What is the best way to cook short rib ragu?

The best way is to slowly braise the short ribs in the oven. This 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. This includes browning the meat and slow cooking in the oven for maximum flavor.

What type of pasta is best for ragu?

Pappardelle is ideal for ragu due to its wide, flat shape, which holds the sauce well. It’s a perfect match for the hearty texture of the ragu.

Can I make short rib ragu in a slow cooker?

Yes, you can! 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'll need beef short ribs, onion, carrots, celery, garlic, red wine, crushed tomatoes, beef broth, and herbs. Simple yet flavorful!

How do you serve pappardelle with ragu?

Serve the cooked pappardelle tossed with the ragu. Garnish with fresh basil for an extra touch of flavor.

Can I substitute short ribs with another cut of meat?

Yes, you can use chuck roast or brisket as substitutes. They also become tender and flavorful when cooked slowly.

What wine pairs well with short rib ragu?

A medium to full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with short rib ragu.

Oven Short Rib Ragu with Pappardelle Recipe

Name: Oven Short Rib Ragu with Pappardelle
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
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

Ingredients

Scale

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

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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