Beef Short Rib Ragu with Pappardelle
3 hours
4
Ingredients
- 2 packages It's Skinny Pappardelle
- 2 pounds bone-in beef short ribs
- 1 tsp Kosher salt
- 1 medium yellow onion, finely chopped (about 1.5 cups)
- 2 carrots, finely chopped (about 1 cup)
- 1 celery stalk, finely chopped (about 1 cup)
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 3-4 sprigs fresh thyme
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef stock
- 1/4 cup Parmesan cheese, optional.
- 2 packages It's Skinny Pappardelle
Beef Short Rib Ragu with It's Skinny Pappardelle
Today, we're doing up the ultimate comfort food. Many of our delicious low-carb It's Skinny recipes are ready in a snap. Today's recipe takes a little longer to cook, but it's worth the wait!
Even though this fall-off-the-bone tender short rib ragu recipe takes some time, it’s very low-effort. Even if you’re a culinary beginner, you can make this dish ready to impress! It's Skinny Pappardelle Pasta makes the perfect base for all the delicious flavors.
The Big Ragu
You’ve likely heard of ragu sauce before. It’s a common term in Italian cooking for a slow-cooked meat sauce. On most Italian menus, you’ll find some variety of ragu served over tender, thick pasta.
For our recipe today, we went with the ultimate ragu recipe—beef short rib ragu. The richer the meat, the more savory the slow-stewed sauce becomes, which is why short ribs are the perfect choice.
Now, we aren’t the first folks to come up with the idea of short ribs in ragu. Throughout Italy, especially in northern areas, many different cuts of meat are used in pasta sauce. Pork, beef, and even chicken add that meaty savoriness that everyone loves. Short ribs are particularly rich in flavor. When they’re cooked slowly, the meat becomes so tender and succulent that it’s unbelievable. If you’re looking for the best meat for ragu, short ribs are where it’s at. They’ve long been a popular choice in Italy.
In most versions of short rib ragu, the meat is first browned, as we did here. Browning helps to develop extra flavor and improves the texture. It's definitely worth taking a few minutes to brown your short ribs before you add the rest of the aromatic herbs, spices, and vegetables.
During the slow simmer, the meat becomes ultra-tender. The melt-in-your-mouth short ribs infuse the sauce with deep, rich, and savory flavors.
In most restaurants, when you get a hearty dish like this, you'll find it served alongside a wide pasta or a hearty base like polenta. That's because a wider noodle helps to hold up to the sauce—making a noodle like Pappardelle an ideal option.
It’s Skinny Parpadelle
We've made our widest noodle yet, with It's Skinny Parpadelle. Like the other varieties of It's Skinny pasta—Spaghetti, Angel Hair, Rice Shape, and Fettuccine—Parpadelle is low in calories with zero net carbs.
Enjoy a big, thick noodle with only 9 calories per package. Its Skinny Parpadelle is perfect for those recipes where a serious noodle is required, like lasagna and, of course, this delicious short rib ragu.
If you're new to It's Skinny, you might wonder how on earth we got all that pasta into a 9 calorie, zero net carb package. Well, we use a very special, unique ingredient called konjac root. Konjac has been used in Asian cooking for years, but it's only recently taken off in the U.S. in the form of shirataki noodles.
It's Skinny Pasta is perfect for low-carb dieters, keto followers, and anyone trying to avoid that too-full carb coma that comes from overindulging in a big bowl of pasta. It's Skinny has such great stats that even Intermittent Fasters can enjoy a bowl without breaking their fast (serve it with just a little butter and salt).
No matter how you enjoy it, It's Skinny is an excellent option to keep you on track. You'll still enjoy your favorite foods, but guilt-free. It's Skinny is plant-based. It's gluten-free and kosher. We offer organic and traditional varieties too. No matter your preferred dietary style, you'll be able to enjoy It's Skinny.
The great thing about It's Skinny over other low-carb pasta swaps is that it's ready in a snap. There's no need to boil water or wait for the just-right al dente texture. It's Skinny doesn't turn mushy or strange when you cook it either.
To enjoy It's Skinny noodles, simply cook your other ingredients and sauce. When things are just about ready to serve up, you'll add your It's Skinny Pasta to the pan. Let it heat through, and it's ready to enjoy!
It's Skinny takes on the surrounding flavors of other ingredients in your dish (just like its traditional pasta counterparts). There's no strange taste or texture and no feeling of deprivation. It's just yummy, satisfying noodles your way.
Pappardelle is one of the newest members of the It's Skinny family. It's got wide, flat ribbons that pair perfectly with sauce. Pappadelle is a derivative of the Italian word pappare, meaning "to gobble up." We're sure you'll want to savor every delicious bite of these yummy noodles.
Order It’s Skinny Pasta today in any of our great varieties:
You'll feel great about the stats no matter what style suits your cravings. It's Skinny is the secret to low-carb success. Don't give up pasta; just find pasta that fits your lifestyle.
Questions About Beef Short Rib Ragu with It’s Skinny Pappardelle
Every cook has questions sometimes, and we aim to offer answers to help you out. This beef short rib ragu may sound complicated at first, but it’s extremely simple to bring together. After it slow-simmers and the flavors come together, you’ll feel like a kitchen rockstar! This dish is definitely company (and holiday) worthy!
Here are a few commonly asked questions to help guide you on your cooking path.
Can I use other cuts of meat in this recipe?
Ragu simply refers to meat sauce, and practically any form of protein plays well. Beef short ribs come from the lower section of the rib cage. You may find them in English Cut (longer pieces of meat with a bone running throughout) and Flanken Cut (thin strips with multiple smaller pieces of bone). Thanks to the marbling of fat and connective tissue throughout this cut, you get tender, highly flavorful meat when it’s slow-cooked.
What other meat could you use? Pork ribs are easy to swap out—choose baby back or spare ribs. Lamb ribs also work well here. Beef chuck roast is a good option if you can't get ribs. Oxtail has similar fat and gelatin to short ribs, resulting in tender, flavorful meat. Veal shanks are another great option. If you prefer poultry, turkey legs or thighs get a similar tender texture from slow cooking.
Can I use any variety of It’s Skinny Pasta?
You can use any package of It's Skinny in any of our recipes. Pappardelle is our thickest noodle, but you could easily swap in Fettuccine for a different but delicious take on this yummy dish.
Rice-style, Couscous, and even the thinner pasta styles like Spaghetti and Angel Hair pair deliciously in this recipe. With It’s Skinny, you can rely on ZERO net carbohydrates and only 9 calories per pack. It’s a great, keto-friendly way to make any comfort meal low-carb and still crave-worthy.
What other spices and vegetables could I use in this dish?
Our short rib ragu is really a versatile sauce with the classic onion, carrot, and celery combination to form the base. We add garlic, tomatoes, tomato paste, and red wine, along with bay leaves and fresh thyme. The combination is truly perfection.
But if you'd like to increase the vegetables in this dish, there are many options. You could add spinach, broccoli, zucchini, bell peppers, or any other vegetable you love. Mushrooms go very well in this dish, too. You could add some heat with red pepper flakes or change the herbal flavors with parsley, rosemary, or any other favorite fresh herbs.
How to Make Beef Short Rib Ragu with Low-Carb Pappardelle
If you're ready to make a slow-cooked dish that's worth the weight, this is the one. These tender, juicy beef short ribs are so full of flavor that you'll want to make this meal again and again. The secret is that even though it takes a while to cook, you can do plenty of other things as it simmers on the stove (and prepare for your kitchen to smell AMAZING)!
Nutrition Information
| Nutrition | Amount | Daily Value, % |
|---|---|---|
| Calories | 807 | |
| Fat | 50.3 g | 64 |
| Saturated Fat | 22.4 g | 112 |
| Cholesterol | 217.9 mg | 73 |
| Sodium | 752.8 mg | 33 |
| Carbs | 20.7 g | 7 |
| Fiber | 6.3 g | 22 |
| Sugar | 9.1 g | |
| Protein | 60.1 g | 120 |
Instructions
- Pat the short ribs dry with a paper towel. Season all sides with kosher salt.
- Add the short ribs to a large Dutch oven or a heavy pot over medium-high heat. Brown on all sides, about 2-3 minutes per side (use a little olive oil in the pan, if needed). Once the ribs are browned, remove them from the pot and set them aside, reserving the beef fat in the bottom of the pan.
- Add finely chopped onion, carrots, and celery to the beef fat in the pot. Sauté the mixture over medium heat until it becomes soft and translucent. Add the garlic, bay leaves, and thyme to the vegetables and cook them for another minute until the mixture becomes fragrant. Add the tomato paste and stir to coat the vegetables.
- Pour in the red wine to deglaze your pot, scraping up the brown bits from the bottom of the pot with a wooden spoon. Add in the can of crushed tomatoes and the beef broth or stock. Return the short ribs to the pot, cover, and simmer in the braising liquid on low heat for 2-3 hours.
- Drain and rinse two packs of It’s Skinny Pappardelle. Pat them dry with paper towels. At the end of the cooking time, add your Pappardelle to the ragu and stir. Allow the pasta to cook for 10-15 minutes to marry the flavors together. Remove the bay leaf. Plate up the short ribs and serve topped with some freshly grated Parmesan cheese. Enjoy!
