Short Rib Ragu

Name: Short Rib Ragu with Pappardelle
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs beef short ribs; 8 oz pancetta or bacon, diced; 1 large yellow onion, diced; 3 celery sticks, finely chopped; 2 carrots, peeled and finely chopped; 5 cloves garlic, minced; 4 tbsp tomato paste; 2 (14.5 oz) cans chopped tomatoes; 1 cup red wine; 1/2 cup beef stock; 1/2 tsp fresh thyme leaves; 1 tsp salt; 1/2 tsp pepper; 8 pappardelle pasta nests; 2 oz shredded Parmesan cheese

Short Rib Ragu is a slow-cooked Italian meat sauce where beef short ribs braise for hours in tomato, red wine, and soffritto until completely tender, delivering deep umami flavor and silky texture over pappardelle pasta.

🌍Italian 🏷️Slow cook 🏷️Beef 🏷️Short ribs 🏷️Ragu 🏷️Bolognese

Total

6h 30m

Servings

4

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 lbs beef short ribs
8 oz pancetta or bacon, diced
1 large yellow onion, diced
3 celery sticks, finely chopped
2 carrots, peeled and finely chopped
5 cloves garlic, minced
4 tbsp tomato paste
2 (14.5 oz) cans chopped tomatoes
1 cup red wine
1/2 cup beef stock
1/2 tsp fresh thyme leaves
1 tsp salt
1/2 tsp pepper
8 pappardelle pasta nests
2 oz shredded Parmesan cheese

15 Ingredients

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Instructions

1
Heat a large cast-iron skillet over medium heat. Cook 8 oz pancetta (or bacon) until crisp and the fat has begun to render. Remove from the pan.
2
Remove all but 1 tbsp oil from pan. Place the short ribs in the pan and sear each side, about 30-60 seconds per side. Remove from heat.
3
Divide chopped celery, carrot, onion, garlic, tomato paste, chopped tomatoes, beef stock, and fresh thyme between 2 Suvie pans. Add 1 tsp salt and 1/2 tsp pepper and stir to combine. Nestle pancetta and short ribs into the vegetable mixture.
4
Place pans in Suvie, input cook settings and cook now or schedule. Bottom Zone: Slow Cook Low for 6 hours.
5
Place pappardelle nests in the Suvie starch strainer set within the Suvie pasta pot. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 4 cups, 8 minutes.
6
After the cook, remove pans from Suvie. Remove the short ribs from the Suvie pans and shred into small pieces using two forks. Discard the bones and remove any large pieces of fat.
7
Place the pappardelle into bowls and top with ragu. Garnish with Parmesan cheese and serve.

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Tips & Notes

Pro tips

Brown the short ribs deeply on all sides before braising—this builds fond and develops rich, complex flavor.
Build your soffritto (pancetta, onion, celery, carrot) slowly over medium heat to extract sweetness and aroma before adding tomatoes.
Skim fat from the surface partway through cooking if desired, but leave some for mouthfeel and richness.
Taste and adjust seasoning in the final 30 minutes; long cooking can dull salt perception.

Substitutions

Pancetta → guanciale or bacon (guanciale adds more depth; bacon is milder)
Red wine → dry white wine or additional beef stock (white wine yields a lighter sauce)
Pappardelle → tagliatelle, fettuccine, or rigatoni (adjust for different surface areas)
Fresh tomatoes → San Marzano canned tomatoes (use same volume; fresh requires more reduction)

Storage & make-ahead

Store ragu in an airtight container up to 4 days refrigerated or freeze up to 3 months. Reheat gently over medium-low heat, adding stock if too thick.