Short Ribs with Pappardelle in Rich Tomato and Red Wine Ragu Recipe

If you’re craving something that feels like a warm hug from the inside, this Short Ribs with Pappardelle in Rich Tomato and Red Wine Ragu Recipe is exactly what you need. I absolutely love how the tender, melt-in-your-mouth short ribs marry perfectly with the thick, velvety tomato and red wine ragu, all tossed around those wide, beautiful ribbons of pappardelle. It’s one of those dishes where every bite tells a story of slow-cooked goodness and deep, comforting flavors.

This recipe shines when you’re looking to impress on a cozy night in, or want to spoil your family with a meal that tastes like it took forever to make — even though the steps are pretty straightforward. You’ll find that the richness of the red wine, the sweetness from the tomatoes, and the hearty short ribs make this dish unforgettable. Plus, it’s a great way to turn an ordinary dinner into something truly special.

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Ingredients You’ll Need

Every ingredient here plays a role in building those rich, comforting flavors we all crave in a ragu. I always recommend using good quality red wine you’d drink, and fresh herbs when you can find them – they make a world of difference.

• Pappardelle: Wide ribbons are perfect for holding on to that luscious ragu.
• Bone-in short ribs: These provide intense flavor and the perfect amount of fat to keep the meat tender and juicy.
• Diamond Crystal Kosher salt: I prefer Diamond Crystal for seasoning because it dissolves well and tastes clean.
• Black pepper: Freshly ground for the best aroma and subtle kick.
• Olive oil: Helps sear the ribs and sweats the vegetables for depth.
• Carrots: Adds sweetness that balances the acidity of tomatoes.
• Onion: Creates that savory, comforting base we all love in slow-cooked sauces.
• Garlic: Infuses the ragu with aromatic warmth.
• Tomato paste: Concentrated tomato flavor that thickens and deepens the sauce.
• Dry red wine (Chianti, Cabernet, etc.): The backbone of the ragu’s rich, slightly tangy character.
• Plum tomatoes canned: Hand crushed or lightly blended for a rustic texture.
• Bay leaf: Adds a subtle herbal note that enhances the meatiness.
• Fresh thyme sprigs: Fragrant herb lending an earthy sweetness.
• Reserved pasta water: Used to adjust sauce consistency and help the pasta and ragu cling together.
• Parmigiano Reggiano: Classic Italian cheese that finishes the dish perfectly.

Variations

While I love the classic version, I’ve played around with little tweaks to make this recipe fit different tastes and occasions, and I encourage you to personalize it too!

• Slow Cooker Adaptation: I once switched to a slow cooker for convenience — just sear the ribs, then toss everything in and cook 6-8 hours low; the meat was just as tender and the flavors melded beautifully.
• Spicy Kick: Adding a pinch of red chili flakes when sautéing the garlic adds a subtle heat that my family went crazy for one winter.
• Vegetarian Swap: For a plant-based twist, replace short ribs with hearty mushrooms and use vegetable broth instead of wine; still rich and satisfying!
• Herb Variations: Sometimes I swap thyme for rosemary or add a bay leaf combo for a slightly different herbal aroma that keeps things interesting.

How to Make Short Ribs with Pappardelle in Rich Tomato and Red Wine Ragu Recipe

Step 1: Prep and Sear the Short Ribs

First things first, pat your short ribs super dry with paper towels – this step makes a difference because moisture on the surface can steam them instead of searing. Season all sides well with kosher salt and a bit of black pepper. Heat a large Dutch oven over medium heat, add olive oil, then add short ribs in batches so they don’t crowd and stew instead of sear. Let each side get that beautiful deep brown crust, about 10 minutes total per batch. This browning is where a ton of flavor develops, so resist the urge to rush it!

Step 2: Build the Flavor Base

Once the ribs are seared and resting on the side, turn your heat to medium-low and toss in your diced carrots and onions to sauté in the rendered beef fat. This takes about 10 minutes until they’re super soft and fragrant – the slow caramelizing adds sweetness and richness. Add sliced garlic and cook for another 2 minutes to round out that flavor base.

Step 3: Incorporate Tomato Paste and Wine

Stir in the tomato paste and let it cook for about 3 minutes, stirring frequently so it mellows and caramelizes instead of tasting raw. Pour in your dry red wine and crank the heat up a bit to medium. Use a wooden spoon to scrape all those tasty browned bits from the bottom of the pot — this is pure gold for your sauce. Let the wine reduce for about 3 minutes to intensify that deep flavor.

Step 4: Add Tomatoes, Herbs, and Short Ribs for Oven Braising

Add the hand-crushed plum tomatoes, fresh thyme, and bay leaf, then bring everything to a gentle simmer. Nestle the short ribs back into the pot, making sure they’re covered by the sauce. Cover the Dutch oven and pop it into a 300°F oven for 2 hours. After those two hours, crack the lid open slightly and continue cooking for another hour to concentrate flavors and tenderize the meat to perfection.

Step 5: Shred Meat and Finish the Ragu

Carefully remove the short ribs from the pot onto a cutting board. Using two forks, shred the meat right off the bones — I always take care to discard any hard fat bits, bones, thyme stems, and the bay leaf at this stage. Return the shredded short rib meat to the pot with the sauce and keep it warm over low heat. Taste and adjust seasoning with salt and pepper. The ragu should be rich, balanced, and packed with meaty goodness.

Step 6: Cook Pappardelle and Combine

Bring a large pot of generously salted water to a boil (I always use about 2 tablespoons kosher salt). Cook your pappardelle until just al dente — you want them tender but still with a little bite to hold up against the richness of the ragu. Drain pasta, reserving about a cup of pasta water just in case. Heat about 2 cups of the ragu in a large pan over medium-low heat, then toss in the pasta and cook together for 1 minute so the sauce clings beautifully. If it feels a bit dry, splash in some reserved pasta water to loosen it. Add more ragu if you want it extra saucy.

Step 7: Plate and Serve

Serve up those luscious strands of pappardelle topped with lots of bedazzling grated Parmigiano Reggiano. Keep the remaining ragu on the side for anyone who wants an extra saucy bite. This, my friend, is the kind of meal that gets everyone at the table smiling.

How to Serve Short Ribs with Pappardelle in Rich Tomato and Red Wine Ragu Recipe

Garnishes

Whenever I serve this dish, I top it generously with freshly grated Parmigiano Reggiano — it adds a salty, nutty finish that cuts through the richness perfectly. Sometimes I throw on a few fresh thyme leaves for an herbaceous kick and a little extra sprinkle of cracked black pepper. A drizzle of good olive oil at the end is also something I enjoy.

Side Dishes

This recipe holds up well on its own, but I love pairing it with something light and fresh like a crisp arugula salad dressed simply with lemon and olive oil. Roasted or steamed green veggies — think broccolini or green beans — add a nice contrast and keep things balanced. A crusty loaf of bread is almost mandatory to mop up every last bit of ragu.

Creative Ways to Present

For special occasions, I like serving this in shallow bowls so the pasta and shredded meat are displayed invitingly. Garnishing with freshly shaved Parmigiano and a sprig of thyme adds elegance. Your guests will love when you present it family-style, with the Dutch oven right in the center of the table, letting everyone serve themselves that rich ragu sauced pappardelle.

Make Ahead and Storage

Storing Leftovers

Leftover Short Ribs with Pappardelle in Rich Tomato and Red Wine Ragu Recipe is even better the next day, once all those flavors have had time to mingle. I store leftovers in airtight containers in the fridge for up to 3 days. Just make sure to cool it to room temperature first before refrigerating.

Freezing

I’ve frozen the ragu many times, and it freezes beautifully without losing richness. I recommend freezing the sauce and shredded beef separately from the pasta to keep the texture from getting mushy. The ragu can stay in the freezer for up to 3 months — just thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the ragu in a saucepan over low heat, adding a splash of water or reserved pasta water if it feels too thick. If reheating pasta, toss it with a bit of olive oil to prevent sticking, and then combine with warmed ragu. This approach keeps the texture silky and lush, just like fresh.

FAQs

Final Thoughts

This Short Ribs with Pappardelle in Rich Tomato and Red Wine Ragu Recipe really is one of my all-time favorites — it’s a dish I love making when I want to slow down, savor every moment of cooking, and enjoy a meal that feels like a celebration at home. Once you try it, you’ll find that the effort is so worth it, especially when you see those delighted faces around your table. Give it a go, and I promise you’ll be coming back to this recipe again and again.

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