Name: Dutch Oven Short Rib Ragu with Pappardelle for Cozy Nights
Prep time: 15 min
Cook time: 180 min
Total time: 210 min
Ingredients: 3 pounds Boneless Short Ribs (Choose boneless to reduce greasiness.); 1 medium Onion (Part of the soffritto.); 2 stalks Celery (Part of the soffritto.); 2 medium Carrot (Part of the soffritto.); 2 cloves Garlic (Use more for extra garlicky punch.); 2 tablespoons Tomato Paste (Adds richness to the sauce.); 1 tablespoon Worcestershire Sauce (Adds tangy flavor.); 28 ounces Crushed Tomatoes (Forms the core of the sauce.); 2 cups Chicken Broth (Homemade stock is best.); 1 cup Heavy Cream (Adds creaminess.); 1 cup Parmesan Cheese (Freshly grated yields best results.); 12 ounces Pappardelle Pasta (Broad shape perfect for sauce.)

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As the aroma of savory short ribs fills the kitchen, my stomach begins to rumble in anticipation. There’s something truly special about preparing a Dutch Oven Short Rib Ragu with Pappardelle, especially when the weather turns cozy and inviting. This dish promises to transform your dining experience from ordinary to extraordinary, making it perfect for those leisurely Sunday dinners with loved ones. With tender short ribs that fall apart with the slightest touch and flavorful, slow-braised sauce ready to cling to the wide pappardelle, you’ll be amazed at how quickly this hearty Italian comfort food becomes a new family favorite. Plus, it requires minimal fuss and makes for wonderful leftovers, setting you up for success throughout the week. Curious about how to create this indulgent feast? Let’s dive into the recipe!

Why is Dutch Oven Short Rib Ragu Special?

Unforgettable Flavor: The slow-braising process intensifies the robust flavors, resulting in an incredibly rich sauce that clings to your pappardelle with perfection.

Hearty Comfort: This dish embodies the essence of comfort food, transforming humble ingredients into a stunning treat for family gatherings or a cozy night in.

Effortless Cooking: With just a few steps, you’ll have a restaurant-quality meal without the hassle. Just let your Dutch oven do the work while you relax!

Versatile Pairing: Whether served with garlic bread or a fresh green salad, this ragu complements any side or wine beautifully, making it versatile for any occasion.

Make-Ahead Magic: The flavor actually improves overnight, meaning you can prepare it ahead of time, just like my Beef Short Rib for speedy weekday dinners!

Dutch Oven Short Rib Ragu Ingredients

For the Ragu
• Boneless Short Ribs – Choose boneless to reduce greasiness and ensure tender meat.
• Onion, Celery, Carrot – This “Soffritto” trio creates a flavorful base; other root veggies like parsnips can add sweetness.
• Garlic – Use two cloves for aromatic depth; add more if you love a garlicky punch!
• Tomato Paste – Adds richness and thickness to the sauce; crushed tomatoes can substitute in a pinch.
• Worcestershire Sauce – Contributes a tangy, complex flavor; soy sauce or balsamic vinegar work as great substitutes.
• Crushed Tomatoes – Forms the core of your sauce; diced tomatoes are another option.
• Chicken Broth – Infuses the ragu with liquid and depth; homemade stock is best for flavor.
• Heavy Cream – Adds a touch of creaminess, balancing the acidity; half-and-half is a lighter alternative.
• Parmesan Cheese – Enhances flavor and texture; freshly grated yields the best results.
• Pappardelle Pasta – Its broad shape is perfect for capturing the sauce; rigatoni or fettuccine also work well.

Get ready to create a comforting Dutch Oven Short Rib Ragu with Pappardelle, perfect for cozy nights!

Step‑by‑Step Instructions for Dutch Oven Short Rib Ragu with Pappardelle

Step 1: Prepare the Short Ribs
Pat the boneless short ribs dry with paper towels, then trim any excess fat to avoid greasiness. Generously season the meat on all sides with salt and pepper, ensuring that each piece is well-coated. This step is crucial, as it will lay the foundation for flavor in your Dutch Oven Short Rib Ragu.

Step 2: Brown the Meat
Place your Dutch oven over medium-high heat and add a splash of olive oil. Once the oil shimmers, carefully add the seasoned short ribs, allowing them to brown undisturbed for about 4-5 minutes on each side. You’re looking for a deep golden crust that enhances the flavor of the ragu. After browning, set the meat aside on a plate.

Step 3: Sauté the Vegetables
In the same Dutch oven, reduce the heat to medium and add chopped onion, celery, and carrot, stirring to combine. Cook this “soffritto” mixture for approximately 15 minutes, until the vegetables become soft and fragrant. The warmth will coax out their natural sugars, creating an aromatic base for your ragu.

Step 4: Add Aromatics and Tomato Paste
Next, stir in minced garlic, tomato paste, and Worcestershire sauce, cooking for an additional minute. This step adds depth and complexity to your Dutch Oven Short Rib Ragu. As the garlic becomes fragrant, scrape any browned bits from the bottom of the pot to incorporate those flavors into the sauce.

Step 5: Combine Liquids and Braise
Pour in the crushed tomatoes and chicken broth, then return the browned short ribs to the pot. Bring the mixture to a gentle boil, then decrease the heat to low. Cover the Dutch oven and let it simmer for 2½ to 3 hours; the meat will become fork-tender and the sauce will thicken beautifully.

Step 6: Cook the Pappardelle
While your ragu simmers away, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta, reserving a cup of the pasta water to adjust the ragu’s consistency later.

Step 7: Incorporate Cream and Parmesan
Once the ragu is tender and flavorful, stir in heavy cream and freshly grated Parmesan cheese. This will lend a luxurious creaminess to the sauce and help balance the acidity of the tomatoes. Taste and adjust seasoning as necessary, allowing the ragu to simmer for an additional 5 minutes to meld the flavors.

Step 8: Toss Pasta with Ragu
Finally, gently toss the cooked pappardelle with the rich ragu in the Dutch oven. If the sauce appears too thick, add a splash of the reserved pasta water until you reach your desired consistency. The wide noodles should be well-coated in the savory sauce, ready for serving in warm bowls.

Storage Tips for Dutch Oven Short Rib Ragu

Fridge: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. This will keep your Dutch Oven Short Rib Ragu fresh and flavorful for quick meals.
Freezer: If you want to save some ragu for later, you can freeze it (without pasta) for up to 3 months. Make sure to cool it completely before transferring to a freezer-safe container.
Thawing: To enjoy your frozen ragu, simply thaw overnight in the fridge. Reheat gently on the stove over low heat, adding a splash of broth or water to restore creaminess if needed.
Reheating: When ready to serve, gently reheat on the stove, stirring occasionally to prevent sticking. The flavors will deepen, making your Dutch Oven Short Rib Ragu even more irresistible!

Make Ahead Options

These Dutch Oven Short Rib Ragu with Pappardelle are perfect for meal prep enthusiasts! You can prepare the ragu up to 24 hours in advance. To do this, simply follow the recipe instructions through to Step 5, then let the ragu cool completely before transferring it to an airtight container and refrigerating. The flavors will develop beautifully overnight, making it even more delicious. When you’re ready to serve, just reheat the ragu gently on the stovetop, stir in the heavy cream and Parmesan, and toss with freshly cooked pappardelle. This approach saves you time on busy weeknights while ensuring a cozy, satisfying meal is just moments away!

Expert Tips for Dutch Oven Short Rib Ragu

Browning Matters: Take time to brown both the meat and vegetables. This step builds flavor and depth, core to your Dutch Oven Short Rib Ragu.
Watch the Sauce: Stir the sauce during the last hour of simmering to prevent burning and ensure it thickens just right. Adjust with broth as needed.
Thin Sauce Fix: If your sauce ends up too thin, let it simmer uncovered for a while. This allows extra liquid to evaporate, making it richer.
Taste as You Go: Don’t forget to taste your sauce before serving. Adjust seasonings if necessary; the flavors will become even more pronounced after resting.
Rest the Ragu: Allow the ragu to rest for 10-15 minutes after cooking. This helps the flavors meld together beautifully before serving.

Variations & Substitutions for Dutch Oven Short Rib Ragu

Customize this hearty Dutch Oven Short Rib Ragu with Pappardelle to suit your taste preferences and dietary needs!

Red Wine: Enhance the flavor by adding a splash of red wine during braising for depth and richness.
Mushroom Delight: For a vegetarian twist, substitute short ribs with portobello mushrooms, using vegetable broth for extra flavor.
Heat It Up: Incorporate a pinch of red pepper flakes for a delightful kick, elevating your ragu from comforting to exciting.
Pasta Swaps: While pappardelle is ideal, try wide egg noodles or even polenta for a unique texture and flavor pairing.
Creamy Alternative: For a lighter touch, swap heavy cream with coconut milk or Greek yogurt, giving the sauce a smooth richness.
Herb Infusion: Add fresh herbs like thyme or rosemary during the last hour of cooking for an aromatic lift that complements the dish beautifully.
Extra Veggies: Mix in diced zucchini or bell peppers for added nutrition and a colorful visual appeal.
Onion Variations: Experiment with shallots for a sweeter flavor, or even caramelize some onions for a different depth of taste.

Feel free to explore these options, and remember, just like my comforting Cider Pumpkin Waffles with Salted Maple Butter, the best part is making the recipe your own! Enjoy the cooking journey!

What to Serve with Dutch Oven Short Rib Ragu with Pappardelle

Elevate your dining experience by pairing this heartwarming dish with delightful sides that complement and enhance its rich flavors.

Garlic Bread: The perfect addition to soak up the luscious sauce, its crispy crust brings a delightful texture contrast.
Mixed Green Salad: A fresh salad with a tangy vinaigrette cuts through the richness, adding brightness and a refreshing crunch.
Roasted Vegetables: Seasonal roasted veggies add earthy flavors and a caramelized sweetness, beautifully balancing the savory ragu.
Parmesan Crisps: These crunchy bites are a fun, cheesy side option that enhances the umami notes in your short rib ragu.
Pesto Caprese Skewers: Juicy cherry tomatoes, fresh mozzarella, and basil drizzled with pesto provide a burst of freshness that complements the meal.
Chianti Wine: This classic Italian red wine, with its fruity and balanced acidity, pairs excellently with both the ragu and pasta, enriching your dining experience.

Dutch Oven Short Rib Ragu with Pappardelle Recipe FAQs

How do I choose ripe boneless short ribs?
Absolutely! Look for boneless short ribs that are deep red in color, with a good amount of marbling throughout. The marbling (or fat) is key to ensuring the meat remains juicy and tender after cooking. Avoid meat with a grayish hue or excessive discoloration, as these are signs that the meat may not be fresh.

What are the best storage methods for the ragu?
You can store any leftovers of your Dutch Oven Short Rib Ragu in an airtight container in the refrigerator for up to 4-5 days. Be sure to let it cool completely before sealing. For long-term storage, freeze the ragu (without pasta) in a freezer-safe container for up to 3 months. Just remember to label it with the date, so you know when to enjoy that deliciousness!

Can I freeze the Dutch Oven Short Rib Ragu? How?
Yes, indeed! To freeze your ragu, let it cool down to room temperature first. Then, portion the ragu into freezer-safe bags or containers—be sure to remove as much air as possible to prevent freezer burn. Freeze it flat if using bags for easy storage. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating it gently on the stove, adding a bit of broth or water to restore creaminess if needed.

What should I do if the sauce is too thin?
If you find that your sauce is too thin after simmering, don’t worry! Allow it to continue cooking uncovered over low heat, stirring occasionally for about 15-20 minutes. This helps evaporate excess liquid and thicken the sauce. If time is tight, you can also mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry; stir this mixture into the sauce and cook for an additional few minutes.

What dietary considerations should I keep in mind for this recipe?
When cooking for friends or family, always check for allergies—especially to dairy, as the ragu contains heavy cream and Parmesan cheese. For a dairy-free version, consider using coconut milk or a dairy-free cream alternative, and nutritional yeast can mimic the cheesy flavor. If you’re cooking for pets, I recommend keeping the ragu away from their meals since ingredients like onion and garlic are toxic to dogs and cats.

Can I make Dutch Oven Short Rib Ragu ahead of time?
Very! In fact, making it a day in advance can enhance the flavors even more. Just prepare the ragu up to the point before mixing in the cream, let it cool, and store it in the refrigerator. When you’re ready to serve, simply reheat it on the stove, stir in the cream and cheese, and toss with freshly cooked pappardelle. This makes for a hassle-free dinner, allowing you to enjoy more time with your loved ones!