Braised Short Rib Ragu with Pappardelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Slow-braised beef short ribs cooked down into a rich, tender ragu sauce served over wide, ribbon-like pappardelle pasta for a hearty Italian meal. This italian-inspired beef ready in about 215 minutes pairs bone-in beef short ribs, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, bone-in beef short ribs
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 tbsp olive oil
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 1 medium, finely diced yellow onion
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 tsp dried oregano
• 1 bay leaf
• 12 oz pappardelle pasta
• 2 tbsp chopped, for garnish fresh parsley
• 1/2 cup, for serving grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 325°F. Season 2 lbs bone-in beef short ribs generously with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
3. Step 3: Lower heat to medium and add 1 medium finely diced carrot, 1 finely diced celery stalk, and 1 medium finely diced yellow onion to the pot. Cook for 8-10 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until tomato paste darkens.
5. Step 5: Pour in 1 cup dry red wine to deglaze the pot, scraping browned bits from the bottom. Simmer until wine reduces by half, about 5 minutes.
6. Step 6: Return short ribs to the pot, add 2 cups beef broth, 1 tsp dried oregano, 1 bay leaf, and remaining 1 tsp salt and 1/2 tsp black pepper. Bring to simmer, cover tightly, and place in the oven for 2 1/2 to 3 hours until meat is fall-apart tender.
7. Step 7: Meanwhile, cook 12 oz pappardelle pasta in salted boiling water for 7-9 minutes until al dente, then drain.
8. Step 8: Remove short ribs from the pot, shred meat with forks, discarding bones. Return shredded meat to the sauce and simmer uncovered on stove for 10 minutes to thicken.
9. Step 9: Serve the ragu over pappardelle pasta, garnished with 2 tbsp chopped fresh parsley and 1/2 cup grated Parmesan cheese.