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Short Rib Ragu with Pappardelle

Prep Time 10 mins
Cook Time 4 hrs
Course Main Course
Cuisine Italian
Servings 6 people


  • 3 Tbsp Oil
  • 1.5 kg Beef short ribs
  • 2 Bay leaves
  • 2 sprigs Rosemary
  • 5 sprigs Thyme
  • 2 sprigs Flat leaf parsley
  • 2 tablespoons vegetable oil
  • 4 Carrots diced
  • 3 stalks Celery diced
  • 3 Onions diced
  • 1 Tbsp Plain flour
  • 3 Tbsp Tomato paste
  • 1 bottle 75cl Red wine, such as cabernet
  • 1 head Garlic peeled
  • 600 ml Beef stock
  • 500-600 g Dried parpadelle
  • Chopped parsley for garnish
  • Grated Pecorino Romano or Parmesan for garnish


  • Season shorb ribs generously with salt & pepper.
  • Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.
  • In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
  • Add flour + tomato paste. Stir to combine.
  • Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
  • Add remaining red wine, and simmer for 10 mins.
  • In the meantime, preheat oven to 170C
  • Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
  • Return browned ribs to the pot. Bring to simmer.
  • Cover and place in the oven. Cook until ribs are tender, about 3 hours.
  • Remove the cooked ribs.
  • Remove sprigs of herbs & discard.
  • Remove meat from the bones, and shred into small pieces.
  • Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
  • Taste & season

Serving Instructions

  • Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  • Add pasta to the sauce with some pasta water. Mix well.
  • Take off heat. Add chopped basil. Stir through.
  • Serve immediately, sprinkled pecorino romano or parmesan.
Keyword Beef, European, Italian, Pasta, Short Ribs