Dutch Oven Short Rib Ragu with Pappardelle

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Tender beef short ribs braised in wine and tomatoes, served over pappardelle pasta for the ultimate comfort meal.

Ingredients

3-4 pounds bone-in beef short ribs
2 teaspoons kosher salt
1/2 teaspoon black pepper
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 or Cabernet)
1 (28-ounce) can whole peeled tomatoes, crushed
1 large bay leaf
10 fresh thyme sprigs
1 pound pappardelle pasta
1/2 cup grated Parmigiano Reggiano
Fresh parsley for serving

Instructions

Preheat oven to 300°F and pat short ribs dry, then season with salt and pepper.
Heat olive oil in Dutch oven over medium heat and sear short ribs on all sides until browned.
Remove ribs and sauté carrots, onion, and garlic until soft, about 10 minutes.
Add tomato paste and cook 3 minutes, then add wine and scrape up browned bits.
Add tomatoes, bay leaf, and thyme, then return ribs to pot and cover.
Braise in oven for 2 hours covered, then 1 hour with lid slightly ajar.
Remove ribs, shred meat, and discard bones and herbs.
Cook pasta until al dente and toss with ragu, adding pasta water if needed.

Notes

Make this a day ahead for even better flavor - the ragu tastes incredible the next day.
Save the bones for making stock later.
If sauce seems thick, add reserved pasta water to loosen it up.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 650Total Fat: 24gSaturated Fat: 5gTrans Fat: 4gUnsaturated Fat: 15gCholesterol: 300mgSodium: 809mgCarbohydrates: 53gFiber: 2gSugar: 4gProtein: 85g

Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer

What You’ll Need

This recipe looks fancy but uses ingredients you can find at any grocery store. The key is good short ribs and patience!

3-4 pounds bone-in beef short ribs
2 teaspoons kosher salt
1/2 teaspoon black pepper
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 or Cabernet)
1 (28-ounce) can whole peeled tomatoes
1 large bay leaf
10 fresh thyme sprigs
1 pound pappardelle pasta
1/2 cup grated Parmigiano Reggiano
Fresh parsley for serving
Large Dutch oven (at least 6-quart)

Detailed Cooking Instructions

Bowl of pappardelle pasta with shredded short rib ragu topped with Parmesan cheese and fresh thyme on a speckled ceramic plate — This is what Sunday dinner dreams are made of! I love how you can see every strand of pasta coated in that glossy, rich sauce. After three hours of braising, those short ribs become so tender they practically fall apart when you look at them.

Time needed: 3 hours and 30 minutes

Tender beef short ribs braised in wine and tomatoes until fall-apart tender, served over pappardelle pasta.

Prep and sear ribs
Preheat oven to 300°F. Pat short ribs dry and season with salt and pepper. Heat oil in Dutch oven and sear ribs on all sides until browned, about 10 minutes per batch.
Build the base
Remove ribs and reduce heat to medium-low. Cook carrots and onion in the beef fat until soft, about 10 minutes. Add garlic and cook 2 minutes more.
Add tomato paste and wine
Stir in tomato paste and cook 3 minutes. Pour in wine and scrape up all the browned bits from the bottom with a wooden spoon.
Add tomatoes and herbs
Add crushed tomatoes, bay leaf, and thyme sprigs. Bring to a simmer, then return ribs to pot and cover.
Braise in oven
Cook covered for 2 hours, then crack the lid slightly and cook 1 more hour until meat falls off the bone.
Shred and finish
Remove ribs and shred meat with two forks. Discard bones, bay leaf, and thyme stems. Return meat to sauce and keep warm.
Cook pasta and serve
Cook pappardelle until al dente. Toss with ragu, adding pasta water if needed. Serve with Parmesan and fresh parsley.

Tips & Tricks

Don’t skip patting the ribs dry – wet meat won’t brown properly and you’ll miss out on all that flavor.
Make this ragu a day ahead if you can. Trust me, it tastes even better the next day when all the flavors have time to meld together.
Save those pasta cooking water! It’s liquid gold for loosening up thick sauce and helping everything stick together perfectly.
If you can’t find pappardelle, wide egg noodles or even rigatoni work great for holding onto all that rich sauce.
Store leftover bones in the freezer – they make incredible beef stock for future soups and stews.

If you love how this ragu fills the house with amazing smells, you’ll want to try my Classic Beef Bourguignon Recipe – it’s another one of those slow-braised dishes that makes you feel like you’re dining in France.

For something a little different but just as comforting, my Apple Cider Glazed Chicken with Bacon and Potatoes is perfect for fall nights when you want everything in one pan. And when you’re craving pasta but want something quicker, this Cowboy Butter Chicken Linguine comes together in about 30 minutes and my kids absolutely love it!

Frequently Asked Questions

Is pappardelle good for ragu?

Yes! Pappardelle’s wide, flat shape is perfect for holding onto chunky meat sauces like ragu. The sauce clings to every ribbon of pasta.

Is short rib good for ragu?

Absolutely! Short ribs become incredibly tender when braised low and slow, and they add rich, beefy flavor that’s perfect for ragu.

What pasta shape is best for short rib ragu?

Wide pasta shapes like pappardelle, fettuccine, or rigatoni work best because they hold onto the chunky meat sauce better than thin noodles.

What is short rib ragù pappardelle?

It’s a rich Italian-style pasta dish where beef short ribs are braised until tender, then shredded and mixed with tomatoes, wine, and vegetables to create a hearty sauce served over wide pappardelle noodles.

Variations & Add-Ins

Pappardelle pasta with braised short rib ragu on a white plate, topped with grated Parmesan cheese and fresh parsley — This is what happens when you take the time to braise those short ribs low and slow – pure pasta perfection! I love how you can see every strand of pappardelle perfectly coated in that rich sauce. My family goes absolutely for this dish.

Make it dairy-free by skipping the Parmesan and adding extra herbs like fresh basil or oregano for flavor.
Add a low-carb twist by serving over zucchini noodles or spaghetti squash instead of regular pasta.
Boost the vegetables by stirring in diced bell peppers or mushrooms with the carrots and onions.
For a spicy version, add a pinch of red pepper flakes when you cook the garlic.
Make it even richer by stirring in a splash of heavy cream just before serving.

Dietary Notes

Diet	Friendly?	Adjustments
Gluten-Free	Yes	Use gluten-free pasta like brown rice pappardelle
Dairy-Free	Yes	Skip the Parmesan or use nutritional yeast
Vegan	No	This is a beef-based dish – try mushroom ragu instead
Keto	Yes	Serve over zucchini noodles or shirataki pasta
Nut-Free	Yes	No nuts used in this recipe

Storage, Freezing & Reheating

Fridge: Store the ragu separately from pasta for up to 3 days in sealed containers.
Freezer: The ragu freezes beautifully for up to 3 months – portion it out in freezer bags for easy weeknight meals.
Thawing: Move frozen ragu to the fridge overnight, then reheat gently on the stove.
Reheat: Warm ragu in a saucepan over medium-low heat, adding a splash of broth if it seems thick.
I like to make a double batch and freeze half – it’s like having a fancy dinner ready to go whenever I need it!

Save This Recipe for Later

This short rib ragu is one of those recipes you’ll want to make again and again. Save it to your Pinterest board so you can find it easily when you want to impress your family with something special!

Pin it here

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