Oven Braised Short Rib Ragu Pappardelle

Last Updated on November 9, 2022 by Kayla Berman

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!

bowl of short rib ragu pappardelle

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!

braised short rib ragu with pasta in dutch oven

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.
oven braised short rib Italian meat sauce ingredients

Kitchen Tools

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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.

seared beef short ribs in 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.

sautéed carrots, celery, and onion in dutch oven

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

sautéed veggies with tomato pasta

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.

red wine mixed with short rib ragu veggies

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.

ragu ingredients before braising

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.

shredded short rib meat sauce in dutch oven

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!

pappardelle with short ribs sauce

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.

short rib ragu pasta bowl

Frequently Asked Questions

What is a ragu?

A ragu is a hearty Italian meat sauce slow cooked with tomato sauce typically served with pasta dishes.

The sauce typically uses a ground or chopped meat and incorporates celery, carrots, onion, and aromatic herbs.

Can I use a different pasta shape here?

Yes, you could. Although I highly recommend pappardelle.

The thicker, wider nature of the pappardelle noodle makes it perfect for carrying this hearty meat sauce.

Another great option would be rigatoni!

Can I cook this dish on the stovetop?

Yes, you totally can!

If you would prefer to cook on the stovetop, perhaps if you don’t have a large oven friendly pot, you can braise on the stovetop.

At Step 9 instead of placing in the oven – bring to a boil, cover, and let simmer at low heat for 2-3 hours. As with braising in the oven, you’ll know the meat is ready when it is fork tender and pulls off the bone easily.

How to best serve this pasta dish?

This pasta dish is best served with loads of freshly grated parmesan cheese on top and extra fresh herbs. So delicious!

If you are looking for a vegetable side to serve with, check out my roasted broccoli! Or crescent roll garlic knots if you are feeling carby.

How to best store this recipe?

Store this recipe in an airtight container in the refrigerator. It should keep for about 5 days!

pappardelle pasta with oven braised short rib ragu

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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!!

pasta with hearty Italian meat sauce on top

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Oven Braised Short Rib Ragu with 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!

  • Author: Kayla Berman
  • Prep Time: 30 minutes
  • Cook Time: 3 1/2 Hours
  • Total Time: 4 Hours
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Braised
  • Cuisine: Italian

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 12 oz pappardelle pasta
  • 2 tbsp olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 large yellow onion, diced
  • 8 garlic cloves, sliced or minced
  • 2 tbsp tomato paste
  • 1 1/2 cups red wine
  • 28 oz diced tomatoes
  • 1 1/2 cup beef broth
  • 3 fresh bay leaves
  • 1 large bundle fresh thyme sprigs
  • Salt
  • Pepper
  • Fresh parmesan cheese

Instructions

  1. Start by removing any excess moisture from the short ribs.  I like to pat them dry with paper towels.  Then season all sides thoroughly with salt and pepper.
  2. Next add the olive oil to the bottom of a large dutch oven or oven safe heavy-bottomed pot.  Place on the stove top over medium-high heat.
  3. Once the oil is hot, add the short ribs to 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.
  4. Add the onion, carrots, and celery to the same pot.  Season with salt and pepper.  Sweat down for 10 minutes to develop the flavors.
  5. Next add in the garlic.  Sauté for another 2 minutes.
  6. Then add the tomato paste.  Mix in and sauté for about 5 minutes until it reaches a deeper color.
  7. Next add the red wine to deglaze.  Scrape the brown 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.
  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.
  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!
  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!
  11. Transfer the short ribs to a plate or cutting board and shred with your hands or two forks.  Discard any fatty pieces.
  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.
  13. While the liquid is thickening, cook the pappardelle pasta according to the package instructions in a separate pot.
  14. Add the shredded meat back into the thickened braising liquid.  Combine thoroughly.  Taste and add salt and pepper accordingly.
  15. Next add the cooked pasta into the dutch oven with short rib ragù.  Combine until the pasta is thoroughly coated.
  16. Serve with fresh parmesan cheese and more fresh thyme on top.  Enjoy!

Keywords: short rib ragu, beef short rib ragu, short rib ragu pappardelle, short rib ragu with pappardelle

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