Pappardelle with Slow-Braised Short Rib Ragù

Why You’ll Love This Recipe

• Deep, wine-kissed flavor from a slow oven braise that does all the heavy lifting.
• Silky sauce clinging to wide pappardelle ribbons, finished glossy with butter and Parmigiano.
• Hands-off cooking: sear, braise, then relax while your kitchen smells incredible.
• Make-ahead friendly ragù that tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 2 carrots, 2 celery stalks, 6 garlic cloves, 2 rosemary sprigs, 2 bay leaves, thyme (optional), flat-leaf parsley, 1 lemon (zest, optional)
• Dairy: Unsalted butter, Parmigiano-Reggiano
• Pantry: Bone-in beef short ribs, olive oil, kosher salt, black pepper, tomato paste, crushed tomatoes (28 oz), low-sodium beef broth, dry red wine, pappardelle, red pepper flakes (optional)

Full Ingredients

Short Rib Ragù

• 3 lb (1.4 kg) bone-in beef short ribs, English cut (2–3 inches thick)
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 medium carrots, finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 3/4 cup)
• 6 garlic cloves, thinly sliced or minced
• 2 tbsp tomato paste
• 1.5 cups (360 ml) dry red wine (Chianti, Sangiovese, or similar)
• 1 can (28 oz/800 g) crushed tomatoes
• 2 cups (480 ml) low-sodium beef broth
• 2 sprigs fresh rosemary
• 2 bay leaves
• 4 sprigs fresh thyme (optional)
• 1/2 tsp crushed red pepper flakes (optional)

Pasta and Finish

• 1 lb (450 g) dried pappardelle (or 1.25 lb/565 g fresh; adjust boil time)
• 3 tbsp (42 g) unsalted butter, cold and cut into cubes
• 1 cup (85 g) finely grated Parmigiano-Reggiano, plus more to serve
• Up to 1 cup (240 ml) reserved pasta cooking water
• 2 tbsp finely chopped flat-leaf parsley (optional)
• 1 tsp finely grated lemon zest (optional)

Step-by-Step Instructions

Step 1: Preheat and season the short ribs

Heat the oven to 325°F (163°C). Pat the short ribs very dry with paper towels (moisture inhibits browning). Season all sides evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper. Let sit at room temperature while you prep the vegetables.

Step 2: Sear for deep flavor

Heat a large, heavy Dutch oven over medium-high heat. Add 2 tablespoons olive oil. Working in batches so you do not crowd the pot, sear the short ribs until deeply browned on all sides, about 3–4 minutes per side. Transfer to a plate; pour off excess fat if more than a thin coating remains.

Step 3: Build the aromatic base

Add onion, carrot, and celery to the pot with a pinch of salt. Cook over medium heat, stirring, until softened and lightly golden, 6–8 minutes. Stir in garlic and cook 1 minute until fragrant. Add tomato paste and cook, stirring, until it turns a deeper brick-red and coats the vegetables, about 2 minutes. If using, add red pepper flakes now.

Step 4: Deglaze and assemble the braise

Pour in the red wine and scrape up all of the browned bits from the bottom of the pot. Simmer briskly until reduced by about half, 5–7 minutes. Add the crushed tomatoes, beef broth, rosemary, bay leaves, and thyme (if using). Return the short ribs and any accumulated juices to the pot, nestling them into the liquid. Bring to a bare simmer.

Step 5: Slow-braise in the oven

Cover and transfer the pot to the oven. Braise until the short ribs are fork-tender and the meat is beginning to separate from the bones, 2.5–3 hours, turning the ribs once halfway through. If the sauce seems thin, uncover for the final 20 minutes to reduce slightly. Remove from the oven and let rest 10 minutes.

Step 6: Shred the meat and refine the sauce

Transfer ribs to a cutting board. Discard bones and any large fat deposits. Shred the meat into bite-size pieces with two forks. Skim and discard excess fat from the surface of the sauce. Set the pot over medium heat and simmer the sauce 10–15 minutes to thicken and concentrate. Stir the shredded meat back in and taste; season with additional salt and pepper as needed. Keep warm over low heat.

Step 7: Boil the pappardelle

Bring a large pot (at least 6 quarts) of water to a rolling boil. Salt generously (about 2 tablespoons kosher salt). Cook pappardelle until just shy of al dente: 7–9 minutes for dried, 2–3 minutes for fresh. Reserve 1 cup of the starchy cooking water, then drain the pasta.

Step 8: Emulsify, finish, and serve

Add the drained pasta to the ragù. Pour in 1/2 cup reserved pasta water and toss over medium heat until the sauce loosens and coats the noodles, 1–2 minutes. Remove from heat and add the cold butter and Parmigiano. Toss vigorously until the sauce turns glossy and clings to the pappardelle. Adjust texture with more pasta water as needed. Fold in parsley and lemon zest (if using). Serve immediately with more Parmigiano and freshly cracked pepper.

Pro Tips

• Brown like you mean it: the deep sear on the short ribs is the backbone of flavor. Do not rush this step.
• Use a wine you would drink: medium-bodied Italian reds (Chianti, Sangiovese) work beautifully.
• Skim or chill to defat: for an extra-clean sauce, chill the finished ragù and lift off the solidified fat, then rewarm.
• Finish off the heat: cold butter and cheese emulsify best when the pan is off the burner to prevent splitting.
• Salt the water properly: well-salted pasta water seasons the noodles from within and helps the sauce cling.

Variations

• Mushroom boost: sauté 8 oz (225 g) sliced cremini or add 1/2 oz (15 g) rehydrated porcini with the aromatics for earthiness.
• Pressure cooker shortcut: 45 minutes at high pressure (natural release) after Step 4, then proceed with shredding and reducing.
• Swap the starch: serve the ragù over creamy polenta or wide egg tagliatelle instead of pappardelle.

Storage & Make-Ahead

The ragù (without pasta) keeps refrigerated for up to 4 days or frozen for up to 3 months. Rewarm gently, loosening with a splash of water or broth. Cook the pasta fresh just before serving; do not store the finished pasta and sauce together, as the noodles will continue to absorb sauce and soften.

Nutrition (per serving)

Approximate: 820 calories; 44 g protein; 72 g carbohydrates; 38 g fat; 9 g saturated fat; 5 g fiber; 1180 mg sodium. Values will vary based on exact ingredients and trimming.