Short Rib Ragu with Pappardelle

If you've ever dreamed of the ultimate Italian comfort dish, this Short Rib Ragu with Pappardelle is absolutely what you've been craving! Imagine fall-apart tender beef, slow-cooked in a luscious, herby tomato sauce, tangled up with ribbons of silky pappardelle.

Each bite is pure magic: rich, meaty, and layered with deep, savory flavors. The long, slow braise does all the heavy lifting, making your whole home smell amazing while you kick back.

This is a showstopping meal that's perfect for impressing guests, treating your family, or making a cozy weekend dinner feel extra special. It's a true crowd-pleaser inspired by classic trattoria favorites—one you'll want to make again and again!

Whether you're a pasta fanatic or just love ridiculously delicious, melt-in-your-mouth beef, this recipe will become your new favorite.

Why You'll Love This Recipe

• Ultimate comfort food: The tender short ribs and rich sauce feel like a warm hug on a plate.
• Deep, slow-cooked flavor: Hours of gentle braising create restaurant-quality depth and complexity.
• Crowd-pleaser: Perfect for dinner parties, family gatherings, or to impress someone special.
• Mostly hands-off: Minimal effort for maximum reward—the oven does the heavy lifting.
• Leftovers are even better: The flavors develop beautifully for next-day meals.

Key Ingredients for Short Rib Ragu with Pappardelle

See recipe card below for full list of measurements, ingredients, and instructions.

Beef Short Ribs

Short ribs are the star, providing unmatchable richness and fall-apart tenderness after a long cook. Choose bone-in, English-cut short ribs for the most flavor. Trim excess fat, and always brown them thoroughly for extra depth. If you can’t find short ribs, beef chuck also works but won’t be quite as luscious.

Pappardelle Pasta

These wide, flat noodles cling perfectly to the hearty ragu, delivering maximum sauce in every bite. Fresh or dried pappardelle both work wonderfully, but fresh feels extra indulgent. In a pinch, tagliatelle or fettuccine can be used instead.

Red Wine

Quality dry red wine adds robust body and rounds out the tomato’s acidity, giving the sauce that classic Italian background note. Opt for a wine you’d enjoy drinking. If you prefer not to use wine, substitute with more beef stock, but the result will be milder.

Crushed Tomatoes

Crushed tomatoes create the sauce’s luscious, velvety texture and tang. Go for San Marzano if you can for superior natural sweetness. Diced or whole tomatoes (crushed by hand) are great alternatives.

Aromatics (Onion, Carrot, Celery, Garlic)

The soffritto—onion, carrot, celery and garlic—infuses the ragu with layers of earthy, savory, and sweet flavor. Chop them finely for even cooking and a sauce that binds beautifully. Feel free to add a pinch of red pepper flakes for a little heat, or fresh thyme for extra herbal notes!

Instructions for Short Rib Ragu with Pappardelle

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Short Ribs

Season the short ribs liberally with salt and pepper. In a large Dutch oven over medium-high heat, heat olive oil. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Don’t rush—this builds rich flavor! Transfer browned ribs to a plate.

Sauté the Vegetables

Reduce heat to medium. In the same pot, add onion, carrot, and celery. Sauté for 5-6 minutes until soft and golden, scraping up browned bits from the bottom. Stir in garlic and cook for 1 minute until fragrant.

Build the Sauce

Add tomato paste and cook for 2 minutes, stirring, until rusty and aromatic. Pour in the red wine. Simmer 3-4 minutes, scraping up any bits, until reduced by half. Add crushed tomatoes, beef stock, bay leaves, oregano, and thyme, stirring to combine.

Braise the Ragu

Nestle short ribs (with any juices) back into the pot, making sure they’re mostly covered with sauce. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (160°C) oven. Cook for 2.5 to 3 hours, until meat is fork-tender and falling off the bone.

Shred the Beef and Finish the Sauce

Remove pot from oven. Transfer short ribs to a cutting board. Discard bones and any large fat pieces. Use two forks to shred the beef into bite-sized pieces. Skim excess fat off the top of the sauce if desired. Return shredded beef to the sauce, add parsley, and simmer uncovered on the stove for 15 minutes to thicken. Taste and adjust seasoning.

Cook the Pappardelle

While the ragu simmers, bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

Toss and Serve

Add cooked pasta to the ragu, tossing to coat. If needed, splash in reserved pasta water for silkiness. Serve hot, topped with extra parsley and plenty of grated Parmesan.

Recipe Variations

Make It Gluten-Free

Simply substitute your favorite gluten-free pasta for the pappardelle. There are excellent wide noodle options available in most stores now—just be sure not to overcook!

Lighter, Leaner Ragu

For a lighter version, try using beef chuck or even boneless short ribs trimmed very lean. Your sauce will be a bit less rich, but still deeply flavorful.

Red Wine Free

Don’t want to use wine? Just add an extra cup of beef stock and a tablespoon of balsamic vinegar. It’ll still be savory and complex, but a touch mellower.

Veggie-Loaded Ragu

Stir in diced mushrooms, zucchini, or bell peppers during the vegetable sauté step. They add another layer of texture and sneak in more nutrition.

Slow Cooker Method

After browning the meat and sautéing aromatics, transfer everything to your slow cooker. Cook on low for 7–8 hours. Finish and serve as directed.

Serving Suggestions

Pair this Short Rib Ragu with Pappardelle with a simple arugula salad dressed in lemon and olive oil, and a hunk of crusty Italian bread to mop up extra sauce. Garnish with plenty of fresh parsley and shower each bowl with shaved or grated Parmesan for a truly spectacular meal!

Storage and Reheating

Store leftover ragu and pasta separately in airtight containers. The ragu will keep in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat the ragu gently on the stove or in the microwave, adding a splash of beef stock or water if it’s thickened. If frozen, thaw overnight in the fridge before reheating. Freshly cooked pasta rewarms best with a quick dip in boiling water for 30 seconds or in the microwave with a bit of water.

Frequently Asked Questions About Short Rib Ragu with Pappardelle (FAQ)

Q: Can I make short rib ragu ahead of time?
A: Absolutely! In fact, the flavors improve with time. Make the ragu up to 2 days ahead, store in the fridge, and reheat gently before serving with fresh pasta.

Q: What kind of red wine should I use?
A: Use a dry red wine you enjoy drinking, like Cabernet Sauvignon, Merlot, or Chianti. Don’t worry about spending a lot—just choose one with good flavor.

Q: Can I freeze the ragu?
A: Yes! The ragu (without pasta) freezes beautifully for up to 3 months. Thaw in the fridge and gently reheat on the stovetop when ready to use.

If you’re dreaming of hearty, flavor-filled Italian comfort food, this Short Rib Ragu with Pappardelle is where it’s at. You'll love every forkful of tender beef and rich sauce! Give it a try—then leave a comment and rating to let me know how it turned out. Buon appetito!