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Rich Beef Ragu with Pappardelle

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 155 minsscheduleTotal: 170 minsoutdoor_grillBraisedlocal_fire_departmentMild
Allergens:warningGlutenwarningDairywarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

14 Steps Total
01
Preparation
00:00:22

Cut 3-4 pounds short ribs into bite-sized cubes.

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Watch out

Use a sharp knife carefully when cutting meat to prevent slipping.

Ingredients:short ribs (3.5 pound)
Tools:knife
02
Preparation
00:00:47

Season all sides of the cubed beef evenly with salt and pepper.

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Watch out

Wash hands thoroughly after handling raw meat to avoid cross-contamination.

Ingredients:short ribsSalt (1 piece)Pepper (1 piece)
03
Active Cooking
00:01:16

Heat 2 tbsp olive oil in a pan over medium-high heat for 3-4 minutes, carefully lower in the seasoned beef, and sear for about 3 minutes on each side until deep rich brown, then remove from the pan.

local_fire_departmentmedium-high heat
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Watch out

Carefully lower meat into hot oil to avoid hot oil splashing and burning yourself, otherwise oil will splatter everywhere.

Ingredients:olive oil (2 tbsp)short ribs
Tools:panTongs
04
Active Cooking
00:01:40

Pour in 3 oz tomato paste into the pan over medium heat, smash and spread it out, stirring every 30 seconds for 3-4 minutes until it darkens and dries out significantly.

local_fire_departmentmedium heat
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Watch out

Stir tomato paste frequently so it caramelizes without burning, otherwise it will scorch and taste bitter.

Ingredients:tomato paste (3 oz)
Tools:spatula
05
Preparation
00:02:24

Dice carrots and yellow onion into small pieces.

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Watch out

Keep fingers curled inward when dicing vegetables to protect against knife cuts.

Ingredients:carrots (3 piece)yellow onion (1 piece)
Tools:knife
06
Active Cooking
00:03:14

In a Dutch oven over medium heat, add 2 tbsp olive oil and 2 tbsp unsalted butter, then add the diced carrots and yellow onion, salt, pepper, 6 sprigs fresh thyme, and 1/2 tsp crushed red pepper, and cook down for about 8 minutes.

local_fire_departmentmedium heat
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Watch out

Stir vegetables regularly so they soften evenly without burning on the bottom.

Ingredients:olive oil (2 tbsp)Unsalted butter (2 tbsp)carrotsyellow onionSalt (1 piece)Pepper (1 piece)fresh thyme (6 piece)crushed red pepper (0.5 tsp)
Tools:cast iron pot
07
Active Cooking
00:03:55

Add the cooked tomato paste into the vegetable pot and work it in for about 1 minute.

local_fire_departmentmedium heat
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Watch out

Stir continuously to blend the paste evenly with the vegetables.

Ingredients:tomato paste
08
Active Cooking
00:04:31

Pour in 1 cup dry red wine and cook down for about 5 minutes until fully reduced.

local_fire_departmentmedium heat
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Watch out

Simmer wine until fully reduced to cook off harsh alcohol flavors, otherwise the sauce will taste overly acidic.

Ingredients:dry red wine (1 cup)
09
Active Cooking
00:04:46

Add 20 oz crushed canned tomatoes, 3 cups of beef stock, the deglazed pan liquid, and 1 tbsp red wine vinegar, and mix well.

local_fire_departmentmedium heat
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Watch out

Stir carefully when adding liquids to avoid splashing out of the pot.

Ingredients:canned tomatoes (20 oz)beef stock (3 cup)red wine vinegar (1 tbsp)
10
Active Cooking
00:05:19

Add the seared short ribs and accumulated juices into the Dutch oven, ensuring the beef is submerged.

local_fire_departmentlow heat
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Watch out

Use a pastry brush dipped in warm water to brush down the sides of the pot as it cooks, otherwise residue on the edges will burn and taste bitter.

Ingredients:short ribs
Tools:pastry brush
11
Active Cooking
00:08:35

After 2.5 hours when the beef is tender, use two wooden spoons to gently shred the beef inside the pot.

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Watch out

Use wooden spoons instead of metal utensils to avoid scratching the pot coating.

Tools:wooden spoon
12
Active Cooking
00:09:36

Bring a large pot of water to a boil, season with salt, add 1 pound pappardelle pasta, and cook for about 5 minutes.

local_fire_departmenthigh heat
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Watch out

Be careful when dropping pasta into boiling water to avoid hot water splashing.

Ingredients:pappardelle pasta (1 pound)Salt (1 piece)
Tools:pot
13
Active Cooking
00:09:54

Add a portion of the beef ragu to a skillet over medium heat, transfer the cooked pappardelle pasta using tongs along with a little pasta water, and toss together until combined.

local_fire_departmentmedium heat
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Watch out

Toss pasta gently to coat evenly with sauce without breaking the noodles.

Ingredients:pappardelle pasta
Tools:Tongsskillet / pan
14
Active Cooking
00:10:15

Plate the pasta and garnish with freshly grated parmesan cheese and parsley.

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Watch out

Serve immediately while hot for the best texture and flavor.

Ingredients:grated parmesan cheese (1 piece)parsley (1 piece)

groceryAll Ingredients

pappardelle pasta1 pound
short ribs3.5 pound
olive oil2 tbsp
Unsalted butter2 tbsp
carrots3 piece
yellow onion1 piece
crushed red pepper0.5 tsp
tomato paste3 oz
dry red wine1 cup
red wine vinegar1 tbsp
canned tomatoes20 oz
beef stock3 cup
fresh thyme6 piece
grated parmesan cheese1 piece
parsley1 piece
Salt1 piece
Pepper1 piece

blenderAll Tools Needed

knifepanTongsspatulacast iron potpastry brushwooden spoonpotskillet / pan