If you’ve ever wondered what food pairs best with a bold Cabernet Sauvignon, look no further- one of the best Cabernet Sauvignon pairings is actually pasta: a slow-simmered Braised Short Rib Ragù with Pappardelle.

Cabernet Sauvignon is known for its power and structure, which makes it a natural match for hearty, savory foods. The braised beef short ribs in this recipe soften the tannins in the wine, creating a smoother, more elegant drinking experience. The tomatoes, garlic, and herbs in the ragù highlight the wine’s earthy and spicy notes, while the buttery pappardelle noodles and Parmesan cheese balance its intensity.

This pairing is a masterclass in harmony: rich, comforting food meets bold, structured wine.

Recipe: Braised Short Rib Ragù with Pappardelle

Ingredients

• 3 lbs beef short ribs

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup red wine (Cabernet Sauvignon works beautifully)

• 1 can (28 oz) crushed tomatoes

• 1–2 cups beef stock

• Fresh rosemary, thyme, and a bay leaf

• Kosher salt & black pepper

• 1 lb pappardelle pasta

• Parmesan cheese & parsley for garnish

Instructions

1. Brown the short ribs: Sear on all sides, then set aside.

2. Build the base: Cook onion, carrot, celery, and garlic until softened. Stir in tomato paste and deglaze with red wine.

3. Braise: Add tomatoes, beef stock, and herbs. Return ribs to the pot, cover, and braise in the oven at 325°F for 3 hours.

4. Shred the meat: Remove bones, shred beef, and stir back into sauce. Simmer until rich and thickened.

5. Serve: Toss with cooked pappardelle, top with Parmesan and parsley, and enjoy alongside your Cabernet.

👉 Pro Tip for Entertaining: Make the ragù a day in advance. The flavors deepen overnight, and your Cabernet pairing will taste even more impressive when you’re hosting.