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.
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.
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.
How to make it
Each number corresponds to the numbered written steps below.
- 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.
- Season the short ribs very well with a total of 2 teaspoons kosher salt and a 1/2 teaspoon black pepper on all sides.
- Heat a large Dutch oven to medium heat. Once the pot is 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.
- 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).
- Next, add in the garlic and cook for 2 minutes longer.
- Add in the 3 ounces of tomato paste, mix around constantly and cook for 3 minutes more.
- 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.
- Add the plum tomatoes, thyme, and bay leaf, and bring the sauce to a simmer.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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 ;).
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.
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Short Ribs with Pappardelle
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published on April 4, 2018. It was completely updated on October 5, 2021.
James, I love all of your recipes, but this is one of my favorites. The only thing I do differently is I make it with boneless short ribs, which I’m able to find on sale pretty frequently. I’m sure bone-in is even better! I started watching you on FB maybe a year ago and have seen most of your videos (some even more than once). I’m a pretty seasoned cook, but you explain things so well for those novice cooks out there. Keep those recipes coming!!!
Hi Deb, we really appreciate your comment and we’re so happy you’re enjoying the videos and instructions!
Can you substitute pork shoulder for the short ribs? Btw this is one of your best recipes that I’ve done and I’ve done many of them.
Hi Patrick, yes, you can use pork shoulder or any meat that braises well. Glad you enjoy the recipe!
God bless you, sir!
Enjoying sssoooooo much trying your different recipes. Gone from eating to live to living to eat!!
I don’t see a recipe for Halibut. Do you have one? Thanks, Bruce
Hi Bruce, thanks for the comment! We don’t have a recipe for halibut but you could definitely use it in place of cod in Jim’s cod piccata recipe.
absolutely delicious. Loved by all. thanks for the recipe!
This sounds like a great recipe! Would a deep braising pan work instead of a Dutch oven?
Hi Donna, yes, you can use a braising pan but just be sure its covered tightly to prevent evaporation.
This was very good – thanks for suggesting it. Would be terrific with white button mushrooms added after the first two hours.
WE eat much Italian food. My wife and her mother are Italian and are the best cooks. WE made the Short Ribs with Pappardelle and all we can say is THE BEST. It is now at least a One Time per month meal.
WE have followed several other recipes and continue to add others to our meal plans.
The videos are great, but they are so well done. James personality is perfect to take time and present each meal in a video that makes wathing so easy.
Hi Walt, thanks for the comment and we’re so happy you enjoyed this one!
This was delicious and hearty pasta dish. Around here short ribs have gotten pretty expensive, so next time I might try with chuck roast since you end up shredding, bet it would be good also.
Hi, question!
If I store overnight, should I store the meat and the sauce seperately?/ Should I shred the day before or day after?
Thanks in advance!
Hi Sarah, shred the beef while its still hot, then you can store the meat and sauce separately and that will make it easier to skim off the fat from the sauce the next day. Hope you enjoy!
Will be making this on Friday for my Grandson question instead of pasta can I make mashed potatoes? TY for all your recipes and videos
Hi Connie, this would be great over mashed potatoes! We hope you and your grandson enjoy!
I made this tonight. I wasn’t sure my husband would like it because he doesn’t like fat on meat. I am pleased to say …. he loved it! He ate a bowl
full and asked for seconds.
Fabulous recipe!!!!
Hi Barbara, thanks for the comment and we’re so happy you and your husband enjoyed!
I made this beef short rib recipe today. It was amazing. Just like other recipes I have tried from Sip and Feast, the instructions were easy to follow. My family asked for seconds.
I will definitely add this dish to my repertoire.
Hi Mary, thanks for the comment! We’re so happy you and your family enjoyed this one!
Made a few times already so delicious 😋 wish there was away to post photo
Hi William, thanks for the comment and we’re happy you enjoyed! There’s no way to share a photo here on our website, but feel free to send us a message on Facebook or Instagram if you’d like to show us the photo.
Thank you!
I love your recipes and presentation!
Loved this recipe.
Made this tonight and it was excellent. My kitchen smelled amazing and everyone loved it. It made enough sauce for dinner for 4 tonight and I froze half for use later. Lovely Sunday night dinner! Thank you!
Unbelievable dinner! Been big follower for several years. Between Christmas and New Years hit it out of the park with Eggolant chicken parm and chicken saltimbocca and now short ribs. Your recipes are amazing, simple ingredients and family favorites!
Amazing recipe. I made it for New Year’s Eve dinner. Took the advice of making it a day ahead and while it was delicious right after it was cooked, 24 hours later it was on another level. One slight adjustment I made was I added a little beef stock. Thank you for posting your recipes.
We’re so happy you enjoyed!
Unbelievably delicious! Made for New Year’s Eve dinner. Could not find bone in short ribs so used 1.75 boneless beef short ribs. Served over a pound of pappardelle. The recipe made 6 generous portions. Everyone wants me to make it again. Next time I might serve it over mashed potatoes (as a local restaurant serves it). Definitely a keeper.
Hi Francine, we’re so happy you enjoyed and thanks for the comment!
I have made the dish 4 times now. It is the ULTIMATE! Better every time and even better the next day. Thanks for the recipe Jim. Keep the YouTube content coming. Love it.
Hi Scott, there’s no better compliment than making a recipe multiple times. Thanks so much for the great comment; we appreciate you!
First time making short ribs. So worth it! Great recipe. Will definitely make this the night before next time, or at least start in the morning so everyone isn’t starving once it’s done! Bravo James 👏
Hi Lisa, we’re so happy you enjoyed and thanks for the comment!