Jul 14 2026
Restaurants›Fish Restaurant + Bar›Short Rib Ragù Pappardelle Recipe

Short Rib Ragù Pappardelle Recipe

Inspired by Fish Restaurant + Bar
Time4h
Serves4

Short rib beef ragù, parmesan cheese, homemade pappardelle

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Ingredients

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Short Rib Ragù

Homemade Pappardelle

To Serve

Method

Short Rib Ragù

  1. 1

    Sear the Short Ribs

    In a large pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper. Sear the short ribs on all sides until browned, about 5-7 minutes. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

  3. 3

    Deglaze and Simmer

    Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and let it reduce by half, about 5 minutes. Add in the beef broth, crushed tomatoes, bay leaves, and thyme. Return the short ribs to the pot.

  4. 4

    Cook the Ragù

    Cover and simmer on low heat for 2.5 to 3 hours, until the short ribs are tender and falling off the bone. Remove short ribs, shred the meat, and return it to the sauce. Discard the bones and bay leaves.

Homemade Pappardelle

  1. 5

    Make the Dough

    In a large bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a dough forms.

  2. 6

    Knead the Dough

    Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

  3. 7

    Roll Out the Pasta

    After resting, divide the dough into quarters. Roll each piece out into thin sheets using a pasta machine or rolling pin. Cut the sheets into wide strips (about 1 inch) for pappardelle.

  4. 8

    Cook the Pappardelle

    Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-3 minutes until al dente. Drain and toss with a little olive oil to prevent sticking.

To Serve

  1. 9

    Plate the Dish

    Serve the ragù over the cooked pappardelle. Top with grated Parmesan cheese and a sprinkle of chopped parsley.

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