The first chill of autumn settled in, and suddenly all I could think about was creating a cozy meal that would warm not just my stomach but my heart too. That’s when I decided to indulge in the decadent flavors of Short Rib Ragu with Pappardelle. The moment I took that first spoonful, with the tender, fall-off-the-bone beef swimming in a rich tomato and red wine sauce, I was captivated. It’s that quintessential comfort food that makes any chilly evening feel special. The wide ribbons of pappardelle hug the ragu perfectly, soaking up every bit of flavor, and the addition of freshly grated Parmigiano Reggiano takes it all to another level of deliciousness. If you’re looking for a recipe that embodies warmth and brings family and friends to the table, this is it! Let’s dive into this heartwarming dish that’s sure to become a new favorite.
Why is Short Rib Ragu with Pappardelle irresistible?
Comforting and satisfying, this Short Rib Ragu with Pappardelle brings joy to any table. Tender beef, braised to perfection, melts in your mouth while soaking up the flavorful sauce. Versatile enough to tweak with your favorite ingredients, it easily caters to everyone’s tastes. Perfect for cozy nights, the delightful aromas will have everyone dreaming of Italian kitchens. Don’t forget to check out my tips for serving suggestions to elevate this dish even more!
Short Rib Ragu Ingredients
For a hearty Short Rib Ragu with Pappardelle, gather the following delicious ingredients for a satisfying meal!
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For the Pasta
• Pappardelle – This wide, ribbon-like pasta captures every bit of rich sauce and provides a hearty foundation for the ragu. -
For the Ragu
• Bone-in Short Ribs – Offers deep flavor and tenderness, creating that fall-off-the-bone effect that’s key to a comforting ragu.
• Kosher Salt – Essential for enhancing flavors; adjust based on your taste preferences.
• Black Pepper – Adds just the right amount of warmth; use freshly cracked for the best flavor.
• Olive Oil – Perfect for searing short ribs; feel free to substitute with another favorite cooking oil. -
For Aromatics
• Carrots – Brings natural sweetness and balances the acidity of the sauce.
• Onion – Adds depth and richness; diced for even cooking during sautéing.
• Garlic – Sliced for quick cooking, providing a burst of savory flavor. -
For the Sauce
• Tomato Paste – A concentrated tomato flavor that thickens and enriches the sauce beautifully.
• Dry Red Wine – Chianti or Cabernet adds acidity and complexity; beef broth is a solid substitute.
• Plum Tomatoes – Adds texture and freshness; can be hand-crushed for a rustic feel.
• Bay Leaf & Fresh Thyme – Imparts lovely herbal notes; don’t forget to remove these before serving!
• Reserved Pasta Water – Essential for adjusting sauce consistency; it’s a game-changer when incorporating your pasta. -
For Serving
• Grated Parmigiano Reggiano – The finishing touch that adds creaminess and that signature Italian flavor to your Short Rib Ragu.
With these carefully selected ingredients, you’re all set to create a dish that will surely delight your family and friends, warming hearts and bellies alike!
How to Make Short Rib Ragu with Pappardelle
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Preheat your oven to 300°F and prepare your Dutch oven. This temperature is perfect for slow braising, which helps break down the short ribs, creating that tender, melt-in-your-mouth texture.
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Season the short ribs with kosher salt and black pepper. Drizzle olive oil in the Dutch oven, then sear the ribs on all sides until they’re beautifully brown, about 10 minutes per batch. This step builds incredible flavor!
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Remove the short ribs from the pot, then add diced carrots and onions to the rendered fat. Sauté for about 10 minutes until soft, followed by sliced garlic for another 2 minutes to release its fragrant aroma.
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Stir in the tomato paste and allow it to cook for 3 minutes. Then, deglaze the pot with red wine, scraping up all those flavorful browned bits. Let it simmer for 3 minutes to meld the flavors.
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Add the hand-crushed plum tomatoes, fresh thyme, and the bay leaf. Return the browned short ribs to the pot, cover, and braise in the oven for 2 hours. Afterward, keep the pot half-covered and continue braising for another hour.
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Shred the meat once removed from the pot and discard the bones, thyme stems, and bay leaf. Return the luscious shredded meat to the sauce, taste, and adjust seasoning as desired.
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Cook the pappardelle in a large pot of salted water until al dente. Remember to reserve some pasta water before draining; it’ll be crucial for adjusting the sauce’s consistency later.
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Combine the drained pappardelle with the ragu in a pan over medium-low heat. Use the reserved pasta water to achieve your desired sauce consistency. Serve hot, topped with freshly grated Parmigiano Reggiano for the ultimate finish.
Optional: Serve with a side of crusty garlic bread to soak up every bit of that delicious ragu!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Short Rib Ragu with Pappardelle are perfect for meal prep enthusiasts! You can prepare the ragu up to 3 days in advance, allowing the flavors to deepen and intensify. To do this, simply follow the recipe instructions up to the point of shredding the meat, letting it cool before refrigerating in an airtight container. When you’re ready to serve, gently reheat the ragu on the stovetop, adding a splash of reserved pasta water to achieve the desired consistency if it thickens. Cooking the pappardelle can be done just before serving, ensuring that each bite is as fresh and flavorful as if you made it that day!
What to Serve with Short Rib Ragu with Pappardelle?
Cozy nights call for a full meal that embraces warmth and comfort in every bite. Here’s how to create the ultimate dining experience alongside your delicious ragu.
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Garlic Bread: The perfect, crusty side that offers a heavenly way to soak up every drop of rich sauce from your ragu.
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Fresh Green Salad: A light salad filled with crisp greens and a tangy vinaigrette balances the hearty ragu and adds a refreshing contrast.
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Roasted Vegetables: Seasonal roasted veggies, like carrots and Brussels sprouts, deliver a sweet and savory complement to the luscious ragu.
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Creamy Polenta: Silky polenta provides a luscious, creamy base, creating a delightful combination with the robust flavors of the ragu.
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Red Wine: Pour a glass of chianti or cabernet for the perfect pairing; it enhances the meal while echoing the wine’s depth used in the sauce.
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Tiramisu: Finish off with this classic Italian dessert; its coffee and cocoa flavors offer a delightful sweet contrast after the savory ragu.
With these delightful accompaniments, your Short Rib Ragu with Pappardelle becomes a feast that warms the heart and soul!
Storage Tips for Short Rib Ragu
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Fridge: Store leftover Short Rib Ragu in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of reserved pasta water to maintain consistency.
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Freezer: For longer storage, freeze the ragu in an airtight container for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
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Reheating: Reheat the ragu on low heat, ensuring it’s warmed through without boiling to preserve the tender texture of the beef.
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Serving Suggestions: Pair with fresh pasta or crusty bread when serving leftovers to bring back that delightful homemade feel!
Short Rib Ragu Variations
Feel free to customize your Short Rib Ragu with Pappardelle and make it your own with these delightful twists!
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Beef Variety: Swap short ribs for chuck roast or beef stew meat for a different texture, yet same sumptuous flavor. Each cut brings its unique charm to this comforting dish.
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Mushroom Medley: Add diced mushrooms during the sautéing phase for an earthy depth. Their umami flavor pairs beautifully with the rich ragu, enhancing the overall dish.
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Dark Chocolate Boost: Incorporate a couple of tablespoons of grated bitter-sweet dark chocolate into the sauce. This unexpected touch creates a luxurious depth of flavor, making your ragu truly unforgettable.
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Spicy Kick: Stir in red pepper flakes for a gentle heat that’ll warm your soul! Just a pinch can elevate the soup-like quality of the ragu, taking it to another level.
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Vegetable-Rich: Toss in a variety of diced vegetables like bell peppers or zucchini during the sauté stage to pack in extra nutrition and flavor. A colorful twist that keeps each bite interesting!
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Gluten-Free Option: Substitute the pappardelle with gluten-free pasta to cater to dietary needs without sacrificing taste— your belly will thank you!
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Herb Infusion: Experiment with fresh basil or parsley added just before serving to brighten the dish’s flavor. A fresh herbal note complements the richness beautifully.
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Wine Alternatives: If you want to skip the wine, use beef broth for a savory base. It gives a robust flavor without the alcohol, creating a pleasingly rich ragu.
With these options, your Short Rib Ragu will feel like a warm, inviting embrace every single time you prepare it!
Expert Tips for Short Rib Ragu
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Cook Low and Slow: Braising the short ribs at a low temperature ensures they become incredibly tender. Avoid the temptation to rush this process.
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Don’t Skip the Searing: Browning the short ribs before braising adds a deep, rich flavor to the entire ragu. It’s a crucial step you won’t want to miss!
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Use Quality Wine: The dry red wine is vital for flavor depth in your Short Rib Ragu. Choose one you enjoy drinking for the best results.
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Adjust Consistency: If your sauce thickens too much during cooking, add a splash of reserved pasta water to maintain the desired creamy consistency.
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Flavor Boosters: For added depth, consider incorporating ingredients like mushrooms or even a touch of grated dark chocolate for a unique twist on traditional ragu.
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Make Ahead: This ragu tastes even better the next day, as the flavors meld beautifully. Prepare it in advance for a comforting meal that requires minimal effort on serving day.
Short Rib Ragu with Pappardelle Recipe FAQs
How do I select the best short ribs?
Absolutely! Look for bone-in short ribs that have a good amount of marbling, which will ensure they remain tender during cooking. Ideally, the meat should be a rich red color without any dark spots. A good butcher can help you find the freshest cuts available!
How should I store leftover Short Rib Ragu?
You can store your delicious Short Rib Ragu in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop and consider adding a splash of reserved pasta water to help restore the creamy texture.
Can I freeze Short Rib Ragu? If so, how do I do it?
Yes, you can absolutely freeze your ragu! Let it cool completely, then transfer it to an airtight container or a resealable freezer bag. Be sure to label it with the date. It will keep well for up to 3 months. To reheat, thaw it overnight in the fridge and warm it on low heat, stirring occasionally until heated through.
What can I do if my ragu is too thick?
Very! If you find your ragu is too thick after cooking, simply add a bit more reserved pasta water, homemade stock, or a splash of red wine while warming it up. Stir well until you reach your desired consistency. This will reintroduce some of that saucy good goodness!
Are there any dietary considerations I should keep in mind?
Yes, if you have specific dietary allergies, it’s important to note that this recipe contains gluten from the pappardelle and may not be suitable for those with gluten sensitivities. For a gluten-free option, consider using gluten-free pasta varieties. Additionally, while this dish is hearty and satisfying, be cautious of portion sizes if you’re watching calorie intake or have specific dietary restrictions.
Can I make this dish a day ahead?
Absolutely! In fact, preparing the Short Rib Ragu a day in advance allows the flavors to deepen and meld beautifully. Simply let it cool completely, store in the fridge, and reheat gently on the stovetop when it’s time to serve. This makes for an easy, stress-free family dinner!
Hearty Short Rib Ragu with Pappardelle for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 300°F and prepare your Dutch oven.
- Season the short ribs with kosher salt and black pepper. Sear in olive oil until brown.
- Remove short ribs, add carrots and onions, sauté for 10 minutes, then add garlic.
- Stir in tomato paste, cook for 3 minutes, then deglaze with red wine.
- Add plum tomatoes, thyme, and bay leaf. Return ribs to the pot and braise for 3 hours.
- Shred the meat, discard bones, and return meat to sauce.
- Cook pappardelle in salted water, reserving pasta water before draining.
- Combine pappardelle with ragu, adjust consistency with reserved pasta water, and serve.