Braised Short Rib Ragu with Silky Pappardelle
Recipe Introduction: Your Ultimate Comfort Food
Fancy a proper belly warming treat? Ever dreamt of a dish that just screams "cosy Sunday"? Well, let's talk about my absolute favourite: short rib ragu with pappardelle .
Honestly, this is proper comfort food heaven and I’m dying to share it.
What’s the Story with Short Rib Ragu ?
This dish hails from Italy, where slow cooked sauces are practically a religion. It's all about transforming simple ingredients into something extraordinary with a little time and love.
Don't be scared off by the fancy name; this pappardelle pasta recipe is achievable for anyone. It takes about 3.
5- 4 hours from start to finish, but most of that is hands off braising time. This recipe makes around six generous servings perfect for a family dinner or a gathering with mates.
The Magic of Melt-in-Your Mouth Braised Short Ribs
One of the main benefits of cooking like this is that it's absolutely packed with flavour. The beef transforms into a rich and tender delight.
This slow cooked ragu is incredible because you only need to do the searing, leave in the oven and you get this amazing aroma through the house.
It is also a fantastic source of protein. Picture this: a cold evening, fire on, and a plate piled high with this goodness.
This beef short rib recipe creates memories, mate!
Why This Short Rib Ragu With Pappardelle is Special?
Loads of recipes out there for the same thing, but I reckon the secret is in the patience . Don't rush the braising.
Also, using proper quality ingredients good beef, decent tomatoes, and don't even get me started on the wine. It makes a world of difference.
You can use dried pasta, of course, but go all out with some Homemade Pappardelle , if you feel like a bit of a project.
And I'm here for it.
Let's dive into what you will need to make this great Italian pasta dishes .
Ingredients & Equipment for the Best Short Rib Ragu with Pappardelle
Right, before we dive headfirst into this amazing short rib ragu with pappardelle , let’s gather our bits and bobs.
This ain't a race, but having everything ready makes it a doddle, trust me. I swear, nothing is worse than realising you are missing something mid-cook! This Italian pasta dishes is going to taste even better if you're relaxed.
Main Ingredients: Let's Break it Down
Okay, so here's what you'll need. Remember, quality matters. Especially with the beef!
- Beef Short Ribs: 1.5 kg (3.3 lbs) . Boneless is easiest, cut into 2 inch (5cm) chunks. Look for well marbled ribs. That fat is flavour, baby! The best beef short rib recipe always uses great quality meat.
- Olive Oil: 2 tablespoons , extra virgin.
- Onion: 1 large (about 1 cup ), finely chopped.
- Carrots: 2 (about 1 cup ), finely chopped.
- Celery: 2 stalks (about 1 cup ), finely chopped.
- Garlic: 4 cloves , minced.
- Tomato Paste: 2 tablespoons .
- Dry Red Wine: 1 cup (Chianti or Cabernet Sauvignon work a treat).
- Crushed Tomatoes: 2 (796ml/28oz) cans.
- Beef Broth: 2 cups (low sodium).
- Rosemary: 2 sprigs , fresh.
- Bay Leaves: 2 .
- Salt & Pepper: To taste. Obvs.
- Pappardelle: 400g (14 oz) "00" flour (or all-purpose), 4 large eggs , pinch of salt if you are making Homemade pappardelle
- Butter: 113g (4 oz) unsalted, cubed.
- Pasta Water: ½ cup , reserved.
- Parmesan Cheese: ½ cup , grated, plus extra for serving.
- Parsley: Fresh, chopped (for garnish).
Seasoning Notes: Flavour Bombs
This is where the magic happens, lads!
For the ragu, rosemary and bay leaves are essential . They give that classic, comforting slow cooked ragu vibe, perfect for Sunday dinner ideas .
A good pinch of salt and pepper is key, and don't be shy with the garlic! For a flavour boost, consider a cheeky pinch of red pepper flakes to the short rib ragu
If you haven't got rosemary, thyme is a decent sub. No red wine? Beef broth and a splash of balsamic will do in a pinch.
Equipment Needed: Keep it Simple
You don't need fancy gear for this. Seriously!
- Large Dutch oven or heavy bottomed pot . For braised short ribs perfection.
- Large pot for boiling pasta.
- Pasta machine (if you're making your own pappardelle). Honestly, it's worth it! But shop bought is fine too.
- Cutting board and Chef's knife .
See? Not too scary, right? Let's get cooking!
Cooking Method: Unleash the Braising Magic for Short Rib Ragu with Pappardelle
Honestly, have you ever had that craving for something utterly comforting? Like a massive hug in a bowl? Well, that's exactly what this short rib ragu with pappardelle delivers.
We're talking slow cooked, fall apart tender short ribs swimming in a rich, luscious sauce. Trust me, forget your diet for one night; this is worth it!
Prep Steps: Get Your Act Together (Mise en Place, Darling!)
Essential mise en place is your best friend here. Chop your onions, carrots, and celery. Mince that garlic. Basically, have everything ready to go.
It's like prepping for a painting; it saves you from stressing later. For time saving tips, chop all the veggies at once.
Store them in separate bowls. Easy peasy! And safety first, obviously. Keep your fingers away from the knife!
step-by-step: The Road to Ragutopia
- First, season the 1.5 kg short ribs like you mean it! Salt and pepper. Loads.
- Sear those bad boys in 2 tablespoons of hot olive oil. Get a nice brown crust on all sides.
- Sauté 1 cup each of chopped onion, carrot, and celery in the same pot. Cook for 8- 10 minutes until softened. Add 4 cloves minced garlic and 2 tablespoons tomato paste. Cook for 1 minute .
- Deglaze with 1 cup red wine. Scrape up all those yummy browned bits. Add two 796ml cans of crushed tomatoes, 2 cups beef broth, rosemary, and bay leaves. Simmer.
- Braise in a 160° C ( 325° F) oven for 3-3. 5 hours . Until the short ribs are fork tender!
Pro Tips: Secret Weapons for Epic Ragu
Don't rush the sear! It builds flavour. Slow cooking is key! The lower and slower, the better. If you can let the finished short rib ragu sit in the fridge overnight, do it.
The flavors meld like crazy. I remember once I tried to speed up the searing and the meat was tough, avoid that, ok?
This braised short ribs recipe is a perfect one for a Sunday dinner ideas . It creates a rich pasta sauce that is deeply satisfying.
The use of beef short rib recipe elevates the flavour. You can even try making homemade pappardelle to really impress your friends.
This comforting classic will transport you right to Italy!
Recipe Notes for the Perfect Short Rib Ragu with Pappardelle
Okay, so you're ready to tackle this awesome short rib ragu with pappardelle ? Brilliant! But before you dive headfirst, let's chat about some insider tips.
These are the bits and bobs that'll take your dish from "nice" to "OH. MY. GOODNESS!"
Serving Suggestions: Making it Look and Taste Amazing
Presentation is key, even for comfort food recipes! Think rustic chic. Plate the pappardelle pasta recipe with a generous serving of that glorious short rib ragu .
Then, don't skimp on the fresh parsley and a proper grating of Parmesan. We're talking avalanche of cheese here, people.
For extra fanciness, a drizzle of good quality olive oil never hurt anyone.
On the side? Honestly, some crusty bread is essential for mopping up all that rich pasta sauce . A simple green salad with a tangy vinaigrette cuts through the richness nicely too.
And to drink? A glass of red wine something like a Chianti is perfect .
Storage Tips: Making it Last (If it Can!)
Right, so you've got leftovers? Lucky you! The short rib ragu will keep in the fridge for 3-4 days in an airtight container.
Honestly, it tastes even better the next day because the flavours have more time to mingle, it's a great Sunday dinner ideas !
Freezing is also an option! Let it cool completely, then portion it into freezer safe bags or containers. It'll keep for up to 3 months .
When reheating, thaw it overnight in the fridge. You can then gently reheat it on the hob or in the microwave.
If it seems a little dry, add a splash of beef broth or water.
Variations: Making it Your Own
Fancy a twist? No worries, easy peasy! For a lighter version, you could swap out some of the beef for mushrooms.
It'll still be mega flavourful. For spice lovers, a pinch of red pepper flakes in the ragu gives it a cheeky little kick.
You can use tagliatelle or fettuccine if you can't find pappardelle .
For a gluten-free option, simply use gluten-free pasta. Easy peasy!
Nutrition Basics: Fueling Your Body and Soul
Okay, so this isn't exactly a salad, is it? But hey, life's about balance. This beef short rib recipe is packed with protein from the short ribs and carbohydrates for energy from the pasta.
The slow cooked ragu provides a good dose of flavour, and the vegetables add some much needed vitamins.
Just remember it's comfort food recipes , enjoy it!
So there you have it, my friends! You are now armed with all the knowledge you need to create a truly epic braised short ribs with pappardelle.
Now go forth, cook, and impress! I'm sure this Italian pasta dishes will be amazing!
Frequently Asked Questions
Can I make short rib ragu with pappardelle ahead of time?
Absolutely! In fact, like a good cup of tea, this dish often tastes even better the next day. The flavors have more time to meld together. Just store the ragu separately from the cooked pasta in the fridge, and then combine them when you're ready to serve.
You might need to add a splash of water when reheating the ragu to loosen it up.
I don't have pappardelle pasta. What else can I use for this short rib ragu?
No worries, mate! While pappardelle's wide ribbons are fantastic for catching all that delicious ragu, you can certainly substitute it. Tagliatelle or fettuccine work beautifully. Even rigatoni or penne would be a good shout, as their ridges will grab onto the sauce nicely.
Think of it like swapping your favourite football boots - still get the job done!
What's the best way to store leftover short rib ragu with pappardelle?
Store any leftover short rib ragu separately from the cooked pasta in airtight containers in the fridge. This prevents the pasta from getting soggy. The ragu will keep well for 3-4 days. When reheating, you might need to add a little water or broth to loosen the sauce. You can also freeze the ragu for up to 2-3 months.
Just defrost thoroughly before reheating.
Can I make short rib ragu with pappardelle in a slow cooker or Instant Pot?
You sure can! For a slow cooker, sear the short ribs as instructed in the recipe, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. For an Instant Pot, use the sauté function to sear the ribs and cook the vegetables.
Then, add the remaining ingredients and cook on high pressure for 45 minutes, followed by a natural pressure release of 15 minutes. It's like a culinary shortcut!
I'm watching my calorie intake. How can I make this short rib ragu with pappardelle healthier?
Good on ya for thinking about that! You can make a few tweaks to lighten things up. Trim excess fat from the short ribs before searing. Use a leaner beef broth. You could also use whole wheat pasta for extra fiber and cut back on the amount of cheese. Or maybe bulk it out with extra veg, as your mum would say!
Braised Short Rib Ragu With Silky Pappardelle
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 800 |
|---|---|
| Fat | 45g |
| Fiber | 5g |
