Name: Dutch Oven Short Rib Ragu with Pappardelle
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Italian
Ingredients: 3-4 pounds boneless short ribs; 1 large onion, diced; 1 rib celery, diced; 1 large carrot, diced; 2 cloves garlic, smashed; 1/4 cup tomato paste; 1 tablespoon Worcestershire sauce; 15 ounces crushed tomatoes; 3 cups chicken broth; 1/3 cup heavy cream; 1/2 cup grated Parmesan cheese; 10 ounces pappardelle pasta; Salt and pepper to taste; Olive oil for cooking

Jump to Recipe·Print Recipe

Dutch Oven Short Rib Ragu with Pappardelle is a comforting dish that effortlessly melds rich flavors and irresistible textures. As the short ribs simmer in a medley of aromatic vegetables and luscious sauces, they transform into tender, flavor-packed morsels. Paired with wide ribbons of pappardelle, this ragu is a fantastic way to bring warmth and joy to any dinner table.

Recipe Information

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 5 minutes
Servings: 6
Difficulty Level: Medium

Nutrition Information

Calories per serving: Approximately 620
Protein: 42 grams
Carbohydrates: 60 grams
Fat: 24 grams
Fiber: 3 grams
Sugar: 5 grams
Sodium: 800 mg

Why Make This Dutch Oven Short Rib Ragu with Pappardelle

This Dutch Oven Short Rib Ragu with Pappardelle is worthy of a special occasion yet simple enough for weeknight dinners. The slow cooking of the short ribs in a Dutch oven allows for maximum flavor infusion, resulting in a sauce that is robust and comforting. Plus, the combination of the silky ragu and the wide, chewy pappardelle makes the dish incredibly satisfying. It’s perfect for sharing with family or loved ones, making every meal feel like a celebration.

How to Make Dutch Oven Short Rib Ragu with Pappardelle

Ingredients:

3-4 pounds boneless short ribs
1 large onion, diced
1 rib celery, diced
1 large carrot, diced
2 cloves garlic, smashed
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
15 ounces crushed tomatoes
3 cups chicken broth
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
10 ounces pappardelle pasta
Salt and pepper to taste
Olive oil for cooking

Directions:

Step 1: Preparation

Pat dry the short ribs and season them generously with salt and pepper. This step enhances the meat’s flavor and helps it form a delicious crust when browning.

Step 2: Browning the Short Ribs

Heat a drizzle of olive oil in a Dutch oven over medium-high heat. Once the oil is hot, add the short ribs, browning them on both sides until they develop a rich color. This step should take about 4-5 minutes per side.

Step 3: Sautéing the Aromatics

After browning the ribs, remove them from the pot and set them aside. Add the diced onion, celery, and carrot to the same pot and sauté for about 15 minutes, until the vegetables are soft and fragrant. This mixture builds a flavorful base for your ragu.

Step 4: Building Flavor

Add the smashed garlic, tomato paste, and Worcestershire sauce to the pot. Cook for another minute, stirring constantly to meld the flavors together. This is where the ragu really starts to come alive!

Step 5: Combining the Ingredients

Stir in the crushed tomatoes and chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This adds depth and character to the sauce. Return the browned short ribs to the pot, allowing them to bask in the rich liquid.

Step 6: Slow Cooking for Tenderness

Bring the mixture to a boil, then cover the pot and let it simmer on low heat for 2½ to 3 hours. The low and slow cooking process turns the tough short ribs into melt-in-your-mouth deliciousness.

Step 7: Cooking the Pappardelle

While the ragu simmers, cook the pappardelle according to package instructions. Make sure to reserve some pasta water before draining, as it can help adjust the sauce’s consistency if needed.

Step 8: Finishing Touches

After the ribs are tender, remove them from the pot and shred the meat, discarding any excess fat. Stir the heavy cream and Parmesan cheese into the ragu, then mix in the cooked pappardelle. If the ragu seems too thick, add a splash of reserved pasta water to achieve your desired consistency.

How to Serve Dutch Oven Short Rib Ragu with Pappardelle

Serve your Dutch Oven Short Rib Ragu with a sprinkle of additional Parmesan cheese and a crack of fresh black pepper for added flavor. Pair it with a simple green salad and some crusty bread for a complete meal. This dish is ideal for gathering friends or family around the table, creating a warm and inviting atmosphere.

How to Store Dutch Oven Short Rib Ragu with Pappardelle

To store any leftover ragu, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days or frozen for up to 3 months. If freezing, consider portioning it into smaller containers for easy reheating.

Expert Tips for Perfect Dutch Oven Short Rib Ragu with Pappardelle

Use quality meat: Choose well-marbled short ribs for the best flavor and tenderness.
Don’t rush the browning: Make sure your oil is hot before adding the ribs to create a tempting crust.
Adjust seasoning accordingly: Taste the ragu before serving and adjust salt and pepper if needed.
Add herbs: Fresh herbs like thyme or bay leaves can elevate the flavor profile, adding another dimension to your ragu.

Delicious Variations

Different Pasta: While pappardelle is traditional, feel free to swap in fettuccine, tagliatelle, or even gnocchi for a delightful twist.
Vegetable Add-ins: Consider adding mushrooms or bell peppers for extra texture and flavor.
Richness Boost: For a deeper flavor, try adding a splash of red wine to the ragu while it simmers.

Frequently Asked Questions

Can I make this ragu in a slow cooker?
Yes! After browning the meat and vegetables, transfer everything to a slow cooker, followed by the tomatoes and broth. Cook on low for 6-8 hours or high for 4 hours until the ribs are tender.
Can I substitute short ribs with another cut of meat?
Yes, you can use chuck roast or brisket as substitutes, but cooking times may vary. Adjust accordingly to ensure the meat becomes tender.
What can I serve with this dish?
A simple side salad or roasted vegetables make for excellent accompaniments. A nice red wine pairs beautifully as well.
How can I make this dish spicier?
Consider adding red pepper flakes to the sautéing vegetables for a subtle kick or garnish with fresh jalapeños when serving.
Can I make this ahead of time?
Absolutely! This ragu tastes even better the next day as the flavors deepen. Prepare it a day in advance, store it in the fridge, and reheat gently before serving.

Conclusion

Dutch Oven Short Rib Ragu with Pappardelle is an enchanting dish that combines rich flavors and comforting textures, making it a favorite among all who try it. Its slow-cooked nature allows the ingredients to meld perfectly, resulting in a sauce so hearty you’ll want to savor every bite. Give this recipe a try, and bring a piece of cozy Italian dining into your home. Happy cooking!