How long does beef short rib ragu need to cook?

Typically 3–4 hours on low heat in the oven or stovetop until the meat is fall-apart tender and the sauce has reduced and concentrated.

Can I make this ragu ahead of time?

Yes. Cool and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding pasta water if needed to loosen the sauce.

What type of red wine should I use?

A medium-bodied dry red wine like Sangiovese, Barbera, or Chianti works well. Avoid expensive wine or very high-alcohol varietals that can taste harsh.

Can I substitute the pappardelle?

Yes. Any wide, flat pasta (fettuccine, tagliatelle) or even egg noodles work. Short shapes like rigatoni are less ideal because the ragu clings better to ribbons.

What if I don't have fresh herbs?

Use 1 tsp dried rosemary and 1 tsp dried thyme in place of the fresh sprigs. Add them earlier in cooking so the flavors fully infuse.

Beef Short Rib Ragu with Pappardelle

Name: Beef Short Rib Ragu with Pappardelle
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 white onion, finely chopped; 3 carrots, finely chopped; 3 celery stalks, finely chopped; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 3 lbs bone-in beef short ribs; salt, to taste; 1 tbsp salt, pepper, and garlic blend; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 tsp creole seasoning; 2 tbsp avocado oil; 3 strips bacon, chopped; 5 cloves garlic, minced; 3 tbsp tomato paste; 2 cups red wine; 1 tbsp balsamic vinegar; 1 28-oz can tomato puree; 1 parmesan rind; 2 cups beef stock; 1 8.8-oz package pappardelle pasta; 1/4 cup freshly grated parmesan cheese, for garnish; 2 tbsp fresh parsley, chopped, for garnish

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Beef Short Rib Ragu with Pappardelle | CookOS

Ingredients

1 white onion, finely chopped
3 carrots, finely chopped
3 celery stalks, finely chopped
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
3 lbs bone-in beef short ribs
salt, to taste
1 tbsp salt, pepper, and garlic blend
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp creole seasoning
2 tbsp avocado oil
3 strips bacon, chopped
5 cloves garlic, minced
3 tbsp tomato paste
2 cups red wine
1 tbsp balsamic vinegar
1 28-oz can tomato puree
1 parmesan rindoptional
2 cups beef stock
1 8.8-oz package pappardelle pasta
1/4 cup freshly grated parmesan cheese, for garnishoptional
2 tbsp fresh parsley, chopped, for garnishoptional

24 Ingredients

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Instructions

1
Preheat your oven to 325°F (160°C).
2
Finely chop the white onion, carrots, and celery.
3
Create an herb bouquet by tying together the fresh rosemary, thyme, and bay leaves with kitchen twine.
4
Trim any excess fat from the short ribs, pat them dry with a paper towel, and season generously with salt.
5
In a small bowl, combine the salt/pepper/garlic blend, smoked paprika, cayenne, and creole seasoning. Rub this mixture onto all sides of the short ribs.
6
Heat avocado oil in a large Dutch oven over medium-high heat. Sear the short ribs for 3-4 minutes per side until a deep brown crust forms. Remove the ribs and set them aside.
7
In the same pot, add the chopped bacon and cook until the fat has rendered and the bacon is crispy. Remove the bacon bits with a slotted spoon, leaving the rendered fat in the pot.
8
Add the chopped onion, carrots, and celery to the pot. Sauté for about 10 minutes until softened, scraping up any browned bits from the bottom of the pan.
9
Add the minced garlic and cook for another minute until fragrant.
10
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
11
Pour in the red wine to deglaze the pot, scraping the bottom to release any stuck-on bits. Let it simmer and reduce for a few minutes.
12
Stir in the balsamic vinegar, followed by the tomato puree, parmesan rind, and the herb bouquet.
13
Return the seared short ribs to the pot, nestling them into the sauce.
14
Pour in the beef stock. Cover the Dutch oven and transfer to the preheated oven. Bake for 3 hours.
15
Towards the end of the cooking time, cook the pappardelle pasta according to package directions.
16
Carefully remove the Dutch oven from the oven. Take out the short ribs, herb bouquet, and parmesan rind. The meat should be fall-off-the-bone tender.
17
Using two forks, shred the meat from the bones. Discard the bones and return the shredded meat to the sauce. Stir to combine.
18
In a large pan, combine the cooked pappardelle with a generous amount of the ragu and toss to coat everything evenly.
19
Plate the pasta and top with freshly grated parmesan cheese and chopped fresh parsley before serving.