Oven Braised Short Rib Ragu Pappardelle

Short Rib Ragu Pappardelle is a hearty, bold, and incredibly delicious pasta dish! Made with bone-in beef short ribs, thick cut pappardelle pasta, red wine, Soffritto vegetables, and aromatic fresh herbs … this slow oven braised meat sauce will have your kitchen smelling delectable for hours. It is the perfect Sunday dinner recipe that tastes like it came straight from a restaurant!

Hearty, Bold, & Delicious Italian Pasta Dish

My favorite part of the fall and winter months is that it is the time of year for hearty, cozy, flavorful, and comforting meals.

You know the ones that simmer on the stove or slow cook in the oven for hours on a Sunday making your kitchen smell absolutely incredible. I am literally drooling as we speak.

This Oven Braised Short Rib Ragu Pappardelle is just that. It is honestly the best of the best! My sister said she could smell it from the stairway of our apartment building.

And if that is not what you are looking for from a labor-of-love-meal, you are missing out!

This flavorful, bold, and rich meat sauce served over cooked pappardelle pasta is like a restaurant quality dish you can enjoy in your comfy clothes on the couch.

It is also the perfect dinner to serve to impress guests or a date. Everyone will absolutely love it!

Ingredients

This pasta dish is so dang delicious – it tastes like it could be straight from the kitchen of an Italian restaurant! But it is actually made at home with simple ingredients.

The amazing bold flavor comes from nothing fancy, just maximizing the taste of the basics. When slow cooked the simple vegetables, red wine, tomatoes, and hearty cut of meat come together to make the most scrumptious meal.

Ingredient Notes

• Short Ribs: The main ingredient of this short rib recipe is of course short ribs! You will need 3 lbs of bone-in beef short ribs.
• Pappardelle Pasta: Pappardelle pasta is the perfect pasta for this hearty Italian meat sauce. 12 oz is perfect!
• Soffritto Vegetables: Carrots, onion, and celery, also known as Soffritto vegetables, are the base of this sauce. And while technically not part of the trio, you’ll also need fresh garlic. 1 cup chopped carrots, 1 cup celery, 1 yellow onion, and 8 garlic cloves.
• Tomato Paste: To add some delicious, concentrated, and bold flavor you’ll need tomato paste. 2 tbsp to be exact!
• Red Wine: Red wine gives this meat sauce such incredible flavor. Do not skip out on it! 1 1/2 cups of cabernet sauvignon or chianti.
• Diced Tomatoes: Diced tomatoes make up a large majority of the braising liquid here. 28 oz is perfect.
• Beef Broth: The other main element of the braising liquid is beef broth. Add 1 1/2 cups.
• Fresh Thyme & Bay Leaves: Fresh herbs are so so key to this recipe! 3 fresh bay leaves and a large bundle of fresh thyme give incredible flavor.
• Olive Oil: Use 2 tbsp of olive oil to sear the short ribs at the very beginning of the cooking process.
• Salt & Pepper: Lastly, season generously with salt and black pepper throughout this entire recipe.

Kitchen Tools

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• Dutch Oven
• Large Pot
• Pasta Strainer
• Cutting Board
• Chef Knife
• Liquid Measuring Cup
• Measuring Cups / Spoons
• Wooden Spoon
• Cheese Grater

How To Make This Recipe

This al dente pasta dish with a delicious, rich sauce has a few main steps!

You’ll sear the short ribs, sweat down the veggies, build the braising liquid, and then slow braise in the oven for a few hours. Then all that’s left is to combine with some hearty pappardelle.

It is a restaurant quality, yet relatively easy to make dinner recipe. Perfect for cozy Sundays!

Step By Step Instructions

Step 1: Start by removing any excess moisture from the short ribs.  I like to pat the short ribs dry with paper towels.  Then season all sides thoroughly with salt and pepper.

Step 2: Next add the olive oil to the bottom of a large dutch oven or heavy-bottomed pot.  Place on the stove top over medium-high heat.

Step 3: Add the short ribs to the hot oil in the bottom of the pan. Sear on both sides for about 3-4 minutes or until a golden brown sear is developed.  Then remove the browned short ribs from the dutch oven.

Step 4: Add the chopped onion, carrots, and celery to the same pot.  Season with salt and pepper.  Sweat down for 10 minutes to develop the flavors.

Step 5: Next add in the garlic.  Sauté for another 2 minutes.

Step 6: Then add the tomato paste.  Mix in and sauté for about 5 minutes until it reaches a deeper color.

Step 7: Next add the red wine to deglaze.  Scrape the browned bits from the bottom of the pot and combine everything thoroughly.  Bring to a simmer for about 5 minutes to allow the wine to cook almost completely off.

Step 8: Next add the diced tomatoes, beef broth, fresh thyme, fresh bay leaves, and seared short ribs to the pot.  Combine and ensure the short ribs are mostly covered with braising liquid.

Step 9: Bring to a boil.  Then cover and place in the oven at 325 degrees for 2-3 hours.  I recommend 3 hours if you can!

Step 10: Remove the dutch oven from the oven and ensure the meat is fork tender and easy to pull apart.  Then remove the short ribs, bay leaves, thyme stems, and bones from the pot.  Skim off the excess fat from the remaining braising liquid.  Check out the Expert Tips section of the post for tips on how to!

Step 11: Transfer the short ribs to a plate or cutting board and shred with your hands or two forks.  Discard any fatty pieces.

Step 12: Place the dutch oven with the braising liquid back on the stovetop over a medium-low heat.  Allow the braising liquid to simmer for a few minutes and thicken.

Step 13: While the liquid is thickening, cook the pappardelle pasta according to the package instructions in a separate pot.

Step 14: Add the shredded meat back into the thickened braising liquid.  Combine thoroughly.  Taste and add salt and pepper accordingly.

Step 15: Next add the cooked pasta into the dutch oven with the short rib ragù.  Combine until the pasta is thoroughly coated.

Step 16: Serve with fresh parmesan cheese and more fresh thyme on top.  Enjoy!

Expert Tips

Make sure the short ribs are dry and the oil is hot before searing. This will give the best results!

Season the short ribs thoroughly with salt and pepper.

Sweat down the veggies for the allotted time. This is key for developing the best flavor from them!

Skim the excess fat from the braising liquid. One way to do this is by placing the dutch oven over half of the stove burner when simmering. The fat will move to the cool side of the pot and will be easier to remove there. I also find using a paper towel to soak it up to be helpful!

Ensure the wine cooks off thoroughly. Nobody wants to taste wine in their pasta!

Chop the vegetables ahead of time to save yourself time when actually preparing this recipe.

Frequently Asked Questions

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Connect With Me!

If you make this braised short rib ragu recipe or any of my other recipes I would absolutely love to know! Tag me @wellnessbykay on Instagram, so I can see and share your recreations!!

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.

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