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Short Rib Ragu Over Pappardelle

Short Rib Ragu Over Pappardelle: The Coziest Pasta You'll Ever Make

Short rib ragu over pappardelle made easy. Slow-cooked, rich, and cozy—this pasta recipe is pure comfort in every bite.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dinner
Servings 8 people

Ingredients
  

Meat and main ingredients

  • 1.5 lbs (681g) bone-in beef short ribs (about 3 ribs)
  • 1 lb (454g) beef chuck roast, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 2.5 tablespoons (38g) vegetable oil

Vegetables and aromatics

  • 2 tablespoons (30g) tomato paste
  • 0.5 cup (118mL) beef stock
  • 1 tablespoon (15mL) balsamic vinegar
  • Additional 2.5 cups (591mL) beef stock, for braising

Herbs

  • 15 sprigs fresh thyme
  • 2 bay leaves

Pasta and finishing

  • 1 to 2 lbs (454–908g) pappardelle or fettuccine
  • 1 cup (122g) Pecorino Romano cheese, grated (plus more for topping)
  • 1.5 cups fresh basil leaves, roughly torn

Instructions
 

  • Preheat the oven to 350°F (177°C), then char the grape tomatoes on a foil-lined baking sheet using a kitchen torch or broiler until the skins are blackened and the tomatoes have softened.
  • Let the tomatoes cool slightly, then rub off the skins with paper towels and either blend until smooth or leave them whole if you like a chunkier sauce.
  • In a large Dutch oven, heat the vegetable oil over medium-high heat, season the beef with salt and pepper, then sear it in batches until browned on all sides.
  • Remove the beef and lower the heat to medium, then add the onion, carrots, celery, and garlic, season with salt, and cook until the vegetables are softened.
  • Stir in the tomato paste and harissa paste, cook for 1 to 2 minutes until it darkens slightly, then add the crushed or blended tomatoes and stir everything together.
  • Add the pomegranate juice, ½ cup beef stock, and 1 tablespoon balsamic vinegar, bring to a boil, then reduce the heat to low and nestle the seared beef into the pot.
  • Tie the thyme and bay leaves with kitchen twine, drop them into the pot, cover, and transfer to the oven to braise for 3 to 3.5 hours until the meat is fork-tender.
  • Remove the beef from the pot, discard the bones and membranes, shred the meat finely with your hands or a spoon, then return it to the sauce and stir well.
  • Cook the pasta in heavily salted boiling water until al dente, drain while saving a cup of pasta water, then toss with half the ragu (or all if using 2 lbs of pasta).
  • Add pasta water a little at a time to loosen the sauce, stir in the Pecorino Romano and basil, then plate and top with more cheese, black pepper, and balsamic vinegar.