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papperdelle with short rib ragu
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5 from 3 votes

Short Rib Ragu

This short rib ragu with pappardelle pasta is incredibly flavorful, fall-apart tender, and perfect for a cozy weekend meal at home. It's make-ahead and freezer friendly as well.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 788kcal
Author: Tania

Ingredients

  • 3 to 4 pounds 3 to 4 pounds bone-in beef short ribs - excess fat trimmed
  • Salt and pepper
  • Olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 6 cloves garlic, minced
  • 2 ounces prosciutto, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary leaves, minced
  • 1 cup red dry wine Pinot Noir, Merlot, Cabernet Sauvignon
  • 2 tablespoons tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 3 dried bay leaves
  • cup whole milk plus more as needed
  • 1 pound pappardelle pasta
  • Freshly grated parmesan cheese for garnish
  • Chopped Italian parsley for garnish

Instructions

  • Preheat oven to 325 degrees F.
  • Season short ribs with salt and pepper on all sides generously.
  • In a large Dutch oven pot or oven-proof pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until beautifully browned and a crust forms. Transfer to a plate and set aside. Tip: Let each side sear undisturbed for a better sear.
  • Add a few more drizzles of oil to the pot. Cook the diced onions and carrot until softened, about 6 minutes, stirring occasionally.
  • Add garlic and sauté for another 1 minute until fragrant. Then, stir in the diced prosciutto, thyme, and rosemary for another 1 minute or so.
  • Stir in the red wine, scraping any brown bits from the pot using a wooden spoon. Bring to a simmer until half-reduced.
  • Next, add the tomato paste, stirring to dissolve. Then stir in the canned crushed tomatoes and bay leaves until evenly combined. Season with salt and pepper to taste.
  • Return the seared short ribs to the pot, nesting them under the sauce. Bring to a simmer and cover with lid tightly. Transfer to the preheated oven for 2.5 to 3 hours, or until fall-apart tender.
  • When ready, remove the short ribs from the pot and shred the meat with two forks, discarding the bones and any fatty tissue. Discard the bay leaves too. Return the shredded meat into the sauce. Finish with the whole milk - this will help balance out the acidity of the tomatoes.
  • Cook the pappardelle pasta according to package directions. Before draining the pasta, reserve about 1 cup of pasta water just in case. Add the cooked pasta into the short rib ragu sauce, tossing until evenly coated and incorporated. If needed, add a little bit of pasta water as needed to loosen up the sauce.
  • Serve with freshly grated parmesan cheese and garnish with parsley. Enjoy!

Notes

  • Use bone-in beef short ribs for this recipe. They usually come in thick 4-inch pieces. Do not use the thinly sliced ones, also known as “flanken short ribs.”
  • Slow cooker method: Sear the short ribs and prepare the sauce over the stovetop first to develop the initial stages of flavors. Then, transfer everything to the slow cooker and cook on LOW for 8 hours, or HIGH for 4 hours.
  • Make ahead: Make and refrigerate the sauce the night before. Reheat over the stovetop and serve with your favorite pasta.
  • Freezing: Freeze the sauce in containers for up to 3 months. Thaw in the fridge overnight and reheat over the stovetop.
 
Substitutions and variations:
  • Bone-in short ribs: Boneless beef short ribs or boneless chuck roast will work too.
  • Red wine: Omit, and add a splash of beef stock or reserved pasta water to loosen the sauce if needed.
  • Pappardelle pasta: Tagliatelle, rigatoni, ziti.
  • Prosciutto: Pancetta (small-diced).
  • Fresh herbs: If using dried, use about one third of the amount listed for fresh.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1bowl | Calories: 788kcal | Carbohydrates: 61g | Protein: 45g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 249mg | Potassium: 976mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3571IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 6mg