Short Rib Ragu with Pappardelle Pasta
This Short Rib Ragu with Pappardelle is slow-simmered to perfection with red wine, crushed tomatoes, and aromatic herbs. It’s the ultimate Italian-inspired comfort food, finished with a zesty garlic gremolata for balance and brightness. Hearty, flavorful, and worth every minute.
Ingredients
- 1 lb short ribs
- 2 tbsp olive oil
- 2 medium onions chopped
- 4 –5 cloves garlic minced
- 2 medium carrots chopped
- 1 cup red wine
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- 8 oz pappardelle pasta
- 1/4 cup fresh parsley chopped
- 1 tbsp garlic minced
- Zest of 1 lemon
Instructions
- Season short ribs with salt, pepper, garlic powder.
- Sear in olive oil until browned.
- Sauté onions and garlic in the same pot until softened. Add chopped carrots.
- Deglaze with red wine. Let simmer.
- Add crushed tomatoes, tomato paste, beef broth, bay leaves. Return ribs to pot.
- Simmer covered on low for 2–3 hours.
- See full steps with tips & photos → https://wimpysdiner.net/short-rib-ragu-with-pappardelle-pasta/
Notes
- You can use boneless short ribs, but bone-in adds more flavor to the sauce.
- Red wine adds depth, but you can substitute beef broth if needed.
- Store leftovers in the fridge for up to 3 days—flavors get even better overnight!