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Dutch Oven Short Rib Ragu with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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Make the best homemade Dutch Oven Short Rib Ragu with Pappardelle! This rich and hearty dish features tender, slow-braised short ribs in a savory sauce, perfect for cozy dinners or special occasions. The combination of vegetables and robust flavors creates a comforting meal that pairs beautifully with wide pappardelle pasta. This recipe is not only delicious but also simple to prepare, making it an ideal choice for both novice cooks and seasoned chefs. Enjoy this gourmet dish that will impress your family and friends!

Ingredients

Scale
  • 3–4 pounds boneless short ribs (trim excess fat)
  • 1 large onion (diced)
  • 1 rib celery (diced)
  • 1 large carrot (diced)
  • 2 cloves garlic (smashed)
  • 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 (grated)

Instructions

  1. Pat dry boneless short ribs and trim off excess fat. Season generously with salt and pepper on both sides.
  2. Preheat your Dutch oven over medium/high heat and add 2 tablespoons of olive oil. Once hot, brown the short ribs in batches for about 4-5 minutes on each side until nicely seared. Transfer the browned meat to a plate and set aside.
  3. Lower the heat to medium/low. Add diced onion, celery, and carrot to the pot. Cook for about 15 minutes until vegetables are soft and starting to caramelize.
  4. Stir in smashed garlic, tomato paste, and Worcestershire sauce. Cook for an additional minute to release flavors.
  5. Add crushed tomatoes and chicken broth to the pot; stir well. Return browned meat along with its juices into the pot.
  6. Increase heat to high until liquid comes to a boil. Reduce heat back to low, cover with a lid, and let simmer for 2 ½-3 hours or until meat is tender.
  7. After about 40 minutes of simmering, check frequently to stir so sauce does not burn. Add water if liquid reduces too much during cooking.
  8. In a separate pot, bring water to boil and cook pappardelle according to package instructions. Drain pasta but reserve one cup of cooked pasta water.
  9. When meat is fully cooked and tender, stir in heavy cream and grated Parmesan cheese until combined.
  10. Toss cooked pappardelle into the ragu; mix well to coat pasta evenly. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached. Cook together for an additional minute before serving hot.

Nutrition

Find it online: https://wholesomedishes.com/dutch-oven-short-rib-ragu-with-pappardelle/

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