If you crave the ultimate comfort dinner, Braised Short Rib Ragu Pasta is destined to become your go-to favorite. Imagine fork-tender beef, lovingly simmered with rich tomatoes, red wine, and aromatic herbs, all tumbled with silky ribbons of pappardelle. This dish transforms humble ingredients into something truly spectacular, bringing Italian warmth to your kitchen and filling your whole home with irresistible, savory aromas. Whether it’s a cozy night in or a showstopping meal for friends, Braised Short Rib Ragu Pasta delivers slow-cooked flavor with every twirl of the fork.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe places classic, soul-satisfying ingredients in the spotlight. Each one plays an essential role—building deep, robust flavors, rich texture, and a vibrant, inviting color that will have everyone asking for seconds. Keeping things simple allows the short ribs and traditional aromatics to shine.
- Beef Short Ribs (3 pounds, bone-in): The star of the dish, these become meltingly tender after a slow braise and give the sauce its unbeatable richness.
- Salt (1 teaspoon): Enhances all the savory flavors and is key for seasoning the meat.
- Black Pepper (½ teaspoon): Adds gentle heat and depth to balance the ragu.
- Olive Oil (2 tablespoons): Helps with browning and adds lusciousness to every layer.
- Onion (1 large, chopped): Provides a sweet foundation for the sauce.
- Carrots (2, diced): Add sweetness and silkiness after a long simmer.
- Celery Stalks (2, diced): Their subtle earthiness rounds out the classic Italian soffritto base.
- Garlic (4 cloves, minced): A must for robust Italian flavor and irresistible aroma.
- Tomato Paste (2 tablespoons): Intensifies the tomato flavor and brings body to the sauce.
- Dry Red Wine (1 cup): Lends acidity and deepens the sauce—use something drinkable!
- Crushed Tomatoes (1 can, 28 ounces): The hefty tomato backbone, offering tang and sweetness.
- Beef Broth (2 cups): Infuses the sauce with savory depth and helps tenderize the ribs.
- Fresh Rosemary (2 sprigs): Elevates aroma with piney, herbal notes.
- Fresh Thyme (2 sprigs): Contributes gentle, earthy fragrance to the braise.
- Bay Leaves (2): Bring subtle complexity to the background of the sauce.
- Pappardelle or Tagliatelle Pasta (1 pound): Wide, ribbon-like noodles perfectly cradle the hearty ragu.
- Grated Parmesan Cheese (½ cup): Adds a nutty finish and luscious saltiness.
- Fresh Parsley (for garnish): Brightens everything at the very end with fresh, green pops of flavor.
How to Make Braised Short Rib Ragu Pasta
Step 1: Prep and Sear the Short Ribs
Start by setting your oven to 325°F (165°C). Generously season your short ribs on all sides with salt and pepper—don’t be shy, this is your first layer of flavor. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs until browned and deeply caramelized on every side, which should take about 8 minutes total. This crucial step locks in juiciness and sets the foundation for a rich, savory sauce.
Step 2: Sauté Aromatic Vegetables
After setting the seared ribs aside, toss your chopped onion, diced carrots, and celery right into those glorious meaty drippings. Sauté for 5–6 minutes, stirring frequently, until everything softens and your kitchen smells irresistible. This blend is the flavor base of your Braised Short Rib Ragu Pasta.
Step 3: Build the Sauce Base
Add the minced garlic and tomato paste to the vegetables, stirring for about one minute. The garlic will become fragrant, and the tomato paste will darken a shade, letting its sugars caramelize just a bit—this deepens the sauce’s body and complexity.
Step 4: Deglaze with Red Wine
Pour in the dry red wine, scraping up every last browned bit from the bottom of your pot. Let it simmer for 2–3 minutes to cook off some alcohol and infuse the vegetables with a wine-rich depth. This deglazing step delivers layers of flavor that will carry through the finished ragu.
Step 5: Add Tomatoes, Broth, and Herbs
Now, stir in the crushed tomatoes and beef broth until well combined. Add the fresh rosemary, thyme, and bay leaves. Gently nestle the short ribs (and all their juices) back into the pot, making sure they’re mostly submerged in the luscious braising liquid.
Step 6: Braise in the Oven
Cover your Dutch oven with a fitted lid and transfer it straight into the preheated oven. Let those short ribs slowly braise for 2 and a half to 3 hours. You’ll know it’s ready when the meat is irresistibly tender and practically falls off the bone.
Step 7: Shred the Short Ribs
When your kitchen is filled with the intoxicating aroma of Braised Short Rib Ragu Pasta, pull the pot from the oven. Remove the short ribs and fishing out the herb sprigs and bay leaves. Discard the bones and shred the beef with two forks—it should fall apart effortlessly! Slide the tender shreds back into the sauce and stir so every bite is coated in ragu.
Step 8: Cook Pasta and Combine
Boil a big pot of well-salted water and cook your pappardelle or tagliatelle until perfectly al dente. Drain (reserve a splash of pasta water, just in case!), and immediately toss the ribbons with your steaming ragu. The sauce will cling dreamily to every noodle, ensuring rich, meaty flavor in every twirl.
Step 9: Finish and Serve
Spoon generous portions into shallow bowls. Top each heap with a shower of grated Parmesan and a sprinkle of chopped fresh parsley. Get ready to watch this Braised Short Rib Ragu Pasta disappear fast—every bite is pure comfort.
How to Serve Braised Short Rib Ragu Pasta
Garnishes
A classic finish for Braised Short Rib Ragu Pasta is a flurry of freshly grated Parmesan—a must for creamy texture and nutty depth. Don’t skip a scatter of chopped parsley or even basil for brightness. For a little heat, add a pinch of crushed red pepper flakes or black pepper right at the end.
Side Dishes
This ragu loves company! Serve alongside a crisp green salad with a zippy vinaigrette to cut through the richness, and add wedges of rustic bread or warm focaccia for sopping up every last bit of sauce. Roasted vegetables or garlicky sautéed broccolini also pair perfectly with Braised Short Rib Ragu Pasta.
Creative Ways to Present
For an impressive touch, twirl the pasta into nests and place them on large, shallow plates, crowning each pile with extra shreds of short rib. Or, toss pasta and ragu together and bake in individual cocottes topped with mozzarella until bubbling and golden. For family style, heap the ragu-tossed noodles in a big serving bowl and let guests help themselves.
Make Ahead and Storage
Storing Leftovers
Let any remaining Braised Short Rib Ragu Pasta cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. If storing sauce and pasta separately, you’ll keep the noodles from soaking up extra liquid and becoming overly soft.
Freezing
This ragu freezes beautifully! Place cooled sauce (without the pasta, for best texture) in a freezer-safe container and freeze for up to 3 months. Defrost overnight in the refrigerator for a speedy dinner whenever the craving for Braised Short Rib Ragu Pasta hits.
Reheating
Warm the ragu gently on the stovetop with a splash of beef broth or water to loosen the sauce if needed. If pasta is already mixed in, add a tablespoon or two of water before reheating to ensure the dish stays luscious and never dries out.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely. While bone-in short ribs add extra depth and richness to the sauce, boneless short ribs work wonderfully and will still yield incredibly tender braised beef.
What can I substitute for red wine?
If you’d rather skip the wine, use additional beef broth with a splash of balsamic vinegar or a tablespoon of tomato paste for extra tang and depth. The sauce will still have plenty of complexity!
Can I make Braised Short Rib Ragu Pasta in advance?
Yes! In fact, the flavors deepen and improve if you let the ragu rest in the fridge overnight. Simply reheat gently before tossing with freshly cooked pasta for a next-day meal that tastes even better.
Is there a gluten-free option for this recipe?
Definitely. Swap traditional pappardelle with your favorite gluten-free pasta, or even serve the ragu over creamy polenta for a completely gluten-free take on Braised Short Rib Ragu Pasta.
What kind of pot should I use for braising?
A large, heavy-duty Dutch oven is ideal since it retains heat and allows for perfect slow braising. If you don’t have one, you can use any large, oven-safe pot with a tight-fitting lid.
Final Thoughts
If you’ve been looking for a surefire dinner to impress your family or simply spoil yourself, Braised Short Rib Ragu Pasta is ready to deliver. Gather your favorite people, pour a glass of something red, and get ready for a meal that will linger long after the plates are empty. Try it once, and it just might become your signature comfort dish!
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Braised Short Rib Ragu Pasta Recipe
- Total Time: 3 hours 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Braised Short Rib Ragu Pasta, where tender beef short ribs are simmered in a savory sauce and served over pappardelle pasta. This comforting dish is perfect for a cozy night in or a special gathering with loved ones.
Ingredients
For the Short Ribs:
- 3 pounds bone-in beef short ribs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Ragu:
- 1 large onion, chopped
- 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 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
For Serving:
- 1 pound pappardelle or tagliatelle pasta
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Sear the Short Ribs: Season short ribs with salt and pepper. In a Dutch oven, heat olive oil and sear ribs on all sides until browned. Remove and set aside.
- Cook the Vegetables: Add onion, carrots, and celery to the pot, cook until softened. Stir in garlic and tomato paste, cook until fragrant.
- Deglaze and Simmer: Deglaze with red wine, then add crushed tomatoes, beef broth, herbs. Return ribs to the pot, cover, and braise in the oven.
- Shred and Combine: Remove ribs, shred meat, discard bones and herbs. Return meat to the sauce.
- Cook the Pasta: Cook pasta until al dente, then toss with ragu.
- Serve: Serve the pasta with Parmesan and parsley.
Notes
- This ragu tastes even better the next day after flavors meld.
- You can make it ahead and refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising, Stovetop, Oven
- Cuisine: Italian
Nutrition
- Serving Size: about 2 cups pasta with sauce
- Calories: 640
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 115 mg
