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Red-Wine Short Rib Ragù with Pappardelle

Red-Wine Short Rib Ragù with Pappardelle

Updated October 28, 2026

Bone-in short ribs braised in red wine and tomatoes until they fall apart, shredded back into the sauce, and tossed with wide ribbons of pappardelle.

Before you start: heat the oven to 325°F with a rack in the lower third; have a 6- to 7-quart Dutch oven with a lid, tongs, a wooden spoon and two forks ready. If the pot is crowded with too much ragù for the pasta, toss the pasta with about two-thirds of the ragù and spoon the rest on top.

Make ahead: the ragù is even better after a night in the fridge. Chill it before tossing with pasta, lift off the hardened fat, and reheat gently on the stove. The ragù freezes for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of water.

Cook time
4 hrs 5 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 ½ lb bone-in beef short ribs (English-cut, about 2 inches thick)
  • 2 tsp kosher salt (plus more for the pasta water and to taste)
  • 1 tsp black pepper (freshly ground)
  • 2 tbsp olive oil
  • 1 medium yellow onion (diced)
  • 2 medium carrots (diced)
  • 2 stalks celery (diced)
  • 4 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 1 ½ cups dry red wine (a drinkable, inexpensive bottle such as Chianti, Côtes du Rhône or Merlot)
  • 1 cup beef stock
  • 28 oz crushed tomatoes (one 28 oz can)
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 lb pappardelle (fresh or dried)
  • 2 tbsp unsalted butter
  • ½ cup parmesan cheese (finely grated; for serving)

Instructions

Season the ribs
Heat the oven to 325°F.
Pat short ribs (2 ½ lb) dry with paper towels and season all over with kosher salt (2 tsp) and black pepper (1 tsp).
Brown the ribs
Heat olive oil (2 tbsp) in the Dutch oven over medium-high heat until it shimmers.
Working in batches so the ribs don't touch, brown them 3 to 4 minutes per side, until deep brown on all sides, including the ends.
Move the ribs to a plate. Carefully pour off all but a thin layer of fat from the pot.
Equipment: 6- to 7-quart Dutch oven with lid, tongs
Cook the vegetables
Lower the heat to medium. Add diced onion (1 medium), diced carrots (2 medium) and diced celery (2 stalks). Cook 6 to 8 minutes, scraping up the browned bits, until soft.
Add minced garlic (4 cloves) and cook until fragrant, about 1 minute.
Stir in tomato paste (2 tbsp) and cook, stirring, until it turns a shade darker, about 2 minutes.
Equipment: 6- to 7-quart Dutch oven with lid, wooden spoon
Reduce the wine and build the braise
Take the pot off the burner and pour in red wine (1 ½ cups).
Return to medium heat and simmer 4 to 5 minutes, scraping the bottom, until the wine has reduced by about half.
Stir in beef stock (1 cup), crushed tomatoes (28 oz), bay leaves and thyme sprigs (3 sprigs), and bring to a simmer.
Equipment: 6- to 7-quart Dutch oven with lid, wooden spoon
Braise until falling apart
Nestle the browned ribs and any juices into the sauce, bone side up. The liquid should come about three-quarters of the way up the meat.
Cover and braise in the 325°F oven for 2 1/2 to 3 hours, turning the ribs once halfway through, until the meat pulls away from the bone with no resistance.
Equipment: 6- to 7-quart Dutch oven with lid, tongs
Shred, skim and thicken
Move the ribs to a cutting board and let them rest until cool enough to handle, about 10 minutes.
Meanwhile, tilt the pot and skim off as much fat as you can with a ladle. Fish out the bay leaves and thyme stems.
Pull the meat off the bones and shred it with two forks, discarding the bones, gristle and any large pieces of fat.
Stir the meat back into the sauce and simmer uncovered over medium heat 10 to 15 minutes, stirring now and then, until the ragù is thick enough to coat a spoon.
Taste and add more kosher salt if needed. Keep warm over low heat.
Equipment: tongs, two forks, ladle, 6- to 7-quart Dutch oven with lid
Cook the pappardelle
Bring a large pot of water to a boil and salt it well, so it tastes like seawater.
Add pappardelle (1 lb) and cook until just shy of al dente, about a minute less than the package says. Fresh takes 2 to 3 minutes, dried 8 to 10.
Scoop out a mug of the pasta water, then drain.
Equipment: large pot
Toss and serve
Add the drained pasta and butter (2 tbsp) to the pot of ragù.
Toss with tongs over low heat for 1 to 2 minutes, adding splashes of pasta water until the sauce clings to the noodles and looks glossy.
Serve right away, topped with grated parmesan (½ cup).
Equipment: 6- to 7-quart Dutch oven with lid, tongs

Tomorrow's Meal

Short Rib Ragù Skillet Eggs

Leftover ragù simmered in a skillet with eggs nestled in until the whites set, served with crusty bread for dipping.

You'll need to pick up:

4 eggs1 crusty loaf1/4 cup grated parmesana few basil leaves

Quick overview:

  1. 1.Warm about 2 cups leftover ragù in a skillet over medium heat 4 to 5 minutes, adding a splash of water if thick
  2. 2.Make 4 wells and crack an egg into each
  3. 3.Cover and cook over medium-low 5 to 7 minutes, until the whites are set and the yolks still soft
  4. 4.Top with parmesan and torn basil and serve with toasted bread

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