Name: Creamy Braised Beef Short Rib Ragu with Pappardelle Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Italian
Ingredients: 4 pounds beef short ribs; 2 tablespoons olive oil; 1 cup finely diced yellow onion; 1/2 cup finely diced carrot; 1/2 cup finely diced celery; 6 cloves garlic, minced; 2 tablespoons tomato paste; 2 teaspoons Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon fresh thyme leaves; 1 cup dry red wine; 28 ounce can whole peeled San Marzano tomatoes, crushed by hand; 1 cup beef stock; 2 sprigs fresh rosemary; 2 bay leaves; 1/2 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; Kosher salt; Fresh cracked pepper; Pappardelle pasta for serving; Grated Parmesan cheese for garnish

Print Recipe· 4.2 from 2 reviews

If you’re looking for a dish that’s the ultimate comfort food with a touch of elegance, then you’ve got to try this Creamy Braised Beef Short Rib Ragu with Pappardelle Recipe. Picture tender, fall-off-the-bone short ribs slow-cooked in a rich tomato and red wine sauce, finished with creamy Parmesan that takes every bite to a whole new level. Tossed with wide ribbons of pappardelle, this recipe is a celebration of deep, hearty flavors and luxurious textures that you’ll want to serve to everyone you love.

Ingredients You’ll Need

The image shows various ingredients arranged neatly on a white marbled surface. On the right side, there is a white plate with eight raw beef ribs, each with a red and white marbled texture. Around the plate, there are small white bowls containing chopped onions, diced carrots, chopped celery, minced garlic, and grated cheese, each showing distinct colors and textures: white for onions, bright orange for carrots, light green for celery, pale yellow for garlic, and off-white for cheese. There is a small plate with dried herbs and two bay leaves placed near fresh rosemary sprigs. Additionally, there are cans of tomato sauce and broth, a small bowl of tomato paste, and a white measuring cup filled with a dark liquid. The scene is clean and organized, with a focus on the fresh and natural state of all ingredients, photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the length of this ingredient list—it’s all straightforward pantry staples and fresh aromatics that come together to create a symphony of flavors. Each component plays its part, from the sweet medley of onions, carrots, and celery to the bold earthiness of red wine, and the ultimate creaminess of Parmesan and heavy cream.

4 pounds beef short ribs: Choose meaty ribs with good marbling for the richest flavor.
2 tablespoons olive oil: For searing and sautéing, adding depth and preventing sticking.
1 cup finely diced yellow onion: Adds sweetness and body to the base of the ragu.
1/2 cup finely diced carrot: Brings a subtle sweetness and vibrant color.
1/2 cup finely diced celery: Provides an aromatic crunch that softens during cooking.
6 cloves garlic, minced: Infuses the ragu with savory warmth.
2 tablespoons tomato paste: Intensifies the tomato flavor and adds a luscious richness.
2 teaspoons Italian seasoning: A fragrant blend of herbs to elevate the sauce’s complexity.
1 teaspoon dried oregano: Offers a touch of Mediterranean herbaceousness.
1 teaspoon fresh thyme leaves: Adds a fresh, slightly floral undertone.
1 cup dry red wine: The secret that deepens the sauce and tenderizes the beef beautifully.
28 ounce can whole peeled San Marzano tomatoes, crushed by hand: The gold standard for rich and sweet tomato sauce.
1 cup beef stock: Amplifies the meaty flavor and helps keep the sauce moist.
2 sprigs fresh rosemary: A robust herb that complements the beef perfectly.
2 bay leaves: Adds subtle earthy notes during the long simmer.
1/2 cup heavy cream: Brings heavenly silkiness to the finished ragu.
1/2 cup freshly grated Parmesan cheese: Adds umami richness and creamy texture.
Kosher salt and fresh cracked pepper: Your go-to seasonings to balance and enhance every element.
Pappardelle pasta for serving: Wide, flat noodles that are perfect for holding onto the sauce.
Grated Parmesan cheese for garnish: A finishing touch for extra indulgence.

How to Make Creamy Braised Beef Short Rib Ragu with Pappardelle Recipe

Step 1: Sear the Short Ribs to Perfection

Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed braising pan. Liberally season your short ribs with kosher salt and fresh cracked pepper. Searing the ribs on all sides until they develop a dark, golden-brown crust is the magic step that builds foundational flavor, so don’t rush it. Once beautifully browned, set them aside to rest while you prepare the base of the sauce.

Step 2: Build the Flavor with Sofrito

Using the flavorful drippings left in the pan, toss in finely diced onions, carrots, and celery along with a few generous pinches of salt and pepper. Give it time—about 7 to 8 minutes—allowing the vegetables to soften and release their natural sweetness. This sofrito base is what makes your ragu taste so rich and layered.

Step 3: Add Garlic, Herbs, and Tomato Paste

Now, stir in the minced garlic, tomato paste, Italian seasoning, dried oregano, and fresh thyme leaves. Season again lightly with salt and pepper to taste. Cook this mixture while stirring frequently for 2 minutes, as this step brightens the tomato paste and wakes up the herbs, creating an aromatic foundation.

Step 4: Deglaze and Simmer with Wine

Pour in the dry red wine and bring it to a simmer. Let it gently reduce for about 4 to 5 minutes until it’s lowered by half. This reduction ensures the wine’s acidity balances the dish and concentrates flavor. It’s like unlocking a treasure chest of bold, deep notes.

Step 5: Add Tomatoes, Stock, and Herbs; Braise the Beef

Stir in the hand-crushed San Marzano tomatoes and beef stock, seasoning again with salt and pepper. Nestle the seared short ribs, along with their juices, into the sauce. Add sprigs of fresh rosemary and bay leaves, cover the pan, and simmer with the heat low and slow for 2.5 to 3 hours. The smell of this slow braise will fill your home with irresistible aroma as the meat becomes ridiculously tender.

Step 6: Shred the Beef and Finish the Sauce

Once the short ribs are fall-apart tender, transfer them to a plate and shred the meat, discarding bones, gristle, and fat. Remove the rosemary and bay leaves from the sauce. Return the shredded beef to the sauce, then stir in the heavy cream and Parmesan cheese. Allow it to simmer uncovered for 20 to 30 minutes to thicken, stirring occasionally. Season with salt and pepper to get that perfect balance before moving to the final step.

Step 7: Cook and Toss with Pappardelle

Cook pappardelle pasta according to the package until just al dente. Toss the hot pasta with the creamy ragu sauce, allowing the noodles to soak up all the hearty goodness. Serve topped with an extra sprinkle of grated Parmesan and get ready to dive into a spectacular meal.

How to Serve Creamy Braised Beef Short Rib Ragu with Pappardelle Recipe

A white pot with a light green handle contains nine pieces of browned meat resting in a rich, thick reddish-brown sauce. Two fresh green rosemary sprigs and two dried bay leaves float on top near the center. The surface beneath the pot is a white marbled texture with a white and gray striped cloth near the handle. The meat pieces vary in shape and size, showing a textured, seared surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sometimes it’s the small touches that make a big impact. Freshly grated Parmesan cheese sprinkled liberally over the dish is a must, giving a salty, nutty crunch. A few fresh thyme leaves or a small rosemary sprig add a pop of green and a fragrant invitation to each delicious forkful.

Side Dishes

This dish shines best when paired with simple, rustic sides. A crisp green salad dressed in lemon vinaigrette provides the perfect fresh counterbalance. Crusty garlic bread or focaccia is incredible for mopping up every last drop of sauce—seriously, don’t skip it!

Creative Ways to Present

For a special dinner party, present the ragu in shallow bowls garnished with microgreens or edible flowers for a pop of color. Alternatively, serve it atop grilled polenta rounds for a fun twist. No matter how you plate it, this Creamy Braised Beef Short Rib Ragu with Pappardelle Recipe will impress your guests and warm their hearts.

Make Ahead and Storage

Storing Leftovers

This ragu tastes even better the next day as the flavors deepen. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of beef stock or cream to loosen the sauce.

Freezing

The ragu freezes beautifully, making it a great meal prep option. Freeze in portioned airtight containers for up to 3 months. Thaw overnight in the fridge before reheating slowly on the stove to preserve the creamy texture and tender beef.

Reheating

When reheating, warm the ragu gently over low heat. Stir often to prevent sticking and add a splash of pasta water, cream, or stock if the sauce feels too thick. Cook your pappardelle fresh each time for the best texture and then toss with the hot ragu just before serving.

FAQs

Can I use a different cut of beef instead of short ribs?

Short ribs are ideal for their marbling and flavor, but you could substitute beef chuck roast cut into chunks. The texture will be a bit different but still delicious after slow braising.

Is it necessary to use San Marzano tomatoes?

San Marzano tomatoes are prized for their sweetness and low acidity, making for a balanced ragu. You can use other canned whole peeled tomatoes but choose high-quality ones for best results.

Can I make this recipe in a slow cooker?

Yes! After searing the ribs and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 4 hours until the meat is tender and shreddable.

What if I don’t drink alcohol? Can I skip the wine?

You can replace the red wine with additional beef stock or a splash of balsamic vinegar to add acidity and depth. The wine does add complexity, but the dish will still be wonderfully flavorful without it.

Why is the cream added at the end?

Adding the heavy cream toward the end keeps the sauce luxuriously silky without curdling during the long cooking process. It smoothly blends with the Parmesan to create the signature creamy texture that defines this ragu.

Final Thoughts

This Creamy Braised Beef Short Rib Ragu with Pappardelle Recipe is a true labor of love that rewards you with unforgettable, soul-warming flavors. Whether you’re spoiling yourself or impressing guests, it’s a dish that brings comfort and sophistication to the table. Give it a try—your taste buds will thank you endlessly!