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Oven Braised Short Rib Ragu with Pappardelle

5 from 1 reviews

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!

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