Red Wine-Braised Short Rib Ragù with Pappardelle
Slow-braised beef short ribs in a rich red wine tomato sauce, served over wide pappardelle noodles. This italian-inspired beef ready in about 225 minutes pairs beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, 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 beef short ribs
- 1 tbsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 1/2 cups dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 1/2 cups beef broth
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 12 oz pappardelle pasta
- 1/2 cup parmesan cheese, grated
Instructions
- Step 1: Preheat oven to 325°F. Season 2 lbs beef short ribs with 1 tbsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown ribs on all sides, about 3 minutes per side. Remove ribs and set aside.
- Step 2: Add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk to the pot. Sauté for 6 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until fragrant.
- Step 3: Pour in 1 1/2 cups dry red wine to deglaze, scraping browned bits from the bottom. Simmer for 5 minutes until wine reduces slightly.
- Step 4: Add 1 can (28 oz) crushed tomatoes, 1 1/2 cups beef broth, and herb sprigs (3 thyme and 2 rosemary). Return short ribs to the pot, cover with a lid, and transfer to oven. Braise for 3 hours until meat is tender and falling off the bone.
- Step 5: Remove ribs and shred meat, discarding bones and herb stems. Return shredded meat to sauce and keep warm.
- Step 6: Cook 12 oz pappardelle pasta in salted boiling water for 7-8 minutes until al dente. Drain and toss with ragù.
- Step 7: Serve pasta topped with 1/2 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Red Wine-Braised Short Rib Ragù with Pappardelle take to make?
Total time is about 225 minutes (30 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Wine-Braised Short Rib Ragù with Pappardelle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.
Can I substitute ingredients in Red Wine-Braised Short Rib Ragù with Pappardelle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Wine-Braised Short Rib Ragù with Pappardelle for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Red Wine-Braised Short Rib Ragù with Pappardelle?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
