Short Ribs Ragu With Pappardelle

This Short Ribs Ragu with Pappardelle recipe is a hearty and comforting dish that elevates the humble short ribs into a rich and flavorful pasta sauce. The tender short ribs are braised in a savory mixture of wine, tomatoes, and aromatic vegetables, creating a robust ragu that pairs perfectly with wide, silky pappardelle pasta.

This dish is perfect for a cozy dinner, combining the deep flavors of slow-cooked meat with the delicate texture of fresh pasta. It’s a great choice for anyone looking to indulge in a comforting and satisfying meal that’s sure to impress.

Short Ribs Ragu With Pappardelle

Ingredients:

10 3-4″ bone-in short ribs about 3-4 pounds

2 teaspoons kosher salt plus more to taste

1/2 teaspoon black pepper plus more to taste

1 tablespoon olive oil

2 medium carrots diced

1 medium onion diced

2 cloves garlic sliced

3 ounces tomato paste

2 cups dry red wine chianti, cabernet, etc

1 28 ounce can plum tomatoes hand crushed or blender pulsed

1 large bay leaf

2 tablespoons fresh thyme

1 pound pappardelle

1 cup reserved pasta water will most likely not need all of it

1/2 cup Parmigiano Reggiano grated, for finishing

Instructions:

Step 1:

Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.

Step 2:

Pat the short ribs dry and season with 2 teaspoons kosher salt and a 1/2 teaspoon of black pepper on all sides.

Heat a large Dutch oven to medium heat.

After the pot is hot add the olive oil.

Give the short ribs one more pat to make sure they’re dry, then add them to the pot and and sear on all sides.

Work in batches and do not crowd the pan.

Short ribs should take about 10 minutes to sear on all sides per batch.

Step 3:

Set the seared short ribs aside and turn the heat down to medium-low.

Add in the carrots, and onions and saute in the beef fat until very soft (about 10 minutes) then add the garlic and cook for 2 minutes longer.

Step 4:

Next, add in the tomato paste and cook for 3 minutes stirring frequently.

Add the wine and turn heat to medium.

Using a wooden spoon scrape all the brown bits off the bottom of the pan.

Step 5:

After cooking the wine for 3 minutes, add the plum tomatoes, thyme, and bay leaf and bring to a simmer.

Once simmering add the short ribs to the pot, stir, then turn off and cover.

Cook short ribs in the oven for 2 hours.

After two hours, place the lid partially ajar and continue to cook for 1 more hour.

Step 6:

Remove Dutch oven, then remove short ribs and place onto a large cutting board.

Using 2 forks, shred the meat.

Discard any hard parts of fat and the bones.

Also, discard any thyme stems and the bay leaf.

Return the shredded meat to the pot and keep warm over low heat.

Taste test the ragu and season with salt and pepper to taste.

Step 7:

Bring a large pot of salted water (2 tablespoons kosher salt) and cook pappardelle until al dente.

Heat a large pan to medium-low heat and add in 2 cups of the short rib ragu.

Add the al dente pasta to the pan and cook for 1 more minute mixing well to thoroughly coat the pasta.

Step 8:

If the pasta needs more ragu, add more now.

If the sauce seems a little dry add a bit of reserved pasta water to loosen it up.

Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side.

Enjoy!

Notes:

Choosing Short Ribs:

Opt for bone-in short ribs as they impart more flavor during the slow cooking process. Aim for well-marbled meat for tenderness.

Searing the Short Ribs:

Ensure the Dutch oven is hot enough before adding the short ribs to achieve a good sear. Pat dry the short ribs with paper towels to ensure they brown properly.

Building Flavor:

Take your time to sauté the carrots, onions, and garlic until they are deeply caramelized. This step enhances the overall depth of flavor in the ragu.

Deglazing with Wine:

Use a good-quality dry red wine like Chianti or Cabernet Sauvignon for deglazing. Scrape up the browned bits from the bottom of the pan to incorporate those flavors into the sauce.

Slow Braising:

Braising the short ribs in the oven at a low temperature (300°F) for a long period (3 hours) ensures they become tender and the flavors meld together. Keep the lid partially ajar during the last hour to allow some evaporation and concentration of flavors.

Shredding the Meat:

After braising, let the short ribs cool slightly before shredding with two forks. Remove any excess fat and discard bones, thyme stems, and the bay leaf.

Cooking the Pappardelle:

Cook the pasta in well-salted water until al dente. Reserve some pasta water to adjust the consistency of the ragu sauce when tossing with the pasta.

Combining Pasta and Ragu:

Heat a large pan and gently warm a portion of the ragu before adding the cooked pappardelle. Toss the pasta well to ensure it is evenly coated with the ragu.

Adjusting Seasoning:

Taste the ragu before serving and adjust seasoning with salt and pepper as needed. Remember that Parmigiano Reggiano will add a salty element as well.

Garnishing and Serving:

Serve the Short Ribs Ragu With Pappardelle hot, garnished generously with grated Parmigiano Reggiano. A drizzle of extra virgin olive oil or a sprinkle of fresh herbs like parsley can enhance the presentation.

Nutrition Information:

Frequently Asked Questions:

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but bone-in short ribs add flavor during the cooking process.

What is the purpose of searing the short ribs before braising?

Searing caramelizes the meat’s surface, enhancing flavor and texture, and contributes to a richer sauce.

Can I substitute another type of pasta for pappardelle?

Yes, you can use other wide pasta varieties like fettuccine or tagliatelle if pappardelle is unavailable.

What type of red wine is best for this recipe?

Chianti, cabernet, or any dry red wine works well.

Choose one that you enjoy drinking.

How can I make this recipe gluten-free?

Substitute gluten-free pasta for pappardelle and ensure other ingredients, like tomato paste, are gluten-free.

Can I make this recipe in advance?

Yes, the ragu can be made ahead and reheated when ready to serve.

It often tastes even better the next day.

What should I do if the ragu seems too dry or thick?

Add reserved pasta water gradually until you achieve the desired consistency.

Adjust seasoning as needed.

Can I freeze the leftover ragu?

Yes, the ragu can be frozen for later use.

Thaw and reheat gently on the stove, adding a little liquid if needed.

What side dishes pair well with Short Ribs Ragu?

A simple green salad, crusty bread, or roasted vegetables make excellent accompaniments.

Do I need to use fresh thyme, or can I use dried thyme instead?

Fresh thyme provides a vibrant flavor, but you can substitute with dried thyme.

Use half the amount if using dried.