Name: Braised Short Rib Ragu Pasta Recipe
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: Italian-Inspired
Ingredients: 3 pounds bone-in beef short ribs; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 1 can (28 ounces) crushed tomatoes; 2 cups beef broth; 2 teaspoons fresh thyme leaves (or 1 teaspoon dried); 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried); 2 bay leaves; 1 pound pappardelle pasta; 1/2 cup grated Parmesan cheese; fresh parsley, chopped, for garnish

Jump to Recipe·Print Recipe

Get ready to experience the deeply comforting embrace of Braised Short Rib Ragu Pasta—a slow-simmered Italian-inspired classic that’s pure heaven on a plate. Imagine tender, fall-off-the-bone beef short ribs mingling with a luxuriously rich tomato sauce, all twirled together with wide ribbons of pappardelle. This isn’t just comfort food, it’s a cozy Sunday afternoon turned into an unforgettable meal. If you crave a dish that fills your kitchen with mouthwatering aromas and your table with rave reviews, Braised Short Rib Ragu Pasta belongs at the top of your must-cook list.

Braised Short Rib Ragu Pasta Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a mile-long ingredient list to create Braised Short Rib Ragu Pasta—just a few deeply flavorful basics that each bring something special. From the heartiness of beef short ribs to the bright tang of crushed tomatoes and the herbal kiss of fresh thyme and rosemary, every component helps build the sauce’s complex, soul-warming taste. Let’s break down what you’ll want to have on hand:

Beef short ribs (3 pounds, bone-in): These provide incredible flavor, richness, and luscious texture once braised to melting tenderness.
Salt (2 teaspoons) & black pepper (1 teaspoon): Essential for seasoning the beef and layering in the flavor early.
Olive oil (2 tablespoons): For searing the ribs and sautéing your aromatics for a richer, complex base.
Onion (1 large, diced): Brings deep sweetness and rounds out the sauce.
Carrots (2, diced): Add a subtle earthy sweetness and create a hearty, rustic texture.
Celery stalks (2, diced): Lends a gentle, savory note that truly makes the ragu sing.
Garlic (4 cloves, minced): Layers in unmistakable, aromatic depth—don’t skimp!
Tomato paste (2 tablespoons): Builds body and super-concentrated tomato flavor for the sauce.
Dry red wine (1 cup): Lifts all the flavors and gives the ragu incredible depth.
Crushed tomatoes (1 can, 28 ounces): The foundation of the sauce—use good quality for the brightest flavor.
Beef broth (2 cups): Intensifies the umami richness of your ragu and tenderizes the ribs.
Thyme leaves (2 teaspoons fresh or 1 teaspoon dried): Delivers a fragrant, woodsy note that defines classic Italian ragu.
Rosemary (2 teaspoons fresh, chopped, or 1 teaspoon dried): Knits everything together with its pungent, piney aroma.
Bay leaves (2): Add subtle, savory undertones as the sauce slowly simmers.
Pappardelle pasta (1 pound): These wide noodles are perfect for capturing all that luscious sauce and shredded beef.
Parmesan cheese (1/2 cup, grated): Gives the final dish a salty, nutty finish.
Fresh parsley, chopped: For bright, herbal freshness and a pop of color at serving time.

How to Make Braised Short Rib Ragu Pasta

Step 1: Preheat the Oven and Prepare Short Ribs

Before anything else, set your oven to 325°F (165°C) so it has time to get nice and hot for the braise. Pat your short ribs dry and coat generously with salt and pepper—this gives the beef a bold, well-seasoned flavor and helps form that irresistible browned crust during searing.

Step 2: Sear the Short Ribs

In a large Dutch oven, heat the olive oil over medium-high heat. Once shimmering, lay in the short ribs and let them develop a deep mahogany crust on all sides—about 8 minutes total. Searing is what builds those coveted caramelized flavors, so take your time and don’t crowd the pan. Once browned, transfer the ribs to a plate.

Step 3: Sauté the Aromatics

With the beef set aside, toss your diced onion, carrots, and celery right into the same Dutch oven. Cook for about 5 minutes, scraping up any flavorful browned bits stuck to the bottom; these veggies will soften and begin their magic, infusing the base with sweetness and richness.

Step 4: Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste, and let them cook for just a minute—enough to mellow the garlic’s bite and let the tomato paste darken slightly. This quick step wakes up both flavors and begins layering that familiar Italian heartiness.

Step 5: Deglaze with Wine

Pour in the dry red wine and get ready for a glorious sizzle! Scrape up any remaining fond from the pan; this is pure flavor gold. Let the wine simmer for 2 minutes to reduce a bit and meld with the aromatics.

Step 6: Build the Braising Liquid

Add the crushed tomatoes, beef broth, thyme, rosemary, and bay leaves. Stir well, making sure everything is cozy in the fragrant bath. This is where all those layers start melding into one unforgettable sauce.

Step 7: Braise the Short Ribs

Nestle the browned short ribs back into the pot, cover tightly with a lid, and transfer to the preheated oven. Let the Braised Short Rib Ragu Pasta gently bubble away for 2 and a half to 3 hours, until the meat is gloriously tender and completely irresistible.

Step 8: Shred the Beef and Finish the Sauce

Remove the pot from the oven and transfer the ribs to a cutting board. Shred the beef with forks, discarding fat and bones. Meanwhile, skim off any excess fat from the surface of your sauce. Return the shredded beef to the Dutch oven and let everything simmer together on the stovetop for 10 minutes, intensifying the ragu.

Step 9: Cook the Pasta

Bring a large pot of salted water to a boil. Drop in your pappardelle and cook until al dente—tender but with a little bite. Drain well and immediately toss with your rich short rib ragu so every strand gets coated.

Step 10: Serve and Garnish

Spoon the saucy, ultra-tender ragu over the pasta and shower with grated Parmesan and chopped fresh parsley. This final touch adds pop and freshness, making your Braised Short Rib Ragu Pasta an absolute showstopper.

How to Serve Braised Short Rib Ragu Pasta

Garnishes

A generous snowfall of freshly grated Parmesan is classic, lending creamy, salty depth to every bite. Don’t forget a handful of fresh parsley right before serving; it brightens up the rich ragu and adds gorgeous color. If you want to get fancy, a drizzle of good olive oil or a few curls of lemon zest can wake up the whole dish.

Side Dishes

Braised Short Rib Ragu Pasta pairs beautifully with a simple green salad dressed in a sharp vinaigrette—the acidity cuts the richness perfectly. Add a loaf of warm, crusty bread and maybe a side of roasted garlic broccoli or sautéed greens, and you have the ultimate cozy Italian-inspired meal to gather around.

Creative Ways to Present

For elevated entertaining, spoon the ragu into individual pasta bowls and top each portion with extra Parmesan cheese at the table. Or, serve it family-style from a big, rustic platter so everyone can dig in together. Leftovers? They make amazing fillings for baked pasta shells or lasagna for a fun twist on classic Braised Short Rib Ragu Pasta.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the ragu cool to room temperature, then transfer to an airtight container. It’ll keep well in the fridge for up to 4 days—some say it’s even more delicious after the flavors have had time to mingle together overnight.

Freezing

Braised Short Rib Ragu Pasta sauce freezes like a dream! Just cool it completely and portion into freezer-safe bags or containers (leave some space for expansion). It can be frozen for up to 3 months. When ready to use, thaw overnight in the fridge and reheat gently.

Reheating

To bring your ragu back to its saucy glory, reheat it over low heat on the stove, adding a splash of water or broth if it’s become a bit thick. For pasta that’s already tossed with the sauce, a quick sauté in a pan works best to revive the texture and flavor.

FAQs

Can I make Braised Short Rib Ragu Pasta in advance?

Absolutely! In fact, the flavors get even better after a night in the fridge, letting the rich beef and herby tomato sauce meld together beautifully. Just reheat gently before tossing with fresh pasta.

What wine is best for the braising step?

Look for a dry red wine that you’d enjoy drinking, such as Cabernet Sauvignon, Chianti, or Merlot. The wine doesn’t have to be expensive, but using a wine you like is key for imparting deliciously deep flavors to the sauce.

Can I use boneless short ribs or another cut of beef?

Yes, boneless short ribs work well, but bone-in adds extra richness to the sauce. If you can’t find short ribs, beef chuck roast cut into large pieces is a great alternative for Braised Short Rib Ragu Pasta.

What can I substitute for pappardelle?

While pappardelle’s wide noodles are perfect for catching that luscious sauce, tagliatelle, fettuccine, or even rigatoni also make wonderful partners for this hearty ragu if pappardelle isn’t available.

How do I make the sauce even richer?

For an extra-luxurious touch, stir in a splash of cream right at the end, as suggested in the notes. This makes the sauce silkier and rounds out the flavors for an irresistible finish.

Final Thoughts

If you’re looking for a dinner that feels like an embrace and draws everyone to the table, treat yourself to Braised Short Rib Ragu Pasta. From the very first simmer to the last scrape of the plate, this dish transforms simple ingredients into pure magic. Give it a try and let your kitchen (and your guests) fill with warmth and unforgettable flavor.

Braised Short Rib Ragu Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: admin
Total Time: 3 hours 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich and hearty flavors of this Braised Short Rib Ragu Pasta, a comforting Italian-inspired dish that is perfect for a cozy night in. Tender beef short ribs are braised to perfection in a flavorful tomato-based sauce, then tossed with pappardelle pasta and finished with a sprinkle of Parmesan and fresh parsley.

Ingredients

Scale

Short Ribs:

3 pounds bone-in beef short ribs
2 teaspoons salt
1 teaspoon black pepper

Ragu:

2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
1 can (28 ounces) crushed tomatoes
2 cups beef broth
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
2 bay leaves

To Serve:

1 pound pappardelle pasta
1/2 cup grated Parmesan cheese
fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 325°F (165°C).
Sear the Short Ribs: Pat the short ribs dry and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the ribs on all sides until browned, about 8 minutes. Transfer to a plate.
Cook the Vegetables: In the same pot, add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
Deglaze and Simmer: Deglaze the pot with red wine, scraping up browned bits. Simmer for 2 minutes. Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot, cover, and transfer to the oven.
Braise the Ribs: Braise for 2 1/2–3 hours until the meat is fork-tender. Remove ribs, shred meat, and discard bones. Skim excess fat from the sauce, return shredded beef to the pot, and simmer on the stovetop for 10 minutes.
Cook the Pasta: Cook the pappardelle pasta in salted boiling water until al dente; drain and toss with the ragu.
Serve: Serve the pasta topped with Parmesan and chopped parsley.