This rich and creamy red wine braised short rib ragu with pappardelle will warm you up from the inside out! Top it off with a mountain of parmesan cheese and a bold glass of red wine and you’ve got the coziest dinner ever!
Cooking these short ribs will fill your home with the most incredible aroma! There’s something extra special about a slow-cooked meal, it’s a true labor of love! Braised short ribs make for the perfect Sunday supper, date night meal or dinner to impress!
This ragu is finished with pappardelle and mascarpone cheese. Alternatively, you can also serve it with creamy parmesan polenta or mashed potatoes.
Short Rib Ragu with Pappardelle, Step by Step â
Browning the meat creates an extra depth of flavor in the sauce.
The secret to making tomato paste taste great is caramelization. Once it goes dark and starts to stick to the pan deglaze with the red wine.
Reduce the wine by half then add the chicken stock. Bring to a simmer, cover and braise for 3-4 hours.
Remove the meat from the bones and shred it a bit then add it back into the sauce Stir in the mascarpone cheese and pappardelle.
Short Rib Ragu with Pappardelle
- 3 lbs bone in short ribs
- 1 onion, diced
- 1 carrot, peeled and diced
- 4 cloves garlic, finely chopped
- 3 tbs tomato paste
- 3 sprigs thyme
- 2 c red wine
- 1 qt chicken stock
- 4 tbs mascarpone cheese
- 1 lb pappardelle
- 1 c parmesan
- Pre-heat a large dutch oven or pot with a lid to medium-high heat. Season the short ribs with salt and pepper, add a splash of oil to the pan, then sear on all four sides until golden brown and crispy, about two minutes on each side. Remove the short ribs from the pan and set aside.
- Turn the heat down to medium and saute the carrots, onions and garlic until soft, no need to caramelize. Stir in the tomato paste, cook for 2 minutes, then deglaze with the wine. Let the wine reduce by half.
- Add the short ribs back into the pan along with the chicken stock and thyme. The short ribs should be covered about 2/3 with the liquid in the pot, depending on the size of your pot you may need to add more chicken stock. Bring everything to a simmer then cover.
- Let the ribs gently simmer on the stovetop, or in a preheated 350-degree oven for 3-4 hours. I like to check them every hour or so, stirring the bottom of the pot to ensure the braising liquid isn't scorching. Use a ladle to skim excess fat that forms at the surface. You will know they are done when the bones are falling out and the meat is fork-tender.Â
- When the ribs are done remove them from the pot and set aside until they are cool enough to handle them. At this point, I like to buzz the sauce with an immersion blender, or you can use a potato masher, just to break up the carrots and onions a bit, this step is optional. Remove and discard the bones, then shred the meat with your hands or two forks and add it back into the braising liquid.
- When adding the mascarpone you want to temper it into the sauce. To do this, take a ladle full of sauce and put it into a small bowl. Stir the mascarpone into the bowl then add it all back into the pot. This will ensure that the mascarpone doesn’t split or curdle in the ragu.
- Lastly, add the cooked pappardelle to the pan and toss it with the ragu. Serve immediately with lots of shaved parmesan on top.Â