When the chill of the evening sets in and the craving for something warm and hearty arises, few dishes can compare to a comforting bowl of Short Rib Beef Ragu with Pappardelle Pasta. This rich and savory dish encapsulates the essence of slow cooking, where time and patience transform humble ingredients into a luxurious meal that feels like a warm hug. The tender chunks of short ribs simmer away in a fragrant sauce, enveloped by the wide, flat ribbons of pappardelle that soak up every drop of flavor. Each forkful promises a delightful experience, where the melt-in-your-mouth beef meets the al dente pasta, creating a symphony of textures and tastes that will leave everyone at the table reaching for seconds. Perfect for a family gathering or a cozy dinner for two, this recipe invites you to savor the art of cooking while bringing friends and family together over a shared love for homemade comfort food.

Why You’ll Love This Recipe?

This Short Rib Beef Ragu with Pappardelle Pasta is not just a meal; it’s an experience that captivates the senses. Here are several reasons that make this dish irresistible. First, the flavor profile is nothing short of extraordinary. The slow-cooked short ribs release their rich, meaty essence, complemented by aromatic vegetables and herbs, creating a sauce that is both complex and comforting. Second, the preparation is straightforward, allowing even novice cooks to impress with minimal effort. The beauty of this recipe lies in its simplicity; once you sear the beef and sauté the vegetables, the slow cooker or pot does the heavy lifting while you relax or prepare a simple side salad. Lastly, the presentation is stunning. The wide pappardelle pasta serves as a perfect canvas for the ragu, making it visually appealing. Topped with freshly grated cheese and a sprinkle of herbs, this dish not only tastes exceptional but looks like a masterpiece on the dinner table.

Ingredients:

To create this luscious Short Rib Beef Ragu with Pappardelle Pasta, you’ll need a selection of fresh ingredients that come together to build layers of flavor. Here’s a comprehensive list to guide your shopping:

3 pounds of boneless short ribs: Look for well-marbled cuts, which will yield tender, juicy meat after slow cooking. Boneless short ribs are easier to handle and shred, making them ideal for this ragu.
2 tablespoons of olive oil: This will be used for searing the short ribs and adding a depth of flavor to the sauce. Extra virgin olive oil is recommended for its rich taste.

1 medium onion, finely chopped: Onions provide a sweet base flavor and aroma when sautéed, essential for building the ragu.
2 cloves of garlic, minced: Fresh garlic adds a zesty kick and complements the savory elements of the dish.
2 carrots, diced: Carrots contribute natural sweetness and balance the richness of the beef.

2 celery stalks, diced: Celery enhances the dish’s depth and adds a pleasant crunch when cooked.
28 ounces of crushed tomatoes: Choose high-quality canned tomatoes for a rich, vibrant sauce. Alternatively, fresh tomatoes can be used when in season.
2 cups of beef broth: This will ensure the ragu remains moist and flavorful. Homemade broth is preferred for the best results.

1 bay leaf: A single bay leaf adds a subtle herbal note that enhances the overall flavor profile.
1 teaspoon of dried oregano: This herb brings an earthy, aromatic quality to the ragu.
1 teaspoon of dried thyme: Thyme’s earthy notes complement the beef beautifully.

Salt and pepper, to taste: Essential for seasoning the beef and the sauce as it cooks.
12 ounces of pappardelle pasta: This wide pasta is perfect for holding onto the ragu. You can find it fresh or dried in most grocery stores.
Fresh parsley, chopped (for garnish): A sprinkle of fresh parsley adds a pop of color and freshness to the dish.

Grated cheese (such as Parmesan or Pecorino Romano), for serving: Cheese adds a delightful salty finish to each plate.

How To Make Short Rib Beef Ragu with Pappardelle Pasta?

Creating your Short Rib Beef Ragu with Pappardelle Pasta is a rewarding process that allows the flavors to develop beautifully over time. Follow these detailed steps for a perfect dish:

Begin by preparing your short ribs. Pat them dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, ensuring not to overcrowd the pot. Sear each side for about 3-4 minutes until they develop a deep brown crust. Remove the browned short ribs and set them aside on a plate.
In the same pot, lower the heat to medium and add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent. Add the minced garlic and cook for an additional minute until fragrant.

Return the seared short ribs to the pot. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot for extra flavor. Stir in the bay leaf, oregano, thyme, and adjust the seasoning with salt and pepper as needed.
Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and let it cook for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds apart. Alternatively, you can transfer the pot to a preheated oven at 325°F (163°C) and cook it for the same amount of time.
Once the beef is tender, remove the pot from the heat. Using two forks, shred the beef into bite-sized pieces, discarding any excess fat. Stir the meat back into the sauce and taste for seasoning, adjusting as necessary.

While the ragu is simmering, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water. Cook until al dente, about 3-4 minutes for fresh pasta or 8-10 minutes for dried pasta. Drain the pasta and reserve a cup of the pasta water.
Combine the cooked pappardelle with the ragu in the pot, gently tossing to coat the pasta in the sauce. If the ragu is too thick, add a splash of reserved pasta water to achieve your desired consistency.
Serve the Short Rib Beef Ragu over the pappardelle, garnished with freshly chopped parsley and a generous sprinkle of grated cheese. Enjoy your delicious homemade meal!

Tips For Variations:

While the classic Short Rib Beef Ragu with Pappardelle Pasta is a timeless favorite, there are numerous ways to add a personal touch to your dish. Here are some creative variations to consider:

For a spicy kick, add a pinch of red pepper flakes to the pot while sautéing the vegetables. This will infuse the ragu with a delightful heat that contrasts beautifully with the richness of the beef.
Experiment with different herbs. Instead of oregano and thyme, try using rosemary or a mix of Italian herbs to give the ragu a unique flavor profile. Fresh herbs can also be added at the end of cooking for an aromatic finish.

Incorporate mushrooms for an earthy depth. Sauté sliced cremini or shiitake mushrooms along with the onions and carrots to enhance the umami flavor of the ragu.
For a more robust ragu, consider adding a tablespoon of tomato paste during the vegetable sauté stage. This will intensify the tomato flavor and add complexity to the sauce.
If you’re looking to make this dish more budget-friendly, you can substitute the short ribs with chuck roast. While it may not be as tender, slow-cooking will still yield a delicious and satisfying sauce.

For a twist on the pasta, consider using other types like tagliatelle or fettuccine. These alternatives will still pair well with the hearty ragu while providing a different texture.
For a richer sauce, try adding a splash of beef broth halfway through the cooking process. This will help maintain moisture and deepen the flavors.
Finally, for an elegant touch, serve the ragu with a side of garlic bread or a simple arugula salad dressed with lemon and olive oil. These accompaniments will elevate the meal and provide a refreshing contrast to the hearty ragu.

Serving Suggestions:

Presenting your Short Rib Beef Ragu with Pappardelle Pasta can be just as enjoyable as preparing it. Here are some serving suggestions to make your meal even more special:

For an inviting table setting, serve the ragu family-style in a large bowl or platter, allowing guests to help themselves. This encourages a communal dining experience, perfect for gatherings.

Consider using a rustic wooden board as a serving platter. The natural wood adds warmth and charm, enhancing the overall aesthetic of the dish.
Pair the ragu with a side of garlic bread or crusty Italian bread for dipping. This not only complements the meal but also provides a way to savor every bit of the delicious sauce.
For an elegant touch, garnish the ragu with microgreens or edible flowers. This unexpected addition will impress your guests and elevate the dish’s presentation.

Offer freshly grated cheese on the side, allowing each guest to add as much or as little as they desire. This interactive element enhances the dining experience.
To create a complete meal, serve a light salad made with mixed greens, cherry tomatoes, and a simple vinaigrette. This will balance the richness of the ragu and refresh the palate.
Finally, don’t forget a selection of beverages. Sparkling water with lemon or a refreshing herbal tea can provide a lovely contrast to the hearty flavors of the dish.

FAQ:

Can I make the ragu ahead of time?

Absolutely! The ragu can be made a day in advance. In fact, the flavors often deepen and improve after sitting overnight. Store it in the refrigerator and reheat gently before serving.

Can I freeze the Short Rib Beef Ragu?

Yes, you can freeze the ragu for up to three months. Make sure to cool it completely before transferring it to an airtight container. Thaw it in the refrigerator before reheating.

What can I substitute for pappardelle pasta?

If pappardelle is unavailable, tagliatelle or fettuccine are great alternatives. They will provide a similar texture and hold the sauce well.

How do I know when the short ribs are done cooking?

The short ribs are done when they are fork-tender and easily shred apart. This typically takes about 2.5 to 3 hours of slow cooking.

What can I serve with this dish?

Along with the ragu, consider serving garlic bread, a simple green salad, or roasted vegetables to complete the meal. These sides will enhance the overall dining experience.

Short Rib Beef Ragu with Pappardelle Pasta

A comforting bowl of Short Rib Beef Ragu with Pappardelle Pasta, perfect for family gatherings or cozy dinners.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 3

Total Time 3 15

Course Main

Cuisine American

Servings 4 servings

Equipment

Large Pot or Dutch Oven

Mixing Bowl
Wooden Spoon

Ingredients

Main Ingredients

3 pounds Boneless Short Ribs Look for well-marbled cuts.

2 tablespoons Olive Oil Extra virgin recommended.
1 medium Onion, finely chopped
2 cloves Garlic, minced

2 medium Carrots, diced
2 stalks Celery, diced
28 ounces Crushed Tomatoes High-quality canned or fresh when in season.

2 cups Beef Broth Homemade preferred.
1 leaf Bay Leaf
1 teaspoon Dried Oregano

1 teaspoon Dried Thyme
to taste Salt and Pepper For seasoning.
12 ounces Pappardelle Pasta Fresh or dried.

to taste Fresh Parsley, chopped For garnish.
to taste Grated Cheese (Parmesan or Pecorino Romano) For serving.

Instructions

Pat the short ribs dry with paper towels and season with salt and pepper.

Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Sauté onions, carrots, and celery in the same pot for 5-7 minutes until softened. Add minced garlic and cook for another minute.
Return the short ribs to the pot. Add crushed tomatoes and beef broth, scraping the bottom for flavor. Stir in bay leaf, oregano, thyme, and season with salt and pepper.

Bring to a simmer, cover, and cook on low for 2.5 to 3 hours until beef is fork-tender.
Shred the beef into bite-sized pieces and stir back into the sauce. Adjust seasoning as needed.
Cook pappardelle pasta according to package instructions until al dente. Drain and reserve a cup of pasta water.

Combine the cooked pasta with the ragu, tossing to coat. Add reserved pasta water if needed for consistency.
Serve garnished with parsley and grated cheese. Enjoy!