Short Rib Beef Ragu with Pappardelle Pasta

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When chilly weather hits, there’s nothing quite like a warm, comforting bowl of pasta to make you feel cozy.

Short rib beef ragu is one of those dishes that warms not just your stomach but also your heart.

Imagine tender, flavorful beef simmered in a rich sauce, served over wide ribbons of pappardelle pasta.

It’s a dish that can elevate any dinner, whether it’s a special occasion or a Friday night at home.

Let’s dive right into crafting this delicious recipe that’s sure to impress anyone at your table.

Why This Recipe Is a Must-Try

This Short Rib Beef Ragu with Pappardelle Pasta is more than just a meal; it’s an experience.

The long cooking process allows the flavors to develop beautifully, resulting in tender pieces of beef coated in a savory sauce that clings perfectly to pasta.

Plus, it’s a great dish to make ahead of time and reheat.

Trust me, your friends and family will be talking about this dish long after the last bite!

Ingredients

• 2 ½ – 3 pounds (1350 g) bone-in beef short ribs
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• ½ cup (120 ml) Grape juice (a good quality vinegar you’d enjoy drinking)
• 2 tablespoons tomato paste
• 1 28-ounce can (780 g) crushed tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 1 teaspoon dried rosemary or 1 sprig fresh rosemary
• 2 cups (480 ml) beef broth
• Parmesan cheese for serving
• Heavy cream or half-and-half, optional
• Fresh parsley, chopped, for garnish
• 12 ounces pappardelle pasta

How To Make Short Rib Beef Ragu with Pappardelle Pasta

Step 1: Prepare the Meat

Start by seasoning your beef short ribs generously with salt and freshly ground black pepper.

This step is crucial for building flavor in your ragu.

Step 2: Sear the Ribs

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.

Once hot, add the short ribs, searing them on all sides until they are beautifully browned.

This should take about 8-10 minutes.

Once done, remove the ribs from the pot and set them aside.

Step 3: Sauté Vegetables

In the same pot, add the chopped onion, diced carrots, and celery.

Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Then, stir in the minced garlic and cook for an additional minute until fragrant.

Step 4: Deglaze the Pot

Pour in the Grape juice, scraping up any browned bits from the bottom of the pot.

This step packs in flavor and gives your sauce depth.

Let it simmer for about 2-3 minutes until it’s slightly reduced.

Step 5: Make the Sauce

Add the tomato paste, crushed tomatoes, bay leaves, thyme, rosemary, and beef broth to the pot.

Mix everything well, then return the seared short ribs to the pot.

Step 6: Simmer the Ragu

Bring the mixture to a gentle simmer.

Cover the pot and reduce the heat to low.

Let it cook for about 2-3 hours, or until the meat is fork-tender and falling off the bone.

If you have time, let it simmer longer for even more flavor.

Step 7: Cook the Pasta

About 30 minutes before you’re ready to serve, bring a large pot of salted water to a boil.

Cook the pappardelle pasta according to the package instructions, usually around 3-5 minutes.

Once cooked, drain and reserve a little pasta water.

Step 8: Combine and Serve

Remove the beef from the sauce, shred it using two forks, and return the meat to the ragu.

If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Serve the ragu over the pappardelle and top with a drizzle of heavy cream if desired.

Finish with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a burst of freshness.

Expert Tips

• Choose a good quality Grape juice; it doesn’t have to be expensive, but pick one you enjoy drinking.
• For even richer flavor, let the ragu cool and sit overnight in the fridge before reheating.
• Be patient while simmering; the longer it cooks, the more tender the meat and deeper the flavor.
• Don’t skip the fresh herbs; they make a significant difference in the final taste!

Variations and Customizations

• Swap out the short ribs for chuck roast if you can’t find short ribs.
• Add a bit of red pepper flakes for a spicy kick.
• Use whole wheat or gluten-free pappardelle if you prefer a healthier option.
• Feel free to throw in other vegetables like bell peppers or mushrooms for a different texture and flavor.

How to Store Leftovers

Short Rib Beef Ragu can be stored in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze it for up to 3 months.

Just make sure to let it cool completely before transferring it to a freezer-safe container.

When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stovetop until warm.

FAQ

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

Yes, you can use boneless short ribs.

Just note that the cooking time may vary slightly depending on the size of the pieces.

Can I make this dish in a slow cooker?

Definitely! After sautéing the vegetables and searing the meat, you can transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.

What kind of Grape juice should I use?

Choose a dry Grape juice like Merlot, Cabernet Sauvignon, or Chianti.

Just make sure it’s something you enjoy drinking; it’ll add great flavor to your dish!

Is there a vegetarian version of this recipe?

Yes! You can substitute the beef with hearty vegetables like mushrooms and lentils, and use vegetable broth instead of beef broth for a delicious vegetarian ragu.

Conclusion

There you have it! A delicious, hearty Short Rib Beef Ragu with Pappardelle Pasta that is bound to become a favorite in your kitchen.

Whether you’re making it for a family dinner, a cozy date night, or just because you love good food, this dish delivers comfort and flavor in every bite.

Even though it takes a bit of time to make, the outcome is so worth it.

So grab those ingredients, get cooking, and enjoy every moment of creating this delightful meal.

Happy cooking!

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