Prep Time: 25 minutes | Cook Time: 3–4 hours | Total Time: ~4 hours 25 minutes | Servings: 10–12 servings

Nothing elevates a cozy dinner or weekend gathering like a rich, deeply savory ragu that fills the kitchen with slow-cooked aromas. This slow-braised Wagyu short rib ragu balances rich, fall-apart beef with caramelized aromatics, red wine, tomatoes, and fragrant herbs, finished with tender pappardelle, cream, and aged cheese.

Ingredients

For the Braised Short Ribs & Sauce Base

• 4 lbs G Five Wagyu Short Ribs (Bone-In or Boneless)

• 3 tbsp olive oil, divided

• 3 large carrots, peeled and diced

• 1 stalk celery, finely diced

• 1 large yellow onion, finely diced

• 2 shallots, finely diced

• 8 garlic cloves (half chopped, half smashed)

• 6 oz tomato paste

• 1–2 cups dry red wine (Cabernet Sauvignon, Chianti, or Nebbiolo)

• 1/2 cup port (optional, adds sweetness and depth)

• Bundled fresh herbs: 2 sprigs rosemary, 4 sprigs sage, and 12 sprigs thyme tied with kitchen twine

• 2 dried bay leaves

• 14 oz crushed tomatoes

• 2–3 cups beef broth

• 1 Parmesan rind (optional, for umami depth)

• Kosher salt and freshly cracked black pepper, to taste

For Finishing the Ragu with Pasta

• Cooked short rib ragu

• 24 oz pappardelle pasta 

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Reserved pasta water (approx. 1 cup)

To Serve & Garnish

• Freshly grated Parmesan cheese

• Chopped fresh herbs

• Crushed red pepper flakes

Part 1: Sear and Braise the Short Ribs

1. Brown the beef: Pat the Short Ribs completely dry with paper towels and season generously with salt and black pepper. Heat the olive oil in a 5-quart Dutch oven over medium-high heat Brown the ribs in batches to avoid crowding the pan, turning until a deep golden crust forms on all sides. Transfer the browned ribs to a plate and set aside.

2. Caramelize the mirepoix: Pour off all but 2 tablespoons of beef drippings from the Dutch oven and reduce heat to medium. Add the diced carrots, yellow onion, celery, and shallots, then season with 1 teaspoon each of salt and pepper. Stir to combine and cook, stirring occasionally, until deeply browned and caramelized, about 15–20 minutes.

3. Add the aromatics: Stir in the garlic and cook until fragrant, 1–2 minutes.

4. Caramelize the tomato paste: Stir in the tomato paste until all vegetables are thoroughly coated. Cook for 2–3 minutes until the paste deepens to a rich rust color.

5. Deglaze: Increase the heat to medium-high and pour in the dry red wine and port. Stir constantly, scraping up the browned bits (fond) stuck to the bottom of the pot. Let the liquid bubble until almost completely absorbed, about 3–4 minutes.

6. Slow simmer: Nestled into the pot, add the bundled herbs, bay leaves, optional Parmesan rind, crushed tomatoes, beef broth, and the browned short ribs along with any accumulated plate juices. Stir gently, bring the liquid to a boil, then immediately reduce heat to low. Cover tightly with a lid and simmer for 3–4 hours until the short ribs are tender enough to pull apart with a fork.

7. Shred and combine: Transfer the ribs to a cutting board or platter and pull the tender meat apart, discarding bones and excess gristle. Fish out and discard the herb bundle sprigs, bay leaves, and Parmesan rind. Return the shredded beef to the sauce and stir well. (Note: The sauce can be cooled and refrigerated for up to 3 days, frozen, or finished immediately with pasta.).

8. The Wagyu Fat Skim: Because Wagyu is famous for its incredible marbling, it will render a deliciously rich but heavy layer of fat into the pot. Before adding the shredded meat back into the sauce—and definitely before adding the heavy cream—use a spoon to skim off the excess layer of clear fat from the surface of your sauce. For the easiest skimming, let the sauce cool in the fridge overnight; the Wagyu fat will solidify at the top and can be lifted right off!

Part 2: Assemble the Ragu and Pasta

8. Boil the pappardelle: Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente. Before draining, ladle out and reserve 1 cup of starchy pasta water. Drain the pasta thoroughly—do not rinse.

9. Enrich the sauce: While the pasta cooks, bring the short rib ragu to a gentle simmer in your pot. Stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Keep simmering over low heat, stirring occasionally.

10. Toss and emulsify: Add the drained pasta directly into the pot with the braised ragu, tossing gently to coat every ribbon evenly.

11. Adjust the texture: If the sauce feels too thick, splash in small amounts of the reserved pasta water to loosen it up. If you prefer a tighter sauce, stir in extra grated Parmesan cheese. Cook everything together over medium heat for 1–2 minutes so the pasta absorbs the sauce.

12. Garnish and serve: Spoon into wide pasta bowls and finish with additional freshly grated Parmesan, fresh herbs, and a pinch of crushed red pepper flakes.

Make-Ahead Friendly: Braises taste even better the next day because the flavors meld as the meat sits in the sauce. Make the meat base a day in advance, refrigerate it, skim any hardened fat off the surface, and reheat before boiling the pasta.

Alternative Cooking Methods: This ragu base can also be adapted for slow cookers (low for 7–8 hours) or an electric pressure cooker (high pressure for 45 minutes with a natural release)