Can I use a different cut of beef for this ragu?

Absolutely! You can substitute other cuts of beef, like chuck roast or even beef stew meat. Just know that cooking times might need adjusting. The longer, slower cooking is key for achieving that melt-in-your-mouth tenderness.

Can I add other vegetables to the ragu?

Yes, feel free to experiment! Some nice additions could be finely chopped carrots, celery, and mushrooms. I once added a splash of red wine—delicious!

How should I store leftover ragu?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day. Reheat gently on the stovetop, adding a tablespoon or two of water or broth if it gets too thick.

Can I freeze this short rib ragu?

While freezing isn't ideal for the best texture, it's doable. Allow it to cool completely before placing it in a freezer-safe container or bag. Reheat gently—it may release some water.

Should I add the gremolata at the beginning, middle, or end?

The gremolata is best added just before serving to keep its fresh, bright flavor. If you make it ahead, store it separately in the fridge, covered.

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This recipe is the result of countless kitchen experiments and happy accidents. One night, after a particularly grueling day, I craved something comforting and deeply flavorful. I rummaged through my fridge and pantry, and this dish magically appeared. It’s a testament to the power of simple ingredients transformed by slow cooking and a little bit of love. I hope you'll feel that love too!

The heart of this recipe is the short rib ragu. It’s a rich, deeply flavorful sauce made with tender short ribs, slow-cooked until they practically melt in your mouth. The pappardelle, a wide, flat pasta, provides the perfect vehicle for the sauce, and the vibrant gremolata adds a fresh, bright counterpoint to the richness of the ragu. The result is a dish that's both satisfying and elegant.

Short Rib Ragu with Pappardelle and Gremolata

Name: Short Rib Ragu with Pappardelle and Gremolata
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 lb Short ribs; 2 tbsp Olive oil; 2 medium, chopped Onions; 4-5 cloves, minced Garlic; 2 medium, chopped Carrots; 1 cup Red wine; 28 oz (canned) Crushed tomatoes; 2 tbsp Tomato paste; 2 cups Beef broth; 2 Bay leaf; To taste Salt and pepper; 8 oz Pappardelle pasta; 1/4 cup, chopped Fresh parsley; 1, zested Lemon; 1 tbsp, minced Garlic

This comforting and intensely flavorful Short Rib Ragu with Pappardelle and Gremolata is the perfect weeknight dinner for those wanting a memorable experience. It's simple yet elegant.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 120 minutes

Total Time: 135 minutes

📖 Instructions

First things first, season those short ribs generously! We’re talking salt, pepper, and maybe a pinch of garlic powder. Don't be shy, my friend; this is where the flavor party begins. Pat the ribs down good and proper.
Next up, sear those beauties in the Dutch oven or big pot you’re using. Use a little olive oil, and get them nice and browned on all sides. This step is critical for building that rich, savory flavor. Seriously, take your time with this!
Now, it’s time to build that flavor foundation. Add finely chopped onions and garlic (about 2 medium onions and 4-5 cloves of garlic), and sauté until softened—about 5-7 minutes. Stir often, so they don’t burn. We don’t want any burnt bits ruining our day, or our ragu!
Once those aromatics are softened, throw in a couple of carrots, finely chopped. Yep, you can add more if you are feeling fancy (I am, I added 5 of them!), or leave this step if you’re running low on time. You'll probably get away with it.
Next, add a hearty splash of your favorite red wine (about one cup). Let it bubble away for a few minutes. If you're not a wine drinker, broth works too!
Now, it's time for the star of the show. Pour in some crushed tomatoes (about 28 ounces of canned crushed tomatoes), some tomato paste, a generous helping of beef broth (about 2 cups), and a bay leaf or two. We're talking about a flavorful hug for your short ribs!
Bring everything to a simmer. And then, here’s the important part: chuck in your short ribs and let that mixture do its magic for a couple of hours, gently simmering it at low temperature. The longer you let them simmer, the better!
Time check! Use a meat thermometer to make sure that those short ribs are fork-tender. They should reach an internal temperature of at least 190-200°F. If they are not yet tender, just keep simering, I know it's hard to wait, but the result is worth it!
While the short ribs are doing their thing, get started on the pappardelle. Cook it according to package directions—al dente, of course. You wouldn't want to overcook it and have it all mushy now, would you?
Once those short ribs are fork-tender, remove them from the pot. Shred them into smaller pieces using two forks, and then set them aside.
Now, it's time to strain the ragu. Strain out solids and set the strained liquid aside. Keep the liquids. Use a colander and get rid of those veggies and bay leaf. You can save this flavorful liquid for later, if you'd like!
Now, get your favorite sauce pan and add about 2 tablespoons of butter, and let it melt nicely. After that, take the strained liquid, bring it to a simmer, and then, reduce it until it has thickened. This process will give your sauce a nice and concentrated flavor. Trust me!
Stir in your shredded short ribs, and mix them with the thickened sauce. Season to taste, adjusting salt and pepper as needed. Now it's time for the star of the show to shine!
To make the gremolata, finely chop a bunch of fresh parsley (about ¼ cup), a couple of cloves of garlic (about 1 tablespoon), and the zest of one lemon. Combine it all in a small bowl—it's a wonderfully simple yet incredibly flavorful topping.
Cook the pappardelle until it is done, and serve it with your wonderful short rib ragu. Top with the gremolata. It's the final flourish for this masterpiece of mine. Enjoy!