Authentic Short Rib Ragù with Pappardelle — The Italian Slow-Braised Classic You Need to Make
There are pasta dishes, and then there is short rib ragù with pappardelle. This is the kind of recipe that fills your kitchen with the most intoxicating aroma, turns an ordinary Sunday into something truly special, and leaves everyone at the table completely speechless. It is rich, deeply savoury, and gloriously comforting — the kind of slow-cooked Italian ragù that has been made in home kitchens across northern Italy for generations.
The beauty of this dish lies in patience. The beef short ribs are seared until deeply caramelised, then braised low and slow in red wine, tomatoes and aromatics until the meat practically melts off the bone. Tossed through wide, egg-rich pappardelle, the result is nothing short of extraordinary.
Why Short Ribs Make the Best Ragù
Traditional Bolognese uses minced meat, but if you want a ragù with real depth, short ribs are the answer. Their generous fat marbling and connective tissue break down during the long braise, releasing extraordinary body and richness into the sauce. The meat shreds effortlessly into thick, silky strands that cling beautifully to every ribbon of pasta.
Compared to other cuts, short ribs also hold up beautifully to the long cooking time without drying out — making them the ideal choice for a true slow-braised sauce.
Ingredients You Will Need
- 1.2 kg beef short ribs, bone-in
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 250 ml dry red wine
- 400 g crushed tomatoes (canned)
- 300 ml beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Salt, black pepper and chilli flakes to taste
- 400 g pappardelle (fresh or dried)
- Freshly grated Parmigiano-Reggiano, to serve
Step-by-Step Instructions
Step 1 — Season and Sear
Pat the short ribs completely dry with kitchen paper — this is essential for a good sear. Season generously on all sides with salt, black pepper and a pinch of chilli flakes. Heat the olive oil in a large heavy-based Dutch oven or casserole dish over high heat. Sear the ribs in batches, turning every 2–3 minutes, until a deep mahogany crust forms on all sides. Remove and set aside.
Step 2 — Build the Soffritto
Reduce the heat to medium. Add the onion, carrot and celery to the same pot and cook gently for 8–10 minutes, scraping up all the caramelised bits from the bottom. Add the garlic and cook for a further 2 minutes. Stir in the tomato paste and cook for another 2 minutes until it darkens slightly and smells fragrant.
Step 3 — Deglaze and Braise
Pour in the red wine and let it bubble and reduce by half, about 5 minutes. Add the crushed tomatoes, beef stock, bay leaves, rosemary and thyme. Return the short ribs to the pot, making sure they are mostly submerged. Bring to a gentle simmer.
Step 4 — Slow Braise
Cover the pot with a tight-fitting lid and transfer to an oven preheated to 160°C (fan 140°C). Braise for 3 to 3.5 hours, or until the meat is completely tender and falling from the bone. Alternatively, cook on the stovetop over the lowest possible heat for the same amount of time.
Step 5 — Shred and Finish the Sauce
Remove the ribs from the pot and discard the bones, bay leaves and herb stalks. Use two forks to shred the meat into generous pieces and return it to the sauce. Taste and adjust seasoning. If the sauce feels too thin, simmer uncovered for a further 10–15 minutes until it reaches a luscious, coating consistency.
Step 6 — Cook the Pasta and Combine
Cook the pappardelle in well-salted boiling water according to package instructions until just al dente. Reserve a cup of pasta cooking water before draining. Add the drained pasta directly to the ragù pot, tossing gently over low heat and adding a splash of pasta water to bring everything together into a glossy, unified sauce.
Serving Suggestions
Serve immediately in warmed wide-rimmed bowls. Finish with a generous shower of freshly grated Parmigiano-Reggiano, a few torn fresh basil leaves if you like, and a drizzle of your best extra-virgin olive oil. This dish needs nothing more.
Tips for the Best Short Rib Ragù
- Do not rush the sear. A deep, dark crust on the ribs builds enormous flavour. Do not crowd the pan.
- Use a wine you would drink. The quality of the wine matters here — a good Montepulciano or Chianti will make the sauce sing.
- Make it a day ahead. Like most braises, this ragù tastes even better the next day once all the flavours have had time to meld. Simply reheat gently and cook fresh pasta to serve.
- Fresh pappardelle is ideal, but high-quality dried pappardelle works beautifully. Look for pasta made with durum wheat semolina and eggs for the best texture.
- Spices matter. The right balance of black pepper, dried chilli and dried herbs makes a real difference to the depth of your sauce.
Make-Ahead and Storage
The ragù (without pasta) keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Simply cool completely, portion into airtight containers and freeze. Reheat gently from chilled or thawed, adding a little stock or water if needed to loosen the sauce.
Wine Pairing
A dish this robust calls for a red wine with structure and depth. A Barolo, Amarone, or a bold Tuscan Sangiovese all make wonderful companions to the richness of braised short rib. The tannins in these wines cut through the fat perfectly and echo the meaty, herby notes of the sauce.
For the perfect wine pairing with this dish, Hawesko offers an outstanding selection of premium wines to complement every recipe. For the finest spices and seasonings to elevate your cooking, Gewürzland has everything you need.
