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Short Rib Pappardelle (My Special-Occasion Showstopper) 🥩
If the bolognese is my Sunday sauce, this short rib pappardelle is what I make for the big nights: guests coming over, a birthday, or just wanting to feel like I am eating at a fancy Italian place without leaving the kitchen. Fall-off-the-bone short ribs braised in a rich, wine-dark ragu, draped over wide ribbons of pappardelle. Nonna used to braise short ribs for the holidays, and the whole family would hover at the stove trying to sneak a taste. She would shoo us off with a wooden spoon and tell us to be patient. I never was. This is a labor of love, not a weeknight throw-together, but when everyone goes quiet because they are too busy eating to talk, you will know it was worth it.
Equipment
- 1 Large Dutch Oven
Ingredients
- 3 tbsp Olive oil divided
- 2-3 lbs Short rib I used boneless, can use bone-in. Heavily use salt and pepper on both sides.
- 3 whole Carrots small, diced
- 3 whole Celery ribs small, diced
- 1 whole White onion or Yellow onion, small, diced
- 5 whole Garlic cloves minced
- 2 tbsp Tomato paste
- 2 cups Dry red wine I use cabernet
- 1 28 oz can San Marzano tomatoes crushed
- 3 cups Beef broth or Stock. Add more if needed to fully submerge meat
- 3 Sprigs fresh Thyme
- 4 Sprigs fresh Rosemary
- 1 whole Bay leaf
- 1 tsp Salt more to taste
- Rind of Parmigiano cheese optional
- 1 lb Pappardelle pasta or really, any pasta
Instructions
- Preheat oven to 300 degrees
- Season short ribs generously with salt and pepper
- In a large Dutch oven, heat 2tbsp olive oil on medium heat.
- Once heated, add short ribs and sear on all sides. (2-3 minutes on each side) until golden. Remove from the pan and set aside.
- NOTE: Do not overcrowd pan. You may need to sear in batches.
- Reduce heat to medium. Add onions, carrots, celery, and garlic with a sprinkle of salt. Cook for 7 minutes, stirring occasionally.
- Add tomato paste and cook for 3 minutes before incorporating into vegetables.
- Mix.
- Add crushed tomatoes, beef broth and salt.
- Mix.
- Return seared short ribs back to the pan.
- NOTE: They should be almost fully submerged in liquid – if not, add more beef broth/stock until they are.
- Add thyme, rosemary, bay leaf, and cheese rind (if using). Cover and cook at 300 degrees for 3 hours or until meat is tender enough to shred easily with a fork (or even your fingers!).
- When ready to serve, cook pasta and mix into short rib pan.
- Top with Parmigiano cheese.
- Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This one is a true showstopper — you’re going to blow people away.
Tips for Making This Recipe
Sear the short ribs hard. I mean really get a deep, dark crust on all sides before braising. That caramelization is where so much of the flavor lives. Pat them dry with paper towels first, season generously with salt and pepper, and don’t move them around in the pan. Let the pan do the work — about 3-4 minutes per side.
Use a good red wine. You’re going to deglaze the pan and braise with it, so use something you’d actually drink. A nice Chianti or Cabernet works beautifully. And don’t rush the braising time — the meat needs those hours in the oven to become fork-tender. You can make the ragu a day ahead and it’ll taste even better reheated.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! After searing the short ribs, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours. The result is slightly different from oven-braising but still incredibly delicious and tender.
What if I can’t find pappardelle?
Tagliatelle is the closest substitute — it’s just a bit narrower. Fettuccine also works well. You want a wide, flat noodle that can hold up to the rich, chunky ragu. In a pinch, even rigatoni would be a solid choice.
Can I freeze the short rib ragu?
Absolutely, and I highly recommend it. The ragu freezes beautifully for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove. Cook fresh pasta when you’re ready to serve — it makes for the most impressive “I had this in the freezer” dinner ever.
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