Slow-Braised Beef Short Rib Ragù with Pappardelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

Tender beef short ribs slow-cooked in a rich tomato and red wine sauce, served over wide pappardelle pasta for a comforting, hearty meal. This italian-inspired beef ready in about 215 minutes pairs beef short ribs, olive oil, medium, diced carrot 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
• 3 tbsp olive oil
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz pappardelle pasta
• 1/2 cup, grated Parmesan cheese
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 2 lbs beef short ribs and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and sear short ribs on all sides until browned, about 3 minutes per side. Remove and set aside.
2. Step 2: Add 1 diced medium carrot, 1 diced celery stalk, and 1 large diced yellow onion to the pot; sauté over medium heat for 6-8 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until tomato paste darkens.
3. Step 3: Pour in 1 cup dry red wine, scraping the bottom to deglaze, and simmer for 5 minutes until reduced by half. Add 28 oz crushed tomatoes, 2 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, and the reserved short ribs. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Cover the pot with a lid and transfer to the oven. Cook for 3 hours until the meat is very tender and falling off the bone.
5. Step 5: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 7-9 minutes until al dente. Drain pasta and reserve 1/2 cup pasta water.
6. Step 6: Remove short ribs from sauce; shred meat and discard bones. Return shredded meat to sauce and stir to combine. Remove thyme sprigs and bay leaves. If sauce is too thick, add reserved pasta water.
7. Step 7: Toss the pasta with the ragù, 1/2 cup grated Parmesan cheese, and 2 tbsp chopped fresh parsley. Serve immediately.