When was the last time you made a dish so satisfying it stopped you in your tracks?
Short Rib Ragu Pasta is that kind of meal. Rich. Bold. Deeply savory. This isn’t just dinner—it’s a reward.
Whether you’re hosting friends or craving a slow-cooked, soul-warming dinner, this dish checks all the boxes. And with fresh garlic and Italian herbs infused into every bite, you’ll want to make it again and again.
A Comforting Classic That Deserves a Spot on Your Table
Let’s break it down step by step.
Short Rib Ragu Pasta
What You’ll Need
Gather your ingredients. Prepping ahead makes the whole process smooth.
Main Ingredients:
- 4 lbs beef chuck short ribs (bone-in for more flavor)
- 1 tbsp olive oil
- 1 tbsp minced garlic (we recommend Spice World for big flavor)
- 1 tbsp Italian Herb & Garlic seasoning (Spice World blend works great)
- 2 tbsp tomato paste
- 2 large carrots, shredded
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 1 cup red wine (Cabernet or a bold red works best)
- 2 cups beef broth
- 1 can (28 oz) whole peeled tomatoes
- 1 bunch fresh herbs (rosemary, thyme, bay leaves tied together)
- Pappardelle pasta, cooked to al dente
Why Short Ribs?
Short ribs are rich in marbling and connective tissue. That means after a few hours of braising, you get incredibly tender, juicy meat that’s full of flavor.
No other cut melts quite like this.
And when combined with a tomato-wine base and aromatics? Game over.
Step-by-Step Instructions
1. Preheat your oven.
- Set it to 300°F.
2. Season and sear the short ribs.
- Pat the ribs dry.
- Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high.
- Sear all sides until deeply browned (about 2–3 minutes per side).
- Remove and set aside.
3. Build the flavor base.
- In the same pot, add:
- 1 tbsp minced garlic
- 1 tbsp Italian Herb & Garlic seasoning
- Carrots, celery, onion
- Sauté for 5–7 minutes, until veggies are softened.
4. Add the tomato paste.
- Stir in 2 tbsp of tomato paste.
- Cook for 2 minutes until it starts to darken and caramelize.
5. Deglaze with red wine.
- Pour in 1 cup of red wine.
- Scrape the bottom of the pot to release all those flavorful brown bits.
- Simmer until reduced by half (5–6 minutes).
6. Add tomatoes and broth.
- Pour in:
- The 28 oz can of whole peeled tomatoes (crush them gently by hand or with a spoon)
- 2 cups of beef broth
- Stir to combine everything.
7. Add short ribs and herbs.
- Nestle the seared short ribs back into the pot.
- Add your bundle of fresh herbs.
- Cover tightly.
8. Braise in the oven.
- Transfer the pot to your preheated oven.
- Let it cook for 3 hours.
- Don’t rush this step—the low and slow method is key.
9. Shred the meat.
- Remove the short ribs from the pot.
- Use two forks to shred the meat.
- Discard any large pieces of fat or bones.
10. Blend the sauce.
- Remove the herb bundle.
- Blend the sauce with an immersion blender or standard blender until smooth.
- Return the shredded meat to the sauce. Stir to combine.
11. Cook the pasta.
- Boil your pappardelle pasta in salted water according to package directions.
- Drain, but don’t rinse.
12. Bring it all together.
- Toss the pasta with the rich ragu sauce.
- Make sure every strand is coated.
13. Serve immediately.
- Plate the pasta in wide bowls.
- Optional: top with fresh grated Parmesan and chopped parsley.
Why This Recipe Works
- Bold flavor: The wine, tomato, and garlic combo creates a deep, savory sauce.
- Perfect texture: The meat shreds beautifully and clings to the pasta.
- Meal prep win: You can make the sauce a day ahead. It tastes even better after resting.
Tips for Best Results
- Use quality short ribs. Marbled meat = tender results.
- Don’t skip searing. That’s where the depth of flavor begins.
- Red wine matters. Use something you’d enjoy drinking.
- Fresh herbs are key. Dried ones don’t provide the same aroma or flavor impact.
- Use wide pasta. Pappardelle holds up best with this chunky sauce.
Make It Your Own
Want to switch things up?
- Sub in rigatoni or tagliatelle if pappardelle isn’t available.
- Add a dash of red pepper flakes if you like a little heat.
- Want it dairy-free? Skip the cheese topping—it’s still amazing.
- Looking for gluten-free? Use your favorite GF pasta brand.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze sauce (not pasta) for up to 2 months.
- Reheat gently: Warm over low heat on the stove. Add a splash of broth if needed.
Common Questions
Can I make this without wine?
Yes. Substitute with more beef broth and a splash of balsamic vinegar.
Can I use boneless short ribs?
You can, but bone-in provides more flavor and richness.
What if I don’t have a Dutch oven?
Use any heavy oven-safe pot with a tight-fitting lid.
If you’re looking for a hearty pasta that delivers on flavor, Short Rib Ragu Pasta is your answer.
It’s the kind of dish that feels special without being complicated.
You’ll impress your guests—or just treat yourself to something unforgettable.
Give it a try.
Your taste buds will thank you.
