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Short Rib Ragu with Papardelle

  • April 20, 2016
  • By casualonthecoast

short rib ragu papardelle short rib ragu papardelle short rib ragu papardelle

I was fortunate to win an Instagram contest hosted by the Wilmington Wine and Food Festival and Chien de Vin– winning two bottles of wine from Chien de Vin (pronounced shen-duh-ven, means “wine dog” in French)!  Chien de Vin is an innovative wine delivery club with 5% of profits going toward animal rescues.  They are focused on bringing boutique wines selected by certified, experienced sommeliers straight to your door!  I thought it’d be a fun idea to feature a recipe to pair with the wines!  Today I’m sharing this amazing short rib ragu with papardelle to showcase the Cercius Cotes du Rhone red.  Stay tuned, next Wednesday I’ll be sharing a seafood pairing with a Rosé!

The Cercius Cotes du Rhone is an aromatic, spicy red bursting with licorice, cherry & tobacco flavors- it is acidic yet smooth.  This bold, robust wine needed an equally strong and rich meal to pair with.  Zak, owner of Chien de Vin suggested we pair it with a stewed meat and we came up with this recipe!  Chef Q and I both agreed that this is one of the best meals we’ve ever created.  It paired perfectly with the Cotes du Rhone and we are highly impressed with the selection of wines Zak has to offer.  Short ribs are incredibly EASY to cook and prepare; the fool proof combination of  beef, red wine and mushrooms is amazing.  The pappardelle noodle is thick and flat, making it the perfect vessel to be drenched in the short rib ragu.

We used both ruby port as well as cabernet sauvignon to cook with; the port added a unique flavor to the dish.  Short ribs may seem like a lot of work or an intimidating ingredient but in all reality, they’re actually super simple.  This recipe does require a bit of prep work but most of the work is done in the oven while you can relax & pour yourself a glass of wine to enjoy!

If you’re interested in joining Chien de Vin, check out their website and sign up for delivery!  Also, if you’re a local, check out the schedule for the Wilmington Wine & Food Festival and get your tickets before they sell out!

Short Rib Ragu with Papardelle

Prep Time: 30 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

serves 4-6

Short Rib Ragu with Papardelle


  • 1 tbsp canola oil
  • 2 lbs beef short ribs
  • Salt & pepper
  • 2 small carrots, sliced
  • 1 celery stalk, diced
  • 4 oz. mushrooms, sliced
  • 1 shallot, diced
  • 1 small white onion, diced
  • 4 large garlic cloves, smashed
  • 1 tbsp flour
  • 2 tbsp tomato paste
  • 1 cup ruby port
  • 2 cups cabernet sauvignon
  • 4 cups beef stock
  • 1 bay leaf
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • 2 sprigs flat leaf parsley
  • 1/2 lb of papardelle
  • chopped parsley
  • freshly grated parmesan


  1. Heat canola oil over medium-high heat in a dutch oven. Season short ribs liberally, on all sides with salt & pepper. Brown the short ribs on each side about 2-3 minutes. Place them in a large bowl and set aside.
  2. Lower the heat to medium and add all of your vegetables including garlic into the dutch oven, stirring occasionally until vegetables are tender and fragrant- about 10 minutes.
  3. Add flour and tomato paste and stir to combine. Add the port and scrape up all of the browned bits from the bottom of the dutch oven. Add red wine and simmer until liquid is reduced by half.
  4. Pour in the beef stock, add the fresh herbs and browned short ribs. Bring to a simmer over medium-high heat, cover the dutch oven and place it in a 325 degree preheated oven. Cook until ribs are extremely tender about 2-3 hours.
  5. Remove ribs from the dutch oven. Bring the liquid mixture to a simmer over medium heat to thicken the sauce.
  6. Once the ribs are cool enough to handle, remove the meat from the bones and shred into small pieces.
  7. Degrease the sauce and fish out the garlic cloves and any of the fresh herb sprigs.
  8. Return the meat to the dutch oven and simmer to reduce sauce by half.
  9. Cook pasta according to package directions. Drain pasta and add the pasta to the sauce to coat. Garnish with fresh parsley and parmesan.

By casualonthecoast, April 20, 2016
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