How long does short rib ragu take to cook?

Plan 3–4 hours total: about 30 minutes for searing and sautéing aromatics, then 2.5–3 hours low-and-slow braising until the meat shreds easily.

Can I make this ragu ahead of time?

Yes. The sauce keeps refrigerated up to 4 days or frozen up to 3 months. Braise fully, cool, and store. Reheat gently on the stovetop before serving.

What's the best way to shred the short ribs?

Once braised and tender, remove ribs from sauce, let cool slightly, then pull meat from bones using two forks or your fingers. Discard bones and fat, then stir shredded meat back into sauce.

Can I use boneless short ribs instead?

Yes, but bone-in ribs add collagen and depth to the sauce. Boneless will cook slightly faster (2–2.5 hours) and yield less flavorful broth.

What if I don't have pappardelle pasta?

Tagliatelle, fettuccine, or even rigatoni work well. Any wide or substantial pasta holds the thick ragu sauce effectively.

Short Rib Ragu with Pappardelle

Name: Short Rib Ragu with Pappardelle
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 lbs beef short ribs, bone-in; salt, to taste; black pepper, to taste; 2 tbsp olive oil; 1 medium onion, diced; 1 large carrot, diced; 1 celery stalk, diced; 4 cloves garlic, minced; 1.5 cups dry red wine; 4 cups beef broth; 1 tsp beef base; 1 (28 oz) can whole peeled tomatoes; 2 tbsp tomato paste; 1 parmesan cheese rind; 1 tbsp dried basil; 1 tbsp dried oregano; 2 bay leaves; 1 bunch fresh thyme; 1 lb pappardelle pasta; Grated parmesan cheese, for garnish; Fresh basil, for garnish

CookOSBeta

Short Rib Ragu with Pappardelle | CookOS

Ingredients

3 lbs beef short ribs, bone-in
salt, to taste
black pepper, to taste
2 tbsp olive oil
1 medium onion, diced
1 large carrot, diced
1 celery stalk, diced
4 cloves garlic, minced
1.5 cups dry red wine
4 cups beef broth
1 tsp beef base
1 (28 oz) can whole peeled tomatoes
2 tbsp tomato paste
1 parmesan cheese rind
1 tbsp dried basil
1 tbsp dried oregano
2 bay leaves
1 bunch fresh thyme
1 lb pappardelle pasta
Grated parmesan cheese, for garnishoptional
Fresh basil, for garnishoptional

21 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heavily season the short ribs on all sides with salt and pepper.
2
In a large Dutch oven over medium-high heat, add olive oil. Brown the short ribs aggressively on all sides, then remove and set aside.
3
To the same pot, add the diced carrot, onion, and celery. Sauté for a few minutes until softened.
4
Add the minced garlic and cook for another minute until fragrant.
5
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
6
Stir in the beef broth and beef base.
7
Crush the whole peeled tomatoes with your hands and add them to the pot, along with the tomato paste, parmesan rind, dried basil, dried oregano, and salt and pepper to taste. Stir to combine.
8
Add the bay leaves, return the seared short ribs to the pot, and top with the bunch of fresh thyme.
9
Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 hours, or until the meat is fall-apart tender.
10
Carefully remove the short ribs from the sauce. Discard the bones, thyme bunch, bay leaves, and parmesan rind. Shred the meat using two forks.
11
Return the shredded beef to the sauce and stir to incorporate.
12
Cook pappardelle pasta in a separate pot of salted boiling water until al dente, according to package directions.
13
Using tongs, transfer the cooked pasta directly into the ragu. Gently toss to coat the pasta with the sauce.
14
Serve immediately, garnished with grated parmesan cheese and fresh basil.