Print

Dutch Oven Short Rib Ragu with Pappardelle Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 84 reviews

A rich and comforting Dutch Oven Short Rib Ragu served with tender pappardelle pasta. Slow-simmered boneless short ribs create a deeply flavorful sauce with aromatic vegetables, tomato paste, crushed tomatoes, and Worcestershire sauce, finished with cream and Parmesan for a luscious and hearty Italian-inspired dish perfect for family dinners.

Ingredients

Meat

  • 3-4 pounds boneless short ribs (trim excess fat)

Vegetables & Aromatics

  • 1 large onion (diced)
  • 1 rib celery (diced)
  • 1 large carrot (diced)
  • 2 cloves garlic (smashed)

Liquids & Sauces

  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 15 ounces crushed tomatoes
  • 3 cups chicken broth
  • 1/3 cup heavy cream

Cheese

  • 1/2 cup Parmesan cheese (grated)

Pasta

  • 10 ounces pappardelle pasta

Others

  • 2 tablespoons olive oil
  • Salt and pepper (to taste)

Instructions

  1. Prepare the Meat: Pat dry the boneless short ribs and trim off any excess fat. Season both sides generously with salt and pepper to enhance flavor during cooking.
  2. Brown the Meat: Heat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Once hot, brown the short ribs in two batches, searing each side for about 4-5 minutes until nicely browned. Remove the meat and set aside on a plate.
  3. Sauté Vegetables: Lower the heat to medium-low and add the diced onion, celery, and carrot to the Dutch oven. Cook for about 15 minutes until vegetables are soft and beginning to caramelize, developing deep flavor.
  4. Add Aromatics and Flavorings: Stir in the smashed garlic cloves, tomato paste, and Worcestershire sauce. Cook for about 1 minute to release aromas and incorporate the tomato paste fully.
  5. Add Liquids and Meat: Pour in the crushed tomatoes and chicken broth, stirring to combine. Return the browned short ribs along with any accumulated juices back to the pot.
  6. Simmer the Ragu: Increase heat to high to bring the mixture to a boil. Then reduce heat to low, cover with lid, and simmer gently for 2 ½ to 3 hours or until the meat is falling apart tender. Stir occasionally and watch closely after 40 minutes to prevent burning, adding water if the sauce reduces too much.
  7. Cook the Pasta: Near the end of the cooking time, boil a large pot of salted water and cook the pappardelle pasta according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water, then set aside.
  8. Finish the Sauce: Once the meat is tender and the sauce has thickened, stir in the heavy cream and grated Parmesan cheese until fully combined and creamy.
  9. Toss Pasta with Sauce: Add the cooked pappardelle to the Dutch oven and toss to coat evenly. If the sauce is too thick, add some reserved pasta water to loosen it. Cook together for 1 minute to marry the flavors.
  10. Serve: Remove from heat and serve the short rib ragu over the pasta immediately, garnishing as desired.

Notes

  • Trim excess fat from short ribs to avoid greasy sauce.
  • Stir the sauce more frequently after 40 minutes to prevent burning and sticking to the pot.
  • If the sauce reduces too much during simmering, add a little water to maintain the right consistency.
  • Reserve pasta water to adjust sauce thickness when mixing pasta.
  • Pappardelle is ideal for this ragu as its wide ribbons hold the thick sauce well.

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