• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Scarlati Family Kitchen
  • Home
  • Recipes
  • Subscribe
  • Meet Amanda
  • Shop
menu icon
go to homepage
  • Recipes
  • Meet Amanda
  • Subscribe
  • Work with Me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Amanda
    • Subscribe
    • Work with Me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Sunday Dinner

    Beef Short Rib Ragu Recipe with Pappardelle

    Published: Sep 7, 2022 · Modified: Nov 2, 2023 by Amanda · This post may contain affiliate links · This blog generates income via ads

    • Share
    • Yummly
    Jump to Recipe
    short ribs on a plate and short rib ragu over pappardelle next to a pot of ragu.
    short ribs on a plate and short rib ragu over pappardelle next to a pot of ragu.

    This is the BEST beef short rib ragu recipe that is slow cooked in a dutch oven and served over pappardelle pasta. This decadent recipe takes time, but it is perfect for Sunday dinner or special occasions.

    plate of short rib ragu on pappardelle pasta with fork next to dutch oven of sauce.

    This post was originally published in September 2022 and has been updated for content.

    Sunday dinner has always been a time when we get the family together to enjoy a meal. It's a great time to recharge and enjoy each other's company before a busy week.

    I love making a hearty and delicious meal for Sunday dinner and this beef short rib ragu is perfect for that. Cooked low and slow on the stovetop, this thick sauce has the most delicious flavor.

    Serve this decadent beef short rib ragu over pappardelle pasta with lemon ricotta cake, mini tiramisu cups or chocolate dipped biscotti for dessert.

    Jump to:
    • 🍝 Ragu vs. Bolognese
    • 🍖 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • 🥘 Alternative cooking methods
    • ⏲️ Make ahead and storage instructions
    • 🍝 More Sunday dinner recipes
    • #ScarlatiFamilyKitchen
    • 📖 Recipe
    • 💬 Comments

    🍝 Ragu vs. Bolognese

    In Italy, Ragu isn't a brand of spaghetti sauce at the grocery store. It is a meat based red sauce served over pasta. It is similar to bolognese, which is also an Italian meat sauce served with pasta.

    The difference between ragu vs. bolognese is that ragu is made with red wine, tomatoes, and a bit of cream. Bolognese on the other hand is made with white wine, less tomatoes, and no cream.

    🍖 Ingredient notes

    short ribs, oil, tomatoes, paste, garlic, onions, carrots, celery, herbs, seasoning, heavy cream, wine, broth.
    • Short Ribs - This cut of meat is a short portion of the rib bone and the meat surrounding it. The meat is tougher, which makes it perfect for slow cooking and braising. Doing so gives it time to break down the connective tissue. Short ribs are well marbled with fat. When slow cooked, they create a rich, indulgent flavor. I recommend using bone in short ribs for the best flavor, however boneless short ribs will also work. Make sure to try my Italian braised short ribs too!
    • Broth - Use beef broth or beef stock. Either will add so much flavor to the sauce.
    • Fresh Herbs - Fresh herbs cooked in the sauce helps to add flavor. You can use the pre-packaged bundles sold in the grocery store or just use what you have on hand. Fresh thyme, parsley, basil, or oregano would all be great. Simply gather the herbs together in a bundle and tie them up in a piece of cheesecloth with a piece of cooking twine.
    • Pasta - Pappardelle pasta is one of my favorite things to serve with this short rib ragu. Tagliatelle or fettuccine are other kinds of pasta that could be used.

    📋 Substitutions and variations

    • Red Wine - A dry red wine adds a nice rich and robust flavor to the beef short rib ragu. If you prefer to not cook with wine, you can replace it with extra beef broth or stock.
    • Dairy Free - For a dairy-free version of this sauce, you can omit the parmesan cheese and replace the heavy cream with unsweetened non-dairy milk.

    🔪 Step by step instructions

    First, pat the short ribs dry with paper towels and season them with kosher salt and black pepper. Heat a large dutch oven or large pot over medium heat on the stove top with the olive oil.

    Sear the short ribs in the pot so they are golden brown on all sides and then remove them and set them aside.

    short ribs sprinkled with salt and pepper on a plate and browned in a dutch oven.

    Next, add the mirepoix of onions, celery, and carrots to the pot. Cook until they are softened. Add the minced garlic cloves and cook for another 30-60 seconds until it becomes fragrant.

    Lastly, add the tomato paste and cook for another 30-60 seconds until everything is well combined.

    onions, carrots, celery and garlic cooking in a pot and tomato paste cooking with vegetables.

    Deglaze the pot by pouring in the red wine and scrape the bottom of the pan to release any browned bits with a wooden spoon.

    Add back the browned short ribs along with the herb bundle, crushed tomatoes, and beef stock so that the meat is covered with the braising liquid.

    red wine added to tomato paste and vegetables and short ribs covered with liquid and herbs.

    Cover and let the meat cook in the tomato sauce for 2-3 hours until they are tender and fall off the bone. Remove the herb bundle and the bones and shred the meat with two forks or kitchen tongs.

    Simmer the shredded meat with the sauce for an additional 30-60 minutes until the sauce slightly reduces and thickens.

    short ribs after cooking in liquid and shredded meat mixed in sauce.

    Stir in the heavy cream and serve over freshly cooked pappardelle pasta, sprinkled with parmesan cheese.

    short rib ragu with cream in a pot and served over pappardelle pasta.

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.

    Go to Glossary

    ⭐ Expert tips

    • Bring the short ribs to room temperature and pat them dry before seasoning them to remove any excess moisture. This will help to create the best sear.
    • Cover the short ribs mostly in liquid so they braise evenly.
    • If the sauce is bubbling too much, lower the heat to medium-low. You want it to simmer, but not boil.
    • Remove the cover a reduce the beef short rib ragu for a thicker consistency.
    • Add a little bit of water from the cooked pasta to the sauce for a richer consistency.

    🥘 Alternative cooking methods

    Oven - Instead of letting this simmer on the stovetop, you can transfer it to a preheated 325˚ oven to cook after adding the tomatoes, broth, and herbs. Cooking time will be about the same as it is on the stovetop.

    Crock Pot - Sear the short ribs in a pan on the stovetop and then transfer them to a crock pot. Saute the onions, carrots, and celery in the same pan, and then add the garlic and tomato paste. Deglaze the pan as directed, scraping the bottom of it to remove any stuck-on bits. Add this mixture to the slow cooker and then add in the fresh herbs, tomatoes, and beef broth. Cover and cook on high for 4-6 hours or low for 6-8 hours until tender.

    ⏲️ Make ahead and storage instructions

    Make the ragu ahead of time and heat it up later. Store the completely cooled sauce in an airtight container in the refrigerator for 3-5 days or in the freezer for 3 months.

    Thaw frozen sauce completely before heating it back up. Re-heat in a pot on the stovetop over medium-low heat, while stirring occasionally, to prevent burning.

    🍝 More Sunday dinner recipes

    If you loved this beef short rib ragu recipe, then check out these other Sunday dinner recipes that I know you will love too!

    • Sunday Pot Roast Dinner
    • Italian Style Meatloaf with Marinara
    • Jumbo Shrimp and Scallop Scampi
    • Cast Iron Chicken Pot Pie

    #ScarlatiFamilyKitchen

    If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

    📖 Recipe

    pappardelle pasta with short rib ragu on a gray plate with a fork in it.

    Beef Short Rib Ragu Recipe with Pappardelle

    Amanda
    This is the BEST beef short rib ragu recipe that is slow cooked in a dutch oven and served over pappardelle pasta. This decadent recipe takes time, but it is perfect for Sunday dinner or special occasions.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 4 hours hrs 30 minutes mins
    Total Time 5 hours hrs
    Course Main Dishes, Sauces
    Cuisine Italian
    Servings 16 servings
    Calories 234 kcal

    Ingredients
      

    • 2 Tablespoons olive oil
    • 3-4 pounds beef short ribs bone in
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 cup diced yellow onions approximately 1 medium onion
    • ½ cup diced carrots approximately 1 medium carrot
    • ½ cup diced celery approximately 1-2 ribs of celery
    • 5 cloves garlic minced
    • 6 ounces tomato paste
    • 1 cup dry red wine merlot, cabernet or pinot noir
    • 1 fresh herb bundle see note
    • 28 ounces crushed tomatoes
    • 2 cups beef stock or beef broth
    • ½ cup heavy cream
    • pappardelle pasta for serving
    • parmesan cheese for serving

    Instructions
     

    • Heat a large dutch oven or heavy bottomed pot with the olive oil over medium heat on the stovetop.
    • Pat the short ribs dry with a paper towel to remove any excess moisture and then season them on all sides with the salt and pepper.
    • Sear the short ribs in the hot oil, working in batches if needed. Cook for 2-3 minutes on each side until browned and then remove them from the pot.
    • Add the onions, carrots and celery to the pot and saute for 3-5 minutes until they start to soften.
    • Add the garlic and cook, while stirring, for 30-60 seconds until it becomes fragrant.
    • Stir in the tomato paste and cook for 30-60 seconds until it begins to melt into the vegetables.
    • Deglaze the pot by adding the red wine and scraping the bottom to release any stuck on bits.
    • Add the short ribs back to the pot along with the herb bundle, crushed tomatoes and the beef broth.
    • Cover the dutch oven with the lid and allow the short ribs to simmer for 2-3 hours until they are tender and fall off the bone.
    • Remove the herb bundle and the bones from the pot and using two forks or kitchen tongs, shred the meat into smaller pieces.
    • Stir the meat together with the sauce and let it simmer, uncovered, another 30-60 minutes until the sauce is slightly thickened and reduced.
    • During the last 15-20 minutes of cooking, boil the pasta and drain it, reserving ½ cup of the pasta cooking water.
    • Stir the heavy cream and reserved pasta cooking water into the sauce and then serve over the freshly cooked pappardelle pasta, topped with grated parmesan cheese, if desired.

    Notes

    Recipe yields approximately 8 cups of sauce or approximately 16 servings.
    • Herbs -  Buy pre-packaged bundles sold at the grocery store, or a bundle a mixture of what you have on hand. Fresh thyme, parsley, basil, or oregano all work great. Gather herbs together in a piece of cheesecloth and tie them with cooking twine.
    • Short Ribs - Bring ribs to room temperature and pat them dry to get the best sear.
    • Red Wine - Can be substituted with extra beef broth or stock.
    • Dairy Free - Omit the parmesan and replace the cream with unsweetened non-dairy milk.
    • Braising - Make sure short ribs are mostly covered in the liquid so they cook evenly.
    • Temperature - If the sauce is bubbling too much, lower to medium-low. It should simmer, but not boil.
    • Cover - Simmering the sauce uncovered to reduce it to an even thicker consistency. 
    • Oven - After covering the pot, move to a preheated 325˚ oven to cook for 2-3 hours until fork tender.
    • Crock Pot - Sear ribs in a pot on the stovetop and transfer to a crock pot. Saute the onions, carrots, and celery in the same pot, and then add the garlic and tomato paste. Deglaze the pan as directed and add this mixture to the slow cooker. Add in the fresh herbs, tomatoes, and beef broth. Cover and cook on high for 4-6 hours or low for 6-8 hours until tender.
    • Make Ahead - Store cooled sauce in an airtight container in the refrigerator for 3-5 days or in the freezer for 3 months. Frozen sauce should be thawed completely. Heat in a pot on the stovetop over medium-low heat, while stirring occasionally to prevent burning.

    Nutrition

    Serving: 0.5cupCalories: 234kcalCarbohydrates: 9gProtein: 18gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 57mgSodium: 563mgPotassium: 672mgFiber: 2gSugar: 5gVitamin A: 1362IUVitamin C: 13mgCalcium: 47mgIron: 3mg
    Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!

    More Sunday Dinner Recipes

    • white lasagna with browned cheese on top in a dish on a cooling rack.
      Creamy White Lasagna Recipe with Spinach and Mushrooms
    • two stuffed calamari tubes covered in red sauce on a plate with a fork.
      Baked Italian Stuffed Calamari Recipe in Tomato Sauce
    • braised beef short ribs on top of polenta in a blue and white bowl with fork.
      Braised Beef Italian Short Ribs Recipe
    • beef stroganoff with homemade egg noodles in a cast iron skillet with a wooden spoon.
      The Best Homemade Beef Stroganoff Recipe

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Janie

      February 13, 2023 at 9:01 pm

      Hi Amanda- I work full time and wanted to cut the prep time mid-week into three steps, if possible. Could I do everything up to deglazing step and adding red wine, then next day- adding the short ribs, etc, and simmer 2-3 hrs (shred meat and set aside). Then day of serving- last simmer with meat added? Some weeks I have the weekends to do this, but wanted to do this one sooner. If you have a better idea, or tell me it won’t be best that way- I’m all ears and would love to hear your thoughts. Thank you! .

      Reply
      • Amanda

        February 15, 2023 at 11:25 am

        Hey Janie! Yes, you could definitely split it up. I would probably do it all the way up to adding the stock, etc. Then let it cool in the refrigerator (lid off). Then the next day, heat it back up to let them simmer and then shred. Then the next day, heat it back up to the last bit.

        Reply
    2. Rachel

      September 28, 2022 at 8:12 pm

      5 stars
      I made this recipe for my family full of picky eaters. Everyone loved it! The ribs are so tasty in the sauce. It made very delicious leftovers the next day too. I used it over gluten-free pasta for me and regular pasta for everyone else. I will definitely be making this again!

      Reply
      • Amanda

        September 29, 2022 at 1:42 pm

        Hi Rachel! I'm so happy to hear that. Thanks so much for trying the recipe. I'm glad to hear it's become a favorite!

        Reply

    Primary Sidebar

    Hi, I'm Amanda! I love creating delicious, from scratch Italian inspired recipes to bring my family together. More about me →

    Plan and host a stress-free Thanksgiving dinner with your own Ultimate Thanksgiving Guide! This ebook comes complete with printable checklists, sample schedules, planners, recipes, and more! Learn more now →

    From Scratch Essentials

    • loaf of cut bread resting on a whole loaf with slices around and dipping oil.
      Homemade Crusty Italian Bread
    • meatballs in red sauce on top of spaghetti sprinkled with parsley and grated cheese.
      Oven Baked Italian Meatballs Recipe
    • blue and white bowl filled with polenta topped with parmesan with a spoon in it.
      Creamy Polenta Recipe with Parmesan Cheese
    • pile of uncooked homemade spinach fettuccine on a table
      Homemade Spinach Fettuccine
    • pot with beef stock and vegetables in it with wooden spoon resting on top.
      Homemade Beef Stock
    • bowl of cannoli cream filling with a few chocolate chips on it and shells around.
      How to Make Homemade Italian Ricotta Cannoli Filling

    Seasonal Recipes

    • two stuffed calamari tubes covered in red sauce on a plate with a fork.
      Baked Italian Stuffed Calamari Recipe in Tomato Sauce
    • baked brie melted on a cutting board topped with jam and pistachios with bread around.
      Baked Brie with Jam
    • oval dish filled with fresh seafood salad with olives and parsley with a wooden spoon in it
      Italian Seafood Salad Recipe
    • clear cake stand with honey balls on it with sprinkles.
      Easy Struffoli Recipe (Italian Honey Balls)
    • green beans with bacon and shallots in a silver skillet with a wooden spoon.
      Easy Sauteed Green Beans with Bacon and Shallots
    • glazed whole spiral cut ham on a cutting board with knife.
      The Best Glazed Spiral Ham Recipe in the Oven

    Footer

    Trending Recipes

    Here are our tried, tested and true, most popular recipes that our readers love to create time and time again.

    • piece of layered meat lasagna with ricotta on a white plate in front of a white dish
      Classic Italian Lasagna with Ricotta Cheese
    • white ceramic bowl full of old school italian gravy sauce
      Old School Italian Gravy
    • chicken and rice in a dutch oven pot with a wooden spoon.
      The BEST One Pot Chicken and Rice Dinner (Dutch Oven)
    • chicken cacciatore with mushrooms and tomatoes on spaghetti noodles in a bowl.
      Crock Pot Chicken Cacciatore
    • pan of crepe italian manicotti topped with sauce, grated cheese and chopped parsley.
      Authentic Italian Manicotti Recipe
    • creamy chicken marsala in a crock pot with a wooden spoon in it
      Creamy Crock Pot Chicken Marsala

    ↑ back to top

    About

    • Meet Amanda
    • Work with Me
    • Subscribe
    • Shop

    Contact

    • Contact Us
    • Client Inquiry Form

    Disclaimers

    • Privacy Policy
    • Disclosures

    copyright © 2023 Scarlati Family Kitchen | all rights reserved