CC's Table | Easy Recipes for Entertaining

  • HOME
  • ABOUT
    • About Caitlin of CC’s Table
    • CC’s Favorites
    • FAQ
    • Contact
    • Privacy Policy
  • RECIPES
  • WORK WITH ME
  • Cookie Policy
  • Cookie Policy
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Work With Me
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Work With Me
×
CC's Table » Recipes » Dinners

Slow Braised Short Rib Ragu with Pappardelle

Published: Sep 25, 2023 · Modified: Feb 2, 2025 by Caitlin Charlton · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases at no cost to you. · 2 Comments

Jump to Recipe

This easy, Braised Short Rib Ragu is slow-cooked in a Dutch Oven until falling apart and then tossed with hot pappardelle pasta. This slow braised ragu is the perfect make-ahead, cozy dish to serve friends and family!

Two white plates of pappardelle pasta with braised short rib ragu next to thyme and a glass of wine on a white napkin.
Jump to:
  • Why you'll love this recipe
  • Key Ingredients, Notes, and Substitutions
  • How to make braised short rib ragu
  • Prep-ahead and storage tips
  • Expert tips
  • More pasta dishes you'll love
  • 📖 Recipe
  • Comments

Why you'll love this recipe

  • Cooked low and slow, the short ribs become fall-apart tender!
  • You can prep it completely in advance and then just toss it with hot pasta when you are ready to enjoy!
  • No need to turn on the oven! This braise is made in a Dutch oven on the stove top.
  • This short rib ragu recipe is the ultimate comfort food, but also special enough to serve at a dinner party. 

Key Ingredients, Notes, and Substitutions

  • Bone-in beef short ribs: The bone adds extra flavor. When you are ready to shred the meat, be sure to trim off the bone as well as the membrane that is next to it as it tends to be tough.
  • Onions, celery, and carrots: Dice your vegetables into ¼ inch dice. Since onions have a tough time cooking once combined with tomatoes, be sure to get your onions nice and soft before adding in the tomato paste and canned tomatoes.
  • Tomato paste: I use double-concentrate tomato paste that comes in a tube. Be sure to check your tomato paste-- if it isn't double-concentrate, you'll want to double the amount of tomato paste in the recipe.
  • Red wine:  Red wine is traditional in ragus. I like to use dry red wine, such as a Cabernet sauvignon, when cooking. Since the flavors of the wine will come through, make sure it is a wine that you would enjoy drinking, but know that it does not need to be expensive.
  • Stock: I like using homemade or high-quality chicken stock or beef stock. The flavors of the stock will show in the final ragu, so using a delicious, flavorful stock will make your ragu all that more tasty! Since it is a beef recipe, beef broth is a bit more fitting but chicken is typically what I have on hand-- either will work. 
  • Crushed tomatoes: If your store is out of crushed tomatoes, you can also use whole peeled canned tomatoes and simply mash them with a potato masher or pulse them in the blender or food processor. I once accidentally bought fire-roasted crushed tomatoes and the sauce still turned out delicious-- don't feel like you need to make another trip to the store if you make the same mistake as me!
  • Fresh thyme and bay leaves: The fresh herbs add a depth of flavor to the braising liquid.
  • Pappardelle pasta: My favorite way of serving this braised ragu with pappardelle! Homemade pasta would be delicious, but to keep things easy I love using Trader Joe's pappardelle. For a gluten-free version, you can toss it with gluten-free pasta or serve it on top of polenta. When serving it over polenta, I like to shred the short ribs in slightly bigger pieces to add extra texture to the soft polenta.
ingredients for ragu including short ribs, red wine, tomato sauce, thyme, tomato pasta, broth, and veggies

How to make braised short rib ragu

  1. Season the short ribs all over with kosher salt and black pepper and sear them in a heavy-bottomed pot on medium-high heat until browned. Set the browned short ribs aside on a plate.
  2. Reduce the heat to medium-low and saute the veggies until the onions are softened. Add in the garlic then the tomato paste.
Browned short ribs on a white plate next to tongs.
Diced celery, carrots, and onions in a blue Dutch oven cooking.

3. Deglaze the pan with red wine by scraping off the browned bits on the bottom of the pot before adding in the stock, crushed tomatoes, thyme, and bay leaf. Add back in the short ribs and their juices and simmer on low heat partially covered for 3-4 hours, or until the meat is tender and easy to pull apart.

Celery, carrots, and onions cooking in red wine and tomato paste in a Dutch oven on the stovetop.
Short ribs in tomato and red wine sauce cooking in a Dutch oven.

Want to save this recipe to come back to it?

I'll email this recipe to you, so you can come back to it later!

5. Shred the short ribs and discard the bone and connective tissue membrane. Toss the shredded meat back in with the tomato sauce mixture.

6. Toss the ragu with hot cooked pasta or serve on top of creamy polenta. Top with freshly grated parmesan cheese, if desired.

Prep-ahead and storage tips

Braised ragus are excellent to make for company because they taste even better when prepped in advance! You can make this slow braised ragu up to 3 days in advance. Allow the ragu to cool completely before storing it in an airtight container in the refrigerator. When you are ready to enjoy it, skim off any excess fat that rises to the top and then reheat on the stovetop.

You can also freeze this short rib ragu! It should last in an airtight container in the freezer for 2-3 months. Before using, allow it to defrost in the refrigerator overnight before reheating it on the stovetop.

Shredded braised short rib ragu in a Dutch oven next to a thyme sprig.
Braised short rib ragu tossed with pappardelle pasta in a dutch oven next to a glass of wine, cork, and thyme.

Expert tips

  • This ragu is slow-braised and I do not recommend speeding up the process on this recipe. Low and slow is the name of the game for super tender short ribs.
  • Anytime I cook with a bay leaf, I like to occasionally smell the dish as it is cooking. If you smell super strong notes of bay, remove the leaf from the pot.
  • The size of your short ribs as well as your stove will affect the total braising time. If you find that your sauce is drying out, add a bit more stock. Because the cooking time can vary, be sure to give yourself enough time for this to cook before dinner. The shredded short rib ragu can be kept on a very low simmer on the stove for a bit before serving. You are better off having extra time rather than not having enough time.
  • I like topping my pasta with parmigiano reggiano, but if you want this to be dairy-free, you can totally leave that out. 
  • The rich sauce of this ragu makes this dish filling. I typically just serve it with a simple side salad or Caesar salad-- and some garlic bread is always a good idea! 

More pasta dishes you'll love

  • White Cheese Mac and Cheese
  • Sausage Lemon Pasta
  • Pasta with Linguica

If you give this slow braised short rib ragu a try, I'd love to know what you think! And be sure to tag @ccs_table on Instagram so that I can see what you've made!

Two white plates of short rib ragu next to parmesan, two red wine glasses, and thyme on a white counter.

📖 Recipe

two white plates of pappardelle pasta with short rib ragu next to thyme and a glass of wine on a white napkin

Slow Braised Short Rib Ragu with Pappardelle

Easy, slow braised short rib ragu that is slow cooked in a Dutch oven then tossed with hot pappardelle pasta.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 30 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 30 minutes minutes
Servings: 6 people
Author: Caitlin Charlton

Ingredients

  • 2 lb bone-in short ribs
  • Kosher salt
  • Freshly cracked black pepper
  • 1 Tbsp. Olive oil
  • 1 cup diced onions ½ large yellow onion
  • ½ cup diced celery 2 sticks
  • ⅔ cup diced carrots 1 large
  • 3 cloves garlic minced
  • 1 Tbsp. double concentrate tomato paste
  • ½ cup red wine
  • 2 ½ cups chicken stock
  • 15 oz canned crushed tomatoes
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 lb pappardelle pasta
  • Freshly grated parmesan cheese optional

Instructions

  • Heat a large dutch oven on medium high heat.
  • Season the short ribs with salt and pepper all over. Add the olive oil to the pan then the short ribs. Brown the short ribs on all sides (about 7-10 minutes) before transferring them to a plate. If doubling the recipe, you may need to work in batches to not overcrowd the pan.
  • Reduce to medium low and add onion, celery, carrots and a pinch more salt. Saute until the veggies until the onion is soft, about 7-10 more minutes.
  • Add the garlic to the pan and cook until fragrant. Add the tomato paste and cook for 2 more minutes, or until the tomato paste has turned brick red.
  • Turn the heat back up to medium high and add the red wine. Using a wooden spoon, scrape the bottom of the pan to deglaze. Allow the wine to reduce for a minute.
  • Add the stock, tomatoes, bay leaf and thyme to the pot and bring to a boil. Add the short ribs and their juices back to the pan and reduce the heat to a low simmer. Cover the pot partially with the lid (leave about 2 inches cracked) and simmer for 3-4 hours. Every hour or so, rotate the meat and make sure the sauce is at a low simmer. If the sauce has dried out too much, add in a splash more of stock.
  • When the short ribs are tender and easy to shred, remove them from the pot. Cut the meat off the bone and membrane. Discard the bones, membrane, bay leaf, and thyme stems. Using two forks, shred the meat before stirring it back in the sauce. Taste seasoning with more salt and pepper, if desired.
  • If serving with pasta, bring a large pot of water to a boil and season the pot generously with salt. Cook the pasta until al dente and reserve a cup of pasta water before draining. Add the pasta to the hot ragu and toss well. Add the reserved pasta water, 1 tablespoon at a time, until the sauce is silky and coats the pasta.
  • Serve immediately and top with freshly grated parmesan cheese, if desired.

Notes

  • This dish serves 6 people when serving with a side or appetizers. It will serve 4 hungry eaters without any sides. 
  • If using regular concentrated tomato paste, you'll need to double the amount. 

Video

Want to save this recipe to come back to it?

I'll email this recipe to you, so you can come back to it later!

Tried this recipe?Please consider leaving a review! It means the world to me!

More Dinners

  • A white plate of mashed potatoes topped with braised chuck roast, caramelized onions, and carrots next to a glass of red wine and another plate.
    Tender Dutch Oven Braised Chuck Roast with Red Wine
  • Baked mushroom mac and cheese in a white baking dish with a scoop missing next to a sprig of thyme and white wine.
    Mushroom Mac and Cheese
  • Salmon patties with dill sauce on a white platter next to lemon wedges, fresh dill, and extra sauce.
    Salmon Patties with Dill Sauce
  • Two bowls of white ground chicken chili topped with sour cream, cilantro, and cheese on a wooden board next to chips and cilantro.
    White Ground Chicken Chili

Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kathy Petrie Fallon says

    February 26, 2024 at 7:56 am

    Is there a reason for not using beef stock?

    Reply
    • Caitlin Charlton says

      February 26, 2024 at 9:34 am

      Hi Kathy! You are certainly welcome to use beef stock instead! I typically use my homemade chicken stock that I always have on hand, but beef stock would work great too. Any good-quality, flavorful stock is perfect 🙂

      Reply
Photo of Caitlin with brown hair smiling and cooking

Hi, I'm Caitlin! I'm an event planner turned professionally trained chef living by the beach! I'm excited to share with you recipes and tips for how I entertain with ease by prepping ahead.

More about me →

Connect on social

  • Instagram
  • TikTok
  • Pinterest
  • YouTube

Trending Recipes

  • Ground Chicken Enchilada Recipe
    Ground Chicken Enchiladas
  • Four slices of ribeye steak sandwiches with chimichurri stacked on a cutting board next to oregano.
    Steak Sandwich with Chimichurri
  • Shrimp scampi and angel hair pasta in a cast iron skillet next to lemon wedges on a white counter.
    Shrimp Scampi with Angel Hair Pasta
  • Two plates of salmon with a yogurt dill sauce on top of farro and asparagus next to a glass of wine.
    Salmon with Yogurt Dill Sauce

Footer

CC's Table logo with tagline entertaining with ease

About

About Caitlin

CC's Favorites

Privacy Policy

Contact

Contact

Work With Me

FAQ

Connect on Social

  • Pinterest
  • TikTok
  • YouTube
  • Instagram

© 2020-2025 CC's Table All Rights Reserved.

Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
View preferences
{title} {title} {title}
Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
View preferences
{title} {title} {title}

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.