If there's one dish that truly defines cozy comfort food with gourmet flair, it's slow-braised short rib ragu with pappardelle noodles. Rich, meaty, and deeply flavorful, this dish feels like a warm hug in a bowl—especially when served over silky ribbons of pappardelle pasta. The braised short ribs melt into a luxurious tomato-based sauce that clings perfectly to every strand of pasta, making each bite a perfect harmony of taste and texture. Whether you're making this for a slow Sunday dinner or looking to impress guests with a restaurant-worthy meal at home, this ragu recipe brings slow-cooked magic to the table.

PIN IT

Slow-Braised Short Rib Ragu with Pappardelle Noodles

Print Recipe Pin Recipe

Prep Time 25

Cook Time 3

Total Time 3 25

Course Main Course

Cuisine Italian

Servings 6

Equipment

Dutch oven This is essential for searing and braising. A 5 to 7-quart enameled cast iron Dutch oven is ideal. If you don’t have one, a large heavy-bottomed pot with a tight-fitting lid will work.
Large pot For boiling your pappardelle pasta.
Tongs For turning and removing the short ribs.
Wooden spoon Great for stirring and scraping up those browned bits from the pan.
Colander For draining the pasta.

Ingredients

For the Short Rib Ragu

3 pounds bone-in beef short ribs
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 large yellow onion diced
2 medium carrots peeled and diced
2 celery stalks diced
4 cloves garlic minced
2 tablespoons tomato paste
1 cup dry red wine like Cabernet Sauvignon or Chianti
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 cup beef stock
1 teaspoon dried thyme or 3 sprigs fresh thyme
1 bay leaf
1 teaspoon crushed red pepper flakes optional, for a little heat

For Serving

12 ounces pappardelle pasta
Freshly grated Parmesan cheese

Chopped fresh parsley or basil optional

Instructions

Season and Sear the Short Ribs

Generously season the short ribs with salt and pepper on all sides. In your Dutch oven, heat olive oil over medium-high heat. Working in batches, sear the ribs on all sides until deeply browned, about 8–10 minutes total per batch. Remove and set aside. This is key for building flavor, so don’t rush this step.

Sauté the Aromatics

In the same pot, reduce heat to medium. Add onion, carrot, and celery. Cook until vegetables are softened, about 7–8 minutes. Stir in the garlic and tomato paste, letting it cook until fragrant and slightly caramelized, about 2 minutes.

Deglaze with Wine

Pour in the red wine and use your wooden spoon to scrape up all the flavorful bits stuck to the bottom. Simmer for about 5 minutes until the wine reduces slightly.

Add Tomatoes, Stock, and Herbs

Stir in the crushed tomatoes, beef stock, thyme, bay leaf, and optional red pepper flakes. Bring the mixture to a simmer.

Braise the Short Ribs

Nestle the seared short ribs back into the sauce. Cover with the lid and transfer to a 325°F (163°C) oven. Let it braise for about 2.5 to 3 hours until the meat is fork-tender and falling off the bone. This is what makes it one of the most rewarding slow cook short ribs recipes out there.

Shred the Meat

Remove the ribs from the pot and discard the bones and any excess fat. Shred the meat using two forks and return it to the sauce. Stir everything together and let it simmer on low on the stovetop while you cook the pasta.

Cook the Pappardelle

Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

Combine and Serve

Add the drained pasta to the ragu and toss gently to coat. If the sauce needs loosening, add a bit of reserved pasta water. Serve hot, topped with grated Parmesan and fresh herbs if desired.

Pairings

This dish is bold, rich, and full of depth—so pair it with sides and drinks that can stand up to its robust flavors.

Wine

A hearty red wine like Barolo, Cabernet Sauvignon, or Syrah complements the richness of the beef ragu and the acidity of the tomatoes. If you used wine in the sauce, try serving the same one to tie the meal together.

Sides

Garlic-roasted broccolini: Its bitterness cuts through the richness.
Crusty Italian bread: Ideal for mopping up the extra sauce.
Simple arugula salad: Toss with lemon juice and olive oil to add a fresh contrast.

Dessert

After a meaty main like this, finish with something light yet satisfying. A lemon panna cotta or affogato (vanilla gelato with espresso) provides a clean, refreshing end to the meal.

FAQs

1. Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used and are slightly easier to shred, but bone-in provides a deeper flavor during braising. If you choose boneless, reduce the braising time by about 20–30 minutes and check for tenderness.

2. Can I make this dish ahead of time?

Absolutely. In fact, it tastes even better the next day as the flavors deepen overnight. Simply cool, refrigerate, and reheat gently on the stove. This makes it one of those perfect beef recipes easy enough for meal prep yet luxurious enough for entertaining.

3. What other pasta can I use besides pappardelle?

While pappardelle pasta is ideal for holding the chunky ragu, you can substitute tagliatelle, fettuccine, or even rigatoni. Avoid thin pasta like angel hair—it won’t hold the sauce well.

4. Do I need to use a Dutch oven?

It’s highly recommended for even heat distribution during braising. But if you don’t have one, a heavy oven-safe pot with a tight-fitting lid works. You could also adapt the recipe for a slow cooker, especially if you're familiar with cooking short ribs low and slow.

5. What kind of beef is best for ragu?

Short ribs are the star here because of their marbling and flavor, making them ideal for this beef ragu. You can also use chuck roast or oxtail, though the texture and depth will vary slightly.