Beef Short Rib Ragu with Pappardelle

Beef Short Rib Ragu with Pappardelle

This beef short rib ragu is a long-cook pasta sauce with deep savory flavor, soft shredded meat, and a silky reduced finish. The method is straightforward: sear the ribs, build a vegetable base, braise low and slow, then reduce before tossing with pappardelle. It is a classic comfort-food format that rewards time with strong texture and layered flavor.

Flavor Profile

The sauce is rich and savory with beef-forward depth, gentle acidity from tomato, and roundness from red wine. Smoked paprika and thyme add warmth in the background without overpowering the meat.

Ingredient Highlights

Short ribs provide gelatin and marbling, which give body to the sauce after long braising. Mirepoix vegetables (onion, carrot, celery) add sweetness and balance. Red wine builds depth while tomato puree and chopped tomatoes add structure.

Pappardelle is ideal because wide ribbons catch thick ragu well and hold shredded meat in each bite.

How It Comes Together

Brown ribs first for crust and fond. Soften vegetables in the same pan, then add aromatics, tomato, stock, and wine before returning ribs to braise. After 3.5 to 4 hours, shred the meat and reduce the sauce uncovered until it coats a spoon.

Cook pasta just to al dente and toss with ragu before serving so starch and sauce bind together.

Chef's Tips

Do not skip browning. Strong sear color is one of the biggest contributors to final flavor.

If the sauce tastes sharp after reduction, simmer a little longer or add a small splash of stock to rebalance.

Keep pasta water before draining. A splash can loosen overly thick ragu while still keeping it glossy.

Easy Swaps

Use beef chuck if short ribs are unavailable, but keep braise time long enough for tender shredding.

Swap pappardelle with tagliatelle or rigatoni depending on preference.

For lower alcohol flavor intensity, reduce wine slightly and replace with extra stock.

Make-Ahead & Meal Prep

Ragu improves after resting overnight. Make sauce a day ahead, refrigerate, and reheat gently before tossing with fresh pasta.

Store in airtight containers up to 3 days in the fridge, or freeze up to 1 month.

Serving & Goal Fit

A balanced serving is about 120 to 150 g cooked pappardelle with one ladle of ragu, plus a side of vegetables or salad.

Training day: add +50 g cooked pasta or a piece of fruit. Rest day: reduce pasta portion slightly and add more non-starchy vegetables.

Protein swaps are limited for this recipe style, but you can use lean beef chuck for a slightly lighter version. Vegetable sides that pair well include spinach, green beans, mushrooms, onions, and courgette.