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Slow Braised Beef Short Rib Ragu with Pappardelle Recipe

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4.3 from 32 reviews

This Slowly Braised Beef Short Rib Ragu is a rich, comforting Italian-inspired dish featuring tender, fall-apart beef short ribs simmered slowly in a deep tomato and red wine sauce, infused with aromatic herbs and soffritto. Served over pappardelle or your favorite pasta, finished with a touch of cream and parmesan, it's perfect for a special family dinner or cozy gathering.

Ingredients

Beef and Braising

  • 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

Vegetables and Aromatics

  • 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

Pasta and Finishing

  • 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

Instructions

  1. Brown the short ribs: Pat the beef short ribs dry with paper towels. Season generously with kosher salt and ground black pepper. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Brown the ribs on all sides in batches, about 3-4 minutes per side, ensuring they develop a deep crust. Transfer browned ribs to a plate and set aside.
  2. Browns the soffritto: Drain all but 2 tablespoons of fat from the pot. Over medium heat, add the diced carrots, onion, and celery along with 1 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until deeply browned and softened, about 15-20 minutes.
  3. Add aromatics: Add the garlic to the soffritto and cook, stirring, for 1-2 minutes until fragrant. Stir in the tomato paste and cook for another 2-3 minutes until it darkens and coats the vegetables.
  4. Deglaze the pot: Increase heat to medium-high and pour in the red wine, stirring continuously to scrape up browned bits from the bottom. Simmer for 3-4 minutes until the wine is nearly absorbed.
  5. Build and simmer the ragu: Tie the herb blend into a bundle or finely chop and add to the pot along with bay leaves and parmesan rind, if using. Add crushed tomatoes, beef broth or water, and the browned short ribs. Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer gently for 2 ½ to 3 hours, stirring occasionally, until the ribs are fall-apart tender. Add water if the sauce reduces too much.
  6. Shred the beef: Carefully remove short ribs, herbs, bay leaves, and parmesan rind from the pot. Shred the meat using forks, discarding bones. Return shredded meat to the sauce and stir well.
  7. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve about 1 cup of starchy pasta water, then drain pasta without rinsing.
  8. Finish the ragu sauce: Return the ragu to a simmer. Stir in heavy cream and grated parmesan, cooking over low heat until warmed through and combined.
  9. Combine pasta and ragu: Add cooked pasta to the pot with the ragu, tossing to coat evenly. Use reserved pasta water as needed to loosen the sauce or extra parmesan to thicken it. Cook together for 1-2 minutes over medium heat to allow flavors to meld.
  10. Serve: Portion pasta into bowls, topping with additional parmesan, fresh herbs, and crushed red pepper if desired. Serve immediately and enjoy.

Notes

  • The ragu can be cooled and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Use kitchen twine to tie fresh herbs together for easy removal after braising.
  • For a richer sauce, add parmesan rind early and remove before shredding the meat.
  • Reserve pasta water to adjust sauce consistency when combining with pasta.
  • For a lighter version, substitute heavy cream with half-and-half or omit entirely.
  • The dish pairs well with a robust red wine such as Chianti or Cabernet Sauvignon.

Find it online: https://recipethrive.com/slow-braised-beef-short-rib-ragu-with-pappardelle-recipe/