Description
This comforting Short Ribs with Pappardelle recipe features tender, slow-cooked bone-in short ribs simmered in a rich red wine and tomato ragu, served atop wide, silky ribbons of pappardelle pasta. The slow braising method infuses the meat with deep, savory flavors, while the pappardelle perfectly soaks up the luscious sauce. Finished with a generous sprinkle of Parmigiano Reggiano, this dish is a luxurious and hearty Italian-inspired meal ideal for special dinners or cozy family gatherings.
Ingredients
Units
Scale
For the Short Ribs and Ragu
- 10 bone-in short ribs (3-4 inches each), about 3-4 pounds (1.3-1.8 kg)
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 tablespoon (15 g) olive oil
- 2 medium carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, sliced
- 3 ounces (85 g) tomato paste
- 2 cups (480 g) dry red wine (Chianti, Cabernet Sauvignon, etc.)
- 1 28-ounce can plum tomatoes, hand crushed or pulsed in blender
- 1 large bay leaf
- 10 sprigs fresh thyme
For the Pasta
- 1 pound (454 g) pappardelle pasta
- 1 cup (240 g) reserved pasta water (may not need all)
- 1/2 cup (45 g) grated Parmigiano Reggiano, for finishing
Instructions
- Preheat Oven and Prepare Dutch Oven: Preheat your oven to 300°F (150°C) and adjust the racks to make room for a large Dutch oven in the center of the oven.
- Season and Sear Short Ribs: Pat the short ribs dry, season all sides with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat the Dutch oven over medium heat and add olive oil. Ensure ribs are dry and sear them in batches without crowding, browning on all sides, about 10 minutes per batch. Set seared ribs aside.
- Sauté Vegetables: Reduce heat to medium-low. In the rendered fat, add diced carrots and onions. Sauté until very soft and fragrant, about 10 minutes. Add sliced garlic and cook an additional 2 minutes, stirring frequently.
- Add Tomato Paste and Deglaze: Stir in tomato paste and cook for 3 minutes to concentrate flavors, stirring often. Pour in the red wine, turn heat to medium, and scrape up all the browned bits from the bottom with a wooden spoon. Simmer the wine for 3 minutes.
- Add Tomatoes and Herbs: Stir in crushed plum tomatoes, fresh thyme sprigs, and bay leaf. Bring to a gentle simmer.
- Braise Short Ribs: Nestle the seared short ribs into the sauce, stir gently to combine. Cover the Dutch oven and transfer it to the oven. Cook for 2 hours. After 2 hours, partially remove the lid and continue cooking for 1 additional hour to thicken the sauce.
- Shred Meat and Final Seasoning: Remove Dutch oven from oven. Take out short ribs and place on a cutting board. Using two forks, shred meat discarding bones, hard fat, bay leaf, and thyme stems. Return shredded meat to the sauce, keep warm over low heat, and season to taste with salt and pepper.
- Cook Pasta: Bring a large pot of water salted with 2 tablespoons kosher salt to a boil. Cook pappardelle until al dente according to package instructions. Reserve 1 cup of pasta water, then drain pasta.
- Toss Pasta with Ragu: Heat a large pan over medium-low heat. Add 2 cups of short rib ragu to the pan, then add cooked pasta. Toss and cook together for 1 minute to coat pasta well. Add reserved pasta water if sauce needs loosening or more ragu if desired.
- Serve: Plate the pasta topped with shredded short rib ragu. Garnish with grated Parmigiano Reggiano and serve remaining ragu on the side. Enjoy warm!
Notes
- Makes 6 moderate or 4 large servings.
- Prepare the ragu 24 hours in advance and refrigerate overnight for enhanced flavor. Remove solidified fat from the top before reheating if desired.
- Removing the collagen-filled membrane/connective tissue results in a more uniform shredded texture, but it is edible. Save membranes and bones to make stock if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- The ragu freezes well for up to 3 months; thaw thoroughly before reheating.
