Short Ribs with Pappardelle Recipe

If you’re craving a comforting meal that feels fancy but is surprisingly easy to pull together, this Short Ribs with Pappardelle Recipe is where it’s at. I absolutely love how tender and flavorful the short ribs become after slow cooking, melting right into the rich tomato and red wine sauce. Pair that with wide, silky ribbons of pappardelle, and you’ve got a dish that’s perfect for cozy dinners or impressing guests.

When I first tried this recipe, what really stood out was how the long, slow braise develops deep layers of flavor without demanding tons of hands-on time. The technique is straightforward, but the result tastes like you’ve been laboring over the stove for hours. You’ll find that once you master this Short Ribs with Pappardelle Recipe, it becomes your go-to for special occasions or weekend cooking sessions when you want something truly satisfying.

this …

Ingredients You’ll Need

Each ingredient in this Short Ribs with Pappardelle Recipe works together to create that rich, rustic sauce that’s just bursting with flavor. I like to shop for good quality short ribs and ripe canned tomatoes to ensure the best results.

• Pappardelle: The wide noodles are perfect for holding onto the thick short rib ragu.
• Bone-in short ribs: They bring incredible flavor and richness thanks to the bones and marbling.
• Kosher salt and black pepper: Basic seasonings that really enhance the beef and sauce.
• Olive oil: For searing the meat and softening the veggies.
• Carrots and onion: These add a gentle sweetness and body to the sauce.
• Garlic: Adds aromatic depth, but not overpowering.
• Tomato paste: This concentrates the tomato flavor and gives richness.
• Dry red wine: I usually use Chianti or Cabernet – it brightens and deepens the sauce.
• Plum tomatoes: Hand crushed for texture, but you can lightly pulse in a blender if needed.
• Bay leaf and fresh thyme: Fresh herbs infuse the ragu with classic Italian flavor.
• Reserved pasta water: A handy secret ingredient to loosen the sauce and help it cling perfectly to pasta.
• Parmigiano Reggiano: The finishing touch that adds salty, nutty richness.

Variations

I love to tweak this Short Ribs with Pappardelle Recipe depending on the season or who’s coming over. Feel free to experiment with different herbs or wines, and don’t be shy about adding heat or extra veggies if that’s your style.

• Variation: Sometimes I swap thyme for rosemary or add a pinch of red pepper flakes for a subtle kick; it really wakes up the sauce.
• Vegetarian swap: You can make a mushroom ragu with similar flavors for a meatless version that still feels decadent.
• Wine choice: Using a robust Cabernet versus a Chianti changes the flavor profile slightly – try both and see which you prefer!

How to Make Short Ribs with Pappardelle Recipe

Step 1: Prep and Season Your Short Ribs

First things first, pat your short ribs dry — this is key for a beautiful sear. Season generously with kosher salt and black pepper on all sides. I discovered that a dry surface prevents steaming and helps develop that gorgeous brown crust packed with flavor.

Step 2: Sear the Short Ribs

Heat a large Dutch oven over medium heat and add olive oil. Give your short ribs another quick pat to keep them dry, then sear in batches so they’re not crowded. You want every side beautifully browned — it usually takes about 10 minutes per batch. Trust me, this step builds so much of the flavor foundation.

Step 3: Sauté the Vegetables and Build the Sauce

After searing, reduce heat to medium-low and toss in diced carrots and onions to sauté in the flavorful beef fat. This slow softening takes around 10 minutes — don’t rush it! Then, add sliced garlic and cook for 2 more minutes, followed by tomato paste, which you want to cook down for about 3 minutes stirring often. Next, pour in your red wine and turn heat back to medium, scraping all those tasty brown bits from the pot’s bottom with a wooden spoon. That browned residue is pure flavor gold.

Step 4: Simmer the Ragu and Braise the Short Ribs

Stir in your hand-crushed plum tomatoes, fresh thyme sprigs, and a bay leaf, then bring everything up to a simmer. Nestle the seared short ribs back in, cover the pot, and place it in a 300°F oven for 2 hours. After that, crack the lid slightly and cook for another hour to let the sauce thicken and intensify. This slow braise is what makes the meat fall-off-the-bone tender and the sauce utterly luscious.

Step 5: Shred the Meat and Finish the Sauce

Carefully remove the ribs and shred the meat using two forks, discarding any bones, tough fat, and herb stems. Return the shredded beef to the pot and gently warm it. Taste and season with salt and pepper as needed. This is where you see all your hard work come together — a rich, velvety ragu that smells heavenly.

Step 6: Cook the Pappardelle and Combine

Cook your pappardelle in a large pot of salted boiling water until just al dente — trust me, it tastes way better when not overcooked. Reserve some pasta water before draining. Then, warm about 2 cups of ragu in a pan on medium-low heat, add the pasta, and toss for about a minute until the noodles soak up some of that sauce beauty. If it seems dry, splash in reserved pasta water a little at a time until it’s perfectly saucy.

Step 7: Serve and Enjoy!

Plate the pappardelle with generous helpings of ragu, finishing with a shower of freshly grated Parmigiano Reggiano. If you’re like me, you’ll want that extra ragu on the side too because there’s no such thing as too much when it comes to this dish! Go ahead and dig in — you’ll love every blissful forkful.

How to Serve Short Ribs with Pappardelle Recipe

Garnishes

I love finishing this dish with freshly grated Parmigiano Reggiano—its salty, nutty bite compliments the rich ragu perfectly. Sometimes I add a sprinkle of finely chopped fresh parsley or a small drizzle of good olive oil to brighten it just before serving.

Side Dishes

This Short Ribs with Pappardelle Recipe pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some roasted seasonal vegetables. For something indulgent, creamy polenta or garlic bread work beautifully to soak up any extra sauce.

Creative Ways to Present

For special occasions, I like to serve the pappardelle twirled elegantly into nests on warmed plates, topped with a lovely ladle of ragu and a dusting of cheese. A rustic wooden board with a small ramekin of extra ragu on the side makes for a charming and inviting presentation.

Make Ahead and Storage

Storing Leftovers

Leftover short rib ragu stores beautifully in an airtight container in the fridge for up to 3 days. I usually transfer the leftovers into shallow containers to cool quickly and keep flavors fresh.

Freezing

This ragu freezes exceptionally well. I portion it out in freezer-safe containers and keep it in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw overnight in the fridge.

Reheating

To reheat, warm the ragu gently on the stovetop over low heat, adding a splash of water or broth if it seems thick. Reheat pasta separately or toss them quickly together right before serving to avoid sogginess.

FAQs

Final Thoughts

This Short Ribs with Pappardelle Recipe holds a special place in my kitchen because it transforms simple ingredients into something truly memorable. Whether you’re sharing it with family or enjoying a cozy night in, it feels like a warm hug on a plate. I hope you give it a try — once you do, I bet it becomes one of your favorites too.

Print