Slow-Braised Short Rib Ragu with Pappardelle Noodles
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.