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Plate of Braised Steak Ragu with Pappardelle with two forks
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5 from 3 votes

Braised Steak Ragu with Pappardelle

This easy and impressive steak ragu is the perfect comfort food on a chilly night.
Prep Time20 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 35 minutes
Course: Main Course
Keyword: bbq, comfort foods, dinner, food, homemade, lunch, ragu, recipe, savory, steak, weeknight meals
Servings: 4 servings
Calories: 765kcal
Author: Shanika

Ingredients

STEAK MARINADE:

  • 2 (1-to 1 ¼-inch) thick bone-in ribeye, T-bone, or porterhouse steaks
  • 1 teaspoon garlic powder
  • 1 teaspoon pink himalayan salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • ¼ cup Al steak sauce
  • ½ cup dry red wine, optional

SAUCE:

  • 4 Tbsps unsalted butter
  • 2 Tbsps Extra virgin olive oil
  • 2 medium carrots, peeled + chopped
  • 4 garlic cloves, minced
  • 1 cup premium BBQ sauce
  • ½ cup dry red wine, optional
  • 1 cup beef stock, low-sodium
  • 2 cups herb roasted tomatoes
  • sea salt + black pepper, to taste

OTHER:

  • 1 (16 oz.) package Pappardelle pasta
  • Freshly-grated parmesan cheese
US Customary - Metric

Instructions

MARINATE THE STEAK:

  • Clean the steak, rinse, and add all of the marinade ingredients together in a large ziplock and refrigerate for at least 8 hours or overnight for the best results. Once ready to use, remove from the fridge and let sit at room temperature for 30-45 minutes.

SEAR THE STEAK:

  • In a large 12-inch cast iron skillet over medium-high heat, add the butter and let it melt. Add the garlic and sauté until fragrant. Place both steaks flat on the surface of the skillet and allow the side to sear until slightly charred, about 4-5 minutes. Flip the steaks unto their opposite sides and sear for another 4-5 minutes. Remove from heat.

ADD SAUCE + BRAISE:

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a bowl, add together the BBQ sauce, red wine, beef stock, and season with salt + black pepper, mixing everything together.
  • Add the steak, chopped carrots, roasted tomatoes, and BBQ sauce in a large dutch oven, stirring everything together.
  • Add the Dutch oven to the preheated oven, cooking everything for 2/12 to 3 hours, stirring slightly every 30 minutes to ensure that meat isn't sticking to pot or burning. NOTE: If the sauce drys out too quickly, add an additional 1 cup of beef stock (you can do this twice if needed) and stir to combine. As it continues to cook, it will thicken and create more "sauce".

COOK THE PASTA:

  • At this point, cook pasta according to packaging. NOTE: Pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
  • Once the steaks have become extremely tender along with the veggies, remove everything from the oven, "shred" the meat apart using two forks until they resemble "pull-pork", and serve immediately atop cooked pasta and garnish with freshly-grated parmesan.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • HOMEMADE BBQ SAUCE: To make your own BBQ sauce, see my recipe for BBQ Cauliflower Wings.
  • STORAGE (BBQ SAUCE): Store leftovers in an airtight container and refrigerate for up to 2 weeks.
  • PASTA: You can use other long pastas like Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, etc. are perfect.

Nutrition

Calories: 765kcal | Carbohydrates: 46g | Protein: 38g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 1993mg | Potassium: 925mg | Fiber: 3g | Sugar: 30g | Vitamin A: 6444IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 5mg