Short Rib Ragu: 3 Hours to Pure Bliss

Oh, ragu! If there’s one dish that just screams comfort and pure, unadulterated happiness, it’s a slow cooked, deeply flavorful ragu. And let me tell you, this Short Rib Ragu with Pappardelle isn’t just any ragu; it’s a showstopper. We’re talking about tender, fall off the bone beef short ribs simmered for hours until they practically melt into this rich, savory sauce. It’s the kind of meal you want to make when you have a lazy Sunday afternoon stretching out ahead of you, or when you want to impress guests without having to hover over a hot stove the entire time. I remember the first time I made this for my family; the smell alone filled the house and got everyone hovering around the kitchen, practically begging for just a little taste. Trust me, the wait is SO worth it!

Why You’ll Love This Short Rib Ragu with Pappardelle

Seriously, why *wouldn’t* you love this? It’s the kind of meal that just wraps you up in a warm hug. Here’s the rundown:

• Incredible Flavor That Builds: The slow braising process is like magic for beef. It turns simple ingredients into something that tastes like it’s been simmering for days!
• Melt-in-Your-Mouth Beef: Those short ribs? They turn so tender you can shred them with a fork. No tough bites here, promise!
• Ultimate Comfort Food: It’s hearty, it’s rich, it’s just pure, delicious comfort. Perfect for chilly evenings or when you just need a little something special.
• Impress Without the Fuss: While it takes time, most of that is hands-off oven time. So you can relax, and your guests will think you’re a culinary genius.
• Perfect for Any Occasion: Whether it’s a family dinner on a Sunday or a dinner party for friends, this Short Rib Ragu with Pappardelle always hits the spot.

Gather Your Ingredients for Short Rib Ragu

Alright, let’s get this delicious short rib ragu party started! Here’s what you’ll need to gather for the magic to happen. Don’t worry, it’s mostly pantry staples and some beautiful beef!

For the Ragu:

• 2 lbs bone-in beef short ribs, trimmed (I like to give mine a little trim so they aren’t too fatty, but you don’t need to go crazy)
• 2 tbsp olive oil
• 1 large onion, chopped (yellow or sweet works great)
• 2 carrots, chopped
• 2 celery stalks, chopped (this trio, the ‘soffritto’, is key!)
• 4 cloves garlic, minced (or more if you’re a garlic lover like me!)
• 1 cup dry red wine (something like a Chianti or Merlot is perfect; avoid anything too sweet)
• 1 can (28 ounce) crushed tomatoes (good quality makes a difference, trust me!)
• 4 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt (or more, to taste, after it’s all cooked!)
• 1/2 tsp black pepper (or more, to taste!)

For Serving:

• 1 lb pappardelle pasta (those wide ribbons are just *perfect* for clinging to this sauce!)
• Freshly grated Parmesan cheese for topping (SO much better than the pre-grated stuff!)
• Fresh parsley, chopped, for a little pop of color and freshness

Essential Kitchen Tools for Making Short Rib Ragu

Okay, before we dive into all the deliciousness, let’s talk tools! You don’t need a whole fancy kitchen, but a couple of key players will make this short rib ragu practically foolproof.

First up, you absolutely need a good Dutch oven. I’m talking about one of those heavy-bottomed pots, heavy enough to sear meat beautifully and tough enough to go from the stovetop right into the oven. It’s basically your best friend for slow-cooked dishes like this. Then, you’ll want a large pot. This is mostly for boiling your glorious pappardelle pasta later on. And finally, don’t forget some sturdy tongs – they’re a lifesaver for safely flipping those hot short ribs and pulling them out of the bubbling sauce!

Step-by-Step Guide to Your Perfect Short Rib Ragu

Alright, let’s get down to business and make this incredible Short Rib Ragu with Pappardelle! I promise, the steps are easy to follow, and the reward is SO worth it. Remember, patience is key here – this isn’t a quick weeknight meal, but it’s the perfect project for a cozy weekend. Grab your Dutch oven and let’s get started!

Searing and Sautéing for Deep Flavor

First things first, preheat your oven to 325°F (160°C). While it’s heating up, grab those bone-in beef short ribs. Pat them THOROUGHLY dry with paper towels – this is super important for getting a good sear, trust me! Give them a generous sprinkle of salt and pepper all over. Now, heat your olive oil in your trusty Dutch oven over medium-high heat. Once it’s shimmering, carefully lay in the short ribs. Don’t crowd the pot; sear them in batches if you have to. We’re looking for a deep, rich brown crust on all sides – this is where all that amazing flavor starts! Once they’re beautifully browned, take them out and set them aside for a sec.

Building the Rich Ragu Sauce

Now, toss your chopped onion, carrots, and celery right into that same pot. You might have to scrape up some of those browned bits – that’s pure flavor gold! Let those veggies soften and get a little golden around the edges, about 8-10 minutes. Next, add your minced garlic and give it a quick stir for about a minute until it smells amazing. Now for the fun part: pour in that red wine! Scrape the bottom of the pot with your wooden spoon to loosen all those tasty browned bits. Let the wine bubble and reduce by about half, which takes maybe 5 minutes. This really concentrates the flavor. Then, stir in your crushed tomatoes, beef broth, those fragrant rosemary and thyme sprigs, and the bay leaf. Pop the seared short ribs back into this beautiful liquid.

The Slow Braise: Patience for Perfection

Okay, time for the magic! Bring everything up to a gentle simmer right there on the stovetop. Then, put the lid on tight, and carefully transfer that heavy Dutch oven into your preheated oven. We’re going to let it braise for a good 3 hours. This slow, gentle cooking is what transforms those tough short ribs into fork-tender pieces of pure deliciousness. You’ll know they’re ready when they just practically fall apart with the slightest touch. Once they’re super tender, carefully take the pot out of the oven. Fish out and discard those rosemary sprigs, thyme sprigs, and the bay leaf – they’ve done their job!

Finishing the Short Rib Ragu and Cooking Pappardelle

Now, carefully remove the short ribs from the sauce. Let them cool just enough so you can handle them, then use two forks to shred all that glorious meat, discarding the bones and any large fatty bits. Toss that shredded meat right back into the sauce. Give it a taste and add more salt and pepper if it needs it – this is your moment to make it perfect! Let this magical ragu rest for at least 30 minutes; this really helps all those flavors meld together beautifully. While it’s resting, get a large pot of salted water boiling like crazy and cook your pappardelle pasta according to the package directions until it’s perfectly al dente. Drain it well, then toss it with that amazing short rib ragu. Serve it up immediately with a generous dusting of Parmesan and some fresh parsley!

Tips for the Best Short Rib Ragu

Okay, so you’ve got the recipe, but here are a few little secrets I’ve picked up over the years to make this Short Rib Ragu with Pappardelle absolutely sing. You want it to be the best, right? Let’s make that happen!

Don’t Skip the Sear! Seriously, I can’t say this enough. Getting a really good, deep brown crust on those short ribs isn’t just for looks. It builds a whole foundation of flavor that you just can’t get any other way. Make sure your pot is hot and don’t crowd it – give those ribs space to get truly caramelized.

Deglaze Like a Pro: When you add that red wine and scrape up the browned bits from the bottom of the pot? That’s pure magic happening. Those little bits stuck to the bottom are concentrated flavor, and the wine dissolves them right into your sauce base. Don’t rush this step!

Taste, Taste, Taste! Once everything is cooked and the meat is shredded back in, you HAVE to taste it. Does it need more salt? A pinch more pepper? Maybe even a tiny splash of something acidic like red wine vinegar if it feels a little flat? Your taste buds are the final judge, so trust them!

Sauce Consistency Check: If your ragu looks a little too thin after shredding the meat, don’t panic! Just let it simmer gently, uncovered, for a bit longer to reduce and thicken up. If it’s too thick, a splash of beef broth or even the pasta water can thin it out perfectly. We’re aiming for luscious and clingy, not soupy!

Make Ahead Magic: This Short Rib Ragu is actually even BETTER the next day. So if you’re planning a dinner party, make it a day ahead and gently reheat it on the stove. The flavors have time to meld and deepen even further. You can even freeze leftovers for a future super-easy meal!

Ingredient Notes and Substitutions

Let’s chat about some of the ingredients, because little tweaks can make a big difference! For the red wine, I really love a good Chianti or Merlot because they have that earthy depth, but if you don’t have any on hand or don’t drink wine, you can totally substitute with more beef broth, maybe adding a splash of red wine vinegar at the end to mimic that acidity.

Beef broth is pretty straightforward, but if you happen to have homemade stock, even better! As for the vegetables – the onion, carrots, and celery – they do so much for the flavor base. If you’re really in a pinch and don’t have fresh carrots, you *could* use a bit of dried mirepoix or even a dash of carrot powder, but fresh is always best for that authentic sweet note. Some folks like to strain out the veggies before shredding the meat for a super-smooth sauce, and that’s totally optional – I usually leave them in because I like the texture!

Serving and Storing Your Short Rib Ragu

Okay, the moment of truth! You’ve spent hours creating this magnificent Short Rib Ragu with Pappardelle, and it’s time to serve it up. Make sure your pappardelle is perfectly al dente – we don’t want soggy noodles! Drain them well and toss them right into your warm ragu. A generous handful of freshly grated Parmesan cheese is a MUST. Don’t skimp! And a sprinkle of fresh, bright green parsley adds a lovely contrast, both to the eye and the palate. It really just finishes the whole thing off beautifully.

Now, what if you have leftovers? Lucky you! This ragu is even better the next day. Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low heat, maybe adding a tiny splash of water or beef broth if it seems a bit thick. You can also freeze portions for up to 2-3 months. Just thaw in the fridge overnight and reheat as you would the refrigerated leftovers. It’s like having a gourmet meal ready to go whenever you need a serious comfort food fix! You can find more ideas for delicious beef pasta dishes here.

Frequently Asked Questions about Short Rib Ragu

Got questions about making this amazing Short Rib Ragu with Pappardelle? I’ve got answers! Here are some things people often ask:

Can I use boneless short ribs instead of bone-in?

You sure can! If boneless short ribs are easier to find, they’ll work just fine. The process is pretty much the same. You might just need to keep an eye on them as they might cook a tiny bit faster without the bone. Just aim for that super tender, shreddable texture we talked about!

How long can I braise the short ribs?

The recipe calls for 3 hours, and that’s usually spot-on for that fork-tender magic. But honestly, ovens can be finicky! If after 3 hours they aren’t falling off the bone, just give them another 30 minutes to an hour. It’s more about how tender they get than the exact clock time. Just check them every so often!

Can I make this Short Rib Ragu ahead of time?

YES! In fact, I highly recommend it. This ragu is honestly even better the next day when all those amazing flavors have had time to really get to know each other. Just make it, let it cool, store it in the fridge, and then gently reheat it on the stove before serving over fresh pasta. It’s *chef’s kiss*!

What other pasta shapes work well with this ragu?

Pappardelle is my absolute favorite because those wide ribbons hold onto the sauce so beautifully, but don’t worry if you can’t find it! It’ll be delicious with rigatoni, fettuccine, or even penne. Any pasta with a good surface area or little nooks and crannies will be fantastic holding onto this rich goodness. You might even find some other beef pasta ideas interesting!

Estimated Nutritional Information

Alright, let’s talk numbers! Keep in mind these are just estimates, because every kitchen is slightly different and brands can vary. For a hearty serving of this delicious Short Rib Ragu with Pappardelle, you’re looking at roughly:

• Calories: Around 700-900 kcal
• Protein: About 40-55g
• Fat: Approximately 35-50g
• Carbohydrates: Roughly 45-60g (this includes the pasta!)

This will vary based on the exact cut of short ribs, how much oil you use, and the type of pasta. But hey, it’s a seriously satisfying meal, right?