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Restaurant-Quality Braised Short Rib Pappardelle

Close-up of rich braised short rib pappardelle pasta topped with shredded beef in a white bowl.
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Make a deeply savory, fall-off-the-bone beef short rib ragu and serve it over wide pappardelle pasta for a comforting, gourmet dinner.

Ingredients

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  • 3 pounds bone-in beef short ribs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup all-purpose flour
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 pound pappardelle pasta
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

  1. Pat the short ribs dry and season them generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  4. Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  7. Return the short ribs to the pot. Add the beef broth, crushed tomatoes, and bay leaves. The liquid should mostly cover the ribs; add more broth if necessary.
  8. Bring the mixture to a simmer on the stovetop. Cover the Dutch oven tightly and transfer it to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius).
  9. Braise for 3 to 4 hours, or until the short ribs are completely fork-tender and easily pull apart.
  10. Carefully remove the short ribs from the pot and place them on a plate. Skim any excess fat from the surface of the sauce. Shred the meat, discarding the bones and any large pieces of fat. Return the shredded meat to the sauce. Taste and adjust seasoning. This is your rich meaty pasta sauce.
  11. Cook the pappardelle pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  12. Add the drained pasta directly to the Dutch oven with the short rib ragu. Toss to coat thoroughly, adding reserved pasta water a splash at a time until the sauce clings beautifully to the wide pasta ribbons.
  13. Serve immediately, garnished with fresh parsley and grated Parmesan cheese. This is a classic Italian braised meat sauce recipe perfect for a comforting dinner.

Notes

  • You can make this short rib ragu ahead of time. Cool the sauce completely, then store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat gently before tossing with fresh pasta.
  • For an even deeper flavor, sear the short ribs the day before and refrigerate them overnight before starting the braise.
  • If you do not have a Dutch oven, you can use an oven-safe pot with a tight-fitting lid.

Nutrition

Find it online: https://kingscook.com/braised-short-rib-pappardelle-recipe/