Beef Short Rib Ragu with Red Wine and Pappardelle

This comforting Beef Short Rib Ragu is slow-cooked in red wine, crushed tomatoes, and fresh herbs until fall-apart tender.

Paired with wide ribbons of pasta and topped with Parmigiano Reggiano, it’s a rich and deeply flavorful meal perfect for cozy nights or elegant entertaining.

Why You’ll Love This Recipe

Luxurious, melt-in-your-mouth beef ragu

Deep, bold flavors from red wine and aromatics

Perfect over pasta like pappardelle or tagliatelle

Ideal make-ahead meal—flavors deepen over time

Feels fancy, but made with humble ingredients

Ingredient Highlights

Beef & Vegetables

Beef short ribs – Deboned and cubed for tender, flavorful meat

Onion, celery, carrot (soffritto) – Classic Italian base for depth

Garlic – Aromatic punch

Liquids & Base

Red wine – Builds richness in the sauce

Beef or chicken broth – Adds body and flavor

Crushed tomatoes – The tomato-forward backbone of the ragu

Tomato paste – For concentrated umami

Herbs & Seasoning

Herb bundle – Rosemary, thyme, parsley stems for fresh herbal aroma

Bay leaves – Subtle complexity

Kosher salt and cracked pepper – Essential seasoning

Sherry or red wine vinegar – Finishing acidity to brighten the sauce

For Serving

Tagliatelle or pappardelle – Sturdy pasta to hold the sauce

Chopped parsley & grated Parmigiano Reggiano – Fresh, salty finish

Pro Tips Before You Start

Don’t skip searing the short ribs—it builds irreplaceable flavor.

Use a good dry red wine (like Chianti or Cabernet Sauvignon).

Tie your herb bundle with kitchen twine for easy removal.

If you have bone-in short ribs, remove cartilage when shredding for better texture.

Cook the ragu a day ahead for even deeper flavor—it’s even better the next day!

How to Make Beef Short Rib Ragu

Step 1: Season & Sear the Ribs
Pat the short ribs dry and season all over with kosher salt.

Heat olive oil in a Dutch oven over medium-high heat.

Working in batches, sear the ribs until browned on all sides.

Transfer to a plate.

Step 2: Sauté the Aromatics
In the same pot (with up to 2 tablespoons of grease remaining), sauté the diced onion, celery, carrot, and garlic over medium-high heat for 3–4 minutes until softened.

Step 3: Add Tomato Paste & Seasonings
Add tomato paste, salt, and cracked pepper.

Stir well and sauté for 2–3 more minutes to caramelize the paste.

Step 4: Deglaze with Wine
Pour in red wine and scrape up the browned bits from the bottom of the pot. Simmer briefly.

Step 5: Add Back the Ribs & Liquids
Return the short ribs to the pot.

Add broth, crushed tomatoes, herb bundle, and bay leaves. Stir to combine.

Step 6: Simmer Low & Slow
Bring to a gentle simmer.

Cover with the lid slightly ajar and cook for 2 to 2½ hours, stirring occasionally.

Add a splash of water or broth if the sauce reduces too much.

Step 7: Shred & Finish
When the beef is fork-tender, remove herb bundle and bay leaves.

Shred the beef in the pot using two forks. Discard any cartilage or bones.

Step 8: Adjust Flavor & Thickness
Taste and add vinegar for brightness.

If the sauce is too thin, simmer uncovered for another 15–30 minutes until thickened.

Step 9: Cook Pasta & Serve
Boil pasta according to package instructions.

Toss with ragu or serve spooned over the top.

Finish with chopped parsley and freshly grated Parmigiano Reggiano.

What to Serve It With

A side of crusty garlic bread

Simple green salad with balsamic vinaigrette

A glass of full-bodied red wine

Roasted vegetables or sautéed greens

Variations & Substitutions

Use bone-in short ribs and remove bones after cooking

Swap red wine with a splash of balsamic if needed

Try rigatoni or gnocchi if you don’t have pappardelle

Add a pinch of red pepper flakes for heat

Storage & Leftovers

Store leftover ragu in an airtight container in the fridge for up to 4 days

Freeze for up to 3 months

Reheat gently on the stove, adding a splash of broth if needed

Cook pasta fresh when reheating for best texture

FAQs

Can I make this ahead of time?
Yes! In fact, this dish tastes even better the next day after the flavors have had time to develop.

What type of red wine should I use?
Choose a dry red like Cabernet Sauvignon, Chianti, or Merlot for bold flavor.

Can I use bone-in short ribs?
Absolutely—just shred the meat and discard the bones and cartilage after cooking.

What if I don’t have a Dutch oven?
Use any heavy-bottomed pot with a lid, or cook in a slow cooker after searing the meat and vegetables.

How do I make this sauce thicker?
Simmer uncovered for an extra 15–30 minutes to reduce and concentrate the sauce.

Can I substitute the herb bundle?
You can use dried Italian seasoning in a pinch, but fresh herbs give the best flavor.

What’s the best pasta to pair with this?
Wide noodles like pappardelle or tagliatelle hold the chunky sauce beautifully.

Final Thoughts

This Beef Short Rib Ragu is a true labor of love—rich, soul-warming, and deeply comforting.

Whether you’re cooking for a Sunday family dinner or prepping for a special date night, it’s the kind of dish that always leaves a lasting impression.