Short Rib Ragu with Pappardelle and Pecorino Romano

Total Time:
4 hr 15 min
30 min
3 hr 45 min

4 servings

  • 2 tablespoons vegetable oil
  • 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
  • Salt and freshly ground pepper
  • 1 dried bay leaf
  • 2 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 sprigs fresh flat-leaf parsley
  • 4 small carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 medium shallots, diced
  • 1 tablespoon all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup ruby port
  • 2 cups red wine, such as cabernet
  • 1/2 head garlic, cloves separated and peeled
  • 3 1/2 cups homemade beef stock
  • 1 pound pappardelle or other long, flat pasta
  • Chopped parsley
  • Grated Pecorino Romano, for garnish

Heat oven to 325 degrees F.

Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.

Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.

Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.

Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.

Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.

Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.

Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

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4.8 34
Awesome item not reviewed by moderator and published
As advertised! Fantastic recipe made double and there was none left! I served it with fresh ricotta on the side. It was a big hit! item not reviewed by moderator and published
This is very close to being excellent, but I thought it was too rich. This could be my fault though because I added some veal demi-glace to the vegetables... but even still, I do think the beef plus the wine plus the port plus the beef broth is just too heavy handed. Next time I will use chicken broth instead of beef. With a couple tweaks, I think this could be stellar. Leftovers made a great short rib hash and eggs the next morning! item not reviewed by moderator and published
AWESOME!!! With a capital HELL YEAH!! This is my new favorite dish. item not reviewed by moderator and published
This may be the best thing I've ever made! I followed the recipe exactly and the meat is tender with a great deep beefy flavor. Delicious. I am going to let it sit in the refrigerator overnight and then am going to serve it tomorrow with gnocchi or pasta. Can't wait. This is definitely a recipe that I will make again. item not reviewed by moderator and published
This was delicious! Simple and easy to make. One pot wonder! I didn't have port so I increased the red wine by 1/2 cup. I only had 3 cups of beef broth so added 1/2 cup of water. The meat is flavorful and is fall off the bone tender. This is a keeper and will make it again! item not reviewed by moderator and published
This is an amazing recipe! We had friends over that I consider to have excellent taste in food and restaurants, and they loved it! I didn't have any cheesecloth for the bouquet garni, so I just added the herbs to the broth. I also didn't have any port and only used the 2 cups of red wine and it was really fabulous. I will definitely make this again! item not reviewed by moderator and published
Absolutely delicious, perfect not too expensive dish and a crowd pleaser. The fact that you can put it together before hand and then boil the pasta just when you're ready to serve is also nice. item not reviewed by moderator and published
One of my all-time favorite recipes! It beats any dish of short ribs I've ever ordered in a restaurant. I've also added roasted mushrooms, and occasionally substituted in boneless ribs, and it's always one of the tastiest, most-requested dishes in my repertoire. Thanks, Bobby! item not reviewed by moderator and published
Perfection! Not more I can say. item not reviewed by moderator and published

Not what you're looking for? Try:

Short Rib Ragu with Drunken Pappardelle

Recipe courtesy of Rachael Ray