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This beef short rib ragu with pappardelle is pure comfort in a bowl—rich, hearty, and impossibly delicious. The short ribs braise until they’re fall-apart tender in a red wine tomato sauce that’s bursting with flavor from fresh herbs and vegetables. Toss it with wide pappardelle noodles, top it off with a generous sprinkle of Parmigiano Reggiano, and you’ve got a dish that feels like a warm hug on a chilly evening. Whether you’re impressing dinner guests or treating your family to something special, this recipe is sure to steal the show. Don’t forget a glass of red wine—you’ve earned it!

A pot of pasta with tender beef short rib ragu, surrounded by colorful vegetables in a rich tomato sauce, garnished with herbs and grated cheese. Bread, salt, pepper, and red pepper flakes are nearby.

Rich, robust and incredibly tasty, this beef short rib ragu recipe is both cozy enough for a family Sunday dinner but it’s also impressive enough for dinner guests.

If you enjoy these flavors, you might also like this mushroom ragu, garlic tomato shrimp scampi, air fryer short ribs, or crockpot Hawaiian ribs.

Close-up of a fork lifting pasta with rich beef short rib ragu, garnished with parsley and cheese. A glass of wine and a bread roll are in the background.

Why You’ll Love It

Tastes amazing: The ragu sauce cooks low and slow for a couple of hours and this really melds all the flavors in there. The result is one of the tastiest short rib ragu dishes I ever tasted.
A crowd-pleaser: Whether you’re expecting guests for dinner or you simply want to whip up something delicious for the family for dinner, this recipe is it!
A straightforward recipe: You need to prepare the sauce and short ribs in one pot and cook the pasta in a second pot, before combining everything together.

A plate of pasta smothered in a rich beef short rib ragu, garnished with grated cheese and herbs, sits beside salt and pepper shakers, a fork, and a glass of red wine.

Short Rib Ragu Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Short ribs: Choose meatier English-cut short ribs, not the thin-cut “flanken” ribs which you’d use for Korean or Hawaiian BBQ or boneless short ribs. Although 4 pounds sound a lot, it’s much less after removing the fat, connective tissue and bones.
Pappardelle pasta: Flat, long ribbon pasta noodles which are great in meaty ragu dishes.
Pasta sauce: Any tomato-based sauce you have on hand will work in this dish.
Tomato paste: For a bolder tomato flavor.
Vegetables: Carrots, onions, garlic, and celery add color, flavor and nutrients.
Fresh herbs: Sage, thyme, rosemary, and bay leaves add aromatic flair.
Red wine: To give the short rib ragu sauce more depth of flavor.
Beef broth: For a meaty taste.
Parmigiano Reggiano: To add a salty tang to the dish, and also to serve as a garnish.

Assorted ingredients for a hearty beef stew recipe, featuring rich beef short rib ragu, carrots, celery, onions, tomato sauce, herbs, garlic, cheese, bay leaves, broth, pasta, wine, and various seasonings.

How to Make Short Ribs with Pappardelle

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sear the short ribs: Pat the short ribs dry with a paper towel and season with salt, ground black pepper and garlic powder. Sear them in oil in a large Dutch oven. Remove the browned short ribs to a plate.
Cook the vegetables: Add the carrots, onions and celery to the same pot and cook for a few minutes. Stir in the garlic and cook briefly.
Add more ragu sauce ingredients: Deglaze the pan with the red wine over a medium heat. Stir in the pasta sauce, beef stock or broth, tomato paste, fresh thyme, rosemary and sage. Return the short ribs to the pot.
Cook slowly: Bring the mixture to a boil over a medium high heat and then turn down the heat and simmer for several hours, until the meat is fork tender.
Shred the beef short ribs: Shred the short ribs with a pair of forks. Discard excess fat and bones. Return the shredded meat to the pot.
Thicken the ragu sauce: Cook the sauce to thicken it up, adding beef broth if it gets too thick.
Cook the pasta: Meanwhile, cook the pasta in another pot, then drain.
The finishing touches: Stir the parmesan cheese and cooked pasta into the ragu, then serve garnished with fresh herbs. Offer freshly grated parmesan on the side.

A plate of pasta topped with a rich beef short rib ragu and tomato sauce with Pappardelle, garnished with grated cheese and herbs. A fork rests on the plate's edge. There's bread, a napkin, and salt and pepper shakers nearby.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free pasta and check the ingredients in the beef broth and pasta sauce.
Red pasta sauce: You can use any red pasta sauce or even an undrained 28-ounce can of crushed or diced tomatoes. You might also like this homemade Italian garlic marinara sauce.
Pappardelle pasta: Substitute rigatoni or tagliatelle if preferred. Or even homemade pasta.
Short ribs: Beef chuck roast would also be good in this delicious meal, or you could try flank steak.
Fresh herbs: You can use dried rosemary, thyme and sage if you prefer, but halve the amount (just add 1 teaspoon of each instead of 2 teaspoons, as dried herbs are stronger in flavor).
Red wine: An Italian red wine is the most authentic choice, but you can use any kind of red wine. If you don’t want to use wine at all, use extra beef broth instead and perhaps a splash of balsamic vinegar or red wine vinegar to give it some tang.
Add a little spice: Throw in some crushed red pepper flakes.

A pot of pasta with beef short rib ragu, topped with herbs and grated cheese, sits on a wooden table. Nearby are a loaf of bread, grated cheese on a grater, salt and pepper shakers, and a blue napkin.

Serving Suggestions

Appetizers: Begin with marinated mozzarella balls.
Side dishes: Pair beef short rib ragu with a side of roasted acorn squash or burrata with tomatoes and pesto for a contrast. If you don’t want to use pasta, omit it from the recipe and instead serve the braised short ribs ragu over mashed potatoes or crockpot polenta. Or with crusty bread and a green salad.
Desserts: Follow your Italian comfort food meal up with homemade lemon pizzelle cookies.

A plate of pasta with beef short rib ragu with Pappardelle, topped with grated cheese and herbs. A fork rests on the plate, with salt and pepper shakers and bread nearby.

How to Store Beef Ragu

Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm short rib ragu back up in a pan on the stove.

A plate of pasta with a rich beef short rib ragu, garnished with grated cheese and herbs, rests on a wooden table. Nearby are bread, salt and pepper shakers, red pepper flakes, and a cheese grater.

Top Tips

Use a large pot: Use a Dutch oven that’s at least 5 ½ quarts, since you’ll be cooking 4 pounds of bone-in short ribs in there and the sauce level rises once you add the shredded meat back in. The ribs need to be submerged to tenderize and cook evenly, so use your largest pot or Dutch oven.
Season later: Because pasta sauce and beef broth ranges from not at all salty to quite salty, it’s best to taste the dish at the end of cooking and season it then.
Choose meaty short ribs: The meatier, the better for making beef short rib ragu.

A pot of delicious pasta with shredded beef short rib ragu with Pappardelle, tomato sauce, diced vegetables, and sprinkled parsley sits next to a loaf of bread and salt and pepper shakers.

Braised Beef Short Rib Ragu FAQs

Can I cook this short rib ragu in the oven?

Yes, prepare it up the point where you bring the Dutch oven to a simmer on the stovetop and, instead of that, cover and cook for 2 ½ to 3 hours in the oven at 325°F, until the meat is fall apart tender.

How about making it in an Instant Pot?

Sure, use the “sauté setting” to sear the meat and then use the “stew/meat” setting for the remainder of the recipe. It should take less than an hour all-in.

Can I make it in a slow cooker?

Sure, just sear the short ribs and then add everything to your crockpot and cook until the meat is falling off the bones tender (about 7 hours on low or 4 on high).

How do I thin or thicken the ragu sauce?

If it’s too thick, add more beef broth or some of the starchy pasta water. If it’s too thin, simmer for longer.

A pot of pasta is served with beef short rib ragu, tomato sauce, vegetables, and a sprinkle of grated cheese. Parsley garnishes the dish elegantly. In the background, bread and condiments complete this delightful culinary scene.

Braised Beef Short Rib Ragu Recipe

5 from 1 vote

Beef Short Rib Ragu

Rich, robust and really tasty, this beef short rib ragu is cozy enough for Sunday dinner and also impressive enough for dinner guests.
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 6 to 8

Ingredients 

  • 4 Pounds beef short ribs, bone-in and meaty
  • ½ Teaspoon garlic powder
  • 2 Teaspoons salt
  • 1 Teaspoon black pepper, freshly ground
  • 3 Tablespoons olive oil, or your preferred cooking oil
  • 4 carrots, large, peeled and diced
  • 1 Jar pasta sauce, 24-Ounce
  • 2 bay leaves
  • 2 Teaspoons fresh rosemary leaves, minced
  • 2 Teaspoons fresh sage leaves, minced
  • 2 Teaspoons fresh thyme leaves, minced
  • 3 Tablespoons tomato paste
  • 9 Ounces pappardelle, or tagliatelle, rigatoni, or other pasta of choice
  • 1 sweet onion, large, diced
  • 5 Cloves garlic, minced
  • 5 Stalks celery, diced
  • 1 Cup red wine
  • 1 Cup beef broth, plus more as needed
  • ¾ Cup Parmigiano Reggiano, freshly shredded

To Serve:

  • Parmigiano Reggiano, freshly shredded
  • fresh parsley, or other herbs

Instructions 

  • Use a paper towel to pat the short ribs dry, and then season all over using garlic powder, salt and black pepper.
  • Heat a Dutch oven over a medium to high heat and add a tablespoon or two of oil.

Sear the Short Ribs:

  • Once hot, add the short ribs and sear for 3 or 4 minutes per side until crisped and golden brown but not cooked through. (Work in batches so you don’t overcrowd the pot, adding more oil if needed).
  • Transfer the browned short ribs to a plate.

Start the Ragu Sauce:

  • Turn the heat down to medium and add the carrots, onions and celery to the Dutch oven.
  • Cook for about 4 minutes or until the onion is becoming translucent. Stir in the garlic and cook for another minute or so.
  • Pour in the red wine, a bit at a time, deglazing the pan with a wooden spoon to scrape up any stuck-on bits from the bottom of the pot.
  • Stir in the pasta sauce, beef broth, tomato paste, thyme, sage, rosemary, and bay leaves.
  • Return the short ribs to the pot and bring the mixture to a boil.

Cook the Short Rib Ragu:

  • Cover and turn down the heat, then simmer for 2 ½ to 3 hours or until the meat is tender enough to fall off the bone.
  • Remove the lid from the pot and turn the heat up a little so the sauce can bubble and thicken up for 15 minutes.
  • Put the short ribs on a cutting board. Discard the bones. Shred the rib meat with a pair of forks and then stir it back into the sauce in the pot.
  • Cook, stirring occasionally, and add more beef broth if the sauce gets too thick.

Prepare the Pappardelle:

  • When the sauce is at the right consistency, cook the pasta in a separate pot, following the instructions on the package. Drain the cooked pasta.
  • Take the sauce off the heat and stir in the shredded parmesan. Stir the pasta into the sauce.

Garnish and Serve:

  • Serve immediately, garnished with fresh herbs if liked, and offer extra shredded parmesan on the side.

Notes

Use a large pot: Use a Dutch oven that’s at least 5 ½ quarts, since you’ll be cooking 4 pounds of bone-in short ribs in there and the sauce level rises once you add the shredded meat back in. The ribs need to be submerged to tenderize and cook evenly, so use your largest pot or Dutch oven.
Season later: Because pasta sauce and beef broth ranges from not at all salty to quite salty, it’s best to taste the dish at the end of cooking and season it then.
Choose meaty short ribs: The meatier, the better for making beef short rib ragu.

Nutrition

Calories: 773kcal | Carbohydrates: 50g | Protein: 56g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 174mg | Sodium: 1939mg | Potassium: 1701mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7718IU | Vitamin C: 18mg | Calcium: 257mg | Iron: 8mg
Like this recipe? Rate and comment below!

This amazing beef short rib ragu recipe is so good. The meaty short ribs, tangy, herby tomato-based sauce and perfectly cooked pasta come together beautifully to make this impressive dish. This traditional ragu recipe calls for quite a few ingredients but it’s well worth making for the rich flavor. Not only will your kitchen smell incredible while this is cooking, but everyone at the dinner table will shower you with compliments when you serve it up.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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5 from 1 vote

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