezing

If you want to keep the ragu longer, it freezes brilliantly. Remove the pasta and freeze the beef ragu sauce separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat the ragu slowly on the stove with a splash of water or broth to loosen the sauce if needed. Reheat the pasta separately by briefly dunking in boiling water or tossing gently in a hot pan before combining again to serve.

FAQs

Can I use a different cut of beef?

While short ribs are perfect because of their fat content and tenderness, you can use beef chuck roast if short ribs are unavailable. The slow braising method will still yield wonderful results.

What pasta works best with this ragu?

Wide noodles like pappardelle or even bucatini work beautifully since they hold the chunky sauce well. You could also try casarecce or gnocchi for a fun twist.

Is it necessary to use red wine?

Red wine adds fantastic depth and richness, but you can substitute with extra beef broth or water if preferred. The flavor will be slightly lighter but still delicious.

Can I prepare this recipe in a slow cooker?

Absolutely! Brown the meat and sauté the vegetables on the stove as instructed, then transfer everything to your slow cooker and cook on low for around 6-8 hours for tender perfection.

How do I prevent the ragu from drying out during cooking?

Keep an eye on the liquid level; if it reduces too much, simply add a splash more water or broth and lower the heat to maintain a gentle simmer.

Final Thoughts

If you’re searching for a show-stopping, hearty meal that feels like a feast yet is surprisingly straightforward, this Slow Braised Beef Short Rib Ragu with Pappardelle Recipe is a winner every time. Take your time, savor the process, and get ready to share a dish that will warm hearts and plates alike. Trust me, once you try it, it’s going to become a beloved recipe in your kitchen rotation.

Ingredients You'll Need