Slow-Braised Beef Short Rib Ragu for Pappardelle
This rich, silky beef short rib ragu is braised for four hours in red wine and milk until the meat falls off the bone. The ultimate braised short rib pasta sauce.
When you want a dinner that feels like a warm embrace, this beef short rib ragu is the only answer. Unlike a standard bolognese, this ragu relies on bone-in cuts and a low, slow braise to create a sauce with incredible depth and a velvety mouthfeel.
The secret to a truly great short rib ragu pappardelle lies in the patience of the cook and the quality of the emulsion. By simmering the beef in a combination of dry red wine and whole milk, the connective tissue breaks down into a luxurious braised short rib pasta sauce that clings perfectly to wide ribbons of egg pasta.
Don't rush the reduction. The final marriage of the shredded beef, the concentrated cooking liquid, and a splash of starchy pasta water creates a restaurant-level finish right in your own kitchen.
Ingredients
The Braise
- 3 lbs (1.4 kg) bone-in beef short ribs, well-marbled
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 cups (475ml) dry red wine (like Nebbiolo or Chianti)
- 1 cup (240ml) whole milk
- 2 cups (475ml) beef bone broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly cracked black pepper
To Finish
- 1 lb (450g) dried or fresh pappardelle pasta
- 1/2 cup (50g) freshly grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- Fresh parsley, chopped for garnish
Instructions
- 1
Season the short ribs generously with salt and pepper on all sides.
- 2
Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs until deeply browned on all sides, about 8-10 minutes total; remove and set aside.
- 3
Reduce heat to medium and add the onion, carrot, and celery (the soffritto) to the rendered fat, cooking until softened and starting to golden, about 8 minutes.
- 4
Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a dark rust color.
- 5
Deglaze the pot with the red wine, scraping up all the browned bits (fond) from the bottom, and simmer until the liquid is reduced by half.
- 6
Return the ribs to the pot along with the milk, beef broth, rosemary, thyme, and bay leaves; the liquid should nearly cover the meat.
- 7
Bring to a bare simmer, then cover tightly and transfer to a 300°F (150°C) oven for 3.5 to 4 hours, or until the meat is completely tender and falling off the bone.
- 8
Remove the ribs from the pot, discard the bones and large fat caps, and shred the meat into bite-sized pieces using two forks.
- 9
Strain the braising liquid through a fine-mesh sieve (optional, for a smoother sauce) or simply skim off the excess fat, then simmer the liquid on the stovetop to reduce until thick and glossy.
- 10
Boil the pappardelle in salted water until just shy of al dente; reserve 1 cup of pasta water before draining.
- 11
Add the shredded beef back into the reduced sauce, then toss in the cooked pasta, a splash of pasta water, butter, and Parmigiano-Reggiano.
- 12
Vigorously toss the pasta over low heat for 1-2 minutes until the sauce emulsifies and coats every ribbon of pasta perfectly.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 945 kcal
- Protein
- 48 g
- Carbs
- 64 g
- Fat
- 52 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 890 mg
Tips
- → Do not trim all the fat off the ribs before cooking; that fat renders down and provides the essential silkiness to the sauce.
- → The addition of milk is a traditional Bolognese technique that helps tenderize the beef fibers and mellows the acidity of the wine and tomatoes.
- → If your sauce feels too oily, use a wide spoon to skim the surface or chill the sauce overnight to easily lift off the solidified fat cap.
FAQ
Can I make beef short rib ragu in a slow cooker?
Yes, following the searing and deglazing steps on the stove first, then transfer everything to a slow cooker for 8 hours on low. You will still need to reduce the sauce on the stovetop at the end.
Why does my ragu taste too acidic?
This usually happens if the wine didn't reduce enough or the tomato paste wasn't caramelized. A small pinch of sugar or an extra knob of butter at the end can help balance the flavors.
How do I store and reheat leftovers?
Store the sauce separately from the pasta in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to loosen the collagen-rich sauce.
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