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Short Ribs Ragu With Pappardelle

Our Short Ribs Ragu with Pappardelle is a dish that wraps you in warmth and comfort. The tender short ribs, braised to perfection in a robust tomato and red wine sauce, create a symphony of flavors that meld beautifully with the wide ribbons of pappardelle pasta. This dish is a labor of love, perfect for a special dinner that will impress and satisfy your loved ones.

Resume of the recipe: Our Succulent Short Ribs Ragu with Pappardelle is a delightful combination of tender, fall-off-the-bone beef and a rich, savory sauce that clings perfectly to the pappardelle. This dish is a true testament to the magic of slow cooking, where the flavors develop and intensify over time, resulting in a hearty, comforting meal. Easy to follow and incredibly rewarding, this recipe is a must-try for any pasta lover.

Exciting Story: The first time I made this Short Ribs Ragu with Pappardelle, it was for a cozy winter dinner with friends. The house was filled with the inviting smell of simmering tomatoes, garlic, and wine. As we gathered around the table, the warmth from the kitchen spread through the room, creating an atmosphere of anticipation and comfort. The moment we took our first bite, there was a collective sigh of contentment. The rich, meaty ragu, paired with the tender pappardelle, was nothing short of heavenly. This dish has since become a staple in our home, especially during the colder months, bringing us together with every delicious bite.

Why This Short Ribs Ragu With Pappardelle?

  • Rich and Flavorful: The slow-cooked short ribs develop a deep, savory flavor that is truly irresistible.
  • Tender and Comforting: The meat becomes incredibly tender, melting in your mouth and offering ultimate comfort.
  • Impressive and Satisfying: Perfect for special occasions or a comforting family dinner, this dish never fails to impress.


  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 1 cup beef broth
  • 1 can (28 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 pound pappardelle noodles
  • Grated Parmesan cheese, for serving (optional)


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  1. Preheat oven to 300°F (150°C).
  2. Brown short ribs in olive oil, then set aside.
  3. Cook onion and garlic until softened.
  4. Add red wine, beef broth, crushed tomatoes, tomato paste, and thyme. Stir to combine.
  5. Return short ribs to the pot, cover, and transfer to the oven.
  6. Braise for 2 1/2 hours or until short ribs are tender.
  7. Cook pappardelle noodles al dente, then toss with the ragu.
  8. Serve with grated Parmesan cheese, if desired.
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