There’s a special kind of joy that fills the air when the rich aroma of Short Rib Ragu with Pappardelle starts to rise from your kitchen. Imagine the satisfying sizzle of tender beef short ribs being seared to perfection, mixed with the sweet fragrance of sautéed onions and garlic. This dish is not just a meal; it’s an experience—a warming embrace during those chilly evenings when all you crave is something hearty and indulgent.
After a busy week filled with takeout, I found myself yearning for something to wrap my taste buds in comfort. That’s when I decided to tackle this exquisite ragu, slow-braised in luscious tomato and red wine sauce, paired with the broad ribbons of pappardelle pasta. Each bite brings not just flavor but a story steeped in tradition and homemade love. Perfect for impressing guests or simply treating yourself, this recipe is bound to become a cherished favorite, turning ordinary dinners into unforgettable gatherings. Ready to create this delicious masterpiece? Let’s get started!
Why is Short Rib Ragu with Pappardelle irresistible?
Comforting, hearty goodness: This dish wraps you in warmth, making it the perfect antidote to chilly nights.
Mouthwatering flavor: Slow-braising the beef short ribs in red wine and tomatoes infuses a rich aroma that fills your kitchen.
Memorable dinner experience: Ideal for gatherings or a cozy night in, it turns every meal into a special occasion.
Versity in cooking: Substituting pasta and adding veggies lets you personalize each serving while keeping it indulgent.
Easy to prepare: This recipe requires minimal prep and offers maximum flavor, giving you more time to savor the experience!
Ready for a culinary adventure? Check out the expert tips for making this dish even more delightful while boosting its flavors!
Short Rib Ragu with Pappardelle Ingredients
For the Ragu
• Beef Short Ribs – The star of the dish, providing deep, rich flavor when slow-braised.
• Kosher Salt – Enhances flavor; adjust to your preference, using Diamond Crystal Kosher for best results.
• Black Pepper – Adds a touch of warmth; feel free to tweak according to taste.
• Olive Oil – Used for searing short ribs, adding richness that deepens the ragu’s flavor.
• Carrots – Their natural sweetness balances the savory components of the dish.
• Onion – Essential for the base flavor of the ragu; sauté until soft for best results.
• Garlic – Infuses aromatic depth; slice it for even cooking.
• Tomato Paste – Intensifies the tomato flavor; cook it well to deepen the ragu’s color.
• Dry Red Wine – A critical ingredient for braising; Chianti or Cabernet works beautifully here. If unavailable, beef broth can be used as an alternative.
• Plum Tomatoes – The main liquid base for the ragu; crush them by hand for a rustic feel.
• Bay Leaf – Adds a subtle herbal note during cooking; don’t forget to remove it before serving.
• Fresh Thyme – Provides aromatic notes that enhance the overall flavor profile; consider variations with other herbs.
For the Pasta
• Pappardelle – The perfect pasta for this hearty ragu, or substitute with tagliatelle or fettuccine for a delicious twist.
• Reserved Pasta Water – Essential for adjusting sauce consistency; use as needed for optimal texture.
For Serving
• Grated Parmigiano Reggiano – A lovely finishing touch that adds umami; sprinkle generously on top!
Dive into this warm, comforting dish, and enjoy the perfect bite of Short Rib Ragu with Pappardelle that promises to be a crowd-pleaser at your dinner table!
How to Make Short Rib Ragu with Pappardelle
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Preheat the oven to 300°F and get ready with a large Dutch oven. This initial step sets the stage for braising those flavorful short ribs to perfection.
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Season the short ribs with kosher salt and black pepper. In the hot olive oil, sear them until browned on all sides, about 10 minutes per batch. Then, set them aside; you want that caramelized goodness!
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Sauté diced carrots and onions in the same pot until they soften, approximately 10 minutes. Add sliced garlic for an additional 2 minutes until fragrant; this builds a lovely flavor base for your ragu.
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Stir in the tomato paste, cooking for 3 minutes before deglazing the pot. Pour in the dry red wine, scraping up any browned bits at the bottom to enhance the sauce’s flavor.
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Combine the crushed plum tomatoes, thyme, and bay leaf in the pot, and bring the mixture to a simmer. Return the seared short ribs, cover, and braise in the oven for 2 hours, then uncover for another 1 hour.
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Shred the cooked short ribs, discarding bones and herb stems. Return the tender meat to the pot, warming over low heat as you adjust the seasoning to taste.
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Cook salted water to a boil and add the pappardelle, cooking until al dente. Combine it with the ragu, mixing well to coat; use reserved pasta water to adjust the sauce’s consistency as needed.
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Serve warm, topped generously with grated Parmigiano Reggiano, and savor every comforting bite of your Short Rib Ragu with Pappardelle!
Optional: Garnish with fresh thyme or a sprinkle of crushed red pepper for an added kick.
Exact quantities are listed in the recipe card below.
What to Serve with Short Rib Ragu with Pappardelle?
To create a full meal that complements the rich and hearty flavors of your ragu, consider these delightful pairings.
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Garlic Bread: The warm, buttery aroma of garlic bread not only complements the meal but also makes for a perfect tool to soak up that delicious sauce.
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Roasted Vegetables: Seasonal roasted vegetables like zucchini, carrots, or Brussels sprouts add a sweet touch and a lovely crunch to balance the tenderness of the ragu.
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Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette refreshes the palate and cuts through the richness of the dish. The crunch and acidity bring harmony to the meal.
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Red Wine: A bold red wine like Chianti or Cabernet enhances the flavors of the ragu, creating a delightful dining experience that feels luxurious.
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Creamy Polenta: Serve your ragu over creamy polenta for an indulgent twist. The creamy texture complements the savory ragu beautifully, creating a captivating fusion of flavors.
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Chocolate Mousse: For dessert, a light and velvety chocolate mousse provides a sweet finish, balancing the savory richness of the meal with a touch of decadence.
Elevating this meal with these thoughtful pairings will surely impress your family and friends, turning an ordinary dinner into an extraordinary occasion.
Expert Tips for Short Rib Ragu
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Prepare Ahead: Make the Short Rib Ragu a day in advance; chilling overnight allows flavors to meld beautifully. Reheat gently for the best taste!
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Maintain Consistency: If your sauce reduces too much, don’t hesitate to add more red wine or reserved pasta water to reach that desired creamy texture.
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Sear Thoroughly: To unlock deep flavors, ensure the short ribs are well-browned on all sides during searing. This step creates a rich foundation for your ragu.
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Don’t Skimp on Herbs: Fresh thyme adds remarkable aromatic notes. Don’t skip it, and remember to remove the bay leaf before serving for a refined touch.
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Experiment with Pasta: While pappardelle is classic, feel free to swap in your favorite pasta shapes or even try homemade gnocchi for an intriguing twist that festive gatherings will love!
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Garnish for Flavor: Elevate your dish with extra grated Parmigiano Reggiano and a sprinkle of crushed red pepper for a bit of heat if desired.
Make Ahead Options
These Short Rib Ragu with Pappardelle are perfect for busy home cooks seeking to save time without sacrificing flavor! You can prepare the ragu up to 24 hours in advance. Simply follow the cooking instructions but stop after shredding the meat; let it cool, then store it in an airtight container in the refrigerator. The flavors will deepen overnight for an even more delicious result. When you’re ready to serve, gently reheat the ragu over low heat, adjusting the consistency with reserved pasta water as needed before mixing it with freshly cooked pappardelle. This way, you’ll enjoy a comforting meal that feels just as vibrant and indulgent as when you first made it!
How to Store and Freeze Short Rib Ragu with Pappardelle
Fridge: Store leftover Short Rib Ragu in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water or wine if needed to loosen.
Freezer: Freeze the ragu for up to 3 months. Portion it into airtight containers or freezer bags for easy thawing. Defrost overnight in the fridge before reheating.
Pasta Storage: Cooked pappardelle should ideally be enjoyed fresh, but you can store any leftovers in the fridge for up to 2 days. Toss with a little olive oil to prevent sticking.
Reheating Tips: For best results, reheat the ragu on low heat, stirring occasionally, until warmed through, and serve with freshly grated Parmigiano Reggiano on top.
Short Rib Ragu with Pappardelle Variations
Feel free to mix things up and create your own twist on this delicious recipe!
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Mushroom Boost: Add diced mushrooms like baby Bella or porcini for an earthy infusion that complements the rich ragu. The mushrooms will soak up all those beautiful flavors, enhancing the overall taste of your dish.
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Vegetable Medley: Incorporate diced zucchini or bell peppers for a colorful addition. This not only adds freshness but also increases the nutritional value, making your ragu even heartier.
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Spice it Up: For an extra kick, toss in red pepper flakes while sautéing the onions. Just a pinch can elevate your ragu with a delightful warmth that balances the savory richness.
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Herb Variations: Swap out fresh thyme for basil or oregano to change the herbaceous profile. Each herb brings its own aroma and flavor, letting you customize according to your palate.
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Red Wine Alternatives: If you’re out of red wine, use a splash of balsamic vinegar or more beef broth for braising. This swap still offers depth, keeping your dish flavorful without needing wine.
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Pasta Alternatives: Ditch pappardelle for tagliatelle, fettuccine, or even gnocchi for a new texture and bite. Each pasta type lends a different character, letting you explore various culinary experiences.
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Creamy Finish: Stir in a splash of cream at the end for a luxurious, velvety sauce. This adds richness while balancing the acidity of the tomatoes beautifully.
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Sweetness Factor: Throw in some finely chopped carrots or a tablespoon of sugar if you prefer a subtly sweet ragu. It brings a delightful contrast to the savory notes, enhancing the overall flavor profile.
Let your creativity shine through as you make this recipe your own!
Short Rib Ragu with Pappardelle Recipe FAQs
How do I select the best beef short ribs?
Absolutely! Look for short ribs that have a good amount of marbling; these will yield a tender and flavorful ragu. Opt for meat that’s bright red with a bit of fat, as it adds richness during the braising process. Avoid any packages with dark spots or an off color.
What is the best way to store leftovers?
Very! Leftover Short Rib Ragu can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove, adding a splash of water or red wine if needed to restore its creamy consistency. If you anticipate not eating it within a couple of days, consider freezing it.
Can I freeze the ragu, and how should I do it?
Absolutely! To freeze your Short Rib Ragu, wait for it to cool completely, then transfer it into airtight containers or freezer-safe bags, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy, simply defrost overnight in the refrigerator before reheating on low heat.
What should I do if the sauce is too thick?
If your ragu is thicker than desired, simply stir in a bit of the reserved pasta water or more red wine while reheating. Start with a tablespoon at a time and mix thoroughly until you reach your desired consistency. Remember, the sauce should be rich but still able to cling to the pasta without being overly gloppy.
Are there any dietary considerations for this dish?
Of course! If you need a gluten-free option, substitute traditional pappardelle with gluten-free pasta, which is easily available in most grocery stores. Additionally, if you have allergies to certain ingredients, like garlic or tomatoes, you can experiment with adding different vegetables like zucchini or using a different type of sauce base. Always adjust the seasoning to ensure a delicious flavor regardless of your dietary needs.
How long can I keep cooked pappardelle?
Great question! Cooked pappardelle can be stored in the refrigerator for up to 2 days if tossed with a bit of olive oil to prevent sticking. While it’s best enjoyed fresh, you can reheat it gently in boiling water for about a minute before mixing it with your Short Rib Ragu again.
Here you go! Enjoy your cooking adventure!
Savory Short Rib Ragu with Pappardelle for Cozy Nights
Ingredients
Equipment
Method
- Preheat the oven to 300°F and get ready with a large Dutch oven.
- Season the short ribs with kosher salt and black pepper. In the hot olive oil, sear them until browned on all sides, about 10 minutes per batch.
- Sauté diced carrots and onions in the same pot until they soften, approximately 10 minutes. Add sliced garlic for an additional 2 minutes.
- Stir in the tomato paste, cooking for 3 minutes before deglazing the pot with dry red wine.
- Combine crushed plum tomatoes, thyme, and bay leaf in the pot, simmer, and braise the short ribs in the oven for 3 hours.
- Shred the cooked short ribs, discarding bones and herb stems, and return the meat to the pot.
- Cook salted water to a boil and add pappardelle, cooking until al dente. Combine it with the ragu.
- Serve warm, topped with grated Parmigiano Reggiano.