Melt-in-Your-Mouth Oven Short Rib Ragu with Pappardelle: A Comfort Food Masterpiece

There’s something irresistibly comforting about a dish like Oven Short Rib Ragu with Pappardelle. It’s the kind of meal that invites you to linger at the table, surrounded by family, laughter, and stories. I’ve always believed that the heart of a home is the kitchen, and this recipe is a testament to that. It’s a dish that echoes the warmth of my grandmother’s kitchen, where I first learned the magic of turning simple ingredients into something extraordinary. Join me, let’s delve into the warmth and richness of this delightful ragu that’s perfect for creating cherished family moments.

Why You’ll Love This Oven Short Rib Ragu with Pappardelle

This Oven Short Rib Ragu with Pappardelle is more than just a meal; it’s an experience. The melt-in-your-mouth tenderness of the short ribs, combined with the wide ribbons of pappardelle, creates a dish that feels both luxurious and comforting. What makes this recipe a staple in our home is its ability to bring everyone to the table, eagerly awaiting that first bite. The rich, flavorful sauce is perfect for those evenings when you want to slow down and savor every moment. Cooking this ragu reminds me of the Sundays spent in my grandmother’s kitchen, where time slowed, and love was shared over hearty meals.

Ingredients You’ll Need for This Oven Short Rib Ragu with Pappardelle

• 2 pounds beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tablespoon tomato paste
• 1 cup red wine (substitute beef broth if preferred)
• 1 can (28 ounces) crushed tomatoes
• 1 cup beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 pound pappardelle pasta
• Freshly grated Parmesan cheese, for serving

Nutrition Facts

• Calories: 650 per serving
• Protein: 35g
• Fat: 30g
• Carbohydrates: 60g
• Fiber: 6g
• Sugar: 8g
• Sodium: 600mg

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Steps to Create Your Oven Short Rib Ragu with Pappardelle

1. Preheat your oven to 325°F.
2. Season the short ribs generously with salt and black pepper.
3. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 8-10 minutes. Remove the ribs and set them aside.
4. Add the onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for an additional minute.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5-7 minutes.
7. Return the short ribs to the pot and add the crushed tomatoes, beef broth, thyme, and bay leaves. Bring to a simmer.
8. Cover the pot and transfer it to the oven. Cook for 2 1/2 to 3 hours, or until the short ribs are fall-apart tender.
9. Remove the pot from the oven and discard the thyme sprigs and bay leaves. Shred the meat using two forks, discarding any excess fat.
10. Meanwhile, cook the pappardelle according to package instructions. Drain and add to the ragu, tossing to coat the pasta evenly.
11. Serve with a generous sprinkle of freshly grated Parmesan cheese.

Tips for Making the Best Oven Short Rib Ragu with Pappardelle

As with any cherished family recipe, the little details make all the difference. When searing the short ribs, take your time to ensure a deep, brown crust—it’s where much of the flavor develops. If you can, prepare this dish a day ahead; the flavors deepen beautifully overnight. And remember, the wine choice matters—choose something you’d be happy to sip while cooking. My grandmother always said, “Good wine makes good food.”

Serving Suggestions and Pairings

This ragu pairs beautifully with a simple green salad tossed in a light vinaigrette, offering a refreshing contrast to the rich, hearty sauce. A loaf of crusty bread on the side is perfect for soaking up every last drop. If you’re feeling indulgent, a glass of the same red wine used in the sauce is a delightful companion, bringing the meal full circle.

Storage and Reheating Tips

Leftovers of this dish are a treasure. Store any remaining ragu in an airtight container in the refrigerator for up to three days. To reheat, gently warm the ragu in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce. For freezing, transfer the cooled ragu to a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What are the main ingredients for Oven Short Rib Ragu with Pappardelle?

The main ingredients for Oven Short Rib Ragu with Pappardelle include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Oven Short Rib Ragu with Pappardelle?

The total time to make Oven Short Rib Ragu with Pappardelle includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Oven Short Rib Ragu with Pappardelle ahead of time?

Yes, Oven Short Rib Ragu with Pappardelle can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Oven Short Rib Ragu with Pappardelle?

Oven Short Rib Ragu with Pappardelle pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Oven Short Rib Ragu with Pappardelle suitable for special diets?

Depending on the ingredients used, Oven Short Rib Ragu with Pappardelle may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This Oven Short Rib Ragu with Pappardelle is more than just a recipe; it’s a celebration of the connections that food creates. It’s a dish that invites you to pause, savor, and share with those you love. As you bring this meal to your own table, I hope it becomes a part of your cherished family traditions, just as it has for mine. So go ahead, grab a fork, and enjoy every bite of this flavorful journey.