If comfort had a flavor, it would taste like this Pappardelle with Short Rib Ragu & Red Wine Sauce. This luxurious Italian-inspired dish is slow-cooked perfection — tender, fall-apart beef short ribs simmered in a rich red wine and tomato sauce, then tossed with silky pappardelle pasta. Every forkful is hearty, deeply flavored, and wonderfully indulgent.

It’s the kind of meal that transforms a simple dinner into an unforgettable dining experience. Whether you’re cooking for a special occasion or simply craving a cozy, soul-satisfying dish, this ragu is pure magic in a bowl.

Why I Love This Recipe

I love this dish for its depth of flavor and texture. The slow-braised short ribs melt into the sauce, infusing every bite of pasta with savory richness. The red wine adds sophistication and warmth, while the tender ribbons of pappardelle perfectly cradle the meaty sauce.

What makes it truly special is the patience it rewards — a few simple ingredients, gently cooked over time, resulting in restaurant-level flavor at home. It’s comfort food elevated to elegance, ideal for slow weekends or romantic dinners.

Why It’s a Must-Try Dish

This recipe is a must-try because it combines classic Italian techniques with modern comfort. The slow braise develops layers of flavor that no quick meal can match. Each bite feels like a warm embrace — rustic, rich, and aromatic.

It’s a dish that impresses guests yet feels deeply personal. Plus, the red wine reduction not only enhances the sauce but fills your kitchen with irresistible fragrance. Once you try it, you’ll understand why this ragu is the gold standard of Italian comfort cuisine.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 2 hours 45 minutes
• Total Time: 3 hours 10 minutes
• Servings: 4–6
• Calories: Approx. 640 kcal per serving
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Short Rib Ragu:

• 2 ½ lbs (1.1 kg) bone-in beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine (Chianti or Cabernet Sauvignon)
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh thyme)

For the Pasta:

• 12 oz (340 g) pappardelle pasta
• 2 tbsp butter
• Freshly grated Parmesan cheese, for serving
• Fresh parsley or basil, for garnish

Cooking Directions (Overview)

1. Brown the short ribs to develop deep flavor.
2. Sauté vegetables and deglaze the pan with red wine.
3. Add tomatoes, herbs, and beef broth, then simmer.
4. Slow-braise until ribs are fall-apart tender.
5. Shred the meat, toss with pasta, and finish with butter and Parmesan.

Step-by-Step Preparation Method

Step 1: Sear the Short Ribs

Pat the short ribs dry with paper towels, then season generously with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the ribs on all sides (about 3–4 minutes per side). Remove and set aside.

Step 2: Sauté Aromatics

In the same pot, add onion, carrot, and celery. Cook until softened and slightly golden, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute to deepen flavor.

Step 3: Deglaze with Red Wine

Pour in red wine, scraping up the browned bits from the bottom of the pot. Simmer for 2–3 minutes to allow the alcohol to cook off.

Step 4: Add Tomatoes and Herbs

Add crushed tomatoes, beef broth, rosemary, bay leaves, and thyme. Return the short ribs to the pot, nestling them into the sauce.

Step 5: Slow-Braise the Ragu

Cover with a lid and reduce heat to low. Simmer gently for 2 to 2½ hours, stirring occasionally, until the short ribs are tender and easily fall apart with a fork.

Step 6: Shred and Combine

Remove the ribs and discard bones. Shred the meat using two forks, discarding any excess fat. Return the shredded meat to the sauce and simmer uncovered for another 10–15 minutes until thickened.

Step 7: Cook the Pappardelle

In a large pot of salted boiling water, cook the pappardelle until al dente. Drain and reserve ½ cup of pasta water.

Step 8: Toss and Finish

Add the cooked pasta to the sauce. Toss with butter and a splash of reserved pasta water for a silky texture. Adjust seasoning as needed.

How to Serve This Recipe

Serve the Pappardelle with Short Rib Ragu in wide bowls, topped with freshly grated Parmesan, a sprinkle of chopped parsley or basil, and a drizzle of olive oil. Pair it with:

• Garlic bread or focaccia for soaking up the sauce
• A glass of red wine (like Chianti, Barolo, or Cabernet Sauvignon)
• A crisp green salad to balance the richness

Recipe Tips

• Brown well: Properly searing the short ribs gives the sauce deep flavor.
• Choose quality wine: Use a wine you’d enjoy drinking — it makes a difference.
• Simmer low and slow: The longer it cooks, the richer the flavor.
• Thicken naturally: Let the sauce reduce uncovered at the end for a luscious texture.
• Fresh pasta is best: If available, use fresh pappardelle for a tender bite.

Variations

1. Mushroom Short Rib Ragu: Add sliced cremini or porcini mushrooms for earthiness.
2. Spicy Version: Stir in crushed red pepper flakes or Calabrian chili paste.
3. White Wine Ragu: Swap red wine for white and use veal or pork ribs for a lighter sauce.
4. Vegetable Boost: Add roasted eggplant or zucchini for a hearty twist.
5. Polenta Swap: Serve the ragu over creamy polenta or mashed potatoes instead of pasta.

Freezing and Storage

• Storage: Keep leftovers in an airtight container for up to 4 days in the refrigerator.
• Freezing: The ragu (without pasta) freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stove with a splash of broth or wine to loosen the sauce. Cook fresh pasta before serving.

Special Equipment Needed

• Heavy Dutch oven or oven-safe pot
• Tongs for handling short ribs
• Wooden spoon for stirring
• Pasta pot and colander

FAQ

1. Can I use another cut of beef?
Yes — beef chuck or brisket works well if short ribs aren’t available.

2. What type of red wine is best?
A dry, full-bodied red like Chianti, Cabernet Sauvignon, or Merlot is ideal.

3. Can I make it in a slow cooker?
Absolutely! Sear the meat first, then cook on low for 7–8 hours.

4. Can I use store-bought pasta sauce?
It’s not recommended — homemade gives much deeper, richer flavor.

5. How do I make it dairy-free?
Skip the butter and Parmesan, and use olive oil for finishing.

Conclusion

This Pappardelle with Short Rib Ragu & Red Wine Sauce is more than just a meal — it’s an experience. It embodies slow cooking, rich flavors, and Italian soul in every bite. The tender short ribs, robust wine sauce, and wide ribbons of pasta create a dish worthy of any fine dining table yet comforting enough for a quiet night at home. It’s the kind of recipe that turns a simple evening into something special, reminding you that great food is always worth the wait.