As I walked by my kitchen the other day, I caught the mouthwatering scent of simmering beef short ribs wafting through the air. It instantly transported me to a cozy Italian trattoria, where clouds of rich aromas promise a comforting meal. My Slow-Braised Beef Short Rib Ragu over Pappardelle is exactly what you need when the chill sets in and you crave something warm and indulgent. This delightful dish combines fall-apart tender meat with the harmonious flavors of tomato and red wine, plus a touch of aromatic herbs—all perfectly hugging wide, pillowy pappardelle. Best of all, it’s an easy recipe that’s sure to impress, making it a wonderful option for both intimate dinners and larger gatherings. Ready to bring a taste of Italy to your table? Let’s dive into this delicious experience!

Why Is This Ragu a Must-Try?

Comforting Flavor: The melding of rich beef short ribs, fragrant herbs, and tangy tomatoes creates an unforgettable taste sensation that warms the soul.

Effortless Excellence: With minimal hands-on time, this dish allows you to enjoy quality time with loved ones while it simmers away.

Versatile Pairings: Serve the ragu over pappardelle, or switch it up with polenta or zucchini risotto for a gluten-free option.

Perfect for Gatherings: Whether it’s a family dinner or a cozy weekend treat, this ragu impresses everyone at the table.

Crowd-Pleasing Comfort: Who can resist the allure of fall-apart tender meat and hearty sauce? It’s a culinary hug on a plate that guarantees second helpings!

For a complete meal, consider pairing this ragu with a side of Shrimp Bowl Asparagus for a delightful contrast. Enjoy a recipe that’s not just dinner, but a warm embrace.

Braised Short Rib Ragu Ingredients

For the Ragu

Bone-in Short Ribs – Essential for a rich, meaty flavor; substituting with beef chuck roast or brisket may alter cooking times.
Kosher Salt – Enhances flavor; feel free to use sea salt, but adjust according to the different sizes of salt grains.
Black Pepper – Provides warmth and depth; freshly ground pepper delivers the best results.
Vegetable Oil – Perfect for searing the meat; consider using olive oil for an added layer of flavor.
Carrots, Celery, Onions (Mirepoix) – These create sweetness and depth in the sauce; for variation, leeks can be used instead.
Garlic – Offers a pungent and aromatic quality; always opt for fresh garlic over pre-minced for superior flavor.
Tomato Paste – Contributes to the richness and umami of the sauce; fresh tomatoes can be a substitute, but they may alter the texture.
Dry Red Wine (e.g., Cabernet) – De-glazes and enhances flavor; choose a wine you’d enjoy drinking.
Dried Oregano, Dried Basil, Crushed Red Pepper Flakes, Dried Thyme – These provide herbal depth and complexity; fresh herbs can be used but require adjusted quantities.
Bay Leaves – Infuse the sauce with earthy flavor; be sure to remove these before serving.
Beef Broth – Adds moisture and richness; vegetable broth can be substituted for a lighter flavor.
Crushed Tomatoes (28-ounce can) – This is crucial for the sauce’s base; no substitutes can match its acidity and sweetness.
Pappardelle Pasta – The preferred pasta for serving; opt for gluten-free pasta if needed.

For Garnishing

Parmesan Cheese – Adds a nutty finish that complements the ragu perfectly.
Ricotta Cheese – Provides creaminess that balances the sauce’s richness.
Fresh Basil – A fragrant touch that enhances the overall flavor profile; fresh is best for brightness.

Crafting this Braised Short Rib Ragu will surely become a cherished part of your culinary repertoire, offering warmth and indulgence with every bite.

Step‑by‑Step Instructions for Braised Short Rib Ragu

Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (160°C). This temperature is crucial for slow-braising your beef short ribs, allowing them to become fall-apart tender while absorbing all those irresistible flavors. Make sure your oven is at the right temperature before you prepare the meat to ensure even cooking.

Step 2: Prepare the Short Ribs
Pat the bone-in short ribs dry with paper towels to remove excess moisture, which helps achieve a beautiful browning. Season generously with kosher salt and freshly ground black pepper on all sides, ensuring the meat is well-coated. The seasoning will enhance the overall flavor of your Braised Short Rib Ragu.

Step 3: Sear the Meat
In a large Dutch oven, heat a couple of tablespoons of vegetable oil over medium-high heat until it shimmers. Gently add the seasoned short ribs to the pot, searing them for about 3 minutes per side until they’re deeply browned. This step will lock in the flavors and create a rich base for your ragu. Once browned, transfer the ribs to a plate and set aside.

Step 4: Sauté the Aromatics
Remove excess fat from the pot, leaving about 2 tablespoons for flavor. Add the chopped onions, carrots, and celery, known as a mirepoix, and sauté for about 10 minutes. Stir frequently until the vegetables are softened and fragrant, which will add depth to the Braised Short Rib Ragu sauce.

Step 5: Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste, cooking for another 2 minutes to enhance their flavors. The garlic should become aromatic, and the tomato paste will darken slightly. This step is essential as it enriches the sauce, giving your ragu a delicious depth of flavor.

Step 6: Deglaze with Wine
Pour in the dry red wine, scraping up any brown bits stuck to the bottom of the pot. Allow the wine to reduce by half, which should take about 5 minutes. This process intensifies the flavors and adds a lovely acidity that balances the richness of the meat.

Step 7: Combine with Broth and Tomatoes
Next, add the beef broth and crushed tomatoes to the pot, stirring to combine all the ingredients. Return the short ribs to the pot, ensuring they’re submerged in the liquid. Bring this mixture to a gentle simmer before covering and transferring it to the preheated oven. Cook for about 3 hours, or until the meat is fork-tender.

Step 8: Shred the Beef
Once the short ribs are beautifully tender, remove the pot from the oven. Carefully take the ribs out and shred the meat using two forks, discarding any large pieces of fat. Return the shredded beef to the pot, stirring it into the sauce. Taste and adjust the seasoning with more salt and pepper if necessary, ensuring your Braised Short Rib Ragu has just the right flavor.

Step 9: Prepare the Pappardelle
While the ragu is simmering, cook the pappardelle pasta according to package instructions until al dente. Reserve a cup of pasta cooking water before draining, as this can help adjust the sauce’s consistency if needed. The wide pasta will beautifully cradle the rich ragu.

Step 10: Combine and Serve
Toss the cooked pappardelle into the pot with the ragu, mixing gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Serve hot, garnished with freshly grated parmesan cheese and torn basil leaves for an aromatic finish. Your Braised Short Rib Ragu is now ready to be enjoyed!

Braised Short Rib Ragu: Delicious Variations

Get creative and elevate your Braised Short Rib Ragu with these delightful twists and substitutes!

Gluten-Free: Use gluten-free pappardelle or any pasta of your choice. This way, everyone can indulge without worry.
Veggie Delight: Substitute beef with lentils or mushrooms for a hearty vegetarian option. Both bring rich flavor and texture.
Spicy Kick: Add chopped fresh chili or a dash of hot sauce to the ragu for a zesty twist. The heat will beautifully enhance the overall depth.
Herb Infusion: Experiment with fresh herbs like rosemary or sage instead of dried herbs for a vibrant and fragrant flavor explosion.
Rich and Creamy: Stir in a dollop of mascarpone or cream at the end for an ultra-luxurious ragu. This addition softens the acidity, making it perfectly smooth.
Flavored Broth: Swap out regular beef broth for mushroom or red wine broth to add an earthiness to the dish. This will create a deeper umami profile.
Serve with Gnocchi: Instead of pappardelle, serve this ragu over fluffy gnocchi for a delightful twist on texture that everyone will love.
Citrus Zest: Add a touch of orange or lemon zest just before serving to brighten the flavors of your ragu. This small addition creates a memorable flavor contrast.

For more inspiration, consider pairing your fabulous Braised Short Rib Ragu with a tasty side like Shrimp Bowl Asparagus to create a truly unforgettable meal! Enjoy your cooking adventure!

Make Ahead Options

These Braised Short Rib Ragu are perfect for meal prep! You can prepare the ragu itself up to 24 hours in advance. Simply follow the recipe instructions through Step 8, then let the ragu cool and refrigerate in an airtight container. To maintain its rich flavor, it’s best to refrigerate the sauce without the pasta. When you’re ready to serve, gently reheat the ragu on the stove over low heat, stirring occasionally, and follow Step 9 to cook your pappardelle; just reserve a bit of pasta water to adjust the sauce’s consistency. This way, you’ll enjoy a comforting and delicious meal without the last-minute rush!

What to Serve with Slow-Braised Beef Short Rib Ragu

As you savor the warm embrace of this Italian delight, turn your meal into a memorable feast with delightful sides that perfectly harmonize.

Creamy Polenta: This velvety side delivers a comforting base that soaks up the rich ragu, enhancing every bite with a warm, soft texture.
Garlic Bread: Crunchy and buttery, this classic complements the ragu while offering a delightful contrast to the dish’s hearty flavors; perfect for mopping up sauce!
Simple Green Salad: A refreshing mix of crisp greens and a light vinaigrette provides a bright, revitalizing touch, balancing the richness of the ragu.
Roasted Vegetables: Seasonal veggies, tossed in olive oil and herbs, add caramelized sweetness, creating a colorful, nutritious contrast on your plate.
Gluten-Free Pasta: For loved ones with dietary needs, top the ragu with gluten-free pasta, ensuring everyone enjoys a taste of this comforting dish.
Chianti Wine: This dry Italian red beautifully pairs with the flavors of the ragu, enhancing the overall dining experience with its bold notes.

Picture a table filled with color, warmth, and the smell of mouthwatering food as you enjoy your delicious ragu with these delightful accompaniments!

Expert Tips for Braised Short Rib Ragu

Perfect sear: Sear the short ribs until golden brown on all sides; this caramelization adds depth to your ragu’s flavor profile.
Wine choice: Use a dry red wine you’d enjoy drinking for the best taste. Avoid cooking wine as it lacks quality and flavor.
Simmering time: Patience is key! Simmer the ragu low and slow for a tender meat result; rushing the process could yield tougher meat.
Enhance consistency: If the sauce is too thick post-cooking, a splash of reserved pasta water can help you achieve the desired richness while using it in your Braised Short Rib Ragu.
Flavor resting: For deeper flavors, let your ragu sit overnight in the fridge; the flavors meld beautifully, making it even more delicious the next day!
Garnishing touch: Don’t skip the fresh basil and cheese; they elevate the dish and add a pop of flavor that balances the richness of the ragu.

How to Store and Freeze Braised Short Rib Ragu

Fridge: Store leftovers in an airtight container and enjoy within 3 days for the best flavor and freshness.

Freezer: For longer storage, freeze your Braised Short Rib Ragu (without pasta) for up to 3 months. Ensure it’s cooled completely before transferring to freezer-safe containers.

Reheating: Thaw in the fridge overnight, then reheat gently on the stove or in the microwave, adding a splash of beef broth or water if the sauce is too thick.

Make-Ahead: Feel free to prepare the ragu a day in advance and refrigerate it; it actually improves in flavor overnight! Just reheat before serving.

Braised Short Rib Ragu Recipe FAQs

What type of short ribs should I use for this ragu?
Absolutely use bone-in short ribs for a rich, meaty flavor! If you can’t find them, beef chuck roast or brisket can work, but they will require different cooking times to ensure they become tender.

How should I store leftovers of the braised short rib ragu?
Simply transfer any leftovers into an airtight container and refrigerate. They will be best enjoyed within 3 days for optimal freshness and flavor.

Can I freeze my braised short rib ragu?
Yes, definitely! Allow it to cool completely, then portion it into freezer-safe containers. Your ragu can be frozen for up to 3 months. Just remember not to add the pasta until you’re ready to serve!

What should I do if my ragu is too thick after cooking?
No worries! If your sauce turns out too thick, simply add a splash of the reserved pasta water or beef broth after combining the pasta with the ragu. This will help achieve a creamy consistency that clings beautifully to the pasta.

Is this braised short rib ragu suitable for people with dietary restrictions?
For individuals with gluten sensitivities, you can easily make this dish gluten-free by using gluten-free pappardelle or another gluten-free pasta alternative. Additionally, if anyone has a beef allergy, consider substituting the short ribs with a slow-cooked chicken or vegetable option, although the flavor profile will differ!

What are the signs that my short ribs are done cooking?
After around 3 hours of braising, the short ribs should be fork-tender. When you can easily shred the meat using a fork, that’s your indication that they are perfectly cooked for a luxurious braised short rib ragu!