Short Rib Pappardelle Ragu

A rich and comforting slow-cooked short rib ragu served with wide pappardelle noodles, perfect for family dinners and gatherings.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 1700

Ingredients Method Notes

Ingredients

For the Ragu

3 lbs bone-in beef short ribs Choose pieces with good meat to bone ratio and some marbling.
28 oz can crushed tomatoes Creates a luscious base for the sauce.
1 medium onion, diced Adds sweetness and texture.
2 medium carrots, diced Adds sweetness and color.
3 cloves garlic, minced Enhances the savory depth of flavor.
1 cup dry red wine Deepens the sauce's complexity.
2 tbsp tomato paste Adds additional savory flavor.
1 tsp dried thyme Provides a subtle earthy note.
1 tsp kosher salt Adjust at the end of cooking.
1 lb pappardelle pasta Wide noodles that soak up the sauce.
Grated Parmesan for serving Adds creaminess and saltiness.
Fresh basil for serving For garnish and freshness.

Method

Preparation

Sear the short ribs in a hot skillet until browned on all sides, about 3 to 4 minutes per side.
Transfer the browned short ribs to a 6-quart slow cooker.
Add crushed tomatoes, diced onion, diced carrots, minced garlic, red wine, tomato paste, and dried thyme around the ribs.

Cooking

Cover and cook on low for 8 hours or on high for 4 hours, until meat is very tender.

Finishing Touches

Remove the short ribs from the slow cooker and shred the meat into the sauce.
Cook the pappardelle pasta according to package directions until al dente, then drain.
Toss the cooked pappardelle with the ragu or serve ragu over individual portions of pasta.
Top with grated Parmesan and fresh basil before serving.

Notes

Store leftovers in an airtight container for up to 3 days. This ragu can also be frozen for up to 3 months. Reheat gently on the stovetop or microwave.