Name: Braised Short Rib Ragu Pasta Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 3 pounds bone-in beef short ribs; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup red wine; 1 can (28 oz) crushed tomatoes; 2 cups beef broth; 2 teaspoons fresh thyme leaves; 2 teaspoons fresh rosemary, chopped; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 pound pappardelle or tagliatelle pasta; 1/2 cup freshly grated Parmesan cheese; Fresh parsley for garnish

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If you’re searching for a showstopping dinner that blends deep, savory flavors with just the right touch of Italian comfort, look no further than Braised Short Rib Ragu Pasta. Tender beef short ribs melt into a rich tomato and red wine sauce, embracing wide ribbons of pappardelle in every delicious bite. Whether it’s a family Sunday supper or a dinner party with friends, this dish is one that gathers people close and leaves everyone longing for “just one more” helping.

Braised Short Rib Ragu Pasta Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Braised Short Rib Ragu Pasta recipe is purposeful—a cast of characters that builds layers of flavor, heartiness, and charm. From deeply browned short ribs to the bright pop of fresh herbs, here’s what you’ll need and why you shouldn’t skip a single thing.

Beef short ribs (3 pounds, bone-in): Look for meaty, well-marbled ribs—the bones richen the sauce, and the meat turns meltingly tender during a long braise.
Olive oil (2 tablespoons): For browning the short ribs and sautéing vegetables, giving savory depth and silkiness.
Onion (1 large, diced): Sets the mellow, savory foundation for your ragu.
Carrots (2, diced): Add natural sweetness and an earthy counterpoint to the beef.
Celery stalks (2, diced): Key to classic soffritto, they balance sweetness and give aromatic backbone.
Garlic cloves (4, minced): For kick and a punch of complexity—don’t skimp!
Tomato paste (2 tablespoons): Intensifies the tomato flavor and deepens the color of your sauce.
Red wine (1 cup): Lends acidity and body, making everything taste luxurious (choose a wine good enough to drink).
Crushed tomatoes (1 can, 28 oz): The juicy heart of your sauce—choose a high-quality or San Marzano variety if possible.
Beef broth (2 cups): Infuses the sauce with more savory, meaty richness.
Fresh thyme leaves (2 teaspoons): Herbal brightness that lifts all the hearty flavors.
Fresh rosemary, chopped (2 teaspoons): A woodsy pop that ties everything together.
Bay leaves (2): Quietly rounds out the flavors as they simmer.
Salt (1 teaspoon) and black pepper (1/2 teaspoon): Essential for balance and pop—taste and adjust as you go.
Pappardelle or tagliatelle pasta (1 pound): Wide, silky noodles that catch every bit of luscious ragu.
Freshly grated Parmesan cheese (1/2 cup): Adds nutty savoriness and a touch of indulgence at the end.
Fresh parsley (for garnish): Brings color and a final hit of fresh flavor.

How to Make Braised Short Rib Ragu Pasta

Step 1: Sear the Short Ribs for Maximum Flavor

Start by preheating your oven to 325°F (165°C). Pat the short ribs dry with paper towels and season them generously with salt and pepper. In a large Dutch oven over medium-high heat, heat the olive oil until shimmering. Sear the ribs on all sides, working in batches if necessary, until they’re deeply browned and caramelized—this step should take about 8 minutes and is essential for building that famous Braised Short Rib Ragu Pasta foundation. Once browned, transfer the ribs to a plate and set aside.

Step 2: Build Your Aromatic Base

Toss the diced onion, carrots, and celery into the same pot with all those gorgeous browned bits stuck to the bottom. Sauté for 5 minutes, stirring often, until everything softens and becomes fragrant. Add the minced garlic and tomato paste, stirring constantly for about a minute. This step makes your kitchen smell like heaven and gets the flavors ready for the next level.

Step 3: Deglaze and Simmer

Pour in the red wine, scraping up any tasty brown bits from the pot’s bottom. These are golden flavor treasures you don’t want to waste. Allow the wine to bubble for 2-3 minutes—it should reduce slightly, intensifying its taste and concentrating deliciousness.

Step 4: Create the Braising Sauce

Stir in the crushed tomatoes, beef broth, fresh thyme, rosemary, and bay leaves. Gently return the seared short ribs (and any juices that may have collected) to the pot, nestling them deep into the sauce. Bring the whole mixture to a gentle simmer on the stove before covering and transferring it to the preheated oven.

Step 5: Braise Until the Meat is Fall-Off-the-Bone Tender

Braise your short ribs in the oven for 2 1/2 to 3 hours, or until they’re fork-tender and begging to collapse. This low-and-slow magic is what makes Braised Short Rib Ragu Pasta so unforgettable, as all the flavors meld and the beef becomes irresistibly succulent.

Step 6: Shred the Beef and Finish the Sauce

Carefully remove the pot from the oven. Lift out the short ribs, discard the bones, and use two forks to shred the meat into bite-sized pieces. Return the beef to the sauce, discarding the bay leaves, and let everything simmer together on low for another 15 minutes. This gives the shredded meat time to soak up all those savory juices.

Step 7: Cook Pasta and Combine

Meanwhile, cook your pappardelle or tagliatelle according to the package directions until al dente. Drain well, and then add the hot pasta straight into the pot of ragu. Gently toss to ensure every ribbon is coated in that lush, meaty sauce. Now your Braised Short Rib Ragu Pasta is ready for its final flourish.

Step 8: Serve and Savor

Ladle generous portions into wide bowls. Shower with freshly grated Parmesan cheese and scatter plenty of chopped parsley over the top. Now, gather everyone around—it’s time to savor every bite of your soul-warming Braised Short Rib Ragu Pasta masterpiece!

How to Serve Braised Short Rib Ragu Pasta

Garnishes

The classic finishing touches for Braised Short Rib Ragu Pasta are a generous snowfall of freshly grated Parmesan and a bright sprinkle of chopped fresh parsley. The cheese melts slightly into the hot pasta, lending salt and nuttiness, while the parsley adds brightness and color. A crack of black pepper on top never hurts either.

Side Dishes

For a true Italian-inspired feast, serve your ragu over pappardelle alongside a simple green salad dressed in lemon vinaigrette and a basket of warm, crusty bread to mop up every drop of sauce. Roasted vegetables, like broccolini or asparagus, pair beautifully for a well-rounded meal.

Creative Ways to Present

Impress dinner guests by twirling the pasta into elegant nests on each plate and piling the ragu high in the center. For a rustic family-style approach, bring the Dutch oven right to the table and let everyone dig in. Individual servings in shallow bowls with plenty of sauce and a side saucer of Parmesan also make a stunning, homey presentation.

Make Ahead and Storage

Storing Leftovers

Braised Short Rib Ragu Pasta only gets better with time. Store leftover ragu in an airtight container in the refrigerator for up to 4 days. The flavors deepen, making your next meal even more delicious!

Freezing

This ragu freezes beautifully. Let the sauce cool completely, then portion it into freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. When you’re in the mood for comfort food, simply thaw and reheat—the ragu will taste as if you made it fresh.

Reheating

For best results, reheat the ragu gently on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce if needed. Warm the pasta separately in boiling water for just a minute, then combine and serve. It’s almost better the next day!

FAQs

Can I make Braised Short Rib Ragu Pasta ahead of time?

Absolutely! In fact, the flavors seem to marry and deepen overnight in the fridge. Prepare the sauce a day (or even two) ahead, then simply cook your pasta fresh and combine right before serving.

What’s the best pasta shape for this dish?

Pappardelle and tagliatelle are classic choices thanks to their wide, flat noodles, which hold up beautifully to the hearty ragu. However, any sturdy pasta like rigatoni or fettuccine will also work in a pinch.

Can I make this recipe without wine?

Yes! If you’d prefer to skip the wine, substitute with extra beef broth and a splash of balsamic vinegar or a squeeze of fresh lemon to add needed acidity. The sauce will still be rich and flavorful.

What can I use if I don’t have a Dutch oven?

If you don’t own a Dutch oven, a heavy oven-safe pot with a tight-fitting lid will work perfectly. Just make sure it’s large enough to hold all your ingredients and can transfer from stovetop to oven safely.

How do I know when the short ribs are done?

The ribs are ready when you can easily pull the meat apart with two forks. They should be completely tender and almost falling off the bone—if they resist, give them another 20-30 minutes in the oven and check again.

Final Thoughts

There’s something truly special about a pot of slow-simmered Braised Short Rib Ragu Pasta—it’s soul-soothing, crowd-pleasing, and unforgettable. Whether you’re treating loved ones on a cozy night in or looking for the ultimate dinner party centerpiece, this dish always delivers. Dive in and let this recipe become a new classic in your own kitchen!

Braised Short Rib Ragu Pasta Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this rich and flavorful Braised Short Rib Ragu Pasta, a comforting Italian dish perfect for a cozy night in. Tender bone-in beef short ribs simmered in a savory sauce, served over pappardelle pasta and topped with Parmesan and fresh parsley.

Ingredients

Scale

Short Ribs:

3 pounds bone-in beef short ribs
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste

Ragu:

1 cup red wine
1 can (28 oz) crushed tomatoes
2 cups beef broth
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary, chopped
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper

To Serve:

1 pound pappardelle or tagliatelle pasta
1/2 cup freshly grated Parmesan cheese
Fresh parsley for garnish

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Instructions

Preheat and Prepare: Preheat oven to 325°F (165°C). Season short ribs with salt and pepper.
Sear Short Ribs: Brown short ribs in a Dutch oven, then set aside.
Cook Aromatics: Sauté onion, carrots, and celery. Add garlic and tomato paste.
Deglaze and Simmer: Pour in red wine, then add tomatoes, broth, herbs, and browned short ribs. Simmer and braise in oven.
Shred and Combine: Remove ribs, shred meat, return to sauce, and simmer.
Cook Pasta and Serve: Cook pasta, toss with ragu, and garnish with Parmesan and parsley.