Print Recipe
Short Ribs Ragu with Pappardelle Pasta
Make the ragu up to two nights in advance so that all you have to do for the dinner is cook the pasta. As a bonus, this meat sauce will get more delicious as the flavors combine overnight.


  • 1 lb. beef short ribs
  • 2 garlic cloves, peeled
  • 1 medium onion, minced
  • 1 cup dry red wine
  • 1½ qt. tomato puree
  • ¼ tsp red pepper flakes
  • 2 tsp salt or to taste
  • 4 oz. tomato paste
  • ¼ cup olive oil
  • 1 rosemary sprig
  • 1 package pappardelle pasta


  1. Combine olive oil with the peeled garlic gloves in a 4-quart pot over low heat. Cook the garlic until soft but still white, pressing the cloves into the oil few times to release their flavor into the oil.
  2. Increase the heat, season the ribs with salt and pepper, and add a few pieces at a time to the pan. Sear all sides of each rib, remove them from the heat, and set them aside.
  3. Add the onions and sauté until the onions are translucent.
  4. Add the wine and cook until the liquid has almost evaporated. Then add the tomato puree, tomato paste, 2 cups of water, red pepper flakes, and rosemary sprig.
  5. Stir well, add salt, bring to a simmer, and cook for about 2 hours, making sure to mix and turn the meat at least every 20 minutes.
  6. When the meat is fork tender, remove the ribs from sauce. Use a fork to remove the meat from the rib bones, and return meat to the pan. (Cool and store ragu in refrigerator if making ahead of time).
  7. Cook pasta to al dente, drain, and plate. Top with a serving of the beef ragu. Drizzle with a little olive oil, black pepper, and freshly grated Parmigiano-Reggiano.

Pin It on Pinterest

Share This