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Dutch Oven Short Rib Ragu with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle for Cozy Nights

Enjoy a hearty Dutch Oven Short Rib Ragu with Pappardelle, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Beef
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 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.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Prepare the short ribs by patting them dry and trimming excess fat. Season with salt and pepper.
  2. Brown the short ribs in a Dutch oven over medium-high heat with olive oil for 4-5 minutes on each side.
  3. Sauté chopped onion, celery, and carrot in the same pot for about 15 minutes until soft and fragrant.
  4. Add minced garlic, tomato paste, and Worcestershire sauce, cooking for an additional minute.
  5. Pour in crushed tomatoes and chicken broth, then return short ribs to the pot. Simmer for 2½ to 3 hours.
  6. Cook pappardelle pasta in salted boiling water according to package instructions until al dente, about 8-10 minutes.
  7. Stir in heavy cream and Parmesan cheese to the ragu for a creamy consistency, then simmer for 5 minutes.
  8. Toss the cooked pappardelle with the ragu, adding reserved pasta water if needed for desired consistency.

Nutrition

Serving: 1bowlCalories: 580kcalCarbohydrates: 45gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 920mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 150mgIron: 4mg

Notes

Allow the ragu to rest for 10-15 minutes after cooking for better flavor melding.

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