Slow-braised beef short ribs in a deep red wine sauce with tomato and aromatics, served over wide ribbon pasta.
Remove bay leaf and thyme sprigs before serving, or leave them in for rustic presentation. If short ribs release excess fat during braising, skim surface with a spoon or ladle before serving.
Ragù tastes better the next day; braise 1–2 days ahead, refrigerate, then reheat gently before serving. Red wine choice matters: use a wine you would drink. Avoid 'cooking wine' with added salt.
Ingredients
Scale
Measurement units
- 2 ½ lb beef short ribs (bone-in, about 2 inches thick)
- kosher salt (for seasoning)
- black pepper (for seasoning)
- 2 tbsp olive oil (for searing)
- 1 medium yellow onion
- 2 medium carrot
- 2 stalks celery
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 ½ cup red wine (dry, such as Barolo or Burgundy)
- 2 cup beef stock
- 1 can (28 oz) crushed tomatoes
- 2 bay leaf
- 3 sprigs fresh thyme
- 1 lb pappardelle pasta (fresh or dried)
- 2 tbsp butter (for finishing pasta)
- ½ cup parmesan cheese (for serving)
Ingredients
Scale
Measurement units
- 2 ½ lb beef short ribs (bone-in, about 2 inches thick)
- kosher salt (for seasoning)
- black pepper (for seasoning)
- 2 tbsp olive oil (for searing)
- 1 medium yellow onion
- 2 medium carrot
- 2 stalks celery
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 ½ cup red wine (dry, such as Barolo or Burgundy)
- 2 cup beef stock
- 1 can (28 oz) crushed tomatoes
- 2 bay leaf
- 3 sprigs fresh thyme
- 1 lb pappardelle pasta (fresh or dried)
- 2 tbsp butter (for finishing pasta)
- ½ cup parmesan cheese (for serving)
Instructions
Prepare the short ribs
Pat 2.5 lb short ribs dry with paper towels.
Season all sides generously with kosher salt and freshly ground black pepper.
Sear the short ribs
Heat olive oil (2 tablespoon) in a Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding, sear short ribs 3–4 minutes per side until deeply browned; transfer to a plate.
Equipment: Dutch oven or heavy braising pot with lid
Build the aromatic base
Reduce heat to medium and add 1 medium diced onion (1 medium), 2 medium diced carrots, and 2 diced celery (2 stalks) stalks to the pot; sauté until softened, about 5 minutes.
Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
Add tomato paste (2 tablespoon) and stir to coat vegetables; cook 1 minute.
Equipment: Dutch oven or heavy braising pot with lid, large pot
Deglaze and build the braising liquid
Pour red wine (1 ½ cup) into the pot, scraping up browned bits from the bottom with a wooden spoon; simmer 2 minutes.
Add beef stock (2 cup) and 1 can (28 oz) crushed tomatoes (1 can (28 oz)); stir to combine.
Add 2 bay leaves and 3 sprigs fresh thyme (3 sprigs).
Equipment: wooden spoon, Dutch oven or heavy braising pot with lid, large pot
Braise the short ribs
Return short ribs to the pot, nestling them into the liquid; bring to a simmer on the stovetop.
Cover the pot with a lid, transfer to a 325°F oven, and braise for 2.5–3 hours, turning ribs halfway through, until meat is fork-tender and falling from the bone.
Equipment: Dutch oven or heavy braising pot with lid, large pot
Cook the pappardelle
Bring a large pot of salted water to a boil.
Add 1 lb pappardelle and cook according to package directions until al dente (2–3 minutes for fresh, 8–10 for dried); drain and toss with butter (2 tablespoon).
Equipment: large pot, Dutch oven or heavy braising pot with lid
Finish and serve
Remove the pot from the oven and discard bay leaves and thyme sprigs.
Divide buttered pappardelle among four bowls; top each with a short rib and generous ladle of ragù sauce.
Garnish with 0.5 cup grated parmesan cheese if desired.
Equipment: Dutch oven or heavy braising pot with lid, large pot
Before you cook
Cook notes
- • Ragù tastes better the next day; braise 1–2 days ahead, refrigerate, then reheat gently before serving.
- • Remove bay leaf and thyme sprigs before serving, or leave them in for rustic presentation.
- • If short ribs release excess fat during braising, skim surface with a spoon or ladle before serving.
- • Red wine choice matters: use a wine you would drink. Avoid 'cooking wine' with added salt.
- • Pappardelle can be made fresh or bought dried; fresh cooks in 2–3 minutes, dried in 8–10 minutes.
- • Ragù may be frozen in an airtight container for up to 3 months; thaw overnight in refrigerator and reheat on stovetop.
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