Beef Short Rib Ragu With Homemade Parpadelle

by Zarina
Beef Short Rib Ragu With Homemade Parpadelle

I think this dish may very well be the perfect Valentine’s dinner… luscious, velvety, smooth homemade parpadelle pasta paired with a rich, meaty, umami-bursting tomato sauce… this slow-cooked shredded beef ragu was literally melting in your mouth!!!

This one is proper comfort food… so easy to put together, then slap a lid on and forget about it for a couple of hours while you let ‘it do its thing’ simmering away… you will come back to the most irresistible, insanely delicious ragu ever… invest the time to get it right and believe me, it’s so worth every single lip-smacking bite!!

Look at the color of the homemade pappardelle pasta too!! I made this beautiful egg parpadelle from scratch using the recipe from @abeautifulplate, which I found online.. the perfect pasta to serve with this ragu as it’s made with the egg, which makes it soooo. Velvety and gorgeous!!  Of course, you can get store-bought pasta, but if you’re going through the effort of making this beautiful dish, then my advice is to use good quality fresh pasta.

Beef Short Rib Ragu With Homemade Parpadelle

Beef Short Rib Ragu With Homemade Parpadelle

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 3 voted )


  • 800g Beef Short Ribs Bone-in
  • Olive Oil
  • Sea Salt
  • Ground Black Pepper
  • 1 Onion finely chopped
  • 2 Large Carrots diced small
  • 2 Celery Sticks diced small
  • 8 Garlic cloves crushed
  • 2 tbsp Tomato Paste
  • 450ml Red Wine
  • 1 tsp Sugar
  • 6 Fresh Thyme sprigs
  • 6 Fresh Oregano sprigs
  • 2 Rosemary Sticks
  • 2 Bay leaves
  • 2 Tins x 400g Peeled Tomatoes
  • 250ml Beef Stock
  • 250ml Water
  • 900g Fresh Parpadelle Pasta
  • 1 Handful Fresh Parsley
  • TO SERVE: Parmesan Cheese grated, Crushed Chilli Flakes.


  1. Season the beef short ribs generously with salt and pepper
  2. In a large heavy-based saucepan over high heat, add some olive oil and brown the short ribs on each side until caramelized, about 6-8 minutes
  3. Keep about 1 tbsp of the rendered fat in the saucepan and discard the rest. Add the onion, carrots, celery, and garlic and cook until softened, season with salt and pepper
  4. Add the tomato paste and continue to cook for a few more minutes until the paste has darkened slightly
  5. Add the wine and sugar to the pan and scrape any bits from the bottom of the saucepan with a spoon. Continue to cook until the wine has reduced by about half
  6. Add the thyme, oregano, rosemary, bay leaves, tinned tomatoes, and beef stock to the pan and stir well to combine, mix well to combine everything
  7. Add the beef short ribs making sure they are covered with the liquid, bring everything to a boil, then turn the heat down to a simmer, place the lid on and cook for 2.5 hours, stirring occasionally
  8. If the sauce is getting too thick during this time, then add a little water at a time to the pan. I used the full 250ml water in the 2.5 hours
  9. The meat should be falling off the bone when done. Remember you can always add more of the pasta cooking water later to loosen it up if it still seems too thick for your liking
  10. Remove the short ribs to a cutting board when cooked, remove the meat from the bones, shred up the meat using 2 forks and return it to the pan
  11. Give it all good mix, taste, season accordingly, and then simmer for a further 20 minutes
  12. Cook the pasta according to the packet instructions, or if you are using homemade fresh pasta, start cooking now, drain reserving a little pasta water
  13. Mix the parpadelle and the ragu, add a little of the pasta cooking water if you want to loosen up the sauce more, and then place it into your serving dish
  14. Garnish with chopped fresh parsley, grated parmesan, and crushed chilli flakes
  15. Indulge!!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like