7 Short Rib Ragu Pappardelle Recipes That Slap

Craving a pasta night that actually feels special? These short rib ragu pappardelle recipes bring big flavor, slow-cooked comfort, and a little kitchen swagger. We’re talking silky ribbons of pasta tangled with lush, fall-apart beef and sauce you’ll want to eat by the spoonful. Ready to turn a simple dinner into a mic-drop moment?

1. Classic Sunday Short Rib Ragu That Turns Heads

This is the gold-standard ragu—rich, velvety, and perfect for lazy Sundays. The kind of sauce that makes the whole house smell like you’ve been cooking for hours (because you did, and it was worth it). It’s a hug in a bowl, with zero regrets.

Ingredients:

• 3 lb bone-in beef short ribs
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 (28-oz) can crushed tomatoes
• 1 cup beef stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 12 oz pappardelle
• 2 tbsp unsalted butter
• 1/3 cup grated Parmigiano-Reggiano, plus more for serving

Instructions:

1. Pat ribs dry, season with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high and sear ribs on all sides until deeply browned, 8–10 minutes. Remove to a plate.
2. Add onion, carrots, and celery. Cook until softened and golden, 6–8 minutes. Stir in garlic and tomato paste; cook 2 minutes until brick red and fragrant.
3. Deglaze with red wine, scraping up browned bits. Simmer 2 minutes, then add crushed tomatoes, beef stock, thyme, and bay leaf. Return ribs and any juices.
4. Bring to a simmer, cover, and cook on low 2.5–3 hours, until meat shreds easily. Remove ribs, discard bones and thyme stems, and shred meat. Skim excess fat from sauce, then return meat.
5. Boil pappardelle in salted water until al dente. Transfer pasta to the ragu with a splash of pasta water, add butter and cheese, and toss until glossy.
6. Season to taste and serve hot with extra Parm.

Finish with a drizzle of good olive oil and cracked pepper. Want more oomph? Stir in a spoon of mascarpone right before serving for extra silkiness. FYI: leftovers taste even better tomorrow.

2. Red Wine And Rosemary Ragu For Date Night Glory

When you want drama and depth, this one delivers. A hit of bold red wine and woodsy rosemary make this ragu feel like a fancy trattoria dish. Dim the lights and pretend you have a reservations-only policy.

Ingredients:

• 3 lb beef short ribs, bone-in
• 1.5 tsp kosher salt, 1 tsp black pepper
• 2 tbsp olive oil
• 1 large shallot, minced
• 1 small onion, diced
• 3 cloves garlic, sliced
• 2 tbsp tomato paste
• 1.25 cups dry red wine (Chianti, Sangiovese, or Pinot Noir)
• 1 (14.5-oz) can tomato sauce
• 1 cup beef broth
• 2 sprigs rosemary
• 1 tsp crushed red pepper flakes (optional)
• 12 oz pappardelle
• 2 tbsp butter, cold
• Pecorino Romano, grated, for serving

Instructions:

1. Season ribs. Sear in olive oil over medium-high until crusty and brown, about 10 minutes total. Remove to a plate.
2. Sauté shallot and onion until translucent, 5 minutes. Add garlic and tomato paste; cook 1–2 minutes.
3. Pour in wine; simmer 3 minutes to reduce slightly. Add tomato sauce, broth, rosemary, and red pepper flakes. Nestle ribs into the pot.
4. Cover and simmer gently for 3 hours, turning ribs once, until meat falls apart. Remove bones and rosemary; shred meat and return to sauce.
5. Cook pappardelle in salted water until al dente. Toss with ragu, swirling in cold butter to emulsify and gloss the sauce.
6. Plate and shower with Pecorino. Adjust salt and heat if needed.

Serve with a green salad and the same wine you used to cook. Want extra depth? Add a splash of balsamic vinegar at the end to brighten everything up.

3. Slow-Cooker Set-It-And-Forget-It Weeknight Wonder

No time to babysit a pot? Let the slow cooker do the heavy lifting. You’ll get tender short ribs and a full-bodied sauce while you live your best multitask life.

Ingredients:

• 3 lb short ribs, bone-in or boneless
• 2 tsp salt, 1 tsp pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (or beef broth)
• 1 (28-oz) can crushed tomatoes
• 1 cup beef broth
• 2 tsp Italian seasoning
• 1 bay leaf
• 12 oz pappardelle
• 1/4 cup heavy cream (optional)
• Parmesan and parsley for serving

Instructions:

1. Season ribs. Sear in olive oil in a skillet until browned, 8–10 minutes. Transfer to slow cooker.
2. In the same pan, sauté onion and carrots 5 minutes. Add garlic and tomato paste; cook 1 minute. Deglaze with wine, scraping up bits.
3. Pour mixture into slow cooker. Add crushed tomatoes, broth, Italian seasoning, and bay leaf. Cover and cook on Low 8–9 hours or High 5–6 hours.
4. Remove ribs; discard bones. Shred meat, skim excess fat from sauce, and return meat to the cooker. Stir in heavy cream if using.
5. Boil pappardelle until al dente. Toss with ragu and a splash of pasta water.
6. Top with Parmesan and parsley.

Meal prep tip: freeze half the ragu in a flat bag for emergency pasta nights. IMO, it tastes even better after a day in the fridge.

4. Tomato-Basil “Sunday Gravy” With A Silky Finish

Think of this as a brighter, slightly lighter ragu with big tomato energy and a whisper of basil. It still brings that melt-in-your-mouth short rib magic, but with a fresh lift. Perfect for spring or when you want something cozy but not heavy.

Ingredients:

• 3 lb short ribs
• 1.5 tsp salt, 1 tsp pepper
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 cup dry white wine or light red
• 1 (28-oz) can San Marzano tomatoes, hand-crushed
• 1/2 cup chicken stock
• 1 cup packed basil leaves, torn, plus more for garnish
• 1/4 cup grated Parmesan
• 2 tbsp butter
• 12 oz pappardelle

Instructions:

1. Season and sear ribs in olive oil until browned. Remove.
2. Cook onion until translucent. Add garlic and red pepper; cook 30 seconds. Stir in tomato paste and toast 1 minute.
3. Deglaze with wine; reduce by half. Add tomatoes and stock; return ribs and bring to a gentle simmer.
4. Cover and cook 2.5–3 hours until fork-tender. Shred meat, discard bones, and skim fat.
5. Stir in basil, Parmesan, and butter. Simmer 5 minutes to meld flavors.
6. Cook pappardelle and toss with sauce, adding pasta water as needed.

Finish with extra basil and a squeeze of lemon for brightness. Want it richer? Stir in a spoon of ricotta right before serving—game changer.

5. Mushroom And Porcini Power Ragu For Umami Lovers

Earthy mushrooms plus beefy short ribs? Say less. Dried porcini and sautéed creminis add layers of savory flavor that make every bite feel luxurious.

Ingredients:

• 3 lb short ribs
• 2 tsp salt, 1 tsp pepper
• 2 tbsp olive oil
• 1 oz dried porcini mushrooms
• 1 cup boiling water
• 10 oz cremini mushrooms, sliced
• 1 shallot, minced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 (14.5-oz) can tomato puree
• 1 cup beef stock
• 1 tsp soy sauce or Worcestershire
• 1 tsp fresh thyme leaves
• 12 oz pappardelle
• Pecorino and parsley to finish

Instructions:

1. Soak dried porcini in boiling water for 20 minutes. Strain, reserving liquid; chop porcini.
2. Season ribs and sear in olive oil until browned. Remove.
3. Sauté creminis until browned and their liquid evaporates. Add shallot and garlic; cook 1 minute.
4. Stir in tomato paste; cook 1 minute. Deglaze with wine; reduce by half.
5. Add tomato puree, beef stock, soy sauce, thyme, chopped porcini, and strained porcini liquid (avoid grit). Return ribs.
6. Simmer covered 3 hours until tender. Shred meat, skim fat, and return to sauce.
7. Cook pappardelle and toss with ragu. Top with Pecorino and parsley.

For even more umami, add a dab of miso at the end—seriously, it slaps. Pair with roasted asparagus or a crisp arugula salad.

6. Spicy Calabrian Chili Ragu With Big Energy

Heat seekers, this one’s for you. Calabrian chili paste brings smoky, fruity heat that wakes up the whole pot. It’s bold, saucy, and ready to steal the show.

Ingredients:

• 3 lb short ribs
• 2 tsp salt, 1 tsp pepper
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp Calabrian chili paste (adjust to taste)
• 2 tbsp tomato paste
• 1 cup red wine
• 1 (28-oz) can crushed tomatoes
• 1 cup beef broth
• 1 tsp smoked paprika
• 12 oz pappardelle
• 2 tbsp butter
• Ricotta salata or Parmesan, for serving

Instructions:

1. Season and sear ribs in olive oil. Remove to a plate.
2. Cook onion until soft. Add garlic, chili paste, and tomato paste; cook 2 minutes to toast.
3. Deglaze with wine; reduce slightly. Add crushed tomatoes, broth, and smoked paprika. Return ribs and bring to a low simmer.
4. Cover and cook 2.5–3 hours until meat shreds. Skim fat and shred ribs into sauce.
5. Boil pappardelle; toss with ragu and butter until glossy.
6. Top with ricotta salata or Parmesan and more chili paste if you’re brave.

Cool the heat with a dollop of whipped ricotta or a splash of cream. Pro tip: reserve some pasta water to loosen the sauce without dulling the spice.

7. Instant Pot Speedy Comfort For Impatient Gourmets

Want slow-cooked flavor in a fraction of the time? The Instant Pot says “I got you.” You’ll still get that spoon-tender beef and deep flavor, just faster.

Ingredients:

• 3 lb short ribs, bone-in
• 2 tsp kosher salt, 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (or beef broth)
• 1 (28-oz) can crushed tomatoes
• 1 cup beef broth
• 1 tsp dried oregano
• 1 bay leaf
• 12 oz pappardelle
• 2 tbsp butter
• 1/3 cup grated Parmesan

Instructions:

1. Season ribs. Set Instant Pot to Sauté (High), add oil, and brown ribs on all sides. Remove to a plate.
2. Sauté onion and carrots 5 minutes. Add garlic and tomato paste; cook 1 minute.
3. Pour in wine; simmer 2 minutes to reduce. Add crushed tomatoes, broth, oregano, and bay leaf. Return ribs and any juices.
4. Seal and cook on Manual/Pressure Cook for 45 minutes. Natural release for 15 minutes, then quick release remaining pressure.
5. Remove ribs; discard bones and bay leaf. Shred meat and skim fat. Return meat to pot and simmer on Sauté to thicken if needed.
6. Cook pappardelle. Toss with ragu, butter, and Parmesan until glossy.

Short on time for sides? Serve with garlicky sautéed spinach and call it a night. Trust me, no one will complain.

Ready to choose your favorite? Whether you want slow and sultry or fast and furious, these short rib ragu pappardelle recipes deliver outrageous flavor every time. Boil the pasta, pour the wine, and make your kitchen smell like a dream. Seriously—you’ve got this.