Short ribs with pappardelle is the ultimate comfort food, perfect for cooler nights when all you want to do is cozy up with a warm bowl of pasta.
This dish takes hours to make, but the wait is worth it. Beef short ribs are braised in a tomato and red wine sauce, then tossed with pappardelle ribbons and topped with Parmigiano Reggiano. This is the ragu to end all other ragus.
Why I Love This Recipe?
Incredible Aroma: The smell of short ribs braised in red or white wine with herbs is unbeatable. It fills your kitchen with a comforting, homey aroma that’s like a warm hug from family.
Budget-Friendly: This recipe makes the most of affordable ingredients. You can find short ribs on sale or use chuck or beef stew meat to stretch your budget while still enjoying a delicious, hearty meal.
Simple Yet Delicious: The prep is straightforward and requires minimal effort, with most of the cooking done by braising in the oven. Despite its simplicity, the long cooking time infuses the dish with deep, complex flavors that taste anything but basic.
Tips to Keep in Mind!
- Sear the Short Ribs Well: For maximum flavor, sear the short ribs thoroughly on all sides. This creates a rich, caramelized crust thanks to the Maillard reaction, which enhances the overall taste of the ragu.
- Sweat the Veggies: Take your time sweating the carrots and onions. This slow cooking process develops their natural sweetness and deepens the flavor of the ragu. Don’t rush this crucial step.
- Use Fresh Thyme: Fresh thyme pairs beautifully with braised beef and red wine. It’s a fantastic herb for enhancing the dish, but feel free to experiment with other herbs if you like.
- Refrigerate Overnight: For even better flavor, prepare the ragu a day in advance. Letting it sit overnight allows the flavors to meld and makes it easier to skim off excess fat before reheating. This makes the dish a bit lighter, though it’s still indulgent!
Short Rib Pappardelle Recipe
Equipment
- Large Pot
- Dutch Oven
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Tongs
Ingredients
- 10 3-4 ” bone-in short ribs about 3-4 pounds
- 2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 tablespoon olive oil
- 1 cup reserved pasta water will most likely not need all of it
- 1 medium onion diced
- 2 cloves garlic sliced
- 3 ounces tomato paste
- 2 medium carrots diced
- 2 cups dry red wine chianti cabernet, etc
- 1 large bay leaf
- 2 tablespoons fresh thyme
- 1 pound pappardelle
- 1/2 cup Parmigiano Reggiano grated for finishing
Instructions
- Preheat oven to 300°F and adjust racks for a large Dutch oven.
- Season short ribs with salt and pepper, then sear in hot olive oil until browned on all sides.
- Remove ribs and sauté carrots and onions in the remaining fat until soft. Add garlic and cook for 2 minutes.
- Stir in tomato paste, cook for 3 minutes, then add red wine and scrape up brown bits.
- Add plum tomatoes, thyme, and bay leaf. Return short ribs, cover, and bake for 3 hours (2 hours covered, 1 hour partially uncovered).
- Shred the meat, discard bones and fat, and return meat to the pot. Adjust seasoning.
- Cook pappardelle until al dente, then toss with ragu and reserved pasta water if needed. Serve with grated Parmigiano Reggiano.
Nutrition
What To Serve With Short Rib Pappardelle?
