Slow-Roasted Italian Short Rib Ragù with Pappardelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Rich and tender beef short ribs slow-roasted in a savory tomato ragù, served atop wide pappardelle pasta for a comforting Italian dinner. This italian-inspired beef ready in about 215 minutes pairs bone-in beef short ribs, kosher salt, freshly ground 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

• 3 lbs, bone-in beef short ribs
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 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 fresh rosemary sprigs
• 12 oz pappardelle pasta
• 1/2 cup, grated parmesan cheese

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches for about 3-4 minutes per side until deeply browned; transfer ribs to a plate.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk to the pot. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until the paste darkens slightly.
5. Step 5: Pour in 1 cup dry red wine to deglaze the pot, scraping brown bits from the bottom; simmer until reduced by half, about 5 minutes.
6. Step 6: Add 28 oz crushed tomatoes, 2 cups beef broth, 3 sprigs fresh thyme, and 2 sprigs fresh rosemary; return the short ribs to the pot, submerging partially.
7. Step 7: Cover and transfer to the oven; roast for 3 hours until the meat is fork-tender and falling off the bone.
8. Step 8: Remove ribs from sauce; shred the meat, discarding bones and excess fat, then return meat to the sauce and stir well.
9. Step 9: Bring a large pot of salted water to a boil; cook 12 oz pappardelle pasta for 4-5 minutes until al dente; drain and reserve 1/2 cup pasta water.
10. Step 10: Toss pasta with the ragù, adding reserved pasta water as needed to loosen the sauce. Serve topped with 1/2 cup freshly grated parmesan cheese.