Slow-Braised Short Rib Ragu with Pappardelle
A deeply flavorful, melt-in-your-mouth short rib ragu simmered in Chianti and aromatics, served over silky wide ribbons of pappardelle pasta.
How to Make Slow-Braised Short Rib Ragu with Pappardelle
Total time: 3 h 30 min · Yields 4 servings
- 1
Sear the Beef
Preheat your oven to 160°C (325°F). Generously season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until a deep brown crust forms, about 8-10 minutes total. Remove ribs and set aside.
- 2
Sauté the Aromatics
Reduce heat to medium. In the same pot, add the onion, carrot, and celery. Cook until softened and starting to brown, about 6-8 minutes. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a dark brick red.
- 3
Deglaze and Braise
Pour in the red wine, scraping the bottom of the pot to release the browned bits (fond). Simmer until the wine reduces by half. Add the crushed tomatoes, beef broth, rosemary, thyme, and bay leaves. Return the ribs to the pot, cover with a tight-fitting lid, and transfer to the oven for 2.5 to 3 hours until the meat is fork-tender.
- 4
Shred and Emulsify
Remove the ribs from the sauce and discard the bones and herb sprigs. Shred the meat using two forks, removing any excess fat. Skim any oil from the surface of the sauce, then return the shredded meat to the pot. Bring to a gentle simmer on the stovetop to thicken if necessary.
- 5
Finish and Serve
Boil the pappardelle in salted water until 1 minute shy of al dente. Reserve 125ml of pasta water, then drain. Toss the pasta directly into the ragu, adding reserved water as needed to create a glossy coating. Stir in half the Pecorino and serve immediately topped with parsley and lemon zest.
Chef's Tips
- Don't rush the searing process; that brown crust provides the deep umami flavor for the entire sauce.
- If the sauce feels too thick after braising, use a splash of the starchy pasta water to loosen it up.
- For the best results, use a dry, drinkable red wine like Chianti, Sangiovese, or Cabernet Sauvignon.
What to Serve with Slow-Braised Short Rib Ragu with Pappardelle
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a side of charred broccolini with lemon.
- A crusty loaf of ciabatta bread is perfect for mopping up extra sauce.
- Pair with a glass of the same red wine used in the cooking process.
Frequently asked questions
Can I make this in a slow cooker?
Yes! After searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours.
Can I use a different cut of meat?
Chuck roast is a great substitute if short ribs are unavailable; just cut it into large chunks before searing.
How long does this keep in the fridge?
The ragu actually tastes better the next day. It stays fresh for up to 4 days in an airtight container.
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