Pappardelle with Short Rib Ragu

This deeply savory pappardelle with short rib ragu turns any dinner into a celebration The slowbraised short ribs melt into a velvety tomato and wine sauce that clings to every fold of the wide noodles This is the dish my family asks for every Christmas and it is always the first empty platter on the table

I made this for a holiday dinner during a snowstorm guests still remember the aroma filling the house The leftovers make the best lunch the next day

Ingredients

• Pappardelle pasta: Wide ribbons hold the robust sauce Use the freshest Italian brand you can find
• Olive oil: Extra virgin adds smoothness and richness Look for coldpressed oil with a peppery fragrance
• Bonein short ribs: Choose wellmarbled ribs for succulent meat and deep flavor Ask your butcher for freshly cut pieces
• Salt and pepper: Essential for seasoning layers of flavor Use flaky sea salt and freshly cracked pepper if possible
• Onion: Provides natural sweetness Yellow onions work best for a mellow background taste
• Carrots: Lend gentle earthy notes Choose firm brightly colored carrots for best flavor
• Garlic: Adds punchy aroma and warmth Always use fresh cloves rather than prechopped jars
• Red wine: Deepens the sauce with complex acidity A bold dry red like Chianti or Cabernet is best
• Crushed tomatoes: Form the luscious base Use Italian San Marzano tomatoes if available for superior richness
• Dried thyme: Lends herbal depth A little goes a long way so select freshscented dried thyme
• Bay leaf: Infuses subtle floral undertones Choose whole leaves that are flexible not brittle
• Fresh parsley: Adds a splash of color and freshness Chop just before serving for vibrant flavor

StepbyStep Instructions

Brown the Short Ribs:

Season the ribs with salt and pepper Sear all sides in olive oil over mediumhigh heat until golden and caramelized This builds the savory foundation for the sauce

Build the Flavor Base:

Lower heat Add chopped onion diced carrots and minced garlic to the same pot Sauté gently for around eight minutes The vegetables should soften and start to sweeten while picking up all the pan’s flavor bits

Deglaze and Build the Sauce:

Pour in red wine scraping up all the browned bits Then stir in crushed tomatoes dried thyme and bay leaf Let it come to a low simmer for a couple of minutes to meld the ingredients

Braise the Short Ribs:

Nestle the browned short ribs back into the pot Spoon some sauce over the tops Cover tightly and transfer to a 325 degree oven Cook slowly for about two and a half to three hours The meat should yield easily to a fork

Shred the Meat:

Remove the short ribs to a plate Discard bones and any large fatty pieces Shred the meat with two forks Return shredded beef to the cooked sauce Stir thoroughly so every bite has bits of tender rib

Cook the Pappardelle:

Boil a large pot of salted water and cook pasta until al dente Drain well Reserve a splash of pasta water to loosen the ragu if needed

Finish and Serve:

Combine pappardelle and ragu in the pot Toss carefully so noodles are fully coated Sprinkle with chopped fresh parsley and serve piping hot

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My favorite moments are watching everyone reach for seconds and hearing laughter around the table There is something about the smell of red wine and tomatoes that feels like home to me Especially when my youngest gets noodle sauce on her nose

Storage Tips

Leftovers keep beautifully for up to three days in the fridge Reheat gently on the stove adding a drizzle of water or broth to loosen the sauce The ragu without pasta freezes perfectly in a sealed container for up to three months Always cook fresh pasta just before serving for best texture

Ingredient Substitutions

For a lighter dish use boneless beef chuck instead of short ribs If you prefer to skip wine swap with beef broth plus a splash of balsamic vinegar Gluten free or egg free pappardelle work well as alternatives and you can add extra vegetables like celery or mushrooms for more heft

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Serving Suggestions

Serve this dish with a peppery arugula salad and crusty bread to soak up the sauce If making for a crowd place everything in a big serving bowl for a rustic family style meal It pairs beautifully with a fullbodied red wine or even sparkling water with lemon

Cultural and Historical Context

Short rib ragu is a modern take on traditional Northern Italian meat sauces The slow braise and wide pasta are hallmarks of Tuscan and EmiliaRomagna kitchens This dish honors festive Italian suppers where the meal is as much about gathering together as savoring every bite

Common Recipe Questions

→ How can I achieve the most tender short ribs?

Browning the short ribs first and slow-cooking them in the oven ensures the meat becomes exceptionally tender and flavorful.

→ Can I prepare the sauce in advance?

Yes, the sauce can be made a day ahead and refrigerated. Reheat gently before tossing with cooked pappardelle for best results.

→ Which wine works best for the sauce?

A dry red wine, like Cabernet Sauvignon or Merlot, adds depth and complements the richness of the short ribs.

→ Is boneless short rib a suitable substitute?

Boneless short rib works well, though bone-in varieties lend extra flavor and richness to the sauce.

→ What herbs pair well with the dish?

Fresh parsley adds brightness, while dried thyme and a bay leaf infuse aromatic notes throughout the sauce.