Pappardelle with Meltingly Tender Short Rib Ragù
If there’s one cozy pasta recipe you make this year, let it be short rib ragù with pappardelle. Bone-in beef ribs slowly braise until meltingly tender, then get shredded and folded back into the rich, savory sauce. Spoon it generously over wide ribbons of pasta for the ultimate cold-weather comfort food. An Italian classic that feels straight out of a restaurant
Servings: 8 servings
Calories: 589kcal
Video
Equipment
Ingredients
- 3½ lbs bone-in beef short ribs English cut style, not Flanken style
- 1 Tbsp Kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp (30ml) light neutral oil, such as grapeseed, canola, or vegtable oil
- 1 large sweet onion or yellow onion, diced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 3 cloves garlic, finely chopped
- 2 Tbsp tomato paste
- 2 cups (475ml) red wine
- 1 (28oz) can whole plum tomatoes
- 2 cups (475ml) low-sodium beef stock
- 2 Tbsp (30ml) aged balsamic vinegar
- 4 sprigs rosemary or thyme
- 4 sprigs sage
- 2 bay leaves
- Parmigiano Reggiano rind, optional
- 1 lb (454g) pappardelle, or other long, flat pasta
- Parmigiano Reggiano, for serving
- Finely chopped parsley
- Flaky sea salt for serving
Instructions
- Season the ribs. Preheat oven to 350°F / 175°C. Pat ribs dry with a paper towel, then generously season on all sides with 1 Tbsp Kosher salt and ½ tsp freshly ground black pepper.
- Sear the ribs. Preheat a large dutch oven over high heat, then add a few tablespoons of a light, neutral oil. When very hot, work in batches as needed to sear the ribs until browned on all sides, about 10-12 minutes total. Transfer seared ribs to a plate, then reduce heat to medium-high.
- Sauté the vegetables. Drain off all but 2 Tbsp of fat from the pan, then add diced onion, carrots, celery, and garlic, then cook, stirring occasionally, until translucent—about 4-6 minutes.
- Stir in tomatoes. Stir in 2 Tbsp tomato paste until dissolved, then deglaze with 2 cups (475ml) red wine, being sure to scrape the bottom of the pan. Allow this to cook down for 1-2 minutes, then add a 28oz can of whole tomatoes, either crushing them with your hands directly into the pot or breaking them up with the back of a wooden spoon. Add 2 cups (475ml) low-sodium beef stock and 2 Tbsp (30ml) balsamic vinegar, then stir and bring to a boil.
- Cook the ribs. Using kitchen twine, tie together rosemary (or thyme) and sage, then place in the pot with 2 bay leaves and a Parmesan rind. Return the beef to the pot, cover with a lid, then transfer to a the oven. Cook until tender and falling off the bone, about 2½–3 hours.
- Shred the beef. Transfer the beef ribs to a large bowl. Cool until you're able to handle, then discard the beef bones. Use your hands or two forks to shred the beef.
- Discard herbs and Parmesan rind. Remove the herbs and Parmesan rind, then return the shredded beef to the sauce. Stir well.
- Cook the pasta. To serve, cook pappardelle until al dente according to package directions, then drain, reserving at least 1 cup of the pasta cooking liquid.
- Finish, then serve! If serving all the ragu at once, toss the cooked pappardelle directly with the sauce until evenly coated. If using only a portion, heat 1–2 cups of ragu in a large skillet over medium-high heat. Add the cooked pasta and a generous splash (about ¼ cup) of reserved pasta water, tossing until glossy and well coated. Finish with shaved or grated Parmigiano Reggiano, chopped parsley, and a pinch of flaky sea salt before serving.
Notes
- Cartilage: Discard when shredding, or leave it in if you prefer.
- Leftovers: Refrigerate airtight for up to 4 days.
- Make ahead: Flavors deepen as it rests—great made today and served tomorrow.
- Freeze: Cool ragu completely (without pasta), then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or reheat gently on the stovetop. Cook pasta fresh and toss with warmed ragu before serving.
Nutrition
Calories: 589kcal | Carbohydrates: 50g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 133mg | Sodium: 1152mg | Potassium: 1006mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3114IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
