Short ribs with pappardelle is the ultimate comfort food that is perfect for cooler nights when all you want to do is cozy up with a warm bowl of pasta.  Beef short ribs are braised in a tomato and red wine sauce then tossed with pappardelle ribbons and topped with Parmigiano Reggiano.  This is the ragu to end all other ragus. 

Large pan with short rib pappardelle on wood table.


Editor’s Note: Originally Published on April 4, 2018.  Updated with full process shots and expanded info.

As much as I love the summer, I do get a little excited when the weather cools down because that means heartier foods, like porchetta roast, baked butternut squash pasta, and this short rib ragu with pappardelle.

This is one of my most favorite dishes for a few reasons:

  • Smells incredible.  There is nothing quite like the smell of short ribs braised in red wine and herbs, or white wine and herbs like these braised short ribs.  It smells like home, warmth, and family.
  • It’s affordable.  Mixing the beef with sauce and pasta allows you to extend the beef allowing you to get the most bang for your buck.  I was able to get the short ribs on sale for $6.29 per pound but you can also use chuck or beef stew meat to make this even more affordable.
  • Simple to make.  But doesn’t taste simple. This is one of the easiest dishes to make as the prep is pretty basic and most of the cooking time involves braising in the oven, allowing you time to focus on other things.  Because it braises for a few hours, the taste is deep and complex.
Seared short ribs held in white plate.
You really want to get a good sear on the short ribs to bring out maximum flavor.

Variations and additions

Pappardelle is one of my favorite kinds of pasta.

Its ribbon-like shape and texture make it perfect for meat or cream-based sauces, like my Italian sausage pasta or creamy garlic mushroom pasta.

If you’re not able to find pappardelle, you can use tagliatelle, fettuccine, bucatini, or even rigatoni for this dish.

This also goes fantastically with homemade potato gnocchi or homemade pasta if you have the time.

This recipe calls for red wine.  I almost always use a chianti when I’m making this dish, but really any bold red wine, such as a cabernet, super Tuscan, or Valpolicella would work well.

If you’re not able to find beef short ribs, you can opt for beef stew meat or use a 2-3 pound chuck roast cut into cubes.

One of my favorite additions to short ribs with pappardelle, in addition to the Parmigiano Reggiano, is to grate some bittersweet dark chocolate on top, right when I’m plating.

The chocolate adds another layer of flavor contributing to the complexity of the dish.  I’d recommend using 80% cacao or higher and start with a little at a time to make sure you like it.

If you want to stretch the dish even further and add additional flavor, you could also add diced white button, baby Bella, or porcini mushrooms to this dish.

Ingredients shown: short ribs, pappardelle, canned tomatoes, red wine, garlic, onion, carrots, and thyme.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 300f and set racks apart so that one large Dutch oven pot can fit in the middle of the oven.  Finely dice 1 medium onion and a 2 medium carrots.  Also, slice 2 cloves of garlic.
  2. Season the short ribs very well with a total of 2 teaspoons kosher salt and a 1/2 teaspoon black pepper on all sides.

Short rib pappardelle ragu recipe process shot collage group number one.

  1. Heat a large Dutch oven to medium heat and wait 5-7 minutes before adding the short ribs.  Once the pot is very hot add 1 tablespoon of olive oil to the pan, pat the short ribs dry with paper towels to remove any excess wetness, and place into the pot.  Working in batches to avoid overcrowding, sear the ribs on all sides until well browned (should take about 10 minutes per batch).   Set the seared ribs to the side and turn the heat down to medium-low.
  2. At this point, there will be a lot of beef fat in the pot.  Add the carrots and onions to the pot and saute them until very soft (about 10-12 minutes).
  3. Next, add in the garlic and cook for 2 minutes longer.
  4. Add in the 3 ounces of tomato paste, mix around constantly and cook for 3 minutes more.

Recipe process shot collage group number two.

  1. Add 2 cups of dry red wine (Chianti, Cabernet, Valpolicella, etc) to the pot and turn the heat back to medium.  Using a wooden spoon, scrape and dislodge all of the brown bits.  Cook for 3 minutes.
  2. Add the plum tomatoes, thyme, and bay leaf, and bring the sauce to a simmer.
  3. Return the short ribs to the simmering sauce.  Try to keep them all submerged, but don’t worry if parts of some are sticking out.
  4. Turn off the heat and cover.  Cook in the oven for 2 hours, then remove and turn over any short ribs.  Crack the lid, leaving it open by about 1 inch, and return the pot to the oven.  Let the ragu cook for 1 hour more.

Recipe process shot collage group number three.

  1. After 3 hours the short ribs will be falling apart.  With tongs or a slotted spoon remove all of the short ribs, bones, thyme stems, and the bay leaf.  Discard the thyme stems and bay leaf.
  2. Discard all of the short ribs bones (or save for a bone broth).  The membrane that holds the meat to the bone needs to be removed.  Cut it away with a sharp knife.  Once all of the membrane parts have been removed, shred the beef with two forks, or alternatively chop it up.  Note: The membrane will have a hard texture, distinct look and feel,  and will be easily noticeable.  Just take your time to remove the membrane before shredding the short rib meat.  The collagen-filled membrane or connective tissue can be eaten, but for the purposes of shredding the beef and to have a uniform texture, I recommend removing it.  You can save it with the bones to make a stock if desired.
  3. Place all the shredded beef into the pot and keep the pot on low heat.  Give the ragu a taste test and adjust salt and pepper if required.
  4. Bring a large pot of salted water (2 tablespoons kosher salt) to boil and cook the pappardelle to almost cooked (about 1-2 minutes less than al dente.  While the pasta is cooking place about 2 cups of the short rib ragu into a large pan and turn the heat to medium-low.

Recipe process shot collage group number four.

  1. Before draining the pasta save 1 cup of pasta water.  Place the pasta into the pan with the hot ragu and stir well to thoroughly coat the pasta.
  2. Finish cooking the pasta in the ragu for 1-2 minutes or until al dente then turn the heat off.  If more ragu is needed, add it now.  If the pasta is a bit dry use some of the reserved pasta water ( a couple ounces at a time) to loosen it up.  Serve with grated Parmigiano Reggiano cheese and the extra ragu on the side.  Enjoy!

Note:  you’ll have about 1/2 bottle of wine left after making the sauce.  If you’re so inclined, this meal pairs perfectly with a glass of chianti, super Tuscan, or a cabernet.  Cin Cin!

Large pan of pappardelle pasta with short rib ragu.

Top tips

  • Sear the short ribs very well – Taking the time to put a great sear on all the sides of the shorts ribs will increase the ragu’s flavor tremendously.  The maillard reaction whereby the protein and sugars of the beef are transformed by intense heat makes the flavor that much better.
  • Sweat the veggies – Just as building the flavor with the seared meat, sweating the carrot and onion through slow cooking will impart a sweetness to the short rib ragu.  Don’t rush this step.
  • Fresh thyme – Thyme just goes so well with braised beef and red wine.  It’s one of my favorite herbs to use for short ribs but feel free to experiment.
  • Refrigerate overnight – You will get an even better flavor if you make this red wine short rib ragu one day in advance.  It’s a great make-ahead dinner party recipe!  An added bonus is the fat will come to the top overnight, and you can remove most of it the next day by scraping it off with a spoon before reheating.  This makes the dish a tad healthier, but in the end, there is nothing too healthy about this dish ;).

White bowl with short rib ragu over pappardelle.

More hearty Italian pasta recipes

If you like short ribs with pappardelle, try these other super hearty and comforting pastas.

  • Rigatoni lamb ragu – Lamb shoulder slowly cooked with red wine, rosemary, and plum tomatoes and tossed over pasta.
  • Pasta alla Genovese – This rustic dish combines beef chuck roast, pancetta, and 5 pounds of onions for one of the best dishes you’ve never heard of.
  • Pasta Bolognese – The classic recipe that combines ground beef, pancetta, carrots, onions, and celery in a tomato, white wine ragu.
  • Meatballs and Sunday sauce – The quintessential Italian-American Sunday dinner.
  • Pasta al forno – Baked pasta with meat sauce.
  • Salsa di Noci – Otherwise known as pasta with walnut sauce.

If you’ve enjoyed this short ribs with pappardelle pasta recipe or any recipe on this site, give it a 5-star rating and leave a review.

Some people learn by watching.  If you’re that type of person, you can find most of our recipes on YouTube and our Facebook Page.

Short Ribs with Pappardelle

5 from 67 votes
Prep: 20 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 50 minutes
Servings: 6
Beef short ribs are braised in a tomato red wine sauce with fresh thyme until the meat falls off the bone and tossed with pappardelle ribbons and plenty of Parmigiano Reggiano cheese.


  • 10 3-4" bone-in short ribs about 3-4 pounds
  • 2 teaspoons 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 blender pulsed
  • 1 large bay leaf
  • 2 tablespoons fresh thyme
  • 1 pound pappardelle
  • 1 cup reserved pasta water will most likely not need all of it
  • 1/2 cup Parmigiano Reggiano grated, for finishing


  • Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.
  • Pat the short ribs dry and season with 2 teaspoons kosher salt and a 1/2 teaspoon of black pepper on all sides. Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Give the short ribs one more pat to make sure they're dry, then add them to the pot and and sear on all sides. Work in batches and do not crowd the pan. Short ribs should take about 10 minutes to sear on all sides per batch.
  • Set the seared short ribs aside and turn the heat down to medium-low. Add in the carrots, and onions and saute in the beef fat until very soft (about 10 minutes) then add the garlic and cook for 2 minutes longer.
  • Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.
  • After cooking the wine for 3 minutes, add the plum tomatoes, thyme, and bay leaf and bring to a simmer. Once simmering add the short ribs to the pot, stir, then turn off and cover. Cook short ribs in the oven for 2 hours. After two hours, place the lid partially ajar and continue to cook for 1 more hour.
  • Remove Dutch oven, then remove short ribs and place onto a large cutting board. Using 2 forks, shred the meat. Discard any hard parts of fat and the bones. Also, discard any thyme stems and the bay leaf. Return the shredded meat to the pot and keep warm over low heat. Taste test the ragu and season with salt and pepper to taste.
  • Bring a large pot of salted water (2 tablespoons kosher salt) and cook pappardelle until al dente. Heat a large pan to medium-low heat and add in 2 cups of the short rib ragu. Add the al dente pasta to the pan and cook for 1 more minute mixing well to thoroughly coat the pasta.
  • If the pasta needs more ragu, add more now. If the sauce seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side. Enjoy!


  • Makes 6 moderate or 4 large servings.
  • Making the ragu 24 hours in advance and refrigerating overnight will yield even better flavor.  If doing so, you can remove some of the fat that will rise to the top with a spoon after being chilled.
  • The collagen-filled membrane or connective tissue can be eaten, but for the purposes of shredding the beef and to have a uniform texture, I recommend removing it.  You can save it with the bones to make a stock if desired.  
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.
  • The leftover ragu can be frozen for up to 3 months.


Calories: 650kcal | Carbohydrates: 53.3g | Protein: 58.8g | Fat: 15.4g | Saturated Fat: 5.3g | Cholesterol: 196mg | Sodium: 992mg | Potassium: 1150mg | Fiber: 2.1g | Sugar: 7.2g | Calcium: 111mg | Iron: 32mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

This recipe was originally published on April 4, 2018.  It was completely updated on October 5, 2021.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I live in Montreal Canada And I just love your videos and recipes. I made the Chicken milanaise with the tomatoe boccancini salad.Wish you had a cookbook with pictures Your instrutions are very easy to follow and your food is amazing. Thank you Giddy

  2. 5 stars

    Could you make this dish with mashed potatoes?
    We have made this before as listed and it was excellent. We are having a dinner party for 18 and I thought the mashed potatoes would be a little bit more manageable because I could make the potatoes ahead.

    Thanks your videos

    1. Hey Diane. The dish would go great with mashed potatoes and I have done it before. I hope you enjoy it and thanks for liking the videos!

  3. 5 stars
    I’ve cooked a lot of good Italian food: decades of meatballs, pasta dishes, Sunday gravies, chicken parm, piccata, seafood, etc. But with this recipe, my family looked at me with awe, like I was suddenly a chef. My kids argued fiercely about who was getting what as leftovers for lunch tomorrow. Thank you.

    To anyone reading: Just follow the directions exactly. Don’t be “that person” with online recipes and sub out the short ribs for hamburger, the good tomatoes for ketchup, the pappardelle for macaroni. Just do this recipe. It’ll be amazing.

  4. 5 stars
    Ciao Jim!
    i have recently discovered your site. Short rib ragù was on tonight’s menu in our kitchen: in one word…YUM. Thank you and your wife for all the hard work and diligence.
    P.S.: We are an Italo-Canadian family living on the east coast of Canada. It is -25C with the wind chill today. A perfect day for your delicious dish!

    1. Hi Dree. Really glad you enjoyed the recipe. We are not quite as cold as you are right now, but I agree, nothing beats a short rib ragu in this weather!

  5. 5 stars
    My Husband and I just made your papa deli short rib Ragu and oh my God it was so good we love your show on YouTube we are going to keep following you and he making all your recipes thank you so much keep up the good work Sharon Weiss

    1. Hi Sharon. It’s great to hear that you both enjoyed the short rib ragu. Also, I’m glad the videos are helping you out too.

  6. Hi Jim. I saw your recipe for paparadelli with pork loin on iTunes. Where can I find it again. I love watching you.

    1. Hi Sherelyn. That recipe is not on this website, but it is included in both the YouTube and Facebook videos written description. Thanks for liking my videos!

  7. 5 stars
    Been watching your videos on youtube for a while, and just made my way to your website. Having moved to New Zealand 5 years ago, we don’t get a huge amount of European influences (outside of British) to our food so your videos have inspired me to introduce my wife to foods I loved living abroad. I love how straightforward and delicious your recipes are, with no page filler. Your videos have the same, simple but informative approach that makes it easy to follow and results in amazing food.

    While a few of the tinned ingredients are a bit tough to find, we have a plethora of local options which have been great additions (although we have imported San Marzano tinned tomatoes as I have yet to find a local equivalent in flavour!).

    Thanks for putting out amazing, and delicious content. It always brightens me day when I see a new video addition to your Youtube page.

    1. Hi Sean. Really glad you’re enjoying the videos and recipes. The overall theme of my cooking is that there are always substitutes and replacements and that recipes don’t have to be followed exactly. Once you know the techniques, you can make anything your own and it will taste great!

  8. 5 stars
    God bless you for posting this recipe. My mother-in-law used to make this and let me have the bones for tortellini soup later. This brings back such memories!

  9. 5 stars
    Jim, I’ll eventually make everything you post! 🙂 I’m a NY/NJ transplant to Minneapolis. Whenever we get out East, its all about the beaches of Southold and the Italian food (usually Saviano’s in Bohemia on the way out)! Now that I’ve discovered your site and YouTube channel, all I miss is the beach 🙂 I made two Stromboli last night and they turned out amazing but I also planned to make the Short Rib Ragu. So I finished it up just after 1am and put in the fridge. We’ll reheat the whole thing later today. It turned out perfect!!

    1. Hi Terry. Sorry for the late reply. Really glad you enjoyed the stromboli and the short rib ragu. I’m not sure if you know but I lived in the Minneapolis area for 3 years so I know everything about moving from NY to MN. Crazy you mention Southhold. That’s where we want to open up a pizzeria. Thanks again for liking the recipes and the videos!

  10. 5 stars
    Just found this website a few days ago and really like the videos. I know nothing of real back east style Italian American cooking but Jim’s approach is very doable. Two things: I am obsessed with short ribs and I NEVER follow a recipe exactly but I tried to stay pretty close on this one. It came out AMAZING!!! Definitely wants to make me try some of the other recipes. Thank you Jim!!!

    1. Hi Peg, I’m glad you’re enjoying the videos. I also love short ribs and hopefully will make another video or two in the future. I hope you enjoy the other recipes too!

      1. 5 stars
        Like every dish Jim makes…this is AMAZING!
        OMG..can’t get enough of this guy..what a fantastic cook.
        Thank you Jim, you make me look good. Everything I made from you came out Fantastic!
        You have the best cooking channel on the web!
        You should be on TV…you would have the number 1 show.

          1. Hi Jim,
            I made this recipe, but did not use short ribs. In this area, very expensive. I used strip steak instead, less time, less work. I didn’t have chianti, I used sweet red. Was I supposed to cook the pappardelle (al denti) and add it to the ragu? I also added mushrooms.

          2. Hi Denise, yes you would cook the pappardelle until a little less than al dente, then add to the sauce and continue cooking until al dente.