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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    32 Reviews
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    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!
    AWESOME!!! With a capital HELL YEAH!! 
    This is my new favorite dish.
    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.
    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!
    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!
    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.
    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!
    Perfection! Not more I can say.
    This is a great recipe and very easy to make if you follow the directions. The short ribs fall off the bone and have the most amazing rich flavor that is perfect for a cool fall or winter evening.  
    While the recipe takes awhile to make, most of the time is hands off which is nice (since I love to multi-task!. My husband loved the dish and leftovers taste almost better than eating it the night you make it.  
    I will definitely be making this dish again but trying to find easier ways to skim the fat off the sauce. There is a ton of fat on short ribs so don't be shocked if you find yourself skimming for a bit.
    Just one word........WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I would kill for this dish. It's THAT
    This is my daughter's favorite dish in the world! I wouldn't change a thing.
    great, it may take a while but it's mainly hands off time. I usually pour my sauce in a defatter but lost the veggies when I did that so next time I'll just skim or refrigerate it and lift off the congealed fat
    Making for dinner tomorrow night! Yummy!
    My friend made this last night for dinner, and it was AMAZING!! Huge hit in my house, and I will definitely be making this myself. Super comfort food!!!  
    This recipe takes a bit of a time investment but the results are good. It ends up serving more than four because it is so rich. Make certain to use a broad noodle that can stand up to the sauce. It is a keeper.
    I lost track of this recipe and went crazy trying to find it again. Finally found it as number 85 out of 128 beef recipes by Bobby Flay! It is time consumming but well worth the wait. I do not shredd the beef, No need to, The meat comes out fork tender, Somehow it tastes better with short ribs on the bone. This is an absolute keeper!!
    Make sure to spend some time draining off the fat. Cannot stress this enough, and also try and use some wide pasta like the recipe calls for; you will not be disappointed!
    I've made this recipe numerous times and always with much success. Since I don't make "homemade beef stock" and find canned beef stock too heavy, I use 2 cans beef and 2 can chicken and do not skimp on the port. I do make it a day ahead for a company dinner and it improves with age! This is a keeper!!
    I made this recipe and was surprised how the amount of wine and port enriched the sauce without tasting "winey." The second time I made it I could not find boneless short ribs, so I cooked the dish with the bones.....I liked it a little better with the bones, but either way, it is so good!!
    The flavor of this dish was great, but I think I would just prefer to make a beef roast instead.
    This has become the only short rib recipe I'll make. Everyone loves it! It's really simple to do too!
    Not so easy and quick to make but worth the effort. I didn't use homemade stock but it was still divine.
    this wonderful comfort food treat is surprisingly easy to make. however, i would allow more time than expected to shred meat off ribs and to defat the sauce. i also learned that short ribs go fast and to see your butcher early.
    This recipe was easy to follow and was just as good as any dish I could have gotten in a restaurant. It took a lot of time but mostly unattended and was well worth it! I put the ribs over campenelle because I didn't want to make pappardelle.
    With 2 small kids, I tend to avoid long cooking recipes. I did the slow cook on the ribs in the oven for the evening while I did other stuff. I put everything in the fridge overnight and rewarmed it, stripped the bones and cooked it down the next day. Be sure to de-fat the sauce. Great great flavor, be sure to sprinkle with fresh pecorino romano as this makes the dish. I left out the ruby port as I didn't have anything close- just added an extra 1/2 c of red wine. Even my 18 month old went to town on this one! Also, it makes more than 4 servings, probably closer to 6- make extra noodles or save the sauce for round 2.
    I have fixed this twice. Everyone loves it. Sauce is very full flavored.
     Second time I made it, I put in 1 cup of port. Still great!!
    Followed the recipe exactly. It was excellent. The port and red wine (we used a Spanish Rioja) created a rich and flavorful sauce. It was easy, didn't read the recipe so I didn't realize it needed three hours in the oven - so we watched a movie, it was worth the wait.
    Delicious-not that hard to make-rich quality to the meal-I've served it with rice, mashed potatoes and egg noodles!
    We had just visited The Tuscany Region of Italy and had a very similiar dish made with wild boar. But the short ribs were a great substitute.
    wonderful just wonderful!
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