Slow-Cooked Beef Short Rib Ragu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Rich, deeply flavored short ribs simmered for hours in a wine-infused tomato sauce, served over hearty pappardelle pasta for a satisfying, no-nonsense meal. This italian-inspired pasta ready in about 210 minutes pairs beef short ribs, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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 lb beef short ribs
• 2 tbsp olive oil
• 1 large, chopped onion
• 2 medium, chopped carrot
• 2 stalks, chopped celery
• 3 cloves, minced garlic
• 1 tbsp tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 cup tomato sauce
• 12 oz pappardelle pasta
• 2 tbsp reserved pasta water
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Season 2 lb beef short ribs with 1 tsp salt and 1/2 tsp black pepper, then sear in batches for 4 minutes per side until deeply browned.
2. Step 2: Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot; cook 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp tomato paste, cooking 1 minute until fragrant.
3. Step 3: Return ribs to pot. Add 1 cup red wine, scraping the bottom to release browned bits; simmer 5 minutes until reduced by half.
4. Step 4: Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, and 1/2 cup tomato sauce. Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise 3 hours until meat is fork-tender.
5. Step 5: Remove ribs, strain sauce through a fine-mesh sieve, discarding solids. Skim fat from sauce, then return to pot and simmer 15 minutes to thicken.
6. Step 6: Cook 12 oz pappardelle pasta in salted boiling water for 8-10 minutes until al dente; drain and toss with 2 tbsp reserved pasta water.
7. Step 7: Shred cooked short ribs, discarding fat and bones. Return meat to sauce, stir to combine, and serve over pasta garnished with 2 tbsp fresh parsley.