Pappardelle & Short Rib Ragout: A Bowl of Bold Comfort

Every dish has a story—and this one tells it in layers. If you’re looking for that perfect intersection of hearty and refined, rustic and elevated, look no further than our Pappardelle & Beef Short Rib Ragout.

This isn’t just pasta. It’s handmade pappardelle, slow-braised beef, and centuries of Italian tradition, all brought together in a single, beautifully balanced bowl.

The Pasta: Pappardelle, Handmade with Care

First, the name. “Pappardelle” comes from the Italian word pappare, which means “to gobble up”—and honestly, that’s exactly what you’ll want to do with this dish.

Pappardelle is a wide, flat ribbon of pasta that hails from Tuscany. Its width and texture are ideal for holding onto rich, meaty sauces—like ragùs, game stews, and in our case, a deep, savory short rib braise.

At The Gallery, we make our pappardelle fresh in-house, thanks to Chef Chris, who brings decades of experience—and a little extra love—to every batch. It’s rolled, cut, and cooked right here, which means you get that perfect toothsome bite every single time.

The Ragout: A Nod to Old-World Flavor

“Ragout” may sound fancy, but it’s humble at heart. Originating from French and Italian culinary traditions, a ragout is simply a slow-cooked stew—deeply flavored, richly textured, and designed to transform tough cuts of meat into melt-in-your-mouth masterpieces.

Our version uses braised beef short ribs, simmered low and slow until they fall apart into tender strands of flavor. They’re paired with:

• Caramelized onions & wild mushrooms for depth and earthiness

• Spinach & sliced radish to brighten and balance the dish

• A reduced veal demi-glace that coats the pasta in silk

• And a dusting of rosemary breadcrumbs for crunch and herbal warmth

The result is layered, soulful, and comforting—like something Nonna might make if she went to culinary school and stocked a killer bar.

What Makes This Dish Special at The Gallery

• It’s made to order with house-made pasta that changes slightly with the seasons

• Chef Chris's veal demi-glace is reduced from bones over hours, not shortcuts

• No pre-cooked short ribs—ours are braised in-house with wine, herbs, and patience

• It’s generous and comforting, but never heavy—perfect for summer evenings or chilly fall nights alike

At $15 for a half-portion and $27 for a full, it’s the kind of dish that works just as well for a weekday dinner as it does for a celebratory night out.

Pair It Like a Pro

Want the ultimate pairing? Go for a bold red wine—Cabernet Sauvignon, Barolo, or even a Syrah. The tannins balance the fat of the short ribs and bring out the deep umami in the sauce.

Prefer a cocktail? A whiskey-based drink or our house Manhattan makes a strong, smoky complement.

Make It a Night

Dine indoors surrounded by original art, or grab a table on the patio and enjoy the breeze. Whether you’re sipping a Seaglass Martini or sharing a fig galette for dessert, the Pappardelle & Short Rib Ragout is your anchor dish—the one you’ll tell friends about, dream about, and come back for.