Description
This rich and hearty Short Ribs with Pappardelle recipe combines tender, slow-cooked bone-in short ribs in a luscious red wine and tomato ragu served over wide, silky pappardelle pasta. The short ribs are seared to lock in flavors, then braised low and slow in the oven with aromatics, tomato paste, plum tomatoes, and fresh herbs for a deeply flavorful sauce. Finished with grated Parmigiano Reggiano, this dish is perfect for a comforting, elegant meal that showcases classic Italian-inspired cooking techniques.
Ingredients
Short Ribs and Ragu
- 10 bone-in short ribs (3-4 pounds, each about 3-4″)
- 2 teaspoons Diamond Crystal Kosher salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1 tablespoon olive oil
- 2 medium carrots (diced)
- 1 medium onion (diced)
- 2 cloves garlic (sliced)
- 3 ounces tomato paste
- 2 cups dry red wine (Chianti, Cabernet, etc.)
- 1 28-ounce can plum tomatoes (hand crushed or blitzed slightly)
- 1 large bay leaf
- 10 sprigs fresh thyme
Pasta
- 1 pound pappardelle
- 1 cup reserved pasta water (may not need all)
- 1/2 cup grated Parmigiano Reggiano (for finishing)
Instructions
- Preheat and Prepare Oven: Preheat your oven to 300°F and adjust your oven racks to create enough space to place a large Dutch oven in the center of the oven for even cooking.
- Season and Sear Short Ribs: Pat the short ribs dry with paper towels. Season generously on all sides with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat a large Dutch oven over medium heat and add 1 tablespoon olive oil. Once hot, add the short ribs in batches without crowding, and sear them on all sides, about 10 minutes per batch, ensuring a deep brown crust forms. Set them aside once done.
- Sauté Vegetables: Reduce the heat to medium-low and add the diced carrots and onions to the Dutch oven, cooking in the rendered beef fat until very soft, about 10 minutes. Add the sliced garlic and cook for 2 additional minutes until fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 3 minutes, stirring frequently to develop the flavors. Pour in the red wine, increase heat to medium, and scrape the bottom of the pot with a wooden spoon to loosen all browned bits. Cook the wine for about 3 minutes to reduce slightly.
- Add Tomatoes and Herbs, Then Braise: Stir in the hand-crushed plum tomatoes, fresh thyme sprigs, and the bay leaf. Bring the mixture to a simmer. Nestle the seared short ribs back into the pot, stir gently, then cover with a lid. Transfer the Dutch oven to the preheated oven and braise for 2 hours.
- Continue Slow Cooking: After 2 hours, remove the lid partially to allow some evaporation and cook uncovered for an additional 1 hour in the oven. This method intensifies the flavors and tenderizes the meat further.
- Shred Meat and Prepare Ragu: Remove the Dutch oven from the oven. Carefully transfer the short ribs onto a large cutting board. Using two forks, shred the meat off the bones, discarding bones, excess hard fat, thyme stems, and the bay leaf. Return the shredded meat to the sauce, stir, and keep warm over low heat. Adjust seasoning with salt and pepper to taste.
- Cook Pappardelle Pasta: Bring a large pot of salted water to boil, adding 2 tablespoons kosher salt. Cook the pappardelle until just al dente according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
- Toss Pasta with Ragu: Heat a large pan over medium-low heat and add about 2 cups of the short rib ragu. Add the drained pappardelle to the pan and cook together for about 1 minute, tossing to coat the pasta thoroughly. If the sauce seems dry, add reserved pasta water a little at a time to loosen.
- Serve and Finish: Plate the pasta and short rib ragu. Garnish generously with grated Parmigiano Reggiano and serve any remaining ragu on the side. Enjoy your rich, comforting Italian-inspired meal!
Notes
- For best flavor, use a dry red wine such as Chianti or Cabernet Sauvignon that you would also enjoy drinking.
- Be sure to pat the short ribs dry thoroughly before searing to get a good crust.
- Cooking low and slow in the oven allows the meat to become tender and infuses deep flavor into the ragu.
- Reserve some pasta water to adjust sauce consistency when mixing pasta and ragu.
- You can substitute fresh wide ribbon pasta with dried pappardelle if fresh is unavailable.
- Allow leftovers to cool and store in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
