Beef Short Rib Ragu Recipe

Pat the 2 lbs beef short ribs dry with paper towels. Season all sides evenly with 1 tsp salt and 1 tsp black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

Add the short ribs in batches (do not crowd the pan) and brown on all sides, about 3–4 minutes per side, until deeply caramelized. Transfer browned ribs to a plate and set aside.

Reduce heat to medium. Add the chopped onion (1 cup), chopped carrots (1 cup), and chopped celery (1 cup) to the pot. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6–8 minutes.

Add the sliced mushrooms (8 oz) and continue cooking until the mushrooms release their liquid and it mostly evaporates, about 5 minutes.

Stir in the minced garlic (4 cloves) and cook for 30–60 seconds until fragrant.

Pour in 1 cup red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half, 3–5 minutes.

Return the browned short ribs and any accumulated juices to the pot.

Add 28 oz canned crushed tomatoes and 2 cups beef broth. Stir gently to combine.

Tuck in 2 bay leaves and sprinkle 2 teaspoons fresh thyme over the mixture.

Bring the pot to a gentle simmer, then reduce heat to low. Cover the pot partially (lid slightly ajar) and simmer gently until the short ribs are very tender and falling off the bone, about 2 to 2½ hours. Check every 30 minutes and skim any excess fat from the surface if desired.

When the meat is fork-tender, remove the short ribs to a cutting board and let cool slightly. Discard the bay leaves.

Shred the short rib meat, discarding bones and excess fat, and return the shredded meat to the sauce. Stir to combine and simmer uncovered for another 10–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning with additional salt and pepper if needed.

Bring a large pot of salted water to a boil. Add 12 oz pappardelle and cook according to package instructions until al dente.

Reserve about 1 cup of the pasta cooking water, then drain the pasta.

Add the drained pappardelle to the ragu and toss gently to combine. If the sauce seems too thick, add a little reserved pasta water, a tablespoon at a time, until you reach the desired consistency.

Stir in half of the grated parmesan (about 1/2 cup) into the pasta and ragu, reserving the rest for serving.

Divide the pappardelle and short rib ragu among serving plates. Sprinkle with the remaining parmesan and 1 cup chopped fresh parsley.

Serve hot with extra parmesan at the table.