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Braised Short Rib Ragu Pasta Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Short Rib Ragu with Pappardelle

Beef short ribs are pressure-cooked in a tomato red wine sauce with carrots, onions, thyme, and herbs until fall-apart tender, then tossed with pappardelle noodles and finished with Parmigiano Reggiano for a deeply rich and hearty ragu.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 650 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker or Dutch oven

Ingredients
  

Ingredients

  • 1 pound pappardelle wide noodles
  • 10 bone-in short ribs 3 to 4 pounds
  • 2 teaspoons kosher salt Diamond Crystal, plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1 tablespoon olive oil for searing
  • 2 medium carrots diced
  • 1 medium onion diced
  • 2 cloves garlic sliced
  • 3 ounces tomato paste
  • 2 cups dry red wine Chianti or Cabernet
  • 28 ounces plum tomatoes crushed or blended
  • 1 large bay leaf
  • 10 sprigs fresh thyme
  • 1 cup reserved pasta water as needed
  • ½ cup Parmigiano Reggiano grated, for garnish

Instructions
 

Instructions

  • Season short ribs with salt and pepper all over.
  • Heat olive oil in a Dutch oven or pressure cooker over medium-high heat until hot.
  • Sear the short ribs on all sides until golden brown, about 8-10 minutes. Remove and set aside.
  • Lower heat to medium, add diced carrots and onions, and cook until softened, about 5-7 minutes.
  • Add sliced garlic and cook for another 1-2 minutes until fragrant.
  • Add tomato paste, stir, and cook for 2 minutes to caramelize.
  • Pour in the red wine, scraping any bits off the bottom of the pot.
  • Return short ribs to pot. Add tomatoes, bay leaf, and thyme. Simmer, then seal with the pressure cooker lid.
  • Cook on high pressure for 45 minutes. Let pressure release naturally for best flavor.
  • Remove the short ribs, shred meat, discard bones and return meat to the pot.
  • Boil pasta in salted water until al dente. Drain and toss with ragu. Use reserved pasta water to adjust sauce consistency if needed.
  • Serve hot with Parmigiano Reggiano and chopped herbs if desired.

Notes

This dish is perfect for preparing in advance—the flavors only deepen overnight. Use leftover ragu for sandwiches or freeze for future meals.