Oven Short Rib Ragu with Pappardelle is a dish that brings warmth and comfort to any gathering. The first time I made this meal, my kitchen was filled with rich, savory aromas, and my family couldn’t wait to dig in.
This recipe bridges traditional cooking and modern tastes, making it perfect for both weeknights and special occasions. Let’s explore how to make this delicious, hearty ragu that pairs beautifully with pappardelle pasta.
Why You'll Love This Oven Short Rib Ragu with Pappardelle
This ragu is a true labor of love, but the end result is worth every minute. The tender braised short ribs melt in your mouth, and the rich sauce is bursting with flavor. It’s a dish that encourages sharing and connecting with loved ones around the table.
I remember one cozy Sunday afternoon when my son helped me stir the pot. He was only six, but he felt like a little chef, making the meal even more special.
Flavorful and Satisfying
The depth of flavor in this ragu comes from slow cooking the short ribs. As they braise in the oven, they absorb all the aromatic ingredients, creating a sauce that’s both rich and complex. I love serving this dish when I have friends over; it makes for an inviting centerpiece that sparks great conversation.
Perfect for Special Occasions
Whether it’s a casual dinner with friends or a holiday feast, this ragu fits the bill. It feels elegant yet is surprisingly simple to prepare. Plus, you can make it ahead of time! Just reheat it before serving, and it’ll taste freshly made.
“Cooking is not just about the food; it’s about bringing people together.” – Chef Anthony Bourdain
Ingredients You'll Need for This Oven Short Rib Ragu with Pappardelle
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine (like Merlot or Cabernet Sauvignon)
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 lb pappardelle pasta
- Fresh basil for garnish
Nutrition Facts
- Calories: 550
- Protein: 40g
- Fat: 30g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 5g
- Sodium: 800mg
Steps to Create Your Oven Short Rib Ragu with Pappardelle
- Preheat your oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper.
- In a large, oven-safe pot, heat the olive oil over medium-high heat.
- Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
- Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
- Add the crushed tomatoes, beef broth, thyme, bay leaf, and the browned short ribs back into the pot. Stir to combine.
- Cover and transfer the pot to the preheated oven. Bake for 3 hours, or until the meat is fork-tender.
- Once done, remove the pot from the oven and let it cool slightly before shredding the meat.
- Cook the pappardelle according to package instructions. Drain and toss with the ragu.
- Serve hot, garnished with fresh basil.
Tips for Making the Best Oven Short Rib Ragu with Pappardelle
Choosing the Right Ingredients
Always opt for quality ingredients! The better the short ribs and wine, the richer the flavor. Using a good bottle of wine for cooking enhances the overall taste tremendously.
Don’t Rush the Cooking Process
Letting the short ribs cook slowly is key to getting that tender meat. If you’re short on time, you can use a pressure cooker, but the oven method gives it a deeper flavor.
Serving Suggestions and Pairings
This ragu pairs beautifully with a side salad or some crusty bread to soak up the sauce. A glass of red wine complements the flavors perfectly, making your meal even more enjoyable. It’s a great dish to serve at gatherings, allowing everyone to indulge in comforting goodness.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stovetop, adding a splash of beef broth if it’s too thick. This will keep the flavors intact and make it easy to enjoy again!
Final Thoughts
Making Oven Short Rib Ragu with Pappardelle is not just about cooking; it’s about creating memories. Whether you’re enjoying it with family or friends, this dish warms the heart and fills the belly. I hope you take the time to make it and share it with those you love. Cooking is a journey, and I’m glad to have you along for the ride!
Frequently Asked Questions
What is the best way to cook short rib ragu?
Slowly braising the short ribs in the oven allows the meat to become tender and absorb all the flavors from the sauce.
How long does it take to make oven short rib ragu?
It typically takes about 3-4 hours to cook oven short rib ragu, including browning the meat and slow cooking for maximum flavor.
What type of pasta is best for ragu?
Pappardelle is ideal due to its wide, flat shape, which holds the sauce well.
Can I make short rib ragu in a slow cooker?
Yes! Just follow the same steps for browning the meat and sautéing the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What ingredients are needed for oven short rib ragu?
You need beef short ribs, onion, carrots, celery, garlic, red wine, crushed tomatoes, beef broth, and herbs.
Oven Short Rib Ragu with Pappardelle
A rich and hearty short rib ragu served over pappardelle pasta, perfect for family dinners or special occasions.
- Total Time: 210
Ingredients
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 cup red wine
- 1 can crushed tomatoes (28 ounces)
- 2 cups beef broth
- 1 tsp dried thyme
- 2 carrots diced
- 2 celery stalks diced
- 1 onion diced
- 4 cloves garlic, minced
- 1 bay leaf
- Salt and pepper to taste
- 1 lb pappardelle pasta
- Fresh basil for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper.
- In a large, oven-safe pot, heat the olive oil over medium-high heat.
- Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
- Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
- Add the crushed tomatoes, beef broth, thyme, bay leaf, and the browned short ribs back into the pot. Stir to combine.
- Cover and transfer the pot to the preheated oven. Bake for 3 hours, or until the meat is fork-tender.
- Once done, remove the pot from the oven and let it cool slightly before shredding the meat.
- Cook the pappardelle according to package instructions. Drain and toss with the ragu.
- Serve hot, garnished with fresh basil.
- Prep Time: 30
- Cook Time: 180