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Fork Tender Braised Short Rib Pasta with Rich Ragu

A fork lifts wide ribbons of pasta coated in rich braised short rib pasta sauce from a bowl.
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Make a deeply flavorful pasta sauce using slow-cooked, shredded beef short ribs. This recipe delivers a gourmet pasta dinner perfect for family style serving.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 pound pappardelle pasta
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the short ribs generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  2. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
  4. Return the short ribs to the pot. Add the crushed tomatoes, beef broth, thyme sprigs, and bay leaf. The liquid should mostly cover the meat. Bring the mixture to a simmer.
  5. Cover the Dutch oven and transfer it to a preheated oven at 325 degrees F (160 degrees C). Braise for 3 to 4 hours, or until the beef is fork tender and easily shreds with a fork.
  6. Remove the short ribs from the pot and set them aside to cool slightly. Discard the thyme sprigs and bay leaf. Skim any excess fat from the surface of the braising liquid.
  7. Shred the beef using two forks, discarding any large pieces of fat or bone. Return the shredded beef to the sauce. Simmer the sauce uncovered over medium heat for 15 to 20 minutes, allowing the sauce to thicken into a rich short rib ragu. Taste and adjust seasoning.
  8. Cook the pappardelle pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  9. Add the drained pasta directly to the pot with the short rib ragu. Toss to coat. Stir in the 1/2 cup of grated Parmesan cheese and a splash of the reserved pasta water if the sauce seems too thick.
  10. Serve immediately in bowls, topped with extra Parmesan cheese and fresh parsley.

Notes

  • For a slow cooker beef pasta option, cook the ribs on low for 8 hours or high for 4 hours after searing and adding liquids.
  • Pappardelle is the best pasta for meaty sauces, but rigatoni or fettuccine also work well.
  • This rich short rib ragu recipe freezes well; make a large batch for easy make ahead pasta sauce meals.

Nutrition

Find it online: https://delicerecipe.com/braised-short-rib-pasta-recipe/