Dutch Oven Short Rib Ragu with Pappardelle Recipe

The Dutch Oven Short Rib Ragu with Pappardelle Recipe is a hearty, soul-warming dish that brings together succulent, slow-cooked short ribs bathed in a rich, velvety tomato sauce, perfectly matched with wide ribbons of tender pappardelle pasta. This recipe transforms humble ingredients into a meal worth savoring and sharing, with every bite delivering layers of deep, meaty flavor and comforting creaminess. It’s the kind of dish that promises both impressive restaurant-quality taste and cozy home-cooked satisfaction.

Ingredients You’ll Need

Gathering a handful of simple yet essential ingredients is all it takes to create this spectacular Dutch Oven Short Rib Ragu with Pappardelle Recipe. Each component plays a vital role, whether enhancing the umami notes, enriching texture, or adding vibrant color to the sauce.

• 3-4 pounds boneless short ribs: Choose well-marbled meat for maximum tenderness and flavor after slow cooking.
• 1 large onion (diced): Builds the sweet, aromatic base for the sauce.
• 1 rib celery (diced): Adds a subtle earthiness and crunch when sautéed.
• 1 large carrot (diced): Brings natural sweetness and bright color to balance the rich meat.
• 2 cloves garlic (smashed): Infuses the sauce with savory depth and warmth.
• 1/4 cup tomato paste: Concentrates the tomato flavor, giving the sauce a robust body.
• 1 tablespoon Worcestershire sauce: Adds complexity and a mild tangy richness.
• 15 ounces crushed tomatoes: Forms the luscious base of the ragu’s sauce.
• 3 cups chicken broth: Keeps the short ribs moist and provides a gentle savory liquid for simmering.
• 1/3 cup heavy cream: Creates a silky finish and balances the acidity of the tomatoes.
• 1/2 cup Parmesan cheese (grated): Adds a salty, nutty finishing touch that melts beautifully into the sauce.
• 10 ounces pappardelle pasta: Wide noodles that hold the rich sauce perfectly with every bite.
• 2 tablespoons olive oil: Essential for browning the meat and sautéing vegetables to develop deep flavors.
• Salt and pepper: Simple seasonings that enhance and bring all the ingredients together harmoniously.

How to Make Dutch Oven Short Rib Ragu with Pappardelle Recipe

Step 1: Preparing and Seasoning the Short Ribs

Start by patting the boneless short ribs dry; this step is crucial for effective browning. Trim any excess fat to avoid a greasy sauce, then generously season both sides with salt and pepper to enhance the natural flavors of the meat. This seasoning layer will help create a beautifully crusted exterior during searing.

Step 2: Browning the Meat

Heat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers, brown the short ribs in two batches so they don’t crowd the pan. Sear each side for 4-5 minutes until a deep, golden crust forms. This flavorful crust is the heart of your ragu, locking in juiciness and adding richness to the sauce. After browning, transfer the ribs to a plate and set aside.

Step 3: Sautéing the Vegetables

Reduce the heat to medium-low and toss in the diced onion, celery, and carrot. Cook these veggies gently for about 15 minutes, stirring occasionally, until they soften and start to caramelize. This slow cooking releases their natural sugars, which adds a subtle sweetness and complex aroma to the sauce that beautifully complements the meaty ragu.

Step 4: Building the Flavor Base

Next, add the smashed garlic cloves, tomato paste, and Worcestershire sauce to the softened vegetables. Stir everything together and cook for about a minute to coach the tomato paste into the mixture, intensifying its flavor. The garlic’s fragrance will start filling your kitchen, signaling the deepening layers of taste ahead.

Step 5: Adding Tomatoes, Broth, and Meat

Pour in the crushed tomatoes and chicken broth, stirring to combine the ingredients. Return the browned short ribs and any resting juices back to the pot, nestling them into the sauce. This is where everything starts to come together, creating a harmonious symphony of bold tomato, savory meat, and fragrant vegetables.

Step 6: Slow Simmering to Tender Perfection

Turn the heat up to high and bring the liquid to a boil. Then immediately reduce it to low, cover the Dutch oven, and let it simmer gently for 2 ½ to 3 hours. This slow braise breaks down the short ribs until they become melt-in-your-mouth tender, while allowing the sauce to thicken and deepen in richness. After about 40 minutes, remember to stir more frequently to prevent burning and add a splash of water if the sauce reduces too much.

Step 7: Cooking Pappardelle Pasta

When the meat nears tenderness, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain the pasta carefully, reserving 1 cup of the starchy pasta water; this will come in handy to loosen the ragu later if needed.

Step 8: Finishing the Sauce and Combining

Once the short ribs are fall-apart tender and the sauce has thickened, stir in the heavy cream and grated Parmesan cheese. This addition adds a luscious silkiness and depth of umami to the ragu. Then toss in the cooked pappardelle, coating every ribbon in the sauce. If the consistency feels too thick, gently stir in some reserved pasta water to achieve a perfect, saucy finish. Let everything cook together for one more minute to marry the flavors fully before turning off the heat.

How to Serve Dutch Oven Short Rib Ragu with Pappardelle Recipe

Garnishes

A sprinkle of freshly chopped parsley or basil adds a vibrant pop of color and freshness that cuts through the richness beautifully. Additional grated Parmesan can provide an extra salty kick, and a drizzle of good-quality olive oil can elevate the texture and shine of each serving.

Side Dishes

Light, crisp sides like a simple arugula salad with lemon vinaigrette or roasted seasonal vegetables pair wonderfully to balance the hearty ragu. A crusty garlic bread or warm focaccia also complements this recipe perfectly, offering a perfect vehicle to soak up all the luscious sauce leftover on the plate.

Creative Ways to Present

For a rustic feast vibe, serve the ragu directly from the Dutch oven right at the table to invite communal sharing. Alternatively, plate elegantly by twirling the pappardelle into neat bundles topped with shredded short rib meat and a generous spoonful of sauce. A light grating of Parmesan and a few microgreens finish it beautifully for a restaurant-quality look at home.

Make Ahead and Storage

Storing Leftovers

Cool the Dutch Oven Short Rib Ragu with Pappardelle Recipe completely before transferring leftovers to airtight containers. Stored in the refrigerator, the ragu will keep well for up to 3 days, allowing the flavors to continue melding and intensifying.

Freezing

This ragu freezes beautifully, making it an ideal candidate for make-ahead meals. Portion the cooled ragu (without pasta) into freezer-safe containers or bags and freeze for up to 3 months. Freeze cooked pasta separately if desired, as it reheats better that way.

Reheating

Reheat the ragu gently on the stovetop over low heat, adding a splash of water or broth if it becomes too thick. When ready to serve, toss in freshly cooked pappardelle or reheat previously cooked pasta by briefly warming in boiling water or the microwave.

FAQs

Can I use bone-in short ribs for this recipe?

Yes, bone-in short ribs work well and add extra depth of flavor to the sauce. Just account for a slightly longer cooking time to ensure the meat becomes tender and falls off the bone.

What if I can’t find pappardelle pasta?

If pappardelle isn’t available, wide egg noodles or fettuccine make excellent substitutes because they also hold the sauce beautifully, maintaining the dish’s satisfying texture.

Is there a way to make this recipe quicker?

This dish truly shines with slow cooking, but for a quicker version, you can use a pressure cooker to tenderize the short ribs in about an hour while following the same overall steps.

Can I make this recipe vegetarian?

While the rich flavor comes from the short ribs, a vegetarian version could be made using mushrooms or lentils for a hearty ragu, though it won’t replicate the same meatiness perfectly.

How do I prevent the sauce from burning during the long simmer?

Make sure to stir frequently after the first 40 minutes of cooking, keep the heat low, and add water or broth if the sauce reduces too much. Using a heavy-bottomed Dutch oven helps distribute heat evenly and lowers the risk of scorching.

Final Thoughts

Nothing beats the deep comfort and luxurious flavors of the Dutch Oven Short Rib Ragu with Pappardelle Recipe on a cozy evening. It’s a dish where patience is richly rewarded, and the results are sure to impress anyone lucky enough to share this meal with you. If you’re craving a recipe that brings warmth, sophistication, and pure deliciousness to your table, this one is ready to become a cherished favorite.

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