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Short ribs ragu with pappardelle is a dish that embodies the essence of comfort food, offering a warm embrace of rich flavors that linger on the palate. This hearty Italian meal transforms tender, succulent beef short ribs into a velvety sauce that pairs beautifully with wide, ribbon-like pappardelle pasta. The combination of these elements creates a satisfying dish that's perfect for family dinners, gatherings, or simply indulging in a cozy night at home.

Short Ribs Ragu With Pappardelle – Hearty, Comforting, and Irresistible

Indulge in a culinary delight with this Short Ribs Ragu with Pappardelle recipe! Perfect for cozy dinners, this dish combines tender beef short ribs simmered to perfection in a rich sauce, served over wide pappardelle pasta. Discover how each ingredient, from olive oil to fragrant herbs, plays a vital role in creating this flavor-packed experience. Elevate your mealtime with this comforting Italian classic! #ShortRibsRagu #Pappardelle #ItalianCuisine #ComfortFood #HomemadeDeliciousness #FoodieFavorites
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Ingredients
  

3 lbs beef short ribs, bone-in

2 tablespoons olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 cup dry red wine

1 can (14 oz) crushed tomatoes

2 cups beef broth

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

12 oz pappardelle pasta

Fresh basil, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Sear the Ribs: In a large heavy pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them until browned on all sides (about 3-4 minutes per side). Remove and set aside.

    Sauté Vegetables: In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce for about 3 minutes.

        Add tomatoes and broth: Stir in the crushed tomatoes, beef broth, tomato paste, oregano, thyme, and bay leaf. Return the seared short ribs to the pot. Bring the mixture to a gentle simmer.

          Cook the Ragu: Cover the pot and reduce the heat to low. Let the ragu simmer for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat easily falls off the bone. Stir occasionally and adjust seasoning with salt and pepper.

            Prepare the Pappardelle: While the ragu is cooking, bring a large pot of salted water to a boil. Cook pappardelle pasta according to package instructions. Drain and set aside.

              Shred the Meat: Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones. Return the shredded meat to the ragu, and mix well.

                Combine Pasta and Ragu: Toss the cooked pappardelle pasta with the ragu until well coated. If the sauce is too thick, add a splash of pasta water to adjust the consistency.

                  Serve and Garnish: Serve the short ribs ragu over the pappardelle. Garnish with fresh basil and a generous sprinkle of grated Parmesan cheese. Enjoy!

                    Prep Time, Total Time, Servings: 20 minutes | 3 hours 30 minutes | 6 servings