Go Back

Short Rib Beef Ragu with Pappardelle Pasta

A warm, comforting dish featuring tender beef short ribs simmered in a rich sauce, served over wide ribbons of pappardelle pasta.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • Dutch Oven
  • Large Pot

Ingredients
  

Meat

  • 2.5 pounds bone-in beef short ribs or up to 3 pounds

Seasoning

  • Salt to taste
  • Freshly ground black pepper to taste

Oil

  • 2 tablespoons olive oil

Vegetables

  • 1 large yellow onion finely chopped
  • 3 carrots peeled and finely diced
  • 2 stalks celery finely diced
  • 4 cloves garlic minced

Liquids

  • 0.5 cup Grape juice a good quality vinegar you’d enjoy drinking
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 2 leaves bay leaves
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 1 teaspoon dried rosemary or 1 sprig fresh rosemary
  • 2 cups beef broth

For Serving

  • Parmesan cheese for serving
  • Heavy cream or half-and-half optional
  • Fresh parsley chopped, for garnish

Pasta

  • 12 ounces pappardelle pasta

Instructions
 

  • Step 1: Season the beef short ribs generously with salt and freshly ground black pepper.
  • Step 2: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
  • Step 3: In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional minute.
  • Step 4: Pour in the Grape juice, scraping up any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
  • Step 5: Add the tomato paste, crushed tomatoes, bay leaves, thyme, rosemary, and beef broth. Mix well and return the short ribs to the pot.
  • Step 6: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2-3 hours until the meat is fork-tender.
  • Step 7: About 30 minutes before serving, boil salted water and cook the pappardelle according to package instructions. Drain and reserve some pasta water.
  • Step 8: Remove the beef, shred it, and return to the ragu. If the sauce is too thick, add reserved pasta water. Serve over pappardelle with Parmesan and parsley.

Notes

For richer flavor, let the ragu cool and sit overnight before reheating. Choose a good quality Grape juice for the best taste.
Keyword Comfort Food