Short Rib Ragu With Pappardelle

Short Rib Ragu with Pappardelle

Serves: 2 servings
Cooking Time: 4 hours
Short Rib Ragu With Pappardelle


  • 1 ½ lb short rib, bone in
  • 1 large onion
  • 1 cup red wine
  • 4 garlic cloves
  • 2 cup beef stock
  • 1 carrot, sliced
  • 1 can crushed tomatoes
  • 1 can tomato paste
  • 2 bay leaves
  • 1 tablespoon raw honey
  • Parpadelle to serve with
  • Fresh parmesan cheese
  • ½ cup fresh chopped parsley


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  1. Season the meat with salt and pepper on both sides. Heat the dutch oven with a little olive oil then sear the short ribs on each side. The take out and set aside.
  2. Turn the heat to medium and add in the chopped onion and let that cook down for a few minutes and then toss in the chopped garlic. Next add the chopped carrot and cook for another 5 minutes or so.
  3. Add in the crushed tomatoes, tomato paste, red wine, beef stock, bay leaves, salt and pepper and give a nice big stir. Take the meat and place it back into the sauce sumberging it into the sauce.. Cover and place on low heat for 3 hours. Stir often.
  4. When the meat is falling off the bone and nice and tender remove the bones and let the meat fall into the sauce.
  5. Boil the pappardelle pasta until al dente, drain and then plate it. Take some of the tomato sauce and a heap of meat and spoon over the pasta. Garnish with fresh grated parmesan and chopped parsley.