This short rib ragu with pappardelle is the ultimate comfort food.
Fall-apart tender beef short ribs simmered low and slow in a tomato-red wine sauce, then tossed with wide ribbons of pasta and finished with zesty gremolata.
Every bite is savory, cozy, and full of soul.
Why You’ll Love This Recipe
Deep, slow-simmered flavor in every bite
Impressive for entertaining yet cozy enough for a quiet night in
Balanced with brightness from fresh lemon gremolata
Freezer-friendly and perfect for meal prep
Pairs beautifully with a glass of red wine or rustic bread
Ingredient Highlights
Short ribs – Rich, meaty, and ideal for slow braising.
Red wine – Adds depth and complexity to the sauce.
Crushed tomatoes & tomato paste – Builds a bold tomato base.
Carrots, onions, garlic – Classic aromatic trio for flavor.
Pappardelle – Wide noodles perfect for catching thick ragu.
Gremolata – A lemon-parsley-garlic garnish for fresh contrast.
Pro Tips Before You Start
Sear the short ribs thoroughly for rich flavor before braising.
Let the ragu simmer low and slow—at least 2–3 hours for best texture.
Use a meat thermometer to ensure ribs are fork-tender (190–200°F).
Strain and reduce the sauce to intensify flavors before combining.
Don’t skip the gremolata—it brightens the entire dish.
How to Make Slow-Braised Short Rib Ragu
Step 1: Season and Sear the Ribs
Generously season the short ribs with salt, pepper, and a touch of garlic powder.
Heat olive oil in a Dutch oven and sear the ribs until browned on all sides. Set aside.
Step 2: Sauté Aromatics
In the same pot, add chopped onions and garlic.
Sauté until softened, about 5–7 minutes.
Stir in the carrots and cook a few more minutes.
Step 3: Deglaze with Wine
Pour in the red wine and let it simmer for a few minutes to cook off the alcohol.
Step 4: Add Liquids and Simmer
Stir in crushed tomatoes, tomato paste, beef broth, and bay leaves.
Return the short ribs to the pot.
Bring to a simmer, cover, and reduce heat to low.
Let it simmer for 2–3 hours, until the meat is fork-tender.
Step 5: Shred and Strain
Remove the short ribs from the pot and shred them using two forks.
Strain the sauce to remove solids, reserving the liquid.
Step 6: Reduce the Sauce
Melt butter in a pan, then add the strained liquid.
Simmer and reduce until thickened.
Stir in the shredded short ribs and season to taste.
Step 7: Make the Gremolata
Combine chopped parsley, minced garlic, and lemon zest in a bowl. Mix well.
Step 8: Cook and Toss Pasta
Boil pappardelle until al dente.
Drain, then toss with the short rib ragu.
Step 9: Serve and Garnish
Plate the pasta and top with fresh gremolata. Serve hot.
What to Serve It With
A green salad with balsamic vinaigrette
Rustic bread or garlic knots
A full-bodied red wine like Barolo or Cabernet Sauvignon
Variations & Substitutions
Use boneless short ribs if preferred
Replace red wine with extra beef broth
Swap pappardelle for rigatoni or tagliatelle
Add mushrooms or spinach for extra veggies
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days
Freeze for up to 2 months; thaw and reheat gently
Reheat on the stovetop with a splash of broth or water
FAQs
Can I make the ragu ahead of time?
Yes! In fact, it tastes even better the next day.
What can I use instead of short ribs?
Chuck roast works well—just shred after braising.
Is this recipe freezer-friendly?
Absolutely. Store cooled ragu in freezer-safe containers.
Can I omit the wine?
Yes. Use extra broth and a splash of balsamic vinegar for richness.
What if I don’t have pappardelle?
Use any wide, hearty pasta like tagliatelle or fettuccine.
Can I make this in a slow cooker?
Yes—just sear the ribs first, then cook on low for 8 hours.
Do I need to strain the sauce?
Straining makes it smoother, but you can leave the veggies in if preferred.
Final Thoughts
This Short Rib Ragu with Pappardelle is a labor of love—and totally worth it.
From the melt-in-your-mouth beef to the bold tomato-wine sauce and the fresh pop of gremolata, it’s a dish that’s sure to impress.
Whether it’s a dinner party or cozy Sunday supper, it’ll have everyone asking for seconds.
