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If you’re craving a rich and hearty meal that embodies the essence of Italian cuisine, look no further than Short Ribs Ragu with Pappardelle. This comforting dish features tender, slow-cooked short ribs enveloped in a luscious tomato-based sauce, served over wide, flat pappardelle pasta. It’s perfect for cozy family dinners or special occasions, and it’s sure to impress your guests.
Why You’ll Love This Recipe
Here are a few reasons why this Short Ribs Ragu will become a favorite in your household:
Deep, Rich Flavor: The slow-cooked short ribs develop a depth of flavor that melds beautifully with the sauce, creating a savory experience in every bite.
Comfort Food at Its Best: This dish is the epitome of comfort food, perfect for cold evenings or when you need a little indulgence.
Perfectly Pairing Pasta: Pappardelle’s broad surface area makes it ideal for capturing the ragu, ensuring each mouthful is full of flavor.
Make-Ahead Friendly: This ragu tastes even better the next day, making it an excellent option for meal prep or entertaining.
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Ingredients You’ll Need
For the Ragu:
2 pounds short ribs, bone-in
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14 ounces) crushed tomatoes
1 cup beef broth
1 cup red wine (such as Merlot)
2 tablespoons tomato paste
2 teaspoons dried thyme
2 bay leaves
Salt and pepper, to taste
For the Pasta:
12 ounces pappardelle pasta
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
How to Make Short Ribs Ragu with Pappardelle
Step 1: Brown the Short Ribs
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then add them to the pot. Sear the ribs on all sides until browned (about 4-5 minutes per side). Remove the short ribs and set them aside.
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