Dutch Oven Short Rib Ragu with Pappardelle
If you’re in search of a dish that brings warmth and comfort to your table, look no further than this Dutch Oven Short Rib Ragu with Pappardelle. This hearty recipe features fall-apart tender beef simmered in a rich, flavorful sauce, perfectly complemented by wide ribbons of pappardelle pasta. Ideal for gatherings or cozy family dinners, this ragu transforms simple ingredients into a memorable meal. The slow braising process ensures deep flavors develop, making it a favorite in any household. Plus, it’s easy to prepare and can be made ahead of time!
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 3–4 pounds boneless short ribs
- 1 large onion
- 1 rib celery
- 1 large carrot
- 2 cloves garlic
- 1/4 cup tomato paste
- 15 ounces crushed tomatoes
- 3 cups chicken broth
- 10 ounces pappardelle pasta
- 1/3 cup heavy cream
- 1/2 cup Parmesan cheese
Instructions
- Pat dry and trim excess fat from the short ribs; season with salt and pepper.
- Brown the meat in a preheated Dutch oven with olive oil for about 4-5 minutes per side.
- Sauté diced onion, celery, and carrot for about 15 minutes until softened.
- Stir in smashed garlic, tomato paste, and Worcestershire sauce; cook until fragrant.
- Add crushed tomatoes and chicken broth; return the browned meat to the pot.
- Bring to a boil, then reduce heat to low and simmer for 2½ – 3 hours.
- Cook pappardelle according to package instructions; reserve one cup of pasta water before draining.
- Stir in heavy cream and Parmesan cheese into the ragu; add cooked pappardelle and toss gently.
- Adjust consistency with reserved pasta water if needed; serve warm.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 620
- Sugar: 7g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 112mg