Pappardelle Con Ragù Recipe
8-HOUR BEEF SHORT-RIB RAGU WITH 24-MONTH PARMESAN CREAM
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ragù (slow-braised beef short ribs)
Parmesan cream (24-month Parmesan)
Pappardelle & finishing
Method
Ragù (slow-braised beef short ribs)
- 1
Prep and season ribs
Pat the short ribs dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper (about 2 tsp salt, 1 tsp pepper total). Let sit 15 minutes at room temperature.
- 2
- 3
- 4
Build the sauce
Add 3 tbs tomato paste and cook 2–3 minutes, stirring, until it darkens slightly. Pour in 2 cups dry red wine to deglaze, scrapping browned bits from the bottom; simmer 5–7 minutes until reduced by about half. Add the crushed whole tomatoes, 3 cups beef stock, bay leaves, thyme sprigs, rosemary, and the seared short ribs along with any accumulated juices. Bring to a gentle simmer on the stovetop.
- 5
Braise low and slow
Cover the Dutch oven and transfer to the preheated oven. Braise for 3.5 to 4.5 hours, or until the meat is fork-tender and falling from the bone. Check once midway and spoon some sauce over ribs; if liquid is evaporating too fast add up to 1/2 cup more stock. Total braise time should be ~4 hours—longer for very large ribs up to 8 hours for maximum depth.
- 6
Finish ragù
Carefully remove the pot from the oven. Transfer short ribs to a cutting board. Strain the braising liquid into a wide bowl (reserve solids). Skim excess fat from the top, then return the strained liquid to the pot and simmer on medium until it reduces to a thick sauce consistency, about 10–15 minutes. Meanwhile, débone and shred the short-rib meat into large forkfuls, discarding bones and excess fat. Add shredded meat back to the reduced sauce. Taste and season with up to 1 tsp sugar (if tomatoes are acidic), more salt and pepper as needed. Keep warm on lowest heat.
Parmesan cream (24-month Parmesan)
- 7
Make the Parmesan cream
In a small saucepan over low heat, warm 1 cup heavy cream with 1 tbs unsalted butter until just simmering (do not boil). Remove from heat. Gradually whisk in 1 cup finely grated 24-month Parmigiano-Reggiano until the sauce is smooth and slightly thickened. Season with 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. If too thick, thin with 1–2 tbs reserved braising liquid or a splash of cream. Keep warm on lowest heat or in a thermos.
Pappardelle & finishing
- 8
Cook pasta
Bring a large pot of well-salted water to a rolling boil. Add 1 lb fresh pappardelle and cook until al dente (fresh: 2–4 minutes; dried: follow package). Reserve 1 cup pasta cooking water then drain the pasta.
- 9
Combine pasta with ragù
Return the drained pappardelle to the pot or a large sauté pan over low heat. Add 1 cup reserved ragù braising liquid (or some reserved pasta water if needed) and 2–3 ladlefuls of ragù meat and sauce. Toss gently to coat, adding a splash of reserved pasta water to loosen as necessary. Heat just until everything is glossy and hot, 1–2 minutes.
- 10
Plate and finish
Divide pasta among 4 shallow bowls (serves 4). Spoon additional ragù over each portion. Drizzle a couple tablespoons of the warm Parmesan cream over each plate (aim for a thin veil so it mixes with the sauce). Finish with a drizzle of extra-virgin olive oil, sprinkle with 2 tbs chopped parsley, and a light grating of extra 24-month Parmigiano-Reggiano (about 1–2 tbs each). Serve immediately.